All AS theory flashcards

28 pages, 152 flashcards going over all aspects of the AQA AS level food technnology specifaction. Blank cards at end for any other areas which may have been missed/you want to add. Hope it helps! :)

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AS Food technology flashcards
Complex carbohydrate
Source: bread, rice, pasta, potatoes, cereal
Function: provides slow release energy,
Starch converting glucose for energy
Deficiency: fatigue, weakness, trouble
healing wounds/fighting disease, immune
system problems
Excess: obesity, stored as fat
Simple carbohydrate
Source: fruit, milk, sugar, preservatives,
Function: required by blood for energy,
Sugar provide quick release energy
Deficiency: low blood sugar levels
Excess: high blood sugar, diabetes, rooting
of teeth
Not digested by body, absorbed by water
Source: oats, rice, barley, fruit
Function: reduce blood cholesterol, maintain
healthy digestive system, regulate blood
sugar levels
Soluble NSP (dietary fibre) Deficiency: poor digestive health, weight
gain, poor blood sugar control
Excess: flatulence, bloating, audible
digestive noises, diarrhoea, constipation,
Not digested by body
Source: wheat, pulses, wholegrain cereals
products, fruit/veg skins
Function: increases bulk of stools, helps
Insoluble NSP (dietary stimulate digestive system, maintain healthy
digestive system, protect against constipation
fibre) Deficiency: poor digestive health, weight
gain, poor blood sugar control
Excess: flatulence, bloating, audible
digestive noises, diarrhoea, constipation,
Sources: HBV > chicken, beef, eggs, fish,
cheese contain the essential amino acids
LBV > Beans, peas, lentils, nuts, seeds
don't contain all essential amino acids, need
protein complementation to do so
Protein Function: provide the amino acids the body
can't produce, normal growth and
development, repair of body, secondary
source of energy, forms structural and
functional elements of all body cells

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AS Food technology flashcards
is needed for growth in muscle mass and the
maintenance of muscle mass and normal
Deficiency: Marasmus, Kwashiorkor,
Cachexia, Deficiencies of Protein C and
Protein S, Protein Energy Malnutrition (PEM)
Excess: surplus of energy if not used for
growth and repair, demineralisation of bones,
and can contribute to deterioration of kidney
function in patients with kidney disease
Saturated (solid at room temp), unsaturated
(liquid at room temperature)
Sources: saturated > animal sources,
butter, lard
Unsaturated: plant sources, olive oil,
vegetable…read more

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AS Food technology flashcards
Water soluble
Source: pork, poultry, fish, bread, milk, eggs,
vegetables, fortified breakfast cereals
Vitamin B6 Function: allowing the body to use and store
energy from protein and carbohydrates in
Pyridoxine food, helping to form haemoglobin
Deficiency: oily flaky skin, nausea,
diarrhoea, depression, confusion
Excess: loss of feeling in arms/legs,
Water soluble
Source: meat, salmon, cod, milk, eggs,
cheese, fortified breakfast cereals
Function: making red blood cells, keeping
Vitamin B12 the nervous system healthy, releasing energy
from the food we eat, processing…read more

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AS Food technology flashcards
Function: works together with vitamin B12 to
form healthy red blood cells, helps to reduce
the risk of central nervous system defects
Deficiency: neural tube defect, folate
deficiency anaemia.…read more

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AS Food technology flashcards
Excess: can cause hyperphosphatemia, high
blood phosphate levels
Source: meat, fish, egg yolk, pulses, cereals,
dried fruit, green vegetables
Function: keeps red blood cells healthy
Deficiency: tiredness and irritability, short
Iron attention span, anaemia
Excess: fatigue, weakness, weight loss, joint
pain, abdominal pain
Source: meat, eggs, dairy products, cereals,
pulses, main ingredient in salt which is added
to many foods
Function: regulates fluid balance in body,
helps transmit electrical signals along nerves
Sodium Deficiency: rare except when salt is lost
through…read more

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AS Food technology flashcards
Source: bananas, broccoli, sprouts, fish,
nuts, pulses, beef, chicken, turkey
Function: controlling the balance of fluids in
the body, correct functioning of the heart
Potassium Deficiency: nausea, vomiting, constipation,
abdominal cramping, tiredness
Excess: stomach pain, nausea and
diarrhoea.…read more

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AS Food technology flashcards
Excess: kidneys can't work fast enough >
blood becomes dilute > moves into your
cells/organs > causes brain to swell, death
Daily reference value
Series of estimates of the amount of energy
DRVs and nutrients needed by healthy population
groups not individuals
Developed by SCAN
Reference nutrient intake
Amount of nutrient that is enough to ensure
RNIs that the needs of nearly all the population are
met, 97.…read more

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AS Food technology flashcards
Basel metabolism rate
Amount of energy required by an individual to
maintain the heart, lungs, muscles, chemical
reactions and body temperature
BMR Rate of which energy is used at complete rest
Factors affecting BMR: metabolism, body
size, age, gender, health, activity of thyroid
glands, growth, pregnancy, lactation, physical
Body mass index
Weight to height calculation
Used to classify underweight, overweight and
BMI Weight/kg divided by the square of their
Used for adults and children over 5
Factors affecting…read more

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AS Food technology flashcards
Used to make food look attractive
Sometimes added to replace lost
characteristics during processing
Natural sources ­ seeds, roots, grasses
Synthetic ­ E102 tartrazine, E110 sunset
Helps keep food for longer by slowing
down/preventing decay
Attack enzymes in bacteria/microorganisms
and stop them from functioning
Preservatives Minimise food waste and make food safer
Naturally occur in small amounts, to obtain
commercially have to be synthetically made
e.g.…read more

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AS Food technology flashcards
e.g. monosodium glutamate (MSG)
used to bring out the flavour of an ingredient
used a lot in processed foods such as ready
meals, soups, sauces > sweet and sour from
a Chinese takeaway
Keeps food for longer by stopping chemical
reactions which make foods go off/become
Used to prevent rancidity in many products
Antioxidants which contain a small amount of fat
Prevent oxidation in fruit/veg
e.g.…read more



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