Food tech and nutrition

• protein is important to build muscle tissue and repair cells
• carbohydrates can be found in foods such as bread, pasta, rice, potatoes, fruit and vegetables.
• the three main food groups are carbohydrates, proteins and fats
• carbohydrates are used as energy by the body, they can be stored as glycogen or converted into fat if not needed immediately.
• fibre helps keep the digestive system healthy by preventing constipation
• Protein

  Repairs tissue in your body
• Types of protein

  • Leles
  • Grou
  • Eggs
  • Meaty
• Amino acids

  • There are 20 amino acids
  • 8 essential amino acids
  • 9 non-essential amino acids
• High Biological Value (HBV) proteins

  Contain all 8 essential amino acids
• Low Biological Value (LBV) proteins

  Contain a few essential amino acids
• Protein complementing

  When LBV proteins are eaten together, they become HBV because the missing essential amino acids are in the other
• Protein complementing is important for the undernourished
• Egg

  • Yolk contains vitamin A and D
  • Thin white inner membrane
  • Thick white
  • Air spare
  • Cuticle
• Egg coagulation

  Protein setting through heat to 60°C for whites and 70°C for yolks
• 8 tips for healthy eating

  • Base meals on starchy food
  • Eat fruit and veg
  • Eat more fish
  • Cut down on saturated fat
  • Cut down on sugar
  • Be active
  • Don't get thirsty
  • Don't skip breakfast
• Too much protein can cause heart disease
• Conduction

  Heat transfer from one object to another by direct contact
• Convection

  Heat transfer through gases or liquids
• Radiation

  Heat or light waves striking or penetrating the food through electromagnetic energy
• Carbohydrates

  Provide energy for the body, richest source of calories. Examples: bread, pasta, fruits, and vegetables.
• Fats

  Provides energy, supports the absorption of vitamins, and maintains healthy skin and hair. Examples: oils, avocados, nuts, and dairy products.
• Primary processes

  Conversion of raw food materials to food that can be eaten or to ingredients that can be used to make foods
• Secondary processes

  When primary foods are either used on their own or mixed with other ingredients to be turned into food
• Questions on nutrition always need to refer to:

  Eat well guide

  8 healthy eating guidelines

  Life stages

  Energy balance
• 5 key food hygiene principles

  Personal hygiene

  Safe ingredients

  Safe handling

  Correct temperature

  Clean premises
• What are high risk foods:

  Eggs products

  Raw or cooked fish

  Raw or cooked meat

  Shellfish

  Sauces
• Fat soluble vitamins

  A, D, E, K
• Water soluble vitamins

  C, B
• Micronutrients 


  Vitamins and minerals
• Macronutrient

  Fat

  Protein

  Carbohydrates
• Conditions for bacteria (Bacillus) to reproduce

  • Temperature 37°C preferred
  • Mature needed to reproduce
  • Nutrients and energy required
  • Time - bacteria splits as it multiplies
  • Correct pH - don't like too much acid or alkali
• Carbohydrates

  • Starchy carbs (should be 1/2 of diet)
  • Carbs converted to energy
  • Carbs broken down into glucose, sugar, starch, monosaccharides, disaccharides, polysaccharides
• Cereals

  • Wheat
  • Rice
  • Oats
  • Maize
• Sauces

  • Flavour
  • Colour
  • Moisture
  • Nutritional value
  • Reduction sauces (from meat juices)
  • Blended sauces (milk and cornflour)
  • Roux sauces (fat and flour)
• Nutrition questions need to include: Healthy eating, Life stages, Energy balance, Macronutrients, Water, Fat, Protein, Carbs, Micronutrients
• Carbohydrates


  Needed for energy, include starch carbs, break down into slow release and fast energy
• Vitamin C is found in citrus fruits and is needed to fight infections and heal wounds
• Water soluble vitamins are lost through weight gain and food intake
• BMI (Body Mass Index)

  18.5 to 25 is healthy, over 25 is overweight, over 30 is obese
• Technology


  Has enhanced people's food choices and how they buy food