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Complete these questions without using the text and then refer back.

CHAPTER 1

1. The structure within a cell that is concerned with energy is: (a)
the cytoplasm, (b) the cell membrane, (c) the nucleus, (d) the
mitochondrion.
2. Which one of the following groups of chemicals is not a food
nutrient?: (a) proteins, (b) enzymes, (c) carbohydrates, (d)
vitamins.
3. The chemical reaction that takes place during digestion that
involves breakdown with water is: (a) hydrolysis, (b) hydration,
(c) oxidation, (d) regulation.
4. The teeth at the front of the mouth which are used for chopping
are called: (a) incisors, (b) canines, (c) premolars, (d) molars.
5. When proteins are completely broken down the end products
are: (a) glucose molecules, (b) glycerol molecules, (c) amino
acids, (d) vitamins.
6. The part of the alimentary tract where churning of food occurs
and where the acid gastric juice is secreted is: (a) the stomach,
(b) the ileum, (c) the colon, (d) the duodenum.
7. Bile and pancreatic juice are secreted into: (a) the mouth, (b)
the stomach, (c) the duodenum, (d) the colon.
8. Water reabsorption is the main function of: (a) the liver, (b) the
pancreas, (c) the oesophagus, (d) the colon.
9. Movement of food along the alimentary tract is called: (a)
secretion, (b) peristalsis, (c) absorption, (d) hydrolysis.
10. The surface area of the ileum is increased by the presence of: (a)
villi, (b) enzymes, (c) blood capillaries, (d) chemicals.
234

CHAPTER 2

1. Which one of the following foods does not contain carbo-

hydrate: (a) potato, (b) sugar, (c) meat, (d) rice.
2. Which one of the following is not a monosaccharide sugar: (a)
glucose, (b) sucrose, (c) fructose, (d) galactose.
3. Which one of the following provides the greatest energy value
per gram of nutrient: (a) carbohydrate, (b) fat, (c) protein. (d)
water.
4. When starch is cooked in moist conditions it may: (a) cara-
melise, (b) coagulate, (c) gelatinise, (d) oxidise.
5. Which one of the following does not contain fat: (a) meat, (b)
cheese, (c) butter, (d) sugar.
6. The point at which a blue haze is given off from the surface of fat
or oil during heating is: (a) the smoke point, (b) the melting point,
(c) the flash point, (d) the plastic point.
7. Proteins are made up of: (a) amino acids, (b) monosaccharides
and disaccharides, (c) glycerol units, (d) vitamins and minerals.
8. Which of the following is not a function of amino acids (from
protein digestion) in the body?: (a) energy production, (b)
regulation of body processes, (c) growth of body tissues, (d)
maintenance and repair of body tissues.
9. Which one of the following cooking processes does not rely on
coagulation taking place: (a) frying chips, (b) making yoghurt,
(c) whipping cream, (d) boiling an egg.
10. Approximately how much protein does an average adult male
require each day?: (a) 24g, (b) 72g, (c) 120g, (d) 240g.

CHAPTER 3

1. Which one of the following vitamins dissolves in water? (a) D,

(b) retinol, (c) thiamin, (d) K.
2. Rickets may arise in children that do not receive sufficient: (a)
vitamin A, (b) B group vitamins, (c) vitamin C, (d) vitamin D.
3. Shortage of which vitamin may lead to an increase in dental
decay because of its relationship with calcium, particularly in
children?: (a) A, (b) B group, (c) C, (d) D.
4. A lack of vitamin Bt — thiamin — may cause one of the follow-
ing deficiency diseases: (a) beri-beri, (b) pellagra, (c) anaemia.
(d) scurvy.
5. Which of the following symptoms does not occur in scurvy?: (a)
night blindness, (b) bleeding in the skin, (c) inability to recover
quickly from illness, (d) anaemia.
 235

6. Which of the following foods is not a good source of iron?: (a)

meat, (b) eggs, (c) milk, (d) liver.
7. The amount of calcium required per day in adults is: (a) 5 mg,
(b) 50 mg, (c) 250 mg, (d) 500 mg.
8. Goitre of the neck may be caused if there is a lack of one of the
following: (a) iodine, (b) iron, (c) fluorine, (d) phosphorus.
9. Which one of the following minerals is often added to the water
supply in order to help reduce tooth decay?: (a) iodine.
fluorine, (c) chlorine, (d) potassium.
10. Three of the following minerals and vitamins may be involved in
anaemia of one type or another, which one is not?: (a) vitamin
C, (b) calcium, (c) vitamin Ban. (d) iron.

CHAPTER 4

1. Excess energy from the diet is most likely to be stored in the

body as: (a) fat, (b) fibre, (c) salt, (d) sugar.
2. The hormone which affects the metabolic rate of the body is: (a)
thyroxin, (b) insulin, (c) glucagon, (d) none of these.
3. Which one of the following people is most likely to have the
highest energy requirement from food, given that they are all of
similar size, and so on: (a) a student, (b) a shop assistant, (c) an
office worker, (d) a farmer.
4. Obesity is linked to several disorders of the body. Select one
disorder from the following that may arise in a person who is
significantly overweight: (a) cirrhosis of the liver, (b) heart
disease, (c) lung cancer, (d) anaemia.
5. Following recent nutritional guidelines, which one of the follow-
ing should be increased in the diet?: (a) fat, (b) fibre, (c) salt.
(d) sugar.
6. Which vitamin deficiency disease may be found in severe
alcoholism?: (a) beri-beri, (b) rickets, (c) pellagra, (d) xeroph-
thalmia.
7. Constipation, haemorrhoids, diverticular disease and cancer of
the bowel are associated with one of the following dietary faults:
(a) excess fat, (b) too much sugar, (c) overconsumption of
alcohol, (d) lack of fibre.
8. Which one of the following nutrients do adult women require in
greater amounts than adult men?: (a) calcium, (b) protein, (c)
iron, (d) vitamin D.
9. A vegan is: (a) a person who eats a diet consisting mainly of
meat, (b) a person who does not eat vegetables, (c) a person
236

who eats no food of animal origin, (d) a person who eats no

meat but may eat milk, cheese or eggs.
10. The following are examples of malnutrition that are common in
Asia, Africa or Latin America. Which one is usually caused by
children being weaned from their mother’s milk too early?: (a)
marasmus, (b) anaemia, (c) pellagra, (d) beri-beri.

CHAPTER 5

1. Which one of the following nutrients is not present in beef?:(a)

fat, (b) carbohydrate, (c) protein, (d) iron.
2. Which one of the following does not contain elastin in its muscle
structure?: (a) veal, (b) cod, (c) lamb, (d) duck.
3. What is collagen converted into if meat is cooked by a slow,
moist method of cooking?: (a) fat, (b) myoglobin, (c) elastin,
(d) gelatin.
4. Which of the following types of beef is likely to contain the least
connective tissue?: (a) shank, (b) topside, (c) brisket, (d) neck.
5. Myoglobin, when combined with oxygen, as in a freshly-cut piece
of red meat, will be: (a) pink, (b) brown, (c) bright red, (d) dark
red.
6. The amount of protein per 1009 of red meat is between: (a) 5—
10g, (b) 15—20g, (c) 38-40g, (d) 58-60g.
7. Fat is a constituent of each of the following. Which one has a
significant amount of unsaturated fat?: (a) chicken, (b) macke-
rel, (c) lamb, (d) beef.
8. Which of the following is likely to deteriorate in quality the
quickest if not frozen or preserved in some other way?: (a)
chicken, (b) kidney, (c) pork, (d)
herring.https://recruitmentindia.in/fci-agm-previous-papers/
9. For a person who had received medical advice to cut down
animal fats, which of the following protein foods would you
recommend?: (a) pork, (b) salmon, (c) chicken, (d) minced
beef.
10. Which of the following types of offal is made up mainly of
muscle tissue?: (a) heart, (b) liver, (c) kidney, (d) sweetbread.

CHAPTER 6

1. The white fibrous proteins linking the yolk to white in an egg

are called: (a) vitelline membranes, (b) yolk membranes, (c)
chalazae, (d) the germ.
2. In many dishes that involve eggs, the property of coagulation is
important. In which of the following dishes is one of the other
 237

properties of eggs essential?: (a) mayonnaise, (b) meringue, (c)

baked custard (d) scrambled eggs.
3. The dark layer that sometimes forms around the yolk of a hard-
boiled egg is caused by: (a) lecithin, (b) cholesterol, (c) calcium
carbonate, (d) iron sulphide.
4. Which of the following nutrients is not present in eggs?: (a)
iron, (b) riboflavin (vitamin B2), (C) vitamin C, (d) vitamin A.
5. Which of the following describes the process by which fat
droplets are dispersed in milk to prevent a cream layer form-
ing?: (a) homogenisation, (b) hydrogenation, (c) pasteurisa-
tion (d) Holder process.
6. Which of the following has a minimum fat content of 55 per
cent?: (a) whipped cream, (b) single cream, (c) double cream,
(d) clotted cream.
7. Which of the following types of cheese is characterised by
mould growth on the surface?: (a) Brie, (b) Gruyere, (c)
Stilton, (d) Cheddar.
8. Which of the following does not involve micro-organisms as an
essential part of its production?: (a) butter, (b) margarine, (c)
yoghurt, (d) camembert.
9. The following foods contain a high percentage of fat in their
structure. Which contains the most?: (a) lard, (b) margarine, (c)
cheddar cheese, (d) cream cheese.
10. In comparison to butter and margarine, low fat spreads contain
more: (a) protein, (b) carbohydrate, (c) vitamin A, (d) water.

