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CCEA GCSE Food & Nutrition > Unit 1 and Unit 2 > Flashcards

Unit 1 and Unit 2 Flashcards

1
Q

Define food Provence

A

The origin of food: where it comes from

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2
Q

Define Food Additives

A

Natural or synthetic substances added to food to perform a particular function.

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3
Q

6 examples of food additives and their function

A

Antioxidant- extends shelf life
Colours - make food look attractive
Emulsifiers - helps to mix ingredients together and stop them separating during storage
Flavourings - replace flavours lost during processing
Preservatives - keeps food safe to eat for longer.
Sweeteners- used instead of sugar to make food taste sweet

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4
Q

Define food fortification

A

Nutrients added to food during processing.

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5
Q

Reasons why food is fortified

A

To replace nutrients lost during processing
To display for marketing purposes
To cater for individuals with certain dietary needs such as vegans
To prevent deficiency disorders

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6
Q

3 Examples of foods that are fortified and why.

A

Milk - fortified with b12 for vegans
Bread - folic acids - pregnant ladies
Eggs - fortified with omega 3 - marketing

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7
Q

2 foods that are grown

A

Carrots and potatoes

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8
Q

2 foods that are reared

A

Chicken/poultry and beef

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9
Q

2 foods that are caught

A

Mussels, oysters, shrimp, crab
Tuna, salmon

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10
Q

2 examples of plant sources of protein

A

Beans
Pulses

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11
Q

2 examples of animal sources of protein

A

Eggs
Chicken
Beef

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12
Q

2 examples of novel sources of protein

A

Soya
Tofu

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13
Q

Identify the 3 main parts of food production system

A

Input eg banana
Process eg turning banana into a smoothies
Output - banana smoothie

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14
Q

Identify the 3 main stages in the food supply chain

A

Agricultural sector - where food is grown reared or caught
Manufacturing sector - part where food goes through stage of processing or production
Distribution sector - part where food is transported and supplied to food businesses.

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15
Q

5 groups that make up the eatwell guide

A

Fruit and veg
Starchy carbohydrates such as Potatoes/breads/rice/pasta and other starchy carbs
Oils and spreads
Diary and alternative
Beans pulses, eggs, meat fish and other proteins

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16
Q

8 tips for eating well

A

1- don’t get thirsty, sim to drink 6-8 glasses of water per day
2- don’t skip breakfast. Provides our bodies with energy
3 - get active and be a health weight. Being overweight leads to health issues
4 - eat less salt, no more than 6g a day for adults
5 - eat more fish, 1 portion of oily fish a week reduces risk of heart disease.
6- cut down on saturated fats and sugar. Too much increases cholesterol which can lead to heart disease
7 - eat lots of fruit and veg, plenty of fibre into your diet
8 - base your meals on starchy foods, contains energy for our bodies

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17
Q

Seven reasons why food Provinence benefits consumers

A
  1. Quality Assurance
    1. Informed Choices
    2. Health Promotion
    3. Trust Building
    4. Sustainable Practices
    5. Local Support
    6. Cultural Identity
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18
Q

Outline nine steps involved in crop production

A

1- preparing the soil
2- sowing seeds
3- watering
4-fertilising
5-weeding
6-protecting from pests
7-harvesting
8-separation and inspection
9- storage

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19
Q

5 reasons why food processing benefits consumers

A
  1. Time-Saving
    1. Longer Storage
    2. Consistent Quality
    3. Cost Efficiency
    4. Food Safety
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20
Q

Six reasons why foods are fortified and give examples for each reason

A
  1. Prevent Nutrient Deficiency
    1. Enhance Public Nutrition
    2. Support Vulnerable Groups
    3. Restore Lost Nutrients
    4. Address Global Health
    5. Enrich Modern Diets
21
Q

Outline a range of factors affecting energy expenditure

A

-BMR
-PAL physical activity level if you’d a manual job you’d except more energy than office worker
-age during childhood energy requirements increase
-gender adult males need more energy than adult female
-specific needs women’s energy needs increase in pregnancy and breast feeding

22
Q

How many Kcals are provided from each of the following
1g protein
1g carbohydrates
1g fats

A

Protein proved 4kcal
Carbohydrates provided 3.76kcal
Fat provides 9kcals

23
Q

What is a natural additive and give an example.

