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Food And Nutrition Flashcards

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1
Q

What are micronutrients?

A

Nutrients needed in small amounts

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2
Q

What are macro nutrients?

A

Nutrients needed in large amounts

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3
Q

What is a function?

A

Why we need certain foods and what it does in the body

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4
Q

What is a source?

A

Where the food has came from

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5
Q

What is the role of protein?

A

Growth and repare of cells and muscles

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6
Q

What is the role of fats in the body?

A

Insulation and a secondary source of energy. Protect your vital organs

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7
Q

What is the role of carbohydrates in the body?

A

Provides the energy we need to keep fit and active

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8
Q

What is the role of vitamin a in the body?

A

Eyesight

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9
Q

What is the role of vitamin c in the body?

A

Healthy immune system

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10
Q

What is the role of vitamin d in the body?

A

Helps absorb calcium

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11
Q

What is the role of fibre in the body?

A

Helps to keep the digestive system healthy

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12
Q

What is the role of iron in the body?

A

Helps to keep the blood healthy

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13
Q

What is the role of calcium in the body?

A

Helps keep bones and teeth healthy

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14
Q

What is the role of water in the body?

A

Helps to keep our body and cells hydrated

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15
Q

What is an example of protein?

A

Chicken and beef

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16
Q

What is an example of fats?

A

Avocado

Oil

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17
Q

What is an example of carbohydrates?

A

Pasta

Bread

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18
Q

What is an example of vitamins?

A

Pineapple

Fruit and veg

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19
Q

What is an example of fibre?

A

Porridge

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20
Q

How much energy does the body receive from carbohydrates?

A

50%

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21
Q

How much energy does the body receive from fats?

A

35%

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22
Q

How much energy does the body receive from protein?

A

15%

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23
Q

Is protein a macro or micro nutrient?

A

Macro

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24
Q

What are the role of amino acids in protein?

A

They are the ‘building blocks’ that make up protein molecules

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25
Q

How many amino acids are essential for children?

A

10

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26
Q

How many amino acids are essential for adults?

A

8

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27
Q

How many essential amino acids are high and low biological proteins missing?

A

One or more

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28
Q

What would happen if you ate two or more low biological value proteins together?

A

You will get all the essential amino acids

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29
Q

What does HBV stand for?

A

High biological value

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30
Q

What does LBV stand for?

A

Low biological value

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31
Q

What is the effect of excess protein in the diet?

A

Weight gain

Strain to the liver and kidneys

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32
Q

At room temperature are fats solids or liquids?

A

Solids

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33
Q

Where do fats at room temperature come from?

A

Animal sources

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34
Q

Are oils solid or liquid at room temperature?

A

Liquid

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35
Q

Where do oils come from?

A

Plants

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36
Q

Are fats micro or macro nutrients?

A

Macronutrients

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37
Q

What does lipid mean?

A

Fat

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38
Q

What is an effect of fat deficiency in the diet?

A

Bruising

Weight loss

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39
Q

Which organs store fat in them which stops them working correctly?

A

Liver

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40
Q

Are carbohydrates a macro or micro nutrient?

A

Macro

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41
Q

What are sugary carbohydrates?

A

Quick releases of energy

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42
Q

What are starchy carbohydrates?

A

Complex carbohydrates

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43
Q

What are monosaccharides?

A

Simple sugar molecules

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44
Q

What are the three monosaccharides?

A

Glucose
Galactose
Fructose

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45
Q

What are disaccharides?

A

Two sugar molecules joined together

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46
Q

What are the three disaccharides?

A

Sucrose
Lactose
Maltose

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47
Q

What are complex carbohydrates called?

A

Polysaccharide

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48
Q

What does NSP stand for?

A

None starch polysaccharides

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49
Q

What is an example of NSP?

A

Fibre

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50
Q

What is an effect of deficiency of carbohydrates in the diet?

A

Weight loss

Tiredness

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51
Q

What is an effect of lack of fibre in the body?

