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Food Preparation and Nutrition > GCSE 2018 > Flashcards

GCSE 2018 Flashcards

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1
Q

What is a macronutrient?

A

Protein, carbohydrates and fats, which are needed in large amounts and measured in grams

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2
Q

What are micronutrients?

A

Vitamins and minerals, which are needed by the body in very small amounts and are measured in mg

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3
Q

Why do we need Protein?

A

Growth
Repair
Maintenance of body cells
Production of enzymes and hormones

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4
Q

What are proteins made from?

A

Amino acids chains

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5
Q

What does animal proteins Have?

A

HBV
High biological value
Found in milk, cheese, eggs and meat

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6
Q

What is a vegetable Protein?

A

LBV
Low biological value
Found in seeds nuts beans lentils

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7
Q

What does HBV and LBV refer to?

A

Number of essential amino acids in foods

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8
Q

How much protein does a person between 15 and 50 need?

A

55g

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9
Q

How much protein does a child aged 4 to 6 need?

A

20g daily

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10
Q

What are the two types of carbohydrates and what do they do?

A

Starch gives slow release energy keeping us feeling fuller for longer
Sugar releases glucose very fast giving us a short burst of energy

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11
Q

What are the two types of sugars and some examples?

A

Monosaccharides - glucose absorbed directly into the bloodstream during digestion
Fruits veg corn
Dissaccharides - formed when two monosaccharides molecule are joined
Can sugar beet milk wheat

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12
Q

What is a Starch?

A

Polysaccharides - starch is a complex carbohydrate

Potatoes oats corn fruit veg

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13
Q

Why do we need fat?

A

Macronutrient which provides us with energy
Insulation and body warmth
Protecting vital organs
Acting as a carrier for the fat soluble vitamins: Vitamin A, D, E and K
Hormone production

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14
Q

What is a saturated fat?

A

Have all carbon atoms in each molecule joined with hydrogen atoms.
Linked with coronary heart disease as it’s bad cholestral
Butter, cream, cheese and meat fat

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15
Q

What is a monounsaturated fat?

A

One carbon atom in each molecule joined to one other carbon atom, forming a double bond. The double bond blocks any hydrogen molecule from joining two carbon atom
Reduces blood cholestral as it’s good fat
Avocados and olive oil

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16
Q

What is a polyunsaturated fat?

A

Several carbon atoms form double bonds thus reducing hydrogen atoms available in molecule.
Good source of omega 3
Sunflower, soya beans and oily fish

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17
Q

What are fatty acids?

A

Vital for good health and are found in eggs and meat

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18
Q

What is cholestral?

A

Fatty substance that is naturally occurring in the blood.

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19
Q

What is the Fat RNI for people?

A

70g for women

95g for men

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20
Q

What does a fat defiency mean a lack of?

A

Vitamins A, D, E and K which can lead to night blindness, dry, brittle nails and hair

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21
Q

Why is vitamin A needed?

A

healthy immune system

help us to see in dim light

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22
Q

Where is Vitamin A found?

A 
Liver
Dairy foods
egg yolk
yellow fruits
oily fish
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23
Q

What happens if you have not enough Vitamin A?

A

A deficiency is rare but can cause night blindness, stunted growth of children

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24
Q

What happens if you have too much Vitamin A?

A

Fractures in old age

pregnant women can have birth defects

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25
Q

Why is Vitamin D needed?

A

Formation of bones and teeth

controls calcium absorption

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26
Q

Where is Vitamin D found?

A

Oily fish
eggs
liver

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27
Q

What happens if you lack Vitamin D?

A

deficiency causes rickets in children or osteomalacia in adults
heart failure

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28
Q

What happens if you have too much vitamin D?

A

Kidney Damage

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29
Q

Why do you need Vitamin E?

A

Anti-oxidant to prevent body from getting diseased

Healthy skin and eyes

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30
Q

Where is Vitamin E found?

A

Soya
Olive oil
nuts
seeds

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31
Q

What happens if you lack Vitamin E

A

deficiency is unlikely

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32
Q

What happens if you have too much Vitamin E?

A

Affects blood coagulation

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33
Q

Why do we need Vitamin K?

A

Blood clotting
wound healing
good bone health

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34
Q

Where is Vitamin K found?

A

green leafy veg
liver and bacon
cereals

35
Q

What happens if we lack Vitamin K?

A

deficiency is unlikely

36
Q

What happens if we have too much Vitamin K?

A

Stored in the liver

37
Q

What are some fat soluble vitamins and where are they found?

A

Vitamin A, D, E and K

found in fats and food naturally containing fats and oils

38
Q

What are some water soluble vitamins?

A

B group Vitamins

Vitamin C

39
Q

Why do we need B group vitamins?

