food tech mock

what foods should obese people avoid

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* **High fat foods**
* **High sugar foods**
* Fizzy drinks

what foods should people with cardiovascular disease avoid

* high fat foods
* high salt foods

what foods should people with anaemia eat

* foods rich in iron such as liver and red meat

what foods should people with diabetes avoid

* high sugar foods
* fizzy drinks

what osteoporosis

* caused by lack of calcium
* causes weakened bones making them more likely to fracture

whats rickets

* caused by lack of vitamin d
* bone pain, poor growth and soft, weak bones that can lead to bone deformities.

why do you have to knead bread dough

Kneading stretches and develops the gluten strands in the dough.

how does yeast cause bread to rise

with food, moisture ,warmth and time yeast produces carbon dioxide bubbles which causes bread to rise

what are the main ingredients needed to make bread

flour , yeast, sugar, water , salt

whats a lacto - ovo vegetarian

a person who eats vegetables, eggs, and dairy products but who does not eat meat.

whats a lacto vegetarian

a person who dosnt eating meat and eggs but still eats dairy.

whats a vegan

a person who does not eat any food made from animals and who typically does not use other animal products.

how does freezing preserve food

* bacteria becomes dormant when food is frozen and when it defrosts they turn active again
* preserves nutrients and increases shelf life

whats a use by date on the food packaging

• on high risk foods or foods with short shelf lives

• safety warning as greater risk of developing food poisoning after use by date

whats the best before date on packaging

• displayed on foods with longer shelf life

• acts as a quality warning as even though food may still be edible it may not taste as good

whats the aim of food preservation

to prevent food spoilage as a result of growth of micro-organisms and breakdown of food by enzymes

what are the conditions microorganisms need for growth and multipplication

* food
* warmth
* moisture
* optimal ph
* time

how does pickling food make it less suitable for microorganisms

makes ph more acidic and therefore less suitable for microrganisms

how does salting food and sugar preservations make it less suitable for microogranisms

reduces moisture content making less suitable for microorganisms

why are high risk foods high risk

contain lots of protein and water so theres a risk of bacteria multiplying rapidly

what temperature does a freezer have to be at

\-18 degrees celcius

what are some disadvantages of freezing food

large ice crystals are formed when food is slowly frozen and when its defrosted , water enclosed in within the cells is released

what are some foods microorganisms are used in the production of

bread (yeast) , cheese, yogurt , wine

what is fermentation

chemical change/process by which bacteria ‘eat’ sugars and produce acids and gas as waste

how are microorganisms used in the production of blue cheese

* cheese is treated with mould which contains microorganisms
* microorganisms develop as the cheese matures
* continues to develop to give blue veined appearance and developing flavour

what are the negative effects of microorganisms

* can give you food poisoning
* can change flavour, texture and appearance of food
* can make it spoil faster

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what are the 12 mandatory (needed by law ) things on food packaging

1. The name of the product

2. weight

3. The shelf-life

4. Storage instructions

5. contact details of the manufacturer

6. instructions for use

7. ingredients

8. Cooking instructions

9. The lot number

10. Warnings

11. Nutrition Declaration

12. Allergies information

why si food packaging needed

* protect product
* contain product
* provide information on product
* prevent tampering
* to preserve product

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whats flours purpose in bread making

* provides structure
* contains proteins that when water is added, develops into gluten which helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

whats salts purpose in bread making

tightens the gluten strands that are formed, which makes them stronger and the gluten more able to hold carbon dioxide more efficiently

whats an enriched yeast dough

* A dough made with butter, sugar, eggs or oil.
* Enriched doughs are softer and richer than those made solely with flour, water, salt and yeast.
* Examples include brioche and hot cross buns.

what do Christianity say about food

no food is forbidden

what does Judaism say about food

* meat must be **kosher**
* no pork + shellfish
* dairy and meat have to be prepared/ eaten seperatly

what does Islam say about food

* meat must be **halal**
* no pork / alcohol

what does Hinduism say about food

no beef as the cow is sacred

what does Buddhism say about food

teaches against killing so many are vegetarian

what does Sikhism say about food

* no beef
* no kosher or halal foods

what do Rastafarians say about food

• only eat natural and clean foods

• fish cant be more than 30 cm long

• no salt, no alcohol and no processed foods

whats a staple food

A staple food is a food that forms a large part of the diet,

what are food miles

The distance our food travels to get to our homes.

