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Year 8 > Food Tech > Flashcards

Food Tech Flashcards

(103 cards)

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1
Q

What should avoid feeding an infant 6 months?

A

Sugar, salt (kidneys), honey (botulism), shark, marlin, swordfish (mercury)

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2
Q

What supplements of vitamins should children of 6 months to 5 years take in the form of drops?

A

Vitamin A, C & D - especially needed if poor diet

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3
Q

What should children drink as the main drink from 2 years?

A

Semi-skimmed milk

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4
Q

What do children need a good supply of nutritionally?

A

Protein, nutrients including calcium, iron and vitamins A & D

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5
Q

Why is dental hygiene important?

A

To prevent cavities

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6
Q

What do boys need more of than girls?

A

Protein and energy

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7
Q

What do girls need more of than boys?

A

Iron (due to periods)

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8
Q

Why might older people eat less?

A

Difficulty on chewing and swallowing.
Dental problems
Changes in sense of smell and taste
Difficultly in shopping, preparing and cooking
Living alone
Illness
Financial problems

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9
Q

To maintain good health, what must older adults do:

A

Enjoy their food
Have adequate nutrients
Keep active
Keep hydrated
Dental hygiene

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10
Q

What happens to women’s bone after the menopause (end of periods)?

A

Lose bone strength at increased rate. Plenty of calcium, remain active and have Vitamin D (from sunshine)

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11
Q

What are the key stages in life?

A

Pregnancy
Infancy
Toddler
Childhood
Adolescence
Adulthood
Older adulthood

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12
Q

What factors affect energy and nutrient requirements?

A

Age
Sex
Body size
Level of activity
Genes

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13
Q

Why does a pregnant woman need adequate amounts of energy and nutrients?

A

Can influence the health of the baby. Being a healthy body weight - underweight makes it difficult to conceive and more likely for low birthweight.
Being overweight increases risk of complications such as high blood pressure and diabetes

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14
Q

What is needed for rapid cell division and growth in the foetus?

A

Folic acid - synthetic form of the B vitamin, folate (vitamin B9)

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15
Q

Good sources of folate?

A

Green leafy vegetables, oranges and bananas, bread and fortified breakfast cereals

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16
Q

What dose of folic acid is required?

A

400 micrograms (ųg) daily until 12th week of pregnancy

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17
Q

Why do pregnant women need more nutrients?

A

Help develop uterus, placenta and other tissues
Meets growing foetus needs
Lay down stores of fat for foetus and lactation

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18
Q

What is lactation?

A

Breast feeding

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19
Q

How do you spell a growing baby?

A

Foetus

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20
Q

How many extra calories does a pregnant woman need?

A

200 extra calories and only in third trimester

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21
Q

How much weight gain is there in pregnancy?

A

10-12.5kgs

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22
Q

What is the problem with too much weight gain in pregnancy?

A

Blood pressure and diabetes

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23
Q

Foods to avoid in pregnancy?

A

Vitamin A - liver/liver products pâté, vitamin A supplements and fish oils
Unpasteurised and soft cheese - Brie - can be contaminated with Listeria causing miscarriage
Shark, marlin and swordfish - mercury can damage nervous system
Alcohol and caffeine

