LDLKeeping thislow, reducesyour risk forheart diseaseand strokeTransfatFoods madewith this typeof fat have alonger shelflife.PreferredBonusFreeSquare!CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?DryBaking isconsideredthis type ofcookingmethodMonounsaturatedThis type offat can helpto lower yourLDL levelHDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.ConsiderationSomethingyou canchange in adesign briefis a .....FatsThe secondsource ofenergy forthe body..2 &5What is therecommendeddietary intakeof fruit andveg?ConvectionAppetiteButaneSmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?OdourlessA term thatcould be usedto describethe aroma ofa foodConcentratedFat is themost ......source ofenergyChemicalGallbladderWhereis bilestored?MethaneWhat is thegas calledthat occursfrom foodwaste?MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?DuodenumQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodRancidRadiationUsing amicrowave isan example ofwhich cookingmethod?LiverConstraintSomething thatyou cannotchange in adesign brief is a....QualitativeA sensoryanalysis ispart ofa...what?SatietyThe termused for thefeeling offullness?2 &4BroccoliProteinThismacronutrientaids inmusclerecovery...EnzymesThese areproteins thathelp speedupmetabolismAvocadoA source ofmonounsaturatedfatLDLKeeping thislow, reducesyour risk forheart diