Lower Saxony Zentralabitur VG Nutrition flashcards

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

Atwater factors

Energy conversion values per gram of macronutrient: carbohydrate 4 kcal, protein 4 kcal, fat 9 kcal, alcohol 7 kcal. Used to calculate the energy content of foods and recipes.

Basal metabolic rate

Energy needed at complete rest to maintain vital functions, measured in kcal per day. Multiplied by a physical activity level factor to estimate total daily energy expenditure.

Glycaemic index

Ranks carbohydrate foods by the blood glucose rise they cause relative to a reference (glucose or white bread). Low-GI foods are absorbed more slowly.

Water activity aw

Ratio of water vapour pressure of a food to that of pure water. Values below 0.60 prevent microbial growth, making it a key preservation parameter.

Maillard reaction

Non-enzymatic browning between reducing sugars and amino groups during heating, producing flavour and colour compounds. It also forms acrylamide from asparagine in starchy foods.

UHT treatment

Ultra-high-temperature heating at about 135–150 °C for 2–5 seconds, followed by aseptic packaging. It gives long ambient shelf life but causes greater vitamin loss than pasteurisation.

E numbers

Codes for additives authorised in the EU, grouped by function such as colours (E100–199), preservatives (E200–299) and emulsifiers. They appear on ingredient lists.

Nutrition declaration

Mandatory EU label table giving energy, fat, saturated fat, carbohydrate, sugars, protein and salt, per 100 g/ml and per portion.

Body mass index

Weight in kilograms divided by height in metres squared. WHO classes: underweight below 18.5, normal 18.5–24.9, overweight 25–29.9, obesity 30 and above.

Haem vs non-haem iron

Haem iron from animal foods is absorbed at 15–35 %, non-haem plant iron at 2–20 %. Vitamin C enhances non-haem absorption; phytates and tannins inhibit it.

DASH diet

Dietary approach to stop hypertension, rich in vegetables, fruit, low-fat dairy and potassium, low in sodium and saturated fat. It lowers blood pressure.

Waist circumference risk

Central obesity marker: increased risk at 80 cm (women) and 94 cm (men), substantially increased at 88 cm and 102 cm. It complements BMI.

HACCP

Hazard analysis and critical control point system with seven principles, from hazard analysis and CCP determination to monitoring, corrective actions, verification and documentation.

Critical control point

A process step where control is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level. It has measurable critical limits and monitoring.

Danger zone

Temperature range roughly 7–65 °C in which bacteria multiply fastest. Chilled foods are held at 2–7 °C, frozen foods at −18 °C or below.

Food waste hierarchy

Priority order: prevention first, then reuse and redistribution, recycling to feed or compost, energy recovery, and disposal last. It underpins EU and German waste strategy.

Yield factor

Edible portion divided by purchased weight, expressed as a percentage. Peeled potatoes yield about 80 %, so raw quantities must be scaled up in recipe calculation.

Menu cycle

A repeating rotation of menus, typically over two to four weeks, that balances food groups, controls variety and simplifies purchasing and costing.

Sensory balance

Combining the five basic tastes (sweet, sour, salty, bitter, umami) with contrasting textures and temperatures. Fat carries aroma; acid cuts richness.

Declarable allergens

Fourteen substances listed in Regulation (EU) No 1169/2011, including gluten, milk, egg, nuts, fish, soy and sesame, which must be emphasised on labels and menus.

Food cost ratio

Ingredient cost divided by selling price. Commercial catering commonly targets 28–35 %, leaving margin for labour, energy and overhead.

Break-even point

Fixed costs divided by contribution margin per unit (price minus variable cost). It is the sales volume at which total revenue equals total cost.

Price elasticity of demand

Percentage change in quantity demanded divided by percentage change in price. Absolute values above one indicate elastic demand, typical of luxury foods.

Engel's law

As household income rises, the share of income spent on food falls, while spending on quality and services increases. It explains shifting food market structures.

Marketing mix

The four Ps: product, price, place and promotion. In food retail, placement such as shelf position and checkout zones strongly shapes impulse buying.

Nutri-Score

Voluntary five-colour front-of-pack label from A (dark green) to E (red), calculated from energy, sugars, saturated fat, salt, protein, fibre and fruit/vegetable content.

Health claim

A statement linking a food or nutrient to health, permitted in the EU only if authorised by EFSA and listed in Regulation (EU) No 432/2012.

Sugar-free claim

Permitted when a product contains no more than 0.5 g sugar per 100 g or ml. 'No added sugar' is different: intrinsic sugars may still be present.

Elaboration likelihood model

Persuasion model distinguishing central processing (careful evaluation of arguments) from peripheral processing (cues such as source attractiveness). It guides nutrition communication design.

Evidence hierarchy

Ranking of study designs by evidential strength: systematic reviews and meta-analyses at the top, then randomised controlled trials, cohort studies, case-control and cross-sectional studies.

Correlation versus causation

A statistical association does not prove that one variable causes the other. Confounders, reverse causality and chance must be excluded before causal claims.

Operators in tasks

Instruction verbs defining the required depth: describe (reproduce), explain (causal links), evaluate (weigh criteria), discuss (multi-perspective judgement). They set the expected answer structure.

Absolute versus relative risk

Absolute risk gives event rates in each group; relative risk is their ratio. Reporting only relative risk can exaggerate the perceived effect size.