Key Terms
- Digestion - The breaking down of food, which is made up of complex organic molecules, into smaller molecules that the body can absorb and use for maintenance and growth.
- Absorption - The process by which one thing absorbs or is absorbed by another.
- Metabolism - The chemical processes that occur within a living organism in order to maintain life.
- Recommended dietary intakes (RDI’s) - The Reference Daily Intake or Recommended Daily Intake (RDI) is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic
- Basal Metabolic Rate (BMR) - The rate at which the body uses energy while at rest to maintain vital functions such as breathing and keeping warm.
- Nutrition - The process of providing or obtaining the food necessary for health and growth.
- Under nutrition - Undernutrition is defined as the outcome of insufficient food intake and repeated infectious diseases.
- Over nutrition - Overnutrition or hyperalimentation is a form of malnutrition in which nutrients are oversupplied relative to the amounts required for normal growth, development, and metabolism.
- Malnutrition- ill-health caused by an imbalance in food intake that results in the body not receiving an adequate supply of nutrients; results from not enough food or too much of the wrong food.
Discover Cereals
BAGEL - A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked
DAMPER - Damper is a traditional Australian soda bread prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire. Damper is an iconic Australian dish. WHITE BREAD ROLLS - A Roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. FOCACCIA - Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients. |
Discover Rice
1. Describe the type of climate necessary to grow rice. - Rice originates in tropical lowlands and requires a long warm growing season. It can be grown wherever nighttime temperatures stay above 60 degrees for at least 3 months of the year.
2. What is polished rice? Regular milled whit rice, often referred to white or polished rice is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white 3. What rice grain tends to stay light, separate and fluffy during cooking? - Long - grain rice tend to stay light and fluffy during cooking. 4. List five products made from rice. - Sushi, Curries, Risotto, Fried Rice, Rice Pudding. 5. What is the name of the type of rice suitable for making risotto? Arborio rice is traditionally used to make risotto. 6. Compare the nutrients that brown and white rice contain. White rice contains less protein compared to brown rice. Brown rice has more fat, fibre, iron, zinc, thiamine, riboflavin and niacin. White rice has more carbohydrates. |
Discover Pasta/Noodles
PENNE - Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna, and is a cognate of the English word pen.
RAVIOLI - Ravioli are a traditional type of Italian cuisine. They are a type of filled pasta, and are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. SPAGHETTI - Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". Spaghetti is made of semolina or flour and water RICE NOODLES - Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. |
Discover Vegetables and Fruits
1. Why is it desirable to purchase vegetables when they are in season? - Because that means they are at their best and it is the best time to eat them.
2. Where should they be stored? - Some vegetables are most likely to be stored in the fridge while others may be stored in the pantry. 3. How many serves of vegetables are we advised to consume each day? - The minimum serves of vegetables for adults per day is 5-6 4. Why is it best to eat vegetables so that their nutrients are retained? - Its good to put the nutrients to good use and help ourselves. 5. What are antioxidants? - A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products. 6. What kind of fruit crop did the First Fleet bring to Australia? - Apples, pears, figs, oranges and grape vines were 7. From where did blueberries originate? - North America 8. Why can we grow so many different types of fruits in Australia? - Because we have good soil. 9. What are plums and grapes called when they are dried? - Raisins and Prunes. 10. What does a lack of Vitamin C cause? - Scurvy and can help prevent colds and flu. 11. Name two fruit high in Vitamin C. - Bell peppers and Guavas. |
Discover Yoghurt, Milk and Cheese
Classifying Milk
Evaporated milk - A processed form of milk that has had some of the liquid removed by evaporation.
Sweetened condensed milk - Condensed milk is cow's milk from which water has been removed.
Dried or powered - Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.
UHT milk - UHT Milk is the most common product, but the process is also used for fruit juices (juice boxes), cream, soy milk, wine, soups and broth.
Soya milk - The liquid obtained by suspending soya bean flour in water, used as a fat-free substitute for milk, particularly by vegans.
Properties of Yoghurt
Yoghurt has strong medicinal properties, including the ability to stimulate the immune system and kill bad "bugs" or bacteria in the human gut. Research shows that yoghurt strengthens and stabilizes the immune system.
