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EXAM Flashcards

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1
Q

what is hunger

A

a physiological need to eat food

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2
Q

what is appetite

A

the desire to eat food

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3
Q

the sensory appreciation of food

A 
generated through sensory properties 
appearance 
aroma 
texture 
flavour
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4
Q

appearance

A 
lumpy
smooth 
fluffy 
mushy 
sticky 
stringy 
dry 
firm
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5
Q

texture

A 
rubbery 
tender 
flaky 
dry 
crumbly 
smooth 
hard 
lumpy 
grainy
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6
Q

flavour

A 
sweet 
bitter 
salty 
umami 
sour
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7
Q

aroma

A 
floral 
mild 
strong 
spicy 
chocolaty 
cheesy 
fishy
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8
Q

oesophagus

A

carries food from the mouth to the stomach. it passes through the diaphragm into the abdominal cavity

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9
Q

stomach

A

mechanical digestion by churning action. chemical digestion by pepsin, which begins protein digestion . in infants, rennin coagulates milk protein

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10
Q

pancreas

A

produces pancreatic juice containing enzymes for digesting proteins, lipids and nucleic acids

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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

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12
Q

anus

A

opening surrounded by the anal sphincter, a muscle that can be voluntarily controlled .

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13
Q

rectum

A

final part of large intestine in which faeces are formed

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14
Q

large intestine

A

transverse colon
ascending colon
descending colon

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15
Q

duodenum

A

first part of small intestine

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16
Q

gall bladder

A

stored bile and releases it into the small intestine where the bile emulsifies lipids

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17
Q

liver

A

produces bile, which is stored and concentrated in the gall bladder . bile emulsifies lipids in the small intestine

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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

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19
Q

metabolism

A

the rate in which food is absorbed and digested in the body

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20
Q

digestion and absorption of carbohydrates in the body

A

m

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21
Q

digestion and absorption of proteins in the body

A

m

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22
Q

digestion and absorption of fats in the body

A

m

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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

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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
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25
Q

understanding diverse nutrient requirements - age

A

infants, children, adolescents and older people will require nutrients in different amounts because growth and development of the body is different at these stages

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26
Q

understanding diverse nutrient requirements - sex

A

males and females grow and develop differently . males will usually require greater energy consumption from their diet . males also generally have higher energy expenditure.

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27
Q

understanding diverse nutrient requirements - pregnancy and lactation

A

pregnant or lactating women need…

  • iron for extra blood cells being developed
  • extra nutrients for the development of breast milk
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28
Q

understanding diverse nutrient requirements - activity levels

A

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

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29
Q

bacteria

A

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

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30
Q

causes of cross contamination

A
  • 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
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31
Q

salmonella

A

caused by cross contamination

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32
Q

preventative practices for a safe food supply

A
  • 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
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33
Q

food allergy

A

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

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34
Q

food intolerance

A

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 .

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35
Q

principles of heat transfer

A

conduction
convection
radiation

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36
Q

conduction

A

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

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37
Q

convection

A

the cooking of food by the circulation of hot gas (steam) or liquid such as in an oven or a steamer

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38
Q

radiation

A

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
Q

dry methods of cooking

A

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
Q

moist methods of cooking

A

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
Q

aeration

A

the process of beating or whipping air into a liquid suck as an egg white to create a foam

42
Q

caramelisation

A

when sugar, or foods containing have heat applied to them resulting in the sugar turning a brown colour and developing characteristic flavours

43
Q

coagulation

A

when a protein is permanently changed from a liquid to a solid state through the application of heat or acid

44
Q

denaturation

A

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
Q

dextrinisation

A

when starch is exposed to dry heat it is broken down into dextrins which results in the food turning a golden brown colour

46
Q

emulsification

A

the dispersion of fat/oil into water

47
Q

gelatinisation

A

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
Q

maillard reaction

A

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
Q

types of sugars

A

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
Q

types of fats

A

saturated fats - bad fats
unsaturated fats - goof fats
trans fats = bad fats

51
Q

food miles

A

the distance food has travelled from paddock to plate

52
Q

social factors that affect health eating in Australia

A 
education 
income 
location 
accommodation 
time pressures 
home meal replacements
cultural norms
53
Q

the social role of food

A

refers to how food can create a bias for social gatherings .

