fruit, vegetables, pulses and nuts

Question 1

discuss the nutritional significance of vegetables in the diet - protein

Answer 1

-contain a small amount of LBV protein (1-3%)
-pulses have the highest LBV content (2-44%)

Question 2

discuss the nutritional significance of vegetables in the diet - fats

Answer 2

-lack fat, due to their high water content (0%)
-olives and soya beans are exceptions as they are a source of polyunsaturated fat

Question 3

discuss the nutritional significance of vegetables in the diet - carbohydrates

Answer 3

-contain starch, dietary fibre and sugar in varying amounts
-dietary fibre is mainly present in the skins of vegetables, e.g. potatoes
-pulses are also an excellent source of dietary fibre

Question 4

discuss the nutritional significance of vegetables in the diet - vitamins

Answer 4

-vitamin c is present in all vegetables, especially leafy green vegetables, tubers, pulses and fruit vegetables
-leafy green vegetables and orange-red couloured vegetables,e.g. carrots and peppers, are an excellent source of vitamin A

Question 5

discuss the nutritional significance of vegetables in the diet - minerals

Answer 5

-contain a small amount of calcium, especially leafy green vegetables, root vegetables and pulses
-leafy green vegetables and pulses are a good source of non haem iron

Question 6

give an account of a method of home preservation suitable for vegetables - name

Answer 6

freezing

Question 7

give an account of a method of home preservation suitable for vegetables - underlying principle - 1

Answer 7

blanching before freezing inactivates enzymes

Question 8

give an account of a method of home preservation suitable for vegetables - underlying principle - 2

Answer 8

removal of air and warmth prevents both enzymes activity and microbial growth

Question 9

give an account of a method of home preservation suitable for vegetables - underlying principle - 3

Answer 9

small ice crystals are formed so liquid is unavailable to bacteria

Question 10

give an account of a method of home preservation suitable for vegetables - suitable packaging

Answer 10

strong and polythene freezer bags

Question 11

explain the effect of each of the following in relation to the processing of vegetables and fruit - canning

Answer 11

change in colour, texture and flavour, microorganisms and enzymes destryoed

Question 12

explain the effect of each of the following in relation to the processing of vegetables and fruit - dehydration

Answer 12

change in colour, texture and flavour
prevents growth of microorganisms and enzymes

Question 13

suggest strategies for increasing a persons daily consumption of vegetables - 1

Answer 13

eat vegetables;e based soups regularly, e.g. vegetable soup, tomato soup

Question 14

suggest strategies for increasing a persons daily consumption of vegetables - 2

Answer 14

substitute vegetables for carbohydrate foods, e.g. cauliflower rice

Question 15

suggest strategies for increasing a persons daily consumption of vegetables - 3

Answer 15

introduce vegetarian main courses for all the family

Question 16

suggest strategies for increasing a persons daily consumption of vegetables - 4

Answer 16

add greens to smoothies, e.g. spinach

Question 17

compile a set of guidelines for cooking vegetables in order to maintain their nutritional value - 1

Answer 17

eat fruit and vegetables raw where possible to avoid vitamins and minerals being destroyed

Question 18

compile a set of guidelines for cooking vegetables in order to maintain their nutritional value - 2

Answer 18

avoid overcooking vegetables, ideally serve al dente

Question 19

compile a set of guidelines for cooking vegetables in order to maintain their nutritional value - 3

Answer 19

avoid copper or brass saucepans as hey react with vitamin C in fruit and vegetables, destroying it

Question 20

compile a set of guidelines for cooking vegetables in order to maintain their nutritional value - 4

Answer 20

cook fruit and vegetables quickly in the least amount of water possible, as water soluble vitamins are lost at high temperatures