Food and nutrition key terms
4.5 / 5 based on 3 ratings
- Created by: Joel Chadwick
- Created on: 06-10-17 09:00
Amino acids
The building blocks that join together to make proteins molecules
1 of 62
essential amino acids
amino acids that the body cannot make make by itself and must get ready made from food.
2 of 62
Biological value
the number of essential amino acids that a protein food contains.
3 of 62
Protein complimenatation
eating different LBV protein foods together in order to get all the essential amino acids that the body needs.
4 of 62
Fat
macro-nutrient that supplies the body with energy.
5 of 62
oils
Fats that are liquid at room temperature
6 of 62
Fatty acids
parts of a fat molecule
7 of 62
Triglyceride
Fat molecule
8 of 62
Monounsaturated fatty acid
Fatty acid found in solid fats and liquid oils.
9 of 62
Saturated fatty acid
Fatty acids found mainly in solid fats
10 of 62
Unsaturated fatty acids
Fatty acids found mainly in liquid forms
11 of 62
visible foods
Fats in a food that you can see
12 of 62
invisible fats
Fats in a food that you cannot see
13 of 62
monosaccharides
Group of sugars that are made of one sugar molecule
14 of 62
Disaccharides
Group of sugars that are made of two different sugars.
15 of 62
Polysaccharides
Group of carbohydrates that are made from many sugar molecules joined together , but do not taste sweet.
16 of 62
Antioxidant
Vitamins that help protect the body from developing heart diseases and some types of cancer
17 of 62
Hydrated
the body has enough water
18 of 62
Dehydrated
the body does not have enough water.
19 of 62
Diet
the food that you eat every day. There are also special diets
20 of 62
Lacto-vegetarian
Someone who does not eat meat or fish but will eat milk and milk products.
21 of 62
Life stages
Phrases of development that people go through during their llife
22 of 62
Energy dense
A food that contains a lot of fat and/or carbohydrate and has a high energy value
23 of 62
Malnutrition
Having a diet that is not balanced
24 of 62
Heat transfer
The way in which heat energy is passed into food
25 of 62
Conduction
Transferring heat through a solid object into food
26 of 62
Convection
Transferring heat through a liquid or air into food.
27 of 62
Radiation
Transferring heat by infra red waves that heat up what they come into contact.
28 of 62
High risk food
Foods that are more likely to cause food poisoning than others
29 of 62
chemical bonds
bonds that hold a large protein molecules together in compact, folded bundles.
30 of 62
Denaturation
the chemical bonds have been broken and the proteins have unraveled and changed shape.
31 of 62
coagulation
the joining together of lots of denature protein molecules, which changes the appearance and texture of the food.
32 of 62
plasticity
the ability of a fat to soften over a range of temperatures and be shaped and spread with light preasure
33 of 62
Shortening
the ability of fats to shorten the length of gluten molecule in pastry
34 of 62
Aeration
the ability of some fats to trap lots of air bubbles when beaten together with sugar
35 of 62
Raising agents
an ingredient or process that introduces a gas into a mixture so that it rises when cooked
36 of 62
micro organisms
tiny forms of life, both plants and animals, only visible under a microscope
37 of 62
food spoilage
making a food unfit and unsafe to eat
38 of 62
contaminated
making a food unsafe to eat by allowing it to come into contact with microorganisms that will grow and multiply
39 of 62
pathogenic
Something that is capable of causing illness
40 of 62
Food poisoning
an illness caused by micro organisms contaminating food.
41 of 62
enzyme
the name given to natural substances in living things that speed up chemical reactions
42 of 62
catalyst
a substance that speeds up the rate of a chemical reaction
43 of 62
ripening
the process of a fruit or vegetable maturing
44 of 62
oxidation
When substances combine with oxygen
45 of 62
germinate
this is a process when a spore of a mould starts to grow on food
46 of 62
pathoenic
a micro organism that is harmful to humans and can cause food poisoning
47 of 62
non pathogenic
a micro organism that is not harmful to humans and does not cause food poisoning
48 of 62
danger zone
the range of temperatures that are just right for bacteria to multiply
49 of 62
Spore
a special protective coating that some types of bacteria grow if the conditions are not right for them to multiply
50 of 62
germinate
when the conditions become right , the protective spore breaks open and the bacteria become active again
51 of 62
contamination
making a foodb unsafe to eat by allowing it to come into contact with micro organisms that will grow and multiply
52 of 62
cross- contamination
How bacteria are spread from one source to another
53 of 62
shelf life
how long product will last before it becomes unsafe /unpalatable.
54 of 62
ambient
ordinary room temperature, average between 19 degrees and 21 degrees, but variable according to the season
55 of 62
Tainted
when a food
56 of 62
core temperature
the temperature in the center of a food
57 of 62
food intolerance
A food intolerance is difficulty digesting certain foods and having an unpleasant physical reaction to them.
58 of 62
food allergy
Food allergy is an immune system reaction that occurs soon after eating a certain food.
59 of 62
target group
a specific group of similar people
60 of 62
nutritional profile
the types and amounts of different nutrients a food contains
61 of 62
marketing
advertising and promoting a food product to encourage people to buy it
62 of 62
Other cards in this set
Card 2
Front
amino acids that the body cannot make make by itself and must get ready made from food.
Back
essential amino acids
Card 3
Front
the number of essential amino acids that a protein food contains.
Back
Card 4
Front
eating different LBV protein foods together in order to get all the essential amino acids that the body needs.
Back
Card 5
Front
macro-nutrient that supplies the body with energy.
Back
Similar Home Economics: Food & Nutrition resources:
0.0 / 5
0.0 / 5
0.0 / 5
0.0 / 5
1.0 / 5 based on 1 rating
5.0 / 5 based on 1 rating
Comments
No comments have yet been made