CHAPTER 7

1. Which one of the following is a true fruit in the biological

sense?:(a) onion, (b) celery, (c) tomato, (d) rhubarb.
2. Which is the most important cereal crop grown in the UK and
the USA?: (a) maize, (b) wheat, (c) barley, (d) rice.
3. The starch in a wheat grain is found mainly in the: (a)
endosperm, (b) aleurone layer, (c) embryo, (d) bran.
4. White flour has an extraction rate of approximately: (a) 6
5%, (b) 76-75% , (c) 80—85% , (d) 90—95% .
5. Which nutrient is lost in large amounts from rice during the
milling process and can lead to a deficiency disease in Asian
countries for example?: (a) riboflavin (vitamin B2). (b) iron, (c)
thiamin (vitamin Bt), (d) vitamin C.
6. Pasta, such as spaghetti, is made from which type of flour?: (a)
patent, (b) soft, (c) wheatmeal, (d) durum.
238

7. A suitable temperature for the storage of most vegetables is: (a)

0°C, (b) 5°C, (c) 15°C, (d) 20°C.
8. One of the following vegetables has a much higher protein
content than the others: (a) potatoes, (b) spinach, (c) haricot
beans, (d) turnips.
9. Which of the following procedures would not help to retain
vitamin C in the preparation and cooking of potatoes?: (a) using
a small amount of cooking liquid, (b) placing straight into
boiling liquid, (c) cutting into small pieces, (d) cooking for the
shortest possible time.
10. 50 per cent or more of almonds, brazil nuts and walnuts is: (a)
fat, (b) protein, (c) carbohydrate, (d) water.

CHAPTER 8

1. The best conductor of heat amongst the following is: (a) iron,
(b) stainless steel, (c) aluminium, (d) copper.
2. A method of cooking in which most of the heat transfer is by
conduction is: (a) deep fat frying, (b) shallow frying, (c) grilling,
(d) roasting.
3. The transfer of heat in a boiling liquid or hot air in an oven is by:
(a) conduction, (b) convection, (c) infra-red radiation, (d)
microwave radiation.
4. Which one of the following materials reflects microwave radia-
tion and therefore should not be used in a microwave oven?: (a)
glass, (b) china, (c) earthenware, (d) aluminium foil.
5. Which vitamin is most likely to be lost from stewing beef if it is
boiled for a long time?: (a) vitamin A, (b) nicotinic acid, (c)
vitamin C, (d) vitamin D.
6. In which one of the following methods of cooking is the highest
cooking temperature reached?: (a) deep fat frying, (b) boiling,
(c) roasting, (d) steaming.
7. Which one of the following methods of cooking is only really
suitable for thin tender foods?: (a) grilling, (b) roasting, (c)
steaming, (d) poaching.
8. The temperature at which fat is used for deep frying is likely to
be approximately: (a) 150°C, (b) 185°C, (c) 210°C, (d) 225°C.
9. Which one of the following vitamins is least affected by cooking
and preparation?: (a) vitamin A, (b) the B group, (c) vitamin C,
(d) vitamin D.
10. Which one of the following methods of cooking may cause an
increase in the nutritional value of the food being cooked?: (a)
boiling, (b) steaming, (c) deep frying, (d) roasting.
 239

CHAPTER 9

1. The smallest micro-organisms are: (a) the bacteria, (b) the

fungi, (c) the viruses, (d) the protozoa.
2. Salmonella has a cell shape which is: (a) spherical, (b) rod-
shaped, (c) comma-shaped, (d) spiral.
3. The part of the cell in bacteria which gives protection is: (a) the
cell wall, (b) the cell membrane, (c) the flagella, (d) the
cytoplasm.
4. Yeasts reproduce by: (a) binary fission, (b) production of
hyphae, (c) budding, (d) spore formation.
5. Which one of the following factors for growth of micro-
organisms cannot be exploited during food processing to pre-
vent microbial browth on its own?: (a) control of temperature,
(b) removal of water, (c) removal of oxygen, (d) control of pH
conditions.
6. Most micro-organisms grow best when the pH is: (a) pH2—4, (b)
pHW, (c) pH6—8, (d) pH8—10.
7. The temperature at which pathogens grow best is: (a) 5°—10°C,
(b) 15°—20°C, (c) 25°—30°C, (d) 35°—40°C.
8. Which one of the following micro-organisms is used in the
production of beer?: (a) Streptococcus thermophilis, (b) Aceto-
bacter, (c) Lactobacillus bulgaricus, (d) Saccharomyces cerevi-
siae.
9. Which one of the following cheeses is ripened by mould growth
as opposed to bacterial growth?: (a) Camembert, (b) Gruyere,
(c) Cheddar, (d) Wensleydale.
10. In the growth pattern of a bacterial colony, which phase
involves the rapid increase in numbers of bacterial cells?: (a) the
stationary phase, (b) the log phase, (c) the decline phase, (d)
the lag phase.

CHAPTER 10

1. Which one of the following factors does not affect oxidative

rancidity?: (a) enzymes, (b) oxygen, (c) temperature, (d) ultra-
violet light.
2. Most foods should be stored under cool, dry conditions. One of
the following groups has a longer life if conditions are not too
dry: (a) meat and poultry, (b) fruit and vegetables, (c) cereals,
(d) dried fruits.
3. Which one of the following chemicals has been associated with
chemical food poisoning?: (a) lead, (b) iron, (c) calcium, (d)
phosphorus.
240

4. The time between consumption of contaminated food and the

onset of the symptoms of food poisoning is: (a) duration of
illness, (b) the infective period, (c) the incubation period, (d)
the ‘carrying’ period.
5. Many food processing techniques are based on destroying one
of the following bacteria and its spores in particular: (a)
Salmonella, (b) Clostridium botulinum, (c) Staphylococcus, (d)
Bacillus cereus.
6. Only one of the following bacteria produces a toxin (that is, an
exotoxin): (a) Staphylococcus, (b) Salmonella, (c) Campylo-
bacter, (D) Vibrio parahaemolyticus.
7. Which one of the following organisms causes food poisoning
that is often fatal?: (a) Bacillus cereus, (b) Staphylococcus, (c)
Clostridium perfringens, (d) Clostridium botulinum.
8. Which one of the following bacteria is associated with fish and
shellfish?: (a) Bacillus cereus, (b) Campylobacter, (c)
Salmonella, (d) Vibrio parahaemolyticus.
9. Which one of the following foods is not a ‘high risk’ food?: (a)
sausage, (b) trifle, (c) quiche lorraine, (d) pickled onions.
10. Shigella causes which one of the following food-borne diseases?:
(a) cholera, (b) brucellosis, (c) dysentery, (d) enteric fever.

CHAPTER 11

1. Which one of the following is not a suitable material for a food

preparation surface?: (a) stainless steel, (b) compressed rubber,
(c) hardwood, (d) plastic laminate.
2. Which method of fly control would you recommend in a
restaurant kitchen?: (a) mesh screens, (b) sticky fly papers, (c)
chemical aerosol sprays, (d) fly scatter.
3. Which one of the following is capable of destroying all bacteria
and their spores?: (a) disinfectant, (b) detergent, (c) antiseptic,
(d) sterilant.
4. The temperature of the water in the rinsing sink of a double sink
method of washing-up should be: (a) 40°C, (b) 60°C, (c) 80°C,
(d) 100°C.
5. Which one of the following items of the traditional chePs
clothing do you consider to be the least effective in maintaining
good hygiene?: (a) chef’s hat, (b) the double-breasted jacket,
(c) the loose fitting trousers, (d) the apron.
6. Which one of the following methods of hand drying do you
think is most hygienic at a wash-handbasin in a kitchen?: (a)
 241

disposable paper towels, (b) a hand towel, (c) a roller towel, (d)
a hot air dryer.
7. Which one of the following groups of foods is most likely to
contain some food-poisoning bacteria when purchased?: (a)
breakfast cereals, (b) pasteurised milk, (c) fresh meat and
poultry, (d) jams and marmalades.
8. Which one of the following food-poisoning bacteria is often
found in the human nose, mouth and throat?: (a) Salmonella,
(b) Clostridium perfringens, (c) Bacillus cereus, (d) Staphylo-
coccus.
9. Grease smears on walls and skirting boards, shredded paper and
cardboard and damaged plumbing pipes are signs that indicate
an infestation of: (a) cockroaches, (b) flies, (c) rats, (d) fungi.
10. Which one of the following statements about detergents is not
necessarily true?: (a) They should reduce the surface tension of
the washing water, (b) They should emulsify grease particles,
(c) They should destroy bacteria, (d) they should be easily
rinsed away.

CHAPTER 12

1. The food hygiene regulations state that cooked food prior to

service must be kept above or below certain temperatures: (a)
below 0°C or above 100°C, (b) below 10°C or above 63°C, (c)
below 37°C or above 60°C, (d) below 20°C or above 50°C.
2. In which one of the following canned foods can the heat
treatment of the canning process be lowest?: (a) potatoes
(pH6), (b) tomatoes (pH4), (c) corned beef (pH7), (d) salmon
(pH7).
3. The HTST method of canning involves heat treatment at a
temperature of approximately: (a) 60°C, (b) 80°C, (c) 100°C,
(d) 120°C.
4. Most foods can be stored in a domestic freezer for approxi-
mately: (a) 6 weeks, (b) 12 weeks, (c) 12 months, (d) 3 years.
5. Which one of the following is not a chemical preservative found
in food?: (a) sulphur dioxide, (b) sorbic acid, (c) sodium nitrate,
(d) carbon dioxide.
6. Which one of the following statements is not true?: (a) Refrig-
erators extend the shelf life of some foods, (b) Refrigerators
should be kept between 1°C and 5°C, (c) Refrigerators remove
the risk of food poisoning, (d) Refrigerators should be defrosted
regularly to function correctly.
242

7. Which one of the following canned foods is often only pasteur-

ised as opposed to sterilised?: (a) salmon, (b) pear halves, (c)
ham, (d) carrots.
8. Which one of the following processes for milk involves heating
to 72°C for 15 seconds and rapid cooling?: (a) HTST pasteurisa-
tion, (b) the Holder Process of pasteurisation, (c) UHT sterili-
sation, (d) the in-bottle method of sterilisation.
9. Which one of the following frozen foods often produces ‘drip’ on
thawing?: (a) chips, (b) peas, (c) fish fingers, (d) meat.
10. Which one of the following foods would be suitable for spray
drying?: (a) French beans, (b) sultanas, (c) milk, (d) potato.

