Exam revision

Question 1

Definition of appetite

Answer 1

Appetite is the desire or want for food

Question 2

Definition of conditioning

Answer 2

Conditioning is a behavioural process whereby a response becomes predictable and expected due to increased exposure

Question 3

Definition of satiety

Answer 3

Satiety is the feeling of fullness or satisfaction after eating food

Question 4

Definition of sensory appreciation

Answer 4

Sensory appreciation refers to how we use our senses to determine how we feel about a particular food

Question 5

What are foods that provide satiety?

Answer 5

Foods high in protein- lean meats, fish and eggs
Low GI foods- keep you feeling fuller for longer- more slowly digested, absorbed and metabolised- low-fat dairy products, legumes

Question 6

What are foods that do not provide satiety?

Answer 6

Foods high in sugar
Drinks high in sugar
Highly processed foods

Question 7

What are the senses related to the sensory appreciation of food?

Answer 7

Appearance- size, shape, colour
Sound- sound of food being prepared and cooked
Texture- look, touch, chew food, evaluate how it feels
Aroma/Smell- olfactory receptor cells in the nose
Taste- bitter, sweet, spicy

Question 8

Definition of absorption

Answer 8

Absorption in the digestive system occurs when nutrients pass through the small intestine lining.

Question 9

Definition of accessory organ

Answer 9

An accessory organ is an organ that assists other organs to function in a system

Question 10

Definition of chemical digestion

Answer 10

Chemical digestion refers to the process whereby enzymes and acids, secreted during digestion, break the chemical bonds that hold food together so that it can be more easily digested

Question 11

Definition of enzymatic hydrolysis

Answer 11

Enzymatic hydrolysis is the term used to describe the process where enzymes use water to break down bonds during digestion

Question 12

Definition of the gastrointestinal tract

Answer 12

The gastrointestinal tract refers to the passage or tube in the digestive system that food passes through

Question 13

Definition of macronutrient digestion

Answer 13

Macronutrient digestion occurs when the proteins, carbohydrates and fats in food are broken down into smaller molecules as they pass through the gastrointestinal tract

Question 14

Definition of macronutrient utilisation

Answer 14

Macronutrient utilisation refers to how the body uses the nutrients from food for energy, disease prevention, and everyday functioning

Question 15

Definition of Mechanical/ Physical digestion

Answer 15

Mechanical/ physical digestion is the process whereby food is physically broken down into smaller particles and compounds by the digestive organs in our bodies

Question 16

Definition of peristalsis

Answer 16

Peristalsis is the term used to describe the wave-like involuntary muscle contraction that move food along the digestive system

Question 17

What are carbohydrates, proteins and fats/ lipids broken down into?

Answer 17

Carbohydrates broken down into glucose
Proteins broken down into amino acids
Fats/ Lipids broken down into fatty acids

Question 18

Mouth- first part of the digestive system

Answer 18

The mouth, or oral cavity, is the initial section of the digestive system where food is mechanically broken down by the teeth and mixed by the tongue. Chemical digestion starts here as saliva is released, beginning to break down the food.

Question 19

Tongue- accessory organ is the gastrointestinal tract

Answer 19

The tongue is an accessory organ in the gastrointestinal tract that helps knead food, while the teeth tear and grind it. Saliva moistens the mixture, making it easier to swallow, and at this point, the food is referred to as a bolus.

Question 20

Salivary Glands- accessory organs in the gastrointestinal tract

Answer 20

Salivary glands are located around the mouth, tongue and throat. Salivary glands produce saliva when we see, taste, or imagine eating something appetising. Saliva contains enzymes that help digest food

Question 21

Oesophagus

Answer 21

Once food is swallowed, peristalsis occurs (waves of muscle contractions) move the food down the oesophagus. At the end of the oesophagus the sphincter muscle opens allowing food to enter the stomach

Question 22

Stomach

Answer 22

Inside the stomach, the muscles contract and mix the bolus with gastric juices. Gastric lipase also present in gastric juices, breaks down some fats into fatty acids. Bolus transforms into a mass of liquid called chyme in the stomach

