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food tech Flashcards

(48 cards)

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1
Q

What does age refer to in the context of nutritional needs?

A

How our nutritional needs change across the lifespan.

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2
Q

List some key nutritional needs that change with age.

A
  • Growth and repair of body tissue
  • Production of energy
  • Maintenance of body processes
  • Prevention of disease
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3
Q

How do male and female bodies differ in terms of nutrition during adolescence?

A

They have different structures and develop differently.

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4
Q

What additional nutritional needs arise during pregnancy and lactation?

A
  • Growth of the fetus
  • Maintenance of the mother’s health
  • Production of breastmilk
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5
Q

True or False: Energy needs depend solely on an individual’s body size.

A

False

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6
Q

What factors influence the energy needs of an individual?

A
  • Level of physical activity
  • Amount of sedentary behavior
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7
Q

How do cultural norms influence food choices?

A
  • Cultural dishes and ingredients
  • Restrictions due to cultural or religious practices
  • Language or literacy barriers
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8
Q

What is seasonal food?

A

Fresh produce that is purchased and consumed around the time it is harvested.

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9
Q

What are some benefits of consuming seasonal food?

A
  • Fresher and tastier
  • More nutritious
  • Reduces food miles
  • Supporting local farmers and economy
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10
Q

What does income refer to in the context of food choices?

A

The amount of money available to spend on food.

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11
Q

True or False: Higher income always leads to healthier eating habits.

A

False

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12
Q

What does food literacy include?

A
  • Knowledge
  • Skills
  • Behaviors to plan, select, manage, prepare, and consume food
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13
Q

What does available time refer to in food preparation?

A

How much time is available to buy, prepare, and consume food.

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14
Q

Fill in the blank: A lack of time makes it difficult for families to prepare _______ meals from scratch.

A

healthy, home-cooked

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15
Q

How can accommodation affect food preparation?

A
  • Space
  • Storage
  • Equipment/appliances
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16
Q

What geographical factors affect food prices and availability?

A
  • Location
  • Competition among shops
  • Transport and distribution costs
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17
Q

What is the definition of a vegetarian diet?

A

A diet that does not include any animal flesh such as meat, poultry, or fish.

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18
Q

What additional restrictions does a vegan diet have compared to a vegetarian diet?

A

Avoids dairy, eggs, and any other ingredients derived from animals.

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19
Q

What are common allergens that must be declared on food labels?

A
  • Peanuts
  • Tree nuts
  • Eggs
  • Milk
  • Wheat
  • Soybeans
  • Fish
  • Shellfish
  • Sesame
  • Gluten
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20
Q

What is a food allergy?

Study These Flashcards
A

An abnormal immunological reaction to food caused by a foreign substance, usually protein.

21
Q

What are symptoms of food allergies?

Study These Flashcards
A
  • Mild: redness, hives, swelling
  • Severe: difficulty breathing, loss of consciousness
22
Q

How can FODMAP intolerance be managed?

Study These Flashcards
A

Following a low-FODMAP diet temporarily until trigger foods are identified.

23
Q

What is gluten and where is it commonly found?

Study These Flashcards
A

A protein found in many cereal products including wheat, rye, barley, and oats.

24
Q

What is coeliac disease?

Study These Flashcards
A

A disease of the small intestine where individuals cannot absorb gluten.

25
How should individuals with lactose intolerance manage their condition?
Avoid animal-based milk and milk products or take lactase supplements.
26
Who is Kira and what challenges does she face regarding food?
A high-powered lawyer who struggles to balance long work hours with family meal times.
27
28
What is the Australian Guide to Healthy Eating?
A food selection guide which visually represents the proportion of the five food groups recommended for consumption each day.
29
What does the Australian Guide to Healthy Eating clearly indicate about diet?
The largest portions of our diet should consist of grains and vegetables.
30
On what basis are foods grouped in the Australian Guide to Healthy Eating?
On the basis of type and their contribution of nutrients to the Australian diet.
31
What is the nutritional rationale of the Australian Guide to Healthy Eating?
Grouping foods primarily on the basis of their type and nutrient contribution, promoting healthy choices, and providing reasons for choosing foods from a range within and across the Five Food Groups.
32
What does the nutritional rationale highlight about unsaturated fats?
Some foods that contain unsaturated fats need to be consumed.
33
What are discretionary choices in the context of the Australian Guide to Healthy Eating?
Foods that are not needed to meet nutrient requirements and do not fit into the Five Food Groups.
34
What is the purpose of the Australian Dietary Guidelines?
To guide and promote good nutrition and health, and reduce diet-related disease.
35
What type of evidence do the Australian Dietary Guidelines rely on?
Evidence based.
36
What is the focus of the Australian Dietary Guidelines?
Promoting healthier food choices as opposed to individual nutrients.
37
What is the intended outcome of the Australian Dietary Guidelines?
To reduce the risk of diet-related or lifestyle diseases.
38
What is the URL for the Eat for Health website?
https://www.eatforhealth.gov.au/
39
What are the main tabs to explore on the Eat for Health website?
* The Australian Dietary Guidelines * Food Essentials * Eating Well * Eat for Health Calculators * Recipe and nutritional analysis
40
What is the first step in the Calzone recipe method?
Line a baking tray with baking paper.
41
What temperature should the oven be set to for the Calzone recipe?
200 °C.
42
What should be done with the yeast, sugar, water, and milk mixture in the Calzone recipe?
Leave in a warm place until the mixture becomes frothy.
43
What is the purpose of sifting flour in the dough preparation?
To make a well for adding other ingredients.
44
How long should the dough be kneaded?
About five minutes or until smooth.
45
What is the next step after covering the dough in the bowl?
Leave in a warm place for 30 minutes.
46
What ingredients are included in the Calzone filling?
* Tomato paste * Shredded mozzarella cheese * Red capsicum * Ham * Black olives * Spring onion * Chilli powder * Black pepper
47
What should be done before folding over the dough for the Calzone?
Brush edges with water.
48
How long should the Calzones be cooked?
20 minutes.

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