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Grade 12 Foods > Grade 12 Food and Nutrition > Flashcards

Grade 12 Food and Nutrition Flashcards

1
Q

Pathogens

A

A pathogen is defined as an organism causing disease to its host, with the severity of the disease symptoms referred to as virulence.

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2
Q

FBI high-risk individuals

A

Pregnant women
Babies
Elderly’s
Those who have a weak immune

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3
Q

Preventing FBIs (the 4 ways to prevent and examples of each!)

A

Clean- Clean workspace, tie hair back and avoid touching, wash dis clothes daily
Separate- Store separately in fridge & Never use the same utensils, cutting board, etc. after using on raw meat
Cook- Use only clean, fresh, unbroken eggs & Do not partially cook foods and then set aside or refrigerate to complete the cooking later
Chill- Thaw food in the refrigerator, not on the countertop & do not allow food to set out for more than 2 hours

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4
Q

Danger Zone

A

between 4°C(40°F) to 60°C(140°F).

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5
Q

FBI outbreaks → how they are tracked?

A

Outbreaks are tracked by using the genetic fingerprints of bacteria

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6
Q

Knife Skills

A

Cross job
Tap Chopping
Rock Chopping

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7
Q

3 types of knives

A

Paring knife
Carving serrated knife
8-10 inch chef’s knife

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8
Q

Safety Tips

A

1.Stable surface is necessary, cutting board
2.Never leave a knife in soapy dish water, leave it where it is visible
3.Do not pass off a knife from hand to hand, lay it down on a flat surface to allow the other person to grab form the handle
4.When walking with a knife, hold it down with the sharp end facing behind, against your side
5.Keep knives out of loose drawers, they need to be stored in a wood block or a visible tray, away from where someone can reach in and accidently cut themselves
6.When cutting, keep your finger tips directly down in a claw shape to avoid cutting the tips of your fingers

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9
Q

How to Hold a Knife

A

Use claw grip
Cut tip to butt

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10
Q

Chefs Tool Kit

A

Units of WEIGHT: Weight is measured in grams, ounces, and pounds
Units of VOLUME: Volume is measured in fluid ounces,
teaspoons, tablespoons, cups, pints, quarts, and gallons.
Dry:
Sive if required
Scoop
Level
Wet:
-Pour in, fill to desired line
-Use a measuring cup for just liquid

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11
Q

Nutrient Dense

A

Food that are low in calories and high in quality nutrients example, spinach and kale

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12
Q

Empty Calorie

A

Foods that are high in calories and low in nutrients example, potato chips

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13
Q

Carbohydrates

A

Primary source of energy. Three types are simple carbs, complex and fiber.

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14
Q

Complex vs. simple carbs

A

Simple give you the crash and burn effect, easy to digest but fast raise in blood sugar. Complex is lower to digest and longer energy

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15
Q

Unrefined vs. refined carbs

A

Refined are carbs that have been altered, processed foods. They only contain starch and protein. Unrefined are the original state of the carb, containing all nutrients.

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16
Q

Carb deficiency

A

The body will begin to break down fats for energy instead. Ketosis is a condition resulting from the body using fats as its main source of energy .
- Signs of ketosis include weakness,dehydration , nausea

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17
Q

Fibre

A

Fiber allows for healthy digestion and removes waste products. Two types: Soluble and insoluble. Soluble does not dissolve and regulates blood sugar. Insoluble does not dissolve and helps with digestion.

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18
Q

Proteins

A

essential amino acids-Essential amino acids are acids you cannot create, from food. There is 9
complementary proteins (and formulas)

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19
Q

Complete

A

When 2 or more incomplete proteins foods are eaten together, they create a complete protein Animal sources include: fish, poultry,red meat, eggs and dairy products
Vegetarian sources include: quinoa,buckwheat,soybeans,tofu and avocados

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20
Q

Formulas for Proteins

A

Grains + legumes = complementary
nuts/seeds + legumes = complementary

21
Q

Incomplete Protein

A

An incomplete protein is one that does not contain all nine essential amino acids
These include the majority of plant-based sources:
Grains (except wheat and quinoa)
Beans and Legumes (except soy)
Fruits and vegetables (except avocado)

22
Q

Saturated Fat

A

Saturated fats come from MEATS , DAIRY PRODUCTS,
EGG YOLKS ,FISH , COCONUT OIL
You want to be cautious eating too much saturated fats as they can trigger INFLAMMATION, leading to migraines and ACHY JOINTS
They are also linked to heart disease because they stimulate the liver to make “BAD” cholesterol, which hardens into heart-clogging plaque

