Additives
Food Labels
NCMs
Other
Chemical Reactions
2 years
100
Reducing items from sticking together in food.
What are anti-caking agents?
100
What is country of origin labelling?
100
Malnutrition is a concern, lack of essential vitamins (water-soluble), minerals (calcium and iron) and fibre.
What are the elderly?
100
Labelling system that rates the overall nutritional profile of packaged food. 1/2 to 5 rating
What is the health star rating system?
100
Incorporates air.
What is Aeration?
100
production, processing, distribution, consumption, research and development
What are sectors of the food system?
200
Used to contribute to the volume of food without adding additional energy.
What are bulking agents?
200
- peanuts
- tree nuts
- milk
- eggs
- sesame seeds
- fish
- shellfish
- soy
- lupin
- wheat.
What is allergen labelling?
200
natural, unprocessed, fresh fruit and vegetables, eggs, poultry and meats.
- smaller portion sizes
- reducing sugar intake
- healthier snacks
- cutting down on fat
What are the health-conscious?
200
Market specifically focusing on nutrient content of foods that aim to assist the nutritional status of the consumer. They are represented by individuals or groups who purchase food products, goods and services that meet their own needs.
What is a nutritional consumer market?
200
A process used extensively in cooking for the resulting nutty flavour and brown colour. Caused by oxidation of sugar when food is cooked.
What is carmelisation?
200
An activity to prepare food for sale, including chopping, cooking, drying, fermenting, heating, pasteurising, etc or a combination of these.
What is food processing?
300
Hinder or prevent the deterioration of food by microorganisms.
What are preservatives?
300
Offers the simplest and easiest way to choose foods with less saturated fat, salt (sodium), added sugars and kilojoules, and more fibre
What is the nutritional panel?
300
These consumers require nutrition-rich, food products that are high in protein, iron and folate
What are pregnant women?
300
A scale from 0-100 indicating the effect on blood glucose of foods containing carbohydrates
What is the glycemic index?
300
Occurs when denatured proteins separate from other nutrients and solidify or semi-solidify.
What is Coagulation?
300
The taste characteristic sometimes referred to as savoury, may be present as glutamate, an amino acid.
What is umami?
400
Hinder or prevent oxidation that may cause food deterioration, eg fats and oils can develop rancid flavours. They can help to prevent this from happening.
What are Antioxidants?
400
Largest to smallest.
What is the ingredient list?
400
Develops especially in adults and most often obese individuals and that is characterized by high blood glucose resulting from impaired insulin utilization coupled with the body's inability to compensate with increased insulin production. Requiring foods to maintain stable blood-sugar levels, e.g. complexed carbohydrates like wholegrain bread.
What is type 2 diabetes?
400
Putting together the food components in appropriate relationships or structures to a formula or recipe.
What is a formulation?
400
When two liquids don't usually combine are mixed together.
What is emulsification?
400
Provides head and energy and regulates body processes.
What are carbohydrates?
500
Influence how other substances in food function.
What are Acids?
500
Key characters of the label need this.
What is percentage labelling?
500
Avoiding foods that are high in saturated fat and salt and low in fibre, e.g. full fat dairy products, as these clog the arteries.
What is coronary heart disease?
500
snack food products, gluten-free alternatives, probiotic products, lactose and dairy free products, by-products
What are emerging food trends?
500
Starch and a liquid are subjected to heat, causing starch granules to swell and liquid to be gradually absorbed in an irreversible manner. (thickening it)
What is Gelatinisation?
500
NPSC
What is the Nutrient Profiling Scoring Criterion?