What will the exam cover

1. What will the exam cover • Function and role of nutrients • Relationship between diet and health • Energy and food • Nutritional value of food • Balanced diets • Nutritional needs of groups • Cooking methods • Effect of preparation and cooking/processing on food and nutrients • The role of additives • Preservation • Food safety • Consumer education

2. Micro (need large amounts) Fat Protein Carbohydrates Micro (need small amounts) Vitamins Minerals Micro & Macro Nutrients

3. Function of nutrients Do you know which foods contain these nutrients? • Protein (HBV + LBV) is needed for growth and repair • Fat is needed for energy and warmth (slow growth, feeling cold and become thinner) • Carbohydrates (sugars and starches) is needed for energy (lack of energy, body will use fat for energy) • Calcium is needed for strong bones & teeth (weak teeth and bones) • Iron is needed for production of red blood cells (anaemia) • Vit A is needed for night vision and forms cells in skin (slow growth, night blindness) • Vit D is needed for strong bones and teeth (rickets, osteoporosis) • Vit B (thiamine, riboflavin and niacin) is needed for releasing energy (beri beri, diarrhoea, skin problems, hormones don’t work properly) • Vit C is prevent infections and viruses (constant illness) • Omega 3 helps brain function and prevents heart disease • Fibre (NSP) is needed for healthy bowel movement and prevention of constipation (constipation) Deficiency

4. Why do we need water? Found in cells and tissues Part of chemical reactions Found in body fluids Controls body temperature Helps get rid of waste products Keeps lining of the digestive system healthy Helps to absorb nutrients Helps to keep concentration of blood Prevents skin from drying out We should drink 2 litres of water a day We can get: headaches, weakness, nausea, confusion, rapid heart beat and wrinkled skin if we do not drink enough

5. Do you know all the sections of The Eatwell plate? Why did the government introduce The Eatwell Plate? The Eatwell shows the balance and variety of different foods that make a healthy, balanced diet. It is made up of five different food groups.

6. Major health related issues • Why do the following conditions occur? • Obesity – eating a high fat diet, too little exercise • Coronary heart disease – being overweight, not active, alcohol, smoking, stress • Cancer – family history, smoking, alcohol, age, diet, exposure to chemicals • High blood pressure – salt from food, activity levels, stress, alcohol, smoking, diet • Diabetes – weight, age, diet, activity, • Osteoporosis – common in elderly woman, not eating enough calcium

7. Recommended daily amounts of nutrients for different groups • DRV’s (Dietary Reference Values) – show the amount of energy needed for different groups of people • GDA’s (guideline daily amounts) – recommended daily amounts of nutrients. Normally found of back of packaging. • RNI’s (Refernce Nutrient Intake) – the amount of protein needed for different groups of people

8. Energy intake and expenditure will depend on our age, weight and activity levels . Energy 1 kj = 1,000j 1 kcal = 1000 cal 1 kcal = 4.2kj As a store of energy To produce sound so we can talk Energy To enable use to move To produce heat to keep us warm To make chemical reactions happen To make electrical energy so that our nerves send messages

9. Our dietary needs change depending on: age, size, state of health, stage of development and physical activities Dietary Groups • Babies – human breast milk up to 6 months, after 6 months small amounts of soft food • Children – regular, small meals, high energy food and all food groups • Teenagers – need Protein, Calcium, Vit D, Iron, Vit C, Vit A and Vit B • Adults – balanced diet, 60 mins of physical activity 3 times a week. Plenty of calcium and Vit . • Pregnant women – Calcium and Vit D, Iron, Folic Acid, Fibre. Avoid foods such as pate, soft cheese, raw or lightly cooked meat, liver, raw eggs, certain types of fish and alcohol and caffeine. • Elderly – Vit D and calcium, fibre and water, Vit C and iron, Vit b12, Vit A,C,E • People on a diet – healthy balanced diet, more exercise • Vegetarians – Iron, Vit C, Proteins and B vitamins • Coeliacs – cannot eat gluten • Diabetes – glucose in blood is too high. Diet has to be controlled. They should have a healthy balanced diet, limit alcohol and caffeine. • Lactose Intolerant – cannot eat dairy foods

10. Food Commodities • Meat • Eggs • Fish • Milk • Cheese • Fruit • Vegetables • Cereals What are the nutritional value of these foods? How do we use them in the diet?

