Pre Exam Revision

Question 1

Appetite

Answer 1

The desire for food

Question 2

Satiety

Answer 2

Is a state of feeling completely full, satiated is much more commonly used to describe someone who has eaten enough

Question 3

Hunger

Answer 3

A feeling of discomfort or weakeness caused by lack of food coupled with the desire to eat

Question 4

Sensory appreciation of food

Answer 4

The information we get from our senses about food

Question 5

Sensory Properties of food

Answer 5

These are the different characteristics of food such as appearance, odour, taste and texture. A wide range of vocabulary is used to describe sensory properties of food products

Question 6

Umami

Answer 6

A savoury taste, is one of the five basic taste (together with sweetness, sourness, bitterness and saltiness). it has been described as “Brothy” or meaty, this strong meaty taste is imparted by glumate and certain other amino acids

Question 7

Digestion

Answer 7

The process by which transforms food into simple chemical compounds that can be absorbed and used as nutrients or eliminated by the body

Question 8

Mechanical Digestions

Answer 8

The breaking of food into digestible chunks, normally using the teeth, chewing, swallowing and peristalsis break food into tiny pieces, this facilitates the muscular churning of food in the stomach and the movement of food down the digestive tract

Question 9

Chemical digestion

Answer 9

Chemical digestion is the process by which food is broken down by digestive enzymes and acids and most of its nutrients are extracted

Question 10

Chyme

Answer 10

A watery mass that is the result of mechanical and chemical breakdown. It consists of digested food, water and digested enzymes

Question 11

Bolus

Answer 11

A small rounded mass of a substance, epecially of chewed food at the moment of swallowing

Question 12

Villi

Answer 12

Tiny finger like projections, they line the walls of the small intestine, increasing its surface area. They allow nutrients to pass through and be absorbed into the bloodstream or lymphatic system

Question 13

Macronutrients

Answer 13

The main nutrients that make up the food we eat. They include protiens, fats and carbohydrates all of which contribute to dietary energy intake

Question 14

Enzymatic Hydrolysis

Answer 14

A chemical digestion process that can break the bonds holding the molecular building blocks within the food together. For example protiens are broken down into their building block amino acids

Question 15

Carbohydrate

Answer 15

Carbohydrates come in simple forms such as sugars and in complex forms such as starches and fibres. The body breaks down most sugars and starches into glucose, a simeple sugar that the body can use to feed its cells

Question 16

Protein

Answer 16

on of three nutrients used as energy sources by the body. Proteins are essential components of the muscle, skin and bones. they are from animal sources such as meat and milk is called complete because it contain all nine of the essential amino acids. Most Vegetable protien is considered incomplete because it lacks one or more of the essential amino acids

Question 17

Fats

Answer 17

They are a source of energy. Fats belong to a group of substances called lipids and come in liquid or solid form. all fats are combination of saturated and unsaturated fatty acids.

Question 18

Trans Fat

Answer 18

Manufactured fats created during a process called hydrogeneration. This stabilizes polyunsaturated oils to preven them from becoming rancid and to keep them solid as room temperature. Trans fatty acids are found in fried foods, commercials baked goods, processed foods and margirines

Question 19

Gut Flora

Answer 19

A complex community of microorganisms that live in the digestive tracts of humans. The gut flora helps to neutralize some of the toxic by products of digestion, reduce harmful substances like ‘bad’ bacteira and yeast

Question 20

How is carbohydrate digested by the mouth?

Answer 20

Carbohydrate digestion begins in the mouth. The salivary Glands in the mouth secrete saliva, which helps to moisten the food. The food is then chewed while the salivary glands also release the enzyme salivary amylase, which begins the process of breaking down the polysaccharides in the carbohydrate food

Question 21

How is carbohydrate digested by the Stomach?

