Eduqas GCSE Food Preparation and Nutrition key terms

An addition to sweet food that improves its appearance and/or taste, such as grated chocolate or piped cream.

A nutrient shortage that prevents the body from carrying out its normal functions properly.

A condition in which the body does not have enough water for its needs, which can cause tiredness and reduce physical performance.

A change in the structure of a protein, such as the unfolding caused by heating. Heat denaturation of egg protein is irreversible.

Tooth decay caused when acids produced by bacteria in plaque damage tooth enamel.

Changes to tooth enamel caused by excessive fluoride intake while teeth are forming, usually appearing as faint white marks.

The breakdown of starch into smaller molecules called dextrins when dry heat is applied, contributing to browning and changes in flavour and texture.

A cut that produces cubes of a consistent size.

The largely indigestible components of plant foods that support normal bowel function. NSP means non-starch polysaccharides and is a term used for dietary fibre in the specification.

An estimate of energy or nutrient requirements for a group of healthy people. DRVs help interpret nutritional analysis but are not exact personal targets.

An estimate of energy or nutrient requirements for a group of healthy people, taking account of differences such as age and sex.

The breakdown of food into smaller substances that the body can absorb and use.

A carbohydrate consisting of two joined sugar units, such as sucrose.

A mixture, usually based on flour and liquid, that is firm enough to handle and shape.

Arranging tasks so that another job can be completed while a dish is cooking, cooling or resting.

Cooking food in a frying pan without adding fat or oil, using food that contains its own natural fat.

A UK healthy-eating guide showing the proportions of different food groups that should make up the diet overall.

The process of dispersing one liquid as tiny droplets through another liquid with which it would not normally mix.

A substance that helps prevent the droplets in an emulsion from joining together and separating into a layer.

A mixture containing tiny droplets of one liquid dispersed through another liquid with which it would not normally mix.

The relationship between energy taken in through food and drink and energy used by the body.

The amount of energy a person needs for essential body functions, physical activity and, where applicable, growth.

A biological catalyst: a substance that speeds up a chemical reaction without being used up.

Discoloration of fruit or vegetable flesh caused by an enzyme-driven reaction involving oxygen, usually after cutting or bruising.

An amino acid that the body cannot make in sufficient amounts and must obtain from food. Amino acids are the building blocks of proteins.

A fatty acid that the body cannot make and must obtain from food, such as linoleic acid or alpha-linolenic acid.

The estimated average requirement for a population group: approximately half need less and half need more.