Nutrition and Food Science Vocabulary

A comprehensive set of vocabulary cards covering macronutrients, micronutrients, food safety, and cooking techniques based on the lecture notes.

Six Nutrients

Carbohydrates, proteins, fats, vitamins, minerals and water

Main function of carbohydrates

To provide energy

Complex carbohydrates

Bread, rice, pasta, potatoes and cereals

Function of protein

Growth, repair and maintenance of body tissues

HBV proteins

High Biological Value proteins such as meat and eggs

LBV proteins

Low Biological Value proteins such as beans and lentils

Function of fat

Provides energy, insulation and protection of organs

Vitamin A

Helps maintain healthy skin and vision

Vitamin D

Helps the body absorb calcium

Calcium

Essential for healthy bones and teeth

Iron

Essential for the formation of red blood cells

Eatwell Guide

A guide showing the proportions of foods needed for a balanced diet

Fibre

Aids digestion and prevents constipation

Health problems linked to excessive sugar

Obesity and tooth decay

Risk of excessive saturated fat

Increased risk of coronary heart disease

Salt intake limitation

Necessary because it can increase blood pressure

Vegetarian

Someone who does not eat meat or fish

Vegan

Someone who avoids all animal products

Coeliac disease

An autoimmune condition triggered by gluten

Gluten-containing foods

Wheat, barley and rye

Religious dietary laws

Followed because of beliefs and traditions

Food provenance

The origin and journey of food

Seasonal food

Food grown and harvested naturally at certain times of year

Advantage of local food

Reduced food miles

Fairtrade

Aims to ensure fair prices and conditions for producers

Gelatinisation

Starch granules absorb water and thicken when heated

Coagulation

Proteins setting when heated

Dextrinisation

Starch browning due to dry heat

Caramelisation

Sugar browning when heated

Denaturation

Change in protein structure caused by heat, acid or whisking

Cross-contamination

Transfer of harmful bacteria from one food or surface to another

Bacterial growth conditions

Warmth, moisture, food and time

Hand washing

Reduces the spread of bacteria

Chilled food storage temperature

Generally should be stored below $5^{\circ}C$

Danger zone for bacterial growth

Approximately $5^{\circ}C–63^{\circ}C$

Factors affecting food choice

Cost, culture and religion

Advertising influence

Encourages consumers to buy products

Income influence on food choice

Influences what foods people can afford

Commodity

A raw food ingredient used in cooking

Functions of eggs

Binding, coating, emulsifying and aeration

Gluten

A protein formed when flour is mixed with liquid

Function of yeast

Produces carbon dioxide to make dough rise

Emulsion

A mixture of oil and water held together by an emulsifier

Bridge hold

Safe cutting of ingredients

Claw grip

Protecting fingers while chopping

Kneading

Develops gluten in dough

Rubbing-in

Mixing fat into flour to create a breadcrumb texture

Accurate weighing

Improves consistency and quality

Causes of food spoilage

Bacteria, moulds and enzymes

Freezing preservation

Slows microbial growth

Drying preservation

Removes moisture needed by microorganisms

Canning preservation

Heat destroys microorganisms and the container is sealed