54
Q

the emotional role of food

A

the feelings and sensations we get from a particular food

55
Q

the emotional and psychological response to food and food marketing

A

body image
restrictive dieting
comfort eating

56
Q

the marketing mix 4 p’s

A

product promotion place price

57
Q

food marketing strategies

A
  • 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
Q

media advertising and its influence on food choice

A 
news reportage 
food recalls and press 
popular culture reality television
the internet and social media 
blogs 
smartphone apps 
ethical considerations
59
Q

the current austrlian food system can be broken down into the following aspects

A 
production 
processing 
packaging 
transport and distribution 
retailing 
consumption 
waste management
60
Q

how to help establish healthy meal patterns in the home

A

modelling
exposure
repetition

61
Q

how to establish healthy diets in children

A

food selection
role modelling
food consumption space

62
Q

paddock to plate

A 
production 
processing 
packaging 
transport and distribution 
retailing 
consumption 
waste management
63
Q

what is food security and the 4 elements

A 
when all people at all times have access to sufficient, safe and nutritious food 
availability
access
utilisation 
stability
64
Q

environmental issues effecting food systems

A
  • 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
Q

ethical issues effecting food systems

A
  • fair trade / working conditions

- animals that are used in food production are treated in a humane way

66
Q

equity issues effecting food systems

A
  • 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
Q

impact of chemicals on the environment

A

fertilisers - to improve crop yield
herbicides -to get rid of weeds
pesticides - to control pests

68
Q

the purpose of food packaging

A 
preservation 
containment 
protection 
convenience 
communication
69
Q

minimising packing waste

A

reduce
reuse
refuse
recycle

70
Q

benefits of genetic modification

A
  • 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
Q

concerns relating to genetically modified foods

A
  • 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
Q

low impact farming

A
  • 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
Q

organic farming and food production benefits to the producer

A
  • 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
Q

organic farming and food production benefits to the consumer

A
  • organic food is often referred as being ‘healthy and safe’

- organic food often tastes better then non organic food

75
Q

organic farming and food production benefits to the environment

A
  • 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
Q

principles of research

A

credible sources
evidence-based information
analysis of data

77
Q

how to assess validity

A

m

78
Q

food fads

A

foods that become popular at a short period of time

  • bone broths
  • fermented foods
  • vegan diets
  • gluten free diets
79
Q

food diets

A
  • paleo fiet
  • ‘i quit sugar’ diet
  • raw food diet
  • light n easy
  • weight watchers
  • michelle bridges program
80
Q

food trends

A
  • organic food
  • celebrity diets and endorsements
  • vegetarian diets
  • ‘nose to tail’ cooking
  • ancient grains
  • homegrown food
81
Q

what does FSANZ stand for

A

food standards Australia new Zealand

82
Q

what information to include on food packaging

A
  • 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
Q

difference between a content claim and a health claim

A

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
Q

what are the two levels of health claims

A

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
Q

functions of the digestive tract - mouth

A
  • 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
Q

functions of the digestive tract - oesophagus

A

-propels food to the stomach, due to peristaltic waves

87
Q

functions of the digestive tract - stomach

A
  • 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
Q

functions of the digestive tract - small intestine

A
  • 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
Q

functions of the digestive tract - large intestine

A
  • 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
Q

metabolism

A

the rate at which foods is absorbed and digested

91
Q

digestion and absorption of carbohydrates in the body

A

m

92
Q

digestion and absorption of proteins in the body

A

m

93
Q

digestion and absorption of fats in the body

A

m

Food Tech (7 decks)

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