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Food Science & Technology > Unit 1 > Flashcards

Unit 1 Flashcards

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1
Q

Vitamin A- Fat soluble micronutrients

A

Sources: Yellow fruits and vegetables, fish, dairy, egg yolks and dark green vegetables.
Functions: Good eye sight, healthy skin and healthy lining of the mouth, tongue and lungs.
Effects of a deficiency: Poor vision, stunted growth.

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2
Q

Vitamin D- Fat soluble micronutrients

A

Sources: Sun, dairy, fatty fish and margarine.
Functions: Absorption of Calcium- formation of bones and teeth.
Effects of deficiency: rickets and osteoporosis

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3
Q

Vitamin B1- Thiamin- Water soluble micronutrients

A

Sources: Wholegrain breads/ cereals, dried beans/ peas, yeast extract and nuts
Functions: Release of energy from food
Effects of deficiency: Beri beri- a skin disease

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4
Q

Vitamin B2- Riboflavin- Water soluble micronutrients

A

Sources: wholegrain’s, yeast extract, green vegetables, eggs and dairy products
Functions: healthy skin and eyes, the release of energy from food
Effects of deficiency: Skin disorders and Anaemia

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5
Q

Vitamin B3- Niacin- Water soluble micronutrients

A

Sources: Meat, fish, wholegrain’s, liver, eggs and dairy
Functions: Release of energy from food, healthy skin and functioning of digestive tracks
high risks of deficiency: smokers, elderly, vegans, heavy drinks and pregnant/ breastfeeding women

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6
Q

Vitamin C- Ascorbic Acid- Water soluble micronutrients

A

Sources: Citrus, tropical fruits and spinach
Functions: Resistance of infection, healing of wounds, healthy gums/ teeth and absorption of Iron.
Effects of deficiency: Scurvy, anaemia, slow healing wounds.

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7
Q

Iron- Minerals

A

Sources: Read meat, egg yolk, wholegrain’s and dark leafy vegetables
Functions: responsible for the formation of red bloods cells- part of enzymes
Effects of deficiency: anaemia

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8
Q

Calcium- Minerals

A

Sources: prawns, broccoli, dairy products, almonds and wholegrain’s
Functions: Formation of bones and teeth, nerve functioning and muscle contractions
Effects of deficiency: Osteoporosis and rickets
High risk of deficiency: Smokers, vegans, lactose intolerant and pregnant women

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9
Q

Sodium- Minerals

A

Sources: Bread, butter and ant food with added salt
Functions: assisting in the fluid balance in the body
Effects of deficiency: occurs in time of dehydration and can include cramps, nausea, headaches and fainting.

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10
Q

Protein- Macronutrients

A

two kinds of protein, complete and incomplete.
Functions of proteins: Growth. maintenance and repair of body cells, production of enzymes, DNA and hormones and secondary source of energy.

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11
Q

Complete protein

A

9 essential amino acids

Sources: all animal products and soy beans.

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12
Q

Incomplete protein

A

not all essential amino acids

Sources: rice, potatoes, baked beans, peas and breakfast cereals

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13
Q

Monosaccharides- Carbohydrates

A

simplest form of sugars, consists of glucose, fructose and galactose.
Sources: Fruit/ vegetables and honey

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14
Q

Disaccharides- Carbohydrates

A

Sucrose: Cane sugar and fruit
Lactose: Milk
Maltose: Malt sugar

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15
Q

Polysaccharides- Carbohydrates

A

Starch: Cereals and Vegetables

Cellulose/ fibre: Structure of the plant cell

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16
Q

Functions of Carbohydrates

A

preferred source of energy, stored in the form of glycogen, 1g = 16Kj of energy and cellulose is used to stimulate the digestive system.

