food groups Flashcards

Question

triglycerides

Answer 1

Saturated, unsaturated (mono or poly) Energy value – 9 kcal/g ≤ 30% of daily calorie intake

Answer 2

Saturated fatty acids No double bonds between the individual carbon atoms Solid at room temperature. Unsaturated fatty acids At least one double bond in the fatty acid chain. Liquid at room temperature.

Answer 3

Hydrophobic due to nonpolar nature Insoluble in water Emulsification by bile from liver in small intestine Associated with flavour in foods Oxidation of fats result in rancidity (unpleasant taste and odour)

Answer 4

Cannot be synthesised by the body and so are needed in the diet Alpha-linolenic acid (Omega-3) Linoleic acid (Omega-6) Omega 3 – for structure and function of cell membranes Omega 6 – for growth, skin integrity, fertility, red blood cell structure maintenance Symptoms of deficiency: growth retardation, reproductive failure, skin lesions, kidney and liver disorders, and subtle neurological and visual problems Rare if eating a balanced and varied diet → But, fish consumption generally low (omega 3) omega 6 is pro inflammatory and omage 3 is inflammatory resolving

Answer 5

6 - linoleic acid- vegetable oils - arachidonic acid- meats 3 - lionelic acid - EPA and DHA - fish

Answer 6

Key roles = structure, protection, communication & transport Protein is important for growing and maintaining every structure in your body Muscles, skin, hair, nails, enzymes, immune system etc. Energy per gram protein = 4kcal/g Recommendation = 15-25% energy from protein A quarter of your plate protein → Hands useful for portion guide Foods that are high in protein are also high in lots of micronutrients, and they are often low in carbohydrates We don’t use protein for energy Protein and fat are friends chemically, so some high protein foods can also be higher in fat (e.g. meat

Answer 7

water 75% carbs 1% vitamins and minerals 1% fats 5% protein 18%

Answer 8

Complete proteins Contain essential AA Animal sources Incomplete proteins Lack essential AA Limiting AA Plant sources

Answer 9

- smoking - curing/ drying - thermal processing/ canning - freezing - Irradiation

Answer 10

Lipids in eggs: Rich in phospholipids (meat rich in TAGs) High polyunsaturated : saturated ratio Cholesterol present in egg lipids

Answer 11

Eggs have a shelf life of 28 days From date laid to their “best before” date) Best storage in fridge (not the door)or at room temperature → consistent temperature needed Raw eggs may contain salmonella And risk of biotin deficiency Eating raw eggs, eggs with runny yolks or any food that contains raw eggs and are uncooked or only slightly cooked can cause food poisoning Elderly, Babies and toddlers, Pregnant women, Unwell people

Answer 12

Bony fish → 2 types: White Fish (e.g. cod, haddock, sole, plaice) Fatty/Oily Fish (e.g. salmon, sardines, mackerel, tuna, herring) Cartilaginous Fish (e.g. shark, skate, dogfish)

Answer 13

White Fish Flesh low in fat, but can accumulate fats as oils in their livers Good source of Vit A, Vit D, long chain PUFA, and minerals (e.g. phosphorus & iodine) Fatty Fish Fats are present in their flesh Fat is long-chain PUFA (omega 3) Can be susceptible to rancidity → shorter shelf life, hence often pickled of smoked SMASH Fish → Salmon, Mackerel, Anchovies, Sardines, Herring Tuna steak rich in omega PUFAs, but lost during canning, so tinned tuna not rich Other fish retain omegas during canning

Answer 14

Legumes and Pulses → lentils, peas, beans (including soybean) Also count as Fruit & Veg, and in Cereals & Grains group

Answer 15

Also known as Textured Soy Protein (TSP) Made from soya protein, soya flour and soya protein isolate Soy protein is defatted, then cooked under high temperature and dried Can get all AAs from soya protein (PDCAAS = 94) Is extruded in chunks, flakes, nuggets, grains or strips Often similar taste and texture to original meat products Check for soya content - often filled out with oats or grains which lowers protein content

Answer 16

Biomass or protein extract from pure or mixed cultures of algae, fungi, bacteria or yeast used as an ingredient or a substitute for protein-rich foods which is suitable for animal feed or for human consumption (Nasseri et al. 2011) Algae (i.e. spirulina, chlorella) Bacteria (i.e. cellulomonas) Mould/Fungi (i.e. fusarium, rhizopus) Yeast (i.e. candida) Microorganisms usually have a much higher protein content (30- 70%) in the dry mass than vegetables or grains

Answer 17

Bratosin 2021 - vitamins -minerals -lipids -protein -amino acids - carbs

Answer 18

pros - no inedible parts - contains all AAs cons - allergenic potential - contains all AAs but in lower portions

