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Consumer Studies > Final - FOOD AND NUTRITION > Flashcards

Final - FOOD AND NUTRITION Flashcards

1
Q

TERMINOLOGY

MALNUTRITION

A

**Malnutrition happens when someone’s diet doesn’t provide the right balance of nutrients,

either because they’re not getting enough, or getting too much,
and affects how their body digests or uses food.

It includes:
Undernutrition: Not getting enough essential nutrients.
Overnutrition: Getting too much of certain nutrients.

Both can lead to health issues.

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2
Q

TERMINOLOGY

NUTRITION

A

is the process of taking in and using food for energy, growth, and tissue repair. It’s how living things absorb and make use of nutrients from food to stay healthy and function properly.

In short, nutrition is both the fuel we get from food and the science of understanding how that fuel affects our health.

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3
Q

TERMINOLOGY

MENU

A
  • **A list ** of the foods and drinks offered or prepared for a specific meal.
  • Menus can be structured by type (e.g., breakfast, lunch, dinner) or style (e.g., à la carte, fixed menu).
  • Variety is the key word here.
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4
Q

TERMINOLOGY

Portion:

A
  • The amount of food served for a single person at one time.
  • Portions are usually controlled to provide the right balance of nutrients and avoid food waste.
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5
Q

TERMINOLOGY

Product Specification

A
  • A detailed description of a product’s characteristics and standards, including ingredients, quality, and intended use.
  • Specifications are essential for ** quality control** and meeting customer expectations.
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6
Q

TERMINOLOGY

Quality Control:

A
  • A process used to ensure that products meet defined quality standards consistently.
  • In food handling, quality control involves checking that food is safe, fresh, and prepared to certain specifications.
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7
Q

TERMINOLOGY

Entrepreneur:

A

An individual who starts and **manages **a business, taking on financial risks in the hope of profit.

Entrepreneurs are known for innovation and creating new products or services.

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8
Q

TERMINOLOGY

Vegetarian:

A

A person who does not eat meat, chicken, or fish

BUT: but may consume other animal products like eggs and dairy.

Types of vegetarians: lacto-vegetarians and ovo-vegetarians

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8
Q

TERMINOLOGY

Linen:

A

Refers to fabric items used in **food service ** and hospitality, such as tablecloths, napkins, and sometimes even aprons and uniforms.

Linen enhances presentation and can contribute to the hygiene and ambiance of the dining experience.

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9
Q

TERMINOLOGY

Overhead Costs:

A

These are the fixed costs (ongoing expenses) a business must pay regularly, regardless of whether it’s actively producing or selling any products.

Think of them as the basic bills that keep the business running.

  • Examples include rent, electricity, telephone and salaries. These costs must be covered to keep the business operational.
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10
Q

SA’s food-based dietary
guidelines:
(10)

A
  1. Eat a variety of foods
  2. Be active
  3. Drink a lot of (clean) water
  4. Make starchy foods the basis of most meals
  5. Eat lots of fruit and vegetables every day
  6. Regularly eat lentils, beans, peas and soya
  7. Eat meat, fish, eggs, milk or chicken every day
  8. Use salt sparingly
  9. Eat fats sparingly, but do not cut out entirely
  10. Consume less sugary foods and drinks
  11. If you drink alcohol, drink sensibly
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10
Q

The new food pyramid:

A

LOTS OF:
Grains
Fruit & Vegetables
Water

DAILY:
Exercise
Meat & beans
Dairy

REDUCE:
Fats, Oils, Sugar

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11
Q

6 FOOD GROUPS:

A
  1. Grains
  2. Vegetables
  3. Fruit
  4. Milk & milk products
  5. Meat & beans
  6. Fats & oils
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12
Q

How to implement The new food pyramid:

GRAINS:

A
  • Eat mostly WHOLE grains (unrefined)
  • Should be included in every meal in some form
  • Main nutrient: Carbohydrates
  • B-group vitamins
  • Folic acid
  • Iron
  • 6 – 11 portions/day
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13
Q

How to implement The new food pyramid:

VEGETABLES:

A
  • Eat a variety: different types
  • 1-3 servings approx.
  • Dark green / Orange
  • Starchy & other
  • Main nutrient: Vitamins (esp Vita A+C)
  • Minerals
  • Fibre
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14
Q

How to implement The new food pyramid:

FRUIT:

A
  • Eat fresh (raw & unprocessed, where possible)
  • Eat a variety
  • 2-3 servings
  • Main nutrient: Vitamins (esp Vita C)
  • Minerals
  • Fibre
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15
Q

How to implement The new food pyramid:

MILK & MILK PRODUCTS:

A
  • Milk, cheese, yoghurt (NOT ice-cream & butter)
  • 2-3 portions
  • Main nutrient: Calcium
  • Protein
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16
Q

How to implement The new food pyramid:

MEATS & BEANS:

A
  • Beef, lamb, pork, chicken, eggs, fish, legumes
  • Choose low-fat options, if possible
  • NOT fried
  • Controlled portions
  • Variety
  • Main nutrient: Protein
  • Fatty fish*
  • Approx. 150 -180 g per day
  • (2-3 portions)
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17
Q

How to implement The new food pyramid:

FATS & OILS:

A
  • Reduced intake, but do not cut out
  • Essential fatty acids
  • Fat-soluble vitamins
  • A, D, E, & K
  • Main nutrient: Unsaturated fats
  • Less than 30% of total dietary intake
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18
Q

How to implement The new food pyramid:

WATER:

A
  • 70% of body content
  • Clean & safe
  • Uncarbonated
  • 6-8 portions
  • Bottled water?
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19
Q

How to implement The new food pyramid:

OTHER SUBSTANCES:

A

Reduced intake:
* Sugary foods
* Salt
* Alcohol

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20
Q

Function of Main Nutrient

Grains: Carbohydrates

A

Function: Provides energy for daily activities and fuels the brain.

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21
Q

Function of Main Nutrient

Vegetables: Vitamins
(especially Vitamin A and C)

A

Function: Vitamin A helps with vision and immune function, while Vitamin C supports the immune system and aids in iron absorption.

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22
Q

Function of Main Nutrient

Fruit: **Vitamins **
(mainly Vitamin C)

A

Function: Boosts the immune system, helps in skin repair, and acts as an antioxidant.

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23
Q

Function of Main Nutrient

Milk & Milk Products: Calcium

A

Function: Essential for bone and teeth health, and helps with muscle function.

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24
Q

Function of Main Nutrient

Meat & Beans: Protein

A

Function: Builds and repairs body tissues, supports muscle growth, and makes enzymes and hormones.

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25
Q

Function of Main Nutrient

Fats & Oils: Unsaturated Fats

A

Function:
* Provides energy,
* supports cell growth,
* protects organs,
* and helps absorb fat-soluble vitamins (like A, D, E, and K).

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26
Q

South African Food based Dietary guidelines

WATER:

A
  • Flushes toxins out of vital organs
  • Carries nutrients to your cells
  • Provides a moist environment for ear, nose and
  • throat tissues
  • All cells need water to function properly
  • Clean, safe water
  • Also acceptable: Tea, coffee, juices & soft drinks (sugar, kilojoules; caffeine, acidity, etc)
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27
Q

FOOD SAFETY:

WHEN HANDLING & PREPARING
FOOD:

A
  • Prevent cross-contamination
  • Keep it clean
  • Keep it cool
  • Keep it separate
  • Keep it covered
  • Work quickly
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28
Q

Hygiene guidelines for the safe handling of food

Wash Hands Properly

A
  • Before and after handling food, especially raw meat, poultry, fish, or eggs.
  • Use warm water and soap, scrubbing for at least 20 seconds, and dry hands with a clean towel or air dryer.
29
Q

Hygiene guidelines for the safe handling of food

Use Clean and Sanitized Equipment

A
  • Ensure cutting boards, knives, and other utensils are thoroughly cleaned and sanitized after each use.
  • Clean and sanitize surfaces where food is prepared to prevent bacteria from spreading.
30
Q

Hygiene guidelines for the safe handling of food

Store Food at Safe Temperatures

A
  • Keep perishable foods in the refrigerator at or below 5°C.
  • Avoid leaving food out at room temperature for long periods, as this can encourage bacterial growth.
31
Q

Hygiene guidelines for the safe handling of food

Avoid Cross-Contamination

A
  • Use separate cutting boards and utensils for raw and cooked foods.
  • Keep raw meats separate from other foods, especially fruits, vegetables, and ready-to-eat items, both in storage and during preparation.
32
Q

Hygiene guidelines for the safe handling of food

Cover Food Properly

A
  • Keep food covered to protect it from dust, insects, and other contaminants.
  • Use lids, plastic wrap, or sealed containers when storing food to prevent exposure to bacteria.
33
Q

