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Food Studies > Exam revision > Flashcards

Exam revision Flashcards

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Gourmet Food flashcards
1
Q

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

A

Food security

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2
Q

Five dimensions of food security (AAAAS)

A
  1. Availability
  2. Accessibility
  3. Acceptability
  4. Adequacy
  5. Stability
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3
Q

Enables current generations to meet their needs without compromising the needs of future generations. This encompasses the dimensions of environment, economics and social needs

A

Sustainability

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4
Q

Involves individuals participating in and making informed choices at all stages of the food system such as sustainability, ethics or health

A

Food citizenship

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5
Q

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

A

Food sovereignty

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6
Q

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

A

Innovation and technologies

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7
Q

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

A

Food systems

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8
Q

Sensory appreciation of food (four aspects)

A

Appearance
Aroma
Flavour
Texture

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9
Q

Used in the body to provide a source of energy

A

Carbohydrates (CHO) converted to glucose

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10
Q

Used in the body for growth, repair and maintenance of body tissues

A

Protein

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11
Q

Used in the body as concentrated sources of energy and vitamins (A, D, E and K)

A

Fats

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12
Q

The desire for food

A

Appetite

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13
Q

A chemical produced in the liver that is released into the duodenum to physically break down or emulsify fat

A

Bile

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14
Q

The breakdown of food using chemicals such as enzymes and acids

A

Chemical digestion

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15
Q

Cholecystokinin (CCK)

A

A hormone produced in the small intestine that suppresses the appetite after eating a meal high in fat

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16
Q

A process by which food is converted into substances that can be absorbed and utilised by the body

A

Digestion

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17
Q

A chemical digestive process that breaks down food by breaking the bonds that holds together molecular ‘building blocks’ within the food

A

Enzymatic Hydrolysis

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18
Q

Ghrelin

A

An appetite-stimulating hormone produced by the stomach

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19
Q

Glycaemic index (GI)

A

A measure of how fast and how much a food raises blood glucose levels

20
Q

Dysbiosis

A

An imbalance of good and bad bacteria microbiota (e.g. stress can reduce the diversity of gut microbiota)

21
Q

ADG 1

A

To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs

22
Q

ADG 2

A

Enjoy a wide variety of nutritious foods from the 5 food groups and drink plenty of water

23
Q

ADG 3

A

Limit intake of foods containing saturated fat, added sugar, added salt and alcohol

24
Q

ADG 4

A

Encourage, support and promote breastfeeding

25
Q

ADG 5

A

Care for your food safely; prepare and store it safely

26
Q

Foods that are not essential or a necessary part of our dietary patterns

A

Discretionary choices

27
Q

Examples of discretionary choices

A

Sweet biscuits, cakes and desserts
Processed meats and sausages
Ice-cream, confectionary and chocolate
Meat pies and other pastries
Commercial burgers, hot chips, and fried foods
Crisps and other fatty and/or salty snacks
Cream and butter
Sugar-sweetened cordials, soft drinks and sports drinks

28
Q

Hunger

A

The physiological response to satisfy the NEED for food

29
Q

Appetite

A

The desire for food even when the body is not necessarily hungry

30
Q

Satiety

A

A state or feeling of fullness after eating food

31
Q

Sensory appreciation of food

A

The information humans gets from their senses about food and how they interpret that information

32
Q

Bolus

A

Soft and small rounded mass of chewed food

33
Q

Peristalsis

A

The act of muscles in the oesophogus contracting and relaxing to push the bolus towards the stomach

34
Q

The act of muscles in the oesophogus contracting and relaxing to push the bolus towards the stomach

A

Peristalsis

35
Q

Chyme

A

A mushy acidic liquid, consisting of gastric juices and partly digested food

36
Q

A mushy acidic liquid, consisting of gastric juices and partly digested food

A

Chyme

37
Q

Gut-brain axis

A

A network of neurons, hormones and immunological messages that enables the brain and gut to communicate

38
Q

A network of neurons, hormones and immunological messages that enables the brain and gut to communicate

A

Gut-brain axis

39
Q

True or false?

Pepsin is an acid

A

False. Pepsin in an enzyme

40
Q

True or false?

Pepsin in an enzyme

A

True

41
Q

Three sections of the small intestine

A

Duodenum
Jejunum
Ileum

42
Q

Fermentable Oligosaccharides, disaccharides, monosaccharides and polyols

A

FODMAP

43
Q

Food allergy

A

An abnormal immunological reaction to a food caused by a foreign substance, usually a protein; and can be life threatening (anaphylactic)

44
Q

An abnormal immunological reaction to a food caused by a foreign substance, usually a protein; and can be life threatening (anaphylactic)

A

Food allergy

45
Q

Sphincter

A

Allows food to pass down the oesophagus

46
Q

Epiglottis

A

Elastic cartilage that covers the trachea to prevent food from going down the windpipe

47
Q
A

Food Studies (7 decks)

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