Exam Theory Term 4 Flashcards
Food Allergies Definition
an abnormal immunological reaction to food caused by a foreign substance, usually protein
what happens during a food allergy?
The foreign substance enters the bloodstream and an antibody is produced to fight it. Each time the foreign substance enters the body, more antibodies are produced, therefore, some food allergies become more severe with more frequent exposure.
do all people have allergic reactions to allergens?
only some people with allergy antibodies will develop symptoms following exposure to the allergen, hence confirmation of allergy by a clinical immunology/allergy specialist is required.
what are the levels of allergy reactions?
Allergic reactions range from mild to severe. Anaphylaxis is the most severe form of allergic reaction
what are the 8 most common allergies?
- Milk
- Peanut
- Egg
- Tree nuts
- Soy
- Fish
- Wheat
- Shellfish
Mild to moderate symptoms of food allergy include
- Swelling of face, lips and/or eyes
- Hives or welts on the skin
- Abdominal pain, vomiting
Signs of a severe allergic reaction (anaphylaxis) to foods include
- Difficult/noisy breathing
- Swelling of tongue
- Swelling/tightness in throat
- Difficulty talking and/or hoarse voice
- Wheeze or persistent cough
- Persistent dizziness and/or collapse
- Pale and floppy (in young children)
Less common symptoms of food allergy include
infantile colic, reflux of stomach contents, eczema, chronic diarrhoea and failure to thrive in infants
steps for allergy diagnosis
- Skin prick test or blood test (doctors will normally ask questions to narrow it down)
- Elimination Diet- eliminating all common allergenic foods from diet
- Food Challenges- reintroduction phase and journal. Introduce foods you perceive you are least sensitive to first and progress through to foods you believe you are most sensitive
*Must be completed under strict supervision by doctor and dietitian.
what does a positive skin prick allergy test or allergy blood test mean?
the body’s immune system has produced a response to a food, but sometimes these are false positives
what is allergy managment?
As there is currently no cure for food allergy, strict avoidance is essential in the management of food allergy.
what is important for individuals with food allergy to do?
-Carry their adrenaline (epinephrine) autoinjector (if prescribed) and ASCIA Action Plan with them at all times
-Know the signs and symptoms of mild to moderate and severe allergic reactions (anaphylaxis) and what to do when a reaction occurs;
-Read and understand food labels for food allergy;
-Tell wait staff that they have a food allergy when eating out;
-Be aware of cross contamination of food allergens when preparing food.
what are ASCIA action plans?
provide instructions for first aid treatment of anaphylaxis, to be delivered by people without any special medical training nor equipment, apart from access to an adrenaline autoinjector, must be completed by a doctor
how to tell if something is an allergy or not?
Not all adverse reactions to foods are due to allergy.
The term allergy is often misused to describe any adverse reaction to foods which results in annoying (but ultimately harmless) symptoms
Adverse reactions to foods that are not allergy include food intolerances, toxic reactions, food poisoning, enzyme deficiencies, food aversion or irritation from skin contact with certain foods. These adverse reactions are often mistaken for food allergy.
define food intolerance
Food intolerance is a broad term that is used to describe a wide range of adverse reactions to foods, that cause symptoms after eating some foods.Food allergy and food intolerance are commonly confused as the symptoms of food intolerance occasionally resemble those of food allergy. However, there is a difference. Food intolerance does not involve the immune system. It does not cause severe allergic reactions (known as anaphylaxis) and does not show on allergy testing.
Food intolerance has been associated with asthma, chronic fatigue syndrome and irritable bowel syndrome (IBS).
what are foods associated with food intolerances?
Chocolate
Milk
Wheat
Mushrooms
Garlic
Oranges
Strawberries
tomatoes
drinks containing preservatives
symptoms of food intolerances
Reactions may occur soon after eating or be delayed up to 48 hours and may impact:
The entire gut: stomach and bowel symptoms, reflux, mouth ulcers, nausea
The nervous system: headaches, migraines, mood disturbances, fatigue, sleep issues
Skin: eczema, hives, itchy skin
Some people are unable to metabolise a particular food or nutrient – they may lack the enzyme or be unable to produce the enzyme in sufficient amounts to digest certain foods or nutrients – so they develop diarrhoea after consuming that particular food.
