Studied by 8 people
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
Note 
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