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GCSE Flashcards (Multiple exam boards) > FT Food, Nutrition & Health Sept 2017 > Flashcards

FT Food, Nutrition & Health Sept 2017 Flashcards

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1
Q

What do HBV and LBV stand for? What are they?

A

HBV - High Biological Value - A HBV Protein is a protein
that contains all 10
essential amino acids
LBV - Low Biological Value - A LBV Protein is a protein
that is missing 1 or more
essential amino acids

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2
Q

What are the 2 types of fat?

A

Saturated and Unsaturated

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3
Q

What are the 2 types of vitamins?

A

Water soluble - B(all numbers) and C

Fat soluble - A, D, E and K

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4
Q

What does NSP stand for?

A

Non Starch Polysaccharide

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5
Q

What is the eat-well guide?

A

The eat-well guide is a tool used to define government recommendations on eating health and having a balanced diet

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6
Q

What are the 3 Macro nutrients?

A

Fat, Carbohydrate and Protein

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7
Q

What does fat provide to the body?

A

It provides energy, essential fatty acids & fat soluble vitamins

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8
Q

What are the 3 types of fatty acids?

A

Saturated, Monosaturated and Polysaturated

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9
Q

What are 2 examples of saturated fats?

A

Milk and Meat

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10
Q

What foods contain Monosaturated & Polysaturated fats?

A

Some examples are:

Advocado, nuts, lean meat and oily fish

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11
Q

What health issues are related to a high fat diet?

A

Raised blood cholesterol, Heart disease and Obesity

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12
Q

How many grams of saturated fat should the average man have? Woman?

A

Man: 30g
Woman: 20g

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13
Q

How can you reduce fat content when cooking?

A
  • Boil, grill or poach
  • Put the dressings for salads on the side
  • Use low fat products
  • Use lean meats
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14
Q

What is the recommended maximum amount of saturated fat in the diet?

A

11%

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15
Q

What are the 2 Micro nutrients?

A

Vitamins and Minerals

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16
Q

What are the vitamins?

A

A, C, D, E, K and B - 1,2,3,6,9,12

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17
Q

What are the 2 main minerals?

A

Iron and Calcium

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18
Q

How many portions of each food are you recommended to have every day?

A

Fruit and Veg - 5
Carbohydrates - 4 to 5
Protein - 2 to 3
Dairy - 2

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19
Q

What protein molecules made of?

A

Amino Acids

20
Q

How many amino acids are essential for children? Adults?

A

Children: 10
Adults: 8

21
Q

What does protein do to the body?

A

Protein provides energy, allows body growth & repairs the body when it is injured

22
Q

Why do children need more amino acids?

A

Because they are growing where as adults are not.

23
Q

What happens if there is a lack of protein in someones diet? Too much?

A

Lack:

  • Children do not grow properly
  • Hair loss
  • Poor Skin and nails
  • Infections
  • Poor digestion of food

Too much:

  • Excess protein is stored as fat
  • Weight gain: Obesity
  • Puts strain on the liver and kidneys
24
Q

What foods are of a HBV?

A

Some examples are:

Meat, poultry, fish, eggs, milk, cheese, yogurt, quark, soya beans & quinoa

25
Q

What foods are of a LBV?

A

Some examples are:
Beans, peas, lentils, cereals (rice, wheat, oats, barley, rye, millet, sorghum) and cereal products (bread, pasta etc), nuts, seeds, gelatine

26
Q

How does vitamin C assist in iron absorbstion?

A

Vitamin C changes iron into a form that can be easily absorbed by the body.

27
Q

How does vitamin D assist calcium and phosphorus?

A

Vitamin D assist the absorbstion of the calcium. The calcium then joins with the phosphorus to create calcium phosphate which strengthens the enamel of teeth.

28
Q

What is coagulation?

A

The process of denatured protein molecules unfolding to join up with ones to form bigger groups.

29
Q

What is gluten? How is it formed?

A
  • Gluten is an important protein for producing the right
    texture in baked goods. It makes dough stretchy and
    elastic allowing the dough to shape and rise. When
    gluten is formed, it traps gas bubbles in between
    which expands when baked causing it to rise.
  • Gluten is formed when 2 proteins found in flour called
    glutenin and gliadin join together when water is
    added.
30
Q

How are foams formed?

A

The proteins found in egg whites can stretch and hold large volumes of air. Due to the whisking motion denaturing the proteins, air then gets trapped in a gas-in-liquid foam. The denatured proteins then coagulate around the trapped air.

31
Q

What is dextrinisation?

A

The process in which dry heat causes starch in carbohydrates to change colour, texture and flavour.

32
Q

What is gelatinisation?