Answer 21

After the carbohydrte food is chewed chewed it is swallowed and passed through the oesophagus. The mixture enters the stomach where it is known as chyme. There is no further digestion of chyme as the stomach produces acid which destroys becteria in the food and stops the action of salivary amylase

Question 22

How is carbohydrate digested by the Pancreas and small intestine?

Answer 22

After being in the stomach the chyme enters the beginnined portion of the small intestine or the duodenum. In responce to chyme being in the duodenum the pancreaas releases the enzyme pancreatic amylase which breaks the polysaccharide down into a disaccharide a chain of only two sugars linked together. The small intestine then produces enzymes called lactase, sucrase and maltase, which breaks down the disacchrides into monosaccharides. The monosaccharides are single sugars that are then absorbed in the small intestine

Question 23

How is carbohydrate digested by the large intestine?

Answer 23

Carbohydrate that were not digested and absorbed by the small intestine reach the colon where thy repeatidly broken down by intestinal bacteria. Fibre which cannot be digested like other carbohydrates, is excreted with faeces or partly digested by the intestinal bacteria

Question 24

How is protien digested by the mouth to stomach?

Answer 24

Chewing your protien rich food well increases the surface area of the food particles and allows digestion to occure more quickly. Once the food reaches your stomach, it encounters a harshly acidic enviroment. Your stomach acid denatures or unfolds the protiens in your food so digestive enzymes can act on it, it activates a protien specific enzyme pepsin that breaks the protien into smaller molcules called peptides and it inactivates anu potentially harmful microorganisms you may have ingested along with your food. The peptides in your stomach now move to you small intestine

Question 25

How is protien digested by the stomach to small intestine?

Answer 25

To neutralize the acidic food particles coming from your stomach your pancreas secretes a bicarbonate buffer into your small intestine. The nuetral enviroment of this portion of your gut encorages the protien digesting enzym protease orginating from your both your pancreas and the cells lining your small intestine. These enzymes work on the food peptides systematically breaking them down into even smaller peptides and then snipping off the amino acids one by one. At this point the absorpitive cells of your small intestine carry the single amino acids to your bloodstream and then on to the cells throughout your body

Question 26

How is fat digested by the mouth to stomach?

Answer 26

The process of digested starts in the mouth although fat does not get broken down at this point. Mechanical digestion occurs as your teeth grind food and break it apart into smaller pieces. Chemical digestion takes place as lingial lipase an enzyme in your salvia begins to emulsify fat and saliva moistens the food to make it easier to swallow. When the food reaches your stomach the muscles there begin to churn and move to further break it down. Once it leaves the stomach the food has become a semi liquid substance referred to as chyme. Gastic lypase breaks down fats into fatty acids

Question 27

How is fat digested by the small intestine ?

Answer 27

The small intestine is the main site of absorption of the nutrients and the digestion of fat. When chyme enters the duedenum the upper portion of the small intestine hormones signals the gallbladers to release bile to emulsify fat. At the same time the pancreas located just underneath the stomach, secretes bicarbonate ions which nuetralize the PH of the chyme entering the small intestine and lipases enzymes that break down fat. Lipases go to work breaking down fat molecule into fatty acids and glycerol which pass through the small intestine and begin to be absorbed through the villi into the blood stream.

Question 28

Australian dietary Guidlines

Answer 28

They give advice on eating for health and wellbeing. they're called deitary guidelines because its your usual diet that influences your health. Based on the latest scientific evidence, they describe the best approuch to eating for a long and healthy life

Question 29

Amino Acids

Answer 29

Protein's simplest form, amino acids form peptides, form peptide chains, which then form proteins.

Question 30

Where are saturated fats found?

Answer 30

They are found predominantly in animal products such as ,eat and dairy products. Tropical oils, such as palm, coconut and coconut butter are also high in saturated fats

Question 31

Where are monosaturated fats?

