Food and nutrition key terms
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- Created by: Joel Chadwick
- Created on: 06-10-17 09:00
Amino acids
The building blocks that join together to make proteins molecules
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essential amino acids
amino acids that the body cannot make make by itself and must get ready made from food.
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Biological value
the number of essential amino acids that a protein food contains.
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Protein complimenatation
eating different LBV protein foods together in order to get all the essential amino acids that the body needs.
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Fat
macro-nutrient that supplies the body with energy.
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oils
Fats that are liquid at room temperature
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Fatty acids
parts of a fat molecule
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Triglyceride
Fat molecule
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Monounsaturated fatty acid
Fatty acid found in solid fats and liquid oils.
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Saturated fatty acid
Fatty acids found mainly in solid fats
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Unsaturated fatty acids
Fatty acids found mainly in liquid forms
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visible foods
Fats in a food that you can see
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invisible fats
Fats in a food that you cannot see
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monosaccharides
Group of sugars that are made of one sugar molecule
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Disaccharides
Group of sugars that are made of two different sugars.
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Polysaccharides
Group of carbohydrates that are made from many sugar molecules joined together , but do not taste sweet.
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Antioxidant
Vitamins that help protect the body from developing heart diseases and some types of cancer
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Hydrated
the body has enough water
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Dehydrated
the body does not have enough water.
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Diet
the food that you eat every day. There are also special diets
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Lacto-vegetarian
Someone who does not eat meat or fish but will eat milk and milk products.
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Life stages
Phrases of development that people go through during their llife
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Energy dense
A food that contains a lot of fat and/or carbohydrate and has a high energy value
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Malnutrition
Having a diet that is not balanced
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Heat transfer
The way in which heat energy is passed into food
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Conduction
Transferring heat through a solid object into food
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Convection
Transferring heat through a liquid or air into food.
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Radiation
Transferring heat by infra red waves that heat up what they come into contact.
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High risk food
Foods that are more likely to cause food poisoning than others
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chemical bonds
bonds that hold a large protein molecules together in compact, folded bundles.
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Denaturation
the chemical bonds have been broken and the proteins have unraveled and changed shape.
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coagulation
the joining together of lots of denature protein molecules, which changes the appearance and texture of the food.
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plasticity
the ability of a fat to soften over a range of temperatures and be shaped and spread with light preasure
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Shortening
the ability of fats to shorten the length of gluten molecule in pastry
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Aeration
the ability of some fats to trap lots of air bubbles when beaten together with sugar
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Raising agents
an ingredient or process that introduces a gas into a mixture so that it rises when cooked
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micro organisms
tiny forms of life, both plants and animals, only visible under a microscope
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food spoilage
making a food unfit and unsafe to eat
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contaminated
making a food unsafe to eat by allowing it to come into contact with microorganisms that will grow and multiply
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pathogenic
Something that is capable of causing illness
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Food poisoning
an illness caused by micro organisms contaminating food.
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enzyme
the name given to natural substances in living things that speed up chemical reactions
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catalyst
a substance that speeds up the rate of a chemical reaction
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ripening
the process of a fruit or vegetable maturing
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oxidation
When substances combine with oxygen
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germinate
this is a process when a spore of a mould starts to grow on food
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pathoenic
a micro organism that is harmful to humans and can cause food poisoning
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non pathogenic
a micro organism that is not harmful to humans and does not cause food poisoning
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danger zone
the range of temperatures that are just right for bacteria to multiply
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Spore
a special protective coating that some types of bacteria grow if the conditions are not right for them to multiply
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germinate
when the conditions become right , the protective spore breaks open and the bacteria become active again
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contamination
making a foodb unsafe to eat by allowing it to come into contact with micro organisms that will grow and multiply
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cross- contamination
How bacteria are spread from one source to another
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shelf life
how long product will last before it becomes unsafe /unpalatable.
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ambient
ordinary room temperature, average between 19 degrees and 21 degrees, but variable according to the season
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Tainted
when a food
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core temperature
the temperature in the center of a food
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food intolerance
A food intolerance is difficulty digesting certain foods and having an unpleasant physical reaction to them.
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food allergy
Food allergy is an immune system reaction that occurs soon after eating a certain food.
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target group
a specific group of similar people
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nutritional profile
the types and amounts of different nutrients a food contains
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marketing
advertising and promoting a food product to encourage people to buy it
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Other cards in this set
Card 2
Front
amino acids that the body cannot make make by itself and must get ready made from food.
Back
essential amino acids
Card 3
Front
the number of essential amino acids that a protein food contains.
Back
Card 4
Front
eating different LBV protein foods together in order to get all the essential amino acids that the body needs.
Back
Card 5
Front
macro-nutrient that supplies the body with energy.
Back
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