Common Questions

Question 1

Compare complete proteins and incomplete proteins giving an example

Answer 1

Complete proteins- Mainly come from animal sources and contain all the essential amino acids. Eg- Meat or milk
Incomplete proteins- Mainly come from plant sources and lack one or more of the essential amino acids. Eg- wheat or lentils.

Question 2

How does appetite differ from hunger

Answer 2

Appetite is the desire for food even when the body isn’t hungry, whereas hunger is the need for food, due to the body producing hunger pangs.

Question 3

How does the appearance of food help to condition our appetite?

Answer 3

The sensory appreciation of food is greatly influenced by the appearance of the food. When the food looks appealing it will begin to condition the appetite by triggering stimuli, which may cause the mouth to salivate.

Question 4

What is the glycaemic index?

Answer 4

A measure of how fast and how much a food raises blood glucose levels.

Question 5

What is satiety and how can you use the glycaemic index to asses the satiety levels of food?

Answer 5

The state of fullness after eating food.

Low GI foods give a greater level of satiety whereas high GI foods do not satisfy hunger.

Question 6

Difference between chemical and mechanical digestion? Examples of each

Answer 6

Chemical digestion- the breakdown of food using chemicals such as enzymes and acids. Eg- action of saliva in the mouth.

Mechanical digestion- the use of force to breakdown food. Eg- churning action of the stomach

Question 7

Enzymatic hydrolysis

Answer 7

A chemical digestive process that breaks the bonds that hold together the molecular ‘building blocks’ within food.

Question 8

What are villi?

Answer 8

Tiny finger-like projections that line the walls of the small intestine. They create a large surface area for nutrients to pass through into the blood stream. When villi are damaged, nutrients can’t be absorbed properly.

Question 9

Two important roles microflora play

Answer 9

• Aid in the digestion of lactose

* improve the body’s resistance to infection

Question 10

How are digested carbohydrates used for energy

Answer 10

Glucose is transported to body cells via the blood stream. It’s movement and the amount released into the blood stream is controlled by the release of insulin. Once in the cells it combines with oxygen to form energy.

Question 11

What is lactose intolerance

Answer 11

When lactose can’t be absorbed by the body and passes through the colon unchanged. Bacteria in the colon cause the lactose to ferment and produce carbon dioxide which may cause the bowel to retain water.

Question 12

4 common foods associated with food allergies

Answer 12

Fish
Nuts
Eggs
Dairy foods

Question 13

How is rice digested by the mouth

Answer 13

The rice is chewed in the mouth and mixed with saliva to form a bolus. The salivary amylase contain enzymes that digest the starch.

Question 14

How is rice digested by the stomach

Answer 14

The bolus is churned by the muscular actions of the stomach into a liquid. Hydrochloric acid in the stomach destroys bacteria and stops the action of the salivary amylase.

Question 15

How is rice digested by the small intestine

Answer 15

Once reaching the small intestine, the pancreas releases the enzyme pancreatic amylase, beginning the process of enzymatic hydrolysis. The starch in rice is initially broken down into maltose and finally into glucose.

Question 16

Difference between food allergies and food intolerances

Answer 16

Food allergies are abnormal immunological reactions to foods caused by a foreign substance, whereas food intolerances are chemical reactions to particular foods. Food allergies can be life threatening while food intolerances are similar but not life threatening.

Question 17

How can hepatitis A be transferred to food and what are some main symptoms.

Answer 17

Hepititas A is usually transferred from the faeces of an infected person to food, when the person doesn’t wash their hands.
Symptoms- A viral infection of the liver causing fever, nausea, abdominal pain, jaundice.

Question 18

What is food poisoning

Answer 18

An illness caused by consuming foods contaminated by bacteria, toxins or a virus.

Question 19

Two foods that are high risk for contamination with salmonella

Answer 19

• raw chicken

* raw egg

Question 20

3 conditions bacteria require to reproduce

Answer 20

Temperature control- between 5 and 60 is the danger zone for growth of bacteria.
Moisture- bacteria needs a moist environment to carry out normal cell functions and to divide and multiply.
Food supply- bacteria grow more quickly in high protein foods.

Question 21

Why is it essential to wash your hands before preparing food

Answer 21

To prevent the bacteria or germs contaminating food, especially after using the toilet or handling rubbish.

Question 22

Why is it important to use seperate chopping boards when preparing raw fish and raw salad vegetables for a meal

Answer 22

It prevents the chance of cross contamination occurring, which is harmful bacteria being transferred from the raw fish to the vegetables.

Question 23

How can bacillus cereus contaminate rice

Answer 23

Bacillus Cereus is normally found in the soil. The spores of Bacillus Cereus produce a tough protective coating on rice which makes them resistant to high temperatures of cooking.

Question 24

Outline a strategy for storing cooked rice

Answer 24

Cooked rice should be stored in a covered container in the refrigerator out of the danger zone (below 5 degrees). This is because bacteria thrives in warm moist environments.

