Podcast
Questions and Answers
Which nutrient is abundant in fish, contributing to its high biological value?
Which nutrient is abundant in fish, contributing to its high biological value?
- Unsaturated omega-3 fatty acids (correct)
- Saturated fats
- Vitamin E
- Vitamin C
Chicken fat is predominantly unsaturated.
Chicken fat is predominantly unsaturated.
False (B)
Besides muscle meat, which organ meats are a significant source of Vitamins A and D in red meat?
Besides muscle meat, which organ meats are a significant source of Vitamins A and D in red meat?
heart and liver
The process of breaking down milk fat into small particles for a consistent texture is known as ______.
The process of breaking down milk fat into small particles for a consistent texture is known as ______.
Match the following food types with their primary nutritional attributes:
Match the following food types with their primary nutritional attributes:
Which of the following vitamins is NOT typically found in significant amounts in chicken?
Which of the following vitamins is NOT typically found in significant amounts in chicken?
Red meat is a significant source of carbohydrates.
Red meat is a significant source of carbohydrates.
What is the main reason for pasteurizing milk?
What is the main reason for pasteurizing milk?
Removing ______ from milk reduces its energy content.
Removing ______ from milk reduces its energy content.
According to the Finnish Food Authority, which type of milk is recommended for its lower energy and saturated fat content?
According to the Finnish Food Authority, which type of milk is recommended for its lower energy and saturated fat content?
Milk naturally contains Vitamin D.
Milk naturally contains Vitamin D.
What type of fat is predominantly found in red meat?
What type of fat is predominantly found in red meat?
Red meat is a great source of HBV ______, providing essential amino acids.
Red meat is a great source of HBV ______, providing essential amino acids.
Which mineral is abundant in both red meat and poultry?
Which mineral is abundant in both red meat and poultry?
Homogenization increases the fat content of milk.
Homogenization increases the fat content of milk.
Which vitamin group is red meat particularly rich in?
Which vitamin group is red meat particularly rich in?
What benefit does pasteurization provide, besides making milk safer?
What benefit does pasteurization provide, besides making milk safer?
Compared to other types of milk, skimmed milk contains the lowest amount of ______.
Compared to other types of milk, skimmed milk contains the lowest amount of ______.
Lactose is a type of protein found in milk.
Lactose is a type of protein found in milk.
Which mineral found in red meat is essential for bone health, energy production, and various biochemical reactions?
Which mineral found in red meat is essential for bone health, energy production, and various biochemical reactions?
Flashcards
Fish
Fish
High biological value protein, rich in minerals, Vitamin A, B, D, and unsaturated omega-3 fatty acids.
Chicken
Chicken
Low in fat, high in protein, mainly saturated fat. Contains vitamin B3 and B6, iron, zinc, and phosphorus.
Red Meat
Red Meat
Great source of HBV protein and saturated fat, low in carbohydrates, rich in B-group vitamins, iron, and phosphorus.
Homogenization
Homogenization
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Lactose
Lactose
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Skimmed Milk
Skimmed Milk
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Pasteurization
Pasteurization
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Red Meat Benefits
Red Meat Benefits
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Offal, Organ meat
Offal, Organ meat
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Study Notes
- Fish contains high biological value, minerals, Vitamin A, Vitamin B, Vitamin D, and unsaturated omega-3 fatty acids.
Poultry
- Chicken is a source of protein that contains low fat.
- The fat in chicken is mainly saturated.
- Chicken contains vitamin B3 and vitamin B6, as well as iron, zinc, and phosphorus.
Red Meat
- Great source of HBV protein that contains essential amino acids.
- Fat is saturated fat.
- Low in carbohydrates.
- Red meat contains B-group vitamins.
- Offal, heart and liver are sources of vitamins A and D.
- Red meat is a source of iron and phosphorus.
Dairy
- Milk does not naturally contain Vitamin D.
- Homogenization uses high pressure to break down milk fat into small particles, ensuring even mixing for a consistent texture.
- Lactose is a sugar in milk, its removal reduces the milk's energy content.
- The Finnish Food Authority suggests opting for skimmed milk.
- Skimmed milk contains the lowest energy and saturated fat.
- Skimmed milk maintains the same protein, vitamins, and calcium levels.
- Pasteurization heats milk to destroy harmful bacteria, making it safer to drink and extending its shelf life.
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