Food and Nutrition Paper 1

what are the nutritional value of wheat?

• Carbohydrates

• Protein

• B vitamins

• Wholewheat pasta is a good source of fibre

what is fibre good for?

improves gut health

what does b1 do?

release the energy from carbs

what does b2 do?

releases energy

what does b12 do?

makes red blood cell and releases energy

what does rice and pasta do?

• adds flavour

• adds moisture

• adds nutritional value

nutritional value of wheat and bread?

• carbohydrates

• protein

• b vitamins

• calcium

• iron

what is haemoglobin?

Carries oxygen from lungs to body and transports carbon dioxide back.

what is protein?

Essential biomolecule for body structure and function.

what is a lbv protein?

low biological protein is a protein without all amino acids

why is too little protein bad?

slows down growth and development

healthy eating guidelines

• Balanced diet

• Regular exercise

• No smoking, less alcohol

function of vitamin b and its sources?

transfer and release of energy, formation of red blood cells

Sources

• cereals, meat, fish, dairy, pulses, yeast products

function of vitamin c and its sources?

healthy skin and body - helps resist infection. absorption of iron

Sources

• fruit and veg

function of vitamin d and its sources?

growth and maintenance of strong bones. absorption of calcium

Sources

• exposure to sunlight

• only fish and eggs

function of calcium and its sources?

keeps bones and teeth strong

Sources

• dairy foods

• white bread

• canned fish

• green leafy veg

people who are obese are most likely to suffer from?

• coronary heart disease

• type 2 diabetes

• gall stones

• arthritis

• high blood pressure

• cancer

what is overnutrition?

overeating leading to health issues like: obesity, coronary heart disease

what is cholesterol?

Cholesterol is a type of lipid (fat) found in the blood and cells of the body.

how can u prevent high cholesterol levels?

• Healthy diet, low in fats/cholesterol

• Regular exercise

• No smoking, less alcohol

• Monitor cholesterol regularly

what is low density lipoprotein?

Carries cholesterol from liver to body cells, known as "bad" cholesterol for artery plaque buildup.

what is high density lipoprotein?

"Good cholesterol" removes cholesterol from tissues to the liver, lowering heart disease risk.

why is food cooked?

• change appearance, texture, smell and flavour

• makes it safe to eat

• develops flavours

what is heat transfer?

Energy movement from warmer to cooler objects

what is conduction?

Heat transfer through direct contact (pan or hob).

what is convection?

food heated by moving heat source

what is radiation?

(a grill or toaster) waves of radiation, no direct contact to the heat source.

cooking methods - water based

• boiling - heat food in liquid

• steaming - heating food with vapour

• blanching - where food is boiled and then quickly submerged into cold water

• poaching - food which is gently submerged into water

• braising - browning food (usually meat) in fat, then simmering it slowly in a covered pot with a small amount of liquid.

cooking methods - fat based

• stir-frying - quickly cooking small, bite-sized pieces of food in a wok or frying pan over high heat

• shallow-frying - food is cooked in a small amount of oil or fat in a shallow pan

cooking methods - dry methods

• baking - cooking food in a oven

• grilling - cooking food on a grill

• roasting - cooking food, typically meat or vegetables, by exposing it to dry heat in an oven or over an open flame

• dry-frying - food is cooked without the use of added fats or oils

changing properties - protein

• denature during cooking

• physical (whisking, beating, kneading bread)

• Acid (marinating to soften meat

what is the maillard reaction?

Gives browned food its flavor.

what is dextrinisation?

when starchy food go brown due to heat

what is caramelisation?

when food is cooked and turns brown

what is a lacto vegetarian?

someone who consumes dairy products but avoids eating meat, fish, eggs, and poultry.

what is an ovo-lacto vegetarian?

someone who consumes eggs and dairy products but avoids meat and fish in their diet.

what is a vegan?

a person who does not consume any animal products, including meat, dairy, eggs, and honey, and often avoids using products derived from animals like leather and wool.

reducing meat - effects

Negative

• reduction in hbv protein

• loss of iron - anaemia

• loss of zinc and b12

Positive

• less fat so reduced risk of CHD, cancer, obesity, lower cholesterol

• increased fibre

• increased calcium

alternatives for protein

• Legumes (beans, lentils)

• Nuts and seeds

• Tofu and other soy products

what is a high risk food?

where food is in the condition of growing bacteria more easily

what does mould and yeast do?

spoil food

what are micro-organisms?

bacteria, yeast and mould

most are harmless, the pathogenic ones aren’t

what is the food temperature danger zone?

5oc - 63oc where bacteria multiply rapidly

what temperature should freezing be at?

-18oc which stops bacteria growth

what temperature should chilling be at?

0oc - 5oc slows down the growth and keeps food fresher for longer

what temperature is perfect for bacteria growth?

37oc

what temperature should food be cooked at?

75oc

what temperature is hot food usually at?

63oc and above

what is ambient food?

food which can be kept at room temperature

what is food preservation?

changing food condition to slow down spoilage

eg. (freeze drying coffee, canning, vacuum packed, chemicals such as vinegar)

what is perishable food?

items that spoil quickly and can become unsafe to eat if not stored properly

what is non-perishable food?

items that have a long shelf life and do not require refrigeration to prevent spoilage

3 C’S

COLD, CLEAN & COVERED

influences of food choice

• cost of food

• income

• culinary skills

• lifestyle

• availability

cultural, religious and moral food choices

Christianity: Lent fasting, flexible rules.

Islam: Halal diet, Ramadan fasting.

Hinduism: Vegetarian, avoid specific foods.

Judaism: Kosher laws, separate dairy and meat.

Sikhism: Vegetarian, discourage overeating.

reasons why food is thrown away?

• Expiration dates passed.

• Overbuying.

Food spoilage.

what is a red tractor symbol?

guarantee quality and origin of food

what is food security?

Ensuring reliable access to nutritious food

what is food sustainability?

Being able to make food without wasting it for the future

what is food provenance?

where food is made