Exam (elaborations)

WJEC Level 3 Certificate in Food Science and Nutrition

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WJEC Level 3 Certificate in Food Science and Nutri

Institution
WJEC Level 3 Certificate In Food Science And Nutri

Define good nutrition - answer-eating a wide variety of foods (mainly plant foods) that are mostly unprocessed (whole foods) and drinking plenty of water Define malnutrition - answer-an insufficient, excessive or unbalanced intake of nutrients and energy that affects general health, body growth ...

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wjec level 3 certificate in food science and nutri

Institution WJEC Level 3 Certificate in Food Science and Nutri
Module WJEC Level 3 Certificate in Food Science and Nutri

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WJEC Level 3 Certificate in Food Science and
Nutrition
Define good nutrition - answer-eating a wide variety of foods (mainly plant foods) that are mostly
unprocessed (whole foods) and drinking plenty of water

Define malnutrition - answer-an insufficient, excessive or unbalanced intake of nutrients and energy that
affects general health, body growth and functions and leads to a range of diet-related diseases

Define the term ambient - answer-ordinary room temperature, average between 19c and 21c but
variable according to the season and climate

Define the term anaphylaxis - answer-a severe life-threatening allergic reaction to an allergen

Define the term Basal Metabolic Rate (BMR) - answer-the minimum amount of energy needed by the
body to stay alive and function whilst the body is warm and at rest

Define the term biological value - answer-how much of a nutrient in a food is used by the body, after the
nutrient has been digested and absorbed from the small intestine

Define the term blanching - answer-Plunging vegetables, such as peas into boiling water for a few
seconds to inactivate enzymes before freezing

Define the term coagulation - answer-The interaction of denatured protein molecules with other
denatured protein molecules to form solid and gel textures

Define the term complementary interactions - answer-the ways in which nutrients and other natural
substances in foods all work together in very complex chemical reactions to maintain the body and
health

Define the term condensation reaction - answer-when 2 molecules bond together with the loss of a
molecule of water

Define the term contamination - answer-the addition of something to food that is harmful to health if
the food is eaten

Define the term cross-contamination - answer-The transfer of bacteria from contaminated foods, liquid
and solid substances, surfaces, materials or animals to other foods.

Define the term denaturation - answer-the breaking of bonds that hold protein molecules together and
cause them to unravel

Define the term dietary fibre - answer-the name used for the polysaccharide cellulose which enables the
body to get rid of solid waste products (faeces)

,Define the term Dietary Reference Values (drvs) - answer-the amount of different nutrients that
different groups of people in a population need

Define the term digestion - answer-breaking something down into its component parts

Define the term due diligence - answer-being able to prove that reasonable actions to avoid health risk
have been taken

Define the term Estimated Average Requirement (EAR) - answer-estimated average daily requirements
of a nutrient or energy for a population of healthy people

Define the term food poisoning - answer-an unpleasant and potentially severe illness caused by eating
food that's either contaminated or naturally poisonous

Define the term fortification of foods - answer-Fortification is the addition of nutrients to a food product
either to increase the amount of nutrients naturally present in the food, or to add other nutrients to the
food that don't naturally occur in it

Define the term free radical - answer-an oxidised substance that's reactive and can lead to the damage
of body cells and cause illness

Define the term gluconeogenesis - answer-the process by which glucose is made from non-carbohydrate
molecules

Define the term glycaemic index (GI) - answer-a system for rating foods according to how rapidly and by
how much they individually raise the blood glucose level in a person

Define the term glycogenesis - answer-the formation of glycogen in the body

Define the term glycogenolysis - answer-the process that breaks down glycogen in the liver and muscles
in order to release glucose for energy

Define the term glycosidic bond/linkages - answer-the bond that links 2 monosaccharides together by a
condensation reaction

Define the term hydrogenation - answer-a process in which hydrogen atoms are added to unsaturated
fatty acids to make them saturated

Define the term hydrolosis - answer-breaking the bond between 2 molecules that was formed by a
condensation reaction by adding a molecule of water

Define the term hydrophilic - answer-a substance that has an affinity (is attracted to) water

Define the term hydrophobic - answer-a substance that repels water and will not mix with it

Define the term leaching - answer-the loss of a nutrient from a food by it dissolving in the water it's
cooked in

, Define the term legislation - answer-a law or set of rules and regulations created by government and
made official and applied by parliament

Define the term Lower Reference Nutrient Intake (LRNI) - answer-the amount of a nutrient sufficient for
those people in a population of healthy people with the smallest daily requirements

Define the term metabolism - answer-it is used to describe the thousands of complex and
interconnected biochemical reactions that constantly take place in the body

Define the term nutrient density - answer-a measure of the number and quantity of different nutrients a
food contains

Define the term nutrition transition - answer-a major change in the food consumption habits (thus
nutrient intake) of a group of people as they experience a gradual transition from a traditional diet of
locally grown foods that are high in plant foods, to a diet high in animal foods.

Define the term peptide bond - answer-the bond that forms when the amino group of one amino acid
reacts with a carboxyl group of another amino acid, with the loss of one molecule of water

Define the term Physical Activity Level (PAL) - answer-the amount of physical exercise a person does
each day

Define the term rancid - answer-when a fat or oil develops off flavours and odours because it's been
broken down by oxygen

Define the term Reference Nutrient Intake (RNI) - answer-amount of a nutrient sufficient (or more than
sufficient) for 97.5% of people in a population of healthy people on a daily basis

Define the term respiration - answer-the release of energy from glucose in a complex series of chemical
reactions inside body cells

Define the term spoilage - answer-when food has become unpalatable, unfit and unsafe to eat

Define the term sustainable diet - answer-a diet that's ecologically friendly, has low environmental
impact and aims to protect and respect a range of criteria in the food system

Define the term symbiotic - answer-a close biological interaction between 2 different living organisms

Define the term Total Metabolic Rate (TMR) - answer-the sum of the energy a person needs for their
BMR+PAL

Describe the 4 stages of folding in protein molecules - answer-1. Primary structure: polypeptide chain-
this is composed of lots of different amino acids
2. Secondary structure: polypeptide chain either twists into a helix shape or folds into a concertina
shaped sheet
3. Tertiary structure: polypeptide chains fold more and more so the protein molecule starts to become
compact and more bonds are formed to hold it together

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