St. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack

Transcription

1 St. Catherine High School, Pembroke Home Economics Food, Nutrition and Health Revision Pack Name: Class: Food, Nutrition and Health 1. Many people think that health is about not being sick. But the World Health Organisation says otherwise. a. How does the World Health Organisation define health? (Tick the correct one). i. A state of physical well-being. ii. A state of physical, social and emotional well-being. iii. A state of physical, social, emotional and intellectual well-being. b. Give the definition of the following: i. Diet: ii. Malnutrition: iii. Undernutrition: c. List the 5 food groups which are found in the CINDI food pyramid. d. Which food group should we eat the LEAST? _ 2. There are 5 nutrients that our body needs. a. For each of these nutrients, list their main function and ONE food source. Nutrient Function One food source Carbohydrates Protein Fats

2 Vitamins Minerals b. What is the difference between Macro nutrients and Micro nutrients? c. The Macro nutrients provide us with energy. List the energy value (in kcal) that is provided by: i. 1 gram of carbohydrates: ii. 1 gram of protein: iii. 1 gram of fats: d. What percentage of daily energy intake should come from: i. Carbohydrates? ii. Fats? iii. Proteins? 3. One of the most important nutrients is Protein. a. Are the following phrases referring to ESSENTIAL amino acids or NON-ESSENTIAL amino acids? i. These are made by the body. ii. These need to be taken from the food we eat. b. Essential amino acids can be of High Biological Value or Low Biological Value. i. Explain the difference between HBV and LBV. ii. Write down TWO food sources of: HBV protein: LBV protein:

3 iii. Write down ONE dish that makes use of complementary protein. 4. Carbohydrates are classified into THREE groups. a. Which are these three categories of carbohydrates? b. Sugar is a type of carbohydrate. i. Name ONE condition that can result from high intake of sugar. ii. Name the 3 monosaccharides: iii. Name the 3 disaccharides: iv. Give THREE practical ways how one can reduce the intake of sugar. 5. Dietary fibre is also known as cellulose. a. Give another name for dietary fibre (other than cellulose). b. Why does our body need fibre? _ c. What can happen if one does NOT take enough fibre? (Underline the answer) Obesity Constipation Diabetes Tooth decay i. List TWO practical ways how we can increase fibre intake.

4 ii. Suggest a meal that is high in fibre. 6. Water is very important to sustain life. a. Give TWO reasons why our body needs water. b. Name THREE food sources of water. c. How many litres of water should we drink each day? 7. Write down TWO hygiene rules and TWO safety rules that should be followed in the kitchen. Hygiene rules: _ Safety rules: _ 8. a. List the 4 functions of fats. b. Explain what is: i. Saturated fat: ii. Unsaturated fat: iii. Cholesterol: iv. Essential fats: _

5 c. Name 3 conditions that can result if we eat too many fatty foods. d. Suggest 3 practical ways of reducing our fat intake. e. Draw AND label a diagram to show what CHD is. 9. Milk is described as a complete food. a. Why is milk so important for our health? b. Suggest a type of milk suitable for the following: i. An obese woman: ii. A 3 months old baby: iii. An elderly man: c. Why is milk heat treated? d. Name FOUR dairy products. e. Explain the following: i. Bio-yoghurts:

6 ii. Lactose intolerance: 10. This question is about the rubbing-in method. a. Name TWO desserts that can be prepared with the rubbing-in method. b. Rebecca will be making the shortcrust pastry with the rubbing-in method. She is making 400g of pastry. i. How much flour will she use? ii. How much margarine will she use? iii. At what temperature should she bake the pie? c. Briefly describe how Rebecca should make the shortcrust pastry. d. Why should Rebecca knead the dough? e. Why should Rebecca use her finger tips to rub the fat into the flour? 11. Rebecca will also be making some cupcakes. a. Which method of cake making will she use to make the cupcakes? b. Why are cakes made with this method called rich cakes? c. Rebecca decided to do the cupcakes with the food mixer. Which attachment should she use to prepare the cupcake mixture?

7 12. One of the main ingredients needed to make cakes are eggs. a. Why are people suffering of high blood cholesterol advised not to eat many eggs? b. Explain the difference between free-range and battery-farmed eggs. c. Comment about the nutrients present in eggs. d. Name a dish whereby eggs are used as: i. Coating: ii. Binding: iii. Emulsifying: 13. Another useful food in our diet are cereals. a. List the 6 cereals. b. Draw AND label the structure of a cereal grain.

8 c. Explain why wholemeal flour is considered healthier than white flour. d. What is extraction rate? e. Why are oats ideal for people who suffer of high cholesterol levels? f. Coeliac sufferers cannot take gluten. i. What is gluten? ii. Why can t coeliac sufferers take gluten? iii. Draw the symbol found on gluten-free products. 14. Pulses are widely used in food preparation. a. Which are the 3 main TYPES of pulses? b. Name 2 dishes which make use of pulses. c. How should pulses be stored? d. Describe how fresh pulses should be prepared before eaten.