Food Technology- Nutrition

Flashcards by , created over 5 years ago

Food Technology- AS and GCSE nutrition revision... Really hoping this will sink into my brain one day!

Created by evie.daines over 5 years ago
B3- Science. Cells, Genes and Enzymes.
AS Biology - Types of Carbohydrates.
Economic Growth
Kati Christova
DEV I Part I
d owen
Food Technology- Nutrients- Macro (Specification)
Major nutrients
Cailin Pearce
Biology AQA 3.1.2 Proteins
Food Technology - Functions of ingredients
Question Answer
What is needed for a balanced diet? Cereals (at least 5 portions) Fruit and Vegetables (at least 5 portions) Dairy (3 or 3 portions) Sugary and Fatty foods (small amounts) Meat, fish and alternatives (2 or 3 portions)
What can an unhealthy diet lead to? Obesity strokes high blood pressure coronary heart disease cancer of the colon tooth decay
Function of Proteins For growth and repair of cells. During digestion proteins are broken down into amino acids.
Proteins in the body there are 20 naturally occurring amino acids in the body. these can be joined together to form proteins. They make up: muscles, hormones,enzymes, nails, antibodies and haemoglobin The body can make 11 of these amino acids and the rest are required from food.
Sources of proteins mainly found in animal and soya (high biological value) Other plant sources (low biological value) ANIMAL INCLUDES DAIRY PRODUCTS
Alternative Proteins Alternative proteins are used when: People do want to eat animals sources because of moral, religious or ethical beliefs. Conscious of healthy eating. want a more varied diet.
Alternative protein nutritive value High in protein low in fat enriched with vitamins and minerals similar nutritional value to meats
Properties of Alternative proteins Versatile- can be brought in different forms. bland- can be flavoured easily colourless- colour can be added during manufacturing easy to store
Ethical considerations of meat alternatives They can be produced organically They are made in controlled environments keeping pollution to a minimum They are cheaper and quicker to produce than actual meat they can be stored easily because they're dry products
FATS ENERGY: stored in the body until it's needed when energy is needed, fat already in the body is used up PROTECTION: fats surrounds vital organs and it is under our skin and helps us to keep warm TASTE: used to add flavour and colour to foods It makes us feel full because it is slow to digest VITAMINS: provides the body with fat soluble vitamins: ADEK
Types of Fat Vegetable fats: Seeds and nuts Animal fats: lards/butters, meat, cream, eggs, fish
Functions of Fat Frying Enriching Shortening Emulsifying moistening colouring creaming
Saturated and Polyunsaturated Saturated fats are from animals. they increase cholesterol and lead to diseases mainly with the heart. polyunsaturated fats are more preferable in the diet. these come from oils and seeds
Functions of Carbohydrates Provide the body with energy and aid growth and repair.
Types of carbohydrates Starch: polysaccharides (BREAD) Sugar: monosaccharides (sucrose and fructose) also disaccharides (lactose and sucrose) NSP: Oats, bananas, fibrous products
Conversion of carbohydrates into energy Sugars are absorbed quickly in the body. they provide instant energy. Starches are converted into energy more slowly. they must first be broken down into sugars during digestion.