11. GM, Organic and Functional Foods GM FOODS • Changing the ‘genes’ or ‘DNA’ in the food. • Common GM foods are: rape seed oil, Soya bean, cotton, kiwi, maize, sugar, potato and tomato. • Why? • Better resistance to weed killing chemicals • Increased storage or shelf life • Better resistance to insects • Faster growing rates • Less fat • Better resistance to disease Organic Food No artificial fertilisers, pesticides, antibiotics and growth promoters are used Functional Foods Foods that you would eat as part of a normal diet that contain naturally occurring substances that can lower your risk of developing certain diseases enhance your general health.

12. Additives Substances put into processes food by food manufacturers.

13. Heat transfer of foods Conduction – pan of vegetables on the hob Passing heat through solid materials such as metals and food Convection – chicken baking in the oven Pass heat through a gas or liquid Radiation – toast in a grill Passing heat through space without the use of a solid, liquid or gas

14. Preservation Preservation means extending shelf life of products. • Foods can be preserved by smoking and canning. • Smoked food does not need further cooking. • Canned food is already cooked and stored in brine/water. • What other sorts of preservation can you think of? • Canning, accelerated freeze drying, controlled atmosphere packaging, vacuum packaging, cook chill, modified atmosphere packaging, radiation and cryogenic freezing.

15. Safe Storage of Food Low risk foods: this means foods with high acid or sugar content, raw vegetables, edible oils and fats Medium risk foods: this means dried or frozen products, freshly processed products and those with a high fat content High risk foods: this means unprocessed meat, fish, eggs and dairy products

16. Chilling and Freezing • Foods have to be chilled at 1-8˚c to slow the rate of bacterial reproduction. • Foods have to be frozen at 0˚c to -18˚c to slow down the rate of bacterial production so the bacteria is dormant or inactive.

17. Sensory Testing of Food Products Sensory testing involves the scientific measurement of the qualities of a food product. There are a variety of tests which can be done depending on what you want to find out. It is important to select the correct one for the purpose: • Difference tests– these are used to find out if there are any noticeable differences between 2 or more products. E.g. coca cola and diet coca cola • Ranking tests – a set of coded samples are given to the tester in a random order. The tester ranks the samples in order of a specific quality e.g. sweetness. This test is often used to screen one or two of the best samples in a group. • Descriptive tests or profiling – a set of sensory descriptors is given for the testers to use e.g. colourful, glossy, dry etc. and the tester gives a score for each descriptor

18. Packaging Why are foods packaged? • To protect the product – against physical damage, chemical contamination or micro-organisms, insects or rodents • To contain the product e.g. eggs, fruit and vegetables • To preserve the product e.g. tin cans and modified atmosphere packaging (where foods in a package are flushed with a mixture of gases to prolong their shelf life) • To identify and provide information on the product • To prevent tampering – tamperproof packaging techniques now make it easy to detect if a package has been opened, examples include plastic collars on bottle tops, paper strips across jar lids and aluminium foil seals on fruit juice cartons

19. Labelling The 1996 Food Labelling regulations state that a food label must include the following information: • Name of the product clearly displayed • The name and address of the manufacturer • A list of all ingredients in descending order of weight (largest to smallest) • Storage instructions, giving specific details of the best conditions and temperatures for safe storage • Shelf-life of the product must be shown • Cooking instructions (if appropriate) • The country for where the product originated • The net weight of the product

20. Special Dietary needs of Consumers • Coeliacs Disease – allergic to gluten therefore cannot eat anything made from wheat e.g. flour • Lactose intolerant – allergic to lactose (found in milk) therefore cannot eat any dairy produce • Vegans – vegetarians who do not eat any foods associated with animals • Ovo-lacto vegetarian – vegetarians who do not eat meat but will eat eggs and milk • Allergies – the most common food allergy is a nut allergy • Pregnant women – needs lots of protein rich foods, vitamins and minerals. She should avoid soft cheeses and pate due to bacteria that might be present. • Children – needs plenty of protein and calcium. Reduce the amount of sugar and fat.

21. How hazards are controlled during food production HACCP: HACCP stands for Hazard Analysis and Critical Control point. It involves: • Identifying possible risks before, during and after production of a product • The risks are analysed in terms of how likely they are to happen and how serious they are • For each hazard preventative measures and testing/checking is planned in to ensure that the hazard (Critical control point) is reduced.

22. Explain • Expand upon (knowledge) • Show you understand (apply to case) • Give anexample

23. Recommend • Make a choice • Give reasons for choice and • Make relevant to your design

24. Discuss • Put forward both sides of the case then, • Reach a conclusion. • Give reasons for the conclusion.

25. And finally……… Good luck to you all, don’t panic and do your very best!!