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food energy and nutrients > beverages > Flashcards

beverages Flashcards

1
Q

what type of roles do water have

A

symbolic role as well as its nutritional and physiological necessity

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2
Q

what do soda waters contain

A

carbonated water (water treated with CO2 under pressure).

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3
Q

what do tonic waters contain

A

a little quinine to give some bitterness.

some people may be allergic to this

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4
Q

what are ex of carbonated flavoured waters

A

colas, lemonade & orangeade.

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5
Q

do carbonated flavoured waters contain fruit material

A

no

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6
Q

what do low calorie versions of carbonated flavoured water contain

A

saccharin or aspartame or a mix

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7
Q

how much of the named fruit do fruit squashes contain

A

a defined amount

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8
Q

what do low calorie fruit squashes do to the drink

A

replace part of the sugars with sweeteners

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9
Q

in what form do fruit squashed usually come in

A

concentrated form for dilution before consumption

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10
Q

what do carbonated drinks offer to those in countries where drinking water quality in doubtful

A

a degree of safety

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11
Q

what are the nutritional roles of soft drinks

A

they make consuming water attractive

Carbohydrate (sucrose, glucose, fructose) contributes energy

but dont provide much else than this

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12
Q

what vitamin do Ribena and tropicana provide

A

vit C

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13
Q

how many grams or less of free sugars are recommended

A

30g or less
monster and cola exceed this

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14
Q

what is the soft drinks industry levy

A

the sugar tax
april 2018

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15
Q

whats the aims of the sugar tax

A

to help reduce sugar in soft drinks and tackle childhood obesity

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16
Q

what did the money hained from sugar tax go towards

A

doubling primary sports premium and creation of healthy peoples capital fund to help schools upgrade sport facilities and give children access to top quality physical education equipment . Also gives funding boosts for healthy school breakfast clubs

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17
Q

what drinks are exempt from sugar tax

A

fruit juices with no added sugars, and milk products

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18
Q

fruit juices are permitted to the additions of what

A

vitamins like vit C as a process aid

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19
Q

what happens to the fruit in fruit juices

A

Fruit is washed, then pressed, but not the skin

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20
Q

why is use of skin avoided in fruit juices

A

as can cause undesirable bitter flavours

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21
Q

how are many retail fruit juices derived

A

derived by diluting from imported concentrates.

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22
Q

what are major sources of fruit juices

A

citrus fruits (orange, grapefruit), pineapple, apple and grape.

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23
Q

where are fruit nectars popular

A

in continental europe

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24
Q

how are fruit nectars prepared

A

by mixing fruit juices with a syrup.

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25
Q

what nutrition do fruit juices contain

A

all the nutrients from the fruits , except their fibre as skin removed

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26
Q

what can high sugar content contribute to

A

overweight and obesity, and dental caries

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27
Q

what are dental caries

A

destruction of the enamel caused by acids resulting from bacterial breakdown of sugars in the mouth.

28
Q

what can drinks high acidity contribute to

A

dental erosion

29
Q

what is dental erosion

A

loss of tooth surface / mineralised tissue.

diet drinks can cause this as quite acidic

30
Q

what 4 stages do tea leaves go through

A

Withering
Rolling
Oxidation
Drying

31
Q

explain the stage of withering that tea leaves go though for tea production

A

Water content is reduced to about 60%−70%.

Tea leaves are laid out in big troughs on a wire mesh and air is passed over them, gently drying them out.

This takes12−17 h, leaving the leaves bendy and ready for rolling

32
Q

what are tea leaves full of

A

water

33
Q

explain the process of rolling that happens to tea leaves

A

Leaves are placed on a rolling machine, which rotates horizontally on a rolling table.

This movement twists and turns the leaves until they’re thin and wiry looking. It also breaks them up, which starts the next stage: oxidation.

34
Q

explain the process of oxidation that happenes to tea leaves in tea production

A

This process determines the tea’s colour, taste and strength.

Leaves are put in troughs or laid out on tables, and left for 30 mins to 2h, at ~ 26°C. Enzymes inside the leaves react with the air, changing the colour from green to beige, to a rich, deep brown. The colour indicates how oxidised the tea is and its flavour.

35
Q

explain the oxidation process in green tea leaves

A

For green tea, the oxidation process is omitted. They leaves are often pan-dried or steamed to kill active enzymes, which could react with the air

The lack of oxidation gives green tea leaves their light flavour and delicate colour

36
Q

explain oxidation for tea with light tase

A

has its oxidation process stopped when leaves are light brown

37
Q

explain the oxidation in teas with a strong taste

A

, leaves remain in warmth until rich and coppery

38
Q

explain the process of drying or firing of tea leaves in tea production

A

The leaves are passed through hot air dryers. This reduces water content to ~ 3%, leaving them ready to be sorted and packed.

