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Food Tech > Nutrients In Foods > Flashcards

Nutrients In Foods Flashcards

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1
Q

What is the main nutrient in potatoes, bread, rice, pasta and other starchy foods? (cereals)

A

Carbohydrate in the form of starch

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2
Q

Name 2 things wheat is used to make?

A

Bread and pasta

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3
Q

What happens to some nutrients when wheat is processed?

A

Some nutrients are removed

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4
Q

What is it mandatory to do to wheat flour (except for whole-meal)?

A

It is mandatory to fortify wheat flour

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5
Q

What must wheat flour be fortified with ? (4 nutrients)

A
  • iron
  • niacin and all flours except whole meal
  • thiamine (vitamin B1)
  • calcium
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6
Q

Look at textbook for structure and nutrients found in wheat (pg 69)

A

….

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7
Q

Name 4 structures of wheat

A
  • bran
  • endosperm
  • scutellum
  • germ
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8
Q

What nutrient does the bran provide?

A
  • fibre
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9
Q

What nutrients does the endosperm provide? (3)

A
  • B vitamins
  • starch
  • LBV protein
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10
Q

What nutrients does the scutellum provide? (2)

A
  • B vitamins

* LBV protein

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11
Q

What nutrients does the germ provide? (5)

A
  • B vitamins
  • LBV protein
  • vitamin E
  • fat
  • iron
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12
Q

Look at table in textbook to compare nutrients in different flours (pg 70)

A

….

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13
Q

What are the main nutrients found in rice? (3)

A
  • carbohydrate- starch and fibre (if brown rice)
  • B vitamins (thiamin and niacin)
  • protein (LBV)
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14
Q

What are the main nutrients found in Maize?

A
  • similar to other cereals

* good source of vitamin A

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15
Q

What are the main nutrients found in oats? (6)

A
  • carbohydrates (starch and fibre)
  • B vitamins (thiamin, riboflavin, and B6)
  • calcium
  • iron
  • small amounts of folic acid
  • soluble fibre
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16
Q

What type of foods are potatoes classed as?

A

Starchy foods

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17
Q

Why will the nutritional content of potatoes vary?

A

It will vary depending on the season and how they are cooked

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18
Q

Look at textbook to see nutritional values of different potatoes (pg 70)

A

…

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19
Q

Cereals are an important source of nutrients in the diet, particularly _____

A

Carbohydrates (starch)

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20
Q

The nutritional content of fruit varies, depending on the ____ of fruit

A

Type

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21
Q

In general, what nutrients are fruits high in and what nutrients are they low in?

A
  • fruits are high in vitamins and carbohydrates (sucrose, fructose, fibre) and minerals
  • they are low in protein and fat
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22
Q

What fruits are rich in vitamin c? (2)

A
  • blackcurrants

* rosehips

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23
Q

What fruits are good sources of vitamin c? (4)

A
  • citrus fruits
  • strawberries
  • gooseberries
  • raspberries
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24
Q

What is vitamin c destroyed by?

A

Heat

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25
Q

What is a good source of vitamin A?

A

Apricots

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26
Q

What form is carbohydrate found in in ripe fruit?

A

It is found in the form of sucrose and fructose

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27
Q

Where is fibre found in fruit?

A
  • found in the skin and fibrous parts of the plant
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28
Q

How many portions of fruit and veg are we recommended to eat per day?

A

5

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29
Q

What does the nutrient content of vegetables vary on? (2 things)

A
  • the type of vegetable

* how they are cooked

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30
Q

Many vitamins are ____ soluble so destroyed by ____

A
  • water

* heat

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31
Q

What veg is protein found in?

A

Only pulses and beans

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32
Q

What type of protein is found in veg, is there an exception ?

A

Protein is of a low biological value (LBV), except in soya beans where protein is HBV

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33
Q

What is HBV protein?

A

Protein containing all the essential amino acids

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34
Q

What veg is carbohydrates found in, in the form of starch ?

A

Root veg and tubers

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35
Q

Are vegetables a good source of fibre?

A

Yes

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36
Q

What veg are rich sources of vitamin C? (5)

A
  • sprouts
  • cabbages
  • green peppers
  • spinach
  • watercress
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37
Q

What veg are reasonable sources of vit c? (3) and why?

A
  • peas
  • beansprouts
  • potatoes
  • because we consume them in large quantities
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38
Q

What veg provides a good source of thiamine

A

Pulses

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39
Q

What vitamins do most vegetables contain

A

B group vitamins

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40
Q

What veg are good sources of vit A?

A

Carrots and dark green vegetables

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41
Q

What veg is calcium and iron found in? (3)

A
  • watercress
  • cabbage
  • spinach
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42
Q

Some veg contain calcium and iron but it is not always available to the ____

A
  • body
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43
Q

Fruits and veg are good sources of (3 things)?

A
  • vitamins
  • carbohydrates
  • fibre
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44
Q

Why do you need to cook fruit and veg carefully?

A

Many of the vitamins are water soluble so are destroyed by heat. Need to be cooked carefully to reduce the loss of nutritional value

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45
Q

What is milk mainly made up of?

