2654735
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Karteikarten von Fern Chipperfield, aktualisiert more than 1 year ago
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Erstellt von Fern Chipperfield
vor mehr als 9 Jahre
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| Frage | Antworten |
| What are the 3 types of food fortification? | Restoration Eqvuivalence Enrichment |
| How can nutrients be lost in food? | Exposure to heat Air ( oxidation) Extreme pH |
| Name the 6 Types of food Addivites. | Antioxidants Preservatives Sweetners Colourings Emulsifiers Other |
| Who needs to approve Food addivites in the UK? | European Union (EU) |
| Who Regulates food additives in the UK? | |
| Give 2 examples of 'Equivalence' fortification of foods? | Adding calcium to soya milk so it's the same as Cows Milk Adding Vitamin A & Vitamin D to margarine as it is lost from butter |
| Define 'Equivalence' Fortication of foods. | Adding Nutrients to food being used as an alternative e.g margarine for butter. |
| Define 'Restoration' fortification of foods. Give an example. | Replaces naturally occuring nutrients lost during food production/processing or distribution e.g adding Vitamin A to skimmed milk. Vitamin A is in the creamy part of milk. |
| Define 'Enrichment' fortification of foods. Give an example. | Adds nutrients to higher level than usaully found in that food--> may lead to addition of nutrients not normally found in that food e.g iodine is added to salt. |
| Give examples of mandatory fortification in the uk. | Margarine ( Equivalence)-Vitamin A and vitamin D. White and brown flour (restoration)- Thiamine and iron |
| Give an example of voluntary fortification in the UK. | Cereals- Iron, vitamin D, Vitamin B |
| Name some practical issues of food fortification. | .Food must be processed-it can't be fresh .Dont want to change the taste .If it costs more people wont buy it |
| What are the advantages of Food fortification? | Prevents certain people from being deficient in a vitamin e.g cereal contains iron, B vitamins and vitamin D for kids. |
| What are the disadvantages for fortification of food? | People with a narrow range of food- inadequate or exessive amount of a nutrient e.g too much tomato soup turning orange. |
| Define 'Food Additive'. | Food additives are substances added intentionally to food to perform certain technological functions, for example to colour to sweeten or to preserve. |
| What are E numbers? | E Numbers are food additives that have been approved by the EU. |
| What 3 types of additives are there? | Natural- Substances found naturally in food. Nature identical-man made substances of substances that occur naturally. Artifical- Synthic compounds, not found naturally. |
| For what reasons are food additives authorised? | .There is a technological need for thier use .They do not mislead the consumer .They present no hazard to the health of the consumer |
| Why are Colorings used in food? | To replace colours lost during preparation, or to make food look more attractive. |
| Why are preservatives used in food? | Used to keep food safer for longer, prevent or inhibit spoilage of food due to fungi, bacteria or microorganisms. |
| Why are antioxidants used in food? | Act as preservatives by inhibiting the effects of oxygen on food, stop food becoming rancid or changing colour. |
| Why are sweetners used in food? | Intense sweetners are needed in less quantity than sugar and so keep the energy content of food low. |
| Why are emulsifers used in Food? | To allow water and oils to remain mixed together,to help to mix or thicken ingredients. |
| Give an example of OTHER food additives? | Flavour enhancers Glazing agents |
| What does acceptability mean? | Taste/colour/Texture |
| Give an example of an artifical food colouring. | Sunset Yellow=E110 Has been banned due to links with hyperactivity in some children however there are other factor aswell e.g upbringing, Genetics, premature birth. |
| Give an example of an E number used as a preservative. | E220- Sulphur Dioxide Used to stop mould growth on dried fruits. |
| Give an example of an E number used as an antioxidant. | E300- Asorbic Acid |
| Give an example of a sweetner. | E420-Sorbitol- Bulk Laxitive effect |
| Name the 2 types of sweetners. | BULK-use same amount as sugar INTENSE-use less than sugar |
| When can sweetners not be used in food? | If the food is for young children or infants If the food does not declare that it contains sweetners or sweetners and sugar. |
| Give an example of an intense sweetner. | E951- Aspartame intense sweetner 200x labelling has to state it contains phenylalanine. |
| Give an example of a gelling agent. | E440- Pectin Used as a gelling agent in jam and jelly. |
| Give an example of an additive in the OTHERS catagory. | E170- Calcium Carbonate white colour for surface coating,anticaking agent,filling agent,stabilliser in canned fruit. |
| Give an example to a Metabolic disorder linking with food additives. | PKU (Phenylketonuria)- missing enzyme to break down phenlyalanine-Aspartame breaks down to Phenylalanine. food containing Aspartame must be stated 'source of phenlyalanine'. |
| What are the benefits of artifical sweetners? | .Help lower energy intake .People with diabetes-wider range of foods, improved palatability .Reduce risk dental caries |
| Give an example of an additive implicated in hypersensitivity. | AZO DYES- Sunset Yellow E110 |