Question 23

Small intestine

Answer 23

Small intestine consists of three parts, the duodenum, the jejunum and the ileum. The primary function of the small intestine is to digest and absorb macronutrients

Question 24

Gallbladder

Answer 24

Gallbladder stores bile. The gallbladder then contracts and releases bile into the small intestine

Question 25

Liver

Answer 25

The liver breaks down glycogen into glucose and releases it into the bloodstream when the body needs energy quickly

Question 26

Pancreas

Answer 26

The pancreas releases pancreatic fluid or juices containing enzymes into the small intestine

Question 27

What does pancreatic amylase do?

Answer 27

Pancreatic amylase completes the process of carbohydrate digestion by breaking down starches and sugars into glucose

Question 28

What does the enzyme pancreatic lipase do?

Answer 28

Pancreatic lipase breaks down fat into fatty acids and glycerol

Question 29

What does the enzyme protease do?

Answer 29

Protease separates proteins into smaller amino acid units.

Question 30

Definition of ethical concerns

Answer 30

Ethical concerns occur when a decision or activity conflicts with a person's moral principles

Question 31

Definition of food citizenship

Answer 31

Food citizenship occurs when people demonstrate food-related behaviours to support a food system that promotes equity and fairness and is economically, ethically and environmentally sustainable

Question 32

Definition of food security

Answer 32

Food security refers to the idea that people always have enough safe and nutritious food available to them that meets their dietary, physical, and economic needs and food preferences, allowing them to live an active and healthy life

Question 33

Definition of food sovereignty

Answer 33

Food sovereignty occurs when people have developed or are developing a food system that focuses on ecology and sustainability and enables them to choose the food they want to eat, where it comes from, and how it is grown

Question 34

What are the five dimensions related to food security?

Answer 34

Availability Accessibility Acceptability Adequacy Stability

Question 35

What are the aspects of a food system that promotes food sovereignty?

Answer 35

Focus on food for people Building knowledge and skills Localising food systems Valuing food providers Building food sovereignty networks Working with nature

Question 36

What is the relationship between food sovereignty and food citizenship?

Answer 36

Food citizenship is about the choices we make as individuals, and food sovereignty is about how food systems work in the whole community, in which both focus on being fair, sustainable and thoughtful about food

Question 37

Definition of a biomarker

Answer 37

A biomarker for a disease describes the medical signs used to predict serious diseases such as cardiovascular disease or type 2 diabetes

Question 38

What is a general level health claim?

Answer 38

A general level health claim is a health claim that does not relate to a serious disease or a biomarker of a serious disease e.g. Calcium for strong bones and teeth

Question 39

What is a health claim?

Answer 39

A health claim is a claim that states, suggests, or implies that a food has, or may have, health benefits.

Question 40

What is a high level health claim?

Answer 40

A high level health claim is a claim is a health claim that refers to a serious disease or a biomarker of a serious disease e.g. Reduces cholesterol by up to 9%

Question 41

What is a nutrition content claim?

Answer 41

A nutrition content claim is a statement that relates to the amount or level of a nutrient or substance in the product e.g. Fat free, good source of protein, no added sugar, reduced fat or salt

Question 42

Definition of common food allergens

Answer 42

Common food allergens refer to foods that are known to trigger an allergic reaction in a larger population group

Question 43

Definition of FODMAP

Answer 43

FODMAP is an acronym for a group of carbohydrates (sugars) that some people find difficult to absorb

Question 44

Definition of a food allergy

Answer 44

A food allergy occurs when the body's immune system reacts to an allergen in food

Question 45

Definition of a food intolerance

Answer 45

Food intolerance is a chemical reaction caused when the digestive system cannot completely break down food into smaller components due to producing insufficient enzymes

Question 46

What is FODMAP intolerance?

Answer 46

FODMAP is an acronym for a group of carbohydrates (oliosaccharides, disaccharides, monosaccharides, and polyols). FODMAPs are short-chain carbohydrates that are poorly absorbed in the small intestine, which can lead to digestive issues for some people