Food Tech Own Revision

Food Tech Own Revision

1. Materials and components

   • Nutritional properties
     • Nutrients
       • Carbohydrates
         • Carbohydrates are needed to give the body energy.
           • There are two types of carbohydrate - starch and sugar.
             • Sugar is found in fruit, vegetables, honey, milk and malt products.
             • Starch is found in cereals, cornflour, potatoes, pasta and flour.
       • Proteins
         • Proteins assist with growth and repair of the body.
           • Proteins are found in animal products like meat, fish, cheese, milk and eggs. Vegetable sources include soya-bean products, pulses and nuts.
       • Fats
         • Fats help to provide concentrated sources of energy and help to insulate the body in cold weather.
           • There are two types of Fats- Saturated and Polyunsaturated .
             • Polyunsaturated fats come from vegetable sources, such as sunflower oil.
             • Saturated fats are usually obtained from animal sources, for example butter and lard. The exceptions are coconut and palm oils.
     • Vitamins
       • Vitamin A
         • This is needed for good vision, healthy skin and growth. You can get it from green and yellow vegetables and dairy products
       • Vitamin B12
         • This is needed for your red blood cells and you can get this from meat, milk and fish
       • Vitamin B
         • This is needed to release energy from your foods and healthy skin. You can get it from bread, milk and eggs
       • Vitamin D
         • This gives you strong bones and teeth while also helping to absorb calcium. You can get this from margarine and oily fish
       • Vitamin C
         • This is needed for healthy skin, but also protect cells and to absorb iron. You can get this from fruit and vegetables
     • Minerals
       • Iron
         • Iron is needed for the formation of red blood cells. Sources of iron include red meat, green vegetables, eggs, lentils and bread.
       • Calcium
         • Calcium is needed for the growth of healthy teeth and bones. Sources of calcium include milk, cheese, eggs, wholegrain cereals, green vegetables, bread and tofu.
       • Other minerals
         • Other minerals that the body needs include potassium, sodium, magnesium and zinc.
   • Acidity and temperature
   • Functional properties
     • Combining foods
     • Finishing
     • Food structures
     • Additives
     • Treating foods

2. Design considerations

   • Food product development
   • Food packaging and labelling
   • Social and environmental issues

3. Food production

   • Systems and practices