Thiamine deficiency is linked to Korsakoff syndrome(KS) which exhibits symptoms of memory defects and disorientation. The cognitive changes in KS are similar to those in Alzheimer’s disease(AD). Adding thiamine can reverse KD symptoms, could this work for AD? #Gibson #Food2150
11%Yes
11%No
78%Maybe
18 votes • Final results 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 resultsIschæmic 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 resultsChocolates and compound coatings differ based on the cocoa solids in them. Chocolate must contain a minimum of 18% cocoa butter and 14% nonfat cocoa solids. In compound coatings, fats other than cocoa butter are used. For what reasons would other fats be used?#Lonchampt #Food2150
20%Create new flavours
24%Reduce production price
48%Both options
8%Neither option
25 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
The temperature that starch undergoes gelatinization is dependent on water content in food. Low water content in food systems causes even small changes to have a drastic affect on gelatinization values. Which food would have the highest starch to water ratio? #Food2150 #LeCorre
52%Breads
36%Sauces
12%Cakes
33 votes • Final results 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 resultsSupercritical fluids(SCFs) are substances at critical pressures and temperatures. In this state there is no sudden change in properties. SCFs are used when removing fat from foods, for enrichment of vitamins and for alcohol removal. Which SCF food would you try?#Food2150 #Brunner
67%Defatted potato chips
23%Defatted meat
10%De-alcoholized beer
30 votes • Final resultsPale, soft and exudative(PSE) pork can arise from multiple contributors, one being porcine stress syndrome(PSS). PSS causes Ca2+ to be released at twice the normal rate which thus causes an accumulation of lactate in the muscle. What other factors influence PSE?
#Barbut #Food2150
21%pH and Temperature
16%Water holding capacity
63%All of the above
19 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 resultsIonizing radiation is a high energy process that creates radicals to kill microorganisms. Currently there is hostility against food irradiation. This is due to myths that it forms toxic chemicals, which concerns the public people. Would you eat irradiated food? #Kilcast #Food2150
79%Yes
21%No
24 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
For any athletes out there, it’s very important to have a meal full of protein and energy before competing. High-protein yoghurts increase plasma amino acids and trigger muscle protein synthesis. They can also give you greater satiety than that of fat or carbohydrates. #Jørgensen