Sac 1 Flashcards
Hunger
Physiological response to the body’s NEED for food, your body telling you you need to eat
Appetite
Appetite is the WANT to eat and the desire to eat specific foods
Eg pizza vs apple
Satiety
The body being satisfied with the amount of food it has received
Feeling of fullness
Oesophagus
muscles push food from mouth to stomach
Liver
Produces bile
Bile helps break down fats
Gallbladder
Stores bile and sends it to the small intestine
Small intestine
Chemical digestion: chemically digests fats, carbohydrates, and proteins
Absorption: Villi absorb nutrients and send them to the bloodstream
Mouth
Mechanical digestion:teeth tear and grind food
Chemical digestion: Saliva breaks starches into sugars
Stomach
Mechanical digestion: Muscle contractions liquefy food
Chemical digestion: digestive juices break down proteins
Pancreas
Produces enzymes and sends it to the small intestine to aid digestion
Digest sugars
Large intestine
Absorption: absorbs water and sends it to the blood stream
Prepares for waste for elimination
Australian dietary guidelines
- Achieve and maintain a healthy weight
- Eating a wide variety at nutrients foods
- Limit intake of foods containing saturated fat, added salt, sugars and alcohol
- Encourage, support and promote breastfeeding
- Care for your food; prepare and store it safety
Macro nutrients
Essential nutrients that the body needs in high amounts, they promote growth and repair tissue and regulate body processes
Carbs
Proteins
Fats
Carbohydrates and types
bodies preferred source of energy
Monosacchsrides = one unit of sugar
Disacchardis = 2 mono are joined together
Poly = 3 units of sugar
Glucose
Provides energy
Fructose
Simple sugar found in fruit
Galactose
Found in milk
Sucrose
Formed from one part of glucose and one part of fructose
Lactose
Is formed from 1 part of glucose and 1 part of galactose
Maltose
Is formed from 2 parts glucose and is formed when barely is malted in the brewing process
Low GI foods
pasta
peas
wholegrain bread
Sweet potato
High GI foods
white bread
watermelon
potatoes
short grain rice
soluble fiber
Broken down by bacteria in large intestine
Insoluble fiber
keeps bowls regular
resistant starch
promotes the growth of healthy bacteria
Complete proteins
Contains essential amino acids
The amino acids promote growth and repair within the body
Incomplete proteins
Mainly from plants sources, these lack one or more amino acids
Sources from oats, peas, beans and nuts
Fats
Solid at room temperature
butter
Liquid at room temp
olive oil
Saturated fat
They are present in fats that are solid at room temp
Mainly from animal origin
Unsaturated fat
Present in plants and vegetable oils
Found in peanuts, olive, seeds and oils
Can be monounsaturated or polyunsaturated
Trans fat
Created artificially
Conduction
Direct contact with a heat source
Dry frying
Convention
Heat transferred by circulation or movement of the heated parts of a liquid or gas
Pie in the oven
Radiation
Heat is transferred by rays
Don’t microwave bread it becomes soggy and relies on moisture
Disadvantage is it doesn’t cause food to brown
Denaturation
When preparing foods like meat the protein molecules undergo a permanent change
Occurs when heat is applied
Coagulation
Is a form of denaturation and occurs when there is a permanent change in the protein from a liquid into a thick mass as a result of heat or the addition of acids
Eg poaching a egg
Gelatinsation
Is the process in which starch granules absorb liquid in the presence of heat and thicken the liquid forming a gel 1.Starch-flour 2.Liquid-water/milk/stock 3.dry heat Eg rice, jelly, gravy and cake
Dextrinisation
Starch+dry heat making toast
Carmelisation
Sugars in food are required creme brulee, toffee when dry heat is applied
Enzymatic browning
Enzymes in cut fruit and veg react with the air to turn them brown. No affect on flavor
Eg apple, banana and pear
Malliard reaction
Reaction when protein and reducing sugars are applies to dry heat
Eg meat and bacon
Biological aeration
Living orginism produces gases, yeast, bread /crumpets and pizza
Chemical aeration
Bicarb soda or baking powder
eg cakes and honeycomb
Mechanical aeration
Using mechanical action to incorporate air into the mixture eg sifting, whisking, creaming and folding
Food poisoning types
Bacillus cereus
Hepatitis A
Salmonella
