Test 21 – Dangers of Cooked Food

TEST 21

Dangers of Cooked Food

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After ingesting __________ food, an increase in the number of white blood cells in the body, ie leukocytes, is created, a sign that the body is fighting the attack. This pathological process is called ________________________. fresh, digestive leukocytosis cooked, digestive fermentation cooked, digestive leukocytosis juicy, digestive eruption

The more often the body is exposed to some harmful conditions, the more it has to spend vital energies in its defense, and so it lasts longer. correct incorrect

The degree of change in the structural elements of a given food during cooking depends on: type of cooking the degree of heating temperature how long the food is exposed to heating water content of the food that is being cooked the medium in which the food is cooked all the above listed

An easy rule for checking whether a temperature destroys food is: if the given temperature would burn your skin, then that same temperature destroys food as well. correct incorrect

Generally, food can be heated to about ______ without negative destructive on food. 48 C / 118 F 55 C / 131 F 72 C / 162 F 81 C / 178 F

Heating food results in the formation of antivitamins - substances that _______________________________________________. improve the functions of vitamins destroy proteins or prevent their absorption increase the concentration of vitamins destroy vitamins or prevent their functions

Heating food results in the formation of antinutrients - substances that _______________________________________________ from food. prevent the body from using some nutrients help the body use some nutrients prevent the body from using calories help the body digest the ingredients

Heating food results in the formation of _________________ - molecules that contain per one unpaired electron. These molecules are extremely reactive and cause chain reactions of free radical formation among the surrounding molecules and thus damage cells, proteins and DNA structures. bound radicals free atoms complex molecules free radicals

Heating food results in the formation of mutagens - substances that can ________________________ in the body. stop the formation or reduce the frequency of mutations start the formation or reduce the frequency of mutations stop the formation or reduce the frequency of oxidation start the formation or increase the frequency of oxidation

Heating food results in the formation of carcinogens - substances that can ______________________________, after which these cells begin to multiply rapidly into malignant cells. improve the genetic structure of deformed cells improve the genetic structure of normal cells alter the genetic structure of normal cells alter the genetic structure of pathological cells

Heating food results in the _____________________ - a change in the structure of protein that reduces or disables the utilization of proteins in the body in the form of amino acids and converts proteins into foreign bodies that the body tries to expel because it sees them as a threat. protein denaturation protein naturation sugar denaturation amino acid enhancements

Heating food results in the caramelization of sugars - the process of ___________________ and their conversion into a brown substance. sugar sweetening sugar evaporation sugar fermentation sugar burning

Heating food results in the _____________________ - a change in the chemical structure of fat molecules, which gives them an unpleasant odor and turns them into substances harmful to health. acid rancidity mineral burning fat rancidity vitamin modification

Heating food results in the ________________________ - depending on the type of cooking, heat treatment to a greater or lesser extent leads to the loss of water from food, and eating dehydrated food dehydrates the body. water loss from food water increase in the food water distillation in food water purification in food

Cooking enables _________ utilization of some nutrients from a given food, but this is not a positive factor, because the exact proportion and measure of nutrients found in the _____________________ is optimal, no more, no less, for the given organism . better, natural food for an organism degraded, natural food for anorganism better, cooked food for an organism degraded, natural food for an organism

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