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Food Studies > Sac 1 > Flashcards

Sac 1 Flashcards

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1
Q

Hunger

A

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

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2
Q

Appetite

A

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

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3
Q

Satiety

A

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

Feeling of fullness

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4
Q

Oesophagus

A

muscles push food from mouth to stomach

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5
Q

Liver

A

Produces bile

Bile helps break down fats

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6
Q

Gallbladder

A

Stores bile and sends it to the small intestine

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7
Q

Small intestine

A

Chemical digestion: chemically digests fats, carbohydrates, and proteins

Absorption: Villi absorb nutrients and send them to the bloodstream

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8
Q

Mouth

A

Mechanical digestion:teeth tear and grind food

Chemical digestion: Saliva breaks starches into sugars

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9
Q

Stomach

A

Mechanical digestion: Muscle contractions liquefy food

Chemical digestion: digestive juices break down proteins

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10
Q

Pancreas

A

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

Digest sugars

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11
Q

Large intestine

A

Absorption: absorbs water and sends it to the blood stream

Prepares for waste for elimination

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12
Q

Australian dietary guidelines

A
  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
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13
Q

Macro nutrients

A

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

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14
Q

Carbohydrates and types

A

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

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15
Q

Glucose

A

Provides energy

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16
Q

Fructose

A

Simple sugar found in fruit

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17
Q

Galactose

A

Found in milk

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18
Q

Sucrose

A

Formed from one part of glucose and one part of fructose

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19
Q

Lactose

A

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

20
Q

Maltose

A

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

21
Q

Low GI foods

A

pasta
peas
wholegrain bread
Sweet potato

22
Q

High GI foods

A

white bread
watermelon
potatoes
short grain rice

23
Q

soluble fiber

A

Broken down by bacteria in large intestine

24
Q

Insoluble fiber

A

keeps bowls regular

25
Q

resistant starch

A

promotes the growth of healthy bacteria

26
Q

Complete proteins

A

Contains essential amino acids

The amino acids promote growth and repair within the body

27
Q

Incomplete proteins

A

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

28
Q

Fats

A

Solid at room temperature
butter

Liquid at room temp
olive oil

29
Q

Saturated fat

A

They are present in fats that are solid at room temp

Mainly from animal origin

30
Q

Unsaturated fat

A

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

31
Q

Trans fat

A

Created artificially

32
Q

Conduction

A

Direct contact with a heat source

Dry frying

33
Q

Convention

A

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

34
Q

Radiation

A

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

35
Q

Denaturation

A

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

36
Q

Coagulation

A

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

37
Q

Gelatinsation

A 
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
38
Q

Dextrinisation

A

Starch+dry heat making toast

39
Q

Carmelisation

A

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

40
Q

Enzymatic browning

A

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

41
Q

Malliard reaction

A

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

42
Q

Biological aeration

A

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

43
Q

Chemical aeration

A

Bicarb soda or baking powder

eg cakes and honeycomb

44
Q

Mechanical aeration

A

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

45
Q

Food poisoning types

A

Bacillus cereus
Hepatitis A
Salmonella

Food Studies (2 decks)

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