3.1.1 NUTRITION AND HEALTH FOOD COMMODITIES MEAL PLANNING FOOD PREPARATION AND COOKING FOOD SAFETY AND PRESERVATION
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1 These cards are being completed and used by so that they can achieve their best during the examination and will be smiling in August! NUTRITION AND HEALTH FOOD COMMODITIES MEAL PLANNING FOOD PREPARATION AND COOKING FOOD SAFETY AND PRESERVATION CONSUMER EDUCATION Be sure you can explain all the Key Words highlighted in the cards!
2 Macro-nutrients are... Micro-nutrients are Nutrition and health Water important because... Dietary fibre (non-starch polysaccharide) NSP important because... Key words: macro-nutrients micro-nutrients NSP diet Malnutrition balanced diet Protein function in the body is and also used for e... if no other source is available. Animal sources Include some named proteins! PROTEIN Alternative proteins are... Examples include: Plant sources Key words: Amino acids LBV HBV Essential/ non essential Complementing protein
3 What is the difference between a fat and an oil? Solid fats - saturated fats eg... Oils - polyunsaturated eg... Function of fat in the body An example of a visible fat is... FATS Can you explain the structure of fat? An example of invisible fat is... Key words: Ways to reduce the amount of fat in the diet... Triglyceride Glycerol Fatty acid Saturated Polyunsaturated Hydrogenation Trans fats Names of carbohydrates and their SOURCES Simple sugars eg... Double sugars eg... Starch... Dietary fibre (NSP)... CARBOHYDRATES Pectin - Dextrin- Glycogen- Key words: Sugars Starches Polysaccharides Non-Starch Polysaccharide Function of carbohydrates... Too much carbohydrate =...
4 VITAMINS 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? Name: Functions: Sources: Deficiency: Vitamin C Can you name 3 ways to preserve vitamin C when preparing fruit and vegetables? Vitamin A R and B C VITAMINS fat soluble Be sure to name each deficiency disease Vitamin D C Vitamin E T Vitamin K
5 Name of mineral Source Function Deficiency disease C MINERALS I S Fl I Key words: deficiency disease, source, function, trace elements Label the diagram HEALTHY EATING GUIDELINES Key words: The Eatwell Plate
6 Explain the 8 dietary guidelines (one is done for you!!) HEALTHY EATING GUIDELINES cont d DIET RELATED HEALTH ISSUES 1 Base your meal on starchy foods eg rice, bread, potato. For energy, fibre, vitamins and minerals. Obesity. Coronary heart disease Can you explain what it is, the risk factors involved, how you can reduce the risk?
7 DIET RELATED HEALTH ISSUES 2 DIET RELATED HEALTH ISSUES 3 Cardiovascular disease Can you explain what it is, the risk factors involved, how you can reduce the risk? Diabetes Osteoporosis High blood pressure Can you explain what it is, the risk factors involved, how you can reduce the risk?
8 DIET RELATED HEALTH ISSUES 4 Cancer Why are diet related illnesses on the increase? Key words: CHD CVD insulin glucose risk factors When shopping and buying food be sure to... ADAPTING MEALS general When cooking foods be sure to... Make meals cheaper by...
9 Reduce salt by... Reduce sugar by... Reduce fat by... ADAPTING MEALS to make healthier 1 ADAPTING MEALS to make healthier 2 Increase fibre by...
