Flashcards Incorrect
(105 cards)
1
Q
Food spoilage
A
-origional nutritional value, texture, flavour of food is damaged/harmful to people, unsuitable to eat
2
Q
Types of natural decay
A
- moisture loss
- infestation
- low temp injury
- enxymes
3
Q
Types of natural decay- moisture loss
A
-water lost through leaves and skin
Eg. Lettuce- limp and wilted
4
Q
Types of natural decay-infestation
A
-insects or rodents which account for huge losses in food stock
5
Q
Types of natural decay-low temp injury
A
Freezer burn
- damages internal structures
- eg. High water content- cucumber
6
Q
Types of natural decay-enzymes
A
- proteins which speed up chemical reactions, inactive until harvested, once activated, start to break down food
- starch to sugar
- oxygen can react w// food components
- cause rancidity/enzymatic browning
7
Q
Eatwell guide advice
A
- starchy carb- choose wholegrain, high fibre, make bulk
- 5 portion of fruit and veg-80g fresh, 30g dried, 150g fruit juice
- eat more beans and pulses
- 2 portions of fish- 140g- per week, one oily
- eat less red and processed meat
- choose lower fat and sugar options for dairy and alternatives
- choose unsat oils in small portions
- eat less sugar, fat,salt- processed foods and in small amounts
8
Q
Bmr
A
- rate at which a person uses energy to maintain basic functions of body
- measured when at complete rest
9
Q
Ri sat fats
A
11%
10
Q
Rni
A
Reference nutrient intake
- estimate for amount of energy and micronutrients
- not minimum targets
- should meet needs of most people
11
Q
RNI protein
A
35%
0.75g x kg
56g men
45g women
12
Q
Protein in pregnancy
A
6g first six months
11g more in final 3 months and when breast feeding
13
Q
Healthy eating definition
A
-a diet which provides correct combonation of food and nutrients for growth and maintenace of good health in the correct proportion for the individuals
14
Q
Stir frying
A
Variation sauteing
In wok
Eg. Tofu, chicken
15
Q
Convection
A
Transfer of heat through a fluid
16
Q
Natural convection
A
Warm liquids and gases rise whilst cooler ones form- convection currents
-distribute heat throughout fluid
17
Q
Mechanical convection
A
- fans/stirring to circulate heat more quickly and evenly
- fan ovens increase circulation of air currents and speeds up cooking process
- conventional ovens rely on natural circulation
18
Q
Roasting
A
Meat
In presence of fat to develop flavour
19
Q
Additives thickeners
A
- prevent sauces seperationg
- produce thickened suaces w/ addiion of hot water and no further heating required
20
Q
Modified starches
A
-structualy altered
21
Q
Ues of modified starches
A
- ready meals- prevent sauces seperating
- pot noodles0 thick sauces/ w/out further heating
- angel delight- thicken cold powders
- low fat-stabalise emulsions
22
Q
Fortification in breakfast cereals
A
- voluntarily add vit b, d and iron
- ensure entire population gets them
23
Q
Disaddv food additives
A
- some may be allergic -rashes
- some colourings may be linked to hyperactivity in some children
- long term effects to body unknown
24
Q
Additives
A
-substances added to products to perform specific technological functions
25
Prebiotic
- feed
- contain a carb digestive system cant break down
- help to feed good bacteria and improve health of digestive system
- naturally foundi n eeks, onions, asparagus
26
Additives-gelling agents
-used to creat smooth, set tectures in products and stabalises mitures, prevent seperation
-often extracted from beans, seaweed, plants
0used in jellies, veggie burgers, prevent fruit pie spilling out of crust
27
Viscosity
-resistance to deformation at a given rate
| The thickness of a substance
28
Dextrinisation
Browning of a product after dry heat has been applied
| Starch has changed to sugar
29
Denaturation
```
When acids (or whisking, heated) are used to chage the structure of protein in food
-eg. Steak cooked becomes smaller as proteins denature pushng out water and meat jces
```
30
Steam as raising agent
- hot ovn needed so steam produced quickly before structure stes
- if liquid is present in mixture when heated, willconvert into steam causing rise
31
Caramelisation- dry heat
Milliard reaction
| -sugar mixed with protein in baked products, browning occurs
32
Caremilsation- moist heat
- sugar melts and becomes syrup
- at 154C sugar changes colour
- longer sugar is heated, deeper the colour
33
Cooking meat
- 40-60C muscle fibres coagulate
| - 60C fibres shrink- meat juices squeezed out
34
Why does lean meat cook quicker
