Food Flashcards
1
Q
Factors influencing consumer food practices
A
Culture/traditions, religion, socio-economic status, education, attitudes and values, emotions, influence of others.
2
Q
How culture/traditions influence consumer food practices
A
Different cultural groups settled around the world with the result we have an opportunity to each to Eat food from each of the countries E.G.sausage from Germany, sushi from Japan, curries from India
3
Q
How the Islam faith influences consumer food practices
A
Only halaal food maybe eaten ; animals must be slaughtered according to prescribed methods. Pork and alcohol or food containing alcohol is avoided
4
Q
How the Jewish faith Influences consumer food practices
A
Only kosher meat is eaten.
Blood should flow from the meat before it is eaten.
Pork and shellfish are avoided.
Meat and dairy products are not eating together
5
Q
How will the Christian religion influences consumer food practices
A
Any food maybe eating
pickled fish is very popular during Easter
6
Q
How’s the Hindu religion affects consumer food practices
A
Mostly vegetarians, beef is not eaten, since cows are considered sacred Pork is considered unclean. Milk and dairy products are eating. No alcohol is used
7
Q
How the Buddhist religion influences consumer food practices
A
Mostly vegetarians because they believe that animals should not be hurt. Meat may, however, be eaten.
Some Buddhist also eat fish
8
Q
How socio-economic status affects consumer food practices
A
Money determines how much and what type of food is bought and eaten. People are divided into low middle or high socio-economic groups according to their income, level of education, occupation and social status in community
9
Q
Low Socio-economic group
A
Largest percentage of the income is spent on basic food,
they have to buy What they can afford
they find it difficult to prepare a balanced meals due to lack of funds and food types,
they are limited to the shops in the neighbourhood, which are More expensive than supermarkets and do not Sell variety of foods
diet is usually not balanced, and excessive intake of cheaper carbohydrates could lead to obesity,
a nutritious meal can also be Cheap, if cheaper foods like dried beans, eggs, maze meal and pilchards are used
10
Q
Middle and high Socio-economic group
A
A lot of money can be spent on foods high in fat and sugar, which could lead to diet/related diseases.
There is no money available to buy food, there is less time to prepare food you to leading hectic life with many social activities.
They often make use of convenience foods and frequently eat out in restaurants.
They can choose where they want to shop.
A good income does not necessarily guarantee well-balanced, nutritious meals, but there is a greater variety to choose from
11
Q
How education influences can see my food practices
A
Lack of knowledge can be a cause of malnutrition
More knowledge could lead to good and healthy food choices.
More knowledge could help a person make good choices despite a low-budget
12
Q
How attitudes and values influence consumer food practices
A
Positive memories of favourite foods from my childhood, environmentally conscious people who prefer organically grown fruit and meat, and vegetarians – all examples Of preferences
Negative memories because your parents force you to eat certain foods, bad experience of the eating you certain type of food, for example food poisoning – examples of dislikes
13
Q
How emotions influence consumer food practices
A
Comfort eater. It’s food to Bring relief in a crisis situation
Habitual eater– it’s when they are bored, without being aware.
regular Eater – tends to skip breakfast, eat a lot of junk food
Overeager- Overeats in times of stress
PMS – ETA-A week before and station, girls and women are prone to impulse of eating
14
Q
How influence of others affect consumer food practices
A
PEers– it’s what is his/her friends eat during break.
Family – children and eating habits from their parents.
Advertise meant, magazines, TV – aimed at teenagers, trying to convince them to eat junk food
15
Q
Definition of nutrition
A
This is the way food and nutrients are ingested by the body, absorbed and used for energy, growth and a healthy body
16
Q
Malnutrition definition
A
Occurs when too many or too few nutrients are ingested as a result of a poor diet
17
Q
Nutrients
A
Proteins – build and repair tissues
fats and carbohydrates – provide energy
vitamins – protect against diseases
18
Q
Diet definition
A
This includes all the food we eat daily
19
Q
Balanced diet
A
A diet containing sufficient quantities of essential nutrients from all six basic food groups that a person needs for healthy growth and activity
20
Q
Meal patterns
A
The number of times that a person eats per day
21
Q
Meal plan
A
This indicates the food is eaten during the course of one day
22
Q
Menu
A
A menu is a list of the dishes that will be served during a meal
23
Q
South African based dietary guidelines
A
Enjoy a variety of foods.
