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Home Ec > Home Ec > Flashcards

Home Ec Flashcards

1
Q

Physical function

A

.Growth & repair of all body cells
.provides heat and energy
.protects body from disease
.curbs hunger

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2
Q

Social functions

A

.sharing meals with friends and family

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3
Q

Family

A

Children generally eat what their parents eat and what they buy

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4
Q

Lifestyle

A

Many families have busy lives therefore they rely on takeaways and convince foods

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5
Q

Cooking skills

A

People who have better cooking skills are more likely to make foods from scratch

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6
Q

Availability

A

The time of the year can make it easy or hard to get certain types of foods as they may not grow well in that season

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7
Q

Advertising and marketing

A

Food manufacturers an retailers use advertising to make consumers aware of the product

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8
Q

Health

A

For health reasons some people can’t eat certain foods for example a person with coelaic can’t eat gluten

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9
Q

Food sustainability

A

Buying foods that do not harm the environment

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10
Q

Lifestyle factors that contribute to good health

A 
.precautions against illness
.good hygiene
.regular exercise 
.balanced diet
.good night sleep
.relax time
. A lifestyle with good mental health
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11
Q

Name the six shelves on the food pyramid

A 
.foods and drinks in high fat and sugar
.fats spreads and oils 
.meat poultry fish eggs beans nuts
.milk yougurt and cheese 
.wholemeal cereals and breads potatoes and rice
.vegetables salads and fruits
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12
Q

Oxidation

A

Oxygen used to burn and break down

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13
Q

Basal metabolic rate (BMR)

A

The basic amount of energy the body needs to keep the body going

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14
Q

Energy balance

A

When energy input (food) is equal to energy output

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15
Q

Safety rules in the kitchen

A 
Long hair always tied back in a bun
Remove jewellery
Remove your jumper before entering class
Roll up sleeves
Put on apron
Leave jumper /bags at the end of the room
Listen to teacher
If your hurt yourself tell teacher 
Mop up spills
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16
Q

Oven safety

A

Before turning on the oven make sure the selves are in the right places
When opening door stand back
Always wear oven gloves
Always turn off oven when not using

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17
Q

Hob safety

A 
Only turn on the job when there is a pot/pan on hob and there is oil in it
Work at the one closest to you
Never leave unattended
Always have a plate beside your hob
Turn the pan handle in
Never leave towels near hob
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18
Q

Knife safety

A

Carry your knife by your side
Put knife in the middle of your desk
Curl fingers inwards and cut away from yourself
Cut on chopping board
Put damp tea towel under board to stop it from slipping

19
Q

Hygiene

A 
Wash hands with antibacterial soap before handling ingredients/equipment and after sneezing/coughing/touching your face
Cover cuts
Wash hands handling raw foods
Wear apron
Tie up hair
Remove jewellery
Roll up sleeves 
Disinfect area before and after you work with an antibacterial spray and jcloth 
Sweep floors
Empty and clean bins.
20
Q

Name the three types of spoons

A

Teaspoon(5ml)(5g)
Dessert spoon(10ml)(10g)
Tablespoon(15ml)(15g)

21
Q

Sustainable and responsible living

A

Leading our lives in the least possible negative impact on the environment as possible

22
Q

Greenhouse gases

A

When Fossil fuels are burned they let out greenhouse gases into the air

23
Q

Ozone layer

A

Layer of the earths upper radiation from the sun protecting us from it

24
Q

Nutrition

A

The study of food

25
Q

Food

A

Any substance that contains nutrients

26
Q

Nutrient

A

Any substance that contains nutrients and used by the body to carry out a certain job

27
Q

Composition

A

The elements that make up the nutrient and how they are arranged within the nutrient

28
Q

Classification

A

The division into groups or classes

29
Q

Sources

A

The foods which are the best suppliers of the nutrients

30
Q

Functions

A

The uses of the nutrient in the body

31
Q

Examples of macronutrients

A

Carbohydrates
Protein
Fat

32
Q

Examples of micronutrients

A

Vitamins and minerals

33
Q

The composition of protein

A

Carbon,hydrogen,oxygen and nitrogen (chon)

These elements make up units called amino acids

34
Q

Structure of protein

A

Protein has a number of amino acids joined together by peptide links to from a chain these proteins are broken down during digestion freezing each amino acid so that they can be absorbed into the bloodstream

35
Q

What are the two classifications of protein

A

High and low biological value

36
Q

Protein functions

A

.growth of all body cells e.g. skin bones
.the repair of worn out /damaged cells.g. Cuts
.production of hormones,enzymes and antibodies
.excess are used for heat & energy

37
Q

RDA(reference intake) (recommended daily allowance)

A

Amount of protein required by each person is related to his/her weight

38
Q

Fats/lipids

A

Carbon ,hydrogen and oxygen. They are made up of glycerol + 3 fatty acids

39
Q

What is the classification of fat

A

Saturated and unsaturated fats

40
Q

Functions of fat

A

Fats produce heat
Fats insulate the body with a layer of adipose tissue
Fats protect delicate organs e.g. kidneys
They are a source of fat soluble vitamins A,D,E,K

41
Q

Dangers with overeating fats

A

Too much fat leads to obesity
Saturated fats lead to a build up of cholesterol in the arteries
This may cause high blood pressure,strokes and heart disease

42
Q

Cholesterol

A

Is a hard waxy fat that builds up on the walls of the arteries this causes the arteries to become narrower this puts more pressure on the heart to pump the blood through smaller vessels

43
Q

Benefits of unsaturated fats in the diet

A

Some unsaturated fats help to reduce cholesterol in the blood
Omega 3 and Omega 6 fatty acids are also good for brain functioning sources of omega fatty acids include oily fish,seeds and nuts

Home Ec (4 decks)

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