Past Exam Questions Flashcards
Discuss the nutritional significance of fruit and vegetables in the diet
(10)
Pulse vegetables - LBV protein - growth + repair - vegan/vegetarian diets
Fruit + veg - dietary fibre - aids digestion - reduced risk of bowel disorders
Fruit + veg - no fat - low in kilocalories - low cholesterol diets - calorie-controlled diets
Soya beans + avocados - polyunsaturated fat - low-cholesterol diets as this fat raises HDLs and helps lower cholesterol levels
Fruit + veg = antioxidants vit(beta-carotene) A and vit C - reduces free radicals - lowered risk of CHD, strokes, cancer
Fruit + veg - variety of types and forms, e.g. fresh and processed - suit varying tastes and adds variety to the diet
Fruit + veg - versatile - raw, culinary uses - savoury, baking, sauces
Fruit + veg - bananas + carrots = inexpensive - economical
Some fruits - pineapple = high in sugar, not suited to diabetics - raised blood sugar levels
Fruit + veg - lack vitamin D and cobalamin (B12) so they should be combined with foods rich in these
Compile a set of guidelines for cooking vegetables in order to maintain their nutritive value
Eat raw where possible - no vitamins or minerals are destroyed by heat or lost in the cooking liquid
Cook quickly in the least amount of water possible - water soluble vits are lost at high temperatures and can leach into the cooking liquid
Cover with a tightly fitted lid when boiling to avoid a loss of water soluble vitamins through evaporation - lid reduces oxidation as it blocks out air and speeds up cooking time
Avoid copper or brass saucepans - react with vitamin C and destroy it
Don’t discard cooking liquid as it contains leached nutrients - base of soups, stews or sauces
Avoid overcooking vegetables -serve al dente
Don’t add bicarbonate of soda
Discuss the options available to consumers when selecting and purchasing fruit and vegetables
(7)
Buy fruit and veg from a retailer with a strict food hygiene and safety policy to ensure they are safe for consumption
Buy fruit and veg that are fresh, brightly coloured and firm to the touch
Ensure skins are undamaged (damaged quickens spoilage)
Buy medium-sized fruit and vegetables as large fruit and vegetables may lack colour and flavour and be coarse in texture
Buy fruit and veg in small amounts as buying too much can lead to food waste as they do not have a long shelf life
Buy use or in netted packaging as it allows for air circulation which reduced the rate of spoilage compared to plastic packaging
Choose fruit and veg that are in season as they will taste better and be less expensive
Name two citrus fruits
Citrus fruits
- oranges
- lemons
- limes
Name two dried fruits
Dried fruit
- raisins
- sultanas
- prunes
Name two stone fruits
Stone fruit
- plums
- peaches
- cherries
- avocados
Name two root vegetables
2/3
Beetroot
Carrots
Parsnip
Name two pulse vegetables
2/3
Peas
Beans
Lentils
Name two green vegetables
Spinach
Cabbage
Kale
Brussel sprouts
Name three classes of fruit and give an example of each
3/5
Citrus fruits
- oranges
- lemons
- limes
Berry fruits
- strawberries
- cranberries
- blackcurrants
Hard fruit
- apples
- pears
Stone fruit
- plums
- peaches
- cherries
- avocados
Dried fruit
- raisins
- sultanas
- prunes
Other
- bananas
- kiwis
- grapes
- melon
Discuss the nutritional significance of fruit in the diet
Proteins
Contains trace amounts of low biological value protein
Discuss the nutritional significance of fruit in the diet
(Fat)
(2)
Lacks fat due to its high water content
Avocados are an exception as they contain polyunsaturated fat
Discuss the nutritional significance of fruit in the diet
(Carbohydrates)
(5)
Contains sugar, starch, dietary fibre and pectin in varying amounts
Starch is generally found in unripe fruit but it changes to sugar on ripening
Sugar is present in all fruit in the form of glucose, sucrose and fructose. Dried fruit has a higher percentage of sugar
Dietary fibre is mainly present in the skins of fruit, making pears and apples an excellent source of fibre
Pectin is present in high amounts in certain fruits such as blackberries and gooseberries
Discuss the nutritional significance of fruit in the diet
(Vitamins)
(5)
Berry fruit and citrus fruits are excellent sources of vitamin C
Orange or red coloured fruits e.g. peaches are an excellent source of vitamin A (beta-carotene)
Berry and citrus fruit are a good source of niacin (B3) and folate
Bananas are a good source of pyridoxine
Fruit lacks vitamin D and B12 (cobalamin)
Discuss the nutritional significance of fruit in the diet
(Minerals)
(3)
Fruit contains a small amount of calcium
Dried fruits such as prunes are a good source of non-haem iron
Bananas contain potassium