A

Water

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46
Q

Milk is an ____ and has tiny drops of ___ suspended in it

A
  • emulsion

* fat

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47
Q

As oil and water don’t mix, what will happen to the fat? What is this seen as?

A
  • the fat will rise to the top of the milk

* this is seen as the cream line in the milk

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48
Q

What has happened to the milk that we buy?

A

It has been homogenised

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49
Q

What does it mean if milk is homogenised? As a result, what is not visible?

A
  • it means the fat is distributed evenly throughout the milk
  • this means the fat line is not visible
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50
Q

What nutrients does milk contain? (6)

A
  • water
  • protein
  • fat
  • carbohydrate - lactose is a milk sugar
  • vitamins and minerals
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51
Q

Approximately how much of milk protein in % is casein?

A

82%

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52
Q

What is casein?

A

Protein found in milk

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53
Q

What is lactose?

A

Sugar found in milk

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54
Q

What does milk provide you with?

A

Energy

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55
Q

What does the fat content of milk depend on?

A

It depends on how it is processed

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56
Q

What type of protein is found in milk?

A

HBV - contains all essential amino acids

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57
Q

What is fat content of standardised whole milk? (%)

A

3.5%

58
Q

What type of fat does milk contain?

A

contains both saturated and unsaturated fats

59
Q

What type of milk has sales increased in and why?

A

Reduced fat (semi-skimmed) milk because we are encouraged to consume less fat

60
Q

What form of carbohydrate is in found in milk?

A

Lactose

61
Q

What does lactose taste like? Why is lactose free milk available?

A

It doesn’t taste sweet

It’s for ppl who have an intolerance

62
Q

What vitamins does milk contain?

A
  • vitamin A (retinol and carotene)
  • vitamin D
  • vit B2 (riboflavin)
  • vit B1 (thiamin)
  • vit B3 (nicotinic acid)
63
Q

When is there more vitamin A and D in milk?

A

There is more in summer

64
Q

Why does semi-skimmed milk contains fewer vitamins?

A

As the fat is removed and vit A is soluble

65
Q

What are the water soluble vitamins in milk?

A
  • B1
  • B3
  • B2
66
Q

What minerals are found in milk? (2)

A
  • calcium

* phosphorus

67
Q

How much of the calcium intake of adults is provided by milk and milk products ? (%)

A

43%

68
Q

Give examples of other milk products milk can be processed into

A
  • dried milk powder
  • evaporated milk
  • condensed milk
69
Q

Name 3 alternatives for milk for lactose intolerant people

A
  • rice milk
  • oat milk
  • soya milk
70
Q

What are the nutrients like in rice milk?

A
  • low in fat and calories
  • easily digested source of carbohydrate
  • has less protein and essential fatty acids than cow’s milk
71
Q

What are the nutrients like in oat milk?

A
  • oats can help to reduce cholesterol
  • rich in folic acid and vit E
  • low in saturated fat
  • good source of fibre and soluble fibre
72
Q

What are the nutrients like in soya milk?

A
  • lower fat content than full-fat cow’s milk
  • low in carbohydrates
  • provides HBV protein
73
Q

When making semi skimmed milk, what vitamins contents are reduced?

A
  • vit A

* vit D

74
Q

What is cheese made of?…. so what does it have similar nutrients to ?

A
  • cheese is made from milk solids

* contains similar nutrients to milk

75
Q

What nutrients will hard cheese contain more of and why?

A

Hard cheese will contain more fat and protein as more of the liquid has been pressed out during the processing

76
Q

What is cheese a concentrated source of?

A

Protein

77
Q

What nutrients is cheese a good source of?

A
  • protein
  • riboflavin
  • calcium
  • vit A
78
Q

Do harder varieties of cheese and cream cheeses have higher fat content?

A

Yes

79
Q

What are the nutrients present in plain yoghurt the same as?

A

Same as milk

80
Q

There are many different yoghurts available to buy. Why should you read the labels carefully?

A

Because some are advertised as fat free but have added sugar to them, so they have a high energy value

81
Q

What is meat?

A

The muscle tissue of animals

82
Q

Structure of meat look at pg 77 for diagram

A

…

83
Q

What does connective tissue do?

A

Surrounds the muscle fibres

84
Q

What are the muscles?

A

Fibres bundled together and surrounded by connective tissue

85
Q

What 2 proteins is connective tissue made up of ?

A
  • collagen

* elastin

86
Q

What is myoglobin

A

A protein which gives meat its red colour, along with some of the haemoglobin which is in the muscles

87
Q

Where is fat found in meat?

A

Between the bundles of tissues

88
Q

How does fat help the meat when it is being cooked?

A

It keeps the meat moist and adds flavour

89
Q

What type of protein is found in meat?

A

HBV

90
Q

What is the fat content like in mea?

A

Fat content varies depending on cut of meat, many farmers producing meat with less fat now

91
Q

What vitamins does meat contain?

