3.1.1 nutrition and health 3.1.2 food...

These cards are being completed and used by....

............................................................................................................................

so that they can achieve their best during the examination and will be smiling in August !

3.1.1 NUTRITION AND HEALTH

3.1.2 FOOD COMMODITIES

3.1.3 MEAL PLANNING

3.1.4 FOOD PREPARATION AND COOKING

3.1.5 FOOD SAFETY AND PRESERVATION

3.1.6 CONSUMER EDUCATION

Be sure you can explain all the Key Words highlighted in the cards!

3.1.1 Nutrition and health

Macro-nutrients are .... Micro-nutrients are...

Key words: macro-nutrients micro-nutrients NSP diet

Malnutrition balanced diet

PROTEIN

Protein—function in the body is

1.

2.

3.

and also used for e.......... if no other source is available.

Animal sources

Plant sources

Key words:

Amino acids LBV HBV

Essential/ non essential

Complementing protein

Water—important because... Dietary fibre (non-starch polysac-charide) NSP —important because...

Alternative proteins are....

Examples include:

Include some named proteins!

CARBO

HYD

RATES

Names of carbohydrates and their SOURCES

Simple sugars eg...

Double sugars eg...

Starch...

Dietary fibre (NSP)...

Pectin -

Dextrin-

Glycogen-

Key words:

Sugars Starches

Polysaccharides

Non-Starch Polysaccharide

FATS

What is the difference between a fat and an oil?

Solid fats - saturated fats eg...

Oils - polyunsaturated eg...

Can you explain the structure of fat?

Function of fat in the body...

1.

2.

3.

4.

An example of a visible fat is...

An example of invisible fat is...

Function of carbohydrates...

Too much carbohydrate = ...

Key words:

Triglyceride Glycerol

Fatty acid Saturated

Polyunsaturated

Hydrogenation

Trans fats

Ways to reduce the amount of fat in the diet...

VITAM

INS– fat soluble

VITAM

INS– water soluble

Water soluble

Name source function deficiency B vitamins

Thiamin B1 Riboflavin B2 Niacin B3 3D’s B5 B6 Folate B9 Cobalbumin B12 Why do VEGANS have to take B12 supplements?

Be sure to nam

e each de

ficie

ncy d

isea

se

Vitamin C

Name: Functions: Sources: Deficiency: Can you name 3 ways to preserve vitamin C when preparing fruit and vegetables?

Vitamin A — R________ and B_____C_________

Vitamin D— C________________

Vitamin E — T________________

Vitamin K

MIN

ERALS

Key words: deficiency disease, source, function, trace elements

HEA

LTHY EA

TING GU

IDELIN

ES

Key words: The Eatwell Plate

Name of mineral Source Function Deficiency disease

C___________

I________

S__________

Fl_________

I___________

Label the diagram

HEA

LTHY EA

TING GU

IDELIN

ES cont’d DIET RELA

TED H

EALTH

ISSUES 1

Base your meal on starchy foods—eg

rice, bread, potato. For energy, fibre , vitamins

and minerals.

Explain the 8 dietary guidelines (one is done for you!!)

.

Obesity

Coronary heart

disease

Can you explain what it is, the risk factors involved, how you can reduce the risk?

DIET RELA

TED H

EALTH

ISSUES 2

DIET RELA

TED H

EALTH

ISSUES 3


Cardiovascular disease

High blood pressure


Diabetes

Osteoporosis

ADAPTIN

G MEA

LS—general

DIET RELA

TED H

EALTH

ISSUES 4

Key words: CHD CVD insulin glucose risk factors

Cancer

Why are diet related illnesses on the increase?

When shopping and buying food be sure to ....

When cooking foods be sure to ....

Make meals cheaper by....

ADAPTIN

G MEA

LS—to m

ake healthier 2 ADAPTIN

G MEA

LS—to m

ake healthier 1

Reduce fat by...