CHAPTER 13

1. Which one of the following is not given an E number?: (a)

vitamin C, (b) salt, (c) sulphur dioxide, (d) tartrazine.
2. Which type of additive is required in foods containing fats and
oils to prevent rancidity?: (a) preservatives, (b) emulsifiers, (c)
solvents. (d) anti-oxidants.
3. Which type of additive is required to prevent separation in
mayonnaise, salad cream, and so on?: (a) an emulsifier, (b) a
solvent, (c) a humectant, (d) an anti-oxidant.
4. Three of the following are used in food as preservatives against
micro-organisms. Identify the one that is not: (a) sulphur
dioxide, (b) the antibiotic Nisin, (c) salt, (d) BHA.
5. One of the following groups of additives has not as yet been
given E numbers: (a) flavourings, (b) colourings, (c) preserva-
ives, (d) anti-oxidants.
6. In which one of the following foods are fortifying agents added
by law: (a) white flour. (b) coffee, (c) sugar, (d) sausages.
7. Which one of the following additives is linked to hyperactivity in
children?: (a) sulphur dioxide, (b) sorbitol, (c) monosodium
glutamate (MSG), (d) tartrazine.
8. A ‘sell by’ date is used for foods that cannot be kept for more
than: (a) 3 months, (b) 6 months, (c) 12 months, (d) 18 months.
9. Which one of the following pieces of information is not neces-
sarily required on, for example, a yoghurt carton: (a) manufac-
turer’s address, (b) the net weight, (c) nutritional information,
(d) storage details.
10. You have read this book and completed the exercises, tasks and
multiplechoice questions because: (a) your lecturer made you,
(b) your mother made you, (c) you wanted to pass an examina-
tion, (d) you enjoyed it.
 243

Acrolein A breakdown product formed when fats are heated to high

temperatures.
Adipose tissue Tissue in which the cells contain large amounts of fat.
Found mainly in the lower layers of the skin and also around some
organs in the body.
Allergy An abnormal reaction of the body, such as a skin rash,
asthma or headache, caused by coming into contact with a foreign
protein to which body tissues are sensitive.
Amino acids Small organic units of which protein molecules are
made.
Amylose and Amylopectin Straight chains and branched chains of
glucose molecules which are the components of starch.
Anti-oxidant A substance that slows down or prevents the process
of oxidation, for example, to prevent oxidative rancidity in fats and
oils.
Ascorbic acid The chemical name for vitamin C.
Aseptic Adjective to describe conditions that are sterile, that is,
contain no microbial contamination.
Atom The smallest unit of matter that can exist separately.
Autolysis The self-breakdown of plant or animal tissue that occurs
naturally.
Basal Metabolic Rate The rate at which energy is used up in the
body to maintain life.
BHA, BHT Butylated hydroxyanisole and butylated hydroxyto-
luene — chemicals which act as anti-oxidants in fats.
Binary fission To split into two parts — a term used to describe
asexual reproduction in bacteria whose cells increase in size and
divide into two new daughter cells.
Biological value A measure of the nutritional quality of a protein. It
refers to the ratio of protein retained in the body to the amount in
the diet.
244

Blanching The part-cooking of food for the main purpose of

inactivating the autolytic enzymes prior to storage or further
processing.
Botulism A type of food poisoning caused by consuming food
contaminated with Clostridium botulinum which forms a highly
poisonous, and often fatal, exotoxin.
Bromelin A protein-digesting enzyme found in pineapple. Used in
the tenderisation of meat.
Calorie A unit of heat energy — used to show the energy value of
foods. 1 calorie = the heat required to raise 1 g of water through
l°C.
Caramelisation The production of a brown polymer by heating
sugar in a small amount of water.
Carbohydrate Organic compounds consisting of the elements car-
bon, hydrogen and oxygen, for example, sugars and starches.
Carcinogen A substance that is cancer forming.
Carrier A person who is contaminated with a disease-causing
organism, such as food-poisoning bacteria, but who does not show
the symptoms of the disease.
Catalyst A substance which changes the rate of a chemical reaction,
usually speeding it up.
Cholesterol A type of lipid found in animals (particularly the cell
membranes of animal cells).
Cirrhosis (of the liver) Irreversible damage to the structure of the
liver causing weight loss, nausea, indigestion, and other symptoms.
Often caused by excessive consumption of alcohol.
Collagen A protein found in connective tissue. It can be broken
down into gelatin during moist cooking.
Deamination The breakdown of amino acids in the liver, involving
the removal of the amino group which is then converted to urea.
Denaturation A change in the structure of proteins which affects
their properties, e.g. solubility.
Detergent A chemical capable of cleaning.
Dextrins Soluble products formed when starch is broken down
during cooking.
Disaccharide Carbohydrates which contain two sugar units, for
example, sucrose, maltose.
Disinfectant A chemical capable of killing vegetative micro-
organisms but not necessarily their spores.
Double bond A chemical linkage between two atoms, often two
carbon atoms, which comprise two bonds.
E numbers These are the numbers that are assigned to permitted
food additives by the EC, and are often displayed on food
packages.
 245

Elastin A protein found in connective tissue which, unlike collagen,

does not become soluble on heating.
Emulsifying agent A substance which aids the dispersal of one
liquid in another, and therefore stabilises an emulsion.
Emulsion A mixture of two immiscible (unmixable) liquids in which
one liquid is ‘dispersed’ throughout the other.
Endosperm The portion of a cereal grain in which the food reserves
are stored, mainly starch.
Energy density Refers to the ratio of energy in a food or nutrient to
its mass, for example, fat, 38 kJ/g (9 kcal/g) has a higher density
than carbohydrate, 16 kJ/g (3.8 kcal/g).
Enzymes Proteins produced by living organisms to catalyse
biochemical reactions.
Epithelium A group of cells forming a ‘lining’ tissue, for example, in
the digestive and respiratory systems.
Excretion The removal of the waste products from the body’s
metabolism.
Fatty acid Organic chemical consisting of a carbon chain which ends
in an acid group (COOH). A triglyceride fat is made up of three
fatty acids joined to glycerol.
Fibre Indigestible material present in food, such as the structural
carbohydrates found in plants, for example, cellulose.
Flash point The temperature at which a fat or an oil would ignite.
Fortifying agents Substances such as vitamins and minerals added to
food to replace those lost during processing.
Freezer burn Dried and discoloured areas on frozen meat, fish,
poultry, and so on, caused by incorrect storage, for example, food
not wrapped properly in freezer.
Fructose A type of sugar. Consists of a single sugar (saccharide)
unit.
Galactose A type of sugar. Found in milk, it consists of a single
sugar (saccharide) unit.
Gel A food gel consists of a liquid ‘dispersed’ in a solid, that gives a
‘set’ appearance, for example, table jelly contains water dispersed
in a gelatin network.
Gelatinisation (of starch) The thickening of a starch solution that
occurs when heat is applied. The solution may or may not set to
form a gel, depending on the ratio of starch to liquid.
Gelation The formation of a gel.
Germ The part of, for example, a cereal grain, that contains the
embryo.
Glucagon A hormone produced by the pancreas which causes
glycogen to be converted into glucose, so raising the blood sugar
level.
246

Glucose A type of sugar. Consists of a single sugar (saccharide)

unit.
Gluten A mixture of the two proteins glutenin and gliadin, found in
wheat.
Glycogen A polysaccharide carbohydrate made up of glucose units.
Important as an energy storage compound, referred to as animal
starch.
Haemoglobin The red pigment of the red blood cells which com-
bines with oxygen.
Holder Process A heat process used in the pasteurisation of milk.
Hormones Chemical messengers produced in the body which travel
in the blood bringing about specific actions, for example, insulin is
produced by the pancreas, travels in the blood to the liver, and
causes glucose to be stored as glycogen.
HTST (high temperature, short time) A type of heat treatment used
for the sterilisation of milk and other foods.
Humectant A substance that absorbs water, often used to keep
foods in a moist condition without causing mould growth.
Humidity Refers to the amount of water vapour in the air.
Hydrogenation In margarine manufacture hydrogen is added to
unsaturated fats (reacting with the double bond) to saturate them
and produce a more solid product. This is an example of hydrogen-
ation.
Hydrolysis Means literally to ‘split with water’. In digestion large
food molecules are broken down to smaller ones in this way.
Hydrophilic and hydrophobic Terms used to describe the affinity of
a molecule for water. Hydrophilic means ‘water-liking’, hydropho-
bic means ‘water-hating’ (see notes on detergency).
Inversion The breakdown of sucrose into glucose and fructose by
hydrolysis (see previous definition).
lodophors A type of chemical capable of disinfecting. They contain
iodine.
lonising radiation Includes X-rays, gamma rays and high velocity
electrons (see the electromagnetic spectrum). May be used to
irradiate food to extend shelf life.
Joule The SI (International System) unit of energy. (1000 jou-
les = 1 kilojoule (kJ)).
Lactation The production of breastmilk in women.
Lacteal A small tube in each villus of the small intestine into which
some fatty acids from digestion are absorbed. It is part of the
lymphatic system.
Lactose Milk sugar. Consists of two sugar (saccharide) units joined
together.
 247

Lactovegetarian A person who does not eat meat but may eat eggs
and dairy products.
Lecithin A type of lipid, found in egg yolk (amongst other things)
and having ‘emulsifying’ properties.
Legume Vegetable which produces seeds in pods, such as peas and
beans.
Lignin A ‘woody’ type of chemical found in the cell walls of some
plants.
Lipase An enzyme which breaks down a fat or oil into glycerol and
fatty acids, by hydrolysis.
Lipids A group of compounds characterised by the presence of fatty
acids. Main examples here are fats and oils.
Lymphatic system A network of vessels throughout the body which
carry a liquid (lymph) similar to blood plasma. Involved in fat
absorption, transfer of substances at the tissues, and body defence.
Maillard reaction A reaction between amino acids and sugars
within food during heating or storage which leads to the formation
of brown coloured compounds. This is non-enzymic browning and
occurs during the baking of flour products and the cooking of meat
(although other types of browning also occur at the same time).
Malnutrition Any disease or disorder that arises from eating a diet
having a deficiency or excess of one or more nutrients.
Maltose A type of sugar. Consists of two sugar (saccharide) units
joined together.
Mesophiles Micro-organisms that grow best at temperatures be-
tween 20°C and 40°C.
Molecule Two or more atoms, of the same type or different, joined
together chemically.
Monosaccharide A carbohydrate consisting of one sugar unit.
Monosodium glutamate A chemical additive used in some foods to
intensify the flavour that is present. Common in convenience foods
and regularly used in Chinese cookery.
Mycelium A network of fine threads or hyphae produced by a
fungus.
Myoglobin Red pigment found in muscle which is involved in the
use of oxygen by the muscle.
Myosin One of the fibrous proteins found in muscle.
Organic A term describing chemical substances that contain the
element carbon.
Osmosis The movement of water from a dilute solution to a more
concentrated solution through a semi-permeable membrane.
Osmotic pressure The pressure that builds up in a solution when
water enters it by osmosis.
248

