Foods and Nutrition Semester Review

Name the 6 main nutrients- their functions- their sources.

carbs, proteins, fats, vitamins, minerals, and water

Identify the 3 nutrients that provide calories.

proteins, carbohydrates, fats

identify the 3 nutrients that do not supply any calories

vitamins, minerals, water

calories provided per gram for: carbohydrates

4

calories provided per gram for fats

9

calories provided per gram for protein

4

deficiency disease

failure to get a sufficient amount of a nutrient may result

digestions

the bodily process of breaking food down into simpler compounds the body can use

absorption

the process of taking in nutrients and making them part of the body.

metabolism

convert energy from food into energy for the body

food borne illness

caused by contaminants, including microorganisms like bacteria, parasites, protozoa, and viruses

micro-organisms

tiny living creatures only seen through the microscope

cross contamination

microorganisms that are passed from one food to another

rickets

vitamin d deficiency

scurvy

vitamin c deficiency

osteoporosis

calcium deficiency

what can physical activity reduce the risk of?

type 2 diabetes, heart disease, many types of cancer, etc

how many minutes are recommended for physical activity for teens?

1 hour or more

who is most at risk for foodborne illnesses

children, elderly, pregnant women

what are the common symptoms of food borne illnesses.

abdominal cramps, diarrhea, fatigue, headache, fever, vomiting

at what temperature should cold foods be served and held?

40

at what temperatures should hot foods be served and held?

140

what techniques should be used when thawing foods?

refrigerator, microwave, cool water

list three proper safety procedures that should be used while in the kitchen.

keep knives sharp, use step stool to reach high places, wipe up spills immediately, wash fruits and vegetables before use

what is the longest amount of time that food can be left out?

2 hours

list 3 ways to prevent falls in the kitchen

use step stool/ladder to reach high places, wipe up spills immediately, keep floors clear of clutter

why is washing your hands important

to prevent cross contamination

whisk

incorporates air into foods + prevents lumps in sauces

peeler

remove the outer surface of fruits and vegetables

bent-edge spatula

lift + turn foods like pancakes

straight-edge spatula

spread icings + level ingredients in dry measures

rubber spatula

fold one ingredient into another

grater

shred and grate foods such as cheese and cabbage

chef's knife

designed for large cuts (biggest knife)

colander

drain foods

pastry blenders

blend shortening into flour

liquid measuring cups

measure milk, water, oil, and other liquid ingredients

dry measuring cups

measure dry ingredients (flour, sugar) and solid ingredients (shortening and pb)

measuring spoons

measure small amounts of liquids and dry ingredients

beat

add air into a mixture from the top to bottom over and over again

bake

cook by dry heat, usually in an oven

broil

to cook uncovered under a direct source of heat

blend

mix two/more ingredients together until well combined

cream

beat sugar and fat together until fluffy

peel

remove/strip off the skin/rind of some fruits and vegetables

simmer

cook below the boiling point, bubbles form slowly and break the surface

mince

cut/chop food as finely as possible

season

add salt, pepper, or other substances to food to enhance the flavor

boil

to cook submerged in a boiling liquid at or above boiling point of water

saute

cook food quickly in oil and or butter over high heat

combine

to stir together 2 or more ingredients

stir

move a spoon around in order to mix it thoroughly

fold

incorporate a delicate mixture into a thicker, eavier mixture with a rubber spatula

whip

mix rapidly to introduce air bubbles into food

tsp./ t

teaspoon

c

cup

tbsp/T

tablespoon

pt

pint

oz

ounce

qt

quart

lb

pound

gal

gallon

1 cup=

2 sticks of butter or 16 tablespoons

1 tbsp

3 tsp

2 pt

1 qt

1/3 c

5T + 1t

less than 1/8 t

pinch of the ingredient

8 oz

1 c

how do you double and half a recipe

by converting the measurements

when should you wash vegetables?

before eating, cutting, or cooking

what are the steps in cooking vegetables

add to boiling water, simmer until vegetables are just tender

what is the difference in cooking mild to strong flavored vegetables?

mild: covered pan, short time, little water. strong: uncovered pan, short time, cover in water

how should you store fresh fruit and vegetables?

in the fridge

can you purchase fruits when they are under ripe?

yes

what kind of liquid is used in canned fruit?

water, juice, or sweeet syrup

why should frozen fruit be served with a few ice crystals?

so they don't become soft and mushy

how do you know if fruit is fresh?

crispness, color, firmness, absence of bruises/decay, bright color

what is enzymatic browning?

when vegetables brown after you cut them

what should you look for when selecting fresh fruits and vegetables?

crispness, color, firmness, absence of bruises/decay, bright color

which part of the fruit holds most of the nutrients?

the peels

what are the different methods for cooking fruits and vegetables?

steaming, pressure cooking, baking, frying, boiling

list the categories to classify vegetables by their subgroups and types

subgroups: dark green, orange, legumes, starchy, other. types: tuber, root, stem, seeds, flower, leaves, fruit, bulbs

list the categories to classify fruits by their types

berries, drupes, pomes, citrus fruits, melons, tropical

how does vegetable color correlate with nutrients ?

darker color= more nutrients

bran

edible, outer protective layer of a seed which is rich in dietary fiber, B vitamins, and minerals

enrichment

nutrients are added back near original levels to replace those lost through processing

endosperm

middle layer, the largest part of a kernel contains the least amount of nutrition

fortification

process of adding 10% or more of the daily value of a specific nutrient to a product, for example iron added to bread

germ

smallest part of the grain. tiny embryo in a seed that will grow into a new plant (provides the most vitamins and minerals)

cereal

grain used for food such as wheat, oats or corn

refined

put back into

whole grain

contains all 3 parts of the grain

kernel

the edible part of a seed/grain

what are the effects of heat on starch?

dry heat- increase solubility. moist heat- absorbs water

different types of rice

long, medium, short, wild

different types of pasta

spaghetti, noodles, macaroni, lasagna

different types of bread

leavened: made with yeast. unleavened: no yeast

all purpose flour

bleached or unbleached, no nutritional difference, used in most recipes

rice flour

most popular in asia and the far east

potato flour

used for wheat free diets