HE gcse

Question 1

what is food provenance

Answer 1

where the origin of are food comes from.

Question 2

3 types grown,reared, caught

Answer 2

grown (wheat,barley,oats)
caught (shell fish,tuna,salmon)
reared(beef,lamb,dairy products

Question 3

3 types of fish

Answer 3

oily fish
white fish
shell fish

Question 4

examples of shell fish

Answer 4

crab ,lobster, prawns,mussels

Question 5

examples of oily fish

Answer 5

tuna,salmon, trout,

Question 6

examples of white fish

Answer 6

haddock, cod, pollack ,sea bass

Question 7

pots and cereals

Answer 7

these are baited with bait and placed on the sea bed to collect later

Question 8

line caught

Answer 8

smaller scale uses baited hooks

Question 9

trolling

Answer 9

drawing a net towed by boat(a trawler) around a school of fish

Question 10

dredging

Answer 10

dragging a metal-framed nets with rakes attached through the sea bed to release shell fish(e.g. muscles)

Question 11

differences between Organic farming and intensive farming

Answer 11

organic farming- hand weeding, animal are free to graze, seasonal, green manured soil
intensive farming- high yield crops, animal kept in doors,pest control used, chemical fertilizers.

Question 12

steps for how are food is grown

Answer 12

-perpetration of the soil
-sowing seeds/seedlings
-watering
-fertilizing
-weeding
-protection of the crops
-separation and inspection
-storage

Question 13

food prossesing and production

Answer 13

raw ingredients are turned into foods made sutible for consumption

Question 14

what does input mean

Answer 14

the different ingredients,materials machinery and items that go in the styemn

Question 15

what does production mean

Answer 15

the different things things happen to the input that changes it into the output-the fish food product

Question 16

what does primary prossesing mean

Answer 16

when food has been cooked or processed before being eaten wheat (wheat-to flour)

Question 17

secondary prossesing

Answer 17

food that has under gone primary prosessing

Question 18

main steps to milk to cheese

Answer 18

-rennet is added
-curds cut
-stack them
-salt is added for flavoring
-cheese is made by pressing curds in to molds
-the cheese is stored for 2 years

Question 19

primary prepossessing of wheat

Answer 19

-grow in field
-harvested
-grain stored until use
-transported to the mill
-grain cleared and conditions
-the flower is milled using rollers and sives
-the bran and wheat germs are separated in -to different flowers

Question 20

primary prossesing of milk

Answer 20

-cows milked twice a day
-milk is stored at 4 degeries and transported to the dairy for progressing
-milk heated very high to destroy bacteria this is called pasterising
-separated milk into cream and liquid components
-cream and liquid components are re blended the amount of cream added depends on the type of milk
-to make sure the milk has an even consistency of homogenization takes place

Question 21

what does FSC stand for

Answer 21

food supply chain

Question 22

what is farm to fork

Answer 22

the food supply chain (fsl) connects the agriculture manufacturing and distribution
sectors with in the food and drink supply chain

Question 23

describe food supply chain

Answer 23

-animal farm crop and fisheries
-handling and progressing centers
-cold storage
-transport and distribution
-marketing center and retail center
-shops and food services

Question 24

what is food fortification

Answer 24

during processing some foods have been supplied with supplement and nutrients usually on the form of minerals to ensure that these important nutrients are in our diet

Question 25

some reasons for food fortification

Answer 25

-to enrich products for individual need/ debilities -to replace nutrients lost during processing -to prevent deficiency disorders

Question 26

food additives what kinds

Answer 26

sweeteners flavoring and flavoring intensity antioxidants color or artificial

Question 27

eat well guide

Answer 27

1-base your meals on starchy foods 2-eat lots of fruit and veg 3-eat more fish 4-cut down on saturated fats and sugars 5-eat less salt no more than 6g a day 6-get active try to be a healthy weight 7-don't get thirsty 8-don't skip breakfast

Question 28

protein where do you get it

Answer 28

plant and animal sources or novel alternatives

Question 29

function

Answer 29

B-basic body structure such as Muscles, skin and ,hair C-child hood growth partially during pregnancy D- damage and repair of ant tissues E-enzymes foe digestion E- energy secondary source H- produce hormones

Question 30

what kind of proteins

Answer 30

animal (beef,chicken.dairy products,fish) plant proteins (pulses,beans,grains,nuts) Novel proteins (tofu,soya)

Question 31

What are dispensible amino acids?

Answer 31

CAn be produced in the body

Question 32

What are indispensible amino acids?

Answer 32

cannot be made in the body must be provided for the body often called essential amino acids

Question 33

What are amino acids

Answer 33

units that join together to make protein

Question 34

What are saturated fatty acids

Answer 34

FAts that are solids at room temperature and are mostly made up of unsaturated fats. Unsaturated fats can either be mon saturated fatty acids or polyunsaturated fatty acids

Question 35

Describe monosaturated fatty acids

Answer 35

found in olive oil, some nuts and avocado We should increase this type of fat as it lowers blood cholesterol

Question 36

Describe polyunsaturated, two types

Answer 36

There are two types. Omega 6 vegetable oils e.g. sunflower oil, omega 3 olive oil, walnut seeds, and oily fish. Not able to be made in the body.

Question 37

Why do we need energy?

Answer 37

To keep our body temp at 37degrees Specific needs e.g pregnancy , lactation interval functions, e.g. heart breathing and Growth and repair Physical activities

Question 38

What are the factors influencing energy requiremenets

Answer 38

Gender Specific needs - physical activities age, basal metobolic rate (bmr)

Question 39

What is basal metabolic rate?

Answer 39

The amount of energy in your body needed in order to maintain function such as breathing.

Question 40

What is energy in and energy out?

Answer 40

Maintain your body weight.

Question 40

Energy in < energy out

Answer 40

Means weight loss

Question 40

What is physical metabolic rate?

Answer 40

The amount of extra energy needed to carry out physical activities, standing and walking.

Question 40

Energy in > energy out

Answer 40

MEans weight gain which can turn into obesity

Question 40

What is soluble fibres and their functions

Answer 40

Helps keeps stools soft, and prevents constipation as easier to pass through the digestive system. Helps lower blood cholesterol levels. Sources e.g grains pulses, fruit , vegetables. Soluble fiber can help improve digestion and lower blood sugar, while insoluble fiber can soften stool, making it easier to pass.

Question 41

What is insoluble fibres and their functions?

Answer 41

Assists digestion by enabling the body to get rid of waste more effectively Helps prevent constipation. Is filling and can reduce eating in between meals. Sources wholegrain cereal, wholemeal pasta, brown rice, nuts and seeds fruit and vegetable

Question 42

Carbohydrates

Answer 42

Sugars are absorbed by the body, and raise blood sugar levels rapidly. STarchs takes longer to digest and absorb as they are more complex . Help keep blood sugar levels constant. Starchy carbohydrates are available from source of fibre Sources

Question 43

How much of your diet is Carbohydrate,

Answer 43

58% of your diet.

Question 44

Functions of carbohydrate

Answer 44

Acts as a protein spare so protein can be used for its primary funciton rather than a source of energy Provides fibre to aid digestion

Question 45

Sources of carbohydrates

Answer 45

Table sugar, cakes, biscuits, honey, fruit juice, starchy grains, cereals, pasta rice, potatoes bread .

Question 46

What are free sugars?

Answer 46

it is the term used to describe sugar that should be used in smaller amounts. INcludes all sugars added to food by the manufacturers or cook or the consumer. plus sugars present in honey syprups and unsweetened fruit juices.