Answer 31

olive oil and conola oil

Question 32

Where are Poly-Saturated ftas

Answer 32

Fish, safflower, sunflower, corn and soybean oils

Question 33

THe Australian Guide To Healthy Eating

Answer 33

Is a food selection guid which visually represents the proportion of the five food groups recomended for consumption daily

Question 34

Discretionary Foods

Answer 34

Some foods and drinks do not fit into the five food groups because they are not necarssary for a healthy diet and are too high in saturated fat or added sugars, added salts or alchohol and low in fibre. These foods and drinks can also be high in KJ

Question 35

Energy Dense Foods

Answer 35

Foods that have a high concentration of kj per bite

Question 36

Obesity

Answer 36

Is a state of being grossly fat or overwieght

Question 37

Lifestyle Diseases

Answer 37

A disease associated with the way a person or a group of people live. Lifestyle diseases includes atherosclerosis, heart disease and stroke. Obesity and type 2 diabetes and disease associated with smoking and alchohol and drug abuse

Question 38

Evidence based Principles

Answer 38

NHMRC revised the australian dietary duideline with advice from experts on the dietary guidlines working comittee and funding from the australian goverment department of health abd ageing. Over 55,000 scientific pieces of evidence

Question 39

Guideline 1

Answer 39

To achieve and maintain a healthy weight be physically active and choose amounts of nutritiuos food and drinks to meet your energy needs

Question 40

Guideline 2

Answer 40

Enjoy a wide variety of nutritiuos foods from the 5 food groups

Question 41

Guideline 3

Answer 41

Limit intake of foods containing saturated fat, aded sugars and alchohol

Question 42

Guideline 4

Answer 42

Encorage, support and promot breastfeeding

Question 43

Guideline 5

Answer 43

Care for your food prepare and store it safely

Question 44

Food Allergy

Answer 44

Is an ammune system reaction that occurs soon after eating a certain food, usually a protien. IT can trigger digestive problems, hives, swolen airways, asthma or in worst cases anaphylaxis

Question 45

Food interlerance

Answer 45

Is a chemical reaction in the body to a particular food, it is not an immune responce

Question 46

Anaphylaxis

Answer 46

Is a potentialy life threatening severe allergic reation and should always be trated as a medical emergency. Anaphylaxis occurs after exposure to an allergen, to which a person is allergic. Not all people with allerhies are at risk of anaphylaxis

Question 47

Foods common for allergies

Answer 47

Eggs Fish Milk Peanuts Tree nuts Sesame Soy Kiwi fruit Crustaceans

Question 48

Symptoms of food intolerance

Answer 48

Diarrhoea, bloating, irritable bowel, intestinal gas builds up, hives, headaches, runny nose and mouth ulcers

Question 49

Lactose Intolerant

Answer 49

People who do not produce lactase an enzyme that breaks down milk sugar into smaller molecules that the body can break down further and absorb through the intestine.

Question 50

Gluten Intolerance/ Coeliac Disease

Answer 50

THe bodies abnormal immune responce to gluten. the abnormal immune responce to cgluten causes damage to the small bowel when the villi become inflamed and flattened. People with this can have severe symptoms like wieght loss, diarrhoea, nausea, flatulence, abdominal pain and feeling weak or tired

Question 51

Food poisoning

Answer 51

Illness caused by bacteria or other toxins in food typically with vommiting and diarrhoea

Question 52

Food spoilage

Answer 52

A change in a foods normal state. Such changes can be detected smell, taste, touch, or sight. these changes are due to a number of reasons like air, moisture, light, microbial growth and temperature

Question 53

Temperature Danger zone

Answer 53

5 - 60

Question 54

Symptoms of food poisoning

Answer 54

Nausea, stomach camps, diarrhoea, vommiting, fever, headaches

Question 55

How to prevent food poisoning

Answer 55

Wash you hands, utensils and food surfaces often keep raw food seperate from ready to eat foods Cook foods to a safe temperature refrigerate or freeze perishable foods promply within 2 hours of purchasing or preparing them defrost food safely throw it out when in doubt dont forget that all bacteria are not bad

Question 56

Why do we cook food?

