Sac 1

Question 1

Hunger

Answer 1

Physiological response to the body’s NEED for food, your body telling you you need to eat

Question 2

Appetite

Answer 2

Appetite is the WANT to eat and the desire to eat specific foods
Eg pizza vs apple

Question 3

Satiety

Answer 3

The body being satisfied with the amount of food it has received

Feeling of fullness

Question 4

Oesophagus

Answer 4

muscles push food from mouth to stomach

Question 5

Liver

Answer 5

Produces bile

Bile helps break down fats

Question 6

Gallbladder

Answer 6

Stores bile and sends it to the small intestine

Question 7

Small intestine

Answer 7

Chemical digestion: chemically digests fats, carbohydrates, and proteins

Absorption: Villi absorb nutrients and send them to the bloodstream

Question 8

Mouth

Answer 8

Mechanical digestion:teeth tear and grind food

Chemical digestion: Saliva breaks starches into sugars

Question 9

Stomach

Answer 9

Mechanical digestion: Muscle contractions liquefy food

Chemical digestion: digestive juices break down proteins

Question 10

Pancreas

Answer 10

Produces enzymes and sends it to the small intestine to aid digestion

Digest sugars

Question 11

Large intestine

Answer 11

Absorption: absorbs water and sends it to the blood stream

Prepares for waste for elimination

Question 12

Australian dietary guidelines

Answer 12

1. Achieve and maintain a healthy weight
2. Eating a wide variety at nutrients foods
3. Limit intake of foods containing saturated fat, added salt, sugars and alcohol
4. Encourage, support and promote breastfeeding
5. Care for your food; prepare and store it safety

Question 13

Macro nutrients

Answer 13

Essential nutrients that the body needs in high amounts, they promote growth and repair tissue and regulate body processes
Carbs
Proteins
Fats

Question 14

Carbohydrates and types

Answer 14

bodies preferred source of energy
Monosacchsrides = one unit of sugar
Disacchardis = 2 mono are joined together
Poly = 3 units of sugar

Question 15

Glucose

Answer 15

Provides energy

Question 16

Fructose

Answer 16

Simple sugar found in fruit

Question 17

Galactose

Answer 17

Found in milk

Question 18

Sucrose

Answer 18

Formed from one part of glucose and one part of fructose

Question 19

Lactose

Answer 19

Is formed from 1 part of glucose and 1 part of galactose

Question 20

Maltose

Answer 20

Is formed from 2 parts glucose and is formed when barely is malted in the brewing process

Question 21

Low GI foods

Answer 21

pasta
peas
wholegrain bread
Sweet potato

Question 22

High GI foods

Answer 22

white bread
watermelon
potatoes
short grain rice

Question 23

soluble fiber

Answer 23

Broken down by bacteria in large intestine

Question 24

Insoluble fiber

Answer 24

keeps bowls regular

Question 25

resistant starch

Answer 25

promotes the growth of healthy bacteria

Question 26

Complete proteins

Answer 26

Contains essential amino acids | The amino acids promote growth and repair within the body

Question 27

Incomplete proteins

Answer 27

Mainly from plants sources, these lack one or more amino acids Sources from oats, peas, beans and nuts

Question 28

Fats

Answer 28

Solid at room temperature butter Liquid at room temp olive oil

Question 29

Saturated fat

Answer 29

They are present in fats that are solid at room temp | Mainly from animal origin

Question 30

Unsaturated fat

Answer 30

Present in plants and vegetable oils Found in peanuts, olive, seeds and oils Can be monounsaturated or polyunsaturated

Question 31

Trans fat

Answer 31

Created artificially

Question 32

Conduction

Answer 32

Direct contact with a heat source | Dry frying

Question 33

Convention

Answer 33

Heat transferred by circulation or movement of the heated parts of a liquid or gas Pie in the oven

Question 34

Radiation

Answer 34

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

Question 35

Denaturation

Answer 35

When preparing foods like meat the protein molecules undergo a permanent change Occurs when heat is applied

Question 36

Coagulation

Answer 36

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

Question 37

Gelatinsation

Answer 37

``` 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 ```

Question 38

Dextrinisation

Answer 38

Starch+dry heat making toast

Question 39

Carmelisation

Answer 39

Sugars in food are required creme brulee, toffee when dry heat is applied

Question 40

Enzymatic browning

Answer 40

Enzymes in cut fruit and veg react with the air to turn them brown. No affect on flavor Eg apple, banana and pear

Question 41

Malliard reaction

Answer 41

Reaction when protein and reducing sugars are applies to dry heat Eg meat and bacon

Question 42

Biological aeration

Answer 42

Living orginism produces gases, yeast, bread /crumpets and pizza

Question 43

Chemical aeration

Answer 43

Bicarb soda or baking powder | eg cakes and honeycomb

Question 44

Mechanical aeration

Answer 44

Using mechanical action to incorporate air into the mixture eg sifting, whisking, creaming and folding

Question 45

Food poisoning types

Answer 45

Bacillus cereus Hepatitis A Salmonella