The active.
Drink lots of clean, safe water.
Make starch is the basis of most meals.
Eat lots of fruit and vegetables every day.
Eat dried beans, peas, lentils and soya beans regularly.
Chicken, fish, milk, meat or eggs can be eaten every day.
Limit consumption Of facts.
Limit consumption of salt.
If you drink alcohol, drink sensibly.
Use food or drinks not contain sugar sparingly.
24
Q
Why do we need to eat a variety of foods
A
So that we can eat food from all six food groups daily so that we get all the important nutrients
25
Why do we need to be active
Exercise daily to increase your Metabolic rate.
Regular exercise prevents heart diseases such as hypertension (high blood pressure) and diabetes.
Regular exercise strengthens bones and muscles.
During exercise, energy is burnt and this helps with weight management
26
Why do we need to drink lots of clean safe water
Water regulates a number of important processes in the body.
BOil drinking water if you are unsure of its safety.
Drink 6–8 glasses of water daily.
Too little water needs to dehydration and fatigue.
27
Why do we need to make starch is the basis of most meals
Starches include maze meal, bread, rice, potatoes, porridge, pasta and breakfast cereals. These products are cheap, readily available, filling and provide energy. Choose whole grain products that are high in fibre in order to reduce constipation and risk of colon cancer. Choose wholegrain over. White stuff
28
Why do we need to eat lots of fruits and vegetables every day
Eat fresh fruits and vegetables with skin on for more nutritional value in fibre.
They contain vitamins that help protect body and contains water.
They contain little to no facts.
Antioxidants (molecules that bind with free radicals and make them inactive or decrease In number) in fruits and vegetables to help prevent certain types of cancer.
Do you not add extra fat, will, sugar or Saltzman prepping all serving fresh fruit and vegetables
29
Why do we need to eat beans and stuff regularly
They have a: high protein content, no – fat content, high in fibre, low GI (glycaemic index) rich in vitamins and minerals, much cheaper than meat products
30
Why chicken fish milk meat or eggs can be eaten every day
They contain proteins, which I essential for growth and building and repairing tissues.
Stripped and take of redmeat to 4 times a week, it is high in saturated fat and can lead to heart disease. If this food is too expensive, replace it with beans or legumes.
Include oily fish 2–3 times per week as it contains omega three fatty acid‘s which reduce the risk of blood clot‘s and heart disease which also contains calcium in edible burns that could prevent osteoporosis
31
Why we must limits consumption of facts
That is needed for energy and to keep us warm, it contains and sensual fatty acids and vitamin a, D, E and K.
However, too much fat needs to obesity, increased risk of heart problems, high blood pressure, cancer and type two diabetes.
Try to replace saturated fats with unsaturated fat‘s.
Always choose no fat or fat free products, you sprain cook instead of oil/patch/fat for frying food.
Grill or bake foods instead of frying it.
Greased baking utensils with spray and cook.
Removed all visible fat for meat before eating.
Remove skin from chicken before cooking.
Lean-cuts of meat.
Use low-fat milk inside a full cream.
Drain access oil from fried foods.
His lower – but dressing/you’re going on silence.
Limit butter intake
32
Why we have to limit consumption of salt
Souls is needed to maintain the fluid balance in the body.
Too much salt can lead to High blood pressure , Which can lead to heart disease and stroke.
Suggestion is to reduce salt in diet:
use fresh herbs and spices instead of salt taste food before adding salt, limit intake of salty snacks, he is old substitutes with low sodium content, check labels full sodium content
33
Why we have to drink alcohol sensibly
Alcohol contains no nutrients, but has a high kilojoule content. Never take alcohol with medication. Never drive after you have consumed alcohol.
