fresh vs processed foods

Question 1

definition of processed food

Answer 1

Fresh food that has been altered or changed in some way

Question 2

definition of fresh food

Answer 2

Food that has not been altered in any way and is in its natural state.

Question 3

food examples of processed foods

Answer 3

Chickpeas, chips

Question 4

Advantages of processed foods

Answer 4

increased shelf life, removal of toxins, decreased food price, reduces shopping frequency

Question 5

disadvantages of processed foods

Answer 5

Less nutrient dense, alter of flavour

Question 6

food examples of fresh foods

Answer 6

fresh fruit and veggies

Question 7

advantages of fresh food

Answer 7

nutrient dense

Question 8

disadvantages of fresh food

Answer 8

more expensive, shorter shelf life

Question 9

Select two additives that are naturally occurring

Answer 9

Paprika, tumeric

Question 10

Many people argue against the use of additives in food. What are their reasons for this?

Answer 10

Additives can cause health risks- respiratory problems, cancer, heart disease, can cause issues with attention span, sleeping, headaches

Question 11

Others argue for the use of additives in food. What are their reasons?

Answer 11

Flavour enhancer, improves texture and the look of the food (colour), preserves the food which extends the shelf life

Question 12

Define the term ‘food additive’ and state the four main functions of using additives in food.

Answer 12

An additive is a substance added to a food that is not normally consumed by itself or found naturally in the food. Food additives are mostly used in small amounts.
Food additive functions are to:
- Increase flavour (flavour enhancer)
- Preserve food (increase shelf life and fight of microbe growth)
- Restore of improve the taste and appearance of processed food eg sodium nitrate, MSG
- Improve the stability of the food eg. emulsifier

Question 13

Are substances such as sugar and salt additives, or ingredients? Give a reason to support your opinion.

Answer 13

Additives ARE NOT NORMALLY CONSUMED BY THEMSELVES, BUT salt and sugar can be consumed on their own. Salt is added to flavour and also a preservative and sugar is added for the same reasons.

Question 14

Explain in your own words what is meant by probiotics

Answer 14

Beneficial bacteria added to foods to promote health, especially gut health (gut microbiome) Good for the human digestive system eg. yoghurt (yo-pro rule), yakult, kombucha, kimchi, sauerkraut

Question 15

Natural food sources of antioxidants

Answer 15

Green leafy vegetables, coloured fruit and vegetables (especially with vitamin C)

Question 16

Health benefits of antioxidants

Answer 16

Slows down the oxidation process – gets rid of oxygen free radicals.

Question 17

What are anti-oxidants an additive in

Answer 17

Bread, potato chips, biscuits, margarine, cereals

Question 18

Natural food sources of dietary fibre

Answer 18

Fruit, vegetables, legumes
Two types- soluble (help you feel full, help absorb nutrients, lower cholesterol), insoluble (faeces larger, prevents constipation etc)

Question 19

use of added colours

Answer 19

Improves and restores colour

Question 20

Use of preservatives

Answer 20

Protect against spoilage and lengthen shelf life

Question 21

Use of antioxidants

Answer 21

Slow down oxidation process that cause rancidity

Question 22

Use of thickners

Answer 22

Improves and stabilise texture

Question 23

Use of emulsifiers

Answer 23

Prevent separation in oil / water mixture

Question 24

Use of anti-caking agents

Answer 24

Prevent clumping together in dry products

Question 25

Use of humectants

Answer 25

Retain moisture to prevent drying out

Question 26

Use of propellants

Answer 26

Help propel food from a container

Question 27

Use of stabilisers

Answer 27

Maintain uniform dispersion of ingredients

Question 28

What is the definition of food preservation

Answer 28

preparing food in a way that increases resistance to spoilage from decomposition or fermentation

Question 29

7. List four main reasons for preserving food.

Answer 29

Increase shelf life, prevent spoilage and wastage, prevents bacteria growth, reduces bulk

Question 30

Outline the conditions that bacteria consider favourable.

Answer 30

Warm, moist, protein rich with a pH of neutral

Question 31

How long does it take for bacteria to reproduce if the conditions are favourable?

Answer 31

20-60 minutes

Question 32

Outline five ways in which food may spoil. Give an example of each, using a specific type of food.

Answer 32

1. light gets in- vitamin C tablets 2.exposed to oxygen- bread left out of fridge or freezer 3.becomes warm- raw meat 4.bacteria growth- fruits and veg 5.dropping it - apples bruise

Question 33

What are the 4 types of contamination

Answer 33

1. Microbiological contamination- exposure to bacteria, viruses, fungi etc. 2. Biological contamination- contain naturally occurring toxins 3. Chemical contamination- by exposure to pesticides, chemicals, fertilisers, industrial poisons Physical contaminations- happens when a food has been contaminated by a foreign object.

Question 34

What is the definition of food poisoning

Answer 34

Any condition caused by eating substances contaminated with harmful substances eg toxins, bacteria, viruses.

Question 35

What is the danger zone

Answer 35

When food is stored in a temperature between 5-60 degrees

Question 36

List some main causes of food poisoning

Answer 36

Food is stored at room temperature Food is cooled too slowly before refrigeration Food is not reheated to high enough temperatures Undercooked food is consumed Cross contamination between raw and cooked food Hot food is stored below 59 oC Food handlers are not clean

Question 37

What are some methods of preventing food poisoning

Answer 37

Prepare raw meat and vegetables separately Wash hands well with soap and water Cover all waste bins Keep raw and cooked foods apart Wash all work surfaces and preparation tools after preparing raw foods Use separate equipment for raw and cooked foods- separate chopping boards Cover food as soon as it is ready Use disposable cloths or disinfecting cloths

Question 38

Outline the conditions that bacteria consider favourable.

Answer 38

Temperature being 5-60˚ - danger zone Neutral pH Sufficient water Oxygen food

Question 39

How long does it take for bacteria to reproduce if the conditions are favorable?

Answer 39

4-20 minutes

Question 40

Give a method of storing food in a refrigerator to prevent cross contamination.

Answer 40

Placing raw meat and seafood in plastic bags away from fruit and vegetables. Sealed container