A

When starch granules are heated in cold water, the process of gelatinisation occurs. As the starch heats up it absorbs water and when 60 degrees is reached become swollen. At 80 degrees the starch granules begin to burst releasing denatured protein molecules which then surround and trap air and water. At 100 degrees the sauce then completely thickens (it has gelatinised). However, when it starts to cool it becomes a solid gel. (Starch granules must be stirred throughout this process to prevent the starch sticking together causing lumps).

33
Q

What is caramelisation?

A

When sugar molecules (usually sucrose) are heated, it melts into a syrup. This syrup then starts to boil which releases water molecules that then evaporate. The syrup then becomes thicker and turns a golden brown colour (caramel). This process is called caramelisation.

34
Q

What is shortening?

A

Shortening is the process of which gluten molecules are shortened. Fats such as butter are rubbed-in to flour which coats the gluten molecules in a waterproof layer. When water is added to the flour to make a dough, due to the waterproof coating, only a small amount of gluten molecules will join to make bigger strands.

35
Q

What is emulsification?

A

Emulsification is the process of which water and oil are mixed with the addition of an emulsifier such as lecithin found in egg yolks. When mixed, the emulsifier molecules arrange themselves to prevent the oil and water from separating. This forms 2 emulsions: oil-in-water or water-in-oil emulsions.

36
Q

What happens to bacteria in food?

A

Frozen - Become inactive.
Defrosted - Become active.
In fridge - Active but growth is slowed.
Left out - Active.
Cooked - If above 65 degrees C become inactive. If
above 75 degrees C are killed.

37
Q

Between what temperatures is the bacteria danger zone?

A

4 degrees C to 65 degrees C

38
Q

What do each vitamin do?

A

A - Healthy skin, helps see in dim light, aids growth of
children, it is an antioxidant so helps prevent heart
disease and cancers.
B1 - Allows energy to be released from carbohydrates.
B2 - Allows energy to be released from carbohydrates,
proteins and fats.
B3 - Allows energy to be released from carbohydrates,
proteins and fats.
B9 - Makes healthy red blood cells. Helps prevent
spinal cord defects in unborn babies..
B12 - Makes healthy red blood cells. Makes healthy
nerve cells.
C - Helps absorb iron. Maintains connective tissue to
bind cells together. It is an antioxidant so helps
prevent heart disease and cancers.
D - Helps the body absorb calcium. Helps calcium be
laid down in bones and teeth.
E - Antioxidant so helps prevent heart disease and
cancers.
K - Helps blood clot after injury.

39
Q

What is pasteurisation?

A

When milk is heated to 72 degrees C for 15 secs to kill bacteria.

40
Q

What does UHT stand for? What does it mean?

A

UHT stands for Ultra-Heat Treatment and is when liquids mainly milk are heated to 135 degrees C for 1 second to kill bacteria. This makes it last for longer however it gives the milk a worse taste.

41
Q

What are some food restrictions of different religions?

A

Buddhism - No meat
Christianity - No restrictions
Hinduism - No beef
Islam - Halal food
Judaism - No pork
Rastafarianism - No pork, no alcohol, no fish longer30cm
Sikhism - No alcohol, coffee or tea, most are vegetarian.

42
Q

What is enzymic browning?

A

When enzymes in food react with oxygen. Most commonly or fruits such as apples and pears.

43
Q

What are some common ethical and moral beliefs of food?

A
  • Vegetarianism and veganism are maybe due to animal rights or global warming.
  • Fairtrade
  • Free range
44
Q

What are the most common allergies and intolerances?

A

Allergy:

  • Nut
  • Eggs
  • Shellfish

Intolerance:

  • Lactose (dairy)
  • Gluten
  • Caffeine
45
Q

What are the different types of preservation with low temperatures?

A

Cooling - Cooled to 3/5 degrees C resulting in bacteria becoming less active. (Putting in the fridge).

Chilling - Cooled to 3/5 degrees C but faster than cooling.

Cook-Chill - Products are cooked then chilled because they are high risk for example chicken.

Freezing - Cooled to -18/-20 degrees C so that bacteria is completely inactive but not dead.

Blast Freezing - Commercial freezing which results in higher quality foods as ice crystals are smaller. It is frozen with liquid nitrogen.

MAP - Modified Atmospheric Packaging is when products are packaged in nitrogen not oxygen.

46
Q

What are the different types of preservation with high temperatures?

A

Pasteurisation - Preserved at 72 degrees C by reducing the number of bacteria giving it a fresh flavour.

Sterilisation - Heated to 110 degrees C for longer than UHT

UHT - Heated to 135 degrees C for 1 sec. Gives a worse flavour than pasteurised.

Canning - No air that can affect the food. Normally lower quality.

Irradiation - Process of preserving food by passing radiation over it. Low dose radiation is used to kill molds and bacteria. However consumers don’t want to eat it.

GCSE Flashcards (Multiple exam boards) (48 decks)

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