34
Why we need to use foods or Drinks that contain sugar sparingly
Too much sugar leads to a B city and the tooth decay. Suggestion is to reduce sugar in the diet: replace sugar in coffee/tea with sweet now, do not add sugar to fruit or porridge, use Sugar-free/artificially sweet and soft rinks, yoghurt, journeys and custard. Use sugar – free sweets and chocolate snacks. Read labels for sugars such as glucose, fructose,sucrose and dextrous
35
South African food guide pyramid
Includes the six food groups,
indicates relative amounts that should be consumed from each food group day,
foods at the base must be eat most foods at the top must be eaten less,
Portion sizes depend on your energy needs
36
Macronutrients
Needed in large quantities,
provide the body with energy and have a constructive function.
They include: proteins, carbohydrates, fats
37
Energy needs
We get energy through the food we eat and chemical reactions that release energy In our cells.
38
For 1 g of protein how much kilojoules does it provide
17 kJ of energy
39
For 1 g of carbohydrates how much energy does it provide
17 kJ of energy
40
1 g of fat how much energy does it provide
38 kJ
41
What is the recommended percentage of daily intake of proteins, carbohydrates, fats
15% from proteins,
55% from carbohydrates (with a maximum of 10% from refined carbohydrates) 30%
energy from Fats (with a maximum of 10% of saturated fat’s)
42
Micronutrients
Are needed in small quantities by the body,
essential for overall health,
have the protective function,
they include: vitamins– water-soluble (vitamin B, C) and fat Soluble (vitamins A, D, E, K
Minerals – E.G.calcium phosphorus and Iron
43
Energy balance
Energy is needed for your BMR, Energy intake depends on how active the person is, gender, age. A balanced diet equals energy intake equals energy consumption, if more energy is injested than it needs then remaining in Energy is stored in the form of that
44
Six basic food groups
```
Grains and grain products,
fruit and vegetables,
milk and milk products,
meat and meat alternatives,
fat sugar and alcohol drinks.
```
45
The principles of meal planning
Use the S a food-based dietary guidelines,
eat recommended servings and portion sizes,
not all meals must include all food groups, be aware of foods with high fat sugar and salt,
keep your budget in mind, keep food choices of your family in mind
Keep mil patterns, a meal plan and menus in mind
46
meal patterns
The number of times that a person eats per day
47
Important notes on breakfast
Provides 25% of energy for morning tasks,
restores blood glucose levels for duration of morning,
Dilutes hydrochloric acid and stomach,
improves concentration for longer periods,
keeps metabolism functioning properly,
48
From which three food groups should you eat breakfast
-Cereals/bread,
Contains a lot of fibre and energy
-protein,
Keeps blood sugar levels stable, promotes building and repair of tissues
-fruit/fruit juice
Stimulates the appetite, promotes secretion of digestive juices, provides fiver and vitamin C
49
Important notes on lunch
Preferably eaten in the afternoon, must be nutritious and include food is from three groups
, brown bread/whole-grain sandwich – it contains fibre and provides energy. Protein rich food, cold meats, yoghurt, nuts – it promotes building and repairing tissues.
Fruit or vegetable, it contains fibre and vitamins and protects body against deficiency diseases
50
Supper notes
Must have carbohydrates – provides energy.
A protein dish, promotes building and repair of tissues.
