Fats, Sugar and Oils 0.0 / 5 ? Design & Technology: Food TechnologyNutritionGCSEOther Created by: hattieGCSECreated on: 06-06-18 17:15 How to reduce fat in a diet ? Dry-fry, use lean meat, cut any excess fat off of meats. 1 of 20 Functions of fat ? warmth, protect organs, absorbs fat soluble its (e.g. A, D, E and K). 2 of 20 Health risks (to do with fats) : High blood pressure, obese, diabetes. 3 of 20 Saturated fats come from . . . (+ examples) Animals (they are solids) e.g. lard, butter, ghee, suet. 4 of 20 Unsaturated fats come from . . . (+ examples) Plants (they are liquids) e.g. olive oil, coconut oil, chilli oil, walnut oil etc. 5 of 20 Hydrogenated fats are . . . (+ example) Oils with hydrogen e.g. margarine. 6 of 20 PLACTICITY The ability for fat to hold its shape. 7 of 20 Mediterranean food is normally lower in fat because . . . Lots of salads, little meat, healthier cooking methods e.g. grilling, oil is only used for seasoning, drain any excess fat etc. 8 of 20 What is sugar ? A carb. (short quick release of energy). 9 of 20 Where does sugar cane come from ? HOT HOT HOT countries, below the equator, tropical. 10 of 20 Where does sugar beet come from ? Temperature countries like the UK. 11 of 20 Why do we add sugar (as a consumer) ? For flavour (e.g. cake). 12 of 20 Why do we add sugar (as a manufacturer) ? To preserve a product. 13 of 20 Sugar nutrients: Fat, empty calories - energy (+ no nutrients), carbs - energy. 14 of 20 Dietary needs of sugar : Diabetes (1 - born with it - need to keep high, 2 - can not have it, lose weight). 15 of 20 Glycemic Index (GI) : Low GI can reduce the risk of health issues like type 2 diabetes. 16 of 20 Max amount of sugar per day . . . 30g approx. 17 of 20 Sugar free ? Natural sugars have been replaced with sweeteners. 18 of 20 No added sugar ? Only natural sugars. 19 of 20 Reduced sugar ? Must contain less than 25% of sugar per serving. 20 of 20
Section 2: Food Science - Chapter 4: Functional and chemical properties of food - 3: Fats and oils 0.0 / 5
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