Food year 11 mock revision

What is the eat well guide?

Name the five sections of the eat well guide?

What two things can reducing the amount of saturated fat we eat do?

How much saturated fat should men/women/children have each day?

What two things can reducing sugar intake do?

How much sugar should we eat depending on our age?

What are free/not free sugars?

What three things does reducing the amount of salt in a diet do?

How much salt should an adult/child have per day?

How much percent of the energy we get should be from fat, saturates, carbohydrates and free sugars?

What is the government's five-a-day campaign?

What is obesity?

What problems can being overweight cause?

What are the four main ways of loosing weight?

What is coronary heart disease (CHD)?

What are the five causes of CHD?

How do you reduce high blood pressure (and heart disease)?

What is diabetes?

What is osteoporosis?

What things affect osteoporosis?

What is anaemia?

What are the nutritional needs of toddlers/pre-school children?

What are the nutritional needs of school children?

What are the nutritional needs of adolescents?

What are the nutritional needs of adults?

What are the nutritional needs of older people?

What are the nutritional needs of pregnant women?

What is an anaphylactic reaction?

What is a food intolerance?

What is a food allergy?

What is coeliac disease?

What does coeliac disease cause?

What are the symptoms of a food intolerance?

What is lactose intolerance?

What are dietary reference values (DVR)?

What are macro/micronutrients?

What is classed as low fat?

What is classed as low salt?

What is classed as low sugar?

Name three ways to lower the fat in a diet?

Name three ways to lower the sugar in a diet?

Name three ways to lower the salt in a diet?

Name three ways to increase fibre in a diet?

Name three ways to lower fat when cooking food?

What are essential amino acids?

What are complimentary proteins?

What are high biological value (HBV) proteins?

What are low biological value (LBV) proteins?

Name three functions of protein?

What three things can a protein deficiency cause?

Name two animal and plant sources of protein?

What are the two key facts about milk?

What is connective tissue?

What is elastin and collagen?

What is myoglobin?

What are the three key facts about meat?

What are the three key facts about fish?

What is lecithin?

What are eggs a good source of?

What are the two key facts about alternative sources of protein?

What are fat soluble vitamins?

What are water soluble vitamins?

What is vitamin A?

What is vitamin D?

What is vitamin E?

What is vitamin K?

What is vitamin B1?

What is vitamin B2?

What is vitamin B3?

What is vitamin B9 (folate/folic acid)?

What is vitamin B12?

What is vitamin C?

What is fortification?

What cooking methods should be used to retain vitamin C in a dish?

What is iron?

What is calcium?

What is phosphorous?

What is sodium?

What is fluoride?

What is iodine?

What is primary processing?

What is secondary processing?

What are the four types of flour?

What is homogenisation?

What is pasteurisation?

What is the sterilisation of milk?

Explain the pasteurisation of milk?

Explain the sterilisation of milk?

Explain the ultra-heat-treatment of milk?

What are the five types of butter?

What are seven types of cream?

What are the six types of cheese?

Give two advantages and disadvantages of preserving food?

What does carbon footprint mean?

What is intensive farming?

What is organic?

What does sustainable mean?

What are the four types of egg proaction?

Give two advantages/disadvantages of fish farming?

What does traceability mean?

What is food security?

What is fair-trade?

What does genetically modified mean?

Give two advantages/disadvantages of GM foods?

What is carbon offsetting?

What are food miles?

What is gelatinisation?

What is dextrinisation?

What is a caramelisation?

What is shortening?

What is aeration?

What is plasticity?

What is emulsification?

What is coagulation?

What is foaming?

What is gluten formation?

What is acid denature?

What is enzymic browning?

What is oxidisation?

What is yeast?

What are chemical raising agents?

How is air a raising agent?

How does steam affect baking?

What are high-risk foods?

What is the danger zone?

What are low-risk foods?

What temperature should a fridge or freezer be at?