Osteomalacia A deficiency disease in adults in which insufficient

calcium is obtained from the diet, resulting in the decalcification of
bone in the body, that is, calcium is taken from the bones for other
essential purposes.
Oxidation A chemical reaction which involves the addition of
oxygen or the removal of hydrogen (or the loss of electrons).
Papain A protein-digesting enzyme from the papaya (paw-paw)
plant. Used in meat tenderising salts.
Pathogen A micro-organism capable of causing disease.
Peristalsis The process by which food is moved along the alimentary
tract.
pH scale A measurement scale for showing how acid or alkaline a
substance is.
Phenolic compounds Organic chemicals often used for their disin-
fectant properties.
Photosynthesis The process by which plants make complex organic
compounds from simpler chemicals using sunlight for energy.
Plasticity The ability to be moulded. Fats used in various cooking
processes are plastic at certain temperatures.
Polysaccharide A carbohydrate consisting of many single sugars
joined together in a straight or branched chain, for example,
starch, cellulose.
Polyunsaturated An unsaturated fatty acid is one which contains
one or more double bonds in its carbon chain. Polyunsaturated
means it possesses more than one double bond.
Protease An enzyme that breaks down protein molecules into
smaller units by hydrolysis.
Psychrophiles Micro-organisms that grow best in cold conditions,
for example, 10°C—15°C.
QAC Ouaternary ammonium compound — a chemical used in disin-
fection.
Rancidity Chemical reactions that take place in fats and oils giving
unpleasant odours and tastes. There are two types — oxidative and
hydrolytic (see text).
RDA Recommended daily allowances — these are the guidelines
issued by nutritionists that indicate the amounts of each of the
important nutrients that should be eaten by different members of
the population to remain healthy.
Reduction A chemical reaction which involves the removal of
oxygen or the addition of hydrogen (or the gain of electrons).
Rigor mortis The stiffness found in the muscles of an animal shortly
after death.
Saccharide A single sugar unit.
 249

Sanitiser A term often used to describe a solution containing a

detergent and a disinfectant.
Saprophyte An organism that obtains its food by living on dead and
decomposing organic matter, for example, many fungi.
Saturated When used with reference to fats and oils this means that
the carbon chains in the fat or oil contain no double bonds and are
‘saturated’ with hydrogen atoms.
Smoke point The temperature at which a fat or oil begins to break-
down and give off a blue hazy smoke.
Sol This consists of a solid ‘dispersed’ in a liquid, for example, hot
table jelly and hot custard.
Spore In bacteria this is the hard, resistant resting stage which can
survive until conditions improve; in fungi it is the reproductive
body capable of germinating into a new fungus.
Sterilisation The process by which all living organisms, including
spores, are destroyed. A chemical which can achieve this is a
sterilant.
Sucrose Table sugar. Consists of two sugar (saccharide) units,
joined together.
Surface tension The force between molecules at the surface of a
liquid which creates a ‘skin-like’ film. A surfactant is a chemical
which reduces surface tension and allows ‘wetting’ to take place.
Thermophiles Micro-organisms that grow best under warm or hot
conditions, for example, 45°C—55°C.
Toxin A poisonous chemical produced by a micro-organism.
Trichinosis A disease caused by eating food, usually pork, contami-
nated with the parasitic worm Trichinella spiralis.
Triglycerides Lipids which consist of one glycerol molecule joined
to three fatty acid molecules. Fats and oils are triglycerides.
TVP Textured vegetable protein — a protein food made from soya
beans or a variety of seeds or nuts which is used as a meat extender
or meat substitute.
UHT Ultra-high temperature — a method of sterilisation for milk.
Unsaturated With reference to fats and oils this means that the
carbon chains in the fat or oil contain one or more double bonds in
their structure and are not saturated with hydrogen atoms.
Urea A waste product formed when excess amino acids are broken
down in the liver. It is excreted by the kidneys.
Vegan A person who does not eat any food of animal origin.
Yilli The small finger-like projections found in the small intestine
that increase the surface area for absorption of the products of
digestion.
251
 253

Although in the UK many people still use imperial measurements the

International System (SI) of measurements is metric (SI = Systeme
Internationale d’Unités).

1. Units of length
The SI unit of length is the metre (m) (1 km (kilometre)
= 1000 metres)
1 m = 100 centimetres (cm)
1 cm = l0 millimetres (mm)
1 mm = 1000 micrometres (pm)
1 pm = 1000 nanometres (nm)
(Conversion: 2.5 cm = approximately 1 inch)

2. Units of mass
The SI unit of mass is the kilogram (kg)
1 metric tonne = 1000 kilograms (kg)
1 kg = 1000 grams (g)
1g = 1000 milligrams (mg)
1 mg = 1000 micrograms (pg)
(Conversion: 1 kg = approximately 2.2 pounds)

3. Units of volume
The metric unit of volume is the litre (1)
1 litre — 1000 millilitres (ml) (1 ml = 1 cm3 = 1 cc)
(Conversion: 1 litre = approximately 1.75 pints)
254

4. Units of energy
The metric unit of energy is the joule (J)
1000 J = 1 kilojoule (kJ)
(Conversion: 1 calorie = 4.2 joules or 1 Calorie
(kilocalorie) = 4200 joules (4.2kJ))

5. Units of temperature
The metric unit of temperature is the degree Celsius (°C)
The traditional unit is the degree Fahrenheit (°F)
Comparison: water freezes at 0°C which is equivalent to 32°F;
water boils at 100°C which is equivalent to 212°F.
To convert °C into °F: multipy by 9/5 and then add 32
To convert °F into °C: subtract 32 and then multiply by 5/9
APPEFBII 2A 255
 256
Recommended daily amounts of nutrients for population groups

Vitamin A
(retinol Niacin
Age Ranges Energy Protein Calcium Iron equivalent) Thiamin Riboflavin equivalent Vitamin C Vitamin D
(years) (MJ) (kcal) (g) (mg) (mg) (yg) (mg) (mg) (mg) (mg) (gg)

Boys
Under 1 3.25 780 19 600 6 450 0.3 0.4 5 20 7.5
1 5.0 1200 30 600 7 300 0.5 0.6 7 20 10.0
2 5.751400
6.5 1560
35
39
600
600
7
8
30fl
300
0.6
0.6
0.7
0.8
8
9
20
20
10.0
10.0
7.5 1740 43 600 10 3tD 0.7 0.9 10 20 —
7—8 8.251980 49 600 10 400 0.8 1.0 11 20 —
9-i1 9.5 2280 56 700 12 575 0.9 1.2 14 25 —
12—14 11.0 2640 66 700 12 725 1.1 1.4 16 25 —
15—17 12.0 2880 72 600 12 750 1.2 1.7 19 30 -

Under 1 3.0 720 18 600 6 450 0.3 0.4 5 20 7.5

4.5 1100 27 600 7 300 0.4 0.6 7 20 10.0
2 5.5 1300 32 600 7 300 0.5 0.7 8 20 10.0
6.251500 37 600 8 300 0.6 0.8 9 20 10.0
7.0 1680 42 600 10 300 0.7 0.9 10 20
7—8 8.0 1900 48 600 10 400 0.8 1.0 11 20
9—11 8.5 2050 51 700 122 575 0.8 1.2 14 25
12—14 9.0 2150 53 700 122 725 0.9 1.4 16 25
15—17 9.0 2150 53 600 122 750 0.9 1.7 19 30
Men
Sedentary 10.5 2510 62 500 10 750 1.0 1.6 18 30
18—34 Moderately active 12.0 2900 72 500 10 750 1.2 1.6 18 30
Very active 14.0 3350 84 500 10 750 1.3 1.6 18 30
Sedentary 10.0 2400 60 500 10 750 1.0 1.6 18 30
35-B4 Moderately active 11.5 2750 69 500 10 750 1.1 1.6 18 30
Very active 14.0 3350 84 500 10 750 1.3 1.6 18 30
65—74 10.0 2400 60 500 10 750 1.0 1.6 18 30
75 and over 9.0 2150 54 500 10 750 0.9 1.6 18 30
Women
Most occupations 9.0 2150 54 500 122 750 0.9 1.3 15 30
18-54 Very active 10.5 2500 62 500 122 750 1.0 1.3 15 30
55—74 8.0 1900 47 500 10 750 0.8 1.3 15 30
75 and over 7.0 1680 42 500 10 750 0.7 1.3 15 30
Pregnant 10.0 2400 60 1200 13 750 1.0 1.6 18 10.0

88
Lactating 11.5 2750 69 1200 15 1200 1.1 1.8 21 10.0

1. Most people who go in the sun need no dietary source of vitamin D, but children and adolescents in whinter, and housebound adults, are
recommended to take 10 pg vitamin D daily.
2. These iron recommendations may not cover heavy menstrual losses.
Source: DHSS (1979).