Fruit and vegetables, contains fibre vitamin C text body against deficiency diseases
51
Important notes on snacks
– Low in calories but high in nutrients
- Avoid fat salt and sugar
- Ideal choices are pro vita, biltong, nuts, dried fruit or vegetable sticks
52
Meal plan
Indicates the types of food eaten during the course of one day
53
Example of a breakfast plan
Guava juice, open your porridge with milk and honey omelettes with grilled tomatoes, whole-grain bread
54
Example of a lunch meal plan
Whole-grain sandwich, ham and cheese, apple
55
Example of a supper dinner plan
Broccoli soup, chicken pie basmati rice carrots with honey and sesame seeds, green salad, ice cream with strawberries
56
How to compile a menu For a meal plan
- Variation in colour, Texture, shape, cooking methods, temperature
- Include fresh fruit and vegetables
- Limit facts, oils, salt, sugar
- Use whole grain products instead of refined carbs
- Alternant meet with legumes
57
Tips for meal planning on a limited budget
Milk in plastic bags are cheaper,
buy meat with less prone Two bones and fats,
tinned fish is cheaper than Fresh fish
Add rice, vegetables, legumes for more nutrition and for it to be more filling
Use soya instead of meat
Maize meal and sump are cheaper than rice
Avoid prepackaged vegetables and fruits which are expensive
Margarine is cheaper than butter
Peanut butter is a good choice of the sandwich filling
58
Food spoilage
When the food changes in appearance, texture, taste and original nutrition because to such an extent that people can no longer eat it. Is caused by microorganisms and natural decay
59
Microorganisms
Organisms that on microscopically small and I found everywhere – on hands, on food, and water, dust, soil and air
60
Bacteria, Mould (fungi your mildew) and yeasts
Can Cause. Food spoilage
61
Pathogenic bacteria
Causes food poisoning, food infections. Symptoms of nausea, vomiting, stomach cramps, dizziness and headaches
62
Pathogenic Microorganisms. Definition
Micro– organisms that can cause illness and even death
63
Food affected by bacteria
Protein – Richfood, E.G.meat, fish, eggs, milk, cream
64
Food affected by Fungi
Bread, jam, cheese, fruit, moist foods such as oranges – lemons
65
Food affected by yeasts
Sugar rich foods such as jam, fruit and fruit juices
66
Danger signs of bacteria
Often no change in appearance texture or taste, and unpleasant smell, loss of texture and changing colour
67
Danger signs of fungi
Fluffy growth on surface of food
68
Danger signs of yeasts
Gas bubbles are released, smell of yeast, tingling affect on tongue
69
Method of bacteria destruction
Boiling at 100°C except those that form Endospores and should be subjected to higher temperatures or must be boiled for longer periods
70
Mefford of destruction of fungi and yeasts
Boiling point of 100°C
71
Beneficial uses of bacteria
Yoghurts, sour milk, cheese
72
Beneficial uses a fungi
Blue cheese, condolence and brie also and Antibiotics such as penicillin
73
Beneficial uses of yeast
Baking bread, brewing beer, making wine
74
Examples of pathogenic organisms
Staphylococcus -Found in protein–rich food
Salmonella -found in undercooked meat, raw or on the cooked eggs, dairy products and seafood
Aflatoxins - Found in grains and peanuts which have not been dried properly
75
Factors that promote the growth of organisms
Availability of a Food source with a neutral to slightly acidic pH
Humidity
heat
oxygen
food that is left in the danger zone for more than two hours
76
What is the Danger zone
5°C to 60°C
77
How to prevent the growth of microorganisms In the manufacture of commercial foods
Hazard analysis and critical control points, a system designed to identify and eliminate potential food safety hazards during the manufacture of commercial foods
78
Household and commercial food products can be kept safe in the following ways:
Absence of moisture, eg biltong
absence Of air eg canned foods
Low temperatures E.G.refrigeration or freezing
High temperatures either G.sterilising milk hi sugar concentration E.G.jam high salt concentration it that you don’t smoke/pickled meet
high acid concentration either to the pickles or canned beans
79
Natural spoilage
```
Enzymes (oxidation) natural toxins (poisons) in plants And animals.
Loss of moisture.
Absorbation of moisture.
Insects and rodents.
Parasites.
Chemicals.
Radiation.
Pollution.
