1 Define food as the presentation defines it. What must happen to a food in the body, and what does it provide?
A substance of plant, animal, or synthetic origin that can be digested, absorbed, and used by the body to provide nutrients for energy, growth, tissue repair, maintenance, and regulation of physiological functions.
2Name the five functions of food listed in the deck.
Energy provision; body building and tissue repair; protection; regulation; satiety and sensory functions (taste, aroma, texture, appearance).
3What is food according to the presentation?
A substance of plant, animal, or synthetic origin that can be digested, absorbed, and used by the body to provide nutrients.
4What are the main functions of food?
It provides energy, builds and repairs the body, protects against deficiencies and oxidative damage, regulates physiological processes, and provides satiety and sensory experiences.
5Which sensory qualities of food are named?
Taste, aroma, texture, and appearance.
6Which ten constituents of food are listed?
Carbohydrates, proteins, fats and oils, water, minerals, vitamins, pigments, antioxidants, preservatives, and antinutritional factors.
7Which elements make up carbohydrates, and what formula does the presentation show?
Carbon, hydrogen, and oxygen; Cx(H2O)y.
8What are the four carbohydrate classes by size?
Monosaccharides have one sugar unit, disaccharides have two, oligosaccharides have about two to ten, and polysaccharides have ten or more.
9Which three monosaccharides are shown?
Glucose, fructose, and galactose.
10Which sugars form sucrose?
Glucose and fructose.
11Which sugars form lactose?
Galactose and glucose.
12Which sugars form maltose?
Two glucose molecules.
13Which oligosaccharides are shown?
Raffinose and stachyose.
14Which polysaccharides are shown?
Starch, glycogen, and cellulose.
15What is the energy value of carbohydrates?
4 kcal (16.7 kJ).
16What is the main carbohydrate in plant seeds and tubers, and what are its two components?
Starch; amylose and amylopectin.
17What roles of carbohydrates are shown in the presentation?
They fuel the brain and cells, help prevent muscle-protein breakdown, support fat metabolism, can be stored as liver glycogen, support gut motility when indigestible, contribute to DNA structure, and take part in cell signalling.
18What are the listed sources of sucrose, lactose, and maltose?
Sucrose comes from cane sugar and sugar beet; lactose is found in milk; maltose is associated with malting grains such as barley.
19What roles does water play in food and food processing?
It acts as a solvent and reaction medium, supports transport, affects texture and consistency, helps control microbial growth, distributes heat, and is used in soaking, cooking, blanching, and reconstitution.
20What are six roles of water in the body?
It maintains hydration and fluid balance, regulates temperature, removes waste, maintains blood volume and circulation, aids digestion and nutrient absorption, and balances electrolytes and acids and bases.
21What is an example of a hormonal protein?
Insulin.
22What is an example of an enzyme protein?
A digestive enzyme.
23Which proteins provide structural support?
Collagen and elastin.
24Which proteins are found in muscle tissue?
Actin and myosin.
25Which proteins help defend the body?
Antibodies.
26What is an example of a storage protein?
Seed proteins.
27Which protein transports substances in the body?
Haemoglobin.
28What energy value does the presentation give for protein?
4 kcal.
29How does the presentation distinguish fats from oils?
Fats are generally solid or semi-solid at room temperature, while oils are generally liquid.
30Which vegetable sources of fats and oils are listed?
Coconut, cottonseed, olive, palm or palm kernel, peanut, and soybean.
31Which animal and dairy fat sources are listed?
Lard is an animal source; butter oil and ghee are dairy sources.
32What are fats composed of, and what is their energy value?
Mono-, di-, or tri-esters of glycerol and fatty acids; 9 kcal.
33Which foods are classified as energy-giving?
Cereals, sugar, fats, and oils.
34Which foods are classified as body-building?
Milk, meat, fish, eggs, pulses, and nuts.
35Which foods are classified as protective and regulatory?
Fruits and vegetables.
36Which foods are examples of plant origin?
Pulses, oil, vegetables, cereals, nuts, and fruits.
37Which foods are examples of animal origin?
Meat, milk, eggs, and fish.
38What defines a perishable food, and what are examples?
It has a short shelf life and spoils rapidly; examples include milk, meat, and fish.
39What defines a semi-perishable food, and what are examples?
It has a moderate shelf life; examples include potatoes, fruits, and nuts.
40What defines a non-perishable food, and what are examples?
It can keep for months or years; examples include canned, dried, and pickled foods, honey, and nuts.
41What pH defines low-acid foods, and what are examples?
Above 4.6; meat and fish.
42What pH defines medium-acid foods, and what are examples?
Between 3.7 and 4.6; pears, pineapple, tomatoes, and fruit juices.
43What pH defines high-acid foods, and what are examples?
3.7 or lower; berries, lime, and other citrus fruits.
44What water activity defines low-moisture foods, and what are examples?
aw < 0.6; cereals, nuts, and flour.
45What water activity defines intermediate-moisture foods, and what are examples?
aw 0.6–0.85; jam, jelly, and honey.
46What water activity defines high-moisture foods, and what are examples?
aw > 0.85; fresh meat, fish, fruits, and vegetables.
47Which foods are unprocessed or minimally processed in the presentation?
Fresh fruits, vegetables, grains, and milk.
48Which foods are examples of processed and highly processed foods?
