Food PPQ Flashcards
Revisit past paper questions I have got wrong (23 cards)
Name one good source of retinol (1mark)
egg yolk or liver
Explain the meaning of BMR (2 marks)
The energy required for a person to stay alive, for their organs to function, to be warm and at rest
Discuss the role of antioxidants in food production (4 marks )
- reduce/ prevent rancidity of fats and fat soluble vitamins due to free radicals breaking the double bond in unsaturated fats -> result in unpleasant flavours/ odours
- reduce enzymic browning
- increase shelf life of foods as they are stable chemicals
- marketing device for health conscious consumers
Explain how food safety regulations and legislation ensure that food products
are safe to eat. (8 marks)
Food safety act 1990 gives power to EHO’s to :
- enter food premises any time
-take food samples for analysis
- inspect food
-close premises down
-give improvement notice to food businesses
General Food Hygiene regulations 1995: These regulations cover three main
areas:
- Food premises.
- Personal hygiene of staff.
- Hygiene practices. Enforced by EHO, in 2006 Safer Food Better Business
introduced.
- Food labelling regulations (2006): use by or best before, method of storage,
making, cooking.
What is the mistake to avoid when saying how u would adapt a meal for e.g a coeliac or vegan?
Don’t keep putting gluten free or vegan butter. E.g rather than gluten free gravy reduce the sauce down instead or for vegan use a substitute e.g lentils
Define what is meant by the term malnutrition (2 marks)
When a person has been nutrient deficient for a long period of time and as a result may be experience deficiencies.
Name two micronutrients that may be lacking in a plant-based diet (2 marks)
Iron, VB12
Name one good source of folate (1 mark)
Marmite
Describe how the risks of cross contamination can be reduced when preparing, cooking and serving food (9 marks) extra points to include
-cover any cuts with blue water proof plaster
- disinfect surfaces with anti-bac spray
- need to define cross contamination
Evaluate: Following a weekly meal plan ensures that a nutritionally balanced diet is maintained (6 marks)
Pros:
- less likely to snack and graze before
-control portion size
-less risk f nutritional deficiencies
-HBV + LBV protein
Explain what is meant by a food allergy (2 marks)
A reaction your immune system has to a food allergen which can be life threatening and cause anaphylaxis or other symptom such as vomiting, red skin rash and nausea
Explain what is meant by a food intolerance (2 marks)
An adverse reaction to a particular food where the symptoms depend on the individual and may result in malabsorption
Outline the function of haemoglobin in the body (2 marks)
Transports oxygen from the lungs to the body’s tissues by binding with oxygen to form oxyhaemoglobin.
Carries carbon dioxide from the tissues back to the lungs for exhalation.
Discuss this statement with reference to food hygiene systems and legislation: human error is the cause of the majority of food poisoning outbreaks (8 marks)
Introduction (1 mark)
It is widely accepted that human error plays a significant role in food poisoning outbreaks, despite existing food hygiene systems and regulations designed to prevent contamination.
Main Discussion Points:
Human error as a major cause (2 marks)
Mistakes such as poor hand hygiene, cross-contamination, incorrect food storage, and undercooking are common causes of foodborne illness.
Lack of training or negligence can lead to breaches in safe food handling practices.
Food hygiene systems in place (2 marks)
Systems like HACCP (Hazard Analysis and Critical Control Points) are designed to identify and control food safety risks.
When properly implemented, these systems reduce the likelihood of contamination—but they rely heavily on human action and monitoring.
Regulations and enforcement (2 marks)
UK food hygiene regulations (e.g. Food Safety Act 1990, Food Hygiene Regulations 2006) set legal requirements for food businesses.
Regular inspections and enforcement are intended to ensure compliance, but effectiveness depends on how well staff follow procedures.
Counterpoint – other causes (1 mark)
Not all food poisoning is due to human error. Contamination can occur earlier in the supply chain (e.g. from infected livestock or contaminated water sources).
Equipment failure or unexpected contamination from suppliers can also contribute.
Explain why some proteins have a higher biological value than others (4 marks)
Proteins are built up of amino acid chains. There are 20 different
amino acids. Because proteins vary in the number, type and
arrangement of amino acids present in their molecules, the quality
of the protein also varies. Amino-acids are made up of carbon,
hydrogen, nitrogen and oxygen
* The quality of protein is expressed as its biological value.
* 8 of the amino acids are essential for tissue grown in adults:
isoleucine, leucine, lysine, methionine, phenylalanine, threonine,
tryptophan and valine. These are indispensable amino-acids that
the body cannot make.
