Food Nutrition
Help!
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| What is dextrinization? | show 🗑
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| Name the water soluble vitamins | show 🗑
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| show | Protein, carbohydrate, fat, vitamins and minerals
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| show | Growth, repair and maintenance
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| show | General good health, energy release, cell function and repair
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| show | General good health, energy release, body fluid control
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| show | Hydration, transports nutrients in the blood, regulates body temperature
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| Why does the body need dietary fibre? | show 🗑
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| Why does the body need fat? | show 🗑
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| show | Iodine, zinc, fluoride, selenium
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| Why is iodine needed in the body? | show 🗑
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| Why is zinc needed in the body? | show 🗑
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| Why is fluoride needed in the body? | show 🗑
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| Why is selenium needed in the body? | show 🗑
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| show | Sea fish and shellfish
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| show | Meat, dairy, shellfish and cereal products
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| show | Tea and fish
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| show | Meat, fish, cereal and nuts
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| show | Monosaccharides, disaccharides, polysaccharides
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| show | Starch is a polysaccharide.
It is a complex carbohydrate.
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| Where is starch found? | show 🗑
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| show | Refined sugars
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| show | Intrinsic sugars are sugars which are found naturally in things such as fruit
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| show | Extrinsic sugars are sugars that have been added to food. The main one being sucrose
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| show | For speedy removal of waste products from the body
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| Why do we need soluble fibre? | show 🗑
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| show | Wholemeal bread, bran, whole grain cereals, nuts, fruits and vegetables and most seeds
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| Where can we find soluble fibre? | show 🗑
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| Why do we need protein? | show 🗑
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| show | seeds and nuts, beans and legumes, such as lentils and chickpeas
grains, such as wheat, oats, buckwheat and millet
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| show | lean meat, poultry and fish, eggs, dairy products such as milk, yoghurt and cheese
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| show | The ability for a solid fat to soften over a range of temperatures. Spreads will need a low plasticity
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| show | When enzymes in food react with oxygen in the air to cause fruit and vegetables to turn brown
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| show | The chemical bonds have been broken and the protein molecule has unfolded and changed shape. Caused by heat, acids and mechanical agitation.
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| What is caramelisation? | show 🗑
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| show | 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.
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| What is lecithin and where is it naturally found? | show 🗑
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| show | The process of mixing together two liquids smoothly and so that they do not separate e.g. oil and vinegar in a salad dressing
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| show | Where proteins change with heat and become more solid, e.g. egg sets in a quiche
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| What are trans fats? | show 🗑
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| Are vitamins a micronutrient or a macronutrient? | show 🗑
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| What are antioxidants and free radicals? | show 🗑
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| How can we include antioxidants in our diet? | show 🗑
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| show | Micronutrient
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| What are the three main minerals? | show 🗑
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| show | 6-8 glasses a day
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| What does EAR stand for? | show 🗑
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| What are traffic light labels? | show 🗑
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| show | Peak bone mass is when the bones reach full density at the age of about 30 to 35.
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| When is bone mass reduced? | show 🗑
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| Why do we cook food? | show 🗑
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| Why does food become unsafe to eat? | show 🗑
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| What is the "use-by" date for on foods? | show 🗑
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| What is the "best-before" and "display until" dates for on food? | show 🗑
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
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