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Food Tech > Food Tech Exam > Flashcards

Food Tech Exam Flashcards

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

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

Short term benefits of a healthy gut microbiome

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

Long term benefits of a healthy gut microbiome

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

How to have a healthy gut microbiome

A

Have a large range of dietary fibres

25
Q

The 4 dietary fibers

A
  • Resistant starch
  • Soluble fibre
  • Insoluble fibre
  • Ready fermentable fibre
26
Q

What does resistant starch do?

A

Resistant starch - feeds the good bacteria in the microbiome

27
Q

What does Soluble fibre do?

A

Soluble fibre - lowers blood cholesterol and glucose levels

28
Q

What does Insoluble fibre do?

A

Insoluble fibre - speeds the passage of foods through the stomach and intestines, adds bulk

29
Q

What does Ready fermentable fibre do?

A

Ready fermentable fibre - stimulates the growth and activity of beneficial gut bacteria

30
Q

Serves in the AGHE

A

Grains - 6
Vegetables - 5
Protein/Lean meat - 2.5
Dairy - 3
Fruit - 2

31
Q

4 key messages of the AGHE

A
  • 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
Q

What is an allergy

A
  • 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
Q

Common allergies

A

○ Wheat
○ Nuts
○ Shellfish
○ Hen’s Eggs
○ Fish
○ Soya

34
Q

Symptoms of allergies

A

○ Tingling or itching mouth
○ Raised red rash
○ Swelling face, mouth, throat
○ Difficulty swallowing
○ Shortness of breath

35
Q

What is an intolerance

A
  • Adverse reaction to food, not the immune system
  • Inability to properly metabolize or absorb a substance
  • Not life threatening
36
Q

Common Intolerances

A

○ Lactose
○ Gluten
○ Caffeine
○ Fructose

37
Q

Symptoms of Intolerances

A

○ Stomach pain/bloating
○ Gas/diarrhoea
○ IBS
○ Rashes/Hives
○ Headaches

38
Q

5 steps to assessing dietary information

A
  1. Source
  2. Purpose
  3. Context
  4. Presentation of evidence
  5. Language use
39
Q

Describe the Source step

A
  • Who wrote this?
  • Do they have a qualification?
  • Who published this? Are they credible?
40
Q

Describe the Purpose step

A
  • What is this trying to tell me?
  • What’s the message?
41
Q

Describe the Context step

A
  • What’s the reason?
  • When was this published? Is it old?
42
Q

Describe the Presentation of Evidence step

A
  • Scientific evidence?
  • Objectivity?
  • Is this information recent?
  • How can I tell it’s reliable?
43
Q

Describe the Language Use step

A
  • Biased language?
  • Is it technical/professional?
  • Is it trying to persuade or inform?
44
Q

Benefits of seasonal eating

A
  • Cheaper
  • Fresher and tastier
  • Healthier - less nutrient loss from storage process
  • Grown more locally, reducing food miles
  • Pleasure of anticipation
45
Q

Causes of food waste in a family

A
  • Bad planning
  • Bad storage
  • Leftovers not eaten
  • Not careful about amount of plastic wrapping
46
Q

Causes of food waste in farming

A
  • Foods that aren’t ‘perfect’ get thrown out
  • Very high standards of visual of produce - 25% of foods are thrown out
47
Q

Implications of food waste

A
  • 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
Q

Solutions of food waste in a family

A
  • 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
Q

Solutions of food waste in farming

A
  • 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
Q

Environmental benefits of plant based diets

A
  • 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
Q

Environmental benefits of reducing meat consumption

A
  • 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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