10 DRVs GDAs RECOMMENDED DAILY AMOUNTS 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 from food needed for... Sources of energy: 1g carbohydrate = kcal 1g protein = kcal 1g fat = kcal Also provided by a. ENERGY Things that influence your energy requirements.. Energy balance Key words: energy dense BMR energy balance obesity sedentary
11 Meat and Poultry Nutritional Value Types FOOD COMMODOTIES FOOD COMMODOTIES Choice, storage and preparation Meat- Poultry- Ways to cook it Game- Substitutes: Quorn Offal- TVP Tofu Key words: tough tender meat products meat substitutes Fish Nutritional Value Types Choice, storage and preparation Ways to cook it Key words: connective tissue fish products
12 Eggs Nutritional Value Types FOOD COMMODOTIES FOOD COMMODOTIES Functions and uses in cooking A- C- E- Choice, storage and preparation Key words: lecithin foam coagulate Types Milk and cheese Can you draw and label the inside of an egg? Nutritional Value Choice, storage and preparation Uses Key words: pasteurised UHT rennet hard/soft cheese
13 Fruit and vegetables Nutritional Value Types FOOD COMMODOTIES FOOD COMMODOTIES Uses in cooking Choice (buying), storage and preparation Cooking fruit and vegetables Key words: photosynthesis Five a Day campaign Cereals Types and their uses (at least 5!) Nutritional Value Can you draw and label the inside of the seed? Key words: coeliac gluten bran endosperm germ
14 Pulses, grains and nuts Sugars and sweetners Types Types FOOD COMMODOTIES FOOD COMMODOTIES Uses in cooking Nutritional Value Uses in cooking Nutritional Value Ways to reduce sugar Key words: diabetes empty calories Convenience Foods Why are they important? Types Complete e.g.: Who might find them useful? Parts of meals e.g.: Ingredients e.g.: Disadvantages Key words: cook-chill packaging health issues
15 Genetically Modified Foods What are they/ uses? Organic Foods What are they/ uses? FOOD COMMODOTIES FOOD COMMODOTIES Advantages? Concerns? Advantages? Concerns? Key words: genes artificial chemical fertilisers/pesticides Functional Foods What are they/ uses? Advantages? Concerns? Fortified Foods What are they/ uses? Advantages? Concerns? Key words: phytochemicals
16 Babies Pre-school MEAL PLANNING MEAL PLANNING School Age Teenage Identify the Nutrients required and practical advice for feeding each age group. The elderly practical issues The elderly nutritional needs Key words: osteoporosis
17 MEAL PLANNING MEAL PLANNING Pregnant women VEGETARIANS Reasons: Types: Nutritional needs: Weight loss Key words: Anaemia mycoprotein complementing proteins
18 Coeliacs Diabetes MEAL PLANNING MEAL PLANNING Food allergy Key things to remember when planning meals Food intolerance Planning meals for people with CHD
19 Economic Diversity Cultural Diversity MEAL PLANNING FOOD PREPARATION AND COOKING Social Diversity Things that affect our choice of food Religious Diversity Convection Conduction Radiation Method of cooking Example of food How heat is transferred Boiling Baking Frying Grilling Stewing Microwaving Do you know why food is cooked? Check page 166 text book if not sure!
20 Methods of Cake Making FOOD PREPARATION AND COOKING FOOD PREPARATION AND COOKING Can you identify 4 methods, proportions of ingredients, how they are made and examples Bread making Using yeast, stages in bread making Pastry Types, proportions and handling, cooking
21 Can you describe the changes that take place as the following foods are cooked? FOOD PREPARATION AND COOKING FOOD PREPARATION AND COOKING Pastry Cakes White sauce Meat and poultry Biscuits Scones Fish What happens when fruit and vegetables are cooked? Give examples of the following used in cooking? Acids Alkalis Key words: leavening carbon dioxide fermentation
22 Describe the function of additives in food products FOOD PREPARATION AND COOKING FOOD SAFETY AND PRESERVATION Type of additive Pre Col F & S E & S Th Key words: Natural decay Moulds E number Examples and reasons why Causes of food spoilage Yeasts Positive uses of yeasts, mould and bacteria: Bacteria What bacteria need to multiply: Key words: perishable pathogen
23 FOOD SAFETY AND PRESERVATION FOOD SAFETY AND PRESERVATION Describe the principles of preservation and examples of food treated this way Principle Drying Freezing include AFD, cryogenic Chilling Heating (canning) Heating UHT Chemicals sugar, salt Vacuum Packing and MAP Irradiation Jam making Examples and reasons why Methods of home preservation Pickling Freezing Key words: perishable pathogen
24 FOOD SAFETY AND PRESERVATION FOOD SAFETY AND PRESERVATION Causes of food poisoning... Name at least 4 food poisoning bacteria and how it gets into food. Who is most at risk? Key words: pathogen vulnerable symptoms Storage Cleaning Preventing food poisoning Cooking Handling
25 Marketing CONSUMER EDUCATION CONSUMER EDUCATION Advertising Shopping trends Key words: brand Reasons for change
26 CONSUMER EDUCATION CONSUMER EDUCATION Information that must be found on a food label: Nutritional Labelling ways of doing it! Shopping trends Do you know the difference between use by and best before? Other information that may be on a food label Reasons for change
27 CONSUMER EDUCATION CONSUMER EDUCATION Food Safety and the Law Food Hygiene Regulations (England) Regulations 2006 This covers 5 areas: They updated the 1990 Food safety Act and the 1995 General Food Hygiene regulations. 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? These regulations make it an offence to The regulations are enforced by: Basic hygiene rules for food businesses How to make a complaint:
28 Fats and Oils FOOD PREPARATION AND COOKING FOOD PREPARATION AND COOKING Types Types Raising agents Uses in cooking Flour Uses in cooking Key words: aerate gluten dextrin gelatinisation Air Steam Carbon dioxide Yeast Remember they can be added in a chemical way or a mechanical way!! Be sure you know how! Key words: leavening carbon dioxide fermentation
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