Home economics short Q's

Fixed Rates

Less risk if interest rates increase. Borrower knows the exact amount payable each month.

Humectants( physical conditioning agents)

Prevents food drying out

three functions of folic acid (folate).

-Works with vitamin B12 (cobalamin) to form red blood cell formation;

-needed during pregnancy to form the brain of a foetus and to close the end of its spinal cord reduces risk of neural tube defects e.g. spina bifida;

-plays a role in preventing heart attacks, strokes and cancer

modified atmosphere packaging

Air is removed and replaced with a controlled mixture of gases - carbon dioxide, nitrogen and oxygen; the pack is heat sealed; slows down the growth of bacteria, yeasts and moulds that spoil food; enhances the shelf life of food

Function of vitamin E

A powerful antioxidant that can counteract the damaging effect of free radicals

Protects red and white cells from damage

Protect the retina in the eyes of newborn babies

Lecithin

Found in egg yolk; is a natural emulsifier that has the ability to join two immiscible liquids (oil and vinegar) together; the molecule has a hydrophilic head and a hydrophobic tail; the hydrophilic head attaches itself to the water molecule and the hydrophobic tail attaches itself to the oil molecule preventing two substances from separating

Hydrogenation

hydrogen gas, in the presence of a nickel catalyst, is forced through the double bond of an unsaturated oil, converting the unsaturated oil into a saturated fat

used in the production of margarine.

plasticity

it describes how soft, how easy to spread a fat is at a given temperature. it is determined by the degree of saturation. the more saturated fatty acids present, the more solid the liquid.

3 meal planning guidelines that should be considered for coronary heart disease

reduce intake of foods high in saturated fats eg butter and red meat, use low fat alternatives.

use unsaturated sources (polyunsaturated , monounsaturated) of fat eg, rapeseed oil as they help lower LDLs

choose functional foods eg, benecol products, as they contain plant sterols that help lower LDLs

osteomalicia

calcium, phosphorous deficiency

dry, flaky skin

zinc deficiency

Goitre

iodine deficiency

organic eggs

Eggs from birds which have not been treated with growth hormones or given antibiotics; feed used that is not treated with artificial pesticides, fertilisers; etc.

cold smoking fish

Fish is exposed to smoke rising from smouldering wood chips; the temperature of the fish does not exceed 27°C; the fish requires further cooking; etc.

hot smoking fish

Fish is exposed to smoke rising from smouldering wood chips; the temperature is gradually increased to 80°C; does not require further cooking; etc.

physical changes during the cooking of food

shrinkage- protein foods, eg. meat, shrink, as protein coagulates, water evaporates and fats melts

tenderising- collagen in meat connective tissue changes to gelatine, making meat tender and easier to digest

Thickening- heat causes starch grains to swell and burst, absorbing liquid present to form a thickened sauce, eg. roux sauce

chemical changes during the cooking of food

maillard reaction- non-enzymic browning of food due to a reaction between certain amino acids and sugars under dry heat which produces a brown colour and a crust with an appetising flavour eg the surface of roast meat

carmelisation- on heating, sugar melts and caramelises, which occurs at 160 degrees, resulting in an attractive brown colour and sweet taste eg. caramel squares

biological functions of water

removes waste products; quenches thirst; prevents dehydration; (ii); transporting nutrients, hormones, oxygen and carbon dioxide to body cells; (iii) provides calcium and fluorine/fluoride; regulates body temperature; prevents constipation;.

three statutory bodies concerned with consumer protection.

Competition and Consumer Protection Commission; Central Bank; (ii) Office of the Ombudsman, Small Claims Court; (iii) Citizen's information Board; National Standards Authority of Ireland;

magnetron (microwave)

This converts electrical energy into microwave energy or electromagnetic waves /microwaves;

Transformer

This increases domestic voltage from 230V to a higher frequency

renewable energy

Always available naturally; not depleted despite constant use; causes no harm to the environment . Example Solar energy; wind energy;

Non-renewable resources

Limited in supply; cannot be replaced once they have been depleted; can cause harm to the environment example Fossil fuels - coal, peat, natural gas; oil; nuclear energy;.

Explain how consumers can contribute to sustainable waste management.

(i) composting; buying in bulk; buying recyclable products;

(ii) prevention; reusing; recycling; energy recovery; disposal; etc.

vitiman c functions

forms healthy gums and prevents inflammation

Assists withe absorption of iron as it chemically changes ferric iron (non-haem) to ferrous iron (haem)

forms collagen, which helps to hold cells together to form tissue eg skin or blood vessels

Name two proteins found in meat.

