Free QCE Year 11 Food and Nutrition Flashcard Review
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Name the five sectors of the food system.
Production, processing, distribution, consumption, and research and development.
What does the research and development sector do?
Innovation, new product development and applied scientific or technological research that makes future food products possible.
Which three principles apply across every sector?
Sustainability, waste management and protection.
Define protection in the food system.
Keeping the food supply free of food-borne illness contamination and foreign materials or chemicals during production, processing, distribution and storage.
Give a waste management example in the processing sector.
Turning fruit peel and pulp from juicing into compost, animal feed or a by-product ingredient instead of sending it to landfill.
What does it mean that food is a chemically complex mixture?
Each food contains many substances, including nutrients and non-nutrient compounds such as pigments, acids and aroma compounds.
List the five macronutrients in this course.
Protein, carbohydrate, fat, water and fibre.
Which vitamins are fat-soluble?
Vitamins A, D, E and K.
Which water-soluble vitamins are named in Unit 1?
B1 (thiamine), B2 (riboflavin), B3 (niacin) and vitamin C.
Which three minerals are named in Unit 1?
Calcium, sodium and iron.
Why are water-soluble vitamins lost when vegetables are boiled?
They dissolve into the cooking water, and some (vitamin C, thiamine) are also broken down by heat.
What is the difference between a vitamin and a mineral?
A vitamin is an organic compound; a mineral is an inorganic element present in soil and water, taken up by plants or eaten by animals.
What are two functions of vitamin C?
Collagen formation for wound healing and improving absorption of non-haem iron; it is also an antioxidant.
What deficiency disease results from too little vitamin D in children?
Rickets, in which bones are soft and may bend, because calcium is poorly absorbed.
Name a health impact of over-consuming sodium.
Raised blood pressure, increasing the risk of heart disease and stroke.
What are NRVs?
Nutrient reference values: reference amounts of nutrients for healthy groups in Australia and New Zealand, varying by age, sex and life stage.
What is the purpose of the Smart Choices traffic light system?
To guide food and drinks supplied in Queensland schools: green have plenty, amber select carefully, red occasional (no more than two occasions per term).
Why are fresh vegetables semi-perishable?
They are high in water and keep respiring after harvest, so they spoil relatively quickly without good storage.
Why does blanching come before freezing?
It inactivates enzymes that would otherwise cause colour, flavour, texture and vitamin losses during frozen storage.
How does pickling preserve vegetables?
Added acid lowers pH below the range most spoilage organisms and pathogens can tolerate.