Some people may have reactions to particular food chemicals e.g. glutamates, amines or salicylates
management of food intolerances
- Once a diagnosis is made (e.g. migraines, hives, eczema, irritable bowel, recurrent mouth ulcers), a clinical history may help identify the role of dietary or other factors in making symptoms worse.
- The only reliable way to determine if diet is playing a role is by people being placed on a temporary elimination diet under the supervision of a dietitian and medical practitioner.
- If removing the food from the diet helps, this is followed by food challenges under controlled conditions to identify dietary triggers which may need to be avoided in the future.
what is lactose intolerance?
Milk and other dairy foods contain a sugar called lactose
For lactose to be digested by the body it needs to be broken down in the small intestine by the enzyme lactase
Lactose intolerance is mostly a deficiency, not an absence of the enzyme lactase, therefore the lactose (sugar found in many dairy foods) cannot be broken down)
Sufferers experience diarrhoea, bloating and abdominal pain
what does FODMAP stand for?
fermentable, oligosaccharides (fructans, galactans), disaccharides (lactose), monosaccharides (fructose) and polyols (sugar/alcohols)
It describes a group of short-chained CHO including fructose, lactose, fructans, galactans and polyols
what happens when eating FODMAP food?
As FODMAP food moves along the digestive tract to the large intestines (colon), they draw water into the colon.
They are then rapidly fermented (digested) by naturally occurring gut bacteria and this produces gas and other by-chemicals
For people with FODMAP intolerance: Specific short-chain carbohydrates ferment in excess in both the small and large intestine, causing gas, bloating, and abdominal pain. These undigested carbohydrates also draw water into the large intestine, producing symptoms like bloat and diarrhea.
Symptoms of food intolerance to FODMAP foods?
Some people are more affected than others
Many people with digestive disorders such as IBS (Irritable bowel syndrome) follow a low FODMAP diet
Abdominal pain, cramping, bloating, excess gas, constipation and/or diarrhoea.
cause and management of FODMAP intolerance?
While researchers are still trying to figure out the underlying cause of FODMAP intolerance, there are some possible explanations. First, a condition know as SIBO (Small Intestinal Bacterial Overgrowth) has been closely connected with both FODMAP intolerance and IBS.
A low FODMAP diet and subsequent food challenge is used to see what particular short chain carbohydrate is of problem
what is coeliac disease?
A disease of the small intestine – the part of the digestive system responsible for absorbing nutrients.
The lining of the small intestines is damaged by gluten (a protein found in wheat, rye, barley and oats)
The immune system reacts abnormally to gluten, causing small bowel damage.
The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This reduces nutrient absorption, which can lead to various gastrointestinal and malabsorptive symptoms.
You must be born with the genetic predisposition to develop coeliac disease.
what is gluten intolerance?
Describes a set of symptoms people attribute to dietary gluten, but the cause and treatment is not well understood.
Emerging research indicates it may not be gluten that is the problem and that the malabsorption of fermentable sugars (FODMAPs) may be the culprit in those with Irritable Bowel Syndrome.
Sufferers experience an adverse reaction to gluten, but do not have intestinal damage.
what is gluten avoidance?
Avoidance of gluten containing foods and products due solely to a belief that gluten is ‘bad’ for us and that it contributes to weight gain, diabetes and other adverse health issues.
what does the design process help you do?
Develop ideas
Make decisions
Solve problems
Use your time management skills
Think about your skills and personal capabilities
Take into account factors such as the tools, materials and resources that you have.
Discover your interests, likes and dislikes.
Think in a step by step logical process.
Teach you guidelines to follow.
Develop independence or teamwork skills
Food Studies Design Process involves 5 stages:
Investigate
Generate
Collaborate and manage
Produce
Evaluate
what is the design process?
Whenever a new food product is designed and produced, manufacturers begin by developing a design brief.
Once the design brief has been established the manufacturer uses the design process to design and produce a new food product that meets the needs of the consumer.
Just like food manufacturers, individuals use the design process when planning and making decisions about food and meal preparation.
what is investigating?
involves investigating information from a variety of sources to gather information about thing such as possible recipes, ingredients, consumer demands, nutritional information
This information is analysed and helps you come up with a range of options to meet the specifications of the design brief
What are design briefs?
