Food Science Flashcards

Flashcards in a Term and Definition format.

Emulsification

This process allows two liquids that normally don't mix (like oil and water) to blend together.

Emulsifiers

An ingredient like egg yolk, mustard, or lecithin helps stabilize the mixture.

Emulsification Examples

Mayonnaise, salad dressings, and ice cream all rely on emulsification to maintain a smooth texture.

Oxidation

Occurs when food is exposed to oxygen, leading to changes in color, flavor, and nutritional value.

Oxidation Example

Apples and bananas turn brown when cut due to oxidation.

Prevention (Oxidation)

Adding lemon juice (which contains antioxidants like vitamin C) can slow down oxidation.

Leavening

The process of incorporating gases into dough or batter to make it rise.

Leavening Agents

Include yeast, baking powder, and baking soda.

Leavening Example

Bread rises because yeast produces carbon dioxide, creating air pockets in the dough.

Rancidity

The breakdown of fats over time, leading to unpleasant odors and flavors.

Cause (Rancidity)

Exposure to oxygen, heat, and light speeds up rancidity.

Rancidity Example

Old nuts or oils develop a stale, bitter taste due to oxidation.

Prevention (Rancidity)

Storing fats in airtight containers and cool places helps slow rancidity.

Micronutrients

Essential for various body functions, even though they are needed in small amounts.

Fat Soluble Vitamins (Stored in fat, absorbed with dietary fat)

Vitamins A, D, E, K.

Vitamin A

Supports vision, immune function, and skin health. Sources: Carrots, liver, dairy products.

Vitamin D

Helps the body absorb calcium, keeping bones strong. Sources: Fatty fish (salmon, tuna), fortified dairy, and sunlight exposure.

Minerals (Essential for body functions)

Calcium, Iron, Sodium.

Calcium

Strengthens bones and teeth, supports muscle function. Sources: Dairy products, leafy greens, almonds.

Iron

Helps transport oxygen in the blood, preventing fatigue. Sources: Red meat, spinach, lentils.

Sodium

Regulates fluid balance and nerve function. Sources: Salt, processed foods, cheese.

Health Effects of Nutrient Imbalance

Conditions that arise from inadequate or excessive nutrient intake.

Undernutrition (Deficiency Issues)

A state of not getting enough essential nutrients.

Anaemia

Caused by iron deficiency, leading to tiredness and weakness. Solution: Iron-rich foods like red meat and fortified cereals.

Osteoporosis

Weak bones due to calcium deficiency, increasing fracture risk. Solution: Consuming dairy, leafy greens, and vitamin D-rich foods.

Over-Consumption (Excess Nutrients)

A state of getting too much of certain nutrients.

Cardiovascular Disease

Linked to excessive saturated fats and salt intake, leading to high blood pressure and heart problems. Solution: Eating more fruits, vegetables, and lean proteins while reducing processed foods.

Type 2 Diabetes

Caused by excessive sugar intake, leading to insulin resistance. Solution: Reducing sugary foods and maintaining a balanced diet.

Food in Society - Influences and Regulations

The broader context of food choices and safety.

Societal Influences on Food Choices

Include convenience foods, time constraints, and traditional/religious diets.

Busy Lifestyles

Lead to reliance on convenience foods. Example: Fast food is popular due to time constraints.

Culture & Religion

Traditional diets and religious beliefs shape food choices. Example: Some cultures avoid pork or beef due to religious reasons.

Australia NZ Food Standards Code

A set of standards that food must meet for safety and quality.

Food Labelling (Must be accurate)

Information provided on food packaging to consumers.

Nutrition Information Panel

Shows calories, fat, protein, etc.

Allergy Info

Lists common allergens like nuts, dairy, gluten.

Serving Size

"Per serve" or "per 100g" for comparison.

Ingredients list

Shows all components in the food product.

No GMOs

Some foods are exempt from labelling laws (e.g., fresh fruits, vegetables, single-ingredient foods unpackaged).

Best Before/Use By Dates

Indicate food quality and safety.

Food Act 2008 (WA)

Ensures food safety by regulating hygiene, handling, and storage practices.

Work Health and Safety Act 2020

Protects workers in food-related industries by enforcing safe working conditions.