Eating For Health- Revision

Question 1

DRV

Answer 1

Dietary Reference Values:

Are the guidelines about the amount of nutrients needed by different people

Question 2

Eat well Plate

Answer 2

Shows the types and proportions of the four main food groups that are needed for a healthy balanced diet.

Question 3

GDA

Answer 3

Guideline Daily Amount:

A label to show much sugar, fat, saturated fat, calories and salt consumers are eating in products they buy.

Question 4

Traffic Light Labelling

Answer 4

• A voluntary adopted label.

- An easy to read Red, Amber, Green labelling to show consumers what is healthy to consume and what is not.

Question 5

Obesity / Obese risks

Answer 5

Weight seriously endangers health
Risks:
Type 2 diabetes
High blood pressure
Coronary Heart disease

Question 6

Healthy Diet

Answer 6

• Varied intake of food groups
• 5 portions of fruit and vegetables
• Cut back on salt, saturated fat, fats and sugars.
• High fibre/ NSP content

Question 7

Fortification

Answer 7

Addition of nutrients to food.

E.g. Calcium, iron and B vitamins are added to bread in the UK.

Question 8

Calories

Answer 8

• Are the measure the energy in food

- Measured in kilocalories

Question 9

Nutritional Profile

Answer 9

Amount of nutrients in a dish and the calorie content.

Question 10

Protein

Answer 10

Function: Growth & repair

Question 11

Sources of protein

Answer 11

High Biological Values-HBV:
eggs, meat, shellfish, fish, soya

Low Biological Value-LBV
quorn, nuts, pulses, rice and cereals

Question 12

Plant based proteins

Answer 12

Quorn
TVP- Soya bean bi-product.

Cheap & bulk out foods in manufacturing.

Question 13

Fat

Answer 13

Function: Provides energy, keeps us warm and protects internal organs.

Question 14

Sources of Fat

Answer 14

Animal fats: cream, lard, butter, cheese

Vegetable fats: sunflower, olives, nuts.

Question 15

Types of Fat

Answer 15

Saturated fats - Raises cholesterol. Found in sausages, meat pies and hard cheese.

Unsaturated fat - Lowers cholesterol. Found in oily fish, nuts and avacados.

Question 16

Carbohydrates

Answer 16

Function: Provide energy

Provide NSP non-starchpolysaccharide also known as (fibre)

Question 17

Types of carbohydrates

Answer 17

Sugars - dissolve easily. Monosaccharides simple sugars.

Starches - have to be digested into sugars before energy can be released. Slow burning.

Question 18

Vitamins

Answer 18

Prevent illness and aid building and repair.

Controlled the release of energy.

Question 19

Vitamin Sources

Answer 19

Vit B complex - Wholegrains - release energy from food

Vit C - Citrus fruits- Helps iron absorption.

Question 20

Minerals

Answer 20

Essential for good health, they build the body and control how it works.

Question 21

Sources of minerals

Answer 21

Calcium - Dairy products - Strong bones and teeth

Iron - Meat & leafy greens - Transports oxygen in the body

Question 22

Food & Pregnancy

Answer 22

Foods to avoid:
Raw egg
Unpasteurised milk
Liver & liver products
Undercooked meat

Question 23

Diabetes

Answer 23

• Third most common illness in the UK
• Cant produce enough insulin to control glucose level in the blood
• Type 1 - treated with insulin injections
• Type 2 treated with diet and excercise

Question 24

Lactose intolerance

Answer 24

Caused by lack of lactase. Cant digest lactose in cows, sheep and goats milk.

Question 25

Allergies

Answer 25

The immune system reject the foods products.

Symptoms - dry throat, coughing, wheezing, sore red eyes.

Anaphylaxis - severe allergic reaction to foods.

Question 26

Coeliac disease

Answer 26

Intolerance to GLUTEN in foods.

Found in wheat, barley and rye.