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Nutrition > Food Trends, Prcossing And Water Supply > Flashcards

Food Trends, Prcossing And Water Supply Flashcards

1
Q

What is the difference between fresh and processed foods?

A

Processed foods are fresh (whole) foods that have undergone a physical change.

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2
Q

List the different types of processing (4)

A
  • Dehydration
  • Drying
  • Cutting
  • Canning
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3
Q

Describe the reasons of processing foods (3)

A
  • Slowing the ageing process
  • Locking in nutrients
  • Easier transportation and storage
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4
Q

What are additives? What role do they play in food? (2)

A
  • Natural or synthetic chemicals that enhance a characteristic of a food.
  • Enhance/change the colour, taste or nutritional value.
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5
Q

What is the difference between an additive and a preservative?

A

While additives change a food’s qualities, preservatives enhance their shelf life.

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6
Q

Give an example of a preservative (3)

A
  • Sodium (salt)
  • Nitrate
  • Sulphites
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7
Q

List the methods of preservation (5)

A
  • Drying
  • Refrigerating
  • Freezing
  • Canning
  • Pasteurisation
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8
Q

What are the benefits of preservation? (3)

A
  • Increases shelf life
  • Decreases loss of nutritional value
  • Adds essential vitamins
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9
Q

What are the negatives of preservatives? (3)

A
  • Breathing Problems
  • Weakened heart tissue
  • Fatty acids causing obesity
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10
Q

What is pasteurisation?

A

The partial sterilisation of a product by heating it up for a time to kill off harmful bacteria.

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11
Q

What is the difference between pasteurisation and ultra-high pasteurisation?

A
  • Ultra high pasteurisation occurs at 138°C for 2 seconds while normal pasteurisation occurs at 63°C for 30 minutes.
  • The more heat used to sterilise a product, the more bacteria that gets killed.
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12
Q

What does Wa stand for?

A

Water activity

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13
Q

How does water activity impact food contamination?

A

High water activity in a food promotes microorganism growth and contamination.

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14
Q

Describe listeria (leads to? Symptoms? How?) (3)

A
  • Listeriosis
  • Fever, Muscle aches, Balance loss
  • Dirt and dust contaminating ground fruits and vegetables
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15
Q

What is allergenic contamination? Provide an example (2)

A
  • When a food that causes an allergic reaction comes in contact with another ‘safe’ food.
  • Gluten free bread is cut with the same knife that was used to cut normal bread.
  • Pasta is stored in a container that previously contained peanuts without washing it first.
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16
Q

What is mercury contamination?

A

A chemical contamination that occurs from consuming too much seafood with high mercury levels.

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17
Q

Explain the process of biomagnification

A
  • The build up of a chemical within predators that occurs across an entire food chain.
  • As organisms higher up the food chain consume smaller/lower ones the mercury concentrations grow larger/increase/magnify.
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18
Q

What is micro plastic contamination?

A

Microscopic pieces of plastic that enter the ocean by being broken down by the sun and a are consumed by sea life which humans then consume.

19
Q

What are the requirements for bacteria growth? (3)

A
  • Temperature - dangerous between 5 & 60°C
  • Ph - dangerous between 6.6 and 7.5
  • Moisture - dangerous over 60%
20
Q

List the different types of contamination (5)

A
  • Listeria
  • Salmonella
  • Allergenic
  • Mercury
  • Micro-plastic
21
Q

What is food labelling?

A

A generally required component of a foods packaging that contains nutritional information, allergen statements, ingredients, use by dates, additives and storage directions.

22
Q

Why do we package food? (5)

A
  • Contamination prevention
  • Protects from physical and chemical damage (moisture, light)
  • Extends shelf life
  • Easy transportation
  • Surfaces for labelling
23
Q

Describe the different packaging methods (5)

A
  • Glass - durable, withstands heat, easy sterilisation
  • Paper & cardboard - cheap, easy production, light protection
  • Aluminium cans - Durable, recyclable, light protection
  • Cellophane - non reactive, reduces moisture, colourful
  • Plastic - waterproof, chemical resistant, cheap
24
Q

Why do we need to think about future food issues? (2)

A
  • The growing population is heating harder for farmers to sustain effectively.
  • Population growth is causing needs for deforestation and land clearing to grow more crops.
25
Q

What are GMO’s? (2)

A
  • Genetically Modified Organisms

- An organism that has had its DNA altered or modified.

26
Q

What are the benefits of GMO’s?

A
  • More precise than selective breeding
27
Q

What is organic farming?

A

A type of farming that is environmentally friendly

Has minimal effects on the environment

28
Q

What are the pros of organic farming? (3)

A
  • Reduces the need for harmful pesticides that can harm birds and other animals.
  • The use of organic fertiliser improves the soil health.
  • No antibiotics are used for farm animals which creates antibiotic resistant pests.
29
Q

What are the cons of organic farming? (3)

A
  • Organic fertiliser has less nutrients
  • Time consuming
  • Labour intensive
30
Q

What are the causes of famine? (4)

A
  • Bad soil quality
  • Water insecurity/shortage
  • Natural disasters
  • Underdeveloped economy
31
Q

What is the difference between famine and hunger?

A

Hunger is an uncomfortable feeling in the body that occurs when craving food and can lead to starvation and malnutrition. Famine is the shortage of food that affects large amounts of people.

32
Q

Why is water important to humans? (2)

A
  • Water makes up 60% of the human body

- Water is an essential nutrient

33
Q

How do we lose water? (2)

A
  • Sweat

- Urine

34
Q

Why do we need to replace lost water?

A

Dehydration

35
Q

How is water security related to food security?

A
  • Without enough water, farmers would be unable to irrigate their crops therefore losing the plantation’s yield and causing food shortages/insecurity.
36
Q

Describe ways to be more water efficient (2)

A
  • Using drippers instead of misters for irrigation reduces evaporation by placing the water directly onto the soil.
  • Desalination plants remove salt from sea water
37
Q

What is a water-borne disease?

What, how

A

Illnesses that are caused by ingesting pathogenic microorganisms found in untreated water.

38
Q

List some water-borne diseases (3)

A
  • Typhoid
  • Cholera
  • Hepatitis
39
Q

What are fad diets?

A

Gimmicks used by companies to make health or weight loss benefit claims without scientific evidence.

40
Q

What is the difference between cold pressed juice and normal juice?

A

The extraction process for normal juice exposes is to heat and oxygen, destroying some of the nutrients like Vitamin C, while the extraction process of cold pressed juice does not.

41
Q

What is kombucha and what does the fad diet claim? (2)

A
  • Kombucha is fermented sugar, tea, yeast and good bacteria.
  • The fad diet claims it is good for gut health due to the probiotics (has excess sugar so not necessarily)
42
Q

What are cosmetic standards for food? How much is wasted? (2)

A
  • Cosmetic standards are physical standards fruits and vegetables must meet (size)
  • 20-40% of fruit and veg is wasted for not meeting the cosmetic standards.
43
Q

How can materials be recycled and reused?

A
  • Recycling paper, cardboard and glass into new packaging forms.
  • Composting organic waste for rich compost/fertilisers.

Nutrition (2 decks)

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