Save
Upgrade to remove ads
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

food studies exam

QuestionAnswer
allergies immune system reaction to specific food proteins. causes hives, itching, burning and swelling
food intolerance difficulty digesting certain foods. feeling unwell and stomach aches
Anaphylaxis most severe allergic reacting, life threatening. epipen
difference between allergies and food intolerance food allergy is a immune system reaction whereas food intolerance is a digestion issue involving the digestion system.
Fair trade trading system designed to ensure producers in developing countries receive fair compensation and work in safe conditions
food ethics moral consideration behind how food is produced
digestive system mouth, oesophagus, liver, pancreases, stomach, rectum, large intestine
food sustainability recourses are being renewed at a equal to or faster rate than they are being consumed.
food security everyone has access to safe nutritious food at all times.
hunter gatherer food obtained by hunting, foraging, fishing and gathering plants
neotholic era introduced agricultural practices, like farming and domestication. permeant settlements.
industrial revolution machines, factories, tools and equipment used to produced foods. transport, plough.
present day supermarkets, lifestyle and factories changed food production
mechanical digestion mouth, chewing, physical breakdown
chemical digestion enzymes, acids and water break down food molecules
AGHE grain/cereal, fruit, vegetables, dairy and meat/poultry.
Carbohydrates Carbohydrates are the body’s preferred energy source. Glucose, starch and fibre
Simple carbohydrates and complex carbohydrates Simple carbs are Quickly digested causing rapid blood sugar spikes whereas, complex carbs provide slow, sustained energy release.
Glycaemic index (GI) Low GI: 0-55, slow energy release Moderate GI: 55-69 and High GI: 70-100, rapid blood sugar spikes.
Proteins built from amino acids and is responsible for growth and repair of body tissues and production of enzymes and hormones.
Types of protein Complete: contains all essential amino acids, found in meat, fish, Incomplete: missing one or more essential amino acids, found in beans lentils.
Fats and Oils helps store energy and protect organs, aids absorption of certain vitamins. Made of glycerol and three fatty acids.
Types of fats saturated fat: raises LDL cholesterol unsaturated and trans fat
omega 3 importance found in marine and plant foods, important because helps reduce risk of heart disease.
LDL LDL: called bad cholesterol, this is because its level in the blood stream is high it can clog up your cells in the arteries
HDL HDL: called the good cholesterol because it helps remove excess cholesterol out of the cells in the arteries.
Minerals Substances required by the body in very small amounts for normal health and growth.
types of minerals calcium: forms bones and teeth iron: important part of red blood cells, transport of oxygen around body. sodium: need to maintain balance between fluids outside the body potassium: need to maintain balance between fluids inside the body
Vitamins Required in small amounts for normal health and growth in the body.
Water soluble - These vitamins dissolve in water in the body. These vitamins are not stored in the body and must be replaced regularly . Vitamin B1-7 B9 B12 vitamin C
Fat soluble - These vitamins are stored in the bodies fat deposits. Vitamin A ,D, E, K.
Type 1 Diabetes Mellitus Auto-immune condition- the immune system is activated to destroy the cells in the pancreas which produce insulin.
Type 2 Diabetes Mellitus condition Develops over a long period of time Body becomes insulin resistant- the body can’t break down the insulin within the body.
Created by: mrdino
 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards