Mock Flashcards
explain the protein values found in meat
foods containing all the essential amino acids have a high biological value
techniques used to form and shape meat
slicing
cutting
dicing
changes that occur when meat is cooked
The colour can change depending on the method of cooking
Moisture is lost
The meat muscle shrinks
What is a vegan diet
A strict vegetarian who doesn’t eat any diary products or any products made from animals
How can a vegan diet affect food choices and nutrition
There will be limited options when eating out
It may be more expensive
Can affect iron consumption, could be low iron as a result of the foods eaten
Foods originating from plants are low biological value foods
Difference between micro and macro nutrients
macro - carbs, protiens, fats which body needs in large amounts
micro - vitamins, minerals and trace elements which body needs in small amounts
differences between soluble and insoluble fibre
Soluble fibre - found in veg, fruits and lentils
It is partially broken down in digestion and forms gel substance that covers the intestine which speeds up transit time to lower cholesterol levels
Insoluble fibre: found in outer skin of fruit and veg + wholegrain products
cant be digested by body
acts as bulking agent
allow removal of waste products
what can too little of insoluble and soluble fibre lead to
constipation
what is lactose intorlenace
people with lactose intolerance dont produce enough lactase so they cant eat diary products
what happens in the natural decay of fruit
the fruit shrinks and the skin gets wrinkled
a change in colour
could continue to respire and ripen
unit of measurement for energy
kcal
explain ‘energy balance’
if energy intake from food and drink equals the energy used, weight will stay the same
why do individuals have different requires for energy
Age - getting older causes metabolism to slow down and activity levels decrease so less energy is needed
Amount of exercise you do - helps you keep fit and healthy because every time you do exercise, you use calories
Gender - males and females have different energy intake requirements cause of different body structure.
some people have different metabolic rates
factors that affect rate of microbial growth
temperature
oxygen
moisture
importance of handling and storing high risk foods correctly
if there are warm and moist conditions any high risk food will spoil - such as raw and cooked meat and diary products
cross contamination will occur
people storing the food should check date marks to make sure food doesnt spoil
positive uses of mould in food
blue cheese, such as stilton. Use harmless moulds to create a specific flavour, texture and aroma
it can improve appearance of some foods
positive uses of bacteria in food
bacteria can improve flavour in fermented foods
lactic acid bacteria can be used in foods like cheese and yogurt to create flavours and textures
how does food labelling inform and protect customers
ingredients will be listing in order of weight, which informs customer what is in the food they are buying
name and adress of manufacturer will allow the customer to contact the manufactuer if there are any issues
A use by date which informs the customer about high risk foods and a date in which will be unsafe to eat after a certain date.
instructions for cooking and storage which tells customer how to store food to prevent food spoilage and how to make sure they are cooking the food so it is safe to eat
best before date used for low risk foods, after the date shown, the characteristics of the food wont be its best anymore.
how can consumers show environment awareness when shopping for food
could buy locally
farmers markets - more profitable for farmer as food is sold directly to customer
buy in bulk so you shop less often
look for recycled packaging material
cycle to the shops instead of driving
online shopping - less cars on road
