Outcome 1b Flashcards Preview

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Flashcards in Outcome 1b Deck (44):
1

Why were the dietary guidelines developed

Developed by Australian government to guide and promote good nutrition and health, and reduce diet related diseases. (Diabetes/obesity)

2

What did research show Australians need to improve

-eat more fruit and veg, whole grain cereals, lean meat reduced fat dairy.
-eat less processed meats, fried foods and soft drink

3

Australian guide to healthy eating

Assists in planning, selecting and consuming adequate proportions of foods from the 5 food groups

4

Five food groups

Vegetables and legumes
Fruit
Dairy
Grain
Lean meat,fish, egg

5

Discretionary foods

Foods with a low nutrient value and are high in saturated fats, added sugar/salt and or alcohol

6

Diet related diseases

Obesity
Type 2 diabetes
Cardiovascular disease

7

Obesity

Carrying excess body weight in the form of fat.
(BMI about 30)

8

Type 2 diabetes

Body’s development to resist effects of insulin & gradually stop production.

9

Cardiovascular disease

Diseases involving the hear and blood vessels

10

Purpose of nutrient foods

-growth and repair of body tissue
-production of energy
-body maintenance & disease prevention

11

Infancy nutritional requirements

High nutrition
High calcium protein and energy

12

Childhood nutrition requirement

Gradual increase in nutrient dense foods
Energy in = energy out

13

Adolescent nutrition requirements

-Increase protein energy vitamins minerals iron & calcium
-energy out = energy in

14

Adulthood nutrition requirements

Well balanced diet
Adequate protein fibre minerals & vitamins
Energy out = energy out

15

Gender nutrition requirements

-Males generally require more energy due to body composition
-Females need increased iron and calcium during mensuration.

16

Food allergies

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

17

Food allergy symptoms

Hives
Rashes
Asthma
Diarrhoea
Anaphylactic shock

18

Causes of food allergies

Nuts
Fish
Shellfish
Eggs
Soy
Dairy

19

Treatment/ management of food allergies

EPI pen administration after exposure
Avoid all foods allergic to
Read labels of products
Let those around you know your condition

20

Food intolerance

A chemical reaction in the body to particular foods.
Not an immunological response

21

When do food intolerances occur

Within 48 hours of exposure

22

Lactose intolerance

Inability to digest lactose

23

Lactose intolerance symptoms

Bloating & diarrhoea

24

Lactose intolerance management

Eliminate lactose from diet. Substitute dairy with soy milk or almond milk.

25

Coeliac disease

Consumption of gluten damages small intestine lining

26

Coeliac disease symptoms

Diarrhoea
Small intestine inflammation
Malnutrition (villi damage’

27

Coeliac disease management

Eliminate gluten from diet.
Use gluten free alternatives

28

Bacteria

Microorganism that cause food poisoning when consumed live in food due to toxins produced

29

Viruses

Microorganisms that are carried on food and grown in the body when consumed

30

Conditions required for bacteria growth

-Temperature 5-60 degrees
-moisture
-time
-food supply ( high protein)
-low acidity (4.6 + ph)
- oxygen supply

31

Food poisoning

Illness caused by consumption of foods contaminated by bacteria, toxins or a virus

32

Where is Salmonella found

Poultry
Raw meat
Egg power
Mayonnaise

33

Salmonella symptoms

Nausea
Fever
Abdominal pains
Possible fatal

34

How long does it take for salmonella to hit

Within 12 to 72 hours

35

Bacillus cereus

Found in soil, produces toxins. Spores are coated and hard to destroy. High heat tolerance.

36

Bacillus cereus is found in

Cereals
Boiled rice cooled to room temp
Vegetables high in starch

37

Hepatitis A

Virus transferred through faeces of an infected person. And or contaminated water source
Can resist detergents and last in hands for multiple hours

38

Food susceptible to hep A

Fresh food requiring water in production
Frozen foods

39

Hep A symptoms

Nausea
Vomiting
Diarrhoea

40

Food spoilage

Reduction in a foods quality identified by deterioration in physical chemical and sensory properties. Safe to consume

41

Causes of foods poisoning

Cross contamination

42

Cross contamination

Transfer of harmful bacteria from uncooked or raw food to food that is already cooked or prepared.

43

Cross contamination is caused by

Storing raw and cooked foods together
Not washing equipment after use
Using tea towels for multiple tasks
Using 1 chopping board with raw and cooked food

44

Prevention of food poisoning

Personal hygiene
Food handling practices
Cleaning premises
Design of premises
Storage & purchase
Garbage & pest control