Unit 1

Question 1

Vitamin A- Fat soluble micronutrients

Answer 1

Sources: Yellow fruits and vegetables, fish, dairy, egg yolks and dark green vegetables.
Functions: Good eye sight, healthy skin and healthy lining of the mouth, tongue and lungs.
Effects of a deficiency: Poor vision, stunted growth.

Question 2

Vitamin D- Fat soluble micronutrients

Answer 2

Sources: Sun, dairy, fatty fish and margarine.
Functions: Absorption of Calcium- formation of bones and teeth.
Effects of deficiency: rickets and osteoporosis

Question 3

Vitamin B1- Thiamin- Water soluble micronutrients

Answer 3

Sources: Wholegrain breads/ cereals, dried beans/ peas, yeast extract and nuts
Functions: Release of energy from food
Effects of deficiency: Beri beri- a skin disease

Question 4

Vitamin B2- Riboflavin- Water soluble micronutrients

Answer 4

Sources: wholegrain’s, yeast extract, green vegetables, eggs and dairy products
Functions: healthy skin and eyes, the release of energy from food
Effects of deficiency: Skin disorders and Anaemia

Question 5

Vitamin B3- Niacin- Water soluble micronutrients

Answer 5

Sources: Meat, fish, wholegrain’s, liver, eggs and dairy
Functions: Release of energy from food, healthy skin and functioning of digestive tracks
high risks of deficiency: smokers, elderly, vegans, heavy drinks and pregnant/ breastfeeding women

Question 6

Vitamin C- Ascorbic Acid- Water soluble micronutrients

Answer 6

Sources: Citrus, tropical fruits and spinach
Functions: Resistance of infection, healing of wounds, healthy gums/ teeth and absorption of Iron.
Effects of deficiency: Scurvy, anaemia, slow healing wounds.

Question 7

Iron- Minerals

Answer 7

Sources: Read meat, egg yolk, wholegrain’s and dark leafy vegetables
Functions: responsible for the formation of red bloods cells- part of enzymes
Effects of deficiency: anaemia

Question 8

Calcium- Minerals

Answer 8

Sources: prawns, broccoli, dairy products, almonds and wholegrain’s
Functions: Formation of bones and teeth, nerve functioning and muscle contractions
Effects of deficiency: Osteoporosis and rickets
High risk of deficiency: Smokers, vegans, lactose intolerant and pregnant women

Question 9

Sodium- Minerals

Answer 9

Sources: Bread, butter and ant food with added salt
Functions: assisting in the fluid balance in the body
Effects of deficiency: occurs in time of dehydration and can include cramps, nausea, headaches and fainting.

Question 10

Protein- Macronutrients

Answer 10

two kinds of protein, complete and incomplete.
Functions of proteins: Growth. maintenance and repair of body cells, production of enzymes, DNA and hormones and secondary source of energy.

Question 11

Complete protein

Answer 11

9 essential amino acids

Sources: all animal products and soy beans.

Question 12

Incomplete protein

Answer 12

not all essential amino acids

Sources: rice, potatoes, baked beans, peas and breakfast cereals

Question 13

Monosaccharides- Carbohydrates

Answer 13

simplest form of sugars, consists of glucose, fructose and galactose.
Sources: Fruit/ vegetables and honey

Question 14

Disaccharides- Carbohydrates

Answer 14

Sucrose: Cane sugar and fruit
Lactose: Milk
Maltose: Malt sugar

Question 15

Polysaccharides- Carbohydrates

Answer 15

Starch: Cereals and Vegetables

Cellulose/ fibre: Structure of the plant cell

Question 16

Functions of Carbohydrates

Answer 16

preferred source of energy, stored in the form of glycogen, 1g = 16Kj of energy and cellulose is used to stimulate the digestive system.

