Free VCE Food Studies Flashcard Review

Nutrients required in large quantities (carbohydrates, proteins, lipids) that provide energy and building blocks for body functions. Measured in grams; essential for growth, maintenance and repair of body tissues.

Nutrients required in small quantities (vitamins and minerals) that regulate body processes including growth, immunity, bone health and energy metabolism. Measured in milligrams or micrograms.

Simple sugar with general formula (CH₂O)ₙ; includes glucose, fructose and galactose. Single unit structure; absorbed directly into bloodstream; provides quick energy.

Two monosaccharide units joined by glycosidic bonds; includes sucrose, lactose and maltose. Requires enzymatic breakdown before absorption.

Many monosaccharide units joined by glycosidic bonds; includes starch (plant storage), glycogen (animal storage) and cellulose (plant structure). Complex carbohydrates requiring extensive digestion.

Non-digestible carbohydrate component (soluble and insoluble) that promotes gut health, regulates blood glucose levels, aids satiety and prevents constipation. Found in wholegrain cereals, legumes, vegetables and fruits.

Organic compound containing amino group (NH₂) and carboxyl group (COOH) bonded to central carbon. 20 different amino acids; arranged in various sequences to form different proteins.

Protein containing all nine essential amino acids in adequate proportions for human nutrition. Examples include animal products (meat, fish, eggs, dairy) and some plant combinations (beans and rice).

Protein lacking one or more essential amino acids in adequate quantities. Examples include most plant-based proteins such as legumes, nuts and seeds; can be combined to form complete proteins.

Three fatty acids bonded to one glycerol molecule via ester bonds. Most abundant form of dietary fat; primary storage form of energy in adipose tissue.

Fatty acid with no double bonds between carbon atoms; straight chain structure. Found in animal products and coconut/palm oils; solid at room temperature; higher intake associated with increased blood cholesterol.

Fatty acid containing one or more double bonds between carbon atoms; creates kink in structure. Includes monounsaturated (olive, avocado oils) and polyunsaturated (fish, nuts); liquid at room temperature; associated with cardiovascular health benefits.

Physical process involving chewing in mouth and churning in stomach; increases surface area for enzyme action. Does not chemically alter food molecules.

Enzymatic process breaking chemical bonds in food molecules; begins in mouth with amylase and continues in stomach (pepsin for proteins) and small intestine. Converts macronutrients into smaller molecules for absorption.

Process by which digested nutrients pass through intestinal wall into bloodstream. Occurs mainly in duodenum and jejunum via active transport, passive diffusion and facilitated diffusion. Villi and microvilli increase surface area.

Include sweetness (sugars), thickening (starch gelatinization), browning (caramelization, Maillard reaction) and foam formation (in egg white meringues). Determine texture, flavour and appearance of cooked foods.

Include coagulation (heat-induced protein unfolding and bonding, as in eggs and meat), foam formation (in meringues and mousses), emulsification (stabilising oil-water mixtures in mayonnaise) and gelation.

Include heat transfer (frying and sautéing), emulsification (in dressings and sauces), tenderness (in pastries and baked goods), flavour provision and satiety. Saturated fats remain solid at room temperature; unsaturated fats are liquid.

Solvent for chemical reactions; medium for nutrient and waste transport; temperature regulation via perspiration; lubrication of joints; cushioning of organs. Comprises 50-60% body weight.

Bioactive compounds found in plant-based foods (polyphenols, carotenoids, glucosinolates); not essential nutrients but provide anti-inflammatory and antioxidant benefits. Examples: lycopene in tomatoes, anthocyanins in berries, sulphur compounds in garlic.