Questions
1. What does pasteurisation mean? - Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
2. What nutrients are found in milk? - Calcium, Iron, Vitamin D, Carbohydrate, Riboflavin, Phosphorus, Magnesium, Vitamin B12, Zinc, Protein, Vitamin A and Potassium
3. Describe osteoporosis and how can it be avoided? - Osteoporosis is a disease in which the bones gradually become weak and brittle. By eating a balanced diet, exercising regularly and living a healthy lifestyle are all ways of how it can be avoided.
4. Why is yoghurt often claimed to be good for our digestive system? - It provides probiotics which gives the body good bacteria which gets rid of the bad bacteria.
5. According to legend, who discovered cheese? - An arab shepherd.
6. Describe the terms curds and whey? - Cottage cheese is curds and whey.
7. Name three places in Australia that have cheese named after them? - Bega, Swiss and Red Hill.
8. Is cheese good for lactose-intolerant people? Explain? - Yes, it is important for good nutrition.
Evaporated milk - A processed form of milk that has had some of the liquid removed by evaporation.
Sweetened condensed milk - Condensed milk is cow's milk from which water has been removed.
Dried or powered - Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.
UHT milk - UHT Milk is the most common product, but the process is also used for fruit juices (juice boxes), cream, soy milk, wine, soups and broth.
Soya milk - The liquid obtained by suspending soya bean flour in water, used as a fat-free substitute for milk, particularly by vegans.
Properties of Yoghurt
Yoghurt has strong medicinal properties, including the ability to stimulate the immune system and kill bad "bugs" or bacteria in the human gut. Research shows that yoghurt strengthens and stabilizes the immune system.
Questions
1. What does pasteurisation mean? - Partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food
2. What nutrients are found in milk? - Calcium, Iron, Vitamin D, Carbohydrate, Riboflavin, Phosphorus, Magnesium, Vitamin B12, Zinc, Protein, Vitamin A and Potassium
3. Describe osteoporosis and how can it be avoided? - Osteoporosis is a disease in which the bones gradually become weak and brittle. By eating a balanced diet, exercising regularly and living a healthy lifestyle are all ways of how it can be avoided.
4. Why is yoghurt often claimed to be good for our digestive system? - It provides probiotics which gives the body good bacteria which gets rid of the bad bacteria.
5. According to legend, who discovered cheese? - An arab shepherd.
6. Describe the terms curds and whey? - Cottage cheese is curds and whey.
7. Name three places in Australia that have cheese named after them? - Bega, Swiss and Red Hill.
8. Is cheese good for lactose-intolerant people? Explain? - Yes, it is important for good nutrition.
Discover Meat, Fish and Chicken
Properties of Meat
Regardless of the animal, lean muscle usually consists of approximately 21 percent protein, 73 percent water, 5 percent fat, and 1 percent ash (the mineral component of muscle). These figures vary as an animal is fed and fattened. Generally, as fat increases, the percentages ofprotein and water decrease. The Table provides a comparison of the nutrient composition of many meat products.
1. Why is some meat tender and some tough? - Collagen is a long, stiff protein that is the most prevalent protein in mammals. It's something like the way fibers are twisted around each other to form a rope. This makes the meat tough.
2. Why is iron so important? - Iron is an important component of hemoglobin, the substance in red blood cells that carries oxygen from your lungs to transport it throughout your body.
3. Which foods are high in iron? - Red meat, seafood and poultry.
Properties of Fish
Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
1. What types of fish contain calcium? - Sardines, salmon, caviar, mackerel and anchovy
2. What are omega-3 fats? - Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, capable of reducing serum cholesterol levels and having anticoagulant properties.
3. Besides seafood, what other types of food are good sources of omega fats? - Meat, Dairy foods, Edamame, wild rice, walnuts and beans.
4. Name one dry and one moist method of cooking seafood? - Dry: Grilling Moist: Poaching
Regardless of the animal, lean muscle usually consists of approximately 21 percent protein, 73 percent water, 5 percent fat, and 1 percent ash (the mineral component of muscle). These figures vary as an animal is fed and fattened. Generally, as fat increases, the percentages ofprotein and water decrease. The Table provides a comparison of the nutrient composition of many meat products.
