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Year 12 FoodStudies > Pre Exam Revision > Flashcards

Pre Exam Revision Flashcards

1
Q

Appetite

A

The desire for food

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2
Q

Satiety

A

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

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3
Q

Hunger

A

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

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4
Q

Sensory appreciation of food

A

The information we get from our senses about food

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5
Q

Sensory Properties of food

A

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

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6
Q

Umami

A

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

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7
Q

Digestion

A

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

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8
Q

Mechanical Digestions

A

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

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9
Q

Chemical digestion

A

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

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10
Q

Chyme

A

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

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11
Q

Bolus

A

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

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12
Q

Villi

A

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

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13
Q

Macronutrients

A

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

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14
Q

Enzymatic Hydrolysis

A

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

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15
Q

Carbohydrate

A

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

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16
Q

Protein

A

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

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17
Q

Fats

A

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.

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18
Q

Trans Fat

A

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

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19
Q

Gut Flora

A

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

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20
Q

How is carbohydrate digested by the mouth?

A

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

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21
Q

How is carbohydrate digested by the Stomach?

A

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

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22
Q

How is carbohydrate digested by the Pancreas and small intestine?

A

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

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23
Q

How is carbohydrate digested by the large intestine?

A

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

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24
Q

How is protien digested by the mouth to stomach?

A

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

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25
Q

How is protien digested by the stomach to small intestine?

A

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

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26
Q

How is fat digested by the mouth to stomach?

A

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

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27
Q

How is fat digested by the small intestine ?

A

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.

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28
Q

Australian dietary Guidlines

A

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

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29
Q

Amino Acids

A

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

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30
Q

Where are saturated fats found?

A

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

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31
Q

Where are monosaturated fats?

A

olive oil and conola oil

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32
Q

Where are Poly-Saturated ftas

A

Fish, safflower, sunflower, corn and soybean oils

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33
Q

THe Australian Guide To Healthy Eating

A

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

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34
Q

Discretionary Foods

A

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

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35
Q

Energy Dense Foods

A

Foods that have a high concentration of kj per bite

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36
Q

Obesity

A

Is a state of being grossly fat or overwieght

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37
Q

Lifestyle Diseases

A

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

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38
Q

Evidence based Principles

A

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

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39
Q

Guideline 1

A

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

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40
Q

Guideline 2

A

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

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41
Q

Guideline 3

A

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

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42
Q

Guideline 4

A

Encorage, support and promot breastfeeding

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43
Q

Guideline 5

A

Care for your food prepare and store it safely

44
Q

Food Allergy

A

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

45
Q

Food interlerance

A

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

46
Q

Anaphylaxis

A

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

47
Q

Foods common for allergies

A

Eggs
Fish
Milk
Peanuts
Tree nuts
Sesame
Soy
Kiwi fruit
Crustaceans

48
Q

Symptoms of food intolerance

A

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

49
Q

Lactose Intolerant

A

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.

50
Q

Gluten Intolerance/ Coeliac Disease

A

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

51
Q

Food poisoning

A

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

52
Q

Food spoilage

A

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

53
Q

Temperature Danger zone

A

5 - 60

54
Q

Symptoms of food poisoning

A

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

55
Q

How to prevent food poisoning

A

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

56
Q

Why do we cook food?

A

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

57
Q

Conduction

A

Direct contact with transferring through 2 marterials like pan frying

58
Q

Convection

A

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

59
Q

Radiation

A

Heat transferring by electromagnetic waves

60
Q

Electromagnetic radiation

A

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

61
Q

Aeration

A

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

62
Q

Caramelisation

A

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

63
Q

Coagulation

A

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

64
Q

Denaturation

A

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

65
Q

Dextrinization

A

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

66
Q

Emulsificaiton

A

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

67
Q

Gelatinisation

A

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

68
Q

Mailard Reaction

A

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

69
Q

Food purchasing patterns relating to technology

A

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

70
Q

Food purchasing patterns relating to Shopping habits

A

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

71
Q

Food purchasing patterns relating to snacking

A

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

72
Q

changes and trends in food purchasing and consumption parterns occuring because

A

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

73
Q

What is driving food trends?

A

Social media, Technology, health and enviroment

74
Q

What influences what foods people buys?

A

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

75
Q

Cutural norms

A

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

76
Q

Emotional role of food

A

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.

77
Q

Body Image

A

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

78
Q

Restrictive dieting

A

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

79
Q

Comfort eating

A

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

80
Q

Marketing

A

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

81
Q

Psychological responce

A

how we respond in term of out behaviour and thoughts

82
Q

Emotional responce

A

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

83
Q

Food security

A

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

84
Q

Food insecurity

A

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

85
Q

Enviromental issues that should be considered with food productions?

A

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

86
Q

Ethical issues that should be considered with food productions?

A

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

87
Q

Equity issues that should be considered with food productions?

A

good healthy food should be available to all

88
Q

Land degradation

A

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

89
Q

Soil erosion

A

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

90
Q

Irrigation

A

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

91
Q

Salinity

A

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

92
Q

Minimising waste using 4rs principles

A

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

93
Q

Enviromental effects of food transportation

A

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

94
Q

no till farming

A

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

95
Q

Crop rotation

A

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

96
Q

low impact farming

A

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

97
Q

Advantages of organic foods

A

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

98
Q

Disadvantages of organic foods

A

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

99
Q

Advantages of GM food

A

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

100
Q

Disadvantages of GM food

A

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

101
Q

Exposure

A

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

102
Q

Repitition

A

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

103
Q

Modelling

A

Demonstrating healthy ways of eating to someone watching

104
Q

How to establish healthy diets within children through exposure?

A

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

105
Q

How to establish healthy diets within children through repitition?

A

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

106
Q

How to establish healthy diets within children through Modelling?

A

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

Year 12 FoodStudies (2 decks)

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