Food
= Any nutritious substance that people eat or drink
Food, Nutrition and
Health
The body needs food for: • Growth and repair of cells • Energy
• Warmth
• Protection from illnesses
• Keeping the body working properly Foodsare made up of different components called Nutrients
Macronutrients and Micronutrients = Components found in food
Two main types of nutrients:
• Macronutrients – needed in large
amounts by the body and are called protein, fats and carbohydrates • Micronutrients – needed in smaller
amounts and are called vitamins and minerals
Eatwell Guide
= A visual help sheet provided by Public Health England showing how to eat healthy with a balanced diet
Eatwell Guide is divided into the five food groups:
• Fruit and vegetables
• Starchy carbohydrates
• Protein
• Dairy and alternatives
• Oils and spreads
Energy Balance
Protein – made up of amino acids Nutritional Needs
Each nutrient has a function: • Protein – for growth and repair
• Fat – for energy and to help with warmth
• Carbohydrates – for energy
• Vitamins – to protect the body and prevent
disease
• Minerals – protection from illness and
disease
Fats may be either:
• Animal fats – butter, lard, cream usually
saturated
• Vegetable fats – sunflower oil, olive oil
usually unsaturated
Too many carbohydrates can lead to obesity.
Nutritional Analysis
Fibre is important to keep the digestive
system healthy. Helping the food waste move through the body. Not enough fibre can cause constipation.
Types of protein:
• High biological value – contain all of the
essential amino acids.
For example – meat, fish, milk and eggs • Low biological value – are missing one
or more essential amino acids.
For example – peas, beans, lentils, gelatine
constipation– when stools are dry and are hard to pass
obesity –being very overweight, carrying more body fat than is healthy
amino acids – the building blocks of protein
gelatine –protein made from boiling animal bones
Carbohydrates divided into three
groups:
• Sugars – e.g. all sugar, treacle, honey
and jam
• Starch – e.g. potatoes, rice, pasta and
bread
• Dietary fibre – e.g. found in cell walls
of fruit, vegetables and cereals.
Vitamin sources main function:
• A – liver, milk, carrots, red peppers
eyes and skin healthy
• B – bread, fish, broccoli, milk, peas
release energy from food
• C – oranges, blackcurrants, peppers
keep connective tissue healthy and help the body absorb iron
• D – butter, eggs, milk, oily fish help
the body absorb calcium
Minerals sources and function:
• Calcium - yoghurt, cheese and milk
builds strong bones and teeth • Iron – dark green vegetables, fish,
egg yolk and meat keeps red blood cells healthy
• Sodium – cheese, bacon keeps the
correct water balance in the body We need energy for:
• Breathing
• Keeping our organs working • Digesting food
• Activities such as walking, running
How much of each nutrient do different people need depends on their:
• Gender • Age • Level of activity • Health condition • Body size • Environment
Cereals
= Are cultivated grasses.
Food
Commodities
The grains of these grasses are used asthe food sources.
How wheat is processed:
• Primary processing – changing the
raw food material into food.
• Milling or grinding – outer layers of
the grain need to be separated from the inner layers
• Extraction rate – percentage of wheat
grain found in the flour. The higher the
extraction rate the higher the fibre. Potatoes and Vegetables
Oats – grow in cool, wet climates. Rolled
oats are formed into flakes after being partly cooked by steam.
Rice – is boiled or
steamed. Can be fried but needs to be boiled first. Types: • Short grain
• Long grain
• Arborio
• Brown
Milk
= Natural food for all young mammals produced by females to feed their young.
Making milk into cheese and yoghurt is called secondary processing.
Vegetables are classified into groups:
• Fruit vegetables – aubergine, tomato
• Seeds and pods – peas, beans, lentils
• Flower vegetables – broccoli, cauliflower
• Leafy vegetables - spinach, cabbage
• Stem vegetables – asparagus, celery
• Tubers – potatoes, yams
• fungi - mushrooms
• Bulbs – onions, garlic, leeks
• Roots – beetroot, carrots, radish Potatoes and vegetables provide B group
vitamins, vitamin C and fibre. Green vegetables also provide iron and calcium.
Types of milk, the temperature, time and processing needed and storage:
• Pasteurised – 72 Celsius for 15 seconds,
store in the fridge of 5 days
• Sterilised – between 110 – 130 Celsius for
10 to 30 mins, room temperature for 6 months but once opened store in fridge for up to 5 days
• Ultra-heat treatment (UHT) – 135 Celsius
for 1 second, room temperature for 6 months but once opened store in fridge for up to 5 days
• Micro-filtered – 72 Celsius for 15
seconds, fridge for up to 45 days but once opened use
within 7 days Fruit
Different types of fruit:
• Soft fruit – raspberry, blackberry
• Citrus fruit – orange, lime, lemon
• Stoned fruit – plum, apricot, cherry
• Tree fruit – apple, pear
• Exotic fruit – banana, kiwi, melon
• Dried fruit – currant, date, raisin
Potatoes part of the plant attached to the
roots below the group –tuber
Different varieties have different qualities: • Floury potatoes – when cooked fall apart
• Waxy potatoes – firm and hold the shape
when cooked
Cheese and Yoghurt = made from milk.
