ButaneSmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?BonusFreeSquare!MethaneWhat is thegas calledthat occursfrom foodwaste?DryBaking isconsideredthis type ofcookingmethod2 &5What is therecommendeddietary intakeof fruit andveg?MonounsaturatedThis type offat can helpto lower yourLDL levelBroccoliConcentratedFat is themost ......source ofenergyProteinThismacronutrientaids inmusclerecovery...CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?DuodenumEnzymesThese areproteins thathelp speedupmetabolismConsiderationSomethingyou canchange in adesign briefis a .....LiverLDLKeeping thislow, reducesyour risk forheart diseaseand strokeQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodSatietyThe termused for thefeeling offullness?QualitativeA sensoryanalysis ispart ofa...what?GallbladderWhereis bilestored?AppetitePreferredFatsThe secondsource ofenergy forthe body..2 &4RadiationUsing amicrowave isan example ofwhich cookingmethod?RancidAvocadoA source ofmonounsaturatedfatConstraintSomething thatyou cannotchange in adesign brief is a....MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ChemicalConvectionOdourlessA term thatcould be usedto describethe aroma ofa foodTransfatFoods madewith this typeof fat have alonger shelflife.HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.ButaneSmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?BonusFreeSquare!MethaneWhat is thegas calledthat occursfrom foodwaste?DryBaking isconsideredthis type ofcookingmethod2 &5What is therecommendeddietary intakeof fruit andveg?MonounsaturatedThis type offat can helpto lower yourLDL levelBroccoliConcentratedFat is themost ......source ofenergyProteinThismacronutrientaids inmusclerecovery...CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?DuodenumEnzymesThese areproteins thathelp speedupmetabolismConsiderationSomethingyou canchange in adesign briefis a .....LiverLDLKeeping thislow, reducesyour risk forheart diseaseand strokeQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodSatietyThe termused for thefeeling offullness?QualitativeA sensoryanalysis ispart ofa...what?GallbladderWhereis bilestored?AppetitePreferredFatsThe secondsource ofenergy forthe body..2 &4RadiationUsing amicrowave isan example ofwhich cookingmethod?RancidAvocadoA source ofmonounsaturatedfatConstraintSomething thatyou cannotchange in adesign brief is a....MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?ChemicalConvectionOdourlessA term thatcould be usedto describethe aroma ofa foodTransfatFoods madewith this typeof fat have alonger shelflife.HDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.

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