food prep and nutrition

• What are the three macronutrients mentioned in the study material?

  Proteins, fats, and carbohydrates
• What are the two types of vitamins mentioned in the study material?

  Fat-soluble and water-soluble vitamins
• What does the term "macronutrients" refer to?

  Large nutrients needed in significant amounts by the body
• What are the functions of proteins in the body?

  • Growth (e.g., muscle mass, hair, nails)
  • Repair (e.g., tissues and organs after injury)
  • Maintenance (e.g., enzymes and antibodies)
• From which foods can we obtain protein?

  Meat, fish, dairy products, nuts, seeds, and beans
• What are amino acids in relation to proteins?

  Amino acids are the building blocks of proteins
• What are essential amino acids?

  Amino acids that must be obtained from the diet
• What is the difference between high biological value (HBV) and low biological value (LBV) proteins?


  HBV proteins contain all essential amino acids, while LBV proteins are missing one or more
• Which foods are examples of high biological value proteins?

  Meat, fish, poultry, eggs, cheese, and milk
• What is protein complementation?

  Combining different LBV proteins to obtain all essential amino acids
• Why do growing children need more protein?

  They require more protein relative to their size and body mass
• What is the average daily protein requirement for an adult male?

  55 g
• What can happen if there is too much protein in the diet?

  It can put pressure on the liver and kidneys
• What are the consequences of protein deficiency?

  Slowed growth, poor condition of hair/skin/nails, and weakened immune system
• What is kwashiorkor?

  A severe protein deficiency disease
• What are some alternative protein sources for vegetarians?

  Beans, lentils, nuts, and eggs
• What is mycoprotein made from?

  A mushroom-like fungus and egg white
• What is tofu made from?

  Curdled soya milk
• How do alternative proteins typically taste?

  They usually have little flavor on their own but absorb flavors well
• What are the functions of fats in the body?

  • Provide concentrated energy
  • Source of fat-soluble vitamins (A, D, E, K)
  • Insulation and protection for organs
  • Essential for cell membrane structure
• What are the two types of fatty acids found in fats?

  Saturated and unsaturated fatty acids
• What is the difference between saturated and unsaturated fats?

  Saturated fats have only single C-C bonds, while unsaturated fats have at least one C=C double bond
• Why are unsaturated fats considered healthier than saturated fats?

  They can lower blood cholesterol levels
• What percentage of daily food energy should come from fats?

  Less than 35%
• What can excessive fat intake lead to?

  Weight gain and obesity
• What are the consequences of fat deficiency?

  Vitamin deficiencies and lack of insulation
• What are the key differences between saturated and unsaturated fats?

  • Saturated fats: solid at room temperature, found in animal sources, can raise cholesterol levels
  • Unsaturated fats: liquid at room temperature, found in plant sources, can lower cholesterol levels
• What are carbohydrates classified as?

  Macronutrients
• What is the primary function of carbohydrates?

  To provide energy
• Why is it important to understand the nutritional needs of different age groups?

  Because dietary requirements vary based on growth and activity levels
• What is the importance of food safety in food preparation?

  To prevent foodborne illnesses and ensure safe consumption
• What is the purpose of the section on food provenance?

  To explain where food comes from and its impact on the environment
• How does food labeling influence consumer choices?

  It provides information about ingredients and nutritional content
• What is the significance of sensory testing in food choice?

  To evaluate the taste, texture, and appearance of food
• What are the environmental impacts of food miles?

  They contribute to carbon emissions and environmental degradation
• What is the role of food fortification?

  To add essential nutrients to food products
• Why is it important to plan meals for different groups?

  To meet the specific nutritional needs of each group
• Why is it important to understand the influences on food choice?

  To make informed decisions about diet and nutrition
• What is the role of cultural, religious, and moral influences on food choices?

  They shape dietary preferences and restrictions
• How do marketing influences affect food choices?

  They can manipulate consumer perceptions and preferences