Food Choices & Balanced Eating
Explain the term organic
Foods that have been produced using environmentally friendly methods, without the use of artificial fertilisers and pesticides, etc.
What is the deficiency disease associated with lacking vitamin B
Beriberi
List four common ingredients used in home baking.
Flour, butter, oil, margarine, sugar, eggs, milk, water, fruit, etc.
Describe one meal planning guideline that an older person should follow.
True
Describe two guidelines to follow when shopping for food in order to reduce food waste
shopping list, only buy what you need, check the dates, make a meal plan, avoid shopping when hungry.
List four foods that are a good source of High Biological Value protein.
Meat, milk, cheese, soya beans, soya-based products, etc
State two advantages of home baking.
Better flavour, cheaper , no artificial preservatives added, can control ingredients, can modify recipe, no packaging, etc.
Recommend two guidelines to follow when planning a healthy breakfast.
plan what to eat and set it up the night before to avoid rushing and making unhealthy choices
allow time in the morning to sit and enjoy eating breakfast to allow healthy food choices to be made
try to include foods from the four main food groups in the food pyramid to make a balanced and nutritious meal
avoid breakfast cereals that are high in sugar, e.g. Crunchy Nut, and instead choose high-fibre alternatives, e.g. Shredded Wheat
include fluids, e.g. orange juice or apple juice, to rehydrate
choose grilling instead of frying, if applicable, to reduce fat content
avoid adding sugar, which is an empty-calorie food, to tea or coffee
Outline two ways of preventing the risk of food poisoning.
Cook eggs and chicken thoroughly, keep raw and cooked meat separate, wash hands frequently, check ‘use by’ and ‘sell by’ dates, reheat properly, do not re freeze frozen foods
Four factors that influence food choices
Cost, culture, allergies, religion, availability, modern trends, time, climate, nutritional awareness.
Outline two functions of protein in the diet.
Growth, repair, heat/energy, makes hormones, makes enzymes, makes antibodies, etc.
Name two raising agents used in home baking.
Air, baking soda, bread soda, yeast
Describe the term “weaning”
Weaning is the process of gradually introducing an infant to solid foods while reducing their dependence on breast milk or formula.
What are the three causes of food spoilage?
enzymes, moisture loss, microorganisms
Well balanced meals, use less salt, less processed sugar, consume less saturated fat, consume more fruit and vegetables, eat more fibre foods, more calcium foods, more iron rich foods, drink more water, eat a balanced diet/wide variety of foods, etc.
List two sources of Saturated Fat and two sources of Unsaturated Fat.
Saturated Fat
Butter, cream, cheese, fatty meats, hard margarines, pastries, cakes, biscuits, eggs, coconut oil, etc.
Unsaturated
Nuts, nut oils, vegetable oils, seeds, seed oils, olives, olive oil, oily fish, fish liver oils, cereals, avocados, soya beans, etc.
Name two different methods of making cakes and give one example of each method named.
Rubbing in - Scones
Creaming - Madeira Cake
Whisking - Sponge Cake
All in One - Chocolate Cake
Melting - Gingerbread
Suggest two ways parents or guardians can help to develop good eating habits in children
Act as a positive role model, Provide regular, balanced meals, Involving children in meal preparation, Limiting sugary snacks and drinks, Encouraging family mealtimes, Making healthy foods easily available, etc.
Describe two kitchen safety procedures that should be followed when preparing and cooking food.
use good-quality, heavy-bottomed frying pans and saucepans with heat-resistant handles to avoid burns to hands // – fit a smoke detector in the kitchen and test it regularly // – be careful when opening oven doors, as a blast of moist heat could cause burns // – use an oven glove when removing hot dishes and trays from the oven // – never leave a frying pan unattended, as hot fat / oil can catch fire; use a deep-fat fryer for deep frying instead of a saucepan // – turn pan handles inwards to avoid them being knocked off the cooker hob or counter // – ensure that cords are not left dangling so that they cannot be pulled down by children // – be careful when using, washing and drying sharp utensils and equipment to avoid accidents that could cause injury // – avoid walking around the kitchen with scissors or knives; if it’s necessary to do so, carry them by your side to avoid accidents // – clean / mop up any spills quickly to avoid potential slips and falls // – carefully sweep up any breakages
Explain how food waste can be reduced when selecting, preparing and storing food.
Selecting Food:
Plan meals and make a list before shopping; avoid special offers if they are not planned for; check best before date; buy the amount you need; buy loose foods; check the quality of the food; etc
Preparing Food:
Prepare correct quantities; avoid peeling where possible; follow the use by dates and best before dates; freeze foods that are not going to be used; etc
Storing Food:
Store the oldest to the front of the fridge; use a stock rotation plan; keep perishable foods correctly stored in the fridge; cover foods in the fridge; follow storage instructions on the package; etc.
What shelf on the food pyramid is the main source of a) carbohydrates and b)calcium
Carbohydrates
Wholemeal cereals (and breads, potatoes, pasta and rice)
Calcium
Milk (cheese and yoghurt)
Name two different types of pastry and give one use for each type.
Shortcrust - sausage rolls / sweet and savoury pies and tarts / etc.
rich shortcrust – flans / sweet tarts and pies / etc.
rough puff - flaky / sweet and savoury pies and tarts / vol-au-vents / sausage rolls / etc.
choux – eclairs / profiteroles / etc.
filo - samosas / spring rolls / etc
Why is folic acid important in the diet of a pregnant woman?
Folic acid helps prevent neural tube defects (e.g. spina bifida) in the developing baby, It is essential for the healthy development of the baby’s brain and spinal cord, especially in early pregnancy, Supports cell growth and formation of new cells, etc.
The transfer of bacteria from raw food to cooked food.