The relationship between diet and health - fruit and vegetables

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  • 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.
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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
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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
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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)
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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
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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
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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,
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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
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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
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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
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Why do you wash your hands before cooking
To remove dirt
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Why do you prep veg just before cooking
To prevent loss of vitamins the actions of enzymes and oxidation
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Why don't you soak fruit and veg in water
To prevent loss if water soluable vitimans (B&C)
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Why do you handle fruit and vegetables carefully
So they don't bruise
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Define enzymic browning
Enzymic browning is a reaction between a food product and oxygen resulting in a brown colour (e.g. potatoes or apples)
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Define oxidation
oxidisation

occurs when fruit and vegetables are cut and the cells are exposed to air
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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
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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
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What is an electric hand blender used for
Blending - e.g. tomatoes or making smothines
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What is a garlic crusher used for
Crushing garlic
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What is a box/mouli grater used for
Grating carrots, citrus fruits
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Lemon squeezer
Juicing lemons and oranges
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What is a potato masher used for
Mashing potatoes
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What is a vegetable peeler used for
Peeling vegetables e.g. carrots, potatos
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What is a piping bag and nozzle used for
Piping a fruit puree (soft berries)
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What are scissors used for
Snipping Herbs
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What can an ice cream scoop be used for
Scooping mashed potatoes
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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

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

Back

Preview of the back of card 3

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)

Back

Preview of the back of card 4

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

Back

Preview of the back of card 5
View more cards

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