257
t0NP0SlTl0X OF FOOD
 Cream-double 0 447 1841 1.5 48.2 2.0 49 50 0.2 30 0.02 0.08 0
2 Cream-singe 0 195 806 2.4 19.3 3.2 72 79 0.3 40 0.03 0.12
3 Milk, liquid, whole 0 65 22'/2 3.2 3.9 4.6 88 103 0.1 50 0.05 0.17
4 Milk, liquid, skimmed 0 32 137 3.4 0.1 4.7 91 108 0.1 50 0.05 0.18 0.9 1.5
5 Milk, condensed whole, sweetened 0 170 709 8.5 10.2 11.7 30 207 0.2 140 0-.09 0.46 2.3 4.l
6 Milk, whole, evaporated 0 149 620 8.4 9.4 8.1 69 260 0.3 t70 0.07 0.42 2.l 1.5
7 Milk, dried, skimmed 0 339 144236.1 0.6 50.4 3 1230 0.3 510 0.38 0.16 9.5 13.2
8 Yoghurt, low fat, natural 0 65 276 5.1 0.8 10.0 86 200 0.1 80 0.06 0.25 1.2 0.8
9 Yoghurt, low fat, fruit 0 89 382 4.1 0.7 17.9 77 150 0.1 70 0.05 0.21 1.2 0.7
Cheese
IO Cheddar 0 406 1682 26.0 33.5 0 37 800 0.4 610 363 0.04 0.50 6.2 0 10
! ! Cottage 0 96 40213.6 4.0 1.4 79 60 0.1 450 41 0.02 0.19 3.3 0 l1
12 Cheese spread 0 283 117318.3 22.9 0.9 51 510 0.7 1170 198 0.02 0.24 0.1 0 12
t3 Feta 0 245 101716.5 19.9 0 56 384 0.2 1260 270 0.03 0.11 4.2 0 13
14 Brie 0 300 1246 22.8 23.2 0 48 380 0.8 1410 238 0.09 0.60 6.2 0 14
Meat
15 Bacon, rashers, raw 11 339 140213.9 31.5 0 51 7 0.6 1340 0 0.45 0.14 6.5 0 15
J6 Bacon, rashers, grilled 0 393 1632 28.1 31.2 0 34 14 1.3 2404 0 0.57 0.27 12.5 0 16
17 Beef, average, raw 17 313 129616.6 27.4 0 55 7 1.9 70 10 0.05 0.23 6.9 0 17
18 Beef, mince, stewed 0 229 95523.1 15.2 0 59 18 3.1 320 0 0.05 0.33 9.3 0 18
19 Beef, stewing steak, raw 4 176 73620.2 10.6 0 69 8 2.1 72 0 0.06 0.23 8.5 0 19
20 Beef, stewing steak, cooked 0 223 93230.9 11.0 0 57 15 3.0 360 0 0.03 0.33 10.2 0 20
21 Black pudding, fried 0 305 127012.9 21.9 15.0 44 35 20.0 1210 0 0.09 0.07 3.2 0 21
22 Chicken raw 41 194 80919.7 12.8 0 67 9 0.7 75 0 0.11 0.13 9.6 0 22
23 Chicken, roast, meat and skin 0 213 88824.4 12.8 0 62 13 0.5 90 0 0.05 0.19 13.6 0 23
24 Chicken, roast, meat only 0 148 62124.8 5.4 0 68 9 0.8 81 0 0.08 0.19 12.8 0 24
25 Corned beef 0 202 84425.9 10.9 0 59 27 2.4 854 0 0 0.20 9.1 0 25
26 Ham 0 166 690 J64. 11.1 0 67 4 0.6 1405 0 0.54 0.20 6.3 0 26

259
27 Kidney, pigs, raw 6 86 36315.5 2.7 0 80 10 6.4 200 160 0.56 2.58 11.1 6.5 27
 APPENDIX 2b

098
Composition per 100 g raw edible weighi (except where .ctatrd}

Carbo-

lnedible (as mono- (retinol Niacin

waste Energy Protein Fat saccharide} Water Calcium Iron Sodiym equivalent Thiamin Riboflavin equivalent Vityittin C
No. Food ( } (kcal) (M) fg) 18} 181 Igl I>81 l<81 I>81 lH81 l>81 l<8I I>81 i••b1 No.

28 Kidney, pigs, fried 0 202 848 29.2 9.5 0 58 12 9.1 220 220 0.41 3.70 20.1 11.9 28
29 Lamb, average, raw 23 295 T223 16.2 25.6 0 56 7 1.4 71 0 0.09 0.21 7.1 0
30 29
Lamb, roast 0 266 1106 26.1 17.9 0 55 8 2.5 65 0 0. J2 0.31 11.0 0 30
31 Liver, lambs, raw 0 140 587 20.3 6.2 0.8 70 6 7.5 73 199OJ 0.39 4.64 20.7 19.2 31
32 Livet, lambs, fried 0 237 989 30.1 12.9 0 54 8 10.9 83 305(D 0.38 5.65 24.7 18.G 32
33 Luncheon meat 0 266 1153 12.9 23.8 3.3 S4 39 1.0 913 0 0.06 0.15 3.9 0 33
0 347 436 13.7 31.9 1.4 47 14 8.2 762 83(D 0.14 1.32 4.3 0 34
35 Paté, average
Pork, average, raw
Pork chop, cooked 26 297 123J 16.9 25.5 0 57 8 0.9 65 0 0.49 0.20 8.9 0 35
37 2d 332 t380 28.5 24.2 0 46 j1 j.2 84 0 0.66 0.20 1 J.0 0 36
Sausage, beef, cooked 0 267 1114 12.9 17.7 550 48 68 1.6 1095 0 0 0.T4 9.0 0 37
Sausage, pack, cooked 0 317 1318 13.6 24.5 11.2 45 54 1.5 1075 0 0.01 0.16 7.2 0
38 Steak & kidney pie 0 274 1146 9.3 17.1 22.2 51 47 1.8 402 0 0.12 0.25 4.9 0
38
39
39 Turkey, roast, meat & skin 0 189 793 26.2 9.4 0 63 7 0.9 70 0 0.09 0.16 12.2 0 40

41 White fish, billeted 3 77 324 17. I 0.9 0 82 22 0.5 99 1 0.07 0.09 6.0 0 4!
42 Cod, tried 0 235 982 19.6 14.3 7.5 57 80 0.5 I(D 0 0.06 0.07 4.9 0 42
43 Fish fingers. raw 0 178 749 12.6 7.5 16.1 64 43 0.7 320 0.2 0.09 0.06 3.5 0 43
44 Herrings, whole 46 251 1040 16.8 20.4 0 64 33 0.8 67 46 0 0.18 7.2 0 44
45 Mackerel 40 282 1170 19.0 22.9 0 57 24 1.0 130 45 0.09 0.35 I 1.6 0 45
Pilchards, canned in tomato sauce 0 126 531 18.8 5.4 0.7 74 3IXI 2.7 370 8 0.02 0.29 I l. 1 0 46
47 Sardines, canned in oil, fish only 0 217 906 23.7 18.6 0 58 550 2.9 650 7 0.04 0.36 12.6 0 47
Tuna in oil 0 289 1202 22.8 22.0 0 55 7 1.1 420 0 0.04 0.1 l 17.2 0 4fi
49 Prawns boiled 0 107 451 22.6 1.8 0 70 150 1.1 1590 0 0.03 0.03 7.4 0 49

Eggs
50 Eggs, boiled 12 147 612 12.3 10.9 0 75 52 2.0 140 190 0.09 0.47 3.7 0 fi0
52 Eggs, fried 0 232 961 14.1 19.5 0 63 64 2.5 220 140 0.07 0.42 4.2 0 5l

52 Butter 0 740 3041 0.4 82.0 0 15 15 0.2 870 985 0 0 0.1

53 Lard, cooking fat, dripping 0 892 3667 0 99.1 0 I I 0.1 2 0 0 0 0 53
54 Low fat sprcad 0 36fi 1506 0 40.7 0 51 0 0 690 900 0 0 0 0 54
Margarine, average 0 730 3000 0.1 81.0 0 16 4 0.3 8fD 860 0 0 0.1 0 •i5
56 Cooking and salad oil 0 fi99 3696 0 99.9 0 0 0 0 0 0 0 0 0 0 5G

57 Chocolate. milk II 529 2214 8.4 .311.3 •i9.4 2 2211 1.fi 1211 l.ft 1)
Honey tl 2tl8 1229 11.4 tl 7fi.4 2.3 3 11.4 11 ().2 1)
59 Jam 0 262 lllG 11.5 11 fi9.2 .311 ltl 1.2 14 Ifl
Marmalade II 2fi2 lll4 0.1 II 09.fi 28 .3fi II.ft lti 8 tl tl 11)
Sugar, white II f›l
62 Syrup ‹› tl
63 Peppermints (l tl

Vegetables
Aubergines 2_3 14 b2 11.7 II 3.1 9.3 ltl t).4 .3 tl tl.tl5 tl.tl.3 1.tl S h4
65 Baked beans 0 Ill 345 4.fi II.b l•i.l 74 48 1.4 55tl 12 0.08 tl.t16 1..3 tl fi3
66 Beans, runner, boiled 1 19 tlñ I.0 IN.2 2.7 II 22 IN.7 67 t).03 IN.tJ7 t).tt 'i ñfi
67 Beans, red kidney, raw 0 272 1159 22.1 1.7 45.11 ll l4(l 6.7 40 II 0.54 tl.18 5.5 II fi7
68 Beans, soya, boiled 0 141 592 12.4 G.4 9.11 67 l4•i 2.'i 15 tl 0.2h II. lb 3.4 tl 6S
69 Beetroot, boiled 0 44 Ik9 I.6 0 'J.'J 8.1 ?() ft.4 64 0 IJ.ft2 0.(J4 I}.4 fi 6'?
70 Brussels sprouts, boiled 0 10 75 2.8 0 1.7 92 25 0.5 2 67 t1.US t1. UI t1.9 4t1 7t1
7I Cabbage, raw 43 22 92 2.8 0 2.8 88 fi7 (LO 7 •itl 0.t16 t1.0 i t1.8 •ifi 71
22 Cabbage boiled II IS 66 I.7 II 2.3 03 .16 11.4 4 SO IN.01 0.UI II.5 21) 72
73 Carrots. old 4 2.1 98 I).7 I) 1.4 'XJ 48 I).6 'II 2000 IN.06 0.0°i 0.7 6 73
74 Cauliflour, cooked 0 9 40 1.6 0 I).It 'fi I6 NJ.4 4 5 0.0b It.Oh NJ.6 20 74
75 Celery 27 8 .16 0.0 NJ I.1 'J4 12 I).6 I4fl 0 0.0.1 \l.t)3 II.'i 7 75
76 Courgettes. raw t3 29 l22 I.6 t).4 fi.IN '?2 30 I.fi I 'Stt 0.OF 0.fJ'J 0.6 l6 76
77 Cucumber 23 10 43 0.ñ II.l 1.8 96 23 tl.3 13 11 tl.tl4 0.()4 0..3 ti 77
78 Lentils, cooked 0 99 420 7.ft 0.3 17.tl 72 I.3 24 1?. 3 1111 HU 16 tl 7tl
79 Lettuce 30 12 51 I.0 0.4 12 9fi 23 tl9 9 lfi7 II.tl7 11.08 0.4 15 79
80 Mushrooms 25 13 53 I.ti 11.6 tl 92 .3 I.II 9 tl 11.10 II.4tl 4.G 3
81 Onion 3 23 99 11.9 0 3.2 93 31 (1.3 UI tl II.t1.3 tl.()S 0.4 10 fi l
82 Parsnips, cooked 0 56 238 1.3 0 13.5 8.3 3f› t1.5 4 II tl.tl7 tl.lib 0.9 ltl
83 Peas, frozen, boiled 0 72 307 6.0 0.9 IO.7 76 ññ I.6 2 EO IN.It) ().(J9 I.6 12
Peas, canned processed 0 gh 366 6.0 ().7 lit.'? 7t) 1ñ I.tI .ltttJ III tLIt) t).IM 1.4 NJ
85 Peppers. green 14 12 •iI 0.'? I) 2.2 04 '? 0.4 2 11 NJ.lJtt II.t).1 IN.9 ltkJ 85
66 Potatoes 2 74 .315 2.0 0.2 17.1 79 II tl.4 II tl 0.2tl II.tl2 1.3 g—19
 APPENDIX 2b
Composition per ITO g raw eJihle wright (ex‹’cyI wherr .stuirJ}