A
  • vitamins A and D (fat soluble)

* B vitamins

92
Q

What does the amount of fat soluble vitamins (A and D) depend on?

A

The amount of fat present in the meat, as they are fat-soluble

93
Q

Why may B vitamins leach into cooking liquid?

A

They are water soluble

94
Q

What type of meat is a good source of iron?

A
  • red meat

* offal (liver and kidney)

95
Q

How much water in % makes you meat?

A

74%

96
Q

Poultry is similar to meat in nutritional value, except that it generally contains less ____ (apart from duck and goose).

A

Fat

97
Q

Does poultry contain less or more iron than meat?

A

Less iron

98
Q

Can we eat the internal organs of animals? What is this called?

A
  • yes

* this is called offal

99
Q

Give 5 examples of offal

A
  • kidneys
  • liver
  • heart
  • tongue
  • tripe
100
Q

Is offal usually higher or lower in fat than meat?

A

Usually lower in fat

101
Q

What is liver a good source of?

A

Vitamins and iron

102
Q

Meat is a good source of ____

A

Protein

103
Q

Poultry is a good source of ____ and contains less ____ than meat

A
  • protein

* fat

104
Q

What type of protein does fish contain?

A

HBV

105
Q

What 2 fishes contain very little fat?

A
  • white fish

* shellfish

106
Q

What is oily fish a good source of?

A

Essential fatty acids that the body can’t make (omega 3)

107
Q

What mineral is in fish and when?

A

Calcium is a good source in fish where the bones are eaten e.g. sprats and tinned fish when the bones are softened in processing

108
Q

What vitamins is oily fish a good source of ?

A
  • vit A

* vit D

109
Q

How many portions of fish are we recommended to eat? How many of these are oily fish?

A
  • at least 2 portions of fish a week

* 1 should be oily fish

110
Q

What is fish a good source of (2 things)

A
  • protein

* iodine

111
Q

Give examples of what animals can eggs come from?

A
  • Hens (most commonly)
  • duck
  • goose
  • quail
112
Q

What 3 parts are eggs made up of?

A
  • shell
  • egg white
  • egg yolk
113
Q

How much of egg in % is shell?

A

10%

114
Q

Does the colour of the egg shell affect the nutritional value?

A

No

115
Q

How much of an egg in % is egg white?

A

60%

116
Q

What are the 2 parts of the egg white?

A

The thick and thin

117
Q

How much of an egg in % is egg yolk?

A

30%

118
Q

What does the colour of the egg yolk tell you?

A

What the hens are fed

119
Q

What does the egg yolk contain and what is it?

A
  • It contains lecithin

* it is an emulsifier

120
Q

What is lecithin

A
  • an emulsifier
121
Q

When is lecithin useful?

A

It is useful when combining ingredients that would normally separate (e.g. it is used in mayonnaise to stop oil and water separating)

122
Q

Name parts of the structure of an egg (10)

A
  • shell
  • inner membrane
  • thin white
  • thick white
  • yolk
  • nucleus of yolk
  • yolk membrane
  • cuticle
  • airspace
  • chalaza
123
Q

Look at txtbook pg 80 for structure of egg

A

…

124
Q

What are eggs particularly useful when making food? (4 things)

A
  • setting
  • combining
  • aerating
  • thickening mixtures
125
Q

What is albumin?

A

The protein found in egg white

126
Q

Give examples of products that soya beans are made into

A
  • milk
  • soy sauce
  • tofu
127
Q

What is textured vegetable protein (TVP) made of?

A

Soya beans

128
Q

How are soya beans made into TVP?

A
  • soya beans are made into a flour like substance and then mixed with water so the starch can be removed
  • mixture is made into a variety of shapes
129
Q

What 2 forms can TVP be bought in?

A
  • dried

* frozen

130
Q

Is TVP flavourful?

A
  • No

* it is bland so needs ingredients with strong flavours to be added to make it an interesting product

131
Q

What is tofu made of?

A

Ground soya beans

132
Q

What texture does tofu resemble?

A
  • it resembles a soft cheese flavour
133
Q

Can tofu absorb flavour easily and why?

A
  • yes

* because it is soft

134
Q

What is mycoprotein (Quorn) produced from?

A

Micro-organisms

135
Q

When mycoprotein is made into a food product, what is added to it so it binds together?

A

Egg white

136
Q

What shapes is mycoprotein shaped into?

A
  • mince
  • slices
  • fillets
137
Q

Name 3 categories of beans and non-dairy sources of protein

A
  • soya products
  • peas, beans and lentils
  • Quorn
138
Q

What type of protein do peas, beans and lentils contain?

A

LBV

139
Q

What type of protein do soya beans have?

A

HBV

140
Q

In alternative proteins what vitamins and minerals do they have?

A

They are often fortified.

Soya is fortified with B12 as this vitamin is mainly in animal foods and therefore this helps to meet the needs for vegans

141
Q

In which alternative protein foods is fibre found in?

A

Soya mince and Quorn

142
Q

Soya and mycoprotein foods provide ____ and are low in ____

A
  • protein

* fat

Food Tech (7 decks)

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