CSS General Science and Ability Food Science Syllabus

Food Science syllabus — full chapter and topic list

Expand any chapter to see its topics and sub-topics. This is the whole examinable outline for Food Science in CSS General Science and Ability, not a summary of it.

1. 1

   Balanced Diet and Nutrition

   3 topics

   • Macronutrients
   • Micronutrients
   • Dietary Fiber and Water
2. 2

   Food Quality

   3 topics

   • Nutrient Bioavailability
   • Appearance, Texture and Flavor
   • Additives, Preservatives and Antioxidants
3. 3

   Food Deterioration and Preservation

   3 topics

   • Causes of Food Deterioration
   • Food Adulteration
   • Methods of Food Preservation

Food Science flashcards for CSS General Science and Ability

24 of 52 cards from the Food Science deck — real questions with worked answers.

1. What are the three macronutrients, and how many kilocalories does each provide per gram?

   Carbohydrates (4 kcal/g), proteins (4 kcal/g), and fats/lipids (9 kcal/g). (Alcohol, though not a true macronutrient, gives 7 kcal/g.)

2. Define a macronutrient.

   A nutrient required by the body in large (gram-level) amounts to provide energy and support growth, metabolism, and body maintenance: carbohydrates, proteins, and fats.

3. Classify carbohydrates by structure into monosaccharides, disaccharides, and polysaccharides with one example of each.

   Monosaccharides: glucose, fructose. Disaccharides: sucrose, lactose, maltose. Polysaccharides: starch, glycogen, cellulose.

4. What disaccharides do sucrose, lactose, and maltose break down into?

   Sucrose -> glucose + fructose; Lactose -> glucose + galactose; Maltose -> glucose + glucose.

5. What are the building blocks (monomers) of proteins, and how many are commonly found in human nutrition?

   Amino acids; there are 20 standard amino acids, of which 9 are essential (must be obtained from the diet).

6. Distinguish between a complete (high-quality) protein and an incomplete protein, with examples.

   A complete protein contains all 9 essential amino acids in adequate amounts (e.g., eggs, milk, meat, soy). An incomplete protein lacks one or more essential amino acids (e.g., most plant proteins like beans or rice).

7. What is a limiting amino acid, and how does protein complementation overcome it?

   The essential amino acid present in the smallest amount relative to need, limiting protein use. Complementation combines foods with different limiting amino acids (e.g., cereals + legumes) to supply all essentials.

8. Distinguish saturated, monounsaturated, and polyunsaturated fatty acids by their double bonds.

   Saturated: no C=C double bonds (solid at room temp, e.g., butter). Monounsaturated: one double bond (e.g., olive oil). Polyunsaturated: two or more double bonds (e.g., fish oil, sunflower oil).

9. What are trans fats and why are they considered harmful?

   Unsaturated fats with hydrogen in a trans configuration, mostly formed by partial hydrogenation of oils. They raise LDL (bad) cholesterol, lower HDL (good) cholesterol, and increase cardiovascular disease risk.

10. Name the two essential fatty acids humans cannot synthesize.

    Linoleic acid (omega-6) and alpha-linolenic acid (omega-3).

11. Define a micronutrient and name its two main categories.

    A nutrient needed in small (milligram or microgram) amounts for normal physiological function. The two categories are vitamins and minerals.

12. Distinguish fat-soluble from water-soluble vitamins, listing which vitamins fall in each group.

    Fat-soluble: A, D, E, K (stored in body fat, can accumulate to toxic levels). Water-soluble: B-complex and C (excreted in urine, must be replenished regularly).

13. Match these deficiency diseases to their vitamins: scurvy, rickets, beriberi, pellagra, night blindness.

    Scurvy = vitamin C; rickets = vitamin D; beriberi = vitamin B1 (thiamine); pellagra = vitamin B3 (niacin); night blindness = vitamin A.

14. Which vitamin deficiency causes pernicious anemia, and which causes neural tube defects in newborns?

    Vitamin B12 (cobalamin) deficiency causes pernicious anemia; folate (vitamin B9) deficiency causes neural tube defects such as spina bifida.

15. What is the role of vitamin K, and vitamin E?

    Vitamin K is essential for blood clotting (synthesis of clotting factors). Vitamin E acts as a fat-soluble antioxidant protecting cell membranes from oxidation.

16. Distinguish macrominerals from trace minerals with examples.

    Macrominerals are needed in larger amounts (>100 mg/day): calcium, phosphorus, potassium, sodium, magnesium, chloride, sulfur. Trace minerals are needed in tiny amounts: iron, zinc, iodine, selenium, copper, fluoride.

17. Which mineral deficiencies cause goiter, anemia, and impaired bone mineralization respectively?

    Iodine deficiency causes goiter; iron deficiency causes anemia; calcium (with vitamin D) deficiency causes weak bones (osteoporosis/rickets).

18. What is the main function of iron in the body and the main function of iodine?

    Iron is a component of hemoglobin and myoglobin for oxygen transport. Iodine is required to synthesize thyroid hormones (T3 and T4) that regulate metabolism.

19. What are the principal electrolyte minerals, and what do they regulate?

    Sodium, potassium, and chloride. They regulate fluid balance, nerve impulse transmission, and muscle contraction.

20. Define dietary fiber and name its two main types.

    Dietary fiber is the indigestible portion of plant foods (mainly non-starch polysaccharides). Two types: soluble fiber and insoluble fiber.

21. Compare soluble and insoluble fiber by behavior, examples, and benefit.

    Soluble fiber dissolves in water forming a gel (pectin, beta-glucan in oats, fruits); it lowers blood cholesterol and slows glucose absorption. Insoluble fiber does not dissolve (cellulose, bran, whole grains); it adds bulk and promotes bowel regularity.

22. List three health benefits of adequate dietary fiber intake.

    Promotes regular bowel movements and prevents constipation; lowers LDL cholesterol; improves blood-sugar control and helps with satiety/weight management; feeds beneficial gut bacteria.

23. Why is water considered an essential nutrient, and roughly what percentage of adult body weight is it?

    Water is the medium for nearly all metabolic reactions, transport, temperature regulation, and waste removal, yet provides no calories. It makes up about 50-60% of adult body weight.

24. List four major physiological functions of water in the body.

    Solvent/medium for biochemical reactions; transport of nutrients and removal of wastes; temperature regulation through sweating; lubrication of joints and tissues (and maintaining blood volume).

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