Studied by 66 people
What are the water soluble vitamins?
Vitamin C
B group vitamins
Folic acid
What is the function of vitamin C/ Ascorbic acid ?
Needed for healthy connective tissue
Helps wounds heal
Helps in the absorption of iron
Is an antioxidant
What are the sources of vitamin C ?
Citrus foods (lemons,limes,oranges,grapefruit etc)
Blackcurrents
Red/green peppers
What happens when someone has a deficiency of vitamin C?
They get scurvy.
This causes swollen gums,joint pain and wounds fail to heal.
What happens when someone has an excess of vitamin C?
Can cause stomach pain and diarrhoea.
Ways of preventing loss of water soluble vitamins when buying and storing foods.
Keep the foods cool and dry
Store airtight
Keep milk and grains away from strong light
Limit surface area
Cooking/eating as soon as possible
Buy the freshest vegetables
Ways of preventing loss of water soluble vitamins when cooking food.
Steam foods,don’t boil
Keep skins where possible
Avoid continuous reheating
Use minimal amount of cooking
Serve raw where possible
If boiled,use water to create soup
What is the function of calcium?
Maintains normal bones and teeth
allows normal blood clotting
controls muscle contractions including the heart beating
What are the sources of calcium?
Milk/dairy products
Edible soft bones of fish (canned salmon)
Green leafy vegetables
Fortified soya bean products
Bread (fortified in UK)
How are calcium levels regulated?
By hormones like vitamin D.
What happens when calcium intake is too low?
Calcium is withdrawn from bones.
This leads to low bone density which can cause osteoporosis.
This may be caused by a lack in vitamin D which is common in teenage girls.
What is Iron needed for?
The formation of haemoglobin in red blood cells
Transport of oxygen around the body
Function of the immune system
Normal cognitive function
Reduction of tiredness and fatigue
Cell division
What are the two types of iron?
Haem iron.From animal source.This is readily absorbed into the body.
Non-haem iron.From plant sources,fortified foods and supplements.Vitamin C helps the absorption.
What are the sources of Iron?
Cereals
Vegetables
Nuts
Egg
Fish
Meat
What is a lack of Iron called?
Iron deficiency anaemia.
It is the most common nutrient deficiency. Menstruating women are at a higher risk for this.
Which nutrients interact with others?
Vitamins A,C and E
Calcium,Phosphorus and Fluoride
Calcium and Vitamin D
Iron and Vitamin C
Carbohydrates and the B vitamins
Vegan
someone who chooses not to eat anything made from animals or fish, including eggs, milk and cheese
Nutritional analysis
The process of determining the nutritional value of foods
Target group
The primary group of people that something,normally an advertising campaign,is designed to appeal to.
Dietary Dairy
A daily log of what you eat or drink each day
Food tables
Collections of data on the nutritional contents of food.
Cardiovascular Disease and Strokes
Cardiovascular disease is when blood flow is restricted because of fatty deposits inside an artery. .Strokes are when blood flow is cut off to the brain or when a blood vessel in the brain bursts.
Obesity
Abnormal or excessive fat accumulation
What happens to a water soluble vitamin like B group or C when cooked?
They leech into the cooking water and are destroyed when exposed to heat for a long time.
What happens to a water soluble mineral like calcium or Iron when cooked?
They are lost when fat is drained
What happens to a fat soluble vitamin like A,D,E or K when cooked?
They leech into the cooking water.
Shortening
The fat coats the flour particles and prevents them from absorbing water.This reduces the gluten development,which would cause the dough to become elastic.
Used in shortcrust pastry,biscuits and shortbread.
Aeration
This is achieved by creaming a fat with caster sugar.
Small bubbles of air are incorporated and form a stable foam which can be baked to give the springy texture.
Used in creamed cakes.
Plasticity
This describes the ability of a solid fat to soften over a range of temperatures.Fats do not melt at fixed temps but at a range.
This plasticity is due to the mixture of triglycerides,each with its own melting point.
What is an emulsifier?
A mix of two parts,Hydrophilic and hydrophobic.
The two types of emulsions
Oil in water emulsion forms when the amount of water is greater than the amount of oil.Tiny droplets of oil are spread throughout the water.E.g milk
Water in oil emulsions forms when the amount of oil is greater than the amount of water.Tiny droplets of water are spread throughout the oil.E.g Butter
Making butter
Fat globules ‘smash’ together in churning which causes the outer layer to break open these two fat globules are now combined as a larger particle.As you continue churning the fat particles become so large that they come together in a large mass.