| Explain some health implications of food additives. | .Preservatives in processed meats linked with cororectal cancer .4,000 less cases of bowel cancer in the UK if some consumed less than 70g of processed meat a week. High salt intake from salt-preserved food=high blood pressure and cardiocascular diease |
| What are the 2 types of Menu? | Cyclic Menu's- changes every week-can be seasonal-more choice over meal-cost effective e.g schools Fixed Menus-over the same foods everyday -batch cook food intime for service e.g restaurant. |
| Why are menus needed? | . Give choice .Structure-can cost and get ingrediants in . creates an appetite |
| Who should be involved in menu planning? | .Dietitians . Catering Staff .Finance .Patients- feedback .People serving the food .Other health proffessionals e.g speech and langauge-swallowing |
| What factors need to be considered in menu planning? | .Nutrition content .Choice .variety-Flavour,texture,appearence .Season .Availability .Equipment&food production & service methods .Cost |
| Name different types of vegatarian | Vegatarian-no meat but does eat eggs etc Pescatarian-no meat execpt fish Vegan- no meat or animal products Raw vegan- no food cooked above 46 degrees- no meat or animal products. |
| Explain the religious beliefs of one main religion. | Islam-don't eat pork- meat must be halal Hindu-beef must not be eaten Judaism- Meat and dairy products cant be cooked together, no shellfish |
| Why is fluid is so important? What are the risks of being dehydrated? | .Dehydration can stop the kidneys from working. .Constipation .Increased risk of urinary tract infections. .Dizziness and confusion .Cognitive impairment |
| How much of the NHS budget is used on food? | 0.5%- over £500 million |
| What are the different types of food production? | Conventional/Fresh cook Cook chill Cook Freeze 'Steamplicity' on site/off site |
| What is the main issue with wasted food in the NHS? | Patients arn't getting the energy or protien requirements. |
| What are the Advantages and Disadvantages of Cook chill/cook freeze? | Advantages: Theres more choice of food on the day.Can choice on the day. Disadvantages: High initial cost for specialised equipment. |
| What are the Advantages of Conventional cooking? | Flexibilty in variety |
| What are the Advantages and Disadvantages of 'Steamplicty'? | Advantages: More choice of food,less wastage Disadvantages: Lower energy intake however the protien intake is the same. |
| What are the Advantages and Disadvantages of Bulk cooking? | Advantages: Allow for changes,varying portion size Disadvantages: Food wastage |
| What are the Advantages and Disadvantages of Plated service? | Advantages: Reduced food wastage- saving in overheads,maintance and cleaning. Disadvantages: More pressure on staff at service, Wards are far awayfrom kitchen. |
| 10 key characteristics of good nutritional care in hospitals. | .screened on admission to see if malnourised .All patients have a care plan .Patients are involved in plan of food provisions .Protected meal times are implemented .Staff have skills needed to ensure patients nutrional needs are met. . |
| What temperature must food be reheated at? | 70-75 degrees |
| Which cooking method keeps the most nutrients? | steamplicity |
| What is decentralized serive? | Food travelling in bulk |
| What is centralized service? | Food that travels plated. |
| What is food wastage? | "food waste is defined as food purchased,prepared,delivered and intended to be eaten by patients but that remains unserved or uneaten" |
| How can food waste be minimised? | .Establising patient prefernces, predicting demand .Measuring/monitoring weekly waste good processes can half weekly meal waste |
| What type of menus are there in the NHS? | .Preordered menus .Choice at meal time . No choice .Coded menus |
| What does CIEH stand for? | Enforced food hygiene- regular inspections-can close down a kitchen |
| What does the food standards agency do? | works with local authorities |
| What is HACCP? | Hazard Analysis Critical Control Point- identifies& prioritises controls to eliminate potential food safety risks |
| Define 'Food proccesing'. | The conversion of raw animal and plant tissue into forms that are convient and practical to consume.E.g. wheat flour. |
| Advantages and Disadvantages of food processing | Disadvantages: proccessing raw food can remove substances such as phytate and polyphenols. Advantages: can increase bioavailability of some nutrients e.g phytate inhibits iron,zinc and calcium absorption so by removing phytate is good. |
| Define 'food preservation'. | Food preservation prevents food from being spoiled byt the action of enzymes and microorganisms. -Food enzymes alter texture,taste and colour. |
| What methods of food preservation are there? | .Heating .Cooling .Reducing water content .Irradiation .Chemical preservatives .Novel techniques |
| Name the types of heating preservation techneques. | Pasteurisation Heat sterilisation Ultra heat treated Evaporated and condensed milk Blanching Canning |
| Name the types of cooling preservation techneques. | Freezing Refrigeration |
| Name the 5 ways of reducing water content to preserve food. | Sugaring Salting Pickling Drying Smoking |
| What is irradiation? | Application of radiation to foods Kills microbes by producing free radicals used to delay food ripening,vegtables from sprouting |
