2 - Food Tech Prelims

A set of vocabulary flashcards covering nutritional science, food preparation properties, economic systems, and dietary guidelines based on the lecture notes provided lecture materials.

Iron

An essential mineral that helps produce haemoglobin, which is the protein in red blood cells that carries oxygen throughout the body.

Haemoglobin

The protein found in red blood cells responsible for transporting oxygen throughout the body.

Haem iron

A type of iron found in animal sources like red meats and organ meats that is more easily absorbed by the body than plant-based iron.

Non-haem iron

A type of iron found in plant-based foods that is absorbed less efficiently by the body compared to its animal-based counterpart.

Macronutrients

Nutrients required by the body in large amounts to provide energy and support growth, repair, and normal body functions, including carbohydrates, proteins, and lipids.

Carbohydrates

The body's main source of energy, often found in foods that people seek out when experiencing hunger for quick energy.

Proteins

Macronutrients essential for growth, tissue repair, maintaining muscles, and the production of enzymes, hormones, and antibodies.

Lipids

Also known as fats, these provide a concentrated source of energy, help insulate the body, and assist in the absorption of fat-soluble vitamins.

Micronutrients

Nutrients needed by the body in smaller amounts, categorized as vitamins and minerals.

Hunger

The body's natural physiological response to a need for energy and nutrients, often triggered by low blood glucose levels or an empty stomach.

Satiety

The feeling of fullness and satisfaction after eating which helps regulate food intake and prevents overeating.

Italian cultural group

A group that significantly impacted food availability in Australia after World War II by introducing ingredients like olive oil, pasta, and Mediterranean-style diets.

Poverty cycle

A pattern of ongoing disadvantage beginning with low income that limits access to nutritious food, education, and healthcare, making it difficult to break without intervention.

Subsistence economy

A system focused on self-sufficiency where individuals or small communities produce just enough food and resources to meet their own basic needs through traditional methods.

Industrial economy

An economy based on large-scale production of food and goods using advanced technology and machinery for commercial sale and global trade.

Non-Perishable Foods

Foods with a long shelf life that do not spoil quickly and usually require little to no refrigeration, such as canned goods, dried pasta, and rice.

Acidity in egg foams

Lowers the pH to help egg white proteins unfold more slowly and evenly, creating a stronger network that results in a more stable, finer, and longer-lasting foam.

Denaturation

The process where protein structures are altered or unfolded, causing the protein to lose its original shape due to heat, mechanical action, or chemicals.

Coagulation

A process occurring after denaturation where unfolded proteins join together to form a solid structure, resulting in a firmer food texture.

Steaming

A low-fat cooking method using steam that helps retain water-soluble vitamins, such as vitamin C and B vitamins, that might otherwise leach into boiling water.

Phytates

Compounds found in whole grains and legumes that can bind with non-haem iron in the digestive system and reduce its absorption.

Australian Guide to Healthy Eating (AGHE)

A national nutritional education aid and visual plate model that divides food into five main groups to show the recommended daily proportions for a balanced diet.

Enzymes

Specific proteins that help control and speed up chemical reactions in the body, including those for digestion and metabolism.

Antibodies

Proteins created by the immune system to help the body fight infections and protect against disease.

Gelatinisation

A functional property where starch granules are heated with liquid, causing them to absorb water, swell, and thicken the mixture.

Dextrinisation

The process where starch is exposed to dry heat, causing starch molecules to break down and develop a golden colour and toasted flavour.

Caramelisation

The functional property where sugars are heated and break down, producing a brown colour and complex flavours.

Appetite

The desire to eat, even when the body does not need food, often influenced by external factors like smell, sight, and social situations.

Temperature danger zone

The temperature range between $5^{\circ}C$ and $60^{\circ}C$ where bacteria grow rapidly.