Design briefs are statements describing the task that needs to be completed.
It includes all of the important information and specifications required to develop a product including the who, what, when, where and why of the new product.
It requires you to step by step solve the problem, by making decisions along the way.
what are specifications of the design brief?
Other information that may be included in the design brief that may influence the design and development of the product are called considerations
They may include details like
* The season of the year
* Skills of the chef
* Equipment available
* Sensory qualities of the product
* Details about the consumer
what are complex processes?
Complex processes are “hands on processes” that typically involve a series of decision making that directly affects an outcome involving the selection of the correct process and the correct application.
Decisions can involve:
Selecting and measuring the right ingredients
Selecting the appropriate tool
Appropriate processing
Correct cooking time, temperature and storage
what is generating?
The information that comes from the investigation helps generate a range of possible options to meet the brief
All options must be practical and viable solutions to the problem outlined in the brief
Advantages and disadvantages of each option need to be identified keeping in mind factors such as skills of the cook, equipment available, time allocation, access to ingredients, cost, nutritional value
The producer then decides on the best solution to the problem, known as the preferred option
what is collaborate and manage?
This is a plan of what you are going to do. How it will exactly happen. It is based on your initial investigations and ideas.
This can involve:
- completing a shopping list of all the ingredients you need
- writing a work plan of the exact steps you need to complete
- allocating tasks if it in teams or groups
- identifying the safety and hygiene considerations
what is produce?
Using appropriate tools, equiptment and ingredients you will produce your food product following your chosen design.
This will involve:
- creating a sample or prototype
- work in a safe hygenic manner
- using the correct tools, equipment and techniques
- wearing protective clothing such as aprons and leather shoes
- make any necessary modifications
what is evaluate?
Here you will need to evaluate your overall decision making and reflect on your processes and the final product.
This can involve:
- Seeking feedback from others such as your teacher, classmates or family.
- Reflecting on where you went well and what you could do next time to improve.
- Responding to your evaluation criteria questions.
- Using a sensory evaluation to evaluate the qualities of the food product. (This will include the Aroma (smell), Flavour (taste), Texture (mouth feel) and Appearance (look)).
What makes a good photo?
lighting, props, colour contrast, product placement, clean plates, background (relevant), editing and cropping, plate selection
lighting in food styling?
showcase food, too light or too dark, how can you adjust the lighting, always take photo with natural light
props/additions in food styling?
do they enhance the food, relevance, do they take over the photo, do they detract from the food
contrasting colours in food styling?
are they visually appealing, contrast between background, foods, plates and props, is it bland, do they colours draw the eye to the food
Product placement in food styling?
is the food ‘lost’ in the photo, forefront, hero of photo, is it too busy
Clean plates/cutlery in food styling?
get rid of smudges, fingerprints, residue or anything else that shouldn’t be in the photo
Background (relevance) in food styling?
does it enhance, don’t leave clutter, mess, furniture, or others
Cropping and editing in food styling?
crop out wasted/ dead space/ clutter, enhance your product using editing tools
Plate selection in food styling?
use plates that enhance the food, provide a contrast of colour and are different in shape
what is FSANZ responsible in food labelling?
FSANZ is responsible for setting the standards in regards to what information must be included on a food label for food products sold in Australia (and New Zealand). FSANZ are responsible for the legislation around what must be and NOT be on a food label
what do food labels do?
Food labels can provide a range of information to help consumers make food choices. Food labels also help to protect public health and safety. Food labels can provide the consumer with plenty of valuable information to help them to make nutritional choices and prepare their food safely.
Compulsory Label Information?
- Food identification in the form of the prescribed name of the food, lot Identification and the name and Australian business address of the supplier
- Advisory statements and warning statements for people with allergies and a list of ingredients.
- Percentage labelling
- Date marking
- Nutrition information
- Directions for use and storage
- Country of Origin
- Weight or measure of contents
Non-Compulsory Label Information?
- Barcodes
- Health Star Rating
- Serving suggestions
what does non-compulsory label information help do?
This optional information can assist consumers further to help make wise food choices, but keep in mind that this additional non compulsory information can also help manufacturers to sell products.
