Year 11 Food Technology and Nutrition Study Notes

Comprehensive vocabulary flashcards covering Year 11 study notes on nutrition, food science properties, and economic factors affecting food availability.

Lifestyle

A significant social factor that affects the food cycle and selection.

Maillard Reaction

A chemical reaction that occurs when denatured proteins combine with sugars in the presence of dry heat, resulting in effects such as browning meat.

Macro-nutrients

Nutrients required by the body in large amounts, specifically including protein, carbohydrates, and lipids.

Marketplace

A location where people buy and sell goods to generate profit quickly and sell off various items.

Aeration

The functional property of incorporating air bubbles into a product, commonly applied to foods like whipped cream.

Sedentary lifestyle

A lifestyle characterized by minimal physical activity, often involving sitting, lying down, and resting as much as possible.

Water-soluble vitamins

Vitamins that move freely through the body, with excess amounts being excreted by the kidneys.

Embargo

The partial or complete prohibition of trade with a particular country or group of countries.

Microwave defrosting

Considered the safest technique for defrosting frozen meat.

Infancy

The initial part of childhood characterized by a pattern of rapid growth.

Emu Eggs

A substantial part of the traditional Aboriginal diet gathered by women and children as a source of protein prior to European settlement.

Micro-nutrients

Vitamins and minerals needed in small amounts to ensure the body functions properly and maintains a strong immune system.

Discrimination test

A type of sensory evaluation used to determine whether there is a noticeable difference between two or more food products based on specific attributes like crunch.

Values

A psychological factor affecting food selection, such as choosing a vegetarian diet due to concerns for animal welfare.

Lactose

A disaccharide found in milk and dairy products composed of $\text{glucose} + \text{galactose}$.

Allergy

The body's immune system response to a food protein that releases histamines, potentially causing symptoms like lip swelling or breathing difficulty.

Polyunsaturated Fatty Acids

A type of lipid commonly found in nuts and seeds.

3-dimensional food

Food with a physical shape and volume (length, width, and height/depth) that is not currently used as an example of smart farming.

Cross contamination

The transfer of bacteria from one source to another, such as using the same cutting board for raw meat and vegetables.

Iron and Red Meats

Red meats and organ meats are considered the best sources of iron for the human body.

Steaming

A low-fat food preparation technique that preserves nutritional value and water-soluble vitamins like $\text{vitamin C}$ and $\text{B vitamins}$ by using steam instead of boiling water or oil.

Acidity (in Whipping)

A factor that improves the volume and stability of egg white foams (like meringues) by allowing proteins to unfold slowly and form a stronger network around air bubbles.

Australian Guide to Healthy Eating (AGHE)

A nutritional education aid using a visual plate model to divide foods into five main groups: vegetables/legumes, fruit, grain foods, lean meats/alternatives, and dairy/alternatives.

Poverty cycle

An ongoing pattern of disadvantage where low income limits access to food, education, and healthcare, which in turn reduces employment opportunities and maintains financial hardship.

Protein Functions

Includes growth and repair of body tissues, production of enzymes and hormones, supporting the immune system via antibodies, and providing an alternative energy source.

Hunger

The body's natural 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 that helps regulate food intake and is increased by foods high in protein, fibre, and healthy fats.

Denaturation

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

Coagulation

Follows denaturation; a process where unfolded proteins join together to form a solid structure, making food firmer, such as in scrambled eggs.

Phytates

Compounds found in fibre-rich foods like whole grains and legumes that can reduce the absorption of non-haem iron.

Subsistence economy

An economy focused on self-sufficiency, where individuals or families produce enough food and resources to meet their own basic needs using traditional, small-scale methods.

Industrial economy

An economy involving the large-scale production of 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, such as canned goods, dried pasta, rice, and flour, which usually require little or no refrigeration.