Myosin; actin; globulin in meat fibres ; (ii) collagen; elastin; gelatine in connective tissue

Foods that are extensively processed

flour, margarine; pasta; biscuits;

Foods processed to extend shelf life

milk; jams; tinned fish

Fortified foods

breakfast cereal; super/omega 3 milk;

Conduction

transfer of heat from one food molecule to the next by vibration of molecules; cooker heats the pan which in turn heats the liquid or fat and then the food

Convection

heat transfer by convection currents in cooking liquid or air, based on the principle that hot air rises when heated and falls on cooling

the temperature range for optimum growth for Psychrophiles

-5°C to 20°C

State the temperature range for optimum growth for Mesophiles

20°C to 45°C

State the temperature range for optimum growth for Thermophiles

45°C to 75°C

Cotton properties

strong; drapes well; easy to dye creases easily

Linen properties

very strong; durable; creases easily unless treated; easily absorbent

Silk properties

strong; warm; light; drapes well; absorbent; crease resistant

Wool properties

warm; absorbent durable; scorches easily

Polyester properties

strong; warm; crease resistant

fire retardant finish used on household textile

Proban; Provatex

Explain how advertising affects consumers' buying behaviour.

- creates awareness of the product; brand awareness; creates interest in the product; creates a need among consumers to buy the product;

- advertising techniques used to influence consumer decisions e.g. product placement; shelf position; food samples; humour; celebrity endorsements; music/songs

State two advantages of regular saving

-more security, less worries; cope better with unexpected bills;

- less risk of bad debts; good example to children; avoids paying on credit; safer than money kept at home

two savings schemes offered by financial institute

savings account; student saver account

tax credit

reduces the amount of income tax a person has to pay; income tax is calculated on gross income and then tax credits are deducted; notification of determination of tax credits and standard cut off points is issued annually by the Revenue Commissioners

USC

compulsory tax payable on gross income; paid before pension contributions; calculated as % of a person's total income, employees are liable to pay USC tax if their gross income is more than €13,000 annually; exempt if earning less than €13,000; etc.

essential amino acids

Cannot be manufactured by the body; 8 essential for adults, 10 essential for children; must be obtained from food HBV protein (animal sources) Example Valine lysine

non-essential amino acids

Can be made by the body; do not need to be obtained from food. example serine, glycine

effect of gelatinisation on starch

When starch is mixed with liquid and heated, the starch cells burst and absorb water, this causes the mixture to thicken; thickened mixture is called a sol / colloidal solution example of gelatinisation .roux sauces rice pudding

Outline the role of the Food Safety Authority of Ireland (FSAI) in the food industry.

Responsible for co-ordinating the enforcement of food safety regulation in Ireland; protects consumers - safe food, accurate food information; works with the food industry to ensure food produced is safe to eat (HACCP);

causes of anemia

Lack of haemoglobin / red blood cells, low iron diet; blood loss - menstruation, ulcers, operations;

effects of anameia

Tiredness; pale skin; shortness of breath; dizziness; causes a reduction in oxygen levels in the blood.

corrective measure for anameia

Increased consumption of iron rich foods; iron supplements; foods high in vitamin C; decrease consumption of tea, coffee,

Biodegradable packaging

Breaks down into the raw materials of nature e.g. paper bags and cardboard

Salmonella

Description / characteristic= Rod shaped; gram negative; non spore forming; asexual reproduction; etc.

Habitat= intestines of humans and animals; human and animal waste; unwashed hands; etc.

E-coli

Description/ characteristics = Rod shaped; gram negative; non spore forming; asexual reproduction; etc.

Habitat=Intestines of humans and animals; human and animal excreta; contaminated water; unwashed hands; etc.

The process of fermentation

breakdown of carbohydrates (starch and sugar) by microorganisms (yeast and bacteria) to produce CO2, Alcohol and energy.

chemical formula: yeast + C6 H12 O6 + moisture + warmth 2CO2 (carbon dioxide)+ 2C2H5OH (alcohol) + energy

two by-products of fermentation

. (i) carbon dioxide; acids; vinegar; alcohol; energy.

Classification of sauces

Roux -white,

Sweet- chocolate, caramel;

Egg based- custard, hollandaise;

Fruit- apple, orange; .

Cold / Dressings- mint, French dressing;, mayonnaise;

Ultra heat treatment

temperature= 132°C

time= 1 to 3 seconds

effect= Change in flavour; loss of vitamins B and C; all bacteria destroyed so milk keeps unopened for several months without refrigeration

three components / stages in family resource management.

Inputs; throughputs; outputs;

two examples of family life which require management skills.

(i) meal planning; decision making;

(ii) budgeting; problem solving; home management;

Insurance premium

The sum of money paid annually or in instalments to the insurance company in order to be insured;

insurance policy

Written details of the terms and conditions of insurance cove

three social welfare payments available to individuals

(i) supplementary welfare allowance; maternity benefit; one-parent family payments (ii) pensions - old age, widows, blind persons; (iii) disability allowance; job seekers benefit / allowance;

protection that is provided to the consumer by the Consumer Information Act, 1978 / Consumer Protection Act, 2007?

(i) protects consumers against false or misleading claims about goods or services (advertising); false trade descriptions

(ii) forbids false or misleading information regarding price, previous price or recommended retail price;

Casein (protein)

food source- cheese, milk

Actin (protein)

food source- fish, meat

Albumin (protein)

food source-eggs

functions of omega 3 fatty acids in the diet.

reduces risk of heart attack, strokes, circulatory diseases and formation of blood clots;

increase HDL cholesterol levels;

healthy brain activity (improves memory)

two different food sources of omega 3 fatty acids.

