Natasha retweeted
Hey @UofGFoodProf,
Since we're Canadian and we're writing our final on Saturday at 7 could you display the @MapleLeafs game or at least update us on the score during the exam? It will keep me from rushing through the exam in 20 minutes to watch the game #Food2150
Natasha retweeted
Food protein functionality is incredibly important beyond biological benefits to those who eat it. It also serves a structural benefit in relation to the polymer or colloidal chemistry. It also must not diminish the food quality. Which do you prefer, meat or plant based protein?
33%Meat
44%Plant
22%Both
9 votes • Final results Natasha retweeted
When your favourite prof serves the entire class a 6 course mini feast consisting of torched flank steak, butternut squash, pulled pork sandwichs and dessert🤤 Thank you @UofGFoodProf for making every class something to look forward to!!
Natasha retweeted
Ischæmic heart disease is very low in Eskimos in northern Greenland, even though their diet is very rich in animal fat. Compared to individuals in a Danish population, the concentration of lipids in the Eskimos was much lower. What is a potential reason for this? #Bang #Food2150
17%Genetics
29%Environmental factors
51%Both
3%Neither
35 votes • Final results Natasha retweeted
Type 2 diabetes has become a global health crisis that is associated with inactivity and obesity. The number of obese people based on BMI alone is increasing at a rapid rate, 1.3 in 2005 to 2.0 billion in 2030. What is the easiest way to avoid a higher BMI? #Hu #assignment
53%Daily exercise
13%Les refined carbs
33%Less fast food
15 votes • Final results Natasha retweeted
Natasha retweeted
Traditional pasteurization of foods (specifically orange juice) has been replaced by a new study involving Pectinmethyesterase where juice samples are exposed to combinations of high pressure. This helps keep the foods safe while preserving the enzymes in the juice! #Nienaber
Natasha retweeted
Taste is linked to evolution as well as our ecological niches. It is important for identifying nutritious foods. There are different types of tasters, and research shows that humans have a variation in their ability to consume bitter thioueria compounds. Can you eat bitter foods?
44%Yes!
56%Can’t do bitter
18 votes • Final results Natasha retweeted
Although food irrigation can be beneficial in reducing spoilage, the cost that comes with it in the presence of destruction or degradation of vitamins may not always outweigh the benefits of having food last longer. What do you think? #assignment #killcast
50%Preserve the food
50%Try to keep the vitamins
12 votes • Final results Natasha retweeted
There are always measures taken to address anti microbial growth in the poultry market. However, there is a large gap in knowledge between how chicken in small flocks are multidrug resistant compared to commercial flocks. #Food2150 #Lebert #assignment
Natasha retweeted
When the application of electromyography became possible, it allowed scientists to have visual evidence of the different stages of oral processing through MRI’s and monitoring facial muscle techniques. This mixes the mechanics of chewing and the sensory process together #chen
Natasha retweeted
There are many environmental factors that affect eating which most people do not realize. Plate size and shape, and eating in a social setting can change how much food individuals consume. If people are aware of these factors, will impact how much they eat? #assignment #wansink
85%Yes
15%No
13 votes • Final results Natasha retweeted
Amazing how the western diet has change since the rise of accessible foods done by the Industrial Revololution. The spike of dairy products, cereals, refined sugars, vegetable oils, and alcohol, could cause diseases arising in western civalization.@UofGFoodProf #Cordain#Food2150