1. Why is some meat tender and some tough? - Collagen is a long, stiff protein that is the most prevalent protein in mammals. It's something like the way fibers are twisted around each other to form a rope. This makes the meat tough.
2. Why is iron so important? - Iron is an important component of hemoglobin, the substance in red blood cells that carries oxygen from your lungs to transport it throughout your body.
3. Which foods are high in iron? - Red meat, seafood and poultry.
Properties of Fish
Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium.
1. What types of fish contain calcium? - Sardines, salmon, caviar, mackerel and anchovy
2. What are omega-3 fats? - Any of several polyunsaturated fatty acids found in leafy green vegetables, vegetable oils, and fish such as salmon and mackerel, capable of reducing serum cholesterol levels and having anticoagulant properties.
3. Besides seafood, what other types of food are good sources of omega fats? - Meat, Dairy foods, Edamame, wild rice, walnuts and beans.
4. Name one dry and one moist method of cooking seafood? - Dry: Grilling Moist: Poaching
Discover Legumes, Eggs and Nuts
Properties of Eggs
Eggs are a rich source of protein and several essential nutrients, particularly vitamin D, vitamin B12, selenium and choline.
1. List three uses of eggs. Provide an example for each.
- The coagulation of egg proteins can help bind mixtures together - eggs are used as the "glue" in a recipe. This helps chefs make burgers, for instance.
- Eggs are also used to thicken a whole variety of foods such as custards, sauces and soups
- A foam is created when globules of gas are coated and trapped in a mass - known as aeration or foaming. Eggs possess this ability to trap air when they are whisked. This is important in cake-making.
3. What nutrients can be found in eggs? - One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories.
4. In which part of the egg is cholesterol found? - Egg yolk
5. Why is it good to eat eggs and oranges at the same meal? - Because iron is absorbed best if food containing Vitamin C is eaten at the same meal.
Legumes
1. What are legumes? - A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil-enhancing green manure.
2. List three nutrients present in legumes. - Calcium, Vitamin C and Iron.
3. What is an incomplete protein? - The catch with plant protein sources is that they do not always contain all the essential amino acids in required proportions, making them incomplete proteins.
4. Why are legumes considered an important part of vegetarian diets? - Protein is needed for growth and maintenance of body tissues. Plant sources of protein can provide adequate amounts of essential and nonessential amino acids, if they are reasonably varied and caloric intake is sufficient to meet energy needs.
5. For what reasons are legumes considered more environmentally friendly than meat? - Legumes are among the best protein sources in the plant kingdom. Since legumes are relatively cheap compared to meat, eating more legumes may be an alternative to meat for some.
Nuts
We should all ensure that nuts are a regular part of our diet because they:
1. Are good for the heart.
2. Lower 'bad cholesterol levels and raises 'good' cholesterol levels.
3. They can help dilate blood vessels and prevent hardening of the arteries.
4. Why is it not recommended for children aged under five, to consume nuts? - Because they are a choking hazard.
5. Which nuts are native to Australia? - Macadamias, Bunya - Bunya Pine, Bush Peanut, Bush Almond, Candle Nut and the Johnson River Almond.
6. Why are fats present in nuts considered to be good? - Many nuts are also rich in omega-3 fatty acids. Omega-3s are a healthy form of fatty acids that seem to help your heart by, among other things, preventing dangerous heart rhythms that can lead to heart attacks.
Eggs are a rich source of protein and several essential nutrients, particularly vitamin D, vitamin B12, selenium and choline.
1. List three uses of eggs. Provide an example for each.
- The coagulation of egg proteins can help bind mixtures together - eggs are used as the "glue" in a recipe. This helps chefs make burgers, for instance.
- Eggs are also used to thicken a whole variety of foods such as custards, sauces and soups
- A foam is created when globules of gas are coated and trapped in a mass - known as aeration or foaming. Eggs possess this ability to trap air when they are whisked. This is important in cake-making.
