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9-6 subjects > foods > Flashcards

foods Flashcards

1
Q

the macro-nutrients

A

carbohydrates
fats
protein

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2
Q

the micro nutrients

A

vitamins
minerals
water

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3
Q

why are fats etc… caled macro nutrients?

A

because they are needed in large proportions

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4
Q

protein functions

A

for growth & repair and a secondary source of energy

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5
Q

carbohydrate functions

A

energy and warmth

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6
Q

fat functions

A

for energy

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7
Q

vitamins functions

A

protect the body from diseases

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8
Q

mineral, calcium, iron, and iodine functions

A

strengthen teeth and bones

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9
Q

water functions

A

hydration and blood

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10
Q

protein dificiency

A

kwashiorkor and marasmus

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11
Q

carbs dificiency

A

obesity and diabetes

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12
Q

fats dificiency

A

obesity

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13
Q

vitamin A dificiency

A

night blindness

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14
Q

vitamin b3 dificiency

A

pellagra

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15
Q

vitamin b1 dificiency

A

beri beri

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16
Q

vitamin C dificiency

A

scurvy

17
Q

vitamin D dificiency

A

ricketts

18
Q

mineral, calcium, iron, and iodine dificiency

A

cavity
anaemia
goiter

18
Q

food from animals

A

protein

19
Q

fats and oils

A

fats

20
Q

staples\

A

carbohydrates

20
Q

legumes

A

plants protein

21
Q

darks green leafy and yellow vegetables

A

vitamins and minerals

22
Q

the chemical elements of protein

A

carbon, hydrogen, oxygen and nitrogen

23
Q

the chemical elements of carbs

A

carbon, hydrogen, and oxygen

24
Q

the chemical elements of fats

A

carbon, hydrogen, and oxygen

25
Q

dry methods to cooking

A

baking
grilling/broiling
roasting

26
Q

moist methods to cooking

A

boiling, stewing, steamng, braising

27
Q

moist method

A

this is applying liquid to the food

28
Q

dry method

A

this is cooking by dry heat

29
Q

Reasons for planning meals

A

To save time
Ensure balanced meals
Stimulate creativity

30
Q

Multi mix principle

A

The combination of foods from all the food groups to provide nutritious meals

31
Q

Menu

A

A list of dishes written in a sequence and served as a particular meal

32
Q

Guidelines for cake making

A

Sift dry ingredients
Read recipe carefully
Preheat oven to 350F/180C
Grease tins with oil
Ingredients should be room temp

33
Q

Ingredient function

A

Flour - Structure and introduce air
Eggs - lightness and nutrients
Fats - richness and smooth texture

34
Q

Rubbed in

A

Fat rubbed into flour until it resembles fine breadcrumbs

Rock bun

35
Q

Creamed method

A

Fat and sugar are created together until light and fluffy

36
Q

Whisked method

A

Eggs and sugar are whisked together until light and frothy

9-6 subjects (3 decks)

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