EXAM Flashcards
(93 cards)
1
Q
what is hunger
A
a physiological need to eat food
2
Q
what is appetite
A
the desire to eat food
3
Q
the sensory appreciation of food
A
generated through sensory properties appearance aroma texture flavour
4
Q
appearance
A
lumpy smooth fluffy mushy sticky stringy dry firm
5
Q
texture
A
rubbery tender flaky dry crumbly smooth hard lumpy grainy
6
Q
flavour
A
sweet bitter salty umami sour
7
Q
aroma
A
floral mild strong spicy chocolaty cheesy fishy
8
Q
oesophagus
A
carries food from the mouth to the stomach. it passes through the diaphragm into the abdominal cavity
9
Q
stomach
A
mechanical digestion by churning action. chemical digestion by pepsin, which begins protein digestion . in infants, rennin coagulates milk protein
10
Q
pancreas
A
produces pancreatic juice containing enzymes for digesting proteins, lipids and nucleic acids
11
Q
small intestine
A
about 6cm long. its lining secretes intestinal juice which contains many enzymes. the internal surface is lines with villi for absorption of digested food
12
Q
anus
A
opening surrounded by the anal sphincter, a muscle that can be voluntarily controlled .
13
Q
rectum
A
final part of large intestine in which faeces are formed
14
Q
large intestine
A
transverse colon
ascending colon
descending colon
15
Q
duodenum
A
first part of small intestine
16
Q
gall bladder
A
stored bile and releases it into the small intestine where the bile emulsifies lipids
17
Q
liver
A
produces bile, which is stored and concentrated in the gall bladder . bile emulsifies lipids in the small intestine
18
Q
salivary glands
A
three pairs of glands produce saliva which dissolves food so it can be tasted. saliva contains mucus that lubricates mouth and food and holds food in a lump for swallowing . it also contains the enzyme salivary amylase which begins starch digestion
19
Q
metabolism
A
the rate in which food is absorbed and digested in the body
20
Q
digestion and absorption of carbohydrates in the body
A
m
21
Q
digestion and absorption of proteins in the body
A
m
22
Q
digestion and absorption of fats in the body
A
m
23
Q
the Australian dietary guidelines
A
1 - achieve and maintain a healthy weight
2 - enjoy a wide variety of nutritious foods
3 - limit intake of foods containing saturated fat, added salt, added sugars and alcohol
4 - encourage, support and promote breastfeeding
5 - care for your food, prepare and store it safely
24
Q
Australian guide to healthy eating groups
A
- vegetables and legumes/beans
- fruit
- milk, yoghurt, cheese and/or alternatives, mostly reduced fat
- lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans
- grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
- use small amounts
- only sometimes and in small amounts
25
understanding diverse nutrient requirements - age
infants, children, adolescents and older people will require nutrients in different amounts because growth and development of the body is different at these stages
26
understanding diverse nutrient requirements - sex
males and females grow and develop differently . males will usually require greater energy consumption from their diet . males also generally have higher energy expenditure.
27
understanding diverse nutrient requirements - pregnancy and lactation
pregnant or lactating women need...
- iron for extra blood cells being developed
- extra nutrients for the development of breast milk
28
understanding diverse nutrient requirements - activity levels
we need to consume a diet that will allow for the right balance of nutrients to be consumed for what is expected depending on your activity level
29
bacteria
exygen
-some bacteria requires oxygen to grow
time
-every 20 seconds a bacterium will use a reproductive process to split itself into two
temperature
-bacteria will grow in the temperature zone that ranges from 5-60 degrees
moisture
-bacteria requires moisture to grow
30
causes of cross contamination
- not wiping down surfaces after preparing food
- preparing raw foods and cooked foods on the same work surface
- not cleaning out storage containers and topping up half full containers with new food
- not cleaning kitchen equipment correctly
- not washing your hands after preparing raw, high risk foods and then touching equipment and foods ready for consumption
- storing raw food with cooked food
- incorrect storage of raw high risk foods such as chicken
31
salmonella
caused by cross contamination
32
preventative practices for a safe food supply
- wash hands
- wash fruits and vegetables
- store foods especially high risk foods, out of the temperature danger zone
- separate raw food from cooked foods
- cover any cuts wand sores when handling food
- use a date marking system
33
food allergy
an immune response that occurs when the immune system reacts to a typically harmless food . in sever cases an allergic reaction to a food can be . life threatening
34
food intolerance
a chemical reaction that occurs in the body after eating or drinking a certain food . symptoms are similar to those of a food allergy but intolerance does not cause a sever allergic reaction .
