Important Bits Flashcards
(41 cards)
RDA of calcium: children, teenagers, adults, pregnancy and lactation
Children: 800mg
Teenagers: 1200mg
Adults: 800mg
Pregnancy and lactation: 1200mg
RDA of vitamin D: children, teenagers, adults, pregnancy and lactation
Children and Adults: 10µg (micrograms)
Teenagers: 15µg(micrograms)
Pregnancy and lactation: 10µg (micrograms)
RDA of vitamin B12: children, teenagers, adults, pregnancy and lactation
Children: 0.7-1µg
Teenagers and adults: 1.4µg
Pregnancy: 1.6µg
Lactation: 1.9µg
Types of cheese and an example
Hard - Parmesan
Semi-hard - halloumi
Soft - mozzarella
Processed - babybel
Mould cheese - blue cheese
Nutritional value of cheese
Protein: HBV - casein main protein. Hard cheese contains more protein
Carbs: lacks carbs as lactose (sugar) is converted to lactic acid.
Fat: source of saturated fat - hard cheese has more saturated fat
Vitamins: source of vitamin A, D and B2. Lacks vitamin C
Minerals: calcium, sodium chloride acts ass preservative, lacks iron
Water: depends on cheese, higher water, less fat.
Dietetic value of cheese: 4 points
- excellent source of HBV: assists growth and repair - valuable for children, teenagers and pregnancy women.
- excellent source of calcium: vital for formation of strong bones - especially in children and teenagers.
- some cheeses are inexpensive - eg cheddar - making it an economical food. Also requires no cooking eliminating energy costs
- lacks carbohydrates and vitamin C - should be paired with foods rich in these to balance the diet.
Production of cheese 12 stages - 1-6 stages:
“Perhaps someone reliable can choose delicious scrumptious cheese. Conor’s starving! Please please”
1. Milk is pasteurised at 72 degrees for 25 seconds.
2. A starter culture of lactic acid bacteria is added. Changes lactose to lactic acid - preservative and flavour.
3. Milk is heated to 30degrees and rennet is added which contains the enzyme rennin - changes caseinogen to casein - coagulates.
4. Mixture is left for 40 mins until it separates into curds and whey.
5. Curds are cut to release more whey
6. Why is drained off - cottage cheese produced.
Production of cheese 12 stages - 7-12
- Scald: milk heated 40degrees for 40mins to release more whey
- Curds cut into block
- Curds cut into curd chips
- 2% salt added
- Pressed into moulds, time depends on type of cheese. Sprayed hot water - form skin. Mature for 3-12 months
- Packaged and labelled
Acronym for production of cheese
Perhaps someone reliable can choose delicious scrumptious cheese. Conor’s starving please please
Effects of cooking on cheese
Protein coagulates: cheese shrinks
Fat melts creating oily film
Colour changes, cheese browns
Tough and indigestible if overcooked.
Stage 1 of wheat processing
Preparation:
1. Screened: removes stones, dust and dirt
2. Cleaned: remove beard and washed
Milling:
3. Conditioned - water added, stiffens bran and softens endosperm
4. Blended: referred to as a grist
5. Break rolled: releases endosperm without breaking outer bran.
Whole meal flour produced
Stage 2 of wheat processing
Refining:
1. Sited and purified: goes through rotating sieves to separate bran and germ from endosperm
2. Reducing rollers: endosperm is ground
3: air is introduced
4. Bleaching agents added - calcium carbonate. Nutritive additives - calcium. Improvers - vitamin C
5. Packaged and labelled
Types of Flour
Stoneground
Whole meal
Wheat meal
White
Self raising
Strong
What is a functional food
Contains an added ingredient that gives food health benefits over and above basic nutritional value
Examples of food sources and their added ingredients to be functional
Yogurt drinks - Yakult: probiotics added - lactobacillus to imporve function of digestive system and strengthen immune
Omega 3 eggs - lowers cholesterol and aids brain functioning
Dairy spreads like benecol - plant extracts added to lower cholesterol
Breakfast cereals fortified with folic acid to reduce risk of NTD
What is the process of cook Chil production
- Ingredients prepared
- Vegetables cooked until reach core temp of 72degrees
- Soup is portioned and packaged, containers are heat sealed
- Soup is pasteurised 80degrees 10minutes
- Soup rapidly chilled at by blast chill 3 degrees
- Quality control
- Labelled
- Stored between 1-3degrees
- Distributed
Types of protein alternatives
Plants sources: soya beans
Microorganisms: fungi bacteria and Yeast
Nutritional value of soya beans
Protein: high in HBV besides methionine
Carbs: present in starch and fibre
Fats: polyunsaturated
Water: low
Vitamins: b group fits
Minerals: non haem iron and calcium
Types of soya products
Tofu
Tempeh
TVP
Miso
Soya milk and sauce
Manufacturing TVP
- Soya beans cleaned, dehulled and cracked
- Oil is extracted
- Soya beans ground to a flour, remaining carbs removed
- Vegetable oil, seasoning and flavourings added
- Mixture is heated and extruded then cut to shapes
- Dried packaged and labelled
Advantages and disadvantages of TVP
Source of HBV protein
Source of dietary fibre
More economical than meat
Inferior texture to meat
Often bland so needs extra flavouring
What is mycoprotein made from
A fungal biomass
how is mycoprotein manufactured
- Fungus is fermented
- Addition of ingredients like glucose syrup and oxygen over 6 weeks
- Harvested purified and dried
- Mixed with egg albumin to bind
- Additives colourings flavourings added.
- Textured and shaped
- Steamed
Advantages and disadvantages of mycoprotein
Good source of HBV
Good source of dietary fibre
Low in saturated fat and no cholesterol
Inferior texture to meat
Not suitable to vegans due to egg
Added fat salt and flavourings