A

Constipation

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52
Q

What will happen if the body doesn’t have enough carbohydrates as a source of energy?

A

The body will turn to a secondary source for energy which is fats

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53
Q

What is the third source of energy the body will turn to if their is a deficiency of carbohydrates?

A

Protein

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54
Q

What does carbohydrates reduce?

A

Blood pressure

The risk of type 2 diabetes

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55
Q

What is the effect of excess carbohydrates?

A

Heart disease and diabetes

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56
Q

What is intrinsic?

A

Fruit, naturally in food

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57
Q

What is extrinsic?

A

Sweets, sugars that are added

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58
Q

How many grams of recommend of fibre in the diet?

A

30g

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59
Q

Are vitamins macro or micro nutrients?

A

Micro

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60
Q

What is the main jobs of vitamins?

A

To help fight disease

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61
Q

What does vitamin A do?

A

Helps you see in dim light
Helps children to grow
Keeps your skin healthy

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62
Q

What is an effect of deficiency of vitamin a?

A

Won’t grown properly, night blindness, dry skin/infection

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63
Q

What is an effect of excess vitamin a in the body?

A

Can be poisonous and effect unborn babies

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64
Q

What are some examples of foods with vitamin a?

A

Milk, egg yolk, carrots and any orange foods

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65
Q

What groups are water soluble vitamins in?

A

Group b and c

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66
Q

What vitamins release energy from carbohydrates you eat?

A

B1, B2 and B3

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67
Q

What vitamins make healthy red blood cells?

A

B9 and B12

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68
Q

What is B9 also known as?

A

Folate (folic acid)

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69
Q

What does folic acid help reduce?

A

The risk of developing central nervous system defects such as bifida in unborn babies

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70
Q

What can deficiency of water soluble vitamins lead to?

A

Anemia

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71
Q

What is anemia?

A

Enlarging of red blood cells

72
Q

What foods are a good source of B1, B2 and B3?

A

Eggs and milk

73
Q

What foods are good sources of B9?

A

Oranges
Bananas
Green leaf vegetables

74
Q

What foods are a good source of B12?

A

Meat and fish

75
Q

What does fortified mean?

A

Things added to foods

76
Q

What is an example of a fortified food?

A

Cereal with added vitamin D to absorb calcium in the foods (especially children’s food)

77
Q

What foods would you make to avoid losing vitamins through boiling foods?

A

Make soup, stock or gravy

78
Q

Where does vitamin c come from?

A

Fruit

79
Q

What does anti oxyden stop?

A

Ageing and oxygen spoiling foods

80
Q

What is an affect of lack of vitamin c?

A

Iron is not absorbed (anemia), bleeding in gums and loose teeth

81
Q

Why is vitamin c needed?

A

To maintain connective tissue which binds the body’s cells together in the skin/muscles

82
Q

How can you keep the vitamin content in vegetables?

A

Prepare vegetables close to cooking time
Don’t buy damage fruit
Steam
Serve straight away

83
Q

What do antitoxidants help prevent?

A

Heart disease and some types of cancer

84
Q

Are minerals a micro or macro nutrient?

A

Micro

85
Q

What is the main function of calcium?

A

To strengthen teeth and bones

86
Q

What vitamin is needed to absorb calcium?

A

D

87
Q

In what foods provide calcium?

A

Most dairy products and green leaf vegetables

88
Q

What illness could you get if you lack calcium?

A

Rickets

89
Q

What could rickets lead to?

A

Osteomalacia

90
Q

At what age do our bones hit the peak bone mass?

A

30

91
Q

What could rickets do to the legs?

A

Bow legs

92
Q

Why is iron needed in the body?

A

To make haemoglobin in red blood cells to carry oxygen to all body cells

93
Q

What vitamin is required to enable the absorption of iron from foods during digestion?

A

Vitamin c

94
Q

What is the main food source of iron?

A

Red meat
Kidney
Liver

95
Q

What can iron deficiency lead to?