* Children need 2 conditionally essential additional amino acids:
arginine and histidine, as they may not have enough to meet their
needs.
Describe the process of denaturation, making reference to the chemical structures of proteins (3 marks)
Denaturation is the term applied to the unravelling of protein
molecules which occurs when the bonds that hold protein
molecules together are disturbed or broken causing them to
unravel. This process can be as a result of heat, mechanical
action e.g. whisking and pH (acidity/alkalinity)
* Proteins have a primary structure and a secondary structure. The
primary structure is the sequence of amino acids in the protein
chain. The secondary structure is where the amino acids are
further linked by various bonds to give the protein a definite
shape, usually in the form of a spiral.
* The cross linking which takes place is called disulphide bridge.
This bridge gives dough elasticity. There are other links which
contribute to the coiling of chains of acid, e.g. hydrogen bonds.
The chains can be changed by a number of agents, such as heat,
acids, alkalis, heavy metals, salt and ethanol and violent agitation
(e.g. whisking).
* In reversible denaturation there is a slight unwinding of the
polypeptide chains caused by slight denaturation but if the protein
is removed from the conditions it can regain its original structure.
Whisked egg white is an example
* In irreversible denaturation the molecule unfolds and this leads to
a loss of some of the properties of the protein. In the case of meat
and other protein foods, this process can make it more digestible.
Irreversible denaturation results in viscosity increasing and
solubility being lost (e.g. fried egg). Coagulation is an example of
denaturation.
Describe the effect that Pasteurisation, UHT and evaporation has on the nutritional and sensory qualities of milk (6 marks)
Pasteurisation
* Little change to organoleptic qualities. This is often considered to
be ordinary milk which people are accustomed to.
* Pasteurisation takes milk to 75c for 15 seconds not long enough
or at a high enough temperature to have significant effect upon
nutritional value, flavour colour or taste.
* Up to about 10% of the thiamine and vitamin B12 is lost and 25%
of the vitamin C
UHT (ultra-heat treatment)
* The milk is heated to 1320c for 1 second which means the
proteins are partially cooked and the lactose is partially
caramelised. This affects the flavour of the milk: “slightly cooked”
* UHT is homogenised so it may appear slightly thicker or creamier
as the fat globules are distributed throughout the milk.
* Water soluble vitamins B&C may be slightly affected as they are
unstable at high temperatures but as the holding time is very
short the vitamin content should not be significantly reduced by
this process. The nutritive value is similar to that of pasteurised
milk.
Evaporation
* The milk is homogenised and sterilised in the can concentrated to
about twice the density of the original milk.
* It has lost about 60% of its vitamin C and 40% of the thiamine.
* Other nutrients are concentrated due to the loss of moisture.
* It has a pronounced flavour and a distinctive tan colour due to the
reaction between the lactose and proteins that take place when
the milk is sterilised in the can.
Give two dietary functions of protein in the diet (2 marks)
- Growth and repair (of body cells such as muscles /hair/nails- in
children) - Maintenance (e.g. the production of
hormones/enzymes/antibodies)
State one dietary function of potassium (1 mark)
It works with sodium to help control muscles contractions and
nerve signals
Name one good source of iodine (1 mark)
Sea food
Explain RI (2 marks )
Unless the label says otherwise, RI values are based on
average sized people doing an average amount of physical
activity.
* The values are maximum amounts
* They are not individual recommendations & your needs may be
different to the RI depending on your age, gender and how
physically active you are.
Explain PAL (2 marks)
- The number of Kilojoules/Kilocalories the body uses to fuel
physical activity. - The amount of a person’s daily activity/exercise carried out
during the day.
Describe 2 reasons why food may be fortified (4 marks)
To achieve the recommended amounts of nutrients: The aim
of fortification is to help the population achieve the
recommended amounts of nutrients and fortification is often
undertaken to address low intakes of a nutrient. Adding nutrients
to foods, particularly staple foods, can increase intakes among
most of the population. (accept reference to fluoride in
toothpaste if qualified)
* To reduce nutrient deficiency: In countries where intakes of
certain nutrients are very low, fortification can help to reduce
nutrient deficiency diseases. One example is the addition of
iodine to salt to decrease iodine deficiency disorders.
* To replace nutrients lost during processing: Nutrients lost
during food processing may be replaced. This is particularly
important if the food was a good source of a nutrient before
processing. For example, by law in the UK, iron, thiamin and
niacin must be added back to white and brown flour (but not
wholemeal) as they are removed with the bran during the milling
of wheat to make all flour (except wholemeal).