Carbo-
hydrare Viiuinin A
lnedible (as mono- (retinol Nia‹-in
wasie Erierg y Protein Fat saccharide) i4'ater Cylrium Iron Soñiwn eqMvulent 1 Thiamin Rihofkivin eqiiivulrni Vituitiin L"
Ha. Food ‹% Ikcall (MI t81 I81 t81 I8I triit0 Amt0 0•ic1 Ir81 i•iz Artis j (nd j Irnzi No

87 Potatoes, boiled 0 70 322 1.S 0.1 18.0 80 4 0.4 7 0 0.2tl II.112 1.2 5—9 87
Potato crisps 0 533 2224 6.3 35.9 49.3 .3 37 2.1 55t1 11 0.19 II.117 b.1 17 NH
89 Potatoes. fried (chips) 0 234 983 3.6 IO.2 34.0 44 14 0.54 41 tl II.2 tl.112 1.5 I›—14 gg
Potatoes, oven chips 0 162 687 3.2 4.2 29.8 .89 1 0.8 53 II t1.1 tl.114 .3.1 12 9tl
91 Potatoes, roast 0 50 632 3.0 4.5 25.9 65 10 0.62 9 0 0.2 11.02 1..3 5—12 91
Spinach. boiled 0 30 128 5.1 0.5 1.4 55 136 4.1) 120 l00tl tl.07 11.15 I.II 25 92
93 Sweetcorn, canned 0 85 379 2.9 1.2 16.8 72 4 0.5 270 4 0.04 0.06 1.8 t) 93
94 Sweet potato 14 91 387 1.2 0.6 21.5 70 22 0.7 19 4IhhP 0.10 0.06 1.2 25 94
95 Tomatoes, fresh 0 14 60 0.9 0 2.8 93 13 0.4 3 HJ0 0.06 0.(l4 0.8
96 Turnips, cooked 0 14 61 0.7 0.3 2.3 95 55 0.4 28 0 0.03 0.04 0.6 l 96
97 Watercress 23 14 508 2.9 0 0.7 91 220 1.f› 60 5IJ(I 0.10 0.10 1.I 6t) 97
98 Yarn, boiled 0 119 1.6 0.1 29.8 66 9 0.3 17 2 0.05 0.01 0.8 2 98

Apples 20 46 196 0.3 0 11.9 84 4 0.3 2 5 0.04 0.02 0.1 5 99

Apricots,cannedinsyrup 0 106 452 0.5 0 27.7 68 12 0.7 1 166 0.02 0.01 0.4 2 ititl
101 Apricots,dried 0 182 772 4.8 0 43.4 15 92 4.1 56 6fXl 0 0.2 3.8 0 101
102 Avocadopear 29 223 922 4.2 22.2 1.8 69 15 1.5 2 17 0.10 0.10 1.8 15 102
103 Bananas 40 76 326 1.1 0 19.2 71 7 0.4 1 33 0.04 0.07 0.8 10 103
104 Blackcurrants 2 28 121 0.9 0 6.6 77 60 1.3 3 33 0.03 0.06 0.4 200 104
105 Cherries 13 47 201 0.6 0 11.9 82 16 0.4 3 20 0.05 0.07 0.4 5 105
Dates,dried 14 248 1056 2.0 0 63.9 15 68 1.6 5 10 0.07 0.04 2.9 0 106
107 Figs,dried 0 213 908 3.6 0 52.9 17 280 4.2 87 8 0.10 0.08 2.2 0 107
t08 Gooseberries,cookedunsweetened 0 14 62 0.9 0 2.9 90 24 0.3 2 25 0.03 0.03 0.5 31 l0fl
109 Grapes 5 63 268 0.6 0 16.1 79 19 0.3 2 0 0.04 0.02 0.3 4 109
110 Grapefruit 50 22 95 0.6 0 5.3 91 17 0.3 1 0 0.05 0.02 0.3 40 110
Ill Lemonjuice 64 7 31 0.3 0 1.6 91 8 0.1 2 0 0.02 0.01 0.1 50 Ill
112 Mango 34 59 253 0.5 0 15.3 83 10 0.5 7 200 0.03 0.04 0.4 .30 112
IU Melon 40 23 97 0.8 0 5.2 94 16 0.4 17 175 0.05 0.03 0.3 50 113
114 Oranges 25 35 150 0.8 0 8.5 86 41 0.3 3 8 0.10 0.03 0.3 50 114
115 Orangejuice 0 38 161 0.6 0 9.4 85 12 0.3 2 8 0.08 0.02 0.3 2W5 115
116 Peaches 13 37 156 0.6 0 9.1 86 5 0.4 3 83 0.02 0.05 i.i g ri6
117 Peaches, canned in syrup 0 87 373 0.4 0 22.9 74 4 0.4 1 41 0.0i 0.02 0.6 4 I J7
118 Pears 28 4t 175 0.3 0 10.6 83 8 0.2 2 2 0.03 0.03 0.3 3 118
119 Pineapple 0 46 194 0.5 0 11.6 77 12 0.4 1 7 0.08 0.02 0.3 20—40 119
120 Plums 8 32 137 0.6 0 7.9 85 12 0.3 2 37 0.05 0.03 0.6 3 120
121 Prunes, dried 17 161 686 2.4 0 40.3 23 38 2.9 12 160 0.10 0.20 1.9 0 121
t22 Raspberries 0 25 105 0.9 0 5.6 83 41 1.2 3 13 0.02 0.03 0.5 25 122
123 Rhubarb, cooked with sugar 0 45 191 0.5 0 11.4 85 84 0.3 2 8 0 0.03 0.4 7 123
t24 Strawberries 3 26 109 0.6 0 6.2 89 22 0.7 2 5 0.02 0.03 0.5 60 124
125 Sulcanas 0 250 1066 1.8 0 64.7 18 52 1.8 53 5 0.10 0.08 0.6 0 125
Nuts
126 Almonds 63 565 233616.9 53.5 4.3 5 250 4.2 6 0 0.24 0.92 4.7 0 126
127 Coconut, desiccated 0 604 2492 5.6 62.0 6.4 2 22 3.6 28 0 0.06 0.04 1.8 0 127
128 Peanuts, roasted & salted 0 570 2364 24.3 49.0 8.6 5 61 2.0 440 0 0.23 0.10 21.3 0 !28

129 Biscuits, chocolate 0 524 2197 5.7 27.6 67.4 2.2 110 1.7 160 0 0.03 0.13 27 () 129
130 Biscuits. plain, digestive 0 471 1975 6.3 20.9 66.6 2.5 92 3.2 600 0 0.14 0.11 14 () 130
131 Biscuits, semi-sweet 0 457 1925 6.7 16.6 74.8 2.5 120 2.1 410 0 0.13 0.08 2.9 t1 131
132 Bread, brown 0 217 924 8.4 2.0 44.2 40 99 2.2 540 0 0.27 0.10 2.3 0 132
133 Bread, white 0 230 980 8.2 1.7 48.6 38 105 1.6 525 0 0.21 0.06 2.3 0 133
134 Bread, wholemeal 0 215 911 9.0 2.5 41.6 38 54 2.7 560 0 0.34 0.09 l.S 0 134
Breakfast cereals
135 Cornflakes 0 368 1567 8.6 1.6 85.1 3.0 3 6.7 1160 0 1.8 1.6 21.9 0 135
136 Wcecabix 0 340 1444 11.4 3.4 70.3 1.8 33 7.6 360 0 1.0 1.5 14.3 0 136
137 Muesli 0 368 155612.9 7.5 66.2 5.8 200 4.6 180 0 0.33 0.27 5.7 0 137
!38 Cream crackers 0 440 1857 9.5 16.3 68.3 4.3 110 1.7 610 0 0.13 0.08 3.4 0 135
139 Crispbread, rye 0 321 1367 9.4 2.1 70.6 6.4 50 3.7 220 0 0.28 0.14 2.9 0 139
Flour, white 0 337 1435 9.4 1.3 76.7 14.0 140 2.0 2 0 0.31 0.04 3.5 0 140
141 Flour, wholemeal 0 306 t302 12.7 2.2 62.8 14.0 36 3.9 2 0 0.47 0.09 8.3 0 141
t42 Oats, porridge 0 374 J582 10.9 9.2 d6.0 8.2 52 3.8 9 0 0.90 0.09 3.3 0 142
143 Rice, raw 0 359 1529 7.0 1.0 85.8 11.4 4 0.5 4 0 0.41 0.02 5.8 0 143
144 Spaghetti, raw 0 342 1456 12.0 1.8 74.1 9,8 25 2.1 3 0 0.22 0.03 3.1 0 144
145
Cnkes, eic.
145 Chocolate cake with butter icing 0 500 2092 5.8 H.9 53. I 8.4 130 1.6 440 298 0.07 0.09 2.0 0 145
146 Currant buns 0 296 1250 7.6 7.5 52.7 27.7 110 1.9 230 0 0.37 0.16 3.1 0 146
147 Fruit cake, rich 0 322 1357 4.9 12.5 50.7 20.6 84 3.2 220 0 0.07 0.09 1.3 0 147
148 Jam tarts 0 368 1552 3.3 13.0 63.4 14.4 72 1.7 130 0 0.06 0.02 1.2 0 148
149 Plain cake, Madeira 0 393 1652 5.4 16.9 58.4 20.2 42 1.1 380 0 0.06 0.11 1.6 0 149
 APPENDIX 2b
Composition per 100 g raw edible weight (excepi where stated

