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Food Tech Exam Flashcards

(51 cards)

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1
Q

What are the Macronutrients

A

Protein, Carbohydrates, Lipids

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2
Q

What are the Nutrients

A

Protein, Carbohydrates, Lipids, Vitamins (from live things), Minerals (from the earth), Water

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3
Q

What are proteins needed for?

A
  • Skin, muscle, bones need it for growth
  • Complete proteins have all the amino acids needed by the body to function
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4
Q

Are plant sources of protein complete?

A
  • Plant proteins can’t be complete sources of protein, meaning some amino acids are missing
  • You have to have multiple sources of plant proteins in order to get every amino acid
  • Plants don’t have B12, which only comes from animal products - vegans have to take a supplement
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5
Q

What are Carbohydrates

A

Major energy source - both physical activity and involuntary functions like heartbeat, breathing, digestion, etc.
Grains and grain products, vegetables, fruits, legumes, dairy products, sugars

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6
Q

How much caloric intake should carbs take up?

A

Should supply 40-60% of someone’s caloric intake

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7
Q

What do lipids do?

A
  • Necessary for normal body functions
  • Absorption of vitamins, supports cell membrane health, helps maintain the immune system
  • Choose healthy unsaturated fats
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8
Q

Name every part of the digestive tract

A

mouth
salivary glands
esophagus
stomach
liver
gall bladder
pancreas
small intestine
large intestine
rectum
anus

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9
Q

The liver is

A

Large, next to stomach

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10
Q

The gall bladder is

A

Small, inside the liver

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11
Q

The pancrease is

A

leaf shaped, below the stomach

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12
Q

Mechanical processes of the mouth

A

Chewing
Breaking down foods

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13
Q

Chemical processes of the mouth/salivary glands

A

Chemically breaks down food
Creates a bolus which travels down the digestive system

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14
Q

Esophagus

A

Contracts on itself to move food to the stomach

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15
Q

Mechanical processes of the stomach

A

Pushes around the bolus, making it smaller and smaller

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16
Q

Chemical processes of the stomach

A

Takes the small bolus and turns it into chyme slurry

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17
Q

Liver/Pancreas/Gallbladder

A

Breaks down food, produces digestive juices

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18
Q

Small intestine processes

A
  • Dissolves the fats in the chyme (in the Duodenum)
  • Absorbs most of the nutrients from the food via the villi (in the Ileum)
  • Empties rest of the chyme into the large intestine
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19
Q

Large intestine processes

A
  • First part of wastage process - insoluble fibre, water, dead cells end up here
  • Stool is formed here - soft mass of byproducts from digestive process
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20
Q

Rectum processes

A
  • Temporary holding place for stool - nerves tell brain when getting stretched
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21
Q

Anus processes

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A
  • Stool is expelled from the body, and the digestive process has finished
22
Q

Short term benefits of a healthy gut microbiome

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A
  • Less risk of mood related disorders (depression, anxiety, etc.)
  • Better immunity
  • More energy
23
Q

Long term benefits of a healthy gut microbiome

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A
  • Reduced risk of diseases such as diabetes and some cancers
24
Q

How to have a healthy gut microbiome

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A

Have a large range of dietary fibres

25
The 4 dietary fibers
- Resistant starch - Soluble fibre - Insoluble fibre - Ready fermentable fibre
26
What does resistant starch do?
Resistant starch - feeds the good bacteria in the microbiome
27
What does Soluble fibre do?
Soluble fibre - lowers blood cholesterol and glucose levels
28
What does Insoluble fibre do?
Insoluble fibre - speeds the passage of foods through the stomach and intestines, adds bulk
29
What does Ready fermentable fibre do?
Ready fermentable fibre - stimulates the growth and activity of beneficial gut bacteria
30
Serves in the AGHE
Grains - 6 Vegetables - 5 Protein/Lean meat - 2.5 Dairy - 3 Fruit - 2
31
4 key messages of the AGHE
- Drink water as your main drink - Choose a balanced diet with all the 5 major food groups - Eat sugars, discretionary foods and saturated fats in moderation - Have about a third of your diet as vegetables
32
What is an allergy
- Immune system attacking something that isn't a threat - Chemical reaction to a particular food or drink - Ranges from mild to moderate food allergy, to life threatening anaphylaxis
33
Common allergies
○ Wheat ○ Nuts ○ Shellfish ○ Hen's Eggs ○ Fish ○ Soya
34
Symptoms of allergies
○ Tingling or itching mouth ○ Raised red rash ○ Swelling face, mouth, throat ○ Difficulty swallowing ○ Shortness of breath
35
What is an intolerance
- Adverse reaction to food, not the immune system - Inability to properly metabolize or absorb a substance - Not life threatening
36
Common Intolerances
○ Lactose ○ Gluten ○ Caffeine ○ Fructose
37
Symptoms of Intolerances
○ Stomach pain/bloating ○ Gas/diarrhoea ○ IBS ○ Rashes/Hives ○ Headaches
38
5 steps to assessing dietary information
1. Source 2. Purpose 3. Context 4. Presentation of evidence 5. Language use
39
Describe the Source step
- Who wrote this? - Do they have a qualification? - Who published this? Are they credible?
40
Describe the Purpose step
- What is this trying to tell me? - What's the message?
41
Describe the Context step
- What's the reason? - When was this published? Is it old?
42
Describe the Presentation of Evidence step
- Scientific evidence? - Objectivity? - Is this information recent? - How can I tell it's reliable?
43
Describe the Language Use step
- Biased language? - Is it technical/professional? - Is it trying to persuade or inform?
44
Benefits of seasonal eating
- Cheaper - Fresher and tastier - Healthier - less nutrient loss from storage process - Grown more locally, reducing food miles - Pleasure of anticipation
45
Causes of food waste in a family
- Bad planning - Bad storage - Leftovers not eaten - Not careful about amount of plastic wrapping
46
Causes of food waste in farming
- Foods that aren't 'perfect' get thrown out - Very high standards of visual of produce - 25% of foods are thrown out
47
Implications of food waste
- Greenhouse gases (methane) produced in landfills because of the lack of oxygen available for organics to break down - Perfectly edible food is being thrown out and wasted - Waste of time, money and food - Some countries have an overabundance of food, while others are struggling
48
Solutions of food waste in a family
- Create a weekly menu, and buy groceries based off that list - saves food and money - Make sure to store all foods correctly - Eat your leftovers - Choose produce and products with less unnecessary plastic wrapping when possible
49
Solutions of food waste in farming
- Sell uglier food at a discounted price - saves money and food - Supermarkets should lower cosmetic standards - Create tax benefits for farmers to donate usable produce to food banks
50
Environmental benefits of plant based diets
- Livestock farming has a terrible carbon footprint which create clouds of CO2 and Methane - Lots of water is used in meat production - Plant production takes up less space than livestock
51
Environmental benefits of reducing meat consumption
- Less CO2 and Methane is produced due to less demand - Reduce pressure on forests and land used to grow animals and animal feed

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