MonounsaturatedThis type offat can helpto lower yourLDL levelLDLKeeping thislow, reducesyour risk forheart diseaseand strokeRancidConcentratedFat is themost ......source ofenergyDuodenumBroccoliDryBaking isconsideredthis type ofcookingmethodConstraintSomething thatyou cannotchange in adesign brief is a....QualitativeA sensoryanalysis ispart ofa...what?CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?EnzymesThese areproteins thathelp speedupmetabolismMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?FatsThe secondsource ofenergy forthe body..ButaneRadiationUsing amicrowave isan example ofwhich cookingmethod?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.OdourlessA term thatcould be usedto describethe aroma ofa food2 &5What is therecommendeddietary intakeof fruit andveg?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?TransfatFoods madewith this typeof fat have alonger shelflife.AvocadoA source ofmonounsaturatedfatAppetiteProteinThismacronutrientaids inmusclerecovery...GallbladderWhereis bilestored?MethaneWhat is thegas calledthat occursfrom foodwaste?SatietyThe termused for thefeeling offullness?ChemicalLiverBonusFreeSquare!QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodConvectionPreferred2 &4ConsiderationSomethingyou canchange in adesign briefis a .....MonounsaturatedThis type offat can helpto lower yourLDL levelLDLKeeping thislow, reducesyour risk forheart diseaseand strokeRancidConcentratedFat is themost ......source ofenergyDuodenumBroccoliDryBaking isconsideredthis type ofcookingmethodConstraintSomething thatyou cannotchange in adesign brief is a....QualitativeA sensoryanalysis ispart ofa...what?CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?EnzymesThese areproteins thathelp speedupmetabolismMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?FatsThe secondsource ofenergy forthe body..ButaneRadiationUsing amicrowave isan example ofwhich cookingmethod?HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.OdourlessA term thatcould be usedto describethe aroma ofa food2 &5What is therecommendeddietary intakeof fruit andveg?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?TransfatFoods madewith this typeof fat have alonger shelflife.AvocadoA source ofmonounsaturatedfatAppetiteProteinThismacronutrientaids inmusclerecovery...GallbladderWhereis bilestored?MethaneWhat is thegas calledthat occursfrom foodwaste?SatietyThe termused for thefeeling offullness?ChemicalLiverBonusFreeSquare!QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodConvectionPreferred2 &4ConsiderationSomethingyou canchange in adesign briefis a .....

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