Home > GCSE > Home Economics - Health and Food Technology > The relationship between diet and health - fruit and vegetables
The relationship between diet and health - fruit and vegetables
0.0 / 5
- Created by: izzyc_
- Created on: 27-09-22 13:57
A balanced diet
The correct combination of food and nutrients for growth and maintaining good health.
1 of 27
What are the five food groups in the eat well guide
1- fruit and vegetables
2- potatoes, bread, rice, pasta or other starchy foods
3- dairy and dairy alternatives
4- beans, pulses, fish, eggs, meats and other protiens
5- oils a
2- potatoes, bread, rice, pasta or other starchy foods
3- dairy and dairy alternatives
4- beans, pulses, fish, eggs, meats and other protiens
5- oils a
2 of 27
Why do we need food in the correct balance
• providing the energy we need in order to survive, to keep us healthy and to fight disease
• growth and repair of all body tissue
• all bodily functions, which depend on energy and trace elements found in the food we eat
•stopping us feeling hungry
• hea
• growth and repair of all body tissue
• all bodily functions, which depend on energy and trace elements found in the food we eat
•stopping us feeling hungry
• hea
3 of 27
How much fruit and veg should you eat
• fruit and vegetables should make up 1/3 of the food we eat each day
• we should eat 5 portions (5 aday)
• we should eat 5 portions (5 aday)
4 of 27
Benefits of fruit and vegetables in the diet
• green vegetables contain Iron
• adds colour to your diet
• low in fat
• low in sugar
• high in fibre
• low in salt
• high in vitimans A & C
• adds colour to your diet
• low in fat
• low in sugar
• high in fibre
• low in salt
• high in vitimans A & C
5 of 27
Fruits are made up of cells, which in turn are made up of
• cell wall - mainly cellulose
• cytoplasm - jelly like substance that contains colour like pigments
• vacuole - the largest part of the cell, which contains sugar, pigments and salts
• cytoplasm - jelly like substance that contains colour like pigments
• vacuole - the largest part of the cell, which contains sugar, pigments and salts
6 of 27
Fruits are classified into categories, which are
• citrus - lemons, limes, oranges, grapefruit, tangerines
• soft or berry - raspberry, strawberry, blueberry, blackcurrants, blackberry
• hard fruit - apples, pears
• uncategorized - banana, pomegranates,
• soft or berry - raspberry, strawberry, blueberry, blackcurrants, blackberry
• hard fruit - apples, pears
• uncategorized - banana, pomegranates,
7 of 27
vegetables come in a variety of colours, the colour depends on
• chlorophyll - provides the green colour e.g. cabbage, sprouts, lettuce
• carotenoids - yellow and orange e.g. carrots
• anthocynins
• carotenoids - yellow and orange e.g. carrots
• anthocynins
8 of 27
What are the different parts of the veg we eat
•leaves e.g. cabbage, Brussels spouts, lettuce
•fruit e.g. Cucumber, aubergine, peppers, squash
•roots e.g. carrots, beetroot, turnip, radishes
•flowers e.g. cauliflower, broccoli, artichoke
•bulbs e.g. onions, leeks, shallo
•fruit e.g. Cucumber, aubergine, peppers, squash
•roots e.g. carrots, beetroot, turnip, radishes
•flowers e.g. cauliflower, broccoli, artichoke
•bulbs e.g. onions, leeks, shallo
9 of 27
When preparing fruit and veg remember to:
•wash hands
•remove any blemishes or outer leaves
•peel if necessary- although some nutritional value may be lost
•prepare veg just before cooking
•don't soak them in water
•handle fruit and veg carefully
• some fruit and veg go brown once pealed and cut
•remove any blemishes or outer leaves
•peel if necessary- although some nutritional value may be lost
•prepare veg just before cooking
•don't soak them in water
•handle fruit and veg carefully
• some fruit and veg go brown once pealed and cut
10 of 27
Why do you wash your hands before cooking