39
Q

what is coffee

A

A brewed drink prepared from roasted coffee beans, the seeds of berries from 3 Coffea species: Coffea arabica, C. liberia and C, robusta.

40
Q

what are coffee plants and where are they found

A

Coffee plants are shrubs or small trees native to tropical and southern Africa and also tropical Asia

41
Q

what do coffee plants produce

A

edible red or yellow fruits called cherries, and these contain 2 seeds , the so called coffee beans

42
Q

what countries export coffee

A

Brazil is the world leader, followed by Vietnam, Indonesia, and Colombia.

gives them good income

43
Q

what are the steps to coffee production

A

Picking or harvesting ripened coffee cherries.

Separating seeds/beans from the skin and pulp
.
Drying and milling the beans to remove husk.

Grading and sorting the beans by size and weight.

The milled beans, now referred to as green coffee, are loaded in shipping containers for trading.

Prior to being packaged, sold or used, green coffee beans are transformed into aromatic brown beans by roasting at about 280oC.

After roasting, the beans are immediately cooled, by air or water

44
Q

when is roasting of coffee beans preformed and why

A

Roasting is performed in the importing countries because freshly roasted beans must reach the consumer as fast as possible.

45
Q

in what way is decaffeinated coffee produced differently from normal coffee

A

produced by extracting caffeine from green coffee beans prior to roasting.

46
Q

what does low to moderate does of caffeine increase

A

alertness
energetic arousal
motivation
cognitive performance

47
Q

what do high intakes of caffeine cause

A

anxiety
nervousness
sleep disturbances
tremor, and tension

48
Q

how are dried and fully fermented seeds of Theobroma cacao produced

A

Ripe fruits are split. The pulp and seeds are formed into large mounds and covered with leaves.

The pulp attracts insects and the mound ferments. The isolated seeds are dried and packed for trade.

Beans are roasted, crushed and sieved to produce cocoa nibs which are finely ground to cocoa mass.

49
Q

what is cocoa butter expressed from and what is it

A

is expressed from the mass, leaving a residual chocolate powder or cocoa

its a pale edible fat used to make chocolate and some toiletries like hand cream

50
Q

where is the cocoa bean tree native to and where does it grow

A

native to enteral and south America and the tree only grows in tropical regions

51
Q

name the 3 main varieties of cocoa plant and explain them

A

forastero - 80-90% of worlds production

criollo - are rare and considered a delicacy, theyre also lower yield and less resistant to diseases that attack cocoa plant. So why few countries still produce it

trinitario - is result of cross between criollo and forastero cocoa varieties

52
Q

what nutrients do cocoa beans provide

A

: potassium, calcium, phosphorus and iron.

53
Q

what does caffeine do to urine output

A

increases it, so is a mild diuretic

54
Q

what are short term adverse affects of high caffeine intakes

A

: interrupted sleep, anxiety and behavioural changes.

55
Q

what caffeine intakes in adults dont rise safety concerns

A

intakes 400 mg/day (~5.7 mg/kg body weight) and single doses of 200 mg (~3 mg/kg)

56
Q

how many mg are pregnant women advised to limit their caffeine intake to per day

A

200 mg/day.

57
Q

what can too much caffeine intake in pregnancy lead to

A

to low birth weight babies or miscarriage

58
Q

what vitamins do most monster energy drinks contain

A

B vitamins, so may be why people think its a heathy option

59
Q

compare the caffeine content in red bull and monster cans

A

Red bull and monster have similar caffeine content but monster can has more as it bigger can

60
Q

what are mineral waters

A

Waters from natural springs, especially those with a pronounced flavour, have been given health-giving properties by many cultures over the years.

61
Q

why has bottled water consumption increased recently

A

Due to marketing and as its ‘fashionable’ to drink

62
Q

what are examples of European and uk mineral water company’s

A

European waters: Evian, Vichy and Perrier.

UK waters: Malvern, Ashburton, Scottish Highland etc.

63
Q

what nutritional benefits do mineral waters give

A

no special qualities apart from contributing minor quantities of Na, Ca and Mg. but contribute small amount to diet

64
Q

when wa sthe development of clean water a major contribution to public heath

A

19th centaury

65
Q

what are the 3 water supply’s of uk public water and explain

A

Subterranean aquifers – water rich in Ca and Mg, low in bacterial contamination and usually needs less purification. Referred to as hard water

Reservoirs – can be very low in minerals.
Requires extensive purification, as does river water. Soft water

Rivers

food energy and nutrients (32 decks)

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