NUTRITION

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  • Created by: abie2cute
  • Created on: 05-01-16 23:51
Name 3 protein foods that can be eaten by vegans (strict vegetarians)
Nuts, lentils,Pulses
1 of 14
Give two reasons why manufacturers often try to produce vegetarian food products that have similar
Consumers can feel that the product must be good if it is eaten by someone of note and Increase sales.
2 of 14
Which 2 vitamins are killed by heat?
vitamin B and vitamin C
3 of 14
What are the 2 most effective ways to lose weight?
Reduce calorie intake and exercise
4 of 14
how would you adapt milk in a recipe to make it lower in fat.
use semi or skimmed milk
5 of 14
Give the full name and definition of DRV
dietary reference value and it is estimates of the nutritional requirements of different groups of healthy people of different ages.
6 of 14
Give the full name of RDA
Recommended Daily Allowance
7 of 14
Give the full name of RNI
Reference Nutrient Intake
8 of 14
how would you adapt lasagne pasta in a recipe to make it higher in fibre
use wholemeal pasta
9 of 14
how would you adapt cheese in a recipe to make it lower in fat
use low-fat or reduced-fat varieties.
10 of 14
how would you adapt flour in a recipe to make it higher in fibre
use wholemeal flour
11 of 14
how would you adapt margarine in a recipe to make it lower in fat
use reduced-fat or low-fat spread instead
12 of 14
how would you adapt mince beef in a recipe to make it lower in fat
buy 'trimmed' beef or 'lower-fat' beef or use chicken instead
13 of 14
what is balance diet
to eat a variety of food in appriopriate proportion
14 of 14

Other cards in this set

Card 2

Front

Give two reasons why manufacturers often try to produce vegetarian food products that have similar

Back

Consumers can feel that the product must be good if it is eaten by someone of note and Increase sales.

Card 3

Front

Which 2 vitamins are killed by heat?

Back

Preview of the front of card 3

Card 4

Front

What are the 2 most effective ways to lose weight?

Back

Preview of the front of card 4

Card 5

Front

how would you adapt milk in a recipe to make it lower in fat.

Back

Preview of the front of card 5
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