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FOOD TECHNOLOGY > Y9 end of year > Flashcards

Y9 end of year Flashcards

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Gourmet Food flashcards
1
Q

name 5 factors effecting food choice:

A 
religion
health
lifestyle
age
seasonal availability
cost
ethics
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2
Q

what are the factors of the eat well plate and their sizes?

A 
fruit and retables 1/3
starchy food 1/3
protein 1/5
dairy products 1/5
sugar 1/15
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3
Q

Vitamin A:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

fat soluble

helps the immune and reproductive system as well as the heart, lungs and kidneys

it is stored in the liver so signs appear before any big health problems but they are;
stunted growth for children,
skin and mucus dry and become infected,
night blindness that can lead to permanent blindness

sweet potato, winter squash, kleptomaniac’s, collard, carrot, sweet red peppers, turnips green, spinach, Swiss chard, romaine lettuce.

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4
Q

Vitamin B12:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

water soluble

it is used to create healthy red blood cells as well as helping stop anaemia and megaloblast and helps keep bones healthy

anaemia as well as affecting you small intestine

fish, meat, poultry, eggs, milf and milk products

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5
Q

Vitamin C:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

water soluble

helps absorb iron into the small intestine as well as being necessary for growth and repair of all tissue

iron isn’t absorbed leading to anaemia

broccoli, winter squash, tomatoes, and many leafy greens

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6
Q

Vitamin D:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

fat soluble

helps absorb calcium and helps keep teeth and bones strong

rickets and bone pain

cheese, egg yolk, margarine, oily fish (eg. tuna or salmon)

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7
Q

Vitamin E:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

fat soluble

an antioxidant and helps with synthesis of the heme pigment

rarely you could get muscle weakness, poor transmissions and nerve impulses

vegetable oils, nuts, dried apricots, avocado, olives

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8
Q

Vitamin K:

  • solubility
  • benefits
  • deficiencies
  • sources (at least 3)
A

fat soluble

it helps the liver produce protein and is extremely important for healthy bones

it is extremely rare but babies can get it which can lead to loss blood internally but it can be fixed with an. injected dose of vitamin K

avocado, broccoli, figs, spinach, cauliflower, peach and Brussel sprouts

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9
Q

Iron:

  • benefits
  • excess
  • deficiencies
  • sources (at least 3)
A

iron helps with fatigue and concentration and it makes up 2/3 of haemoglobin

liver disease and heart problems as well as abdominal pain weakness and vomiting

anemia

dark leafy vegetables, lean red meats, whole meal bread, animal liver kidneys and egg yolk

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10
Q

Sodium:

  • benefits
  • excess
  • deficiencies
  • sources
A

helps regulate fluid levels

in excess it has been linked ti heart failure, kidney stones, oedema, stroke, stomach cancer

the body looses salt through peeing, vomiting and diarrhoea if too much salt is lost it can lead to hyponatremia this can lead to muscle cramps, nausea, vomiting and dizziness.

salt

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11
Q

Iodine:

  • benefits
  • deficiencies
  • sources (at least 3)
A

iodine is needed to make thyroid hormones. the hormones made by the thyroid help blood circulation, heart rate, body temperature and digestion rate.

if it is long term you might develop hypothyroidism. this causes dry skin, hair loss, fatigue, tiredness and slow reflexes.

dairy products, sea food, seaweed, eggs, bread, some vegetables and iodised salt

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12
Q

fluoride:

  • benefits
  • excess
  • deficiencies
  • sources (at least 3)
A

helps enamel strength

permanent discoloured teeth

weak enamel which can lead to tooth decay

tea, fish, chicken, fluoridated water, grape juice, bananas, avocado, strawberries, apples

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13
Q

Calcium:

  • benefits
  • deficiencies
  • sources
A

it makes bones and teeth stronger as well as making our nerves and muscles work properly

weak bones and teeth

milk and dairy products

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14
Q

Vitamin B3:

  • soluble
  • benefits
  • deficiencies
  • sources (at least 3)
A

water soluble

helps the digestive and nervous system work as well as keeping skin healthy

Pellagra which leads to diarrhoea, dermatitis and dementia

red meat, wheat, eggs, cow milk, yeast, poultry and red fish

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15
Q

What are the three types of carbohydrates and name:

a) sources
b) how fast they work
c) the function

A

1) sugar - it has a fast burn and is used for energy. It is very unhealthy and is found in fizzy drinks and fruits
2) starch - it is used for long time energy and is found in rice, potatoes, pasta and cereal
3) fibre - used in digestion to help sugar through the body and cannot be broken down

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16
Q

what are the two types of protein?

A

1) heme protein - protein with iron

2) non-heme proteins - protein without iron

17
Q

Water:

  • function
  • deficiencies
  • excess
A
  • to control body temperature, help remove waste, keep skin moist and healthy, absorbs all vitamins but A D E and k
  • headaches, urine becomes darker, wrinkled skin, you become weaker and tired, overheat easily, change blood pressure
  • blood won’t clot, blood becomes thin and diluted, hurts vital organs and makes them easier to brake
18
Q

What are the steps of digestion and what do they do?

A 
-mouth :
silva and mastication
-stomach:
churns and enzymes in the acids brake down protein
-small intestine:
the duodenum uses bile to brake down fats and has vili to expand surface area
-large intestine:
absorbs water and salt
19
Q

What four things give use energy and how much per gram?

A

carbohydrates - 1g = 16kj
protein - 1g = 16kj
fats - 1g = 37kj
alcohol - 1g = 29kj

20
Q

how does sight affect taste?

A

colours can change how we think something will taste

white is related to salt

21
Q

discrimination tests

A

discrimination test:
triangle - 3 samples where 1 is changed the other 2 are the same
a not a test - they are give a sample then a pallet cleaner then two other samples but out of the three only two are the same

22
Q

preference test

A

preference test:
paired test - people are given two or more samples no info is given and they have to say what they are and if their different
hedonic rating - they are give 2 or more samples and they have to rate it 1(best) - 5(worst) and at the end they add all the scores and the highest s the worst

FOOD TECHNOLOGY (3 decks)

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