nutritional needs when selecting recipes Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

What are your aims when modifying the nutritional profile of recipes (4)

A
  • to lower the fat
  • to lower the sugar
  • to lower the salt
  • increase the fibre
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

List three things you may need to do when modifying a recipe

A
  • adapt it to meet cultural needs
  • change the method of cooking
  • change its appearance
  • improve the nutritional content
  • change its shape
  • improve its flavour
  • modify the ingredients used
  • change how it is assembled
  • improve its texture
  • improve its colour
  • reduce the cost
  • change it to meet a specific dietary need
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

High and low in g in total fat

A

HIGH - more than 17.5g/100g
LOW - less than 3g/100g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

High and low g in saturated fat

A

HIGH - more than 5g/100g
LOW - less than 1.5g/100g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

High and low g in sugars

A

HIGH - more than 22.5g/100g
LOW - less than 5g/100g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

High and low g in salt

A

HIGH - more than 1.5g/100g
LOW - less than 0.3g/100g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Define dietary guidelines

A

Advice from the government on recommended food intake in order to achieve dietary goals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

List 3 of lowering fat

A
  • use fromage frais, quark, or plain yoghurt in place of cream
  • use smaller amounts of stronger tasting cheese, such as mature cheddar cheese or parmesan instead of mild cheese
  • choose lean cuts of meat or cut visible fat off meat
  • swap ice cream for sorbet
  • choose canned fish such as tuna in water or brine rather than oil
  • reduce the amount of butter on bread or change to a low-fat spread
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

List 3 ways of reducing sugar

A
  • reduce the quantity of sugar in recipes - most still work with a smaller amount
  • replace sugar with dried or fresh fruit e.g. banana in muffins provided both sweetness and moisture
  • use sweeteners which add flavour
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

List 3 ways of reducing salt

A
  • make use of herbs and spices instead of salt
  • read labels on food products and purchase ones with a lower salt content
  • reduce the amount of processed foods you eat
  • reduce the amount of savoury snacks you eat
  • read labels and check that sodium has not been added to the ingredients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

List 4 foods that are almost always high in salt

A
  • bacon / ham / smoked meats
  • cheese
  • pickles
  • salami
  • salted and dry roasted nuts
  • salty fish and smoked fish
  • soy sauce
  • gravy granules, stock cubes and yeast extract
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List 3 ways you can increase the amount of fibre in your diet

A
  • incorporate extra vegetables into casserole, soups, pasta dishes, meat sauces and stir-fries
  • use whole-grain cereal products such as wholemeal pasta and wholemeal bread
  • substitute all or half and half wholemeal flour for white flour
  • choose breakfast cereals which are wholegrain
  • add fresh or dried fruit to puddings,cake and biscuits
  • have dried fruit, nuts and seeds as snacks
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

List three methods of cooking that use a lot of added fat

A
  • roasting
  • shallow-frying
  • deep-frying
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

List three cooking methods that reduce fat

A
  • grill or oven-bake foods instead of frying
  • steam fish instead of frying
  • poach, bake or boil so that no fat is added
  • dry-fry meat in a non-stick pan
  • use fats and oils sparingly
  • when frying ensure that the fat is at the correct temperature so that less fat is absorbed by the food
  • when food is fried put it onto kitchen towel to absorb any excess fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

State the four areas of our diet which we should be changing

A
  • cooking method
  • portion size
  • amount of fibre (inc)
  • reducing salt and sugar
How well did you know this?
1
Not at all
2
3
4
5
Perfectly