Beta-glucan is a soluble fibre found naturally in cereal grains.

What is the name of the deficiency disease caused by not enough vitamin A?

What are the two proteins found in flour?

Which two vitamins help the body to make healthy red blood cells?

B group vitamins – B1, B2, B12, Folate and vitamin C.

What are the main water-soluble vitamins?

• Heating sugar (sucrose) causes it to turn into a syrup (it melts)
• As heating continues, the hydrogen and oxygen molecules it contains form water, which evaporates
• The colour of the sugar syrup change to golden brown as it caramelises.

Complex carbohydrates do not taste sweet. These are include starch, dietary fibre, pectin and dextrin.

What is the name of the deficiency disease caused by not enough iron?

Foods that contain a lot of moisture and nutrients, especially protein.

Helps to keep the eyes healthy and strengthen the immune system.

What is the role of vitamin A in the body?

✓ Obesity – if the body is getting more carbohydrate that is can burn off in energy then it will start to store the rest into fat.
✓ Diabetes (type 2) – if the diet is high in processed carbohydrates (sugary foods, white bread, potatoes, white rice), the body quickly breaks these down and burns them off – over time this can put pressure on the pancreas, which stops working properly
✓ Tooth decay.

What are the effects of too much carbohydrate in the diet.

Denatured protein molecules start to unravel and join up with others in large groups.
Heat changes in ph level causes the protein to harden and set or “ coagulate”.

What is the name of the deficiency disease caused by not enough vitamin C?

Which vitamin helps the body absorb iron?

Name two foods that a coeliac cannot eat.

Help to keep our immune system up and help our body to stay healthy – they important for body maintenance.

The chemical bonds in the protein molecules are broken so the molecule opens up and changes shape.

What does the word “denaturation” mean?

➢ Moist
 ➢ Darker-Caramelisation
 ➢ Sweetness becomes
Texture change-nuttier
➢ Water evaporates-
condenses

5-63 degrees C.          The temperature at which bacteria multiply the fastest.

✓ Lack of energy – if too little carbohydrate is eaten the level of glucose in the blood will drop and the cells in the body will not have enough energy
✓ Weight loss – If this happens over a long time the body will start to use the energy stored in its fat cells, causing the person to loose weight
✓ Weakness – the body needs energy for the brain and organs to work. When the fat store has been used up, the body will start to break down the protein that makes up the muscles in the body.

what are the effects of too little carbohydrate in the diet?

1. Bulk Fermentation Process
2. Chorleywood Bread Process

Name the two industrial ways of making bread.

Which vitamin helps the body absorb calcium?

What is the anagram to remember the fat-soluble vitamins?

When the yeast turns the sugar and starch into alcohol which produces CO2.

A micro-organism that is harmful to humans and causes food poisoning.

Biological, chemical and physical (think the three sciences)

What are the three types of kitchen hazards.

Campylobacter, E.Coli, Salmonella, Listeria, Staphylococcus Aureus.

Give the names of the five main types of bacteria that cause food poisoning.

Carbohydrate is a macronutrient that is needed by all animals. It is made during photosynthesis in plants.

wholegrain flour, bread, oats and muesli, breakfast cereals, porridge, fresh fruit and vegetables.

LBV from plant sources, have some of the essential amino acids our bodies need.


➢289kJ (70kcals) energy.                                                                     ➢1g protein
➢4g fat
➢7g carbohydrate                                                                     ➢25-35mg calcium.                                                                          Breast milk also provides special proteins, antibodies and white blood cells.

On average what does 100g of breast milk provide?

What is the name of the deficiency disease in children caused by not enough vitamin D?

• Denature during cooking (chemical bonds break
 down)
- Physical (whisking, beating, kneading bread)
- Temperature (cooking eggs)
- Acid (marinating meat to soften it)
• Then they coagulate (cooking eggs until solid)
• Foams (trapping of air such as a mousse or cream) overbeating can cause the foam to collapse. Egg white foams become solid when cooked – meringue
• Gluten (protein found in wheat flour, gives elasticity) gluten is formed from 2 proteins glutenin and gliadin when water is added.

to replace menstrual losses.     Teenage girls require 14.8mg of  iron each day.

Why do adolescent girls need more iron than adolescent boys?

Needed for red blood cells which help to transport oxygen around the body.

To help the blood to clot when the body is injured.

What is the function of vitamin K in the body?

When egg white is overwhisked the protein bonds break. Liquid then leaks out –
what is this process called?

Simplex carbohydrates are sugars that taste sweet.

High Biological Value protein 
Unsaturated Fat 
 Omega 3 and 6                                                                                             Iron

What is the nutritional value of meat, fish and eggs?

What is the name of the deficiency disease caused by not enough vitamin B1?

Which vitamin is made in the body from the action of sunlight on the skin?

HBV from animal sources, have all of the essential amino acids our bodies needs for growth and muscle repair.

Which mineral causes high blood pressure if you have too much of it in food?

The breaking up of starch molecules into smaller groups of glucose molecules when they are exposed to dry heat.
Browning of the starch.
The colour, aroma and taste changes.

The swelling of starch granules when they are cooked with a liquid to the point where they burst and release starch molecules.

English (UK)

general knowledge for GCSE food science and nutrition. 

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Annie Bharucha

United Kingdom

DEFAULT (England)

Food & Nutrition

GCSE food science and nutrition flash cards.

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GCSE Food Science Study Flashcards: Free General Knowledge & Quizzes

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GCSE Food Science Study Flashcards: Free General Knowledge & Quizzes

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