Food tech - Energy needs

Question 1

function of energy

Answer 1

• allows body to grow
• move muscles and be physically active
• produce heat to keep body warm
• send messages to keep brain working
• make chemical reactions in brain

Question 2

energy dense food

Answer 2

high in no of calories (chocolate and biscuit)

Question 3

low-energy food

Answer 3

low in energy, high in water (fruits and vege)

Question 4

carbs

Answer 4

• 1g = 3.75 kcals
• main sources = food with sugar & starch, cereal products, honey and syrups
• body breaks down carbs and uses gluten for energy
• excess carbs are converted to fat and stored
• glycogen (stored in liver and muscles) = used for quick source of energy

Question 5

fat

Answer 5

• 1g = 9kcals
• main sources = visible fats and oils (butter, cooking oil), invisible fats and oils (cake, fried foods)
• fat is converted into glucose and used for energy (slow process)
• excess fat is stored in special cells

Question 6

protein

Answer 6

• 1g = 4 kcals
• main sources = meat, eggs, dairy
• body will only use for energy if carbs and fats have been used up

Question 7

alcohol

Answer 7

• 1g = 7kcals
• main sources = beers, wines
• can significantly contribute to energy intake
• excess will be converted to fat and stored in body

Question 8

monosaccharides

Answer 8

• 1 sugar molecule
• glucose, galactose, fructose

Question 9

disaccharides

Answer 9

• two sugar molecules
• sucrose, lactose and maltose

Question 10

polysaccharides

Answer 10

• starch, pectin, dextrin and dietry fibres (NSP)

Question 11

glucose

Answer 11

ripe fruits and vege (available in drinks and powders)

Question 12

fructose

Answer 12

fruits vege and honey (usually used as sweetenter)

Question 13

galactose

Answer 13

• milk from mammals

Question 14

maltose

Answer 14

cereals like barley

Question 15

sucrose

Answer 15

extracted from sugar cane and sugar beet (used in processed foods and confectionary)

Question 16

lactose

Answer 16

milk from mammals and products made from it

Question 17

starch

Answer 17

cereals, cereal products, starchy vege (yams, potato)

Question 18

dietary fibre (NSP)

Answer 18

wholegrain cereal, cereal products, fruits and vege

Question 19

pectin

Answer 19

some fruits and some root vegetables

Question 20

dextrin

Answer 20

formed when starchy food are baked or toasted (commercially used for thickening agents)

Question 21

basal metabolic rate (bmr)

Answer 21

• the energy needed by the body to power internal organs when at complete rest
• depends on age, gender and body size

Question 22

energy balance

Answer 22

1. energy out < energy in
2. energy out > energy in
3. energy out = energy in

Question 23

energy out < energy in

Answer 23

• positive energy balance
• obese
• increases risks of CHD and type 2 diabetes
• excess energy stored as fat

Question 24

energy out > energy in

Answer 24

• negative energy balance
• anemic
• leads to weight loss

Question 25

energy out = energy in

Answer 25

- balanced - healthy weight - enough nutrients to prevent diseases

Question 26

percentages of energy

Answer 26

50% = carbs 35% = fat 15 % = protein