ZIMSEC · Form 5 · Lower 6
Food Science and Nutrition
4 topics4 with notes
0%
Study this subject topic by topic
Progress is saved on this device. Join free to keep it everywhere.
- Food chemistry and functional properties Denaturation and coagulation by heat, acid and mechanical action (whisking egg whites forms foams); gluten formation (gliadin and glutenin) gives dough elasticity; gelation (gelatine); enzymic browning (polyphenol oxidase) in cut fruit, prevented by acid or blanching.
- Nutrition, energy and metabolism Energy values: carbohydrate 17 kJ (4 kcal) per gram; protein 17 kJ (4 kcal); fat 37 kJ (9 kcal); alcohol 29 kJ (7 kcal).
- Diet, health and food security Type 2 diabetes, hypertension, cardiovascular disease, some cancers and osteoporosis. Risk factors: high salt, sugar and saturated fat; low fibre; inactivity; smoking and alcohol.
- Food microbiology and food safety Food, moisture (water activity), temperature (danger zone about 5–63 °C), time, pH and oxygen.