Types of flour and there uses:
• Plain – cakes, biscuits, pastries, sauces
• Self-raising – sponge cakes, scones
• Strong – bread, puff pastry, choux
pastry
• Brown – bread, pastries, biscuits
• Wholemeal – bread, pastries and
biscuits
Glutenforms when water is added to flour and mixed. Bread dough needs gluten to support the gas bubbles to give it a lighter texture.
Durum Wheat flour is used in pasta
making. It is high in protein and holds its shape during
cooking.
The Government‘s 5-a-day Campaign recommends five fruits or vegetables per day and these should be 80g servings.
Bacteria are needed to make both
cheese and yoghurt. These are called
starter culture and are added to warm
heat-treated milk. The starter culture causes the sugar in milk, called lactose to turn into lactic acid.
Secondary processing – changing primary foods into other types of products
Making Cheese from milk by adding rennet which coagulatesthe milk into curds and whey. After heating the curd is cut and the whey drained. Salt is then added.
rennet – contains an enzyme that breaks down the milk into curds and whey
coagulate– when protein sets
Fish
= white, oily and shellfish
Soya, Tofu, Beans, Nuts and Seeds
Popular types of poultry are chicken, duck, goose and turkey.
Poultry = from a bird Meat
= Is the muscle tissue of animals. Popular cuts of meat in the UK:
• Beef – steak, shin, topside, silverside
• Pork – leg, chop, belly
• Lamb – chops, shoulder, leg, shank
Storing meat, fresh meat must be kept in the fridge or freezer.
Cooking meat destroys harmful bacteria and improves the colour, flavor and texture.
• Quick methods of cooking include: grilling, frying, barbecuing and roasting • Slower methods include: braising and
stewing
Food
Commodities
Preparing chicken – should be handledcarefully as it is likely to carry food-poisoning bacteria.
Food-poisoning bacteria – micro-organisms in food which can cause illness
Storing poultry care needed, containers should be covered dates checked.
Types of fish
• White – have white flesh. E.g. cod,
haddock, plaice
• Oily – oil dispersed throughout the
flesh. E.g. mackerel, salmon, tuna • Shellfish – protected by a hard shell.
E.g. prawns, crabs
Soya – textured vegetable protein (TVP)
mince and chunks developed from the soya bean.
Tofu – bean curd made from soya milk,
cheese-like product.
Storing fish, fish goes off very quickly and should be cooked from chilled or frozen.
Beans – are seeds from edible plants.
Contain protein and are high in fibre. Examples are: black eyed beans, borlotti beans, broad beans, red kidney beans.
Nuts – dry edible kernels within a shell. Examples are: almonds, walnuts.
Seeds – good source of vitamins and
minerals. Example are: quinoa, pumpkin seeds and sesame seeds.
Kernels – another name for a seed
Food Safety and
Food Choices
Bacteria
= microscopic single-celled living organisms found everywhere Temperature control
Bacteria is dormantbelow 5 Celsius and above 63 Celsius are mainly destroyed.
Temperature control
is very important. storing food correctly will minimize the risk of food spoilage and food poisoning. Bacteria grows best in the temperature
danger zone – 5 Celsius to 63 Celsius
Food can become contaminated with bacteria from: raw foods, work surfaces and equipment, food handlers, pests, waste food and rubbish.
Raw food contamination comes from:
Raw meat and poultry juices. Eggs and shellfish inside and outside their shells. Soil on food
Pests – insects or animals which may contaminate food
Dormant – Bacteria are inactive and cannot grow
Work surfaces and equipment
contamination from:
Dirty tea towels. Dirty equipment. Chopping board used for different foods
Food handlers contamination from:
Unclean hands. Double-dipping when tasting. Licking fingers
Pests contamination from:
Leaving food uncovered – flies. Letting bins overflow. Crumbs and waste food
remaining on the floor or worksurfaces. Not cleaning the kitchen after every practical lesson
Waste food and rubbish contamination
from:
Food Poisoning
= an illness caused by eating contaminated food
Food poisoning often causes symptoms such as: nausea, vomiting diarrhoea and stomach pain. Usually lasting a short time.
Stages of washing up:
• Scrape waste food from dishes • Stack everything neatly
• Rinse the dirtiest under running tap or leave to soak
• Wash with hot waster and washing-up liquid, use rubber gloves if available • Rinse to remove soap
• Dry and put away • Clean surface and sink
Food Safety and
Food Choices
Sensory evaluation
= judging food on its characteristics Food characteristics:
• Appearance
• Taste
• Smell – aroma
• texture
Judging food based on these characteristics is called sensory evaluation.