Question 25

Why were the Australian dietary guidelines developed

Answer 25

• to promote good nutrition and health and reduce diet related illnesses.
• encourage people to consume the right types of food and the amounts of each food consumed.

Question 26

Why is it important to maintain a healthy weight

Answer 26

It lowers the risk of heart disease, diabetes and high blood pressure.

Question 27

Why is it important to reduce salt

Answer 27

Reducing salt will decrease the incidence of diet related diseases.

Question 28

Why is it important to include vegetables in your diet

Answer 28

Because they provide vitamins, minerals and dietary fibre.

Question 29

What does dietary fibre reduce

Answer 29

Colorectal cancer

Question 30

What does saturated fat foods lead to

Answer 30

Obesity and being overweight

Question 31

How is protein absorbed and utilised by the body

Answer 31

After digestion protein is broken down into amino acids. The amino acids are absorbed into the blood capillaries found in the villi. They are dissolved in the blood and carried to the liver for storage.

Question 32

Convection

Answer 32

The transfer of heat from a warmer area to a cooler area.

Question 33

Difference between dietary requirements for a 8 month old compared to an 80 year old

Answer 33

8 month old- is in most rapid growth period of their lifespan. Nutritional needs are high which include protein, calcium and energy for rapid growth

80 year old- growth is complete. A diet is required for body maintenance. Must be balanced and enable repair of body tissues.

Question 34

What is a discretionary food choice

Answer 34

A food that is high in energy, saturated fats, sugar or salt. Can only be eaten in small amounts

Question 35

Social factors education

Answer 35

Consumers have opportunities to access internet, tv, smartphones and apps that provide information on healthy eating. As consumers become more educated, they become more concerned about their food choices. Also learn through food studies and health classes in school.

Question 36

Social factors income

Answer 36

Food shopping takes up a large portion of the weekly budget. In families where income is low, they often purchase cheaper, energy dense foods that are filling rather than more expensive nutrient dense foods.

Question 37

How does sharing food have an emotional role on everyone

Answer 37

The gathering of family and friends allows family members to connect and strengthen their bonds and enjoy each others company.

Question 38

Recommendations for seed selection

Answer 38

Choose genetically modified seeds that are more suited to grow in areas of drought and low rainfall.

Question 39

Recommendations for Soil management

Answer 39

Change the methods used for filling soil from traditional methods to the no-till method. Which retains stubble from the last harvest and helps to retain moisture in soil.

Question 40

Strategies for environmental sustainability of water used to grow pasture

Answer 40

Farmer could ensure all piles delivering the water are well maintained and there’s no leaks.
Only water the pasture and not other areas with high pressure water sprays.

Question 41

Sustainable practice for using herbicides and pesticides

Answer 41

Spray them low to the ground and on a calm day so chemical don’t drift into waterways or native flora and fauna which harms biodiversity.

Question 42

Why are free range eggs popular

Answer 42

Because hens have regular access to the outdoors with lower stocking densities and can dust bathe. In contrast to intensive egg production where hens are housed in wire cages that only have a tiny floor space for movement. Hens are often debeaked and don’t have access to outdoors. Consumers are concerned for the welfare of hens.

Question 43

Challenges to food security

Answer 43

War and conflict- active fighting prevents communities from carrying out normal food production methods. Farmers leave to join fighting and no labour is carried out.
Natural disasters- Droughts reduce water supplies making it hard to water crops. Cyclones wipe out crops or damage fishing fleets, destroying food supplies and the ability to fish.

Question 44

How does technology contribute to food security

Answer 44

Use of solar energy- Farmers in developing countries lack power which impacts their ability to produce a sustainable food supply. Solar energy panels are being installed to provide energy to operate irrigation systems.
Mobile phone technology- mobile phones can be used for weather forecasts to help guide seed planting and harvesting. Can also access markets and crop prices.

Question 45

Second bite and food rescue

Answer 45

They accept donations from primary producers and food processing companies and restaurants and redistribute the food to people in need.

Question 46

Genetic modification

Answer 46

A process that alters the genetic material of plants or animals by using or inserting genes to improve its characteristics.

Question 47

Organic foods

Answer 47

Foods that are produced without the use of artificial fertilisers such as herbicides or pesticides.

Question 48

Food security

Answer 48

Exists when all people at all times have access to sufficient and safe food that meets their dietary needs.

Question 49

Biofuels

Answer 49

Are an energy source. Eg- ethanol or biodiesel

Question 50

Outline the relationship between the Australian dietary guidelines and the Australian guide to healthy eating.

Answer 50

The Australian guide to healthy eating is a pictorial food model based on Dietary guidelines 2 and 3. It also caters for people within society with lower levels of literacy.

Question 51

Gelatinisation

Answer 51

When starch granules absorb liquid in the presence of heat and start to swell, causing the liquid to thicken.