Emulsion
The forced mixture of two substances (oil and water) that would normally separate from each other,
Denaturation
The change in structure of a protein. The long chain of amino acids that make up a protein unfold from their coiled state.
Methods to denature proteins
adding acid
mechanical action
heating
Curdling
This is when the protein in milk is denatured by acid.
The milk then develops a slightly lumpy appearance as all the protein in the milk has clumped together.
Coagulation
This is the setting of protein brought about by heat and is IRREVERSIBLE.
coagulation in different foods
Heated protein foods will coagulate in different ways
Meat protein will shrink when they coagulate(heating meat in a liquid will change the structure of the muscle fibres) The protein collagen will change to gelatin.
Egg whits become solid and turn white as they coagulate at 60C but egg yolk becomes solid at 70C
The protein in wheat is called and as this sets it gives the food their firm structure.
The milk proteins will coagulate and form skin on heated milk
Syneresis results from the over-coagulation of egg protein. Water is pushed out of the eggs.
Gluten formation
Gluten is a protein made from two proteins: GLUTENIN and GLIADIN
Glutenin gives the dough elasticity and Gliadin binds the dough together.When water is added gluten is formed.
As the dough is kneaded gluten continues to form, creating a framework in the bread dough which traps the CO2 from yeast.
Where does protein come from?
meat
eggs
nuts
poultry
fish
beans
lentil
dairy
vegetables
soy beans
Why do we need protein?
helps body grow and repair
forms structural and functional elements of body cells
growth in muscle mass
provides energy
involved in various metabolic reactions
Examples of protein complementation
rice and peas
beans on toast
hummus and pita
bean chilli and rice
Recommended protein intake.
RNI is set at 0.75g of protein per kg of body weight per day as an adult.
The average male should have 56g of protein per day
The average female should have 45g of protein per day.
Kwashiorkor
This is a disease in children when they are weaned off milk to a diet low in protien.It is a form of severe malnutrition.
Meat alternatives - Soya
Made from: beans,flour,water and flavours
Made into: Tofu and TVP
Nutrition: Provides protein
Meat alternatives - Quorn
Made from: micro-organisms and egg whites
Made into: Chicken fillets/meat substitutes
Nutrition:
High in HBV protein
High in fibre
low in fat
low in vitamins and minerals,needs to be fortified
Protein sparer
a substance in the diet that stops the use of protein for energy
Dietary fibre
Polysaccharides found in cell walls of veg,fruit,pulses and cereal grains.
Unlike other types of carbohydrates,these are not absorbed in the small intestine to provide energy and instead is digested in the large bowel by bacteria.
Sources of Fibre
wholegrain cereals and cereal products
pulses
fruit and veg
nuts and seeds
brown rice
potatoes
What happens when you have a lack of dietary fibre?
constipation
IBS
diverticulitis
heart disease
some cancers
blood sugar fluctuations
a rise in cholesterol levels
immune system may be compromised
What is the difference between insoluble and soluble fibre?
Soluble fibres dissolve in water.
Soluble fibres include plant pectin and gums.
Soluble fibre creates a gel once it dissolves to improve digestion.
In soluble doesn’t.
In soluble fibres includes plant cellulose and hemicellulose.
Insoluble fibre attracts water to your stool,causing less strain on your bowel.
LDL
Low density lipo-protein.This is ‘bad’ cholesterol which builds up and eventually clogs up arteries.
HDL
High density lipo-protein.This is ‘good’ cholesterol which absorbs cholesterol in the blood and carries it back to the liver.
Where would you place raw foods and eggs in the fridge?
On the bottom shelf above the drawers.
This is so no juices drip and contaminate other foods.
Where would you place the cooked meat in the fridge?
On the top shelf.
What are some tips when using a fridge?
Wrap foods that aren’t already
The top shelf is most likely the warmest
Door shelves are warmer than other parts
Food should be refrigerated for short amounts of time
Let hot foods cool before putting them in the fridge
Try not to open and close the fridge door a lot.
Fridges should be cleaned out regularly
Keep raw meat covered and on the bottom shelf
Drinks and milk should be kept in the door.
What are some personal hygiene rules for the kitchen?
Hair up
Wash hands
Sleeves rolled up
Don’t touch your face
Cover cuts
Gloves,mask
Hair/beard net
Apron
No jewellery
How do you use a food thermometer probe?
Clean and disinfect the probe before use
Insert the probe to the centre or thickest part of the food
Wait a few seconds for the display to stabilise before taking a reading
Read the temperature
Check the food has reached 75 C
Clean and disinfect the probe after use
What are some food safety points when buying food?
Make sure foods are in date
Buy cold foods when a fridge/freezer is available
Keep high risk foods out of the danger zone for as short as possible.
How can we reduce the amount of food waste?
Planning meals before buying
Cooking the correct quantities
Storing foods correctly
Picking less attractive foods
Reuse leftovers
Only buy foods you know will be eaten
How can manufacturers reduce the amount of food waste?
Make date labels clearer
Adding storage advice
Produce resealable packaging
What is the impact of food packaging?
Most isn’t reused
Takes a lot of energy to break down
Ends up in land fill and releases many pollutants
What is food miles?
The distance food travels from field to plate
What are the pros of buying locally produced foods?
Supports local farmers/businesses
Generally fresher
Sometimes better nutrition
Generally cheaper
What are the cons of buying locally produced foods?
Isn’t necessarily organic
Produce can only be grown at certain times of the year
Less variety available
What is organic farming?
Producing crops with no artificial chemicals
What are the pros of organic farming?
No GM crops
Use of natural fertiliser
Restricts use of chemicals
Taste nicer
Looks after wildlife
What are the cons of organic farming?
Expensive
Less available in shops
Limited choices
Same nutrients
Short shelf life
What is carbon footprint?
A measure of the impact the product or an individual has on the environment,in terms of the amount of greenhouse gases they produce.
What is a Lacto-vegetarian?
Someone who doesn't eat meat and eggs
What is a Lacto-ovo-vegetarian?
Someone who eats vegetables,eggs and dairy products but not meat.
What is a vegan?
Someone who chooses not to eat anything made from animals or fish, including eggs, milk and cheese.
What is protein complementation?
Different foods have different amounts and types of amino acids.
Vegans and vegetarians can get all essential amino acids by combining two LBVs.
What are the causes of Cardiovascular disease and Strokes?
Unhealthy diet
Lack of Physical activity
Tobacco use
Alcohol use
High cholesterol
What are the causes for Obesity?
Unhealthy diet
Little to no exercise
Genetics
Health conditions
Stress/mental health problems
what are the sources of vitamin D?
milk and butter
liver
oily fish
eggs
fortified breakfast cereals
What is vitamin D needed for?
developing and maintaining bones and teeth
healing broken bones
helping the body absorb calcium
preventing bone diseases
what happens when a person is vitamin D defficient?
It can result in rickets in babies and toddlers.
What groups are at risk for a vitamin D deficiency?
pregnant and breastfeeding women
babies and young children under 5
people who are not exposed to the sun often
people who have darker skin
What is the DRV for vitamin D?
10 micrograms.
Describe mayonnaise as an emulsion
(what it's made of etc)
It is made of oil,vinegar and eggs.
Egg yolk contains lecithin, an emulsifier, as it attracts both oil and water so binds the ingredients together.
Lemon juice helps to stabilise the mixture.
What is sensory evaluation?
It is judging the different sensory qualities, (senses).
Why conduct sensory analysis?
to ensure food meets customer expectations
to ensure that any changes to the product (sugar free etc) remain acceptable and consumers still like the product
to guarantee that food products remain consistent.
to compare food products with competitors
to ensure food products meet the original specification
to monitor the quality and shelf life of food products over time
What are the different sensory analysis tests?
paired preference test
hedonic ranking
triangle test
ranking test
rating test
profiling
What is the paired preference test?
A person is given two samples and is asked which they prefer.
What is the hedonic ranking test?
This is a type of preference test that finds out if people like or dislike a product/s.
They rank the samples on how much they like them.
What is the triangle test?
This is used to detect differences in two samples, a person is given three sample, two are the same, and they have to find the odd-one out.
What is the ranking test?
Looks at a particular sensory property in a number of samples.
What is the rating test?
Allows people to rate different sensory properties of a food.
What is profiling?
Used to get a detailed description of the appearance, taste and texture.
How do you create a fair testing environment?
distractions including smells should be removed
lighting should be controlled and coloured lighting should be used if there are visual differences between samples
seating should isolate testers
water should be provided to allow the sampler to cleanse between samples
Note 
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