Answer 19

QuornTM → Brand name of mycoprotein QuornTM is a meat substitute intended to replicate the taste and texture of meat Mycoprotein is rich in all EAAs Not as high as meat products, but all AAs present

Answer 20

Key roles = energy, structure, digestion Body’s main energy source Brain needs lots of carbohydrates Energy per gram carbohydrate = 3.75kcal (4kcal) Recommendation = 45-60% energy from carbohydrate Fruit and vegetables are mostly made of carbohydrates 🡪 counts towards the 60% energy Complex/Starchy CHO grains ↑ Simple sugars (glucose) ↓ or control

Answer 21

Is a type of carbohydrate Fibre makes carbohydrates more complex Key roles: bulking stool, prevent constipation & colon cancer, prebiotic to keep your gut happy Helps to release energy from food slowly and continuously Helps with digestion, fullness & energy levels Recommendation = 25-30g Fibre per day Increase your fibre slowly to prevent constipation Water also very important Think of Weetabix with milk in a bowl Think of including more Plants & Brown foods

Answer 22

- cereals - breads - potatoes, pasta and rice

Answer 23

Aleurone (6-7%) Pericarp & Testa (7-8%) Endosperm (81-84%) Germ (3%)

Answer 24

Milling Uses a series of grooved rollers to: Shear open grain Squeeze out germ Scrape out endosperm Grind to a particles Bleaching and ageing Whitens flour Improved dough performance

Answer 25

The weight of flour produced per 100 part of milled grain

Answer 26

Wheat = Gluten Barley = Hordein Rye = Secalin Oats = Avenin Gluten = Gliadin and glutenin Coeliac Disease = immune response to gluten Avenin in oats appears to be ok Barley & Rye also contain some gluten

Answer 27

Structural components of plant cell walls (e.g. cellulose and hemicellulose) Remember SCPs have higher cellulose content Viscous soluble substances found in cell sap (e.g. pectin and gum) The term NSP is used interchangeably with the term dietary fibre Although fibre would also include lignin (e.g. strawberries seeds) and resistant starch. The correct way to label these are digestible and non-digestible dietary fibre.

Answer 28

1. mixing 2. kneading 3. fermentation 4. knocking back 5. second fermentation 6. baking 7. cooling

Answer 29

1. flour 2. water 3. yeast 4. salt

Answer 30

A lifelong autoimmune disease presenting with chronic inflammation of small intestine with permanent intolerance to gluten Affects 1 in 100 people in UK (www.coeliac.org.uk) Immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals Damage to the villi in the small intestine, resulting in atrophy, and interference with nutrient absorption and chronic diarrhoea Coeliac Disease = autoimmune “allergic” response to gluten Gluten intolerance = difficulty digesting gluten, no immune response

Answer 31

- food safety - food quality - enhanced nutritional quality

Answer 32

An independent Government department working across England, Wales and Northern Ireland to protect public health and consumers' wider interests in food. FSA makes sure that food is safe and what it says it is. FSA’s main goal is to protect public health in relation to food. Food Standards Agency is responsible to ensure that manufacturers are compliant with the Food Law Provides business guidance

Answer 33

Food Safety; Rendering food injurious to health is an offence Selling food not complying with food safety requirements. Inspection and seizure of suspected food. Improvement notices. Prohibition orders. Emergency prohibition notices and orders. Emergency control orders. Consumer protection; Selling food not of the nature or substance or quality demanded. Falsely describing or presenting food.

Answer 34

Aims to protect human health and consumer’s interest in relation to food. Applies to all stages of production, processing and distribution of food and feed Businesses must ensure Traceability and appropriate presentation of food provision of suitable food information (labelling) Prompt withdrawal or recall of unsafe food placed on the market (safety) food and feed imported into, and exported from Great Britain shall comply with food law.

Answer 35

- chemical toxins - heavy metals

Answer 36

acrylamide formed by the maillard reaction

Answer 37

The following information must be required in English on prepacked food labelling: A true name or description of the food The ingredients it contains, in descending weight order How it should be handled, stored, cooked or prepared Who manufactured, packed or imported it Origin information if its absence would mislead Allergenic ingredients identified on the label Specific information declaring whether the food is irradiated or contains genetically modified material or aspartame, high caffeine, sweeteners, packaging gases etc Net quantity in grams, kilograms, litres etc Alcoholic strength where there is more than 1.2% alcohol by volume

Answer 38

- preservatives - antioxidants - emulsifiers - sweeteners - modified starches

Answer 39

- tumeric - ginger - cinnamon - thyme - rosemary - sage -

Answer 40

Criteria to achieve a THR History of traditional use as a medicine for at least 30 years Evidence of safety Compliance with specified manufacturing standards Comprehensive product information leaflet

Answer 41

The practice of substituting original crute drugs with similar looking substances which are inferior in chemical and therapeutic properties

food groups Flashcards

(67 cards)