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Junior Cert Science- > Food > Flashcards

Food Flashcards

0
Q

Sources of sugar

A

Jam
Sweets
Soft drinks

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1
Q

What are the 3 classifications of carbohydrates

A

Sugar
Starch
Fibre

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2
Q

Sources of starch

A

Bread
Potatoes
Pasta

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3
Q

Sources of fibre

A

Bran
Veg
Fruit

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4
Q

Function of sugar

A

Provides energy

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5
Q

Function of starch

A

Provides energy

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6
Q

Function of fibre

A

Prevents constipation

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7
Q

Classification of fat

A

Saturated fat

Unsaturated fat

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8
Q

Sources of fat

A

Butter
Fatty meat
Cheese

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9
Q

Function of fat

A

Provides energy and heat

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10
Q

sources of protein

A

Fish
Eggs
Nuts
Lean meat

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11
Q

Function of protein

A

Growth and repair of cells

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12
Q

Classification of vitamins

A

Vitamin c

Vitamin d ………..

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13
Q

Sources of vitamin c

A

Oranges

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14
Q

Sources of vitamin d

A

Milk
Cheese
Sunlight

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15
Q

Function of vitamin c

A

Healthy gums and skin

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16
Q

Function of vitamin d

A

Healthy bones

17
Q

Classification of minerals

A

Calcium

Iron

18
Q

Sources of calcium

A

Milk

Cheese

19
Q

Sources of iron

A

Red meat

20
Q

Function of calcium

A

Strong bones

21
Q

Function of iron

A

To make red blood cells

22
Q

What do you do to test for starch in a food

A

1 get a food to test and place it on a tile

  1. Use a dropper to add a drop of iodine
  2. take down colour change
23
Q

If the food time contains starch what colour will the iodine become

A

From orange/brown to blue/blackw

24
Q

What colour will the iodine go if there isn’t starch

A

Stays orange/brown

25
Q

How do you test for reducing sugar (glucose)

A
  1. Put a dissolved food sample and Benedict’s solution into a test tube
  2. Put that test tube into a large beaker of water
  3. Turn on the Bunsen burner
    4 put the beaker on top of the tripod
  4. Identify colour change
26
Q

What colour will the food sample tuen if glucose is heated

A

Blue to brick red

27
Q

What colour will the food sample be it glucose isn’t present

A

Stays blue

28
Q

How do you test for fats

A 
1put a sample of food onto brown Paper
2 fold over paper
/. Rub together 
4. Open agin
5. Check if stain in translucent
29
Q

Waht will the stain be if fat is present

A

Translucent

30
Q

What will the stain be if fat isn’t present

A

Nothing w

31
Q

How do you test for protein

A
  1. a food sample unto a test tube
  2. Put a drop of copper sulphate and sodium hydroxide into the test tube
    3 Wait for the result
    4 Take disown results
32
Q

What colour will it the food sample change if protein is present

A

Blue to violet

33
Q

What colour will the food sample change if protein isn’t present

A

Stays the same

34
Q

What is a balanced diet

A

It provides the right amount of the right nutrients to stay healthy

35
Q

What does a food pyramid show

A

Show jow much of each nutrient is needed for a heathy diet

36
Q

How much of the cereals and potatoes groups should we have a day

A

6 portions

37
Q

How many portions of fruit and veg group a day

A

5 portions

38
Q

How mauch portions of the dairy group. A day

A

3 portion a

39
Q

How many portions of the protein group a dat

A

2 portions

40
Q

How many portions of the fatty food s group a dat

A

Rarely

41
Q

How do you find out how much enegy is in foods

A
  1. Put a test tube with water on a resort stand (connected to the clamp for diagram)
  2. Place a thermometer in the test tube
  3. set fire to the food sample
  4. The temperature of the water should rise

Junior Cert Science- (39 decks)

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