WJEC GCSE food nutrition and preparation 9-1

how many portions of fruit or veg does the government recommend to promote good health?

5

what is aeration?

air is added to a mixture to help make it lighter

what is alternative protein?

a form of protein not from meat that is suitable for vegetarians (eg. tofu)

what are amino acids?

building blocks of the body that make up proteins

what type of amino acids can our body make?

non-essential

where does our body get essential amino acids from?

foods

what is the condition where a person has a reduced number of red blood cells?

anaemia

what is a basal metabolic rate?

the minimum amount of energy needed to keep you alive each day

what does the best before date tell you?

the date a low risk foods quality is expected to deteriorate

what is a biological value a measure of?

the amount of essential amino acids a protein based food contains

whats a calorie a measure of?

the amount of energy in food

whats a carbon footprint?

a measure of impact something has on the environment

what is cardiovascular disease?

any disease related to the heart or blood vessels

what is cholesterol?

a fatty substance essential for cell membrane

what can to much cholesterol do in the body?

increase risk of cardiovascular disease

what is coagulation?

when denatured proteins join together changing the appearance and texture of food

what happens to the digestive system if someone has coeliac disease?

it is sensitive to gluten and cant digest it

what is cross contamination?

the transfer of potentially harmful bacteria from one thing to another

what is a danger zone?

the range of temperatures that bacteria multiply very quickly

what range of temperatures is in the danger zone?

5-63 degrees

what happens during denaturation?

chemical bonds holding proteins together break down causing proteins to unravel

what is dextrinisation?

when starch molecules break down into dextrins after being exposed to dry heat

what is diabetes?

a disorder where blood glucose levels stay too high because the pancreas cant produce enough insulin or the body resists it

what are dietary reference values?

estimates of amounts of nutrients people need in their diets

whats an eat well guide?

government healthy eating guidelines in the form of pie charts that show the proportions of food that people should have in their diets

whats an emulsifier?

something added to food to hold its ingredients together that wouldn't normally mix

what do enzymes act as?

biological catalysts that speed up chemical reactions

what does the fair trade foundation do?

partner with food suppliers and try and improve their working conditions and income

where are fat soluble vitamins found?

fatty foods and the body stores them i in fat tissue for future use

what are food miles?

the distance a food product travels from where its produced to where its sold

what is it called where a person is unable to afford or access sufficient and nutritious food?

food poverty

whats food security?

someone having access at all times to enough safe and nutritious food for an active and healthy life

what happens in fortification?

extra nutrients are added to foods

what happens in gelatinisation?

starch particles swell and burst which thickens a liquid

what happens in gelation?

foods are set by chilling or freezing

what is gluten?

a protein found in wheat flours that makes doughs elastic

what type of food is slaughtered or prepared using a method that follows Islamic dietary laws?

halal

what is a high risk food?

a ready to eat meal that if not stored properly could grow harmful microorganisms

what is an inability to eat a type of food without negative affects on the body?

intolerance

what type of food follows the requirements of Jewish dietary laws?

kosher

what is somebody who doesn't eat any meat fish or eggs but consumes milk and other dairy products called?

a lacto vegetarian

what is somebody who doesn't eat any meat or fish but consumes eggs milk and other dairy products called?

lacto ovo vegetarian

whats the digestive problem where people cant digest lactose called?

lactose intolerant

whats a macronutrient?

a nutrient needed by our bodies in large amounts

whats a micronutrient?

a nutrient needed by our bodies in small amounts

whats a microorganism?

a tiny living thing including moulds bacteria and yeasts

whats a mineral?

a chemical element that our bodies need in small amounts

what is mould?

a microorganism that can spoil foods

what happens in a nutritional analysis?

they find out the nutritional content of a food or recipe

what is the condition called when the body has accumulated too much fat?

obesity

what are omega 3 and omega 6?

groups of essential fatty acids that our bodies cannot make

what is the bone disease where bones weaken and become brittle called?

osteoorosis

what is pasteurisation?

a process of heat treating food to destroy bacteria

whats a preservative?

something added to food to slow down the growth of bacteria and other microorganisms so the product lasts longer

what happens in primary food processing?

changing raw foods to make them ready to eat or cook or prepare them as an ingredient for other food products

what is protein complementation?

combining low biological value proteins to give them enough of all the essential amino acids we need

what is ramadan?

a month in the muslim year in which most muslims are expected to fast between sunrise and sunset

what is reduction?

a process that thickens and makes flavours of liquids more intense by evaporating water

what is a reference intake?

guidelines for the amount of energy and nutrients an average adult requires per day

what is rickets?

a condition where children's bones are left soft and weak

what are saturated fats?

a group of fats that mainly come from animal sources and are solid or semi solid at room temperature

what is secondary food processing?

changing primary processed foods into other food products

what is a shelf life?

the amount of time a product can go without spoiling or loosing its quality

what is a sustainable process?

one that doesnt cause permanent damage to the environment or use up finite resources

what are unsaturated fats?

fats that come from mainly vegetable sources and are normally liquids at room temperature

what does the use by date tell us?

when the food is likely to be unsafe to eat

what is someone who doesnt eat any products from an animal called?

a vegan

what is someone who doesnt eat any meat called?

a vegetarian

what are vitamins?

organic compounds needed in small quantities to keep our body alive and healthy

what are water soluble vitamins?

ones that arent stored in the body and should be taken daily

what is yeast?

a microorganism that can spoil food and is also used as a raising agent in bread making

what is protein needed for?

growth, repair and maintenance

what are proteins made up of?

amino acids

what problems can excess protein cause?

pressure and strain on the liver and kidneys

what problem can protein deficiency cause?

slowed growth
weak hair skin and nails
weak immune system
digestion problems
kwashiorkor
oedema

what do fats provide?

energy, nutrients and insulation

which type of fat is generally better for your health?

unsaturated

what % of our daily food energy should fats make up?

less than 35

what problems can excess fat cause?

weight gain
obesity
type 2 diabetes
increased blood cholesterol
high blood pressure
increased risk of cardiovascular disease

what problems can fat deficiency cause?

vitamin deficiency
weight loss
less insulation
thinner layer of fat - less protection

what are carbohydrates needed for?

energy

what type of carbohydrates are digested quickly?

simple

what type of carbohydrates take longer to digest?

complex

what % of our energy should come from carbohydrates?

50

what problems can excess carbohydrates cause?

fat - obesity -other health problems
dental problems
rapid blood sugar level changes

what problems can a carbohydrate deficiency cause?

blood sugar levels drop - hunger - tired -dizzy
use fat stores and protein stores

what type of vitamins are vitamins A and D?

fat soluble

why do we need vitamin A?

eyesight
growth
immune system
skin

what problems can excess vitamin A cause?

weak bones

what problems can vitamin A deficiency cause?

night blindness
weak immune system
stunted growth

what do we need vitamin D for?

absorption of various minerals

what problems can excess vitamin D cause?

too much calcium - kidney damage

what problems can vitamin D deficiency cause?

bone diseases - soft/ brittle bones

what type of vitamins are vitamins B and C?

water soluble

why do we need vitamin C?

protects body from diseases and allergies
blood vessels healthy
heals wounds
helps body absorb iron

what problems can excessive vitamin C cause?

stomach pain
diarrhoea

what problems can vitamin C deficit cause?

anaemia and scurvy
increase cancer risk

what are the main types of vitamin B an what are their functions?

B1- helps nervous system and energy release from foods
B2- helps energy release from foods and repair of tissues
B3- helps energy release of foods and maintain a healthy nervous system and skin
B9- important for growth and babies and works with B12 to make red blood cells
B12- helps with nervous system and works with B9 to make red blood cells

what are trace elements?

minerals needed in even smaller amounts (fluoride and iodine)

what are minerals?

chemical elements needed in small amounts (calcium iron potassium magnesium)