Exam revision Flashcards
When all people at all times have physical, social and economic access to sufficient, safe and nutritious food to meet dietary needs for an active and healthy lifestyle
Food security
Five dimensions of food security (AAAAS)
- Availability
- Accessibility
- Acceptability
- Adequacy
- Stability
Enables current generations to meet their needs without compromising the needs of future generations. This encompasses the dimensions of environment, economics and social needs
Sustainability
Involves individuals participating in and making informed choices at all stages of the food system such as sustainability, ethics or health
Food citizenship
Challenges the control of the food supply by large corporations and allows the community to access culturally appropriate food by having control over the way food is produced, traded and consumed
Food sovereignty
Can be utilised at an stage of the food system. Examples include 3D food printing, automated farming and processing systems, labgrown meat and development of insect protein
Innovation and technologies
A complex series of activities that enables food to move from farm to consumer and includes growing, harvesting processing, transporting, manufacturing, consuming, disposing and recycling of food
Food systems
Sensory appreciation of food (four aspects)
Appearance
Aroma
Flavour
Texture
Used in the body to provide a source of energy
Carbohydrates (CHO) converted to glucose
Used in the body for growth, repair and maintenance of body tissues
Protein
Used in the body as concentrated sources of energy and vitamins (A, D, E and K)
Fats
The desire for food
Appetite
A chemical produced in the liver that is released into the duodenum to physically break down or emulsify fat
Bile
The breakdown of food using chemicals such as enzymes and acids
Chemical digestion
Cholecystokinin (CCK)
A hormone produced in the small intestine that suppresses the appetite after eating a meal high in fat
A process by which food is converted into substances that can be absorbed and utilised by the body
Digestion
A chemical digestive process that breaks down food by breaking the bonds that holds together molecular ‘building blocks’ within the food
Enzymatic Hydrolysis
Ghrelin
An appetite-stimulating hormone produced by the stomach
Glycaemic index (GI)
A measure of how fast and how much a food raises blood glucose levels
Dysbiosis
An imbalance of good and bad bacteria microbiota (e.g. stress can reduce the diversity of gut microbiota)
ADG 1
To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs
ADG 2
Enjoy a wide variety of nutritious foods from the 5 food groups and drink plenty of water
ADG 3
Limit intake of foods containing saturated fat, added sugar, added salt and alcohol
ADG 4
Encourage, support and promote breastfeeding
