F212 Diet And Food Production

Question 0

What affects the diet a person needs?

Answer 0

Age
Gender
Metabolic Rate
Level of Physical Activity

Question 1

Balanced Diet

Definition

Answer 1

A diet which contains all of the nutrients required for health in the appropriate proportions for health

Question 2

Diet

Carbohydrates

Answer 2

The majority of your energy intake

Primary / immediate energy source

Question 3

Diet

Proteins

Answer 3

Minor energy source

Needed for growth and repair

Question 4

Diet

Fats

Answer 4

Major energy store
Used for:
-Insulation
-Cell membranes
-Hormones 
-Cholesterol

Question 5

Diet

Fibre

Answer 5

Indigestible

Essential for ensuring normal function of the digestive system

Question 6

Diet

Water

Answer 6

Essential for function
Important transport medium
Directly involved in some metabolic reactions

Question 7

Diet

Vitamins

Answer 7

Important role in the chemical processes takin place inside cells

Question 8

Diet

Minerals

Answer 8

Inorganic elements essential for normal function

Question 9

Nutrition

Definition

Answer 9

Nourishment, the nutrients and energy needed for health

Question 10

Malnutrition

Definition

Answer 10

A health condition caused by an unbalanced diet

Question 11

Obesity

Definition

Answer 11

When a person is 20% or more over the recommended weight for their height

Question 12

Body Mass Index

Equation

Answer 12

BMI = mass (kg) / height² (m)

Question 13

Obesity

Cause

Answer 13

Obesity is caused by consuming an excess of energy from carbohydrates, proteins and fats that the body doesn’t need
Fat is deposited in the adipose tissues
For someone with obesity these deposits have become excessive and impair health

Question 14

Obesity

Health Risks

Answer 14

Cancer
Cardiovascular Disease 
Type 2 Diabetes 
Gallstones
Osteoarthritis 
Hypertension

Question 15

Coronary Heart Disease (CHD)

What is it?

Answer 15

Myocardial Infarction - heart attack
Angina - chest pain
Heart Failure - heart stops beating

Question 16

Diet

Coronary Heart Disease

Answer 16

Excess salt decreases the water potential of the blood so more water moves into the blood from the cells by osmosis causing hypertension
Excess of saturated fat increases the concentration of low density lipoproteins in the blood contributing to atherosclerosis
Cholesterol is associated with many saturated fats and oils and having too much in the blood is harmful

Question 17

High Density Lipoproteins

Answer 17

Carry cholesterol from body tissue back to the liver where it is broken down to be used in metabolic processes

Question 18

Low Density Lipoproteins

Answer 18

Carry cholesterol from the lover and by d to body tissue cells where they deposit the cholesterol
This contributes to atherosclerosis

Question 19

Lipoprotein

Function

Answer 19

Used to transport lipids around the blood stream

Question 20

Lipoprotein

Structure

Answer 20

The outside is formed from protein and a phospholipid layer

Inside this layer are the cholesterol and fatty acid that the phospholipid is carrying

Question 21

Cholesterol

Answer 21

Made in the liver from saturated fats
A lipid molecule found in all cell membranes
Involved in the synthesis of steroid hormones

Question 22

Plants and the Food Chain

Answer 22

Plants are the basis of all food chains
They are able to use photosynthesis to convert light energy into a stored chemical form
Humans depend on plants for food

Question 23

Selective Breeding

Plants

Answer 23

Select two plants with desirable characteristics
Breed them together
Select offspring with desirable characteristics
Repeat over many generations

This can be used to produce plants with higher yield, disease resistance and pest resistance

Question 24

Selective Breeding | Animals

Answer 24

``` Select a pair of animals with desirable characteristics Isolate them Interbreed Select offspring Repeat over me any generations ``` This ça be used to domestic animals and produce animals with high productivity

Question 25

Efficient Food Production | Plants

Answer 25

``` Increase growth rate Increase yield Increase resistance to disease Improve fertiliser response Standardise crop size to make harvesting easier ```

Question 26

Efficient Food Production | Animals

Answer 26

Improve growth rate Increase productivity Increase disease resistance

Question 27

Food Production and Chemicals | Plants

Answer 27

Fertilisers Pesticides Fungicides

Question 28

Food Production and Chemical | Animals

Answer 28

Antibiotics

Question 29

Fertilisers | Definition

Answer 29

Chemicals that replace minerals in he soil which may have been used up by previous crops

Question 30

Pesticides | Definition

Answer 30

Chemicals used to kill pests that cause diseases in crops | Can be used to stop disease spreading

Question 31

Fungicides | Definition

Answer 31

Chemicals that reduce fungal growth on roots and leaves | Can be used to stop disease from spreading

Question 32

Antibiotics | Definition

Answer 32

Treat infections and diseases in animals | Used to stop disease from spreading

Question 33

Marker Assisted Selection

Answer 33

A section of complimentary DNA a is tagged This binds to the desired gene in the target organism if it is present This allows selection to take place at a much earlier stage

Question 34

Microorganisms and Food Spoilage | Function of Microorganisms

Answer 34

Microorganisms obtain nutrition by digesting organic matter around them and leaving waste behind them

Question 35

Microorganisms and Food Spoilage | Stages

Answer 35

Growth of microorganisms on food Microorganisms secrete digestive enzymes to break down the food and then absorb the nutrients Some microorganisms produce toxins that can kill humans The presence of some microorganisms can cause infection

Question 36

When is food described as spoilt?

Answer 36

When the effect of microorganisms becomes noticeable

Question 37

Food Production and Microorganisms

Answer 37

Microorganisms can be used to make food e.g. milk, cheese, bread Single cell proteins and myco proteins are artificial proteins produced by microorganisms

Question 38

Food Production Using Microorganisms | Advantages

Answer 38

``` Production is faster No animal welfare issues No animal fat or cholesterol in the food Suitable for vegetarians Production can easily be varied according to demand ```

Question 39

Food Production Using Microorganisms | Disadvantages

Answer 39

The protein has to be purified Conditions for growing are also ideal for infection Fungal protein doesn't have the same taste or texture as animal protein The microorganism has to be isolated from the protein it produces Many people wouldn't want to eat fungal protein

Question 40

Methods of Preventing Food Spoilage

Answer 40

``` Cooking Pasteurising Salting Pickling Irradiation Freezing ```

Question 41

Methods of Preventing Food Spoilage | Cooking

Answer 41

Denatures enzymes destroying the microorganism

Question 42

Methods of Preventing Food Spoilage | Pasteurising

Answer 42

Heated to 72°C for 15°C seconds then cooled to 4 | This kills microorganisms

Question 43

Methods of Preventing Food Spoilage | Salting

Answer 43

Dehydrates the microorganism by causing water to leave by osmosis

Question 44

Methods of Preventing Food Spoilage | Pickling

Answer 44

Acidic pH destroys proteins and enzymes destroying the microorganism

Question 45

Methods of Preventing Food Spoilage | Irradiation

Answer 45

Ionising radiation disrupts DNA | Destroys microorganisms

Question 46

Methods of Preventing Food Spoilage | Freezing

Answer 46

Causes the microorganism to become dormant but doesn't destroy it If the food is heated up again the microorganism can multiply