Definitons

Question 1

Obesity (definition)

Answer 1

A person is considered obese when they are more than 20% above the maximum healthy weight for a persons height

Question 2

Obesity (cause)

Answer 2

Caused by-excess energy, protein, oil, and/or saturated fats, and too little exercise
Energy imbalance

Question 3

Additives (natural)

Answer 3

Obtained from natural sources e.g. Purple colour from beetroot

Question 4

Additives (nature identical)

Answer 4

Synthetic copies of natural occurring substances (cheaper than real thing)

Question 5

Additives (artificial)

Answer 5

Not naturally occurring, synthetically made 
Used for:
S-shelf life(make it last longer)
U-uniform(make all products the same)
E-enhance flavour/texture 
D-decay (prevent/delay process)

Question 6

E-number

Answer 6

Food additives are thoroughly tested for safety before use in the EU. When this has happened they get given an E-number-means it is safe to use
Still regularly tested for safety

Question 7

Colourings

Answer 7

E100-199
Used to make food look attractive
Sometimes asses to replace lost characteristics during processing

Question 8

Preservatives

Answer 8

E200-E299
Helps keep food for longer by slowing down/preventing decay
Attack enzymes in bacteria/microorganisms and stop them from functioning
Minimise food waste and make food safer
Naturally occur in small amounts-have to be synthetically made

Question 9

Sweeteners

Answer 9

Make product healthier
Used as a replacement in many foods
Makes it more widely suitable for certain groups e.g. Diabetics
E.g. Fructose syrup instead of glucose. Used in many weight loss products-gives same flavour at lower calorie and lower cost

Question 10

Emulsifiers

Answer 10

E400-499
Improves consistency of food during storage and processing 
Mix fat/oil & water 
Hydrophobic end-likes oil
Hydrophilic end-likes water 
Smooth texture

Question 11

Flavourings

Answer 11

E600-699
Improve flavour of food
Replace lost flavours during processing
Used to give strong/distinctive flavours
easier to help sell products in competitive market

Question 12

Flavour enhancers

Answer 12

E600-699
Improve flavour of food
Added to replace lost flavour 
Used to give strong/distinctive flavour
Easier to sell products in competitive markets

Question 13

Antioxidants

Answer 13

E300-399
Keeps food for longer-prevents chemical reactions that make foods go off
Used to prevent rancidity in products which contain a small amount IT fat
Prevent oxidation of fruit and veg e.g. Vitamin C

Question 14

Fortification

Answer 14

Addition of nutrients lost during processing and adds desired nutrients to certain foods to enhance nutritional value of products 
E.g. 
Calcium added to flour 
Vitamin D added to margarine 
Vitamin C added to orange juice

Question 15

Energy balance

Answer 15

Energy input=energy output
If not can lead to problems
E.g. Weight loss/gain

Question 16

Definition of food density

Answer 16

Food that are nutrient dense are high in nutrients while relatively low in calories
E.g eggs fruit+ veg low fat milk products peas beans and nuts

Question 17

What is the biological value of food

Answer 17

is a measure of the amount of digested protein from a food which becomes incorporated into the proteins of the organism’s body
(How much protein is used)

Question 18

What is the extraction rate of flour

Answer 18

The “extraction rate” measures how much of the total wheat berry (bran and germ) the flour contains. The higher the extraction rate, the more it has

Question 19

Coagulation

Answer 19

The hardening or setting of a protein

E.g frying an egg

Question 20

Gelatinisation (process)

Answer 20

At 60-80 degrees Water enters the starch granules causing them to swell
They swell to 5x their original size and the mixture becomes viscous
At 80 degrees the starch breaks up
On cooling the starch binds with the water forming a gel

Question 21

Dextrinization (process)

Answer 21

When cooked in a dry heat starch is converted to a simple sugar (dextrin)
Brown substances are formed when dextrins polymerise
After further cooking caramelisation takes place

Question 22

Gelatinisation (definition)

Answer 22

The proses of converting something into a gelatinous form

Question 23

Dextrinzation (definition)

Answer 23

the process involving the browning of starch foods when subjected to dry heat

Question 24

Maillard reaction

Answer 24

When protein/ carbs are cooked by dry heat they react on the surface
Resulting in a colour, flavour and odour change
E.g toast

Question 25

Caramelisation

Answer 25

When a sugar solution is heated to a high temperature it thickens and turns brown
Adds flavour
E.g toffee