Hygiene guidelines for the safe handling of food

Handle Food with Clean Utensils and Gloves (Avoid Bare Hands)

A
  • Use gloves or utensils when handling ready-to-eat foods to avoid direct contact with your hands.
  • If using gloves, change them between tasks to prevent cross-contamination, especially after handling raw meats.
34
Q

FOOD SAFETY:

WHEN COOKING FOOD:
(5)

A
  1. Prevent cross-contamination
  2. Use clean utensils & cookware
  3. Correct temperature
  4. Long enough cooking time
  5. Tasting: clean utensil
35
Q

FOOD SAFETY:

WHEN SERVING & EATING FOOD:

A
  • Keep it clean
  • If in doubt – throw it out (appearance or smell)
  • Serve cold food COLD
  • Serve hot food HOT
  • Keep it separate: raw & cooked
  • Work quickly: room temperature is DANGEROUS
36
Q

FOOD SAFETY:

WHEN RE-HEATING OR KEEPING
FOOD:

A
  • Clean containers
  • Covered & labelled properly
  • Cool down quickly & KEEP cold / FREEZE
  • If re-heating:
  • To correct temperature (74°C+)
  • For correct time
  • Only ONCE
37
Q

Food Poisoning

Food Poisoning

A

Food poisoning is an illness caused by consuming contaminated food or beverages, which can contain bacteria, viruses, parasites, or toxins.

Symptoms often include nausea, vomiting, stomach cramps, diarrhea, and fever.

Contamination can occur through improper handling, cooking, or storage of food, which allows harmful microorganisms to grow.

38
Q

Food Poisoning

The Danger Zone

A

The “danger zone” is the temperature range in which bacteria grow most rapidly in food, typically between 5°C (41°F) and 60°C (140°F).

In this range, bacteria can double in as little as 20 minutes, significantly increasing the risk of foodborne illness.

39
Q

Food Poisoning

How To prevent food poisoning,

A

To prevent food poisoning, follow these key guidelines regarding the danger zone:

Keep hot foods hot: Above 60°C to prevent bacterial growth.
Keep cold foods cold: Below 5°C to slow bacterial growth.
Limit time in the danger zone: Don’t leave perishable foods out at room temperature for more than 2 hours (or 1 hour if it’s very hot).

40
Q

PERISHABLE FOOD

A

Foods that reachroom temperaturewithin one to threedays spoil

ex: Raw meat, poultry,fish, cooked proteinfoods, milk

41
Q

SEMI-PERISHABLE FOOD

A

Foods that reach room temperature within one to three days spoil

eg: Raw meat, poultry, fish,cooked protein foods,milk Eggs, butter, coldmeats, margarine,cheese, fresh fruits andvegetables, unsealedbread and jam

42
Q

NON-PERISHABLEFOOD

A

Foods that stay atroom temperature formore than two weeks

eg: Dry grains, flour,breakfast cereals,legumes, nuts cannedfood, and unopenedcanned food

43
Q

Name FIVE rules of personal hygiene that must be applied during food preparation.

A
  1. Wash hands after using toilet.
  2. Always wear clean clothes.
  3. Scrub hands and fingernails before handling food.
  4. Keep hair clean and tied away from your face.
  5. Cover open wounds and cuts on your hands.
  6. Do not sit on the surface where food is being prepared.
44
Q

Explain why personal hygiene is important when preparing food.
(4)

A
  • Dangerous bacteria can grow in your throat and nose and could be transferred to food.
  • Bacteria grow in cuts and sores on the skin.
  • Dangerous bacteria are found in the faeces.
  • Bacteria also occur on the hair, skin and nails, clothes and cleaning cloths.
45
Q

Explain the safe practices to:
Prevent contamination

A

*Keep everything extremely clean.
*Work with good quality, clean, fresh products.
*Keep food covered as far as possible.
*Be careful when preparing meat, poultry and dairy products.
*Wash fruits and vegetables thoroughly to remove all possible contaminants.
*Prevent cross-contamination.
*Keep time between food preparation and serving as short as possible.

46
Q

Explain the safe practices to:
Handle food

A
  • Handle food as little as possible.
    • Do not smoke while handling food.
    • Use a clean spoon to taste; wash the spoon when done.
    • Do not lick your fingers while working with food.**
47
Q

Explain the safe practices to:
Heat and reheat of food.

