FOOD NUTRITION

• 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)