Level 3 Level 5
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grows and repairs cells. Found in red meat, pulses, nuts.
Low Biological Value protein. Nuts, cereals, pulses.
High Biological Value protein. Meat, fish, dairy, soya.
helps food move through body and prevents constipation. Vegetables, wholemeal bread, beans.
keeps body at right temperature and helps digest food.
provides body with energy. Bread, pasta, cerals
long lasting energy. Bread, pasta, cereals.
short bursts of energy. Cakes, jams, sugar, sweets.
energy, keeping the body warm, protecting organs.
Less healthy. Meat, butter, cheese.
More healthy. Seeds, fish, vegetable oils.
Eyesight. Found in fish, eggs, butter, oranges, dark green vegetables.
B Group Vitamins
Helps release energy from carbohydrates. Cereal, meats, fish.
Fights disease and helps body absorb iron. Oranges, peppers, tomatoes, green vegetables and potatoes.
Strong bones and teeth. Eggs and oily fish.
needed to make red blood cells. Red meat and green vegetables.
Disease from lack of iron.
needed for strong bones. Milk, cheese, green vegetables, tofu.
Disease of the bones due to lack of calcium.
low in fat, sugar and salt. High in fibre. Varied.
a way of showing how much of each type of food you should eat.
risks of unhealthy eating
obesity, diabetes, heart disease, high blood pressure, some cancers.
don't eat meat or fish but eat animal products ( milk, eggs). They get protein from eggs, milk, nuts and pulses.
don't eat meat, fish or any animal products. They get protein from nuts and pulses.
can't eat a protein called gluten which is found in most grains (wheat,rye) such as bread, cakes, cereals, pasta.
people with nut allergies must avoid products with nuts or traces of nuts.
a sugar found in milk.
nutritionally balanced meals
contain a mixture of vegetables, complex carbohydrates and protein.
some religious people avoid certain foods. For example Jews don't eat pork or shellfish, Muslims don't eat pork, Hindus don't eat beef.
Planning a menu
means using a mixture of foods for nutrition, colour, texture and flavour, allowing for the type of catering outlet and the skill of the chef and the equipment available, and recognising the preferences of the customers at different times of the day or year.
a set menu with a limited choice of dishes for a fixed price.
à la carte
a full menu with many choices where each item is priced separately.
focused on one event or cuisine. Christmas menu, Chinese New Year
the serving size for one customer for one meal.
working out what size portion to serve food and making sure each portion is the same size.
business costs like electricity, heating, wages and rent.
working out how much a food product or dish costs to make, and what price to sell it for.
must avoid milk and dairy products.