Reduce sugar by...

Reduce salt by...

Increase fibre by...

RECOM

MEN

DED

DAILY A

MOUNTS

DRVs GDAs

Fat and carbohydrate

Fat __ % energy in diet

Starch and natural sugars ___% energy in diet

Sugars= _____ energy

Total carbohydrate = _____%

Protein

Daily amount Adult

g= _____

Energy

Daily Amount men kcal= Daily Amount women kcal=

ENERGY

Energy from food needed for.....

Sources of energy:

1g carbohydrate = _____ kcal

1g protein = ______ kcal

1g fat = ______ kcal

Also provided by a_______.

Key words: energy dense BMR energy balance obesity sedentary

Energy balance

Things that influence your energy requirements..

FOOD CO

MM

ODOTIES

FOOD CO

MM

ODOTIES

Key words: tough tender meat products meat substitutes

Meat and Poultry

Types

Meat-

Poultry-

Game-

Offal-

Nutritional Value

Ways to cook it

Choice, storage and preparation

Key words: connective tissue fish products

Fish

Types

Nutritional Value

Ways to cook it


Substitutes: Quorn

TVP

Tofu

FOOD CO

MM

ODOTIES

FOOD CO

MM

ODOTIES

Key words: lecithin foam coagulate

Eggs

Types

Nutritional Value

Can you draw and label the inside of an egg?


Key words: pasteurised UHT rennet hard/soft cheese

Milk and cheese

Types

Nutritional Value

Uses


Functions and uses in cooking

A-

C-

E-

Nutritional Value

FOOD CO

MM

ODOTIES

FOOD CO

MM

ODOTIES

Key words: photosynthesis Five a Day campaign

Fruit and vegetables

Types

Cooking fruit and vegetables

Choice (buying), storage and preparation

Key words: coeliac gluten bran endosperm germ

Cereals

Types and their uses (at least 5!)

Nutritional Value

Can you draw and label the inside of the seed?

Uses in cooking

FOOD CO

MM

ODOTIES

FOOD CO

MM

ODOTIES

Key words: diabetes empty calories

Pulses, grains and nuts

Types

Nutritional Value

Key words: cook-chill packaging health issues

Convenience Foods

Types

Complete e.g.:

Parts of meals e.g.:

Ingredients e.g.:

Why are they important?

Who might find them useful?

Uses in cooking

Sugars and sweet-ners

Types

Nutritional Value

Uses in cooking

Ways to reduce sugar

Disadvantages

FOOD CO

MM

ODOTIES

FOOD CO

MM

ODOTIES

Key words: genes artificial chemical fertilisers/pesticides

Key words: phytochemicals

Genetically Modified Foods

What are they/ uses?

Advantages?

Concerns?

Organic Foods


Advantages?

Concerns?

Functional Foods


Advantages?

Concerns?

Fortified Foods


Advantages?

Concerns?

MEA

L PLANNIN

G M

EAL PLA

NNIN

G

Identify the Nutrients required and practical advice for feeding each age group.

Key words: osteoporosis

Babies Pre-school

School Age

Teenage

The elderly— nutritional needs

The elderly— practical issues

MEA

L PLANNIN

G M

EAL PLA

NNIN

G

Pregnant women

Weight loss

VEGETARIANS

Reasons:

Types:

Nutritional needs:

Key words: Anaemia mycoprotein complementing proteins

MEA

L PLANNIN

G M

EAL PLA

NNIN

G

Planning meals for people with CHD

Coeliacs Diabetes

Food allergy Food intolerance

Key things to remember when planning meals

MEA

L PLANNIN

G FO

OD PREPA

RATIO

N A

ND CO

OKIN

G

Do you know why food is cooked? Check page 166 text book if not sure!