23
Q

Unsaturated Fats

A

Comes from plants and seeds
They are less STABLE than saturated fats so they go bad quicker (ex. Avocado)
Very healthy! They LOWER the “bad” cholesterol (LDL) and RAISE the “good” cholesterol
Three types:
MONOUNSATURATED
POLYUNSATURATED
OMEGAS
Contain ESSENTIAL FATTY ACID (EFA’s)

24
Q

Trans Fat

A

Most HARMFUL fats
They ESCALATE “bad” cholesterol and ERODE “good” cholesterol
Trans fats are created when oil is heated and combined with hydrogen
Trans fats are useful to the food industry because they have a long shelf life, good consistency, and taste good (frozen pizza, microwave popcorn)

25
Q

How to Read Food Labels

A

Check the serving size
Calories
Nutrient content
Ingredient list
Daily value
Health claims
Allergens
Understand terms compare similar products
Be mindful of added sugars

26
Q

What’s on Food Labels

A

Fat
Saturated fat
Trans fat
Cholesterol
Sodium
Carbohydrate
Fiber
Sugars
Protein
Calcium
Iron
Potassium

27
Q

Expiration vs best-before

A

When the food is expired
When the food has gone past the best dates to consume it

28
Q

Nutrient content claims vs. health claims

A

Nutrient; describe the amount of nutrient in a food
Health; helps you choose food that you may want to include as a part of a healthy diet

29
Q

Macronutrient DRI’s (how much do I need?)

A

Dietary Reference Intakes (DRIs) are a set of recommendations established by health authorities to guide the intake of essential nutrients for healthy individuals. These recommendations include reference values for macronutrients, which are nutrients that are required by the body in relatively large amounts. The three main macronutrients are carbohydrates, proteins, and fats.

30
Q

Calories in food (how many grams in each macro?)

A

The caloric content of macronutrients—carbohydrates, proteins, and fats—can be calculated based on the number of calories per gram for each.
Calories per Gram carbs: 4 calories
Calories per Gram proteins: 4 calories
Calories per Gram fats: 9 calories

31
Q

Function of these micronutrients

A

Vitamins help us regulate the body processes (digest, absorb, and metabolize our food)
Minerals can not be produced from within the body (helps regulate the body and processes while keeping our bones and teeth strong)

32
Q

Fat-soluble vs. water-soluble vitamins

A

water soluble vitamins dissolve in water making it easy for the vitamins to be passed into the bloodstream.
Fat soluble absorbs fats in the diet and stored in the body fatty tissue meaning it is not necessary to consume these daily

33
Q

Nutrient retention strategies

A

Buying
Storing
Cooking

34
Q

How much should people drink (and factors)? How much is your body made up of?

A

We should be drinking half our body weight
60% of water

35
Q

How the plate is divided

A

One half of fruits and vegetables
One quarter of proteins
One quarter of whole grains

36
Q

Government’s considerations when updating a food guide

A

Eat a variety of healthy foods each day
Have plenty of fruits and vegetables
Eat protein foods
Wake water your drink of choice
Choose whole grain foods

37
Q

Vegan vs. pescetarian

A

Pescetarians can eat eggs and fish unlike vegans

38
Q

Glycemic index

A

A scale that ranks foods rich in carbohydrates by how much they increase blood glucose levels

39
Q

Negative vs. positive energy balance

A

Negative;Eating fewer calories than your body burns prompts it to use stored energy, leading to weight loss.
Positive; If you take in more calories than you burn, having a positive energy balance, adjusting either your activity level (e.g., exercising) or calorie intake can restore balance.

40
Q

3 ways that your body uses energy

A

Basal metabolic rate
The energy used by physical activities
The energy used by the thermic effect of food

41
Q

Digestion → know which parts of the body are in each phase

A

Mouth
Esophagus
Stomach
Small intestine
Large intestine

42
Q

Nutritional status

A

a measure of health that takes into consideration diet, nutrient intake, and level of physical activity

43
Q

Factors contributing to nutrition-related disease

A

Poor dietary choices
Lack of physical activity
Genetics
Environmental factors
Lack of education
Stress
Medical conditions

44
Q

Blue zones and centenarians

A

A blue zone is a place with a higher concentration of centenarians than other areas
A centenarian is someone 100 years or older

45
Q

Lifestages when nutritional needs shifts

A

Pregnancy
Infants
Childhood
Adolescents
Older adults

46
Q

Food trend vs. food fad

A

Trend: a fashionable new food, edible product, or principle of how to prepare or choose food that is generally long- lasting
Fad: a short - lived trend that spreads quickly but soon fades in popularity

47
Q

Some current food trends

A

Ramen
Mason jars
Charcuterie boards

48
Q

Why do food trends happen

A

Demographics
Economy
Lifestyle

49
Q

Functional foods

A

Functional foods are defined broadly as foods that provide more than simple nutrition; they supply additional physiological benefits to the consumer.

Grade 12 Foods (2 decks)

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