A
  • Cook food thoroughly - destroy harmful micro-organisms
  • Heat leftover food only once until very hot.
  • Inadequate or repeated heating can lead to food poisoning.
  • Do not keep leftovers for too long - can be spoiled.
  • If you have any doubts, throw away leftovers.
  • Make sure your food is hot throughout and not just hot in certain parts
48
Q

Food poisoning is caused by the following bacteria

A

Salmonella

49
Q

What is the effect of salt, vinegar and sugar on bacteria?

A

These additives preserve food and slow down growth of bacteria

50
Q

The most favourable temperature for bacterial growth is between

A

20 °C and 50 °C

51
Q

The meaning of pathogens:

A

harmful micro-organisms

52
Q

3 examples of when
food spoilage occurs …

A
  • moisture and heat are present.
  • canned food was opened
  • raw fish is frozen again.
53
Q

To celebrate her 80th birthday, Grandma Martha’s family has a picnic at her favourite place in the countryside where she grew up.

This meant that they had to travel for 4 hours. The day was particularly hot and so they camped along the river. It was a farming area where cattle grazed in the field.

Others who attended the celebration were Grandma Christa’s grandchildren, Pieter (6), Elsie (4), Emma (9) and Liam (10), his cousin Peter, an AIDS sufferer and his family.

Christa’s daughter, Louise, Packed the following lunch: Sandwiches with leftover steak, chicken broth, milk tart, bread rolls, cookies, sweets and red soft drinks for the kids.

On the way there they bought fresh milk from a farm stall. Upon arrival at the picnic area, the children immediately went for a swim in the river while the adults made tea from the water they received from the river.

That night, Peter and Elsie became very ill and were rushed to the hospital where they were diagnosed with food poisoning.

A

Name FOUR possible causes why Peter and Elsie had food poisoning
* Leftover Meat: The steak and chicken in the sandwiches contain protein, which supports bacterial growth, especially in warm conditions.
* Hot Weather: The warm day created a perfect environment for bacteria to multiply quickly.
* Long Travel Time: The four-hour journey allowed plenty of time for bacteria to grow in the food.
* Contaminated Fresh Milk: The milk from the farm stall may have been unpasteurized and contaminated with bacteria.
* River Water Contamination: The river water could have been contaminated by livestock in the area, making it unsafe to drink without proper treatment.

What precautions could Louise have taken that would have prevented food poisoning?
* Use a Cooler Bag: A cooling bag would have kept protein-rich foods like meat and milk at a safe temperature.
* Choose Less Perishable Foods: Bringing items less likely to spoil, such as fresh fruits and salads, would reduce risk.
* Use Safe Drinking Water: Bringing bottled water.
* Opt for Long-Life Milk: Using UHT or powdered milk instead of fresh, unpasteurized milk would lower the risk of contamination.

If you had to arrange the picnic, explain what kind of food you would pack. Make at least3 suggestions.
* Biltong: It’s a safe, dry protein source that doesn’t spoil easily.
* Fresh Fruits: Fruits like apples, bananas, and oranges are easy to pack, refreshing, and don’t spoil quickly.
* Bread Rolls with Vacuum-Packed Meats or Canned Fish: These options are safe, convenient, and require no refrigeration.
* **Long-Life Milk or Juice Boxes: **UHT milk and boxed juice don’t need refrigeration, making them perfect for picnics.

54
Q

Food contamination refers to:

A

Food contamination refers to the presence of harmful micro-organisms or chemicals in food that can cause illness

55
Q

Food Conamtamination

Infection occurs in two ways:

A
  1. Direct contamination -contamination of raw food, or contamination of the plants andanimals where food comes from.
  2. Cross-contamination -transmission of harmful bacteria from one food item to another
56
Q

General rules for cross-contamination

A
  • Surfaces and equipment that came in contact with food must be clean and be disinfected
  • Never work with raw and cooked food on the same surface
  • Make sure that utensils are washed thoroughly before working with cooked food
  • Always work clean and tidy - clean spills up immediately
  • Do not keep food for too long at temperatures between 5 ° C to 60 ° C
  • Discard food if any of the following occur
    ➢ Moisture loss
    ➢ Browning
    ➢ Bad smell
    ➢ Sliminess/Mucusiness
    ➢ Gas formed
    ➢ Discoloration has occurred
57
Q

It is important to wash your hands when your hands could have been contaminated.
Give FOUR examples of situations that will require from you to wash your hands.

