FOOD NUTRITION

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  • what does it mean by 'easy to spread'?
    made up of triglycerides that melt at low temperatures so they're spreadable when out of the fridge
  • Macronutrients
    proteins, carbs and fats
  • What causes proteins to denature?
    physical agitation, acids, temperature changes
  • What is plasticity?

    it can be spread and moulded. Some fats are easier to spread than others.
  • Key Functions of Protein
    growth, repair and maintenance
  • The main ways that carbohydrates change during cooking:

    starch gelatinisation, caramelisation, Dextrinisation
  • What is the name of the process of beating fats with sugar?

    creaming
  • What are Proteins made of
    amino acids
  • Dextrinisation
    The process that occurs when starch is exposed to dry heat; the starch is broken down to dextrin, resulting in a change in colour to golden brown.
  • What Foods do we get Protein From

    meat, fish, dairy products, nuts, seeds and beans
  • Non-Essential Amino Acids

    the amino acids that our bodies produce
  • Mayonnaise is an example of what type of emulsion?
    oil-in water emulsion
  • Starch gelatinisation

    Thickens starchy foods, like gravies.
  • Caramelisation
    The process that sugars undergo when heated to high temperatures to develop a golden brown colour.
  • What happens when we mix water and oily liquids?
    emulsions
  • Essential Amino Acids

    Amino acids that are needed, but cannot be made by the body; they must be eaten
  • High Biological Value
    proteins that contain all of the essential amino acids we need
  • What process happens when sugar molecules are exposed to high heat?
    caramelisation
  • Animal Sources of HBV Proteins

    meat, fish, poultry, eggs, cheese and milk
  • what is gluten?

    protein found in wheat, barley, and rye
  • how do we get gluten
    by mixing water and flour to form dough. gluten molecules can bend and stretch (coiled).
  • Plant Sources of HBV Proteins
    soya beans and quinoa
  • what are proteins complex structure held by?
    chemical bonds, these break down during cooking, causing proteins to denature
  • Low Biological Value

    foods that are missing one or more of the essential amino acids
  • Sources of LBV Proteins
    (only found in animal sources)
    peas, lentils, nuts, seeds and most beans
  • Protein Complementation
    combining different LBV proteins to get all the essential amino acids
  • An Example of Protein Complementation
    hummus and pitta
  • Protein - amounts daily
    males
    female
    55g
    45g
  • Why do Growing Children require more Protein
    they need a greater amount of protein relative to their size and body mass
  • Why do Physically Active People require more Protein
    they need more protein for muscle growth and repair
  • Why do Pregnant Women require more Protein
    they need 6g more protein to help the baby grow. during breastfeeding, they need even more
  • Excess Protein

    strain on the liver and kidneys
  • Deficiency of Protein

    growth is slowed, hair skin and nails are in poor condition, immune system can't function properly, struggle to digest foods properly, odema, and in severe cases Kwashiorkor
  • Soya
    hbv protein, can be eaten whole but have to be cooked to remove toxicity
  • Mycoprotein
    traditionally made from a mushroom like fungus and egg white, used as an alternative to chicken and mince
  • TVP

    made from soya flour, and is used to make a dough which when baked gives a meat texture
  • Tofu
    curdling soya milk, different textures, can be used in dips and desserts, stir fries
  • Alternative Proteins

    don't taste of much, but they are good at absorbing the flavours of the food they are cooked in
  • Key Functions of Fats
    provide a concentrated source of energy, a source of fat soluble vitamins, forms an insulating layer under our skin, fat makes cholesterol
  • Fatty Acids

    fatty acids and glycerol make up fats (triglycerides)