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HE > HE gcse > Flashcards

HE gcse Flashcards

1
Q

what is food provenance

A

where the origin of are food comes from.

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2
Q

3 types grown,reared, caught

A

grown (wheat,barley,oats)
caught (shell fish,tuna,salmon)
reared(beef,lamb,dairy products

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3
Q

3 types of fish

A

oily fish
white fish
shell fish

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4
Q

examples of shell fish

A

crab ,lobster, prawns,mussels

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5
Q

examples of oily fish

A

tuna,salmon, trout,

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6
Q

examples of white fish

A

haddock, cod, pollack ,sea bass

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7
Q

pots and cereals

A

these are baited with bait and placed on the sea bed to collect later

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8
Q

line caught

A

smaller scale uses baited hooks

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9
Q

trolling

A

drawing a net towed by boat(a trawler) around a school of fish

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10
Q

dredging

A

dragging a metal-framed nets with rakes attached through the sea bed to release shell fish(e.g. muscles)

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11
Q

differences between Organic farming and intensive farming

A

organic farming- hand weeding, animal are free to graze, seasonal, green manured soil
intensive farming- high yield crops, animal kept in doors,pest control used, chemical fertilizers.

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12
Q

steps for how are food is grown

A

-perpetration of the soil
-sowing seeds/seedlings
-watering
-fertilizing
-weeding
-protection of the crops
-separation and inspection
-storage

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13
Q

food prossesing and production

A

raw ingredients are turned into foods made sutible for consumption

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14
Q

what does input mean

A

the different ingredients,materials machinery and items that go in the styemn

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15
Q

what does production mean

A

the different things things happen to the input that changes it into the output-the fish food product

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16
Q

what does primary prossesing mean

A

when food has been cooked or processed before being eaten wheat (wheat-to flour)

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17
Q

secondary prossesing

A

food that has under gone primary prosessing

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18
Q

main steps to milk to cheese

A

-rennet is added
-curds cut
-stack them
-salt is added for flavoring
-cheese is made by pressing curds in to molds
-the cheese is stored for 2 years

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19
Q

primary prepossessing of wheat

A

-grow in field
-harvested
-grain stored until use
-transported to the mill
-grain cleared and conditions
-the flower is milled using rollers and sives
-the bran and wheat germs are separated in -to different flowers

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20
Q

primary prossesing of milk

A

-cows milked twice a day
-milk is stored at 4 degeries and transported to the dairy for progressing
-milk heated very high to destroy bacteria this is called pasterising
-separated milk into cream and liquid components
-cream and liquid components are re blended the amount of cream added depends on the type of milk
-to make sure the milk has an even consistency of homogenization takes place

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21
Q

what does FSC stand for

A

food supply chain

22
Q

what is farm to fork

A

the food supply chain (fsl) connects the agriculture manufacturing and distribution
sectors with in the food and drink supply chain

23
Q

describe food supply chain

A

-animal farm crop and fisheries
-handling and progressing centers
-cold storage
-transport and distribution
-marketing center and retail center
-shops and food services

24
Q

what is food fortification

A

during processing some foods have been supplied with supplement and nutrients usually on the form of minerals to ensure that these important nutrients are in our diet

25
Q

some reasons for food fortification

A

-to enrich products for individual need/ debilities
-to replace nutrients lost during processing
-to prevent deficiency disorders

26
Q

food additives what kinds

A

sweeteners
flavoring and flavoring intensity
antioxidants
color or artificial

27
Q

eat well guide

A

1-base your meals on starchy foods
2-eat lots of fruit and veg
3-eat more fish
4-cut down on saturated fats and sugars
5-eat less salt no more than 6g a day
6-get active try to be a healthy weight
7-don’t get thirsty
8-don’t skip breakfast

28
Q

protein where do you get it

A

plant and animal sources or novel alternatives

29
Q

function

A

B-basic body structure such as Muscles, skin and ,hair
C-child hood growth partially during pregnancy
D- damage and repair of ant tissues
E-enzymes foe digestion
E- energy secondary source
H- produce hormones

30
Q

what kind of proteins

A

animal (beef,chicken.dairy products,fish)

plant proteins (pulses,beans,grains,nuts)

Novel proteins (tofu,soya)

31
Q

What are dispensible amino acids?

A

CAn be produced in the body

32
Q

What are indispensible amino acids?

A

cannot be made in the body
must be provided for the body
often called essential amino acids

33
Q

What are amino acids

A

units that join together to make protein

34
Q

What are saturated fatty acids

A

FAts that are solids at room temperature and are mostly made up of unsaturated fats.
Unsaturated fats can either be mon saturated fatty acids or polyunsaturated fatty acids

35
Q

Describe monosaturated fatty acids

A

found in olive oil, some nuts and avocado
We should increase this type of fat as it lowers blood cholesterol

36
Q

Describe polyunsaturated, two types

A

There are two types. Omega 6 vegetable oils e.g. sunflower oil, omega 3 olive oil, walnut seeds, and oily fish. Not able to be made in the body.

37
Q

Why do we need energy?

A

To keep our body temp at 37degrees
Specific needs e.g pregnancy , lactation
interval functions, e.g. heart breathing and
Growth and repair
Physical activities

38
Q

What are the factors influencing energy requiremenets

A

Gender
Specific needs - physical activities
age, basal metobolic rate (bmr)

39
Q

What is basal metabolic rate?

A

The amount of energy in your body needed in order to maintain function such as breathing.

40
Q

What is energy in and energy out?

A

Maintain your body weight.

40
Q

Energy in < energy out

A

Means weight loss

40
Q

What is physical metabolic rate?

A

The amount of extra energy needed to carry out physical activities, standing and walking.

40
Q

Energy in > energy out

A

MEans weight gain which can turn into obesity

40
Q

What is soluble fibres and their functions

A

Helps keeps stools soft, and prevents constipation as easier to pass through the digestive system.
Helps lower blood cholesterol levels.
Sources e.g grains pulses, fruit , vegetables.
Soluble fiber can help improve digestion and lower blood sugar, while insoluble fiber can soften stool, making it easier to pass.

41
Q

What is insoluble fibres and their functions?

A

Assists digestion by enabling the body to get rid of waste more effectively
Helps prevent constipation.
Is filling and can reduce eating in between meals. Sources wholegrain cereal, wholemeal pasta, brown rice, nuts and seeds fruit and vegetable

42
Q

Carbohydrates

A

Sugars are absorbed by the body, and raise blood sugar levels rapidly.
STarchs takes longer to digest and absorb as they are more complex . Help keep blood sugar levels constant. Starchy carbohydrates are available from source of fibre
Sources

43
Q

How much of your diet is Carbohydrate,

A

58% of your diet.

44
Q

Functions of carbohydrate

A

Acts as a protein spare so protein can be used for its primary funciton rather than a source of energy
Provides fibre to aid digestion

45
Q

Sources of carbohydrates

A

Table sugar, cakes, biscuits, honey, fruit juice, starchy grains, cereals, pasta rice, potatoes bread .

46
Q

What are free sugars?

A

it is the term used to describe sugar that should be used in smaller amounts. INcludes all sugars added to food by the manufacturers or cook or the consumer. plus sugars present in honey syprups and unsweetened fruit juices.

HE (1 decks)

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