A

Natural additives are substances naturally found in food products that are extracted from one food to be used for another, for example beetroot juice can be used as an additive for sweets to enhance their purple colour

24
Q

What is a nature identical additive and given an example?

A

These substances are man-made copies of those that naturally occur in food products, for example benzoic acid is found naturally but it’s also synthetically made and used as a preservative

25
Q

What are artificial additives and give an example?

A

These substances are synthetically made and are not naturally finding any food products for example Saccharin is an artificial sweetener

26
Q

Name the five characteristics of intensive farming

A

High yield crops
Pesticides used to control weeds and pests
Chemical fertilisers used to enrich the soil
Animals kept indoors with limited space
Mechanised agriculture

27
Q

Name five characteristics of organic farming

A

-Crop rotation link to seasons
-Hand wedding and natural pest control -Green manure and composting to enrich the soil
-Animals are given space to move freely
-Labour intensive agriculture

28
Q

Describe the three main methods for catching fish and given an example of a type of fish caught each of these ways

A

Dredging- dragging metal frame nuts with rakes attached through the sea bed.
(E.g. mussels)

Linecaught- large or small scale using bated hooks (e.g. mackerel)

Pots and Creeks- these are baited with fish and placed on the seabed to be collected later (e.g. crab)

29
Q

Describe the concept of protein complementation

A

A combination of low biological value proteins in one meal to provide all the essential amino acids

30
Q

What is LBV and HBV?

A

Low biological value
high biological value

31
Q

Explain why the body needs energy

A

Physical activity
Maintaining body temperature at 37°
Bodily function such as heartbeat, breathing and digestion
Growth and repair of body tissues
Meeting the body specific needs (e.g. during pregnancy, lactation and recovering from illness)

32
Q

Explain two functions of protein

A

Growth and repair
Maintenance of body tissue

33
Q

Differentiate between dispensable and indispensable amino acids

A

Dispensable amino acids are made in the body but indispensable amino acids are not and have to be intaken from the diet

34
Q

Evaluate the use of additives in food

A

Additives in food can provide a range of advantages such as extend shelf life and intensify flavour in food however people may want their food to be natural

35
Q

What is meant by write down?

A

It means site examples

36
Q

What is meant by identify?

A

Name label or recognise

37
Q

What is meant by outline?

A

Summarise the main points

38
Q

What is meant by describe?

A

Describe means set out characteristics say what something is and use examples

39
Q

What is meant by explain?

A

Explain means you need to give a detailed answer set out purposes or reasons and give examples

40
Q

What is meant by differentiate?

A

Identify the differences between

41
Q

What is meant by evaluate?

A

Evaluate means to consider evidence for and against

42
Q

State three disadvantages of additives in food

A

Potential health risks
Nutritional impact The additives may enhance the food, but the food will still lack essential nutrients
Misleading quality perception Making food appear more fresh than it actually is

43
Q

Disadvantages of fortifying food

A

Risk of over consumption
Masking poor diet
Uneven accessibility because fortified foods are usually more expensive so aren’t as obtainable by lower income households

44
Q

Antioxidants examples of food

A

Fruit juice
Salad dressings
Sauces
Bakery products

45
Q

Colours examples of food

A

Soft drinks
Fruit yoghurts
Tinned peas
Confectionery

46
Q

Emulsifier example of food

A

Jam
Ice cream
Mayonnaise
Sources

47
Q

Flavourings examples of food

A

Sauces
Soup
Chilled meals
Savoury snacks

48
Q

Preservatives examples of food

A

Bread
Biscuits
Dairy products
Cured meats

49
Q

Sweeteners examples of food

A

Low-calorie products
Soft drinks
Yoghurts
Desserts

CCEA GCSE Food & Nutrition (2 decks)

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