To remove dirt
11 of 27
Why do you prep veg just before cooking
To prevent loss of vitamins the actions of enzymes and oxidation
12 of 27
Why don't you soak fruit and veg in water
To prevent loss if water soluable vitimans (B&C)
13 of 27
Why do you handle fruit and vegetables carefully
So they don't bruise
14 of 27
Define enzymic browning
Enzymic browning is a reaction between a food product and oxygen resulting in a brown colour (e.g. potatoes or apples)
15 of 27
Define oxidation
oxidisation
occurs when fruit and vegetables are cut and the cells are exposed to air
occurs when fruit and vegetables are cut and the cells are exposed to air
16 of 27
How can they be reduced
•Blanching veg in boiling water
•dipping fruit in lemon juice
• cooking food as soon as they have been prepared
•handle carefully
•dipping fruit in lemon juice
• cooking food as soon as they have been prepared
•handle carefully
17 of 27
A variety of equipment is used to prepare fruit and vegetables. examples include:
•Mashing •Scissor snipping •Shaping • Juicing
•De-skinning •De-seeding • Crushing •Grating
•Segmenting •Shredding •scooping •Piping •Peeling •Blanching •blending
•De-skinning •De-seeding • Crushing •Grating
•Segmenting •Shredding •scooping •Piping •Peeling •Blanching •blending
18 of 27
What is an electric hand blender used for
Blending - e.g. tomatoes or making smothines
19 of 27
What is a garlic crusher used for
Crushing garlic
20 of 27
What is a box/mouli grater used for
Grating carrots, citrus fruits
21 of 27
Lemon squeezer
Juicing lemons and oranges
22 of 27
What is a potato masher used for
Mashing potatoes
23 of 27
What is a vegetable peeler used for
Peeling vegetables e.g. carrots, potatos
24 of 27
What is a piping bag and nozzle used for
Piping a fruit puree (soft berries)
25 of 27
What are scissors used for
Snipping Herbs
26 of 27
What can an ice cream scoop be used for
Scooping mashed potatoes
27 of 27
Other cards in this set
Card 2
Front
1- fruit and vegetables
2- potatoes, bread, rice, pasta or other starchy foods
3- dairy and dairy alternatives
4- beans, pulses, fish, eggs, meats and other protiens
5- oils a
2- potatoes, bread, rice, pasta or other starchy foods
3- dairy and dairy alternatives
4- beans, pulses, fish, eggs, meats and other protiens
5- oils a
Back
What are the five food groups in the eat well guide
Card 3
Front
• providing the energy we need in order to survive, to keep us healthy and to fight disease
• growth and repair of all body tissue
• all bodily functions, which depend on energy and trace elements found in the food we eat
•stopping us feeling hungry
• hea
• growth and repair of all body tissue
• all bodily functions, which depend on energy and trace elements found in the food we eat
•stopping us feeling hungry
• hea
Back
Card 4
Front
• fruit and vegetables should make up 1/3 of the food we eat each day
• we should eat 5 portions (5 aday)
• we should eat 5 portions (5 aday)
Back
Card 5
Front
• green vegetables contain Iron
• adds colour to your diet
• low in fat
• low in sugar
• high in fibre
• low in salt
• high in vitimans A & C
• adds colour to your diet
• low in fat
• low in sugar
• high in fibre
• low in salt
• high in vitimans A & C
Back
Related discussions on The Student Room
- Irregular bowel movements »
- How to introduce new foods to diet? »
- Human foods for dogs »
- should i cut fruits to lose weight »
- Healthy nutrition »
- how to lose weight healthily??? »
- Do you eat 5 portions of fruit and veg a day? »
- Kallisto's Saturday Question: Fruits »
- How to lose weight? »
- How do people eat 2000 calories a day? »
Similar Home Economics - Health and Food Technology resources:
4.5 / 5 based on 2 ratings
5.0 / 5 based on 1 rating
5.0 / 5 based on 1 rating
0.0 / 5
5.0 / 5 based on 2 ratings
0.0 / 5
0.0 / 5
Comments
No comments have yet been made