```
80
How enzymes can cause natural spoilage
Chemicals that occur naturally in foods and cause chemical changes (oxidation)
enzymes cause fruit and vegetables to ripen
81
How natural toxins causes natural spoilage
Solanine. A toxin Found in the green sprouts of potatoes
Red tide is the phenomenal with seawater turns red as a result of the rapid growth and accumulation of certain algae and these alge produced toxins that poison organisms such as lobsters and mammals including human
82
How loss of moisture can cause natural spoilage
Cheese meat or fish lose moisture from the surface due to evaporation and the food dries out. Fruit and vegetables lose moisture in a natural way after having been harvested and shrink and dry out
83
And absorption of moisture
Chips and Packers becomes something because they absorb moisture from the air
84
Insects and rodents and how they cause natural spoilage
Riddance can transmit micro organisms to feed by means of cross contamination. Insects can lay their eggs in food or contaminate it’s by walking on the food eating the food then vomiting on it
85
How parasites cause natural spoilage
Tapeworms can occur in war or undercooked pork and raw beef
86
How chemicals can cause natural spoilage
Insecticides, pesticides and fungicides can distroy fruit and vegetables. Antibiotics administered to cancel, sheep and pigs to prevent diseases can affect The meat
87
How radiation can cause natural spoilage
During testing of nuclear weapons, radioactive substances can contaminate food and water
88
How pollution can affect natural spoilage
Industrial waste that is dumped into rivers and the sea has a detrimental affect on plants and Animals
89
Food hygiene types
Personal hygiene, kitchen hygiene
90
How to maintain personal hygiene while handling food
Wash your hands with soap and warm water for working with food.
Where I clean apron or chefs jackets well you prepare food.
Do you not cough or sneeze near food.
Do not blow your nose, touch your hair or Rob/touch your nose while you handle food.
Do not stick your fingers in the food and lick it to test – use a clean spoon.
Cover all cuts and wounds with a waterproof/surgical gloves.
Nails must be short and clean – no nail polish.
Long hair must be tied to the back with a hair tie.
Always wash your hands when you have been to the toilet. Do not smoke near food.
91
How to maintain kitchen hygiene
Keep the kitchen clean and tidy at all times.
Work with King utensils and equipment.
Work with surfaces spotlessly clean jarring and after working with food.
Avoid services with grooves – choose a service that is easy to clean.
Wash and bleach dish clothes And kitchen towels regularly.
Store food in clean, dry containers.
Wash fridges and freezers regularly.
Wrap kitchen waste in newspaper and place it in a container with tightfitting lid since uncovered food attracts flies.
Empty waste containers such as garbage bins regularly and wash them with hot water and disinfected
92
How to prevent contamination in the chain of food preparation by washing up as follows
```
Scraped leftover food onto waste paper, wrap and discard. Divide dishes into groups (from cleanest to dirtiest)
– glassware
– cutlery
– cleanest dishes
– dirtiest dishes
– saucepans
Leave dishes to drip dry
```
93
Safety measures when buying food
Shops that stock perishable food must be clean. Frozen products should be sold frozen solid not soft or lumpy.
No signs of insects all spoiled food.
Floors, shelves, refrigerators and freezers must be clean. Check the expiry date.
Transport frozen food in a cooler bag
94
Sell by date
Indicates how long the product may be displayed before it must be sold
95
Best before date
Shows how long the product will retain its best quality
96
Use by date
Shows the last recommended date by which the product will still be of top quality
97
Packaging date
Provides information regarding stock, stock rotation or to detect a product of Poor quality
98
Safe food handling practices during preparation of food
Avoid the cross contamination by working on clean surfaces and covering food to prevent contamination
Wash fruit and vegetables before use.’s or food in the refrigerator or microwave rather than leaving it outside.
Leftovers should be heated to 74°C in order to destroy harmful microorganisms.
Avoid re-freezing unless the food is completely cooked. Do you not leave meet at room temperature for longer than two hours.
Food should be cooked through thoroughly to destroy harmful microorganisms.
