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12 Cards in this Set

  • Front
  • Back
Name two high biological (HBV) protein food sources...
Any of:

Meat, fish, cheese, soya, milk, eggs, peas, beans, lentils
Name two low biological (LBV) protein food sources...
Any of:

Vegetables, fruits, grains etc.
Name two sources of starch...
Potatoes, pasta, rice, flour based products, vegetables, cereals,
What are the effects of a vitamin B12 deficiency?
Tiredness, sores in corners of mouth, skin disorders, pernicious
anaemia, retarded growth, beriberi, pellagra. Harder to break
down proteins and carbohydrates. Nervous System.
Name two causes of obesity...
Any of:

Diet, environment (e.g. media), family/genetics, health conditions ( e.g. polycystic ovarian syndrome (PCOS), some medicines, age, smoking etc.
State two types of vitamin A...
Retinol, carotene
Suggest two ways in which water is lost from the body...
Through sweat
Through urination and excretion
Through respiration
Through tears
Name two dietary sources of sodium and explain its function in the body.
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.
Explain, with an example of each, the function of preservatives and flavour enhancers
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
Name three types of food poisoning bacteria and one of the main symptoms of each.
Salmonella – Headache, fever, vomiting, abdominal
 Listeria – flu-like symptoms, miscarriage, blood
poisoning, pneumonia, meningitis
 Staphylococcus aureus – severe vomiting, diarrhoea,
 E coli – vomiting, diarrhoea, fever, headache
 Campylobacter – diarrhoea often bloody, abdominal
pain, nausea and fever
 Bacillus cereus – vomiting, diarrhoea, abdominal pain.
Describe two different procedures that can be put into place to prevent food
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
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
Abdominal pain, vomiting,
Campylobacter Milk, meat and poultry,
animals, sewage, untreated
Abdominal pain, diarrhoea
(sometimes bloody),
nausea, fever
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