A

Releasing energy from food
Nervous system
Growth in children

40
Q

Where is the B group vitamins found?

A

Cereal
wholegrains
eggs
dairy foods

41
Q

What happens if we lack B group vitamins?

A

muscle wasting
dry, sore skin
some anaemias

42
Q

What happens if we have too much B group vitamins?

A

Unlikely because all flushes out in urine

43
Q

Why do we need Vitamin C?

A

Collagen formation
Wounds healing
Helps absorption of iron

44
Q

Where is Vitamin C found?

A

Citrus fruits
berries
tomatoes

45
Q

What happens if we don’t have enough vitamin C?

A

bleeding gums
wounds not healing
anaemia if not enough iron is absorbed

46
Q

What happens if we have too much Vitamin C?

A

Excess is flushed out in urine

47
Q

What are 3 minerals?

A

Calcium
Iron
Sodium

48
Q

Why is calcium needed?

A

Form, strengthen and maintain bones and teeth
blood clotting
muscles and nerves of the heart

49
Q

What happens if we lack calcium?

A

rickets in children

osteoporosis

50
Q

What happens if we have too much calcium?

A

A build u in the kidneys can be fatal

51
Q

Why is Iron needed?

A

make blood haemoglobin, which carries oxygen to cells

52
Q

Where is iron found?

A

red meat
liver
wholegrain cereals

53
Q

What happens if we dont have enough iron?

A

anaemia - tired and very pale eye margins

54
Q

What happens if we have too much iron?

A

constipation and nausea

55
Q

Why do we need sodium?

A

maintain water levels in all cells

controls nerves and muscles

56
Q

Where is sodium found?

A

salt
hidden in processed foods
bacon
burgers

57
Q

What happens if we lack sodium?

A

rare

58
Q

What happens if we have too much sodium?

A

High blood pressure

stroke

59
Q

Why is potassium needed?

A

healthy blood pressure
balance body fluids
prevent cramps

60
Q

Where is potassium found?

A 
fruit
vegetables
beans 
nuts
seeds
61
Q

Why is phosphorus needed?

A

works with calcium to form strong bones and teeth

62
Q

Where is phosphorus found?

A

red meat
dairy foods
bread

63
Q

Why is magnesium needed?

A

helps bone development and the nervous system

64
Q

Where is magnesium found?

A

meat
fish
dairy foods

65
Q

What vitamin works with iron and how?

A

Vitamin C

when you eat iron rich plants ass a vitamin C food to the dish to increase the iron absorption

66
Q

What vitamins works with calcium and how?

A

Vitamin D

if you don’t have vitamin C with calcium rich foods the calcium can not be absorbed

67
Q

What does a healthy balanced diet ensure?

A

iodine, zinc, fluoride, selenium trace elements are easily accessible

68
Q

What does water do?

A

regulates body temperature
transports nutrients in the blood
removes waste from cells
aid digestion

69
Q

What is coeliac disease?

A

body cannot absorb protein found in wheat

70
Q

What is anaemia?

A

body lacks iron, which is needed for red blood cell production

71
Q

What is type 2 diabetes?

A

Bodys become insulin resistant and cannot utilise the glucose produced by carbs

72
Q

What is some cooking methods?

A

conduction
convection
radiation

73
Q

What are the effects of oxygen on fruit and veg, meat, fish and fats and oils?

A

fruit and veg - cut surfaces can go brown due to oxidising of enzymes
meat - red surface becomes brown/ grey due to oxygen affecting the myoglobin
fish - oxygen works with fish enzymes making it spoil rapidly and smell very fishy
fats and oils - oxygen turns fats and oils rancid

74
Q

What is an emulsion?

A

where oil and water join together in suspension. To emulsify oil and water and emulsifier is needed such as adding egg yolk to the mixture

75
Q

Why are enzymes needed?

A

soften, falvour and ripen foods

76
Q

What is aeration?

A

the addition of air to food, will lighten the texture and help it rise because air particles expand on heating

77
Q

What will happen to strachy carbs when exposed to dry heat?

A

create dextrin

78
Q

What foods are available in summer?

A 
cherries
pease
gooseberries
strawberries
courgettes
79
Q

What foods are available in Spring?

A 
spinach
rhubarb
leeks
broccoli
radishes
80
Q

What foods are available in Autumn?

A

beetroot
ears
raspberries
kale

81
Q

What foods are available in winter?

A

swede
turnips
parsnips
spring greens

82
Q

What is primary market research?

A

research involves taste testing and sensory analysis of existing or newly developed products

83
Q

What is secondary market research?

A

Analysis of existing information

Food Preparation and Nutrition (6 decks)

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