ConcentratedFat is themost ......source ofenergyMonounsaturatedThis type offat can helpto lower yourLDL levelLDLKeeping thislow, reducesyour risk forheart diseaseand strokeLiverAvocadoA source ofmonounsaturatedfatConvectionSatietyThe termused for thefeeling offullness?2 &4ConsiderationSomethingyou canchange in adesign briefis a .....2 &5What is therecommendeddietary intakeof fruit andveg?FatsThe secondsource ofenergy forthe body..DryBaking isconsideredthis type ofcookingmethodGallbladderWhereis bilestored?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?RadiationUsing amicrowave isan example ofwhich cookingmethod?QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodCarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?TransfatFoods madewith this typeof fat have alonger shelflife.OdourlessA term thatcould be usedto describethe aroma ofa foodConstraintSomething thatyou cannotchange in adesign brief is a....PreferredRancidMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ChemicalBonusFreeSquare!ButaneHDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.DuodenumMethaneWhat is thegas calledthat occursfrom foodwaste?EnzymesThese areproteins thathelp speedupmetabolismAppetiteProteinThismacronutrientaids inmusclerecovery...QualitativeA sensoryanalysis ispart ofa...what?BroccoliConcentratedFat is themost ......source ofenergyMonounsaturatedThis type offat can helpto lower yourLDL levelLDLKeeping thislow, reducesyour risk forheart diseaseand strokeLiverAvocadoA source ofmonounsaturatedfatConvectionSatietyThe termused for thefeeling offullness?2 &4ConsiderationSomethingyou canchange in adesign briefis a .....2 &5What is therecommendeddietary intakeof fruit andveg?FatsThe secondsource ofenergy forthe body..DryBaking isconsideredthis type ofcookingmethodGallbladderWhereis bilestored?SmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?RadiationUsing amicrowave isan example ofwhich cookingmethod?QuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodCarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?TransfatFoods madewith this typeof fat have alonger shelflife.OdourlessA term thatcould be usedto describethe aroma ofa foodConstraintSomething thatyou cannotchange in adesign brief is a....PreferredRancidMechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ChemicalBonusFreeSquare!ButaneHDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.DuodenumMethaneWhat is thegas calledthat occursfrom foodwaste?EnzymesThese areproteins thathelp speedupmetabolismAppetiteProteinThismacronutrientaids inmusclerecovery...QualitativeA sensoryanalysis ispart ofa...what?Broccoli

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