Washing up
= washing and rinsing of cutlery, pans and dishes
Types of testing:
• Preference tests – two similar products,
which is preferred
• Hedonic ranking - like or dislike within
a scale
• Triangle test – three samples are given,
two are the same and the tester is asked to identify the ‘odd one out’. • Ranking test – strength of a property in
a number of samples
• Rating test – like or dislike one aspect in
a number od similar food products • Profiling test – star charts are used to
describe appearance, taste and texture of a product
Food Label
= Information on the packaging that is required by law
Food label important to help:
• Decide which food to buy • Store and cook food correctly • Nutritional content of the food Tasting
= message from your tongue to your brain
Costing food
= how much a recipe is going to cost to make
Allergens
= a substance or food that may cause an
allergic reaction
Budgetfor food and choosing ingredients carefully is a way of keeping the weekly shopping bill down.
Traffic light labelling is used to show fat,
saturated fat, salt and sugar content.
Foods that people may be allergic to:
gluten, peanuts, nuts, milk, soya, mustard, lupin, eggs, fish, crustaceans, molluscs, sesame seeds, celery and sulphur dioxide.
The following information is required by law (mandatary):
• Food name
• Ingredients list
• Allergy information
• Net quantity of food
• Minimum date durability
• Storage
• Name and address of manufacturer
• Country of origin
• Instructions for use
• Nutrition declaration
Taste is detected by the taste buds.
Sweet – sugar, honey or artificial
sweeteners
Salt – table salt, seafood
Sour – yoghurt, vinegar, lemons Bitter – coffee, dark chocolate Nausea – feeling sick
Vomiting– being sick
Diarrhoea– passing looser or more frequent stools than is normal for you
Budget – a particular amount of money put aside to spend on something
Food choice
= factors that may influence food choice Reasons for making food choices:
• Celebration, Occasion
• Enjoyment, Preferences
• Cost
• Fashion
• Availability, seasonality
• Healthy eating, physical activity level
• Lifestyles
• Religion, culture
Traditional dishes made in Britain:
• Roast meat (beef, lamb, pork, chicken) with Yorkshire pudding
• Fish and chips, Shepherd’s pie
• Stews and casseroles, Pies and pasties
• Sausages and mashed potatoes
• Victoria sponge cake, Trifle, Shortbread
• Custard, Fruit crumbles and fruit pies
International cuisines originating from other countries and cultures due to climate. For example in Italy:
• North is cooler and mountainous – rice is grown and meat is cured
• South is hotter – tomatoes, olives and lemons are grown
Food provenance and
Food science
Function and chemical properties of food
Food provenance
= knowing where food is grown, reared and caught and how it is produced and transported
• Food that is grown – crops
• Food that is caught – fish and shellfish
• Food that is reared – animals.
Two farming methods:
• Intensive farming – increasing the amount of food produced
• Free range farming – animals in outdoor spaces
Cooking and heat transfer
Seasonal food – only available at certain
times in the year.
Advantages in choosing seasonal food:
• Local or grown in UK • Food miles low • Support local farms
• More nutrients as they are fresh • Plentiful and cheaper
• extra fruit can be made into chutneys, pickles or jam
Disadvantages in seasonal food:
• Served too often food becomes repetitive
• Food not sold or used quickly can be wasted
British cuisine
= style of cooking in a the UK Traditional ingredients from Britain: • Vegetables – Potatoes, parsnips, leeks,
sprouts
• Fruit – apples, strawberries, plums
• Herbs – mint, chives, sage
• Beef, lamb, poultry, pork
• Cheese – cheddar, double Gloucester,
stilton • Milk
• Fish – mackerel, cod, haddock, salmon
Food transported is calculated in food
miles, distance food travels to the
consumer.
Food waste - when you have prepare too
much or it goes off before use
Organic farming – strict guidelines using
no artificial pesticides or fertilisers. Organic logos used:
Food Safety and
Food Choices
Cooking food for different reasons:
• Destroy harmful bacteria
• Improve colour, flavour, smell and texture
• Make food last longer • Make the diet more varied
Three methods of heat transfer: • Conduction – heat from the stove
transfers to the pan
• Convection – heat transfers through a
liquid (water)
• Radiation – direct heat via an element
Shortening – Adding fat to biscuits and
pastries gives them a good crumbly texture.
Aeration – air trapped in a mixture gives a
springy texture in cake.
Denaturation of protein – when the long
chain of amino acids that make up proteins unfold. This happens when protein foods are either heated, beaten or exposed to acidic foods.
Coagulation of proteins – When the
protein in food sets during the cooking process. Egg whites become solid.
Sugar and syrup – types of carbohydrate,
caramelise when heated. Water