35
principles of heat transfer
conduction
convection
radiation
36
conduction
the transfer of heat from one molecule to the next by contact with a hot material
eg heat is conducted through the base of a fry pan by direct contact with the gas flame or electric element of the stove
37
convection
the cooking of food by the circulation of hot gas (steam) or liquid such as in an oven or a steamer
38
radiation
a method of cooking by direct heat from a flame or element such as in a griller or when electromagnetic waves pass through food such as a microwave
39
dry methods of cooking
roasting - caramelisation of the surface of the food
baking - placing food in an oven and applying dry heat
grilling - method of cooking using a direct dry heat
frying - process of cooking food using oil and fat
40
moist methods of cooking
boiling - submerged food into liquid that is at boiling point
blanching - submerging food in boiling water for a short period of time then removing it and quickly putting it in ice cold water
poaching - simmering food below boiling point in a shallow container of water
steaming - cooking food in steak that rises from a small amount of boiling water that sits underneath the food source
stewing - food ingredients are cooked in a liquid
41
aeration
the process of beating or whipping air into a liquid suck as an egg white to create a foam
42
caramelisation
when sugar, or foods containing have heat applied to them resulting in the sugar turning a brown colour and developing characteristic flavours
43
coagulation
when a protein is permanently changed from a liquid to a solid state through the application of heat or acid
44
denaturation
a permanent structural change when heat is applied to a protein it weakens the hydrogen bonds and causes the protein to unravel and take on its original chain like structure
45
dextrinisation
when starch is exposed to dry heat it is broken down into dextrins which results in the food turning a golden brown colour
46
emulsification
the dispersion of fat/oil into water
47
gelatinisation
the process of breaking down starch molecules through the application of heat and submersion in water . the starch granules swell and burst causing the liquid to thicken and form a gel-like substance
48
maillard reaction
a reaction that occurs when dry heat is applied to a food containing sugar or starch and a protein . this results in the food turning golden brown in colour
49
types of sugars
monosaccharides
glucose - carbohydrate used for energy
fructose - sugar found in fruit
galactose - found in the milk of mammals
disaccharides - formed when two monosaccharides are joined together
50
types of fats
saturated fats - bad fats
unsaturated fats - goof fats
trans fats = bad fats
51
food miles
the distance food has travelled from paddock to plate
52
social factors that affect health eating in Australia
```
education
income
location
accommodation
time pressures
home meal replacements
cultural norms
```
53
the social role of food
refers to how food can create a bias for social gatherings .
54
the emotional role of food
the feelings and sensations we get from a particular food
55
the emotional and psychological response to food and food marketing
body image
restrictive dieting
comfort eating
56
the marketing mix 4 p's
product promotion place price
57
food marketing strategies
- mass media
- billboards
- instore sampling
- letterbox drop off free samples
- sponsoring by an event
- buy one get one free
- cash back offers
- supermarket displays
58
media advertising and its influence on food choice
```
news reportage
food recalls and press
popular culture reality television
the internet and social media
blogs
smartphone apps
ethical considerations
```
59
the current austrlian food system can be broken down into the following aspects
```
production
processing
packaging
transport and distribution
retailing
consumption
waste management
```
60
how to help establish healthy meal patterns in the home
modelling
exposure
repetition
61
how to establish healthy diets in children
food selection
role modelling
food consumption space
62
paddock to plate
```
production
processing
packaging
transport and distribution
retailing
consumption
waste management
```
63
what is food security and the 4 elements
```
when all people at all times have access to sufficient, safe and nutritious food
availability
access
utilisation
stability
```
64
environmental issues effecting food systems
- food production is a significant contributor to greenhouse gas emissions
- energy inputs to food production have increased with technological development
- food localisation aims to shorten food supply chains by producing food close to where it is to be consumed, reducing the energy used and greenhouse gas emisions
65
ethical issues effecting food systems
- fair trade / working conditions
| - animals that are used in food production are treated in a humane way
66
equity issues effecting food systems
- aboriginal and torres strait islanders - financial disadvantage
- ages people - less able to cook or shop for themselves and therefore more dependent on other people
- homeless people - food inequality is a result of lack of income
