ROUND-UP 1 Fill in the text with a suitable word for each blank space. butter calcium eggs energy everything fats fibre grains minerals nutrients protein pulses saturated starchy 2 No single food or food group can provide provide protein and (9) ........................................... and are (1) ........................................... we need to be healthy. naturally low in saturated fat. It is good to include Eating a variety of different foods from each of these regularly in the diet. Animal protein foods, the food groups can help us get the full range of such as fish, (10) ........................................... and meat are (2) ........................................... our bodies need. Fruit and necessary for our body to grow. Dairy foods are vegetables are a key part of a healthy diet, because also rich in proteins and are a good source of they provide vitamins and (3) ............................................ (11) ........................................... , precious for our bones, as (4) ........................................... foods, such as bread, potatoes, well as being rich in B vitamins and iodine. pasta, rice and other (5) ..........................................., are As for (12) ..........................................., it is best to choose part of a healthy diet, being a good source of healthier ones, such as vegetable, nut, seed or (6) ........................................... . olive oils most of the time and not to have too Plant-based (7) ........................................... foods, such as beans, much of (13) ........................................... ones, such as lentils, chickpeas and other (8) ........................................... (14) ..........................................., coconut or palm oils. Answer the following questions. 1. Apart from ingredients, what else must be listed on a food label? ................................................................... ............................................................................................................................. 2. How is the amount of energy a portion of a certain food gives measured? ............................................... ............................................................................................................................. 3 3. What is the difference between use by and best before ? ................................................................................ 4. What does the use of the term light mean? ............................................................................................................................. 5. Do unsweetened foods have a low sugar content? ..................................................................................................... Match each food preservation method to the correct description. 1. drying a. kills microbes by using high temperatures 2. refrigeration b. exposes food to ionizing radiations 3. freezing c. combines preheating with pressure 4. freeze drying/lyophilisation d. slows down bacterial action 5. canning e. removes all moisture 6. pasteurisation f. stops bacterial action 7. sterilisation g. eliminates microorganisms and spores 8. vacuum packing h. seals food in containers to prevent bacteria from getting in 9. irradiation i. kills bacteria by destroying their DNA structure 10. HPP j. reduces the amount of water 11. HPT k. uses beneficial bacteria 12. biopreservation l. creates an airtight atmosphere 216 FOOD WORLD