Section 1 - Food, Nutrition and health

Question 1

What are the functions of protein

Answer 1

• Growth of all body cells and tissue
• Repair and maintenance of all body tissue- i.e makes hormones, enzymes and antibodies
• Provides an energy source - 1g = 4kcal

Question 2

What are proteins made of?

Answer 2

amino acids - the ‘building blocks of the body’

Question 3

What is the difference between non-essential amino acids and essential amino acids?

Answer 3

Non- essential amino acids: The ones out bodies can make ( there are 11)
Essential amino acids: The amino acids our bodies do not produce, so we have to get them through food. ( there are 9)

Question 4

What is HBV proteins?

Answer 4

High biological value proteins. These foods contain all of the essential amino acids.
These are mainly found in animal source ( meats, fish, milk) and some plant based proteins (soya beans, quinoa)

Question 5

What are LBV proteins?

Answer 5

Low biological value proteins. These foods are missing one or more of the essential amino acids (plant sources such as peas, lentils, nuts, seeds and most beans, spinach or broccoli)

Question 6

Describe protein complementation

Answer 6

Protein complementation ois the combination of two LBV foods ,which only have a few of the essesntial amino acids, such as hummus and pitta, to make a meal that contains all of the needed amino acids.

Question 7

what are the DRV of protein?

Answer 7

Average male - 55g

Average female - 45g

Question 8

Why would pregnant women need to have more protein?

Answer 8

Pregnant women will need 6g of protein to help the baby grow and will require even more when breastfeeding.

Question 9

What is the function of carbohydrates?

Answer 9

Provided energy for the body for movement, growth, chemical processes and reactions

Question 10

What are the four functional and chemical properties for proteins?

Answer 10

1. Denaturation
2. Gluten formation
3. Coagulation
4. Foam formation

Question 11

What are the four functional and chemical properties for fats?

Answer 11

1. Shortening
2. Aeration
3. Plasticity
4. Emulsification

Question 12

What are the three functional and chemical properties for carbohydrates?

Answer 12

1. Dextrinisation
2. Gelatinisation
3. Caramelisation

Question 13

Define DENATURATION

Answer 13

Protein
A change in structure of the protein molecules

May be permanent when heated and change in chemical structure or temporary e.g. when egg white foam stands and collapses back to usual state

Question 14

Define GLUTEN FORMATION

Answer 14

Protein
GLUTEN is a general name for all t proteins found in flour.
‘Strong bread flour’ contains large amounts of both Gleason and glutenin, creating gluten

Question 15

What is glutenin for?

Answer 15

Gives the dough strength and elasticity

Question 16

What is gliadin for?

Answer 16

Binds the dough together into a sticky mass

Question 17

Define COAGULATION

Answer 17

Protein

The setting of protein brought about by heat an acids. It is reversible

Question 18

Define FOAM FORMATION

Answer 18

Protein

Foam occurs when. Gas is spread through a liquid (i.e whisking eggs) to produce a gas-in-liquid foam

Question 19

Define SHORTENING

Answer 19

Fats
The process in which fats coat the flour particles, preventing absorption of water, resulting in a crumbling mixture
(Think of making an apple crumble or pastry)

Question 20

Define AERATION

Answer 20

Fats

When air is trapped in a mixture

Question 21

Define PLASTICITY

Answer 21

Fats

The ability of a solid fat to soften over a range of temperature

Question 22

Define EMULSIFICATION

Answer 22

A mixture of two liquids- oil and water

Question 23

What are the two types of emulsion?

Answer 23

1. An oil-in-water emulsion. Forms when there is more water than oil(e.g. mayonnaise)
2. A water-in-oil emulsion . Forms when there is more oil than water (i.e. butter)

Question 24

Define an emulsifier

Answer 24

Emulsifiers are substances that will allow two immiscible liquids to hold together

Question 25

Define a hydrophilic molecule

Answer 25

(Water-lover)

Attracted to water

Question 26

Define a hydrophobic molecule

Answer 26

(Water-hating)

Repulsed by water

Question 27

What happens when you add an emulsifier?

Answer 27

The water molecules bond to the hydrophilic side and the oil molecules bond to the hydrophobic side. This holds the oil and water together into a stable emulsion

Question 28

Give an example of a stable emulsion

Answer 28

Mayonnaise

Question 29

Define DEXTRINISATION

Answer 29

Carbohydrate

When a dry heat turns a starch brown e.g baking a cake

Question 30

Define GELATINISATION

Answer 30

Carbohydrates

Process in which moist heat is applied to starch grains, which swell, break open and release thickening AMYLASE