Nat 5 HFT Revision

Explain two practical ways to encourage children to eat more fruit and

vegetables.

• F:vegetables can be added into soup

  C:which may be

  blended so that they are easier to eat for children

• Chop them up small

• F:vegetables can be added into soup

  C:which may be

  blended so that they are easier to eat

• fruit can be made into a smoothie with less lumpy

  texture so children will be more likely to drink it

Give two sources of high biological value protein

• cereals

  pulses

• nuts

  beans

• milk

  poultry

• Bread

  eggs

Give two sources of low

biological value protein.

• cheese

  eggs

• nuts

  beans

• grapes

  ham

• fish

  chicken

State two functions of protein.

• development of strong bones and teeth

• production of red blood cells

• secondary source of energy.

• growth, repair

  and maintenance of body cells and tissues

Give two reasons for choosing a vegetarian diet.

• concerns about animal welfare

• may not like the taste/texture of meat

• its easy to cook

• the food doesn't need seasoned

Explain two ways in which supermarkets can encourage consumers to eat

more fruit and vegetables.

• F: supermarkets could provide ready prepared

  fruit/vegetables, C: so reducing food

  preparation time for the consumer

• F:supermarkets could provide ready prepared

  fruit/vegetables, C:so reducing food

  preparation time

• supermarkets could provide ready prepared

  fruit/vegetables

• F: fruit/vegetables could be included in meal

  deals,

  C: so encouraging consumers to choose

  it as one of the options

Give two dietary factors that may contribute to the development of

coronary heart disease.

• high salt intake

• high fat/saturated fat intake

• Salt

• fat

Describe two functions of water in the diet.

• water is required for all body fluids eg blood

• water is required to regulate body

  temperature

• keeps body hydrated.

• assists with waste removal

explain concept generation

• the ideas stage

• F: Concept generation provides initial ideas for a new product

  C: so

  gaps in the market are found

• will establish if there is a gap in the market

• F: provides initial ideas for a new product

  C: so

  gaps in the market are found

Explain the functional property of sugar when making a

baked item.

• F: Sugar helps baked products achieve a golden-brown

  colour

  C: so improves

  appearance

• F: makes foods sweeter

  C: so improves the

  flavour of baked items.

• Traps air when it is creamed with fat

  (aeration), so helping baked products to

  rise