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Nutrition
Food Preparation + Nutrition
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Nutrition
Food tech
Food preparation + nutrition
gcse
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113 Terms
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macronutrients
a type of food (e.g. fat, protein, carbohydrate) required in large amounts in the diet
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Carbohydrates needed for...
fuel (to provide energy)
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Carbohydrate excess
Converted to fats / dental decay
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Carbohydrates defficiency
Body will use protein and fat as energy source
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Types of carbohydrates
Disaccharides, Monosaccharides, Polysaccharides
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Carbohydrate Groups
Sugars, Starches, NSP (dietary fibre)
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NSP
Dietary Fibre
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Function of Dietary Fibre
Makes food matter passing through intestines soft and bulky
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Fibre intake:
18g
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Starch
Breaks down into glucose at slow rate
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Disaccharides
SLM / Sucrose, Lactose, Maltose
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Polysaccharides
SPD / Starch, Pectin, Dextrin
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Monosaccharides
GGF / Glucose, Galactose, Fructose
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glutenin / gliadin
Gluten is composed of ___________ + ___________
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Protein
Which macro nutrient is responsible for growth, repair, maintenance and a secondary energy source?
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Protein (defficiency)
Kwashiokorkor
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HBV
_____ contain 8 essential amino acids (+2 for children)
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LBV
_____ is missing essential amino acids
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Protein complementation
LBV eaten together to provides all essential amino acids
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coagulation
the change in the structure of protein brought by heat
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denaturation
bonds in molecules are broken causing shape to change
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Fats (function)
vitamins, cholesterol, energy, insulation
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HDL / unsaturated
The good type of cholesterol is called ____ and occurs in _____________ fats
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LDL / saturated
The bad type of cholesterol is called ____ and occurs in _____________ fats
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hydrogenation / trans fats
Making liquid oil into solid fat is called _______________. This forms ______ ______
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Saturated fats
Solid at room temperature / Single C-C bonds
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Unsaturated Fats
Liquid at room temperature / C=C double bond
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more healthy
Unsaturated fats are _____ h_____ than saturated fats
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Monounsaturated
one C=C bond (EG avocado)
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Polyunsaturated
multiple C=C bonds (EG walnuts)
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35
Fats should make up __% of daily food intake
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micronutrients
a substance needed only in small amounts for normal body function
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fat-soluble vitamin
absorbed in bloodstream (eg Vitamin D)
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fat-soluble vitamin examples
A,D,E,K
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Vitamin A (function)
Antioxidant / night vision
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Vitamin A (sources)
Retinol (meat) / Carotene (carrots)
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Vitamin D (function)
calcium absorption
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Vitamin D (sources)
Fish, sunlight
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Vitamin E (function)
Antioxidant / Boost immune system
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Vitamin E (sources)
Veg oils / Nuts / Seeds / Green Leaf Veg
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Vitamin K (function)
Blood clotting / supports immune system / healthy bones
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Vitamin K (sources)
Leafy greens / Liver / Green tea / Cheese
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water-soluble vitamins
any vitamin that is dissolved in water
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water-soluble vitamin examples
B1, B2, B12, C, Folic Acid
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Ascorbic acid
Vitamin C is known as ________ ____
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Vitamin C (function)
Antioxidant / connective tissue / absorb iron / fight infection
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Vitamin C (sources)
Citrus fruits / Kiwi
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Vitamin B12 (function)
Healthy nervous system / Makes red blood cells with B9
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Vitamin B12 (sources)
Liver / Cheese / Yoghurt
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Niacin
Vitamin B3 is known as ______
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Vitamin B3 (function)
releases energy from macronutrients (during respiration)
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Vitamin B3 (sources)
Pork / Beef / Wheat / Maize
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Riboflavin
Vitamin B2 is known as ____________
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Vitamin B2 (function)
releases energy from foods (during respiration)
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Vitamin B2 (sources)
Milk / Breakfast cereals / Mushrooms
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Folic acid
Vitamin B9 is known as ______ ____
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Vitamin B9 (function)
growth / works with B12 for red blood cells
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Vitamin B9 (sources)
Green leafy vegetables / Marmite
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Antioxidants
Vitamins A, C, E
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Free Radicals
Antioxidants protect us from ____ ______
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Minerals
Micronutrients
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calcium (function)
strengthens bones and teeth
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calcium (sources)
milk + dairy foods
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calcium (deficiency)
osteoporosis
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iron (function)
supports production of haemoglobin
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iron (sources)
red meat / lentils / cocoa
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iron (deficiency)
anaemia
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sodium (function)
Controls water in body
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sodium (sources)
Salt / MSG
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sodium (deficiency)
muscle cramps
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sodium (excess)
high blood pressure
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fluoride (function)
strengthen bones + enamel in teeth
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fluoride (sources)
toothpaste / fish / tea
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fluoride (deficiency)
tooth decay (weak enamel)
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fluoride (excess)
permanent teeth discolouration
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iodine (function)
controls metabolism (thyroxin)
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iodine (sources)
root vegetables / seafood / milk + dairy
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iodine (deficiency)
goitre (swelling in neck) / Brain damage in pregnant womens' babies
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phosphorous (function)
energy release / mineralises bones + teeth / make up phospholipids
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phosphorous (sources)
wide range of foods
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phosphorous (deficiency)
rare in UK
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Diabetes
Type 1: lack of control of insulin
Type 2: caused by poor diet as an adult
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Food intolerance
Body cannot break down foods
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Food allergy
when the body's immune system reacts unusually to specific foods
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dextrinisation
heat causes starch molecules to break down into dextrins and colour
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enzymic browning
enzymes react with oxygen and foods turn brown
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Eatwell guide
Help people make informed food choices
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2500
______Kcal for men
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2000
______Kcal for women
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38%
______ (of daily diets:) carbohydrates
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40%
______ (of daily diets:) fruits and vegetables
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8%
______ (of daily diets:) dairy / dairy alternatives
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12%
______ (of daily diets:) protein
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1%
______ (of daily diets:) oils + spreads
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6-8 cups
__-__ ____ water should be drank
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5 Portions
We should eat at least __ _________ of fruit and veg daily
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Conduction
transfer of heat from pans to food
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Convection
transfer of heat from movement of liquid molecules
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Radiation
transfer of heat in the form of infrared rays
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Primary processing
Foods processed straight after harvest or slaughter
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