Less connective tissue
35
Characteristics of tarch
Forms stcture
Bulks out a recipie
Browns
Thickens suace
36
Characteritics of sugar
Flavour/sweetens product
Bulks recipie/tecture
Preseve
Browns food
37
Characteristics of fats and oils
- plasticity
- shortning
- aeration
- emulsion
- flavour and moisture
- nutritional
38
Plasticity
Ease of spreading due to melting at lower temp
39
Shortening
When rubbed, fat coats flour, prevent gluten from developing, product short and crumbly
40
Aeration
When creamed wth sugar, air trapped which expands
41
Emulsion
Mixture of oil and water usually with emulsifier to prevent seperation
42
Flavour and moisture from fat
Fat prevents drying out
| Olive oil stronger flavour than rapeseed
43
Nutritional fat
Adek fat soluble vits
44
Characteristics of protein
- denaturation
- coagulation
- aeration
45
Coagulation
Proteins set when heated in dry//moist methods
| -if overheated becomes togh and diff to digest
46
Vita rich fruit
Apricots
47
Nutritional content of egg white
Protein-albumen
B vit
Low fat
48
Nutritional content of yolk
```
-higher in fat + sat fat
More protein
B2
Vit a
Iron
Hbv
```
49
Nutritional content of fish
```
Hbv
White fish and shellfish-little fat
-oily fish-eaa- omega 3 and 6
-good source of calcium esp bone eaten- sprat
-a and d in oily fish
```
50
Nutritional content of endosperm
B
Lbv
Starch
51
Nutritional content of wheat germ
```
Lbv
B
E
Fat
Iron
```
52
Nutritional content of oats
-carb- starch and fibre
-b vit- b1,2,9
-calcium
-iron
-reduce cholestrol
-e
Low sat fat
53
Vit c rich veg
-sprout, cabbage, green peppers and spinach
| New potatoes
54
Vit b rich veg
Pulses
55
Vit a rich veg
Carros
| Green veg
56
Calcium and iron in veg
Water cress
Cabbage
Spinach-hard to utalise
57
Vits in meat
- a and d-fat soluble
- b may leach into cookng liquid
- high iron esp red meat and offal
58
Nutritional content milk- carb
Lactose- not sweet
59
Milk- vits and minerals
A-retinol and carotene(more in summer)
- skimmed les adek- less fat
- more d in summer
- b1,2,3
- calcium and phosphorous
60
Nutritional content of maize
-a, 3
Lbv
Starch
61
Nutritional content root veg
- starch
- fibre
- little vit c
- some vit a
62
Organoleptic properties
Using senses to deescribe a food produced
63
When setting up taste panel
- quiet area
- small quantity on identical plates
- not too many dishes at once
- serve at correct temp
- clean utensisls
- unbiased codes, letters, symbols
- clear unstructions
- palate cleaner-plain biscuit, water, lemon/lime squash
64
Rules for food testers
- fragrance neutral
- participate regularly
- take time and ofcus
- follow instructions
- rest and cleanse palate
- dont talk
- dont taste sample if have prior knowledge of product
- dont eat, drink, smoke, chew gum any sooner than 30 mins before
65
How to improve dental health change diet
- increase fibre
- inrease calcium
- increase floride
- =
66
Symptoms diabetes
- thirst
- tiredness
- hunger
- heart, eye, nerve problems
67
Reduce risk of obesiy- changes make
- eat food lower in sat fat and free sugars
- less energy dense, more fibre
- eating balaned diet
- eating slower- stop overeatimg
- change cooking style
- fry to grill
68
How to reduce risk aneamia
-iron fortified foods
-dark, leafy green veg
-nuts seeds and beans
-high vit c -aid absorption
-reduce tea
limits absorption
69
Diverticulitus
Smal bulging pockets develop in digestive tract which becomes infamed and infected
70
Diverticulitus symptoms
Stomach pain
71
Increased risk of diverticulitus if
- aging
- obesity
- smoking
- sedentary lifestyle
72
Obesity increases risk of
- type 2
- chd
- breast and bowel cancer
- doubles risk of stroke
73
Too much fat in diet
Incease risk of stroke, hd
Raise blood cholestrol levels
Stored in liver
74
Fat is made of
-hydrogen, oxygen and carbon atoms
| 3 fatty acids:1 glycerol
75
Essential fatty acids
Not made in body, must be eaten
Reduces blood cholestrol levels,
functions in growth, development and health
76
Omega 3
Linolenic acid
| -found in oily fish, meat/eggs if animals fed on enriched omega 3 diet
77
Omega 6
Linoleic acid
| Found in veg oil and spreads
78
Trans fat
- hydrogenated veg oil- add h2
- turns cheaper oils in sat fats
- bad for cardiovascular system
- may increase risk of heart disease and breast cancer
79
Carbohydrates
Made form carbon, hydroge , oxygen
| -divided into sugars and complex carbs
80
Complex carbs
less processed and take longer to breakdown
both starch and fibre.
