3.1.1 NUTRITION AND HEALTH 3.1.2 FOOD...
Transcript of 3.1.1 NUTRITION AND HEALTH 3.1.2 FOOD...
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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!
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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!
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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...
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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
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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
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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?
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DIET RELA
TED H
EALTH
ISSUES 2
DIET RELA
TED H
EALTH
ISSUES 3
Can you explain what it is, the risk factors involved, how you can reduce the risk?
Cardiovascular disease
High blood pressure
Can you explain what it is, the risk factors involved, how you can reduce the risk?
Diabetes
Osteoporosis
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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....
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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...
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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..
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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
Choice, storage and preparation
Substitutes: Quorn
TVP
Tofu
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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?
Choice, storage and preparation
Key words: pasteurised UHT rennet hard/soft cheese
Milk and cheese
Types
Nutritional Value
Uses
Choice, storage and preparation
Functions and uses in cooking
A-
C-
E-
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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
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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
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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
What are they/ uses?
Advantages?
Concerns?
Functional Foods
What are they/ uses?
Advantages?
Concerns?
Fortified Foods
What are they/ uses?
Advantages?
Concerns?
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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
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MEA
L PLANNIN
G M
EAL PLA
NNIN
G
Pregnant women
Weight loss
VEGETARIANS
Reasons:
Types:
Nutritional needs:
Key words: Anaemia mycoprotein complementing proteins
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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
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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
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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
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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?
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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:
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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
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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
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CONSU
MER ED
UCA
TION
CONSU
MER ED
UCA
TION
Key words: brand
Marketing
Advertising
Shopping trends
Reasons for change
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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”?
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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:
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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!