Oily fish; nuts; seeds;

Soya beans;

Food fortification

Food that has added vitamins or minerals to enhance the nutritive value

A fortified food product and how it benefits the consumer

- breakfast cereals; milk; fruit juices;

-replaces nutrients lost in processing; increases the nutritional value of some foods e.g. milk fortified with vitamin D

two advantages of including tofu in the diet

- source of HBV protein needed for the growth and repair of body cells ; polyunsaturated fat(brain function and cell growth; fibre;)

- not very expensive; versatile; little preparation needed as no cooking needed;

protein alternatives that can be used in a vegan diet

-TVP, Quorn

-soya milk

Hazard (HACCP)

anything that could contaminate food or cause harm to the consumer - microbial, chemical, physical contaminants;

e.g.; rise in temperature leading to growth in food-poisoning bacteria;

control measure (HACCAP)

an area in the food preparation production system where a hazard could occur which must be controlled or minimised; areas include delivery, raw materials, preparing and storing food;

e.g. place foods in separate areas of the fridge;

observe good personal hygiene;

surfaces and equipment must be clean;

purpose of consumer research.

involves the collection, processing and analysis of information from consumers about their needs and wants. this provides companies, manufactures and retailers with a great understanding of what consumers will buy.

desk research

involves collecting and analysing data and information that already exists, large quantities of information can be collected quickly

e.g. secondary sources such as the internet , newspaper and company reports

field research

involves collecting data and information that has not been previously collected

e.g. observing, interviews, surveys etc.; primary source

life insurance

insured person pays an agreed premium throughout his/her life; no time limit on the policy; the person's family receives an agreed sum of money on the death of the insured person

Mortgage Protection Policy (life assurance)

it protects the insured person for the life of the mortgage; if he/she dies prior to the mortgage being paid off the debt is cleared; some policies offer a saving option

desirable properties of fabric used in upholstered furniture

-durable; comfortable;

-stain resistant;

Cause of Air Pollution

gases (nitrogen, carbon dioxide, sulphur dioxide) from burning fossil fuels;

- CFC emissions (fridges)

Effect of air pollution

-destruction of the ozone layer

-global warming alters the earth's climate over time;

-acid rain lowers pH of soil and water harming plant and animal life.

Reduction measure for air pollution

use renewable/cleaner energy sources e.g. gas, smokeless fuels, wind and solar energy; avoid products containing CFCs; buy energy efficient appliances; car pool; use public transport

protein deamination

This is the process by which excess protein is used for energy; occurs when excess amino acids are broken down by the liver; the amino group (NH2) is converted to ammonia, then to urea and then excreted by the kidneys as a waste product in urine; the carboxyl group (COOH) is oxidised and used to produce heat and energy

smoke point (lipids)

if lipids are heated to 200˚C (fats) or 250˚C (oils), they begin to decompose causing the glycerol to separate from the fatty acids. Glycerol is then broken down and produces a blue smoke or haze.

Flash point

extreme overheating of lipids to 310˚C (fats) and 325˚C (oils) causes a vapour to be emitted that can ignite

Melting (slip) point

solid fats melt when heated to 30-40˚C

bran nutritional significance

Made up of layers of cellulose which are an excellent source of roughage

; aids digestion by stimulating peristalsis;

non-haem iron to make haemoglobin for healthy blood;

calcium for bones;; phosphorous for healthy bones and teeth;

Endosperm nutritional significance

Starch for energy; protein (gluten) for growth; Vitamin B for metabolism, healthy nervous system

Germ nutritional significance

-Fat for energy;

-Vitamin B for healthy nerve activity;

-Vitamin E antioxidant to help prevent cancer; -iron to prevent anaemia

conditions necessary to ensure accurate results when carrying out sensory analysis tests.

timing - mid-morning, mid-afternoon, taste sensitivity best;

(ii) no strongly flavoured foods for at least 30 minutes before tests;

(iii) temperature of all samples the same; equal quantity of each sample;

How blanching assists in the control of enzymic food spoilage.

Vegetables put into boiling water to inactivate enzymes; then food is plunged into ice cold water for the same amount of time to prevent further cooking

How cold temperature assists in the control of enzymic food spoilage.

Enzyme action is slowed down; by placing in fridge (4˚C

advantages and disadvantages of using credit to pay household utility bills

advantages- Access to utilities/services even though cash is limited at the time;

avoids having services cut off e.g. gas;

disadvantage- High interest charged if credit bill is not paid on time;

could run into debt if interest increases and one is not able to pay;

How acids assists in the control of enzymic food spoilage

The addition of acids e.g. lemon juice deactivates enzymes in food; alters the ph of foods such as bananas to prevent them going brown;

the purpose of family resource management.

-improves the quality of family life e.g. ensures bill are paid, which reduces stress and worry

-assists individuals and families to achieve goals e.g. going on a holiday

-allows for unexpected changes in circumstances, e.g. loss of job

Thermostat

Controls and maintains the temperature within the cabinet at 5°C or below;

disconnects the motor when the temperature rises;.

Refrigerant

Liquid in the refrigerator that evaporates by drawing heat from within the cabinet, thus cooling the cabinet;