Answer 56

To kill any harmful bacteria To make it easier to eat and digest To improve its sensory properties, it looks and tastes better

Question 57

Conduction

Answer 57

Direct contact with transferring through 2 marterials like pan frying

Question 58

Convection

Answer 58

Heat transfering by movement of fluis or air against a colder marterial cooking in an oven or boiling to make them softer

Question 59

Radiation

Answer 59

Heat transferring by electromagnetic waves

Question 60

Electromagnetic radiation

Answer 60

A kinf of radiation including visible light, microwaves, radio waves, gamma rays, and x rays in which electric magnetic fields very simutaneously

Question 61

Aeration

Answer 61

The process of incoporating air into food products to increase the volume and create a light airy product

Question 62

Caramelisation

Answer 62

When sugar begins to decompose when exposed to high temperatures using dry heat

Question 63

Coagulation

Answer 63

A permanent change in the protien from liquid to a solid mass as a result of heat or addition of acid

Question 64

Denaturation

Answer 64

The permanent structual change in protien molecules in food. This occurs by heat, mechanical actions or the addition of acids Like if natural protiens are exposde to heat, salt or acids. They denatur- when their coils unwind

Question 65

Dextrinization

Answer 65

the process that occurs when a starch is exposed to dry heat. The starch is broken down to dextrins, resulting in a golden brown colour

Question 66

Emulsificaiton

Answer 66

Combinging 2 ingedients together which do not ordinarily mix together easily, usually an oil or eggs with water or a brother Eg mayonnaise

Question 67

Gelatinisation

Answer 67

When starch granules absorb liqid in the presence of heat and thicken liquid to form a gel

Question 68

Mailard Reaction

Answer 68

The mailard reaction is a chemical reaction between amino acids in protien and sugars that gives browned food its distinctive flavour

Question 69

Food purchasing patterns relating to technology

Answer 69

online shopping, uber eats, drone delivery and personlised customisation of foods

Question 70

Food purchasing patterns relating to Shopping habits

Answer 70

Growth foods in supermarkets are functional foods, coconut water, health aisle and free range eggs Decline foods in supermarkets are baked beans, soft drinks, noodles, yogurt, margarine, canned foods and pasta

Question 71

Food purchasing patterns relating to snacking

Answer 71

a growth area of snacking has grown by %400 in the last decade

Question 72

changes and trends in food purchasing and consumption parterns occuring because

Answer 72

Technology, Shopping habits, snacking, availability of convience foods, environmental issues/ ethics, social media and multiculturalism

Question 73

What is driving food trends?

Answer 73

Social media, Technology, health and enviroment

Question 74

What influences what foods people buys?

Answer 74

Income, education, location, accommodation, time, cultural norms

Question 75

Cutural norms

Answer 75

A person customs, family and beliefs and religion which influence what we choose to eat

Question 76

Emotional role of food

Answer 76

Feeling such as joy, happiness, sadness, stress and boredom. our emotions can be enhanced when we enjoy foods and have eaten meals with friends and family. Food has the ability to create memories and it is often the main part of the celebration.

Question 77

Body Image

Answer 77

Is the perception that a person has of their physical self and the thoughts and feelings that result from that perception. these feeling can be positive negative or both and are influenced by individual and enviromental factors

Question 78

Restrictive dieting

Answer 78

an unhealthy eating patterns that can include restricting kilojoules eaten, banning foods or food groupds or skipping meals. it is seen a way to lose weight quickly

Question 79

Comfort eating

Answer 79

is eating to make oneself feel happier rather than to satisfy a hunger

Question 80

Marketing

Answer 80

the activities of a company associated with buying and selling a product or service. it includes advertising, selling and delivering products to people

Question 81

Psychological responce

Answer 81

how we respond in term of out behaviour and thoughts

Question 82

Emotional responce

Answer 82

a reaction to a particular feeling accompanied by physiological changes that may or may not be outwardly manifested but that motivate or precipitate so,e action or behavoural responce

Question 83

Food security

Answer 83

When all people at all times have physical, social, economic access to sufficient safe and nutricous food that meets their dietary needs and food preferences for a healthy life

Question 84

Food insecurity

Answer 84

A state that exists when people do not have adequate physical, social and emotional access to food.