17
Q

Saturated Fats- Fats

A

contains the maximum amount of hydrogen.
Sources: Animal products, coconut oil and palm oil
Function: Forms cholesterol- linked to heart disease

18
Q

Unsaturated fats- Fats

A

Healthy fats
Monounsaturated: Avocado and olive oil.
Polyunsaturated: Fish, nuts and seed oils
Function: Helps prevent the formation of cholesterol

19
Q

Trans fat- Fats

A

Fats exposed to high temperatures

Sources: Butter/ Margarine

20
Q

Sensory Properties of food

A
  1. Taste/ flavour- sweet, sour, bitter, salty
    i. temperature- sweetness intensifies at a higher temperature
  2. Aroma/ smell- Stimulates appetite
  3. Appearance- colour and shape
  4. Texture- The feel of food in the mouth- smooth/ chewy.
  5. Sound
21
Q

Physical Properties of food

A
  1. Colour
  2. Shape
  3. Size
  4. Volume
  5. Viscosity
22
Q

Chemical Properties of food

A
  1. Nutrients
  2. Colours
  3. Flavours
  4. Food additives
  5. Enzymes
23
Q

Functional Properties of food - Definition

A

how sensory, physicals and chemical properties change during cooking

24
Q

Functional Properties of Protein

A

Denaturation
Coagulation
Oxidation

25
Q

Functional Properties of Carbohydrates

A

Strach: Dexhrinistaion and Gelatinisation
Sugar: Caramelisation and Crystallisation

26
Q

Functional Properties of Fats

A

Emulsification

Rancidity

27
Q

Functional Properties of Processing

A

Aeration

Leavening

28
Q

Underconsumption of Nutrients- Anaemia

A

Insufficient red blood cells
Sources: Fish, eggs, red meat, tofu, green leafy vegetables and wholegrain’s
Deficiency: iron deficiency, transport of blood to the brain, fatigue, shortness of breath and pale skin

29
Q

Underconsumption of Nutrients- Osteoporosis

A

Fragile or brittle bones
Sources: Food rich in calcium- dairy products
Deficiency: deficient in calcium, bones lose calcium quicker than what the body can create it.

30
Q

Underconsumption of Nutrients- Malnutrition

A

Underconsumption of nutrients
Sources: healthy food
At risk of deficiency: elderly and low socio-economic groups

31
Q

Overconsumption of Nutrients- Obesity

A

Sources: Takeaway food, unhealthy food is cheaper, serving sizes are too big and availability of snack food
Solutions: change portion sizes and avoid rapid weight loss

32
Q

Overconsumption of Nutrients- Type 2 Diabetes

A

Sources: Lifestyle, high blood pressure, obesity and high blood fat
Solutions: regular meals, exercise, no smoking or takeaway and a low Kj diet.

33
Q

Overconsumption of Nutrients- Cardiovascular

A

Solutions: Regular exercise, wide variety of healthy food and maintaining a healthy weight.

34
Q

Societal influences on food- Lifestyle

A
  1. Social activities
  2. Use of leisure time
  3. Work commitments
  4. Family meal patterns
  5. Sleep patterns
35
Q

Other societal influences on food

A
  1. Culture and traditions
  2. Peer groups
  3. Media
  4. Advertising
  5. Marketing
36
Q

Wet processing techniques

A
  1. Baking
  2. Roasting
  3. Frying
  4. Grilling/ BBQ
  5. Stewing and Casseroling
  6. Braising
  7. Microwaving
37
Q

Dry processing techniques

A
  1. Boiling and Simmering
  2. Poaching
  3. Steaming
38
Q

What is required to be on a food label?

A
  1. Nutrion information pannel
  2. Percentage labeling
  3. Name or description of food
  4. Food recall information
  5. Information for allergy sufferers
  6. Date marking
  7. Ingredients list
  8. Country of origin
  9. Barcode
  10. Weights and measures
  11. Use and storage information
  12. Mandatory warnings and information
  13. Genetically modified content
  14. Legibility
39
Q

Functional properties

A 
aeration
caramelisation 
coagulation 
crystallisation
denaturation 
dextrinisation  
emulsification 
gelatinisation
leavening 
oxidation 
rancidity

Food Science & Technology (1 decks)

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