Limit the time delay between preparation and serving
99
Safe foodhandling practices when serving food
Keep cold food and refrigerator at under 4°C until it is served. Keep hot foods at above 70°C until it is served Limits growth of microorganisms
100
Safe foodhandling practices when eating
Use clean cutlery and crookery. Wash your hands before you eat
101
Kitchen pests
Pests Spread disease and therefore food must be covered or stored at all times
Get rid of pests as soon as possible, to prevent propagation
Rubbish bins and spoiled food attracts flies, which transmits bacteria that cling to their sticky feet.
Rodents transfer bacteria from all the places they visit and we could on knowingly eat some food at which it knawed and which is infected in this way contracting diseases
102
Problems created by waste
– It is an attractive
– affect tourism, because it spoils South Africa is beautiful landscape
– it pollutes rivers, groundwater, Aaron soil
– it poses serious human health risks, especially in areas where waste is dumped and not removed
– it increases the volume of waste from landfills which are becoming harder to fund and to establish and maintain
103
Benefits of waste management
-Preserve valuable resources
– save money in many ways
– reduce the impact on the environment
104
How You can preserve valuable resources in waste management
– Minerals – energy used in manufacturing and transportation of raw materials and products
– forests, because what is used to make paper and other word products
– petroleum, which is used to make plastics
– landfills, because less waste prolongs the life of existing landfill sites
105
How you can save money by managing your waste
-Less waste insures that if you are residential areas are affected by landfills
– if you waste less, you get more out of what you buy
106
How waste management can reduce the impact on the environment
-You were areas will be affected by landfills
– if you are fossil feels will be banned for energy and emission of greenhouse gases and other pollutants is thus reduced
107
The 3 R’s of waste
Reduce waste
recycle waste
reuse Waste
108
Reduce waste
Use products with a longer life, such as the chargeable batteries
– buy in bulk if it is practical
– buy products from made from recycled substances
– choose reusable all recyclable packaging
– byproducts with minimal or less packaging
– buy goods in bulk rather than packaged goods
– do you not use throwaway paper products such as paper plates and towels
– look for products that you can buy as a concrete or a referral
– use fabric shopping bags
– Buy only what you really need
109
Reuse waste
-We use items such as plastic margarine and ice cream containers
– take a glass bottles with deposits back to the shop for a cycling
– use glass bottles with screw tops for Jan, sweets or biscuits
– reuse plastic bags when you go shopping/use fabric ones
– Reuse wrapping and gift bags
– use both sides of paper for printing
– wheeze in the lips by covering the name and Andres with a keen sticker
– many charities welcome donations of his for items such as unwonted gifts, clothing, books, furniture and toys
110
Recycle waste. Benefits
– reduces waste
-Do you to less waste more landfill space is available
– reduces later so the environment is cleaner
– leads to job creation
– helps reduce pollution and safe/preserve natural resources
– saves energy and reduces manufacturing costs
– preserves and water quality
– kitchen waste can be recycled is compost
111
Products that can be recycled
```
-Glass
– paper
– plastic
– metals
– used oil
– tires
```
112
Products that cannot be recycled
XCar windscreens, mirrors
– laminated containers or food containers with a wax coating
– pottery
– very dirty recyclables
113
Important note on CFL bulbs and fluorescent tubes
Must not be discarded with regular garbage because they contain toxins that conceive into the soil and groundwater. CFLs and batteries can be taken to dump sites from where they can be removed in a safe way if you cannot do this, put all the CFLS and batteries in a sealed plastic bag before you throw them away.
114
Princess in kitchen and garden waste into compost
- But yes of compost in your garden will help find so well and retain water
- turning organic waste into compost somewhat relieve the pressure in landfills.
- Modern compost makers and earthworm compositing systems look neat
115
What you can use for a compost heap
Garden waste such as grass clippings, dad leaves, plants, flowers and shredded pruning
– vegetable and fruit pills, leftover cooked food, teabags, and shells and stale bread
– paper, cardboard, sawdust, wood and animal dung