Processed foods include cheese and pickles; highly processed foods include confectionery, instant foods, and soft drinks.
49Which foods are carbohydrate-rich according to the presentation?
Rice, wheat, maize, sugar, and potatoes.
50Which foods are protein-rich according to the presentation?
Pulses, milk, eggs, meat, and fish.
51Which foods are fat-rich according to the presentation?
Oils, ghee, butter, nuts, and oilseeds.
52Which foods are rich in vitamins and minerals according to the presentation?
Fruits and vegetables.
53A food contains 18 g of carbohydrate per serving; how much energy does it provide according to the presentation?
72 kcal.
54A food contains 8 g of fat; how much energy does it provide according to the presentation?
72 kcal.
55A food supplies 12 g of protein and 10 g of carbohydrate; how much energy do those nutrients provide together?
88 kcal.
56A carbohydrate contains two sugar units, glucose and fructose; what is it?
Sucrose, a disaccharide.
57A sugar is made of galactose and glucose; what is it, and where is it found?
Lactose; it is found in milk.
58A carbohydrate is made of glucose units and is the main carbohydrate in plant seeds and tubers; identify it and its two components.
Starch; amylose and amylopectin.
59How would you classify cellulose by carbohydrate class, and what is another example in that class?
Cellulose is a polysaccharide; starch and glycogen are also polysaccharides.
60A food contains raffinose. Which carbohydrate class does it belong to?
Oligosaccharides.
61Why can water act as both a solvent and a reaction medium in food?
It dissolves water-soluble components and provides a medium for biochemical and chemical reactions such as hydrolysis.
62A food processor soaks, cooks, and blanches an ingredient. Which food constituent supports these processes and what other processing step listed in the presentation uses it?
Water; reconstitution.
63Which protein examples from the presentation provide structural support, and which provide movement in muscle?
Collagen and elastin provide structural support; actin and myosin are muscle proteins.
64A protein transports a substance through the body and contains heme; which example from the presentation fits?
Haemoglobin.
65A lipid is liquid at room temperature and comes from olives. How does the presentation classify it?
As an oil, specifically a vegetable oil.
66A lipid is semi-solid at room temperature and comes from an animal source. What general category is it?
A fat.
67A food is high in energy but the presentation classifies it as body-building. Which food might it be?
Nuts, which are listed as body-building foods and also as fat-rich foods.
68A food is classified as protective and regulatory and is also rich in vitamins and minerals. What food group is it?
Fruits and vegetables.
69Milk appears in more than one classification in the presentation. Name two classifications it belongs to.
It is an animal-origin food and a body-building food; it is also listed among minimally processed foods and protein-rich foods.
70A food has a short shelf life and spoils rapidly. How is it classified, and what are two examples?
Perishable; milk, meat, or fish.
71A food has moderate shelf life and is a potato. How is it classified?
Semi-perishable.
72A food can keep for months or years and has been dried. How is it classified?
Non-perishable, or stable.
73A food has pH 4.2. Which acidity group does it belong to, and what is one example in that group?
Medium-acid; pears, pineapple, tomatoes, or fruit juice.
74A food has pH 4.8. Which acidity group does it belong to according to the presentation?
Low-acid.
75A food has pH 3.5. Which acidity group does it belong to, and what is one example?
High-acid; berries, lime, or another citrus fruit.
76A food has aw 0.5. Which moisture group is it in, and what is one example from that group?
Low-moisture; cereals, nuts, or flour.
77A food has aw 0.75. Which moisture group is it in, and what are two examples?
Intermediate-moisture; jam, jelly, or honey.
78A fresh fruit has aw 0.9. Which moisture group is it in?
High-moisture.
79How do the presentation's aw and pH classifications differ in what they measure?
The aw classification groups foods by water activity, while the pH classification groups them by acidity.
80A food is made by pickling. Which processing category does the presentation use for pickles?
Processed foods.
81A soft drink is classified by degree of processing. Which category does the presentation assign it to?
Highly processed.
82A grain is fresh and minimally processed. Which processing category does it fit, and which origin category does it fit?
Unprocessed or minimally processed; plant origin.
83How can indigestible carbohydrate benefit the digestive system according to the presentation?
It promotes gut motility.
84How are carbohydrates linked to protein use and fat metabolism in the presentation?
They help prevent the breakdown of muscle protein and support fat metabolism.
85Name three distinct ways carbohydrates are stored, used, or involved in body function according to the presentation.
They fuel the brain and cells, are stored as glycogen in the liver, and contribute to cell signalling or DNA structure.
86A food contains both water-soluble sugars and salts. Which listed water function helps explain how these components mix?
Water acts as a solvent.
87A food's texture changes as its water content changes. Which role of water in food does this illustrate?
Water affects texture and consistency.
88Why does the presentation connect water with temperature regulation during food processing?
Water absorbs and distributes heat during processing and cooking.
89A food is made mostly of fruit and vegetables. Which two nutrient/function classifications from the presentation could apply?
It may be classified as protective and regulatory and as rich in vitamins and minerals.
90Which food examples appear in both the body-building list and the protein-rich list?
Milk, eggs, meat, and fish; pulses also appear in both lists.
91Which food examples appear in both the energy-giving list and the fat-rich list?
Fats and oils, including oils, ghee, and butter.
92A food is animal-origin, perishable, and protein-rich. Give one example that fits all three descriptions.
Meat or fish.