Dairy, Fruit, Veg, Cereals, Fats, Oils

Question 1

nutritional significance of vegetables

Answer 1

Protein - LBV in pulses, HBV in soya beans
Fat- polyunsaturated in avocado, olives, soya beans
Carbs- fibre in pulse veg, starch in potatoes, root veg and pulses, small amount of sugar in carrots and onions
Vitamins- beta carotene in dark green veg, vit c in leafy greens, peppers, tomatoes, B1, B2, B6 in pulses
Minerals- calcium in root and leafy greens, iron in dark green veg

Question 2

strategies for increasing veg comsumption

Answer 2

eat veg based soups
add veg to salads
spiraliser to make veg noodles
add veg to smoothies

Question 3

guidelines for cooking veg

Answer 3

cook quickly
cook in minimal amount of water
stir fry or steam
use left over water in soups

Question 4

Vitamin C properties, sources, biological functions

Answer 4

Properties:
white crystalline acid
sour/sweet taste
water soluble

Sources:
kiwi
strawberries
blackcurrants

Biological Functions:
formation of connective tissue
necessary for immune system
promotes healing of wounds
acts as an antioxidant

Question 5

nutritive value of cheese

Answer 5

Protein: HBV casein, soft cheese has less than hard
Fat: high in saturated fat, hard cheese has more unless its made with skimmed milk
Carbs: small amount in cottage cheese
Vitamins: A and beta carotene, B2, some Vit D
Minerals: calcium, sodium as salt is added during production, lacks iron

Question 6

production of cheese: production, packaging, labelling

Answer 6

a culture of lactic acid bacteria is added to pasteurised milk
milk is heated to 30 degrees
rennet is added (contains enzyme rennin) which coagulates caseinogen to casein
mixture separates into curds and whey
curds are chopped to release more whey, they the whey is drained off
curds are heated to 30-40 degrees (scalding) to squeeze out more whey for correct consistency
cut into blocks, placed on top of one another (cheddaring)
salt is added, pressed into moulds

packaging : vacuum packed in polythene plastic bag, wax paper
labelling : type, brand, quantity, date stamp

Question 7

UHT processing of milk

Answer 7

132 degrees for 1-3 seconds
change in flavour
loss of b and c vits
all bacteria destroyed - can be stored for months unopened without refrigeration

Question 8

Vitamin D type/form, properties, effects of deficiency

Answer 8

Type/ Form:
D3 - cholecalciferol
animal foods or the action of the suns ultraviolet rays on the skin

Properties:
white crystalline solid
fat soluble, insoluble in water
heat stable

effects of deficiency:
rickets - weak malformed bones in children
osteomalacia - adult bone disease due to loss of calcium, bones soften and break easily

Question 9

nutritional significance of bran

Answer 9

aids digestion by stimulating peristalsis

made of layers of cellulose - excellent source of roughage

Question 10

nutritional significance of endosperm

Answer 10

starch for energy

protein for growth

Question 11

nutritional significance of germ

Answer 11

fat for energy

vit b for healthy nerve activity

Question 12

classification of cheese

Answer 12

hard - cheddar, parmesan
semi hard -gouda, halluomi
soft - cottage, brie

Question 13

types of flour

Answer 13

wholemeal - bread, pizza bases
gluten free - coeliac products
self raising flour - cakes

Question 14

low fat dairy spreads vs functional dairy spreads

Answer 14

low- contain approx. half (30-40%) the fat of butter
95kcal per 25g, suitable for those on calorie controlled diets
example - dairygold light
functional- proven to reduce cholesterol, made from sunflower oil, plants sterols prevent the absorption of cholesterol in small intestine
example - flora pro active

Question 15

options available when purchasing fruit and veg

Answer 15

wide variety - exotic, organic, free trade
pre packed or loose
fresh frozen or processed
good value and special offers

Question 16

Vitamin A : properties, biological functions, effects of deficiency

Answer 16

properties:
fat soluble, insoluble in water
heat stable
anti oxidant

biological functions:
maintains healthy membranes in eye nose mouth
necessary for metabolism
healthy skin and hair

effects of deficiency:
night blindness
reduced resistance to infection
dry skin

Question 17

process to prolong the shelf life of milk

Answer 17

UHT- ultra heat treatment
heated to 132 degrees for 1-3 seconds by pouring over a heated surface
then cooled to 10 degrees
packed in sterile containers

loss of vit b and c`

Question 18

three factors that affect iron absorption

Answer 18

vit c assists by changing the ferric iron to a more absorbable ferrous state
phytic acid in cereals bind to iron decreasing its absorption
hydrochloric acid in the stomach aids absorption of non haem iron by converting it to haem iron

Question 19

lactic acid bacteria in cheese production

Answer 19

its a starter culture
changes lactose to lactic acid
acts as a preservative

Question 20

rennet in cheese production

Answer 20

contains an enzyme rennin that coagulates milk caseinogen to curds

Question 21

method of preserving fruit or veg

Answer 21

freezing
blanch them to prevent micro organism growth
fast freeze

low temp inactivates micro organisms and enzymes
moisture is converted to ice and therefore unavailable

Question 22

cereals grown for food production

Answer 22

oats - flapjacks
maize - cornflakes
rice - rice cakes

Question 23

calcium deficiency effects and RDA for adults and pregnant women

Answer 23

rickets and osteomalacia
tooth decay
poor blood clotting
poor functioning of nerve cells

adults - 800mg
p women -1200mg

Question 24

stages in manufacturing of yogurt

Answer 24

milk is homogenised and pasteurised
culture lactobacillus bulgaricus is added
incubated 6-8 hours
lactose changes to lactic acid
milk proteins coagulate and thicken yogurt
cooled, flavoured, packaged, labelled

Question 25

methods taken on by dairy industry to meet trends

Answer 25

fortified foods
extended shelf life
low fat options
individually wrapped portions for snacks

Question 26

effects of UHT on milk

Answer 26

shelf life is extended fro several months

vit c lost

Question 27

RDA of Vit D

Answer 27

children - 7-10 mcg
teens - 15 mcg
adults -10 mcg

Question 28

main nutrients found in the endosperm

Answer 28

starch
protein (gluten)
B group vits and Vit E

Question 29

biological functions of iron

Answer 29

forms haemoglobin in red blood cells which is needed to carry oxygen to all the cells in the body
forms myoglobin which carries oxygen to muscles for energy
forms cell enzyme systems which aid and speed up metabolism of food

Question 30

homogenisation

Answer 30

milk is heated to 60 degrees
forced under pressure into a machine with tiny holes to break up large fat globules
now dispersed evenly throughout milk
improves flavour and texture

Question 31

pasteurisation

Answer 31

heated to 75 degrees for 25 seconds
cooled quickly to 10 degrees
shelf life is extended
most pathogenic bacteria is killed
vit b and c lost

Question 32

sterilisation

Answer 32

milk is homogenised
sealed in glass bottles and heated to 110 degrees for 30 mins then cooled
pathogenic bacteria killed
shelf life extended
vit b and c lost

Question 33

Nutritional Value Of Milk

Answer 33

Protein- HBV caseinogen, lactalbumin, lactoglobulin
Fat- saturated, small droplets dispersed throughout, amount depends on type of milk
Carb- lactose, lacks starch and fibre
Vitamins- A, D, B
Minerals- Calcium, phosphorous

Question 34

Dietetic Value Of Milk

Answer 34

Complete food as it contains all six nutrients and easily digestible, therefore suitable for all ages
Different fat quantities suit different diets
Relatively cheap, 3L can be bought for as little as 2.19