A

Iron deficiency anemia

96
Q

What are the symptoms of iron deficiency anemia?

A

Tiredness
Pale skin
Often occurs in unborn babies

97
Q

What is the function of sodium in the body?

A

Controls the amount of water in the body. It also helps to control nerves and muscles

98
Q

What are the main sources of sodium in food?

A

Salt and any foods that have salt added to flavour or preserve them such as cheese

99
Q

What will sodium deficiency lead to?

A

Muscle cramps and can be caused losing salt in sweat in hot climate or by sickness and diarrhoea

100
Q

What will excess sodium lead to?

A

To much sodium can cause high blood pressure. This can put a strain on the heart and kidneys

101
Q

What will a strain on the heart and kidney effect?

A

How efficient they work

102
Q

What is the function of fluoride in the body?

A

To strengthen the bones and the enamel in the teeth

103
Q

What are the main food sources of fluoride?

A

Fish, seafood and tea

104
Q

What is the effect of deficiency of fluoride?

A

May lead to weak enamel on the tether and therefore more chances if tooth decay

105
Q

What is the effect of excess of fluoride?

A

This may lead to permanent discoloured teeth

106
Q

What is the function of iodine in the body?

A

To produce the hormone thyroxin, in the thyroid gland in the neck which controls the metabolic rate of the body

107
Q

What is the main food source of iodine?

A

Seafood, vegetables, milk and dairy foods

108
Q

What will deficiency of the iodine in the body cause?

A

Swelling in the neck called goitre

109
Q

What will happen if a mother is deficient in iodine when she is pregnant?

A

Her baby may develop cretinism

110
Q

What is cretinism?

A

A baby will be born with permanent brain damage

111
Q

What is the function of phosphorus in the body?

A

Mineralises the bones and makes the teeth strong.

112
Q

What do children need an increased calcium intake?

A

To grow with strong bones

113
Q

What foods can Lacto-ovo vegetarians eat?

A

Eggs, all plant foods

114
Q

What foods cant Lacto-ovo vegetarians eat?

A

Any food where the animal was killed

115
Q

What foods can lacto vegetarians eat?

A

Dairy products and all plants foods

116
Q

What foods cant Lacto vegetarians eat?

A

Eggs and any foods where the animal was killed:fish and shellfish

117
Q

Why do some people need to increase their dietary fibre nsp intake to avoid developing problems in their digestive system?

A

Constipation
Cancer
Diverticula disease

118
Q

Why do some people need a low sodium diet?

A

If they have high blood pressure or a chance to develop it

119
Q

What does being in ‘good health’ mean?

A

Feeling well, alert and energetic

120
Q

What is the cardiovascular disease system in the body?

A

The heart and blood vessels

121
Q

What is CHD?

A

When arteries become blocked

122
Q

What happens to the heart when too much saturated fat blocks your artery?

A

The heart has to work faster and harder to pump blood around your body producing high cholesterol and causes heart disease

123
Q

What is the best source of vitamin D

A

Sunlight

124
Q

Why has there been an increase in rickets in young children?

A

They don’t get outside much because of games therefore they lack vitamin D

125
Q

Is type 1 diabetes genetic or triggered by diet?

A

Genetics

126
Q

Is type 2 diabetes genetic or triggered by diet?

A

Triggered by diet

127
Q

What is type 1 diabetes?

A

The body has enough insulin however it can’t use it properly

128
Q

What is type 2 diabetes?

A

A high sugar and starch diet- refined carbs

129
Q

How can type 2 diabetes be prevented and treated?

A

Losing weight if necessary
Regular physical exercise
Limiting alcohol intake

130
Q

Where do you keep raw meat in the fridge?

A

The bottom shelf

131
Q

Why do you defrost food in the fridge?

A

Slows down bacterial growth

132
Q

What are high risk foods?

A

High in protein and moisture

133
Q

At what degrees is bacteria killed off?

A

75

134
Q

What temperature is the danger zone?

A

5 to 63

135
Q

Why is it called the ‘danger zone’?

