Podcast
Questions and Answers
Which of the following is a key example of a commodity in the food industry?
Which of the following is a key example of a commodity in the food industry?
What are staple foods?
What are staple foods?
Which organization leads international efforts to defeat hunger?
Which organization leads international efforts to defeat hunger?
What are food-based dietary guidelines?
What are food-based dietary guidelines?
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Which of the following is NOT a common way to classify food?
Which of the following is NOT a common way to classify food?
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What are two key systems of food groupings mentioned in the text?
What are two key systems of food groupings mentioned in the text?
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What is the purpose of food classification systems?
What is the purpose of food classification systems?
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Which chapter of the book discusses the glycaemic index?
Which chapter of the book discusses the glycaemic index?
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Which two countries have food guides presented in a plate shape?
Which two countries have food guides presented in a plate shape?
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What is the key example of a pictorial guide developed by a collaboration between the Mediterranean Diet Foundation and several international entities?
What is the key example of a pictorial guide developed by a collaboration between the Mediterranean Diet Foundation and several international entities?
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Which food group contains carbohydrates mainly as starches, proteins, and fat, along with dietary fibre and phytonutrients with antioxidant properties?
Which food group contains carbohydrates mainly as starches, proteins, and fat, along with dietary fibre and phytonutrients with antioxidant properties?
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Which food group is characterized by their sweet taste, high water content, varying carbohydrate levels, very low protein content, and a negligible fat content?
Which food group is characterized by their sweet taste, high water content, varying carbohydrate levels, very low protein content, and a negligible fat content?
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Which of the following is true about vegetables?
Which of the following is true about vegetables?
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Which of the following is a key nutrient found in milk, yoghurt, and cheese?
Which of the following is a key nutrient found in milk, yoghurt, and cheese?
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Which food group contains meat from slaughtered animals, products of live animals, and protein-rich plant sources?
Which food group contains meat from slaughtered animals, products of live animals, and protein-rich plant sources?
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What is a key nutrient found in legumes?
What is a key nutrient found in legumes?
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Which of the following food groups is typically high in monounsaturated and polyunsaturated fats and protein?
Which of the following food groups is typically high in monounsaturated and polyunsaturated fats and protein?
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Which of the following is a type of nut?
Which of the following is a type of nut?
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Which food group contains fats and oils that range in fatty acid profiles, with vegetable sources containing predominantly polyunsaturated and monounsaturated fats and animal sources high in saturated fat?
Which food group contains fats and oils that range in fatty acid profiles, with vegetable sources containing predominantly polyunsaturated and monounsaturated fats and animal sources high in saturated fat?
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Which of the following is a type of herb or spice?
Which of the following is a type of herb or spice?
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Which organization developed the Australian Guide to Healthy Eating?
Which organization developed the Australian Guide to Healthy Eating?
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Which food group is NOT included in the foundation layers of the Healthy Eating Pyramid?
Which food group is NOT included in the foundation layers of the Healthy Eating Pyramid?
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What is the purpose of the separate group for discretionary choices in the Australian Guide to Healthy Eating?
What is the purpose of the separate group for discretionary choices in the Australian Guide to Healthy Eating?
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Which nutrients are NOT listed as distinguishing nutrients for the Lean meat and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans group in the Australian Guide to Healthy Eating?
Which nutrients are NOT listed as distinguishing nutrients for the Lean meat and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans group in the Australian Guide to Healthy Eating?
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Which organization published the Nutrient Reference Values for Australia and New Zealand?
Which organization published the Nutrient Reference Values for Australia and New Zealand?
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What is the title of the publication by Painter, Rah, and Lee in 2002?
What is the title of the publication by Painter, Rah, and Lee in 2002?
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Which year was the Educator Guide published?
Which year was the Educator Guide published?
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What is the DOI (Digital Object Identifier) of the publication by Painter, Rah, and Lee in 2002?
What is the DOI (Digital Object Identifier) of the publication by Painter, Rah, and Lee in 2002?
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Which organization published the Australian Guide to Healthy Eating?
Which organization published the Australian Guide to Healthy Eating?
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What is the URL for the Healthy Eating Pyramid resource by Nutrition Australia?
What is the URL for the Healthy Eating Pyramid resource by Nutrition Australia?
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Which two components make up the majority of starch?
Which two components make up the majority of starch?
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What is the process called when starch granules take up water and irreversibly swell?
What is the process called when starch granules take up water and irreversibly swell?
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Which protein in wheat forms gluten when mixed with water?
Which protein in wheat forms gluten when mixed with water?
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Which type of wheat forms stronger and more elastic gluten?
Which type of wheat forms stronger and more elastic gluten?
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Which term is used on food labels to indicate the presence of gluten?
Which term is used on food labels to indicate the presence of gluten?
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Which component of a gelatinised starch mixture allows it to become solid or rigid when cooled?
Which component of a gelatinised starch mixture allows it to become solid or rigid when cooled?
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What is the term for the separation of fluid from a cooled starch gel?
What is the term for the separation of fluid from a cooled starch gel?
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Which of the following describes the process of gelatinisation?
Which of the following describes the process of gelatinisation?
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What is the function of gluten in baking?
What is the function of gluten in baking?
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How does the content of amylose/amylopectin impact the glycemic index (GI)?
How does the content of amylose/amylopectin impact the glycemic index (GI)?
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What is the process of retrogradation?
What is the process of retrogradation?
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What is syneresis?
What is syneresis?
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What are the parts of a grain?
What are the parts of a grain?
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What is the process of turning a grain into flour called?
What is the process of turning a grain into flour called?
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Which of the following is true about the fatty acid composition of lipids in cereals?
Which of the following is true about the fatty acid composition of lipids in cereals?
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What is the definition of wholemeal food according to FSANZ?
What is the definition of wholemeal food according to FSANZ?
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What is the purpose of adding thiamin to bread making flour?
What is the purpose of adding thiamin to bread making flour?
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Which monosaccharides are found as simple sugars?
Which monosaccharides are found as simple sugars?
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What is the temperature at which caramelisation occurs for sucrose and glucose?
What is the temperature at which caramelisation occurs for sucrose and glucose?
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What is required for the Malliard reaction to occur?
What is required for the Malliard reaction to occur?
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What are resistant starches naturally present in?
What are resistant starches naturally present in?
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Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?
Which of the following is NOT a factor that influences the Glycaemic Index (GI) of a meal?
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Coeliac disease is an expression of an allergic reaction to:
Coeliac disease is an expression of an allergic reaction to:
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Retrogradation in a cooked starch/liquid mixture is due, in part, to:
Retrogradation in a cooked starch/liquid mixture is due, in part, to:
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Define and explain the term 'retrogradation' in relation to starch.
Define and explain the term 'retrogradation' in relation to starch.
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Define and explain the term 'gelatinisation' in relation to starch.
Define and explain the term 'gelatinisation' in relation to starch.
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What is the nutrient value of cereals and grains in the human diet?
What is the nutrient value of cereals and grains in the human diet?
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What are the positive and negative contributions of 'non'-nutrient components in cereals and grains?
What are the positive and negative contributions of 'non'-nutrient components in cereals and grains?
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What is the community perception of whole grains?
What is the community perception of whole grains?
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Can you think of any recent media/social media about grains?
Can you think of any recent media/social media about grains?
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