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12 Cards in this Set
- Front
- Back
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Name two high biological (HBV) protein food sources...
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Any of:
Meat, fish, cheese, soya, milk, eggs, peas, beans, lentils |
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Name two low biological (LBV) protein food sources...
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Any of:
Vegetables, fruits, grains etc. |
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Name two sources of starch...
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Potatoes, pasta, rice, flour based products, vegetables, cereals,
noodles. |
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What are the effects of a vitamin B12 deficiency?
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Tiredness, sores in corners of mouth, skin disorders, pernicious
anaemia, retarded growth, beriberi, pellagra. Harder to break down proteins and carbohydrates. Nervous System. |
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Name two causes of obesity...
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Any of:
Diet, environment (e.g. media), family/genetics, health conditions ( e.g. polycystic ovarian syndrome (PCOS), some medicines, age, smoking etc. |
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State two types of vitamin A...
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Retinol, carotene
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Suggest two ways in which water is lost from the body...
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Through sweat
Through urination and excretion Through respiration Through tears |
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Name two dietary sources of sodium and explain its function in the body.
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Meat, fish, butter, margarine, soy sauce, marmite, bread,
breakfast cereals, packet sauces, soups, snack products, cheese – maintaining water balance in body, muscle and nerve activity. |
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Explain, with an example of each, the function of preservatives and flavour enhancers
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Preservatives – to make sure foods last longer / longer shelf life.
Salt, sodium nitrate, sugar, vinegar, alcohol, spices. Flavour enhancers – to replace flavour lost during processing, to improve flavour. Spices, herbs, essences, monosodium glutamate. Butter |
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Name three types of food poisoning bacteria and one of the main symptoms of each.
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Salmonella – Headache, fever, vomiting, abdominal
pain Listeria – flu-like symptoms, miscarriage, blood poisoning, pneumonia, meningitis Staphylococcus aureus – severe vomiting, diarrhoea, exhaustion E coli – vomiting, diarrhoea, fever, headache Campylobacter – diarrhoea often bloody, abdominal pain, nausea and fever Bacillus cereus – vomiting, diarrhoea, abdominal pain. |
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Describe two different procedures that can be put into place to prevent food
contamination. |
Responses will include reference to specific examples of
time, moisture, food and temperature. E.g. have meat at the bottom of the fridge Thaw meat properly |
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Describe the possible source of infection and the symptoms of food poisoning for each
of the following: Salmonella Campylobacter Staphylococcus aureus. |
Type of infection Source Symptoms
Salmonella Raw poultry, eggs, meat, raw milk, animals, insects and sewage. Human and animal gut, shellfish from polluted water. Abdominal pain, vomiting, diarrhoea, Fever Campylobacter Milk, meat and poultry, animals, sewage, untreated water. Abdominal pain, diarrhoea (sometimes bloody), nausea, fever Staphylococcus aureus The human body (skin, nose, mouth, cuts and boils,) raw milk, cold meats, dairy products and anything touched by hand. Cramps, abdominal pain, vomiting, low temperature |