| Name a chemical preservative and how it works. | E220- Sulphur dioxide Dried fruit e.g sultanas |
| What are 'Minimally processed foods'? | Inedible parts removed,cleaned,portioned,re-fridgerated,frozen,bottled,packaged |
| What are 'Substances extracted from foods'? | Traditionally not eaten byt hemselves but used as ingredients e.g oil,flour,sugar. |
| what are 'Ultra processed foods'? | Made from ingredients from group 2 plus additives,usually ready to eat e.g biscuits. |
| What are the advantages of Food preservation? | .Prevents food being spoiled by microbes and enzymes .Increases shelf live .Allows people to eat food that is out of season .Less food shortages-more food available and easier to transport. |
| What is Pasteurisation? | Mild heat treatment Minimizes pathogenic microorganisms unpasteurised milk is banned in scotland-associated with food bourne diseases |
| What is heat sterilisation? Give 2 Disadvantages | .Completley destoys microbs .Increases shelf life by 6 months Disadvantage: kills good bacteria, changes flavour |
| What is UHT ( Ultra heat treated)? | .Destroys all bacteria including good bacteria .6 months without being in the fridge .Tastes nicer than Sterilised .e.g Milk, juices,cream,yogurt,wine,salad dressing |
| What is 'Evaporated' milk? | .Concentration is twice that of standard milk. .Lasts for a year Heat treated Evaporated under reduced pressure Homogenised to prevent it from seperating Then cooled, canned and sealed |
| What is 'Condensed' milk? | .Heated and Evaportated and homogenised with addition of sugar .Cooled rapidly and packaged .Sugar heps preserve the milk .3 times more concentrated than standards milk |
| What is Blanching? | .Rapidly heated and then rapidly cooled .Its a pretreatment before canning or freezing |
| What is 'Canning'? | .Food is heated and then sealed in a can .Heat destoys microbes .vacum sealed prevents microbes getting to the food .Preservatives are added e.g salt,suagar or acid |
| What are the advantages and disadvantages to canning? | Advantages: Nutritional gains-lycopene-in tomatoes-Baked beans,dietary fibre,easto transport Disadvantages: Nutritional losses-vitamin C |
| What is Freezing? | .Slows microbial growth and enzyme activity .can store for months/years .Minimal changes to flavour and nutrional value .Damage caused to cells by ice crystal growth .-6 to -12 degrees |
| What is refrigeration? | .Reduces rate of biochemical and microbiological changes .Biochemical changes lead to loss of quality and limit shelf life of refrigarated foods. .Opening door and temperature of food entering the fridge affects the temperature of the fridge. .2-8 degrees |
| How does reducing water content preserve food? | Microorganisims need moisture to grow Removal of water prevents food going off |
| How does sugaring work? | Creates a hostile environment to microbial life and prevent food spoilage. However it also increases energy content of food. .Sugars can be fermented (produce CO2 and alcohol) by native yeast if sufficent moisture. |
| How does salting work? | Most bacteria and fungi cant live in a high salt environment, due to hypertonic environment. |
| Give examples of food that can be pickled. | Eggs Onions Cucumbers Mairnating and storing food in acid solution-e.g vinagar or Bine (solutuion of salt water) |
| What happens to food that has been dried? | .Moisture is removed by heat .Microbes need higher moisture levels to live Flavour is concentrated Texture changes Vitamins are lost Food lasts a long time if stored correctly |
| What are the different types of drying milk? | Spray drying-concentrated in an evaporator Drum dryinghas a cooked flavour due to carimilisation Freeze drying-preserves many nutrients except vitamin C,Vitamin B12 and thiamin |
| What are the effects of smoking food as a way of preserving? | .Food is exposed to smoke .Can be combined with salting .Addition of flavour .Vitamin loss |
| What is a public health issue linked to salting foods? | .High sodium intake can lead to high blood pressure and cardiovascular disease .Intake should be less than 6g of salt per day .Linked to increased cancer mortality due to carcinogenic substances. |
| What is vacum packaging? | .Removing air from packaging and sealing it as microorganisms cant survive without air. E.g biscuits,peanuts and fruit |
| How is protien effected by cooking? | Denatured by cooking .heat .pH-milk curdles with lemon luice |
| How is vitamin A effected? | Stable except at very high temperatures -frying vegtables -canned vegtables loss during storage if light and air present |
| How is thiamine effected? | very soluble ( dissolves out of food easily) -boiling vegatbles Influenced by pH -stable at lower pH -increased losses if alkaline Destroyed by heat |
| what effects riboflavin? | -very souble( dissolves out of food easily) -Influenced by pH-increased losses if alkaline -Destroyed by heat -Sensitive to light |
| what effects Folate? | -soluble -sensitive to heat- all forms of cooking and canning |
| What effects Vitamin C? | -soluble -sensitive to heat -Destroyed by exposure to air -Breaks down at alkaline pH However its protected by SO2 |
| What effects Vitamin D? | Stable in normal cooking processes |
| What effects Vitamin E? | Stable in normal cooking processes . Not water soluble .Oxidised by air |
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