Carbo-
hydrate Vitamin A
lnedible (as mono- (retinol Niacin
waste Energy Protein Far saccharide) Water Calcium Iron Sodium equivalent} Thiamin Riboflavin equivalent Vitamin C
No. t%› tk••i› iwj tzI ic1 tc› ct Imt1 mmcl Amc1 trtl mmcl mmcl Imx1 I x1 u•

150 Apple pie 0 369 1554 4.3 15.5 56.7 22.9 51 1.2 210 0 0.05 0.02 0.4 0 150
151 BFead and bune pudding 0 157 661 6.1 7.7 16.9 67.5 130 0.6 150 78 0.07 0.23 1.8 0 151
152 Cheesecake, frozen, fruit topping 0 239 1005 5.2 10.6 32.8 44.0 68 0.5 160 0 0.04 0.16 1.7 0 152
153 Custard 0 118 1496 3.8 4.4 16.7 74.9 140 0.1 76 38 0.05 0.20 1.0 0 153
154 Ice cream, dairy 0 165 691 3.3 8.2 20.7 65.7 120 0.3 70 0 0.04 0.15 0.9 0 154
155 Rice pudding 0 1 31 552 4.1 4.2 20.4 71.8 30 0.1 55 33 0.04 0.14 1.1 0 155
156 Trifle 0 165 690 2.2 9.2 19.5 68.1 68 0.3 63 50 0.06 0.10 0.6 0 156

157 Chocolate, drinking 0 366 1554 5.5 6.0 77.4 2 33 2.4 2 2 0.06 0.04 2.1 0 157
t58 Cocoa powder 0 312 130118.5 21.7 11.5 3 130 10.5 7 7 0.16 0.06 7.3 0 158
159 Coffee, ground, infusion 0 3 12 0.3 0 0.4 98 3 0.1 1 0 0 0.01 0.6 0 159
Coffee, instant powder 0 100 424 14.6 0 lJ.0 3 J40 4.6 81 0 0.04 0.21 27.9 0 160
Coca Cola o sg ran o o io.o 9i 4 o.i 0 0 0 0 0 161
162 Tea, dry 0 0 00 0 0 0 0 0 0 0 0 0.09 6.0 0 t62
163 Squash, fruit undiluted 0 9g 418 0 0 26.1 72 JI 0.1 35 0 0 0.01 0.i 0 163

Beer, keg bitter 0 37 156 0 0 2.3 93 8 0 6 0 0 0.03 0.17 0 164

165 Spirits 0 222 919 0 0 0 68 0 0 0 0 0 0 0 0 165
Wine, medium white 0 89 3710 0 2.5 85 10 0.4 1 0 0 0 0.1 0 166
167 Cider, average 0 43 180 0 0 2.9 92 5 0.2 7 0 0 0 0 0 167

168 Curry powder 0 325 1395 T2.7 13.8 41.8 9 478 29.6 52 99 0.25 0.28 3.5 11 168
169 Marmite 0 J79 759 41.4 0.7 T.8 25 95 3.7 45(O 0 3.10 11.0 67 0 169
170 Peanut butter 0 623 2581 22.6 53.7 13.1 1 37 2.1 350 0 0.17 0.10 15 0 170
171 Soy sauce 0 56 240 5.2 0.5 8.3 71 65 4.8 5720 0 0.04 0.17 1.8 0 171
172 Tomato sauce 0 55 230 0.8 3.3
5.9 84 17 0.4 460 35 0.03 0.02 0.6
173 Tomato ketchup 0 98 420 2.1 0 24.0 65 25 1.21120 0 0.06 0.05 0.3 0
174 Pickle, sweet 0 134 572 0.6 0.3 34.4 59 19 2.0 1 7 ( D 0 0.03 0.01 0.2 0
175 Salad cream 0 3111288 1.9 27.4 15.1 52.7 34 0.8 840 0 0 0 0 0

Source: ñnf n unl o/ Nutrition (HMSO CroWn copyright, 9th edn).

265
266

Barnett, A. and M. Palmer, Eat for Health (Blackwell, 1984).

Bender, A. E., Dictionary of Nutrition and Food Technolog y, 4th
edn (Butterworths, 1975).
Board, R. G. , A Modern Introduction to Food Microbiology (Black-
well Scientific Publications, 1983).
Brown, M. A. and A. G. Cameron, Experimental Cooking (Edward
Arnold, 1977).
Brownsell, V. L., C. J. Griffith and Eleri Jones, Basic Science for
Food Studies (Longman, 1985).
Cameron, A., The Science of Food and Cooking, 2nd edn (Edward
Arnold, 1978).
Campbell, A. M. , M. P. Penfield and R. M. Griswold, The Exper-
imental Study of Food, 2nd edn (Constable, 1980).
Crockett, R. G. and F. A. Adams, Experimental Catering Science
Workbook (Edward Arnold, 1975).
Davis, B., Food Commodities (Heinemann, 1978).
Food and Drink Industries Council, Food Additives, (FDIC, 1983).
Foulger, R. and E. Routledge, The Food Poisoning Handbook,
(Chartwell-Bratt, 1981).
Fox, B. A. and A. G. Cameron, Food Science a Chemical A pproach,
3rd edn (Hodder & Stoughton Education, 1977).
Gaman, P. M. and K. B. Sherrington, The Science of Food, 2nd edn
(Pergamon Press, 1981).
Garrow, J.S., Treat Obesity Seriously (Churchill Livingstone
Medical Publishers, 1981).
Hanssen, M., E for Additives (Thorsons Publishing Group, 1984).
Health Education Council, Beating Heart Disease (HEC).
Health Education Council, Food for Thought (HEC 1984).
Hobbs, B. C. and R. J. Gilbert, Food Poisoning and Food H ygiene,
4th edn (Edward Arnold, 1978).
 267

Kilgour, O. F. G., Mastering Nutrition (Macmillan Education Ltd,

1985).
Madden, D., Food and Nutrition (Gill and Macmillan Ltd, 1980).
Ministry of Agriculture, Fisheries and Food, The Manual of Nutri-
tion (HMSO, 1976, 1986) 8th and 9 th edns.
Ministry of Agriculture, Fisheries and Food, Look at the Label, 8th
edn (HMSO, 1985).
Paul, A. A. and D. A. Southgate, The Composition of Foods
(HMSO, 1979).
Pyke, M. , Success in Nutrition (John Murray, 1975).
Robins, G. V. , Food Science in Catering (Heinemann, 1980).
Stretch, J. A. and H. A. Southgate, The Science of Catering (Edward
Arnold, 1986).
Taylor, T. Geoffrey, Principles of Human Nutrition (Edward Arnold,
1978).
Taylor, T. Geoffrey, Nutrition and Health (Edward Arnold, 1982).
Trickett, I. , The Prevention of Food Poisoning (Stanley Thornes,
1978).
Walker, C. and G. Cannon The Food Scandal (Century Publications,
1984).
268

CHAPTER 1 1 —d CHAPTER 2 1—c

2 —b 2 —b
3 —a 3 —b
4 —a 4 —d
5 —c 5 —d
6 —a 6 —a
7 —c 7 —a
8 —d 8 —b
9 —b 9 —a
10 — a 10 — b
CHAPTER 3 l— c CHAPTER 4 1 —a
2 —d 2 —a
3 —d 3 —d
4 —a 4 —b
5 —a 5 —b
6 —c 6 —a
7 —d 7 —d
8 —a 8—c
9 —b 9—c
10 — b 10 — a
CHAPTER 5 l— b CHAPTER 6 l— c
2 —b 2 —a
3 —d 3 —d
4 —b 4 —c
5 —c 5 —a
6 —b 6 —d
7 —b 7 —a
8 —d 8 —b
9 —c 9 —a
10 — a 10 — d
 269

CHAPTER 7 l—c CHAPTER 8 1— d

2 —b 2 —b
3 —a 3 —b
4 —b 4 —d
5 —c 5 —b
d —d d —c
7 —b 7 —a
8 —c 8 —b
9—c 9- d
10 — a 10 — c

CHAPTER 9 l— c CHAPTER 10 1— a
2 —b 2 —b
3 —a 3 —a
4 —c 4 —c
5 —c 5 —b
d —c 6 —a
7 —d 7- d
8 —d 8 —d
9 —a 9 —d
10 — b 10 — c

CHAPTER 11 1— c CHAPTER 12 1— b
2 —a 2 —b
3 —d 3 —d
4 —c 4 —b
5 —a 5 —d
6—a 6- c
7 —c 7 —c
8 —d 8- a
9 —c 9- d
10 - c 10 - c

CHAPTER 13 l— b
2 —d
3 —a
4 —d
5 —a
6 —a
7 —d
8 —a
9-c
10 — b
270

This book has extensive contents pages (pp. vii—xii), together with a
glossary (pp. 243-9). These should be referred to before the index.