A

Because bacteria multiplies rapidly

136
Q

What temperature is the fridge kept at?

A

0 to 5

137
Q

Why is the fridge set at certain temperature?

A

Because the bacteria multiplies slowly

138
Q

What degrees is the freezer set at?

A

0 to -18

139
Q

What happens to bacteria in the freezer?

A

Nothing

140
Q

What temperature should cooked food be kept at?

A

63 to 75

141
Q

What temperature should the core be kept at when measured with a good probe?

A

75 or hotter for 2 mins

142
Q

What food are red chopping boards used for?

A

Raw meat

143
Q

What food are yellow chopping boards used for?

A

Cooked meat

144
Q

What food are blue chopping boards used for?

A

Raw fish

145
Q

What food are brown chopping boards used for?

A

Root vegetables

146
Q

What food are green chopping boards used for?

A

Leafy vegetables/ salads/ fruit

147
Q

What food are white chopping boards used for?

A

Bakery items/ dairy foods

148
Q

What is a shelf life?

A

How long a good product will last before it becomes unsafe/ unpleasant to eat

149
Q

What is a use by date?

A

The date by which high risk/ perishable foods should be eaten. After the use by date the food may not look or taste different, but it will be unsafe to use

150
Q

What is a best before date?

A

After this date, a non-high-risk food will still be safe to eat, but not be at its best quality

151
Q

What is ambient?

A

Ordinary room temperature; average between 19 and 21 degrees

152
Q

What is tainted?

A

When a food picks up the smell and taste of another food nearby

153
Q

When buying food you should look at the food packaging and see it is what?

A

Intact
Clean
Possible to read the label clearly

154
Q

What qualities should fresh fish have?

A

Moist skin
Bright red gills
Fresh smell

155
Q

What qualities should fresh meat have?

A

A bright red/ pink colour
Fresh smell
Not too much fat

156
Q

What qualities should fresh vegetables have?

A

No mould growth
Bright colour
Undamaged skin

157
Q

What qualities should fresh fruit have?

A

Undamaged
Bright colour
No mould growth

158
Q

In what foods does thickening occur?

A

Trifle

Custard

159
Q

In what foods does coagulation occur?

A

Quiche
Cooked cheesecake
Fried rice
Stuffed egg

160
Q

In what foods does binding occur?

A

Burgers

161
Q

In what foods does glazing occur?

A

Pies

Any pastry product

162
Q

In what foods does coating occur?

A

Scotch eggs

Fish and chicken goujons

163
Q

In what foods does enriching occur?

A

Sweet pastry products e.g. French Apple flan

164
Q

In what foods does emulsifier occur?

A

Mayonnaise
Coleslaw
Pasta salad

165
Q

In what foods does trapping air occur?

A

Èclairs
Cakes
Sponge flan

166
Q

What happens during glazing (eggs)?

A

Foods can be brushed with beaten eggs. During baking it goes golden brown

167
Q

What happens during emulsification (eggs)?

A

Oil and water mixed together form emulsion, but this will only last a short while then separate

168
Q

What happens during coating (eggs)?

A

Foods can be brushed with egg then dipped in breadcrums

169
Q

What happens during binding (eggs)?

A

The egg sets when cooking sticking ingredients together

170
Q

What happens during thickening (eggs)?

A

Egg white coagulates which thickens the mixture

171
Q

What happens during trapping air (eggs)?

A

The protein in the egg white stretches beaten and traps air

172
Q

What happens during enriching (eggs)?

A

Adding richness and extra nutrition to foods

173
Q

What happens during coagulation (eggs)?

A

This is when the egg sets the mixture once it has exceeded 70 degrees

174
Q

What happens during garnish (eggs)?

A

Eggs can be used to add decoration to foods either poached or boiled and sliced

175
Q

What is conduction in heat transfer?

A

Using metal as a heat conductor

The atoms that make up the metal heat up, then move and vibrate which then transfer to the food

Food Tech (2 decks)

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