Cameroon GCE O-Level Food and Nutrition flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Energy value of nutrients

Carbohydrate and protein supply about 4 kcal per gram; fat supplies about 9 kcal per gram; vitamins, minerals and water supply no energy.

Fat-soluble vitamins

Vitamins A, D, E and K dissolve in fat, are stored in the liver and fatty tissue, and need dietary fat for absorption.

Site of absorption

The small intestine is the main site of digestion and absorption; its villi increase surface area for nutrient uptake into blood and lymph.

Bile function

Bile, made in the liver and stored in the gall bladder, emulsifies fats into small droplets so lipase can digest them in the small intestine.

Balanced meal composition

A balanced meal includes a starchy staple, a protein food, vegetables or fruit and a small amount of fat, plus safe drinking water.

Infant feeding rule

Exclusive breastfeeding for the first six months, then safe, soft, energy-dense complementary foods from six months while breastfeeding continues.

Pregnancy nutrient needs

Pregnancy and lactation raise needs for protein, iron, folate, calcium and energy; poor maternal nutrition raises the risk of low birth weight.

Complementary plant proteins

Combining legumes with cereals (for example beans with maize or rice) supplies all essential amino acids in a plant-based diet.

Danger zone temperatures

Bacteria multiply fastest between 5 °C and 60 °C; keep hot food above 60 °C and cold food below 5 °C.

Refrigerator storage order

Store raw meat and fish below cooked and ready-to-eat foods in covered containers to prevent drip cross-contamination.

Preservation principles

Preservation controls moisture, temperature, oxygen or micro-organisms by drying, salting, smoking, pickling, canning, freezing or fermentation.

Unit price calculation

Unit price equals total price divided by quantity (weight or volume); it allows value comparison between different package sizes.

Gelatinisation of starch

When starch is heated in liquid it absorbs water, swells and thickens the mixture; this is how flour and cornflour thicken sauces.

Roux thickening method

A roux is equal weights of fat and flour cooked together before liquid is added; it thickens sauces and soups.

Leavening agents

Yeast, baking powder, bicarbonate of soda, air and steam make mixtures rise by producing or trapping gas during cooking.

Nutrient retention in cooking

Prepare vegetables just before cooking, use little water, cook quickly and reuse cooking liquid to reduce vitamin loss.

Reading food labels

Check the ingredients list (in descending order of weight), net weight, expiry date, storage instructions and nutritional information before buying.

Consumer rights and responsibilities

Consumers have rights to safety, information, choice and redress, and responsibilities to read labels, keep receipts and complain properly.

Resource management in food

Plan menus, write shopping lists, compare prices, buy seasonal food and use leftovers to reduce waste and save money.

Food poisoning symptoms

Vomiting, diarrhoea, abdominal pain and fever after eating contaminated food; treat with fluids and seek help if severe.

Oral rehydration solution

A mixture of safe water, salt and sugar given in small sips to replace fluids lost through vomiting and diarrhoea.

First aid for burns

Cool the burn under running water for at least 10–20 minutes, do not apply oil or toothpaste, cover with a clean dressing.

Choking first aid

Encourage coughing; if unable, give up to five back blows, then abdominal thrusts, and call for help.

Kwashiorkor and marasmus

Forms of protein-energy malnutrition: kwashiorkor shows oedema and poor growth; marasmus shows severe wasting and weakness.

Table setting order

Cutlery is placed in order of use from outside in; fork on the left, knife and spoon on the right, glass above the knife.

Presentation principles

Balance colour, texture and shape, keep portions neat, use clean plates and edible garnishes, and avoid overcrowding.

Evaluating practical work

Judge appearance, texture, flavour, nutritional value, cost, time and hygiene, then note improvements for next time.

Cameroonian staple foods

Cassava, maize, plantain, cocoyam, yam, rice, millet and sorghum supply energy mainly as carbohydrate in local diets.

Koki preparation

Koki is a steamed pudding of ground beans, palm oil and spices wrapped in banana or plantain leaves; a cheap plant protein dish.

Traditional preservation in Cameroon

Drying, smoking, salting and fermenting (for example cassava fermentation) are widely used to preserve local foods.

Local vitamin A sources

Palm oil, mango, pawpaw, pumpkin and dark green leaves supply carotenoids that the body converts to vitamin A.

Sustainable local food choices

Buy seasonal local foods, grow kitchen gardens, reduce waste and protect water and soil to sustain food supplies.