Things that

affect our

choice of food

Economic Diversity

Social Diversity

Cultural Diversity

Religious Diversity

Convection Conduction Radiation

Method of cooking Example of food How heat is transferred

Boiling

Baking

Frying

Grilling

Stewing

Microwaving

FOOD PREPA

RATIO

N A

ND CO

OKIN

G FO

OD PREPA

RATIO

N A

ND CO

OKIN

G

Pastry

Methods of Cake Making

Bread making

Can you identify 4 methods, proportions of ingredients, how they are made and examples

Types, proportions and handling, cooking

Using yeast, stages in bread making

FOOD PREPA

RATIO

N A

ND CO

OKIN

G FO

OD PREPA

RATIO

N A

ND CO

OKIN

G

Key words: leavening carbon dioxide fermentation

What happens when fruit and vegetables are cooked?

Can you describe the changes that take place as the following foods are cooked?

Pastry Cakes

Biscuits

Scones

White sauce

Meat and poultry

Fish

Acids Alkalis

Give examples of the following used in cooking?

FOOD PREPA

RATIO

N A

ND CO

OKIN

G FO

OD SA

FETY AND PRESERVA

TION

Key words: perishable pathogen

Describe the function of additives in food products

Type of additive Examples and reasons why

Pre____________

Col____________

F____________ & S__________

E_________________ &

S______________

Th_______________

Key words: E number

Causes of food spoilage

Natural decay Bacteria

What bacteria need to multiply:

Moulds

Yeasts

Positive uses of yeasts, mould and bacteria:

FOOD SA

FETY AND PRESERVA

TION

FOOD SA

FETY AND PRESERVA

TION

Key words: perishable pathogen

Describe the principles of preservation and examples of food treated this way

Principle Examples and reasons why

Drying

Freezing—include AFD, cryogenic

Chilling

Heating (canning)

Chemicals—sugar, salt

Heating—UHT

Vacuum Packing and MAP

Irradiation

Methods of home preservation

Jam making

Pickling

Freezing

FOOD SA

FETY AND PRESERVA

TION

FOOD SA

FETY AND PRESERVA

TION

Key words: pathogen vulnerable symptoms

Causes of food poisoning..... Name at least 4 food poisoning bacteria and how it gets into food.

Preventing food poisoning

Who is most at risk?

Storage Handling

Cooking Cleaning

CONSU

MER ED

UCA

TION

CONSU

MER ED

UCA

TION

Key words: brand

Marketing

Advertising

Shopping trends

Reasons for change

CONSU

MER ED

UCA

TION

CONSU

MER ED

UCA

TION

Shopping trends

Reasons for change

Information that must be found on a food label: 1. 2. 3. 4. 5. 6. 7.

Nutritional Labelling –ways of doing it! Other information that may be on a food label

Do you know the

difference between “use by” and “best before”?

CONSU

MER ED

UCA

TION

CONSU

MER ED

UCA

TION

Food Safety and the Law

Food Hygiene Regulations (England) Regulations 2006

This covers 5 areas:

1.

2.

3.

4.

5.

They updated the 1990 Food safety Act and the 1995 General Food Hy-giene regulations.

These regulations make it an offence to

The regulations are enforced by:-

1.

2.

3.

4.

Basic hygiene rules for food businesses

The regulations also require food businesses to:

R____________ with LA

T________ people in food hygiene

Keep r_________ eg temperatures of refrigerators/freezers

Ensure staff follow b________ h______ rules

Can you name other Laws that protect consumers?

How to make a complaint:

FOOD PREPA

RATIO

N A

ND CO

OKIN

G FO

OD PREPA

RATIO

N A

ND CO

OKIN

G

Key words: leavening carbon dioxide fermentation

Raising agents

Types Uses in cooking

Fats and Oils

Flour

Types Uses in cooking

Key words: aerate gluten dextrin gelatinisation

Air

Carbon dioxide

Steam

Yeast

Remember they can be added in a chemical way or a mechanical way!! Be sure you know how!

3.1.1 nutrition and health 3.1.2 food...

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