The sugars in them are in long complex chains.
.
Vegetables more complex, fruit more simple due to higher sugar content.
81
Simple sugars
Where simple sugars have much more processing, shorter sugar chains easier to break down so higher calories
Fruit has more
82
Adult fibre needed
30g/day
83
Function of nsp/fibre
- 2kcal per g
- provide bulk in diet, satiety, can help with weight loss
- holding water and keeping faeces soft
- helps more waste through digestive tract
- prevents constipation, bowel cancer, haemmmorhois and diverticular disease
- cleans walls of digestive system, removes bacteria
- linked to lower blood cholestral levels and reduces risk of diabetes
84
Intrinsic sugars
Sugars incorperated in cellular structure of food
| -eg. Sugars inw hole fruits/veg
85
Extrinsic sugars
- sugars not bound in cellular strutcure
| - eg. Lactose in dairy
86
Non-milk extrinsi sugars (NMES)
- sugars not bound in cellular structure or i milk
| - same as free sugars- honey
87
Soluble fibre
- slows down digestive process and absorption of carbs, increases satiety
- controls blood sugar lvels and helps to lower blood cholestrol levels
- found in oats ,pulses
88
Polysaccharide
- hundreds of monosaccharide molecules (normally glucose) joined tgether
- starch and nsp/fibre
89
Starch
- broken down into simple suugars, provides enegry, adds bulk to diet, feelingof satiety
- comes from plant sources
90
Function of carbs
- energy for bodilyfunctions and physical activity
- dietry fibre/nsp to help digestion
- suagr add sweetness and flavour
- some complex carbs can also help reduce cholestrol levels
91
Non-essential amino acids//dispensible
Amino acids whcih can be made in body from protein we eat
92
Marasmus
Infants thin and weak
| Protein deficiency
93
Kwashiorkor
Sweling of legs and abdomen
Sparse hair
Little interest in surroundings
-rare in developed countries
94
Fairtrade definition
An arrangement in which fair prices are pai to produucers in growing//developing countries to achieve a more sustainable and fairer trade relationship
95
Radiation
Energy transferred by waves of heat or light
Doesnt require physical contact
-eg. Infared cooking, microwaves
96
Depth of foods to grill
No more than 3.5cm thick
97
Excess of calcium
- stomach pains
| - diarrhoea
98
Excess salt causes
High bp
| Increased risk heart disease
99
Phosphoroys deficiency
Rare
Tiredness
Depression
100
Phophorous function
- structure bone and teeth, cell membrane
- energy metabolism
- muscle function
101
Phosphorous source
- red meat
- dairy
- fish
- poultry
- bread
- rice
- oat
102
Excess iron
-constipation
Nausea
Vomiting
103
Non-heam sources of iron
Green eg
Dried apricots
Lentils
104
Viit k source
Produced by bacteria in gut
Leafy greeen veg
Meat and dairy products
105
Excess vit e
- low toxicity
| - v large doses may interdere w/ absorption of vit a