A

Wash hands
* Before eating food.
* Before, during, and after preparing food.
* Before and after treating a cut or wound.
* Before and after caring for someone who is sick.
* After handling uncooked eggs, or raw meat, poultry, seafood, or their juices.
* After blowing your nose, coughing, or sneezing
* After touching an animal or animal waste
* After touching garbage.
* After using the toilet

58
Q

Food poisoning

The “danger zone”

A

The “danger zone” is the temperature range between 4°C and 60°C, where bacteria grow most rapidly.
Within this range, bacteria can double in number every 20 minutes, making food unsafe if left out too long.

Food left in this temperature range for too long increases the risk of food poisoning as bacteria like Salmonella, E. coli, and Listeria multiply quickly.

59
Q

How to minimize the risks of
The Danger Zone

A

To avoid food poisoning:

  • Keep hot foods hot (above 60°C) and cold foods cold (below 5°C).
  • Avoid leaving food out at room temperature for more than 2 hours (or 1 hour if the temperature is hot).
  • Cook and store food properly to prevent bacterial growth in the danger zone.
60
Q

Conditions Needed for Bacteria to Reproduce Quickly

A

➢ Food type / composition of food
➢ Moisture quality of food
➢ Time exposed
➢ Acid content
➢ Temerature

61
Q

EFFECTS OF PATHOGENS ON FOOD.

A
  • Signs of decay
  • Smell
  • Mucus
  • Discoloration
  • Gas
62
Q

EFFECTS OF SPOILED FOOD

A
  • Spoiled food often shows signs like changes in taste, smell, and color.
  • Consuming spoiled food can lead to food poisoning, which may cause symptoms such as headache, vomiting, abdominal pain, and diarrhea. In severe cases, it can even be fatal.
63
Q

Temperature at Which Bacteria Are Destroyed

A

Most bacteria are destroyed at temperatures of 75°C or higher during cooking.

64
Q

Why Is It Important to Prevent Food Spoilage?
(3 reasons)

A

Maintains Quality:
Food naturally loses quality over time, so it’s essential to slow this process by handling food hygienically at all times.

**Prevents Health Risks: **
Spoiled food can cause anything from bad taste to food poisoning, which can lead to serious health issues.

Reduces Microorganism Growth:
Spoiled food creates an ideal environment for harmful microorganisms to grow, increasing the risk of contamination.

Preventing spoilage keeps food safe, preserves its quality, and reduces the risk of illness.

65
Q

Symptoms of Food Poisoning

A

Headache
Vomiting
Abdominal pain
Diarrhea
Fever

66
Q

Causes of Food Spoilage
(5)

A
  • Bacterial contamination
  • Mold growth
  • Exposure to air and moisture
  • Poor storage conditions
  • Enzyme activity in foods
67
Q

Microorganisms Responsible for Food Contamination
(4)

A
  • Bacteria (e.g., Salmonella, E. coli, Listeria)
  • Molds
  • Yeasts
  • Viruses
68
Q

Evaluate the Statement: “All Microorganisms Are Harmful”

A
  • Not all microorganisms are harmful.
  • Some are beneficial,
    ➢ like probiotics (e.g., Lactobacillus) that aid digestion,
    ➢ and yeasts used in bread-making and fermentation.
69
Q

Temperature at Which
1. Bacteria
2. Pathogens
grow Best

A

Bacteria: 37°C.

Pathogens: between 4°C and 60°C.

70
Q

It Safe to Eat Mold-Infected Foods?

A

No, it is generally unsafe to eat mold-infected foods because some molds produce mycotoxins—poisonous substances that aren’t visible to the naked eye.
These mycotoxins can harm body organs, and certain types, like aflatoxin, are even considered carciogenic (cancer-causing substances).

71
Q

The difference between
bacteria and pathogen

A

bacteria are a type of microorganism,

while pathogens are specifically harmful microorganisms that lead to illness or disease.

More info for context:
Bacteria are single-celled microorganisms found everywhere— in the air, water, soil, and even inside our bodies. Not all bacteria are harmful; some are actually beneficial, like those in our gut that help with digestion or those used in yogurt production.

A Pathogen, on the other hand, is any microorganism that causes disease. Pathogens can be bacteria, viruses, fungi, or parasites. So, while all pathogens are harmful because they cause illness, not all bacteria are pathogens.

72
Q

Ideal Temperature for Pathogen Growth

A

Danger Zone:
Pathogens grow best between 4°C and60°C.
Keeping food out of this range helps reduce the risk of pathogen growth.

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