CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?LiverConstraintSomething thatyou cannotchange in adesign brief is a....GallbladderWhereis bilestored?ButaneRadiationUsing amicrowave isan example ofwhich cookingmethod?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.2 &4SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?DuodenumBonusFreeSquare!BroccoliDryBaking isconsideredthis type ofcookingmethodTransfatFoods madewith this typeof fat have alonger shelflife.ConvectionConsiderationSomethingyou canchange in adesign briefis a .....MethaneWhat is thegas calledthat occursfrom foodwaste?RancidFatsThe secondsource ofenergy forthe body..MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ConcentratedFat is themost ......source ofenergyChemicalPreferredQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodSatietyThe termused for thefeeling offullness?QualitativeA sensoryanalysis ispart ofa...what?ProteinThismacronutrientaids inmusclerecovery...OdourlessA term thatcould be usedto describethe aroma ofa foodLDLKeeping thislow, reducesyour risk forheart diseaseand stroke2 &5What is therecommendeddietary intakeof fruit andveg?EnzymesThese areproteins thathelp speedupmetabolismAppetiteAvocadoA source ofmonounsaturatedfatMonounsaturatedThis type offat can helpto lower yourLDL levelCarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?LiverConstraintSomething thatyou cannotchange in adesign brief is a....GallbladderWhereis bilestored?ButaneRadiationUsing amicrowave isan example ofwhich cookingmethod?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.2 &4SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?DuodenumBonusFreeSquare!BroccoliDryBaking isconsideredthis type ofcookingmethodTransfatFoods madewith this typeof fat have alonger shelflife.ConvectionConsiderationSomethingyou canchange in adesign briefis a .....MethaneWhat is thegas calledthat occursfrom foodwaste?RancidFatsThe secondsource ofenergy forthe body..MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ConcentratedFat is themost ......source ofenergyChemicalPreferredQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodSatietyThe termused for thefeeling offullness?QualitativeA sensoryanalysis ispart ofa...what?ProteinThismacronutrientaids inmusclerecovery...OdourlessA term thatcould be usedto describethe aroma ofa foodLDLKeeping thislow, reducesyour risk forheart diseaseand stroke2 &5What is therecommendeddietary intakeof fruit andveg?EnzymesThese areproteins thathelp speedupmetabolismAppetiteAvocadoA source ofmonounsaturatedfatMonounsaturatedThis type offat can helpto lower yourLDL level

Food Studies BINGO!! - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. Which macronutrient is the main source of energy for the body?
    Carbohydrates
  2. Liver
  3. Something that you cannot change in a design brief is a ....
    Constraint
  4. Where is bile stored?
    Gallbladder
  5. Butane
  6. Using a microwave is an example of which cooking method?
    Radiation
  7. High levels of this cholesterol can lower your risk for heart disease and stroke.
    HDL
  8. 2 & 4
  9. Where does 90% of digestion and absorption of food occur in the body?
    Small intestine
  10. Duodenum
  11. Bonus Free Square!
  12. Broccoli
  13. Baking is considered this type of cooking method
    Dry
  14. Foods made with this type of fat have a longer shelf life.
    Trans fat
  15. Convection
  16. Something you can change in a design brief is a .....
    Consideration
  17. What is the gas called that occurs from food waste?
    Methane
  18. Rancid
  19. The second source of energy for the body..
    Fats
  20. Physically breaking down food substances is called .... digestion?
    Mechanical
  21. Fat is the most ...... source of energy
    Concentrated
  22. Chemical
  23. Preferred
  24. A way of measuring the physical, chemical and nutritional properties of food
    Quantitative
  25. The term used for the feeling of fullness?
    Satiety
  26. A sensory analysis is part of a...what?
    Qualitative
  27. This macronutrient aids in muscle recovery...
    Protein
  28. A term that could be used to describe the aroma of a food
    Odourless
  29. Keeping this low, reduces your risk for heart disease and stroke
    LDL
  30. What is the recommended dietary intake of fruit and veg?
    2 & 5
  31. These are proteins that help speed up metabolism
    Enzymes
  32. Appetite
  33. A source of monounsaturated fat
    Avocado
  34. This type of fat can help to lower your LDL level
    Monounsaturated