Food commodities

Question 1

How has the eatwell guide changed?

Answer 1

• Purple segment (fats) now only contains unsaturated oils and fat spreads. High fat and high sugar foods removed.
• Fruit juice is now included in hydration section, maximum 150ml still counts as one portion of 5 a day.
• Protein section has changed to incorporate plant sources
• Guidance on healthy hydration has been added
• Name has changed from Eatwell plate to eatwell guide
• A front of pack nutrition label has been added
• Additional messaging is provided for each food group

Question 2

What is the definition of a food group?

Answer 2

Any number of categories (now usually 4 or 5) into which foods are classified in various nutritional schemes.

Question 3

What are the 5 main food groups?

Answer 3

• Fruits & vegetables
• Starchy carbohydrates
• Protein foods
• Fats & oils
• Milk and milk products

Question 4

What is the eatwell guide?

Answer 4

A schematic representation produced by PHE showing different types of food we should eat, and in what proportions, to have a healthy, balanced diet.

Question 5

Why is strong flour best for bread making?

Answer 5

It has a higher protein/ gluten contents >12%

Question 6

What foods are made from maize?

Answer 6

Cornmeal - fine flour that makes tortillas, corn chips and cornbread.
Cornflour - cornstarch (protein and fat washed away)
Breakfast cereals - fortified with B vitamins and iron
Corn oil - can be refined
Corn syrup - hydrolysed

Question 7

What causes different rices to be different? e.g white and brown rice?

Answer 7

Brown rice has the outer husk removed.

White rice has the bran and germ removed.

Question 8

What can rice be used for? (What food products?)

Answer 8

On its own as brown or white rice
Ground - baby foods
Flour
Breakfast cereals

Question 9

What staple cereal has the highest protein content?

Answer 9

Millet

Question 10

What staple cereal has the highest available carbohydrate value per 100g?

Answer 10

Brown rice - 71.1g

Question 11

What are the 3 staple cereals with the highest crude fat value per 100g?

Answer 11

Maize - 6.1g
Oats - 5.9g
Millet - 4.7g

Question 12

What minerals are found in cereals?

Answer 12

Iron, magnesium, sodium, manganese, and zinc in varying amounts
Calcium if the flour is fortified
Selenium, depending on the source

Question 13

What vitamins are found in cereals?

Answer 13

Vitamin E

Some B vitamins

Question 14

What is the mandatory vitamin and mineral fortification rule of cereals?

Answer 14

All wheat flours (except wholemeal) have vitamins and minerals reinstated so that 100g flours contains no less than 1.65mg iron, 0.24mg thiamin, 160mg niacin and 235-390mg calcium.

Question 15

How and what micro and macro nutrients are lost during certain process? (cereals)

Answer 15

During milling (wheat to flour) - 77% thiamin lost, 67% riboflavin lost, 72% niacin lost, 86% vitamin B6 lost, 68% folic acid lost and 83% biotin lost.

During processing rice - 15% of the protein content and 65% fat and fibre content is lost. There is also an 80% loss of thiamin, 40% loss of riboflavin, 66% loss of niacin, 94% loss of vitamin B6, 20% loss of folic acid and a 58% loss of biotin.

Question 16

What are polyphenols? And what is the most common class?

Answer 16

The most numerous and widely distributed group of bioactive molecules
Most common class are the flavonoids.

Question 17

What do high levels of polyphenols do?

Answer 17

Along with high levels of phytic acids they inhibit zinc and non-haem iron absorption by forming insoluble complexes in the gut.

Question 18

What are carotenoids?

Answer 18

Bioactive compounds

Lipid soluble plant pigments, includes beta carotene.

Question 19

What are some food examples or roots and tubers?

Answer 19

Cassava
Sweet potatoes
Potatoes
Yams
Taro

Question 20

What nutrient content do root and tubers have?

Answer 20

Main nutrient - carbohydrate and fibre
1-2% protein content
Depending on source, beta-carotene, iron, folic acid, potassium, vitamin C and provitamin A.

Question 21

What percentage of energy should carbohydrates provide in the diet?

Answer 21

45-60%

Question 22

What are the bioactive components found in carbohydrates?

Answer 22

Flavonoids, carotenoids and tocopherols

Question 23

What are the main nutrients found in starchy carbohydrates?

Answer 23

Protein
Non-starch polysaccharides - insoluble and soluble
B vitamins
Vitamin C (potatoes with skin)
Magnesium, zinc and selenium

Question 24

What counts as part of a persons 5 a day?

Answer 24

Fruit and veg
Fruit juice
Beans and pulses

Question 25

What average amount is considered 1 portion of 5-a-day?

Answer 25

Approximately 80g

Question 26

What are the main nutrients in animal products?

Answer 26

Essential amino acids (protein), zinc, iron, B vitamins and saturated fat

Question 27

What are examples of saturated fats?

Answer 27

Butter, lard, coconut and palm oil

Trans-fatty acids

Question 28

What are some examples of monounsaturated fats?

Answer 28

Margarine spreads
Olive oil
Canola oil
Peanut oil

Question 29

What are some foods that are high in omega-3 fats?

Answer 29

Soy and canola oils
Plant and marine foods
Canola-based nutrients

Question 30

What are some food examples that contain Omega-6 fats?

Answer 30

Nuts, seeds and plant oils such as corn, soy and saffflower

Question 31

How are nutrients altered in cooking/ processing?

Answer 31

Milling wheat
Polishing rice
Cooking - heat, leaching
Canning - heat, pressure
Freezing
Irradiation
Storage
Concentration or addition of fats and sugars

Question 32

What is the recommended alcohol intake for the average adult?

Answer 32

Maximum 14 units spread over 2-3 days