Food and Nutrition Paper 1

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what are the nutritional value of wheat?

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60 Terms

1

what are the nutritional value of wheat?

  • Carbohydrates

  • Protein

  • B vitamins

  • Wholewheat pasta is a good source of fibre

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2

what is fibre good for?

improves gut health

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3

what does b1 do?

release the energy from carbs

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4

what does b2 do?

releases energy

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5

what does b12 do?

makes red blood cell and releases energy

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6

what does rice and pasta do?

  • adds flavour

  • adds moisture

  • adds nutritional value

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7

nutritional value of wheat and bread?

  • carbohydrates

  • protein

  • b vitamins

  • calcium

  • iron

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8

what is haemoglobin?

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

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9

what is protein?

Essential biomolecule for body structure and function.

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10

what is a lbv protein?

low biological protein is a protein without all amino acids

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11

why is too little protein bad?

slows down growth and development

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12

healthy eating guidelines

  • Balanced diet

  • Regular exercise

  • No smoking, less alcohol

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13

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

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14

function of vitamin c and its sources?

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

Sources

  • fruit and veg

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15

function of vitamin d and its sources?

growth and maintenance of strong bones. absorption of calcium

Sources

  • exposure to sunlight

  • only fish and eggs

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16

function of calcium and its sources?

keeps bones and teeth strong

Sources

  • dairy foods

  • white bread

  • canned fish

  • green leafy veg

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17

people who are obese are most likely to suffer from?

  • coronary heart disease

  • type 2 diabetes

  • gall stones

  • arthritis

  • high blood pressure

  • cancer

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18

what is overnutrition?

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

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19

what is cholesterol?

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

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20

how can u prevent high cholesterol levels?

  • Healthy diet, low in fats/cholesterol

  • Regular exercise

  • No smoking, less alcohol

  • Monitor cholesterol regularly

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21

what is low density lipoprotein?

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

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22

what is high density lipoprotein?

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

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23

why is food cooked?

  • change appearance, texture, smell and flavour

  • makes it safe to eat

  • develops flavours

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24

what is heat transfer?

Energy movement from warmer to cooler objects

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25

what is conduction?

Heat transfer through direct contact (pan or hob).

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26

what is convection?

food heated by moving heat source

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27

what is radiation?

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

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28

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.

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29

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

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30

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

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31

changing properties - protein

  • denature during cooking

  • physical (whisking, beating, kneading bread)

  • Acid (marinating to soften meat

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32

what is the maillard reaction?

Gives browned food its flavor.

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33

what is dextrinisation?

when starchy food go brown due to heat

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34

what is caramelisation?

when food is cooked and turns brown

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35

what is a lacto vegetarian?

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

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36

what is an ovo-lacto vegetarian?

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

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37

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.

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38

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

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39

alternatives for protein

  • Legumes (beans, lentils)

  • Nuts and seeds

  • Tofu and other soy products

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40

what is a high risk food?

where food is in the condition of growing bacteria more easily

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41

what does mould and yeast do?

spoil food

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42

what are micro-organisms?

bacteria, yeast and mould

most are harmless, the pathogenic ones aren’t

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43

what is the food temperature danger zone?

5oc - 63oc where bacteria multiply rapidly

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44

what temperature should freezing be at?

-18oc which stops bacteria growth

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45

what temperature should chilling be at?

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

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46

what temperature is perfect for bacteria growth?

37oc

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47

what temperature should food be cooked at?

75oc

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48

what temperature is hot food usually at?

63oc and above

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49

what is ambient food?

food which can be kept at room temperature

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50

what is food preservation?

changing food condition to slow down spoilage

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

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51

what is perishable food?

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

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52

what is non-perishable food?

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

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53

3 C’S

COLD, CLEAN & COVERED

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54

influences of food choice

  • cost of food

  • income

  • culinary skills

  • lifestyle

  • availability

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55

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.

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56

reasons why food is thrown away?

  • Expiration dates passed.

  • Overbuying.

Food spoilage.

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57

what is a red tractor symbol?

guarantee quality and origin of food

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58

what is food security?

Ensuring reliable access to nutritious food

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59

what is food sustainability?

Being able to make food without wasting it for the future

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60

what is food provenance?

where food is made

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