A Bacillus cereus 167, 168

absorption of food 5, 11 bacon 69
acetobacter 151 bacteria 137—41
acrolein 25, 243 baking 127
actin 70 barley 101
adipose tissue 17, 24, 243 barman 200
adrenalin 11 basal metabolic rate (BMR) 42,
aerobic respiration 148 49-51, 243
agar plate 140 beef 69
albumen 86 beer 151
alcohol 55, 57, 58 beri-beri 38, 58, 62, 100
aleurone layer 98, 100 ‘best-before’ date 207, 230, 231
algae 145 BHA, BHT 243
alimentary tract 7 binary fission 137, 140, 149, 243
allergy 221, 225, 229, 243 biological value 30, 243
amino acid 13, 27—32, 243 blanching 124, 244
essential 30 blood
amylopectin 16, 243 in meat 70, 71
amylose 16 pressure 52, 56, 57
anaemia sugar 8—13
common 40, 41, 62 boiling 123, 124
pernicious 38 bottling 207—9
anaerobic respiration 148 botulism 167, 168, 244
angina pectoris 57 braising 126
antibiotics 150, 213, 223 bran 100
anti-oxidant 214, 223, 226, 243 bread 103, 151
antiseptic 193, 194 bromelin 75, 244
aroma 132 browning 132
ascorbic acid 243 non-enzymic 74
See also vitamin C (see also Maillard browning)
aseptic 243 brucellosis 170, 171
asexual reproduction 137, 140, budding 143
144 butter 94, 151
atherosclerosis 56
atom 243 C
autolysis 154, 157, 210, 243 cakes 151
calciferols (vitamin D) 35-7, 42
calcium 35, 41
B vitamins see vitamin B calorie 244
 27t

Campylobacter jejuni 165 cytoplasm 4

canning 207—9
caramel 18 D
caramelisation 18, 244 deamination 244
carbohydrate 4, 14-20, 244 deep frying 127, 128
carbon chain 24 dehydration 211, 212
carcinogen 244 denaturation 31, 32, 87, 88, 244
carotene 34, 71
dental caries 35
carrier 174, 244 detergent 192
catalyst 244 dextrin 244
ceilings 189 DHSS 47
cell membrane 4 diabetes 24, 52
cellulose 17, 58 dietary fibre 17, 55, 58, 59, 100
centrifugation 92 digestion 5, 6, 9
cereals 97 digestive system 10
chambermaid 202 disaccharide 14, 244
cheese 92—4, 153 disinfectant 193-, 244
chef 198 diverticular disease 58, 59
chemical double bond 22, 244
preservation of food 212—14 drainage 187
spoilage of food 157 dripping (fat) 94
chlorine 42 drying, of food 211, 212
cholera 170, 171 duodenum 10
cholesterol 20, 56, 86, 89, 244
dysentery 170, 171
circulatory disease 24
cirrhosis of the liver 58, 244
Clostridium botulinum 167, 168
Clostridium perfringens 166, 167, E
174
clothing 176 E numbers 219, 244
coagulation 31, 32, 87, 88 eggs 85-9
cockroach 182 elastin 71, 74, 245
collagen 71, 74, 244 electromagnetic spectrum 121
colon 10 embryo 98, 100
colourings 221, 226 emulsifying agent 26, 87, 88, 223,
conduction 117—120 227, 245
connective tissue 70, 71, 74 emulsion 26, 27, 245
constipation 58 endosperm 98, 100, 245
convalescence 61 endotoxin 164
convection 120, 121 energy 17, 24, 30, 48
cook-chill 163, 216, 217 energy density 24, 57, 58, 245
cook-freeze 163, 216, 217 environmental health officer
cooking equipment 129—131 (EHO) 180, 190
copper 44 enzyme 7, 9, 10, 74, 75, 157, 210,
corn 100 245
coronary arteries 56 epithelium 245
cream 92 essential amino acids 30
creaming of fats 25 essential fatty acids 24
cross contamination 173, 177, 178 excretion 13, 245
curing 213 exotoxin 164
cyanocobalamin see vitamin B extraction rate 102
272

fat 4, 19-27, 55-7, 70, 71, 74 haemoglobin 41, 72, 74, 246
fatty acid 10, 20, 245 haemorrhoids 58
fatty acid, essential 24 hanging of meat 73, 78
fermentation 150 heart disease 22, 52, 55-7
fibre see dietary fibre heat treatment 207—9
fish 78-83 high biological value 30
flash point 25, 245 Holder process 246
flavour 132 homogenisation 90
flavour enhancer 224, 227 hormones 246
flavourings 222, 226 HTST 208, 246
flies 182-5 humectant 224, 227, 246
floors 189 humidity 246
flour 101—3 hydrogen bond 29
fluorine 44 hydrogenation 95, 246
foaming 88 hydrolysis 7, 246
Food Act 1984 190—2, 219 hydrophilic 246
food-borne disease 170 hydrophobic 246
food handler 174 hygiene, personal 175, 176
Food Hygiene Law 190—2 hyperthyroidism 50
Food Hygiene Regulations 190—2 hyphae 141—3
food poisoning 154, 160—9 hypothyroidism 50
food poisoning cases 160, 162
food spoilage 154-d0, 209
food storage 160 ice-cream 92
fortifying agents 224, 245 ileum 10
freezer burn 245 immigrant diet 62
freezing of food 209—11 incubation period 164
fructose 245 infra-red radiation 121
rniits 109, 110 insulators 118
frying 127, 128 insulin 8, 12
fungi 141—4 inversion 146
iodine 42, 43
iodophor 246
galactose 245 ionising radiation 214, 215, 246
game 77 iron 41
gel 19, 20, 245 irradiation 214, 215
gelatine 71
gelatinisation 19, 245
gelation 245 joule 246
germ 245
glucagon 12, 245
glucose 8, 10—13, 16, 246 kidneys 13
gluten 26, 99, 103 kitchen porter 200
glycerol 10, 20 kwashiorkor 62, 64
glycogen 8, 10—13, 73, 246
goitre 42, 43
griddling 127
L
grilling 126 lactation 60, 246
growth 29 lacteal 8, 11, 246
 273

lactic acid 73 myosin 70, 247

Lactobacillus bulgaricus 91, 151
lactose 16, 246 N
lactovegetarian 61, 247
NACNE 53-5
lamb 69
lard 94 new protein food 153
lecithin 20, 26, 87, 88, 247 nicotinic acid (niacin) see
legume 247 vitamin B
lighting 187 night blindness 35
nucleus 4
lignin 58, 247
lipase 247 nuts 109-11
lipid 4, 19-27, 247
liver 8—13 O
lymphatic system 8, 11, 247 oats 101
obesity 24, 51—3, 56, 57
M offal 77
oil 4, 19-27, 96
magnesium 44
Maillard reaction 247 organic 247
osmosis 213, 247
maize 100
osmotic conditions, in food 148
malnutrition 52, 62, 247
osmotic pressure 247
maltose 16, 247
osteomalacia 35, 42, 248
manganese 44
overweight 24, 51—3
marasmus 62 oxidation 17, 24, 248
marbling 71
oxygen 41
margarine 94, 95
marinade 75
mayonnaise 26—7
meat 69—76
melting point 24 packaging 215
menstruation 4 papain 75, 248
menu planning 60—2 pasteurisation 208
mesophile 146, 247 pathogen 146, 160, 248
mice 179- 2 pellagra 38, 39, 62
microwave radiation 121—3 Penicillium 144, 153
milk 26-7, 89-91, 209 peristalsis 7, 8, 248
pasteurised 90 personal hygiene see hygiene
sterilised 90 pests 178-85
untreated 90 pH 148, 208, 248
mineral hydrocarbons 224, 227 phenol 248
minerals 4, 40-4 phosphorus 41
mitochondrion 4 photosynthesis 248
molecule 247 physical spoilage, of food 159
monosaccharide 14, 247 pickling 213
monosodium glutamate pigments 132
(MSG) 247 plasticity 25, 248
moulds 141—3 poaching 123, 124
mouth 10 poisons 180, 182
muscle 70 polysaccharide 14, 248
mutton 69 polyunsaturated 248
mycelium 141, 142, 247 pork 69
myoglobin 72, 74, 247 pot roasting 126, 127
274

potassium 42 sanitation 187

potato 104-6 sanitiser 193, 249
poultry 77 saprophyte 249
pregnancy 60 saturated 21, 249
premises 185 saucepans 118
preservatives 222, 223, 226 scurvy 37, 40
protease 248 ‘sell-by’ date 207, 230, 231
protein 4, 27—32 shallow frying 127, 128
protein structure 29 shallow poaching 126
protozoa 145 shellfish 80
psychrophile 146, 248 shortening, of fats 26
puN pastry 26 slaughtering 73
slimming diet 61
smoke point 25, 249
QAC (quarternary ammonium smoking, of food 211, 213
compound) 248 smoking, tobacco 56
sodium 42
R sol 19, 20, 249
solvents 224, 227
radiation 121—3 souring of milk 90
raising agents 225 soya beans 107
rancidity spit roasting 127
hydrolytic 158—9 spore 138, 141, 143, 249
in fish 80 stabiliser 223, 227
in meat 73 Staphylococcus aureus 166, 167,
oxidative 157, 158 174
rats 179—82 starch 16, 19, 26, 55, 103, 105
RDA (recommended daily starches, modified 224
allowance) 248 steaming 124-6
rectum 10 sterilant 193
reduction 248 sterilisation 208, 249
refrigeration 206, 207 stewing 124
refuse 180, 189 stock rotation 159
retinol (vitamin A) 34 stomach 10
riboflavin see vitamin B storekeeper 159, 201
rice 100 Streptococcus thermophilis 91, 151
rickets 35, 36, 42 stress 56
rigor mortis 73, 248 stroke 55—7
ripening 110 sucrose 16, 18, 107, 249
roasting 126, 127 suet 94
rodents 179—82 sugar 18, 55—7, 107, 109
roughage see dietary fibre supplementation, of amino
rye 101 acids 31
surface tension 249
S sweetener 223, 227
saccharide 248
Saccharomyces cerevisiae 151
salamander 126 teeth 5
Salmonella 138, 165, 167, 174, 178 tenderisation, of meat 74, 75
salt 5S—7 thermic effect of food 50
salting of food 211 thermophile 146, 249
 275

thiamin see vitamin Bt vitamin

thrombosis 57 A (retinol) 34-5
thyroid gland 42, 50 B 37—9, 74
thyroxin 42, 50 B; (thiamin) 37, 38, 58
tooth decay 35, 44, 57 B2 (riboflavin) 37, 38
toxic chemicals 160, 249 Bt2 (cyanocobalamin) 38
trichinosis 249 C (ascorbic acid) 37, 40, 105
triglyceride 19, 27, 158, 249 D 35—7, 42
tuber 104 nicotinic acid 38
tuberculosis 170, 171 vitamins 4, 34-40
turgor 104
TVP (textured vegetable
protein) 107, 249 waiter 200
typhoid fever 170, 171 walls 189
washing up 195, 196
water 4, 44—5
UHT (ultra high temperature) 249 water-borne diseases 170
unsaturated 21, 22, 249 water supply 187
weaning 62
urea 13, 249
wheat 98
wilting 104
wine 151
vacuum packaging 216 work surfaces 189, 190
varicose veins 52 worms, parasitic 170, 171
veal 69
vegan 31, 61, 249
vegetables 103—9 xerophthalmia 35
vegetables,
pulse 106, 107, 108
root 106 yeast 143
ventilation 185—7 yoghurt 91, 151
Vibrio parahaemolyticus 166, 167
villi 11, 249
vinegar 151
viruses 144, 145 zinc 44