3. What nutrients can be found in eggs? - One egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories.
4. In which part of the egg is cholesterol found? - Egg yolk
5. Why is it good to eat eggs and oranges at the same meal? - Because iron is absorbed best if food containing Vitamin C is eaten at the same meal.
Legumes
1. What are legumes? - A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil-enhancing green manure.
2. List three nutrients present in legumes. - Calcium, Vitamin C and Iron.
3. What is an incomplete protein? - The catch with plant protein sources is that they do not always contain all the essential amino acids in required proportions, making them incomplete proteins.
4. Why are legumes considered an important part of vegetarian diets? - Protein is needed for growth and maintenance of body tissues. Plant sources of protein can provide adequate amounts of essential and nonessential amino acids, if they are reasonably varied and caloric intake is sufficient to meet energy needs.
5. For what reasons are legumes considered more environmentally friendly than meat? - Legumes are among the best protein sources in the plant kingdom. Since legumes are relatively cheap compared to meat, eating more legumes may be an alternative to meat for some.
Nuts
We should all ensure that nuts are a regular part of our diet because they:
1. Are good for the heart.
2. Lower 'bad cholesterol levels and raises 'good' cholesterol levels.
3. They can help dilate blood vessels and prevent hardening of the arteries.
4. Why is it not recommended for children aged under five, to consume nuts? - Because they are a choking hazard.
5. Which nuts are native to Australia? - Macadamias, Bunya - Bunya Pine, Bush Peanut, Bush Almond, Candle Nut and the Johnson River Almond.
6. Why are fats present in nuts considered to be good? - Many nuts are also rich in omega-3 fatty acids. Omega-3s are a healthy form of fatty acids that seem to help your heart by, among other things, preventing dangerous heart rhythms that can lead to heart attacks.
Discover Lipids (fats and oils)
Fats are solid at room temperature, while oils are liquid.
There are three main types of fats:
1. Saturated
2. Monounsaturated
3. Polyunsaturated
1. Which fats are thought to increase the risk of heart disease? - Saturated and trans fat are thought to increase the risk of heart disease.
2. How can we reduce our saturated fat intake? - Eat low fat dairy foods, Cut of fats from foods and eat oily fish 2-3 times a week.
There are three main types of fats:
1. Saturated
2. Monounsaturated
3. Polyunsaturated
1. Which fats are thought to increase the risk of heart disease? - Saturated and trans fat are thought to increase the risk of heart disease.
2. How can we reduce our saturated fat intake? - Eat low fat dairy foods, Cut of fats from foods and eat oily fish 2-3 times a week.
Discover Sugar
The simplest form of sugar is Monosaccharide
List some other terms that could be used on a food label instead of sugar: Glucose, Treacle, Cane Sugar, Maltose and Honey.
List some other terms that could be used on a food label instead of sugar: Glucose, Treacle, Cane Sugar, Maltose and Honey.
Discover Salt
Salt is found naturally in sea water.
1. Why do our bodies require sodium? - Your body needs sodium to maintain blood pressure and for normal nerve and muscle function.
2. List the diet related diseases that may result from consuming too much sodium: Blood pressure problems, it might cause fluids to build up in the tissues of people with congestive heart failure, cirrhosis of the liver or kidney disease.
3. Which terms should you look for on a food package to ensure it is low in salt? - Only choose foods with sodium levels of 120mg/100g or less.
4. Describe two ways you could help to reduce the amount of salt in your diet? - Don’t add salt when you cook or at the table and reduce the use of high-salt foods.
1. Why do our bodies require sodium? - Your body needs sodium to maintain blood pressure and for normal nerve and muscle function.
2. List the diet related diseases that may result from consuming too much sodium: Blood pressure problems, it might cause fluids to build up in the tissues of people with congestive heart failure, cirrhosis of the liver or kidney disease.
3. Which terms should you look for on a food package to ensure it is low in salt? - Only choose foods with sodium levels of 120mg/100g or less.
4. Describe two ways you could help to reduce the amount of salt in your diet? - Don’t add salt when you cook or at the table and reduce the use of high-salt foods.