- rural and isolated people = food inequality is a result of lack of access and the inability of transportation to reach rural and isolated individuals
67
impact of chemicals on the environment
fertilisers - to improve crop yield
herbicides -to get rid of weeds
pesticides - to control pests
68
the purpose of food packaging
```
preservation
containment
protection
convenience
communication
```
69
minimising packing waste
reduce
reuse
refuse
recycle
70
benefits of genetic modification
- insect and bird life can be improved by a reduction in the use of pesticides and herbicides and herbicides by farmers
- products can contain increased nutrients
- products can be given an increased self life
- goods can be produced to include edible vaccines
- there may be less wastage
- products can be designed for specific environments eg drought-resistant
71
concerns relating to genetically modified foods
- potential for increased levels of pesticides on our food
- the introduction of unfamiliar proteins, toxins and allergens
- the use of antibiotic-resistant genes in GM foods
72
low impact farming
- minimum tillage
- rain harvesting and water conservation
- recycling and waste management
- new technologies
- renewable energy
- reducing carbon emissions by reducing food miles
- waste reduction
73
organic farming and food production benefits to the producer
- the use of sustainable practices enables farmers to improve soil fertility
- livestock can be raised in a stress-reduced environment without the use of growth hormones or antibiotics
- high premiums: organic food is priced 20-30% higher than conventional foods
- low investment: normally, organic farming does not require high capital investment, which is often required with chemical farming
74
organic farming and food production benefits to the consumer
- organic food is often referred as being 'healthy and safe'
| - organic food often tastes better then non organic food
75
organic farming and food production benefits to the environment
- the use of artificial herbicides and pesticides is prohibited
- improvement in soil formation and structure, creating more stable ecosystems
- biodiversity is maintained
- the use of non-renewable resources is minimised
- minimises pollution and encourages natural pest control
76
principles of research
credible sources
evidence-based information
analysis of data
77
how to assess validity
m
78
food fads
foods that become popular at a short period of time
- bone broths
- fermented foods
- vegan diets
- gluten free diets
79
food diets
- paleo fiet
- 'i quit sugar' diet
- raw food diet
- light n easy
- weight watchers
- michelle bridges program
80
food trends
- organic food
- celebrity diets and endorsements
- vegetarian diets
- 'nose to tail' cooking
- ancient grains
- homegrown food
81
what does FSANZ stand for
food standards Australia new Zealand
82
what information to include on food packaging
- the date
- information for allergy sufferers
- name or description of food
- nutritional panel
- ingredients
- food additives
- country of origin
- food recall information
- directions for storage
83
difference between a content claim and a health claim
a nutrient health claim is a claim made by a manufacturer about the amount of nutrient, energy or biologically active substance that can be found in a particular food item
eg good source of calcium or low in fat
whereas
a health claim must be based on a food-health relationship that was been validated
84
what are the two levels of health claims
general level health claims describe the function of a food, nutrient or other substance in relation to a serious disease. eg calcium for healthy bones and teeth
high level health claim describes the function of a food, nutrient or other substance in relation to a serious disease
eg diets high in calcium may reduce the risk of osteoporosis in people 65 years and older
85
functions of the digestive tract - mouth
- ingest foods
- chews and mixes food with saliva
- begins the chemical breakdown of carbohydrates due to salivary amylase (starch)
- moves food into the pharynx
- begins the breakdown of lipids
86
functions of the digestive tract - oesophagus
-propels food to the stomach, due to peristaltic waves
87
functions of the digestive tract - stomach
- mixes food with gastric juices to form chyme
- begins the chemical breakdown of proteins
- absorbs same fat soluble substances (such as alcohol and aspirin
88
functions of the digestive tract - small intestine
- mixes chyme with digestive juices
- enables digestion and absorption or occur
- absorbs the breakdown products of carbohydrates, proteins, lipids and water
- performs physical digestion
89
functions of the digestive tract - large intestine
- contains intestinal bacteria, which produce enzymes that metabolise several vitamins
- further breaks down food residues
- absorbs most water, electrolytes and vitamins
- aids faeces movement towards the rectum
- eliminates faeces
90
metabolism
the rate at which foods is absorbed and digested
91
digestion and absorption of carbohydrates in the body
m
92
digestion and absorption of proteins in the body
m
93
digestion and absorption of fats in the body
m
