HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.BroccoliChemical2 &5What is therecommendeddietary intakeof fruit andveg?TransfatFoods madewith this typeof fat have alonger shelflife.RancidAvocadoA source ofmonounsaturatedfatProteinThismacronutrientaids inmusclerecovery...ConsiderationSomethingyou canchange in adesign briefis a .....EnzymesThese areproteins thathelp speedupmetabolismAppetiteMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?MonounsaturatedThis type offat can helpto lower yourLDL levelQualitativeA sensoryanalysis ispart ofa...what?DryBaking isconsideredthis type ofcookingmethodConstraintSomething thatyou cannotchange in adesign brief is a....LDLKeeping thislow, reducesyour risk forheart diseaseand strokeConcentratedFat is themost ......source ofenergySatietyThe termused for thefeeling offullness?2 &4CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?ButaneMethaneWhat is thegas calledthat occursfrom foodwaste?ConvectionFatsThe secondsource ofenergy forthe body..QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodLiverOdourlessA term thatcould be usedto describethe aroma ofa foodGallbladderWhereis bilestored?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?BonusFreeSquare!RadiationUsing amicrowave isan example ofwhich cookingmethod?DuodenumPreferredHDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.BroccoliChemical2 &5What is therecommendeddietary intakeof fruit andveg?TransfatFoods madewith this typeof fat have alonger shelflife.RancidAvocadoA source ofmonounsaturatedfatProteinThismacronutrientaids inmusclerecovery...ConsiderationSomethingyou canchange in adesign briefis a .....EnzymesThese areproteins thathelp speedupmetabolismAppetiteMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?MonounsaturatedThis type offat can helpto lower yourLDL levelQualitativeA sensoryanalysis ispart ofa...what?DryBaking isconsideredthis type ofcookingmethodConstraintSomething thatyou cannotchange in adesign brief is a....LDLKeeping thislow, reducesyour risk forheart diseaseand strokeConcentratedFat is themost ......source ofenergySatietyThe termused for thefeeling offullness?2 &4CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?ButaneMethaneWhat is thegas calledthat occursfrom foodwaste?ConvectionFatsThe secondsource ofenergy forthe body..QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodLiverOdourlessA term thatcould be usedto describethe aroma ofa foodGallbladderWhereis bilestored?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?BonusFreeSquare!RadiationUsing amicrowave isan example ofwhich cookingmethod?DuodenumPreferred

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