Question 17

Saturated Fats- Fats

Answer 17

contains the maximum amount of hydrogen.
Sources: Animal products, coconut oil and palm oil
Function: Forms cholesterol- linked to heart disease

Question 18

Unsaturated fats- Fats

Answer 18

Healthy fats
Monounsaturated: Avocado and olive oil.
Polyunsaturated: Fish, nuts and seed oils
Function: Helps prevent the formation of cholesterol

Question 19

Trans fat- Fats

Answer 19

Fats exposed to high temperatures

Sources: Butter/ Margarine

Question 20

Sensory Properties of food

Answer 20

1. Taste/ flavour- sweet, sour, bitter, salty
   i. temperature- sweetness intensifies at a higher temperature
2. Aroma/ smell- Stimulates appetite
3. Appearance- colour and shape
4. Texture- The feel of food in the mouth- smooth/ chewy.
5. Sound

Question 21

Physical Properties of food

Answer 21

1. Colour
2. Shape
3. Size
4. Volume
5. Viscosity

Question 22

Chemical Properties of food

Answer 22

1. Nutrients
2. Colours
3. Flavours
4. Food additives
5. Enzymes

Question 23

Functional Properties of food - Definition

Answer 23

how sensory, physicals and chemical properties change during cooking

Question 24

Functional Properties of Protein

Answer 24

Denaturation
Coagulation
Oxidation

Question 25

Functional Properties of Carbohydrates

Answer 25

Strach: Dexhrinistaion and Gelatinisation Sugar: Caramelisation and Crystallisation

Question 26

Functional Properties of Fats

Answer 26

Emulsification | Rancidity

Question 27

Functional Properties of Processing

Answer 27

Aeration | Leavening

Question 28

Underconsumption of Nutrients- Anaemia

Answer 28

Insufficient red blood cells Sources: Fish, eggs, red meat, tofu, green leafy vegetables and wholegrain's Deficiency: iron deficiency, transport of blood to the brain, fatigue, shortness of breath and pale skin

Question 29

Underconsumption of Nutrients- Osteoporosis

Answer 29

Fragile or brittle bones Sources: Food rich in calcium- dairy products Deficiency: deficient in calcium, bones lose calcium quicker than what the body can create it.

Question 30

Underconsumption of Nutrients- Malnutrition

Answer 30

Underconsumption of nutrients Sources: healthy food At risk of deficiency: elderly and low socio-economic groups

Question 31

Overconsumption of Nutrients- Obesity

Answer 31

Sources: Takeaway food, unhealthy food is cheaper, serving sizes are too big and availability of snack food Solutions: change portion sizes and avoid rapid weight loss

Question 32

Overconsumption of Nutrients- Type 2 Diabetes

Answer 32

Sources: Lifestyle, high blood pressure, obesity and high blood fat Solutions: regular meals, exercise, no smoking or takeaway and a low Kj diet.

Question 33

Overconsumption of Nutrients- Cardiovascular

Answer 33

Solutions: Regular exercise, wide variety of healthy food and maintaining a healthy weight.

Question 34

Societal influences on food- Lifestyle

Answer 34

1. Social activities 2. Use of leisure time 3. Work commitments 4. Family meal patterns 5. Sleep patterns

Question 35

Other societal influences on food

Answer 35

1. Culture and traditions 2. Peer groups 3. Media 4. Advertising 5. Marketing

Question 36

Wet processing techniques

Answer 36

1. Baking 2. Roasting 3. Frying 4. Grilling/ BBQ 5. Stewing and Casseroling 6. Braising 7. Microwaving

Question 37

Dry processing techniques

Answer 37

1. Boiling and Simmering 2. Poaching 3. Steaming

Question 38

What is required to be on a food label?

Answer 38

1. Nutrion information pannel 2. Percentage labeling 3. Name or description of food 4. Food recall information 5. Information for allergy sufferers 6. Date marking 7. Ingredients list 8. Country of origin 9. Barcode 10. Weights and measures 11. Use and storage information 12. Mandatory warnings and information 13. Genetically modified content 14. Legibility

Question 39

Functional properties

Answer 39

``` aeration caramelisation coagulation crystallisation denaturation dextrinisation emulsification gelatinisation leavening oxidation rancidity ```