Balance Of Food

Question 1

Macronutrients

Answer 1

Carbs, lipids, protein, alcohol

Question 2

Micronutrient

Answer 2

Vitamins & mineral

Question 3

Other nutrients

Answer 3

Phylochemical, water

Question 4

Functions of nutrients to the body

Answer 4

• Function properly
• optimise biochemical or physiological function
• achieve + maintain a healthy weight
• optimism body stores of key micronutrients
• prevent vitamin + mineral deficient diseases
• reduce risk of developing diet related diseases
• promote good physical + mental wellbeing

Question 5

Use of Eatwell Guide

Answer 5

• Represents overall alone of healthy diet
• suitable for people above 5 years

Question 6

Eatwell Guide

Answer 6

Fruit & veg =40%
Carbs=38%
Protein= 12 %
Dairy + alternative = 8%
Oils & spreads = 1%

Question 7

Common barries to portion sizing

Answer 7

• lack of clarity and irrelevance of suggested portion size guidance
• guiltless eating
• lack of self-control over food cues
• distracted eating
• social pressures
• emotional eating rewards
• quantification habits ingrained from childhood

Question 8

Food Labelling and the law- nutritionally labelling

Answer 8

Nutrition deceleration must be clearly presented in specific format and give value for every & 6 nutrient

Question 9

Food Labelling and the law- front of pack labelling

Answer 9

• energy info on it’s own plus fat, saturates, sugars, salt
• front of packaging is voluntary

Question 10

Per portion info

Answer 10

• Amount of energy, fat, saturates, sugars and salt that are in one portion or one unit
• recommended to go near front

Question 11

Percentage reference intakes

Answer 11

RIs show the approximate amount of the nutrients and energy are needed for a healthy diet.

Question 12

Fruit & veg one portion

Answer 12

80g

Question 13

Fruit

Answer 13

Matured ovary of a flower including the skin
Succulent part of plant which are characterised by swelter and taste

Question 14

Fruit nutritional value

Answer 14

• Largely fruit
• low energy density
• important source of vitamins, minerals, fibre, phytochemial

Question 15

Vegetable

Answer 15

Leafy plants, stalks, roots, bulb,

Question 16

Nutritional value of vegetable

Answer 16

Vitamins & water & fibre

Question 17

Phytochemicals

Answer 17

Chemical compounds produce by plants to protect against herbivores, resist fungi, bacteria

Question 18

Phytochemicals responsibility

Answer 18

Colour, flavour, ordour

Question 19

Not safe plants

Answer 19

Certain mushrooms
Deadly night shade
Green potatoes
Cherry pits

Question 20

Example of 1 portion of fruit & veg

Answer 20

Apple, banana, pear, orange
1/2 avocado
7 strawberries
Juices / smooths

Question 21

Barriers to eating fruit & veg

Answer 21

Expensive ‘’
Convenience
Lack of choice
Peer influence
Accessibility
Habitats

Question 22

Problems with weighing

Answer 22

• Taking longer
• less convenient

Question 23

Problems with verbal descriptions

Answer 23

• Perceptions different
• experience

Question 24

1 cup in mls

Answer 24

237 mls

Question 25

I pint in mls

Answer 25

568

Question 26

1 gallon in L

Answer 26

4.546 L

Question 27

1 ounce in g

Answer 27

28

Question 28

Herbs

Answer 28

- Often used as garnish - herbaceous plants - bitter, pungent, sweet, fresh oh God look up, bosses on staying, there are people

Question 29

Spices

Answer 29

- Come from different parts of tropical plant & trees typically dried or ground - adds flavour - buds, bark, roots, berries, seeds