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Home Economics – Senior 3 Ms. Azzopardi 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 Home Economics – Senior 3 Ms. Azzopardi 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: ________________________ ______________________ Home Economics – Senior 3 Ms. Azzopardi 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. ___________________________________________________________________________ ___________________________________________________________________________ Home Economics – Senior 3 ii. Ms. Azzopardi 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: _________________________________________________________________ Home Economics – Senior 3 Ms. Azzopardi 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: ______________________________________________________________ Home Economics – Senior 3 ii. Ms. Azzopardi 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? ____________________________ Home Economics – Senior 3 Ms. Azzopardi 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. Home Economics – Senior 3 Ms. Azzopardi 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. ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________