what are pregnant woman’s dietry needs

• varied diet providing enough nutrient for woman + baby

• vitamin d for baby’s bones and teeth

• calcium for strong bones

• folic acid to prevent spinal chord and brain problems

what foods do pregnant women need to avoid

• vitamin a - birth defects

• unpasteurised / soft cheese - illness / miscarriage

• alcohol + reduced caffeine

what are babies nutritional needs

• breast milk provides nutrients needed for first 6 months

• breast milk provides special proteins , antibodies + white blood cells to prevent infection

• after breast feeding, need to introduce other foods with breast milk called complimentary feeding

what are toddlers dietry needs

• lots of energy and nutrients as growing and developing

• semi skimmed milk introduced gradually from 2 years

• avoid foods like deep sea fish (high mercury levels ) and chocking hazards

what are childrens dietry needs

* more energy than adults as rapidly growing and more active
* sugary foods limited to protect teeth
* nutrient dense food
* small frequent meals as small stomach

what are teens dietry needs

* high demand for nutrients
* girls need more iron to replace menstrual losses
* boys need more protein and energy for growth
* lots of calcium

what are adult dietry needs

* low fat, sugar and salt
* to limit risk of disease: balanced diet, well hydrated, active , no smoking . low alcohol.

what are older adulthoods dietry needs (65+)

* less requirements for energy as lower activity levels
* lots of calcium and vitamin d through food / sun / supplements

why might older adults eat less

* change in smell / taste
* difficulty chewing
* difficulty shopping / cooking

what are macronutrients

refers to carbohydrates, protein and fat which the body needs in large amounts

what are micronutrients

vitamins, minerals and trace elements which the body needs in small amounts

what are carbohydrates needed for and what are they found in

* needed for **energy** and to get rid of waste products
* are found in cereals, bread, potatoes

whats protein needed for and whats it in

needed for **growth, repair** and **maintenance** and is found in meat, dairy products, fish and eggs

what is fat needed for and whats it found in

**energy, warmth, to protect organs** and for absorption of **fat soluble vitamins** and is found in meat, dairy, nuts and seeds

what are 4 examples of complex carbohydrates?

rice, pasta, bread, potatoes

what is a complex carbohydrate

* carbohydrates your body has to break down before they can be used for energy (starch)
* Provide a **slow** and steady **release** of glucose **energy**
* **Healthier** way to provide the body with energy

what are 4 examples of simple craborhydrates

chocolate, sweets, fizzy drink and biscuits

What are simple carbohydrates?

* carbohydrates that dont need breaking down before they can be used for energy (sugars)
* Glucose is released **more quickly** into the blood
* Causes highs and lows in blood sugar level and **less stable** levels in the body

what happens if you have too much and too little carbs

too much:

* obesity
* higher blood suagar levels
* type 2 diabetes

too little :

* start to eat off your muscles and will eat off of heart + lungs

what are the two main groups of fibre

soluble and insoluble

what does soluble fibre do

attracts water and turns to gel during digestion, slowing digestion like oatmeal, lentils and nuts

what does insoluble fibre do

adds bulk to the stool and helps food pass more quickly through the stomach and intestines

what happens if you dont have enough fibre

hard faeces mean the colon muscles have to work harder and eventually the pressure causes the wall to burst into the pouches which is called diverticular disease

what is saturated fat

* Are usually from animal sources.
* Have no double bonds
* arent good for you

what is unsaturated fat

* Are generally liquid at room temperature.
* Have two or more double bonds.
* better for you than unsaturated

why is saturated fat bad for you

raises cholesterol levels in blood which increases the chances of strokes and heart disease by blocking your arteries

what are essential amino acids

amino acids that must be supplied to us through out diet as they cannot be made through the body

what are non essential amino acids

amino acids that can be made by the body

what is low biological value protein and whats it mainly found in

* missing 1 or more of the essential amino acids
* mainly found in plant sources

hat is high biological value protein and whats it mainly found in

* contain all the essential amino acids
* mainly found in animal sources

what does too little protein in the diet cause

* slow growth
* hair, nails, skin in poor condition
* wasting of muscle tissue
* kwashikor (enlarged tummy + failiure to grow)

what is protein complemention

a way of making sure we get all the essential amino acids we need in our diets by combining low biological value proteins

what are 2 examples of essential fatty acids

omega 3 and omega 6

what are omega 6 fatty acids

* found in walnuts, tofu and sunflower seeds
* used for lowering cholesterol levels

what are omega 3 fatty acids

* found in fish seeds and walnuts
* support brain function
* prevent heart disease