Food Studies - Chapter 1: Eating & Digesting Food

Front 1

Hunger

Back 1

Is the drive to satisfy the need for food

Front 2

Appetite

Back 2

Is the desire for food even when the body is not hungry

Front 3

Satiety

Back 3

Is the state of fullness after eating and when there is no further desire for food

Front 4

Glycaemic index (GI)

Back 4

Measures how fast and how much a food raises blood glucose levels

Front 5

High & low satiety foods

Back 5

High: meat, fish, poultry and dairy (high-protein foods)

Low: sweet biscuits, potato chips, pastries (high-fat foods)

Front 6

Mechanical digestion

Back 6

Use of physical force such as chewing

Front 7

Chemical digestion

Back 7

Breakdown of food using chemicals such as enzymes and acids

Front 8

Chemical digestion process

Back 8

1. Saliva in mouth

2. Release of gastric juice in he stomach

3. Action of gastric juices and enzymes in small intestines from the pancreas, liver and gall bladder

Front 9

Mechanical digestion process

Back 9

1. Action of teeth and tongue

2. Muscular action in oesophagus

3. Churning action of stomach

4. Muscular action in small and large intestine

Front 10

Digestion

Back 10

Is the process by which food is broken down into substances that can be absorbed and used for energy

Front 11

Macronutrients

Back 11

Are the essential nutrients that bodies need in large amounts for energy growth and repairing

Front 12

Macronutrients

Back 12

Are the essential nutrients that bodies need in large amounts for energy growth and repairing

Front 13

Carbohydrates

Back 13

Are a source of energy the body needs to function

Front 14

Macronutrients

Back 14

Are the essential nutrients that bodies need in large amounts for energy growth and repairing

Front 15

Carbohydrates

Back 15

Are a macronutrient and are a fuel source of energy the body needs to function

Front 16

Monosaccharides

Back 16

Type of carb, they are the base single unit sugar that other carbs are built

Hint 16

Fructose and galactose

Front 17

Disaccharides

Back 17

Type of carb, formed when two monosaccharides join together

Hint 17

Sucrose and lactose

Front 18

Polysaccharides

Back 18

Type of carb made from many sugar units

Hint 18

Starches

Front 19

Fibre

Back 19

Type of carb broken down by bacteria

Front 20

Soluble fibre

Back 20

Completely broken down by bacteria in large intestine

Front 21

Insoluble fibre

Back 21

Keeps the bowels regular

Front 22

Resistant starch

Back 22

Type of fibre resists digestion and promotes growth of healthy bacteria

Front 23

Protein

Back 23

Required for growth, maintenance and repair of body cells. If too much protein converted into kilojoules and used for energy. Not used protein is stored as body fat

Front 24

Complete protein

Back 24

Come mainly from animal sources and contain all essential amino acids

Front 25

Complete protein

Back 25

Come mainly from animal sources and contain all essential amino acids

Front 26

Incomplete protein

Back 26

Come mainly from plant sources and lack one or more of the essential amino acids

Front 27

Saturated fats

Back 27

Contain the maximum amount of hydrogen

Front 28

Saturated fats

Back 28

Contain the maximum amount of hydrogen

Front 29

Unsaturated fats

Back 29

Do not contain maximum amount of hydrogen and can help to reduce cholesterol

Front 30

Saturated fats

Back 30

Contain the maximum amount of hydrogen

Front 31

Unsaturated fats

Back 31

Do not contain maximum amount of hydrogen and can help to reduce cholesterol

Front 32

Trans fats

Back 32

Are created artificially through process called hydrogenation

Front 33

Saturated fats

Back 33

Contain the maximum amount of hydrogen

Front 34

Unsaturated fats

Back 34

Do not contain maximum amount of hydrogen and can help to reduce cholesterol

Front 35

Trans fats

Back 35

Are created artificially through process called hydrogenation

Front 36

Absorption of fats

Back 36

Broken down to fatty acids and glycerol and converted to soluble fat in the liver

Front 37

Saturated fats

Back 37

Contain the maximum amount of hydrogen

Front 38

Unsaturated fats

Back 38

Do not contain maximum amount of hydrogen and can help to reduce cholesterol

Front 39

Trans fats

Back 39

Are created artificially through process called hydrogenation

Front 40

Absorption of fats

Back 40

Broken down to fatty acids and glycerol and converted to soluble fat in the liver

Front 41

Absorption of protein

Back 41

Broken down into amino acids during digestion. Absorbed into blood capillaries then dissolve in the blood and carried to liver for storage

Front 42

Saturated fats

Back 42

Contain the maximum amount of hydrogen

Front 43

Unsaturated fats

Back 43

Do not contain maximum amount of hydrogen and can help to reduce cholesterol

Front 44

Trans fats

Back 44

Are created artificially through process called hydrogenation

Front 45

Absorption of fats

Back 45

Broken down to fatty acids and glycerol and converted to soluble fat in the liver

Front 46

Absorption of protein

Back 46

Broken down into amino acids during digestion. Absorbed into blood capillaries then dissolve in the blood and carried to liver for storage

Front 47

Absorption of carbs

Back 47

Broken down into glucose during digestion. Absorbed into blood capillaries and transported to cells in parts of the body