Food Science and Nutrition Key Concepts

Emulsification in the context of functional properties of food is:

• the process of mixing two immiscible liquids to form a stable mixture

• the process of breaking down large molecules into smaller ones

• the process of heating food to destroy microorganisms

• the process of adding flavor to food

Oxidation in the context of functional properties of food refers to:

• The process where food loses electrons, often resulting in changes in color, flavor, or nutritional value.

• The process of adding water to food to improve texture.

• The removal of fat from food to make it healthier.

• The process of freezing food to preserve it.

Leavening in the context of functional properties of food refers to:

• The process of increasing the volume of food by incorporating gases

• The process of preserving food by drying

• The process of adding flavor to food

• The process of coloring food

What is rancidity in the context of functional properties of food?

• The process by which food becomes sour and spoiled due to oxidation of fats.

• The process of food losing its color due to exposure to light.

• The process of food becoming sweeter over time.

• The process of food absorbing moisture from the air.

Name two fat-soluble vitamins important for health.

• A and D

• B and C

• C and E

• B and K

Name three minerals important for health mentioned in the nutrition section.

• Calcium, iron, and sodium

• Zinc, copper, and lead

• Mercury, arsenic, and gold

• Potassium, silver, and platinum

List two effects of under-consumption of nutrients.

• Anaemia and osteoporosis

• Obesity and diabetes

• Hypertension and hyperactivity

• Tooth decay and high cholesterol

What are two effects of over-consumption of nutrients on health?

• Cardiovascular disease and Type 2 diabetes

• Improved vision and stronger bones

• Faster wound healing and increased energy

• Reduced risk of infections and better digestion

What is one societal influence on food choices?

• Lifestyle, culture, or religion

• Weather patterns

• Nutritional content

• Cooking time

What is the Australia New Zealand Food Standards Code related to?

• Food labelling requirements

• Building safety regulations

• Maritime navigation rules

• Telecommunications standards