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24
Q
A
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25
Food to avoid due to risk of illness
Ready meals - undercooked Unwashed fruit and veg Raw or partially cooked eggs Raw or undercooked meat
26
What is energy? Why do we need it?
The power to do work. We need them to grow, stay alive, keep warm and be active.
27
What is energy measured in?
kilojoules (kJ) kilocalorie (kcals)
28
Energy is essential for life and activities such as:
Keeping the heart beating Keeping organs functioning Maintain body temperature Muscle contraction
29
The amount of energy we needs depends on:
Age Gender Body size Levels of activity Genes
30
Where do we get energy from?
In the food we eat and drinks we consume
31
What are macronutrients?
Carbohydrates Protein Fat
32
50% of energy intake should come from?
Carbohydrates
33
35% of energy should be from?
Fat
34
15% of energy should come from ?
Protein
35
What does EAR stand for?
Estimated Average Requirements
36
How many joules in a) kilojoule b) mega joule
A) 1000 B) 1,000,000
37
How many kilojoules in a kilocalorie?
1 kcal =4.184 kJ
38
How many kilocalories in a megajoules?
1MJ = 239 kilocalories
39
How do we calculate energy requirements?
TOTAL ENERGY EXPENDITURES = BMR X PAL
40
What is BMR?
Basal Metabolic rate - rate a person uses energy to maintain the basic functions when at rest: Breathing Keeping warm Keeping heart beating
41
What is PAL?
Physical Activity Level - Running Sport Walking Using stairs Looking after others Household chores Gardening
42
How long should children and young people spend doing physical activity each day?
60 minutes
43
Adults PAL should be?
150 minutes of moderate aerobic a week 75 minutes vigorous aerobic Strength exercises on 2 or more days a week Activity can be broken down and not done all at the same time
44
What is energy balance?
Energy in (from food) less energy expenditure (from physical activity)
45
What does positive energy balance lead to?
Weight gain
46
What does a negative energy balance lead to?
Weight loss
47
Energy balance can be maintained by?
Regulating energy intake through diet Adjust physical activity levels Combination of the two
48
What has happened to overweight and obesity rates?
Increasing in adults and children over the years
49
In 2021 what % of adults in England were obese?
26%
50
What factors affect our food choice?
Enjoyment and preference Time of day Food availability PAL Food choices - healthy eating Peer pressure Household income Cost of food Lifestyle/time available Dietary requirements - allergies Occassion - birthday Trends
51
Factor 1 Time of day
We tend to eat certain foods depending on the time of day. In the morning you may eat cereal, in the evening you could eat a roast dinner. Nothing to stop you eating anything at any time
52
Factor 2 food a availability
What’s available at home. What’s available to buy, seasonal produce, small shops may not stock it
53
Factor 3 Time available
No time to spend hours cooking No time could mean prepared meals More convenience food, takeaways
54
Factor 4 Special dietary needs
Vegetarian/vegan Allergies Religions kosher or halal Diabetic Medical condition
55
How many food decisions do we make every day?
200
56
What are 4c’s of food safety?
Cooking, cleaning, chilling, cross contamination
57
Why do we follow the 4cs?
Food bourne illnesses
58
Two food groups that must be refrigerated?
Dairy, meat, fish
59
Name two personal hygiene rules
Wash hands, tie hair back, clean apron, clean clothes, hair nets, no jewellery, report illnesses
60
What conditions do bacteria need to multiply
Nutrients, moisture, warmth, time, oxygen
61
Fridge temperature?
1-4°c
62
What temperature should food be cooked to? Inside the food temperature
75°c
63
Vocab Contamination
Harmful or unwanted substance is transferred onto something else
64
Bacteria
Single cell rapidly multiplying
65
Food safety
Measures taken to ensure food is safe
66
Allergenic
Something that triggers a reaction
67
Symptoms of food poisoning
Diarrhoea, stomach cramps, vomiting, pain, fever, dehydration
68
At risk groups
Young children, elderly, pregnant mothers, unborn children, ill people
69
High risk foods
Shellfish, precooked meats, milk, eggs, dairy
70
4 types of contamination
Biological - bacteria, viruses, parasite Physical - glass, metal, stone, fake nail Chemical - insecticides, cleaning fluids Allergenic - shellfish, peanuts
71
What term is used to describe microorganisms that require oxygen
Aerobic
72
What is the temperature danger zone?
5-63°c
73
What temperature should a domestic freezer be at?
-18°c
74
What bacteria causes harm?
Pathogenic
75
Food-borne bacteria Salmonella where is it found?
Intestines of farm animals Fruit and veg from contaminated soil British lion eggs are from hens vaccinated against salmonella
76
Campylobacter
Most common food poising bacteria Most likely from undercooked chicken May be spread by cattle, pigs, birds and pets ( in guts) Don’t wash raw chicken!
77
E-coli O157
Found in human and animal intestines Can cause serious issues or death Can survive cold temps but destroyed through cooking Undercooked beef burgers can be a problem
78
Staphylococcus Aureus
Carried by humans Commonly found on skin but also ear, nose and throat Need to wash hands Need good personal hygiene
79
Why is date marking on food important?
Enables safe and optimal use of food Required by law Shows how long food can be kept under specific conditions
80
Best before means
Best quality before that date Still good to eat after Usually on food found in cupboard
81
Use by date
Unsafe to eat after this date Illegal to sell after the date On most perishable foods required to be in fridge
82
Yeast is a microorganism, what does it need?
Food sugar Moisture Warmth 25-29°c Time Oxygen
83
What is yeast for?
Can make food spoil may appear ‘fizzy’ Biological raising agent Under the right conditions it ferments to produce co2, makes beer
84
85
Types of yeast
Fast acting Fresh Dried
86
What food is gluten formation important in?
Bread, pizza, pasta, pastries
87
What is a strong flour?
One that contains more proteins, makes foods more dense and elastic. Makes pasta stronger when rolled thin. Makes bread softer and chewy, helps it to rise
88
What is gluten?
A mixture of two different proteins found in wheat, rye, spelt and barely grains
89
What happens when two proteins in wheat (gliding and glutenin)are combined in water?
They form a gluten structure
90
What happens to bread without proper gluten development?
It’s flat and dense
91
What flour is pasta made from?
Strong flour that is ground more finely to give chew and bite
92
Shortbread uses which flour?
A lower gluten (weaker) flour, plain. This is so it is crumbly and brittle
93
Why do we knead dough?
To make strands of gluten stronger with more stretch - plasticity. Kneading forces gluten to form mesh structure to trap gas to help it rise
94
Why do we prove dough?
Allows yeast to produce carbon dioxide to help it rise. This is fermentation. Resting allows gluten to relax so not to tough
95
What happens during baking?
Alcohol from yeast fermentation and water from dough evaporate. Steam creates bubbles. Gluten and starch trap bubbles and then harden
96
Characteristics of good bread
Even bake, golden crust Well risen Light texture Moist Nutty flavour
97
Fermentation
Alcohol and carbon dioxide are produced from sugar by yeast
98
Giladin and glutenin
Proteins that make up gluten when mixed with water
99
Plasticity
Capacity of fats to soften and become liquid over a range of temperatures
100
Protein
Component of food made up of amino acids
101
Shortening
A fat rubbed into flour to ‘shorten’ a dough. Fat coats flour making it waterproof, prevents gluten forming
102
Gluten free bread has what characteristics
Flat with dense crumb
103
Gelatinisation
Where granules swell and burst when heated and enables thickening

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