Dairy, Fruit, Veg, Cereals, Fats, Oils Flashcards
nutritional significance of vegetables
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
strategies for increasing veg comsumption
eat veg based soups
add veg to salads
spiraliser to make veg noodles
add veg to smoothies
guidelines for cooking veg
cook quickly
cook in minimal amount of water
stir fry or steam
use left over water in soups
Vitamin C properties, sources, biological functions
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
nutritive value of cheese
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
production of cheese: production, packaging, labelling
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
UHT processing of milk
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
Vitamin D type/form, properties, effects of deficiency
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
nutritional significance of bran
aids digestion by stimulating peristalsis
made of layers of cellulose - excellent source of roughage
nutritional significance of endosperm
starch for energy
protein for growth
nutritional significance of germ
fat for energy
vit b for healthy nerve activity
classification of cheese
hard - cheddar, parmesan
semi hard -gouda, halluomi
soft - cottage, brie
types of flour
wholemeal - bread, pizza bases
gluten free - coeliac products
self raising flour - cakes
low fat dairy spreads vs functional dairy spreads
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
options available when purchasing fruit and veg
wide variety - exotic, organic, free trade
pre packed or loose
fresh frozen or processed
good value and special offers
Vitamin A : properties, biological functions, effects of deficiency
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
process to prolong the shelf life of milk
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`
three factors that affect iron absorption
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
lactic acid bacteria in cheese production
its a starter culture
changes lactose to lactic acid
acts as a preservative
rennet in cheese production
contains an enzyme rennin that coagulates milk caseinogen to curds
method of preserving fruit or veg
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
cereals grown for food production
oats - flapjacks
maize - cornflakes
rice - rice cakes
calcium deficiency effects and RDA for adults and pregnant women
rickets and osteomalacia
tooth decay
poor blood clotting
poor functioning of nerve cells
adults - 800mg
p women -1200mg
stages in manufacturing of yogurt
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
methods taken on by dairy industry to meet trends
fortified foods
extended shelf life
low fat options
individually wrapped portions for snacks
effects of UHT on milk
shelf life is extended fro several months
vit c lost
RDA of Vit D
children - 7-10 mcg
teens - 15 mcg
adults -10 mcg
main nutrients found in the endosperm
starch
protein (gluten)
B group vits and Vit E
biological functions of iron
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
homogenisation
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
pasteurisation
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
sterilisation
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
Nutritional Value Of Milk
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
Dietetic Value Of Milk
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