Question 85

Enviromental issues that should be considered with food productions?

Answer 85

Green house gases, technological developments, chemical use, water, oil shortages, food miles, food waste and resource wastage

Question 86

Ethical issues that should be considered with food productions?

Answer 86

GM foods, functional foods, nano enhanced food, fair trade, animals harmed or not

Question 87

Equity issues that should be considered with food productions?

Answer 87

good healthy food should be available to all

Question 88

Land degradation

Answer 88

Land degradation is a process as any change or distubance to the land percieved to be deleterious or undersirable

Question 89

Soil erosion

Answer 89

The wearing a way of topsoil, one of the main causes of soil erosion is water erosion which is the loss of topsoil due to water

Question 90

Irrigation

Answer 90

Watering system used when rainfall is not available to the crop. The problem is almost 50% of irrigation water is lost due to evaporation

Question 91

Salinity

Answer 91

When overwatering occurs and land is cleared. these 2 actions cause the water table to rise bringing natural salts to the surface. Where slinity occurs damage is cause to ecosystems long rivers

Question 92

Minimising waste using 4rs principles

Answer 92

Reduce- choose products with less packaging Reuse- reuse plastic bags and containers Refuse- bring own bags to shops or refuse when offered plastic bag Recycle- try recycle as much waste as possible

Question 93

Enviromental effects of food transportation

Answer 93

Uses non renewable fossil fuels that when burned create greenhouse gases which contribute to global warming

Question 94

no till farming

Answer 94

Leave the stubble from last years crop to enrich and stabilise soil

Question 95

Crop rotation

Answer 95

using different crops planted in order to not deplete the soil of nutrients

Question 96

low impact farming

Answer 96

when farming systems that has less of an impact on the enviromental that traditional farming methods

Question 97

Advantages of organic foods

Answer 97

No chemicals used have higher levels of nutrients Some consumers think they taste better prevents salinty and soil erosion animal treatment is ethical and humane

Question 98

Disadvantages of organic foods

Answer 98

Foods are not perfect looking can have blemishes Crop yield can be lower cant transport foods in the same trucks an non organic foods gaining a certificate is a long and expensive process

Question 99

Advantages of GM food

Answer 99

Increase nutrient increaseed shelf life can add edible vaccines less wastage of foods as they last longer Improved sensory properties

Question 100

Disadvantages of GM food

Answer 100

food cant be sold as clean or green labelling for consumers is confusing contamination of non gm crops is genetic pollution Threatens crop diversity

Question 101

Exposure

Answer 101

Expose children to a range of tastes and textures in food, to help develop their taste buds

Question 102

Repitition

Answer 102

Offereing the same healthy foods a number of times as a part of encoraging children to eat healthy foods

Question 103

Modelling

Answer 103

Demonstrating healthy ways of eating to someone watching

Question 104

How to establish healthy diets within children through exposure?

Answer 104

Offer a wide variety of foods include a wide range of color, textures and flavours Serve a small amount of vegtables and encorage to taste each one Encorage rather then demand a child to eat a new food

Question 105

How to establish healthy diets within children through repitition?

Answer 105

Offer the same healthy foods a number of times, this helps fammiliarise themselves with new or uncommon unpleasants tastes It is important for parents to encorage and suppport their children by continually giving them a new food they may have refused earlier

Question 106

How to establish healthy diets within children through Modelling?

Answer 106

Mealtime- children should be encoraged ti sit at the table without any alectronic devices Shopping- parents should try involve their children in planning healthy meals and let them help with shopping for the ingredients Cooking and preparing family meals- Chidlren should be encroge to participate in preparing healthy meals