Food Nutrition Word Scramble
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| Question | Answer |
| What is dextrinization? | The browning of starch molecules through dry heat |
| Name the water soluble vitamins | Vitamins B and C |
| What are the five main nutrient groups? | Protein, carbohydrate, fat, vitamins and minerals |
| What is the function of proteins? | Growth, repair and maintenance |
| What are the functions of vitamins? | General good health, energy release, cell function and repair |
| What are the functions of minerals? | General good health, energy release, body fluid control |
| Why does the body need water? | Hydration, transports nutrients in the blood, regulates body temperature |
| Why does the body need dietary fibre? | Healthy bowels |
| Why does the body need fat? | Energy, warmth, protection of organs, carrier of fat soluble vitamins |
| What are the trace elements? | Iodine, zinc, fluoride, selenium |
| Why is iodine needed in the body? | Hormone production in the thyroid gland |
| Why is zinc needed in the body? | Protection against infection and helping the body to heal |
| Why is fluoride needed in the body? | Reduce the risk of tooth decay |
| Why is selenium needed in the body? | Hormone production in the thyroid gland and to promote a healthy immune system |
| Where can iodine be found? | Sea fish and shellfish |
| Where can zinc be found? | Meat, dairy, shellfish and cereal products |
| Where can fluoride be found? | Tea and fish |
| Where can selenium be found? | Meat, fish, cereal and nuts |
| What are the three groups of carbohydrates? | Monosaccharides, disaccharides, polysaccharides |
| What is starch? | Starch is a polysaccharide. It is a complex carbohydrate. |
| Where is starch found? | Plants – e.g. wheat, corn, barley, rye, potato, oats, rice, cassava, pulses |
| What is the type of sugar added into food? | Refined sugars |
| What are intrinsic sugars? | Intrinsic sugars are sugars which are found naturally in things such as fruit |
| What are extrinsic sugars? | Extrinsic sugars are sugars that have been added to food. The main one being sucrose |
| Why do we need insoluble fibre? | For speedy removal of waste products from the body |
| Why do we need soluble fibre? | To improve digestive health and to help prevent diseases such as heart disease, type 2 diabetes, obesity, weight gain and some cancers |
| Where can we find insoluble fibre? | Wholemeal bread, bran, whole grain cereals, nuts, fruits and vegetables and most seeds |
| Where can we find soluble fibre? | Oats, barley and rye, fruit such as bananas and apples, root vegetables such as carrots |
| Why do we need protein? | Body growth, repair and maintenance Enzyme and hormone production |
| Where can we find low biological value protein? | seeds and nuts, beans and legumes, such as lentils and chickpeas grains, such as wheat, oats, buckwheat and millet |
| Where can we find low biological value protein? | lean meat, poultry and fish, eggs, dairy products such as milk, yoghurt and cheese |
| What is plasticity? | The ability for a solid fat to soften over a range of temperatures. Spreads will need a low plasticity |
| What is enzymic browning? | When enzymes in food react with oxygen in the air to cause fruit and vegetables to turn brown |
| What is protein denaturation? | The chemical bonds have been broken and the protein molecule has unfolded and changed shape. Caused by heat, acids and mechanical agitation. |
| What is caramelisation? | The colour of sugar changes from white to brown when heated |
| What is Resveratrol? | Antioxidant and anti-inflammatory, capable of preventing diseases such as cancer and cardiovascular and neurodegenerative ones. However, it is usually unstable, easily oxidizable and sensitive to heat and light. |
| What is lecithin and where is it naturally found? | Natural emulsifier which stabilises the mix between two liquids that mix together, this makes it smooth and not separate. It is naturally found in eggs. |
| What is emulsification? | The process of mixing together two liquids smoothly and so that they do not separate e.g. oil and vinegar in a salad dressing |
| What is protein coagulation? | Where proteins change with heat and become more solid, e.g. egg sets in a quiche |
| What are trans fats? | If you pass hydrogen through oil (called hydrogenation) it becomes solid; when you do this you make trans fats. |
| Are vitamins a micronutrient or a macronutrient? | Micronutrient |
| What are antioxidants and free radicals? | Fruits and vegetables contain useful chemicals called antioxidants. These will protect the body from harmful chemicals called free radicals. |
| How can we include antioxidants in our diet? | We need antioxidants for good health. To get the best chance of having antioxidants we should include a range of colourful fruits and vegetables in our diet. |
| Are minerals a macronutrient or a micronutrient? | Micronutrient |
| What are the three main minerals? | Calcium, iron and sodium. |
| How many glasses of water should we drink a day? | 6-8 glasses a day |
| What does EAR stand for? | Estimated Average Requirements are estimates of average needs for energy and other nutrients |
| What are traffic light labels? | Traffic light labels are used on the front of the pack for fat, saturates, sugar and salt, with strict regulations on what is labelled as high, medium or low. |
| What is peak bone mass and when is it achieved? | Peak bone mass is when the bones reach full density at the age of about 30 to 35. |
| When is bone mass reduced? | Bone mass is reduced during pregnancy |
| Why do we cook food? | To make it safe to eat, to soften it, to make it easier to digest, to improve the flavour. |
| Why does food become unsafe to eat? | Food spoils and deteriorates due to the action of warmth, moisture, oxygen, microscopic bacteria, yeasts and moulds. With time, eventually, food becomes unsafe to eat. |
| What is the "use-by" date for on foods? | The ‘use-by’ date is the only date that refers to the safety of the food |
| What is the "best-before" and "display until" dates for on food? | ‘Best before’ and ‘display until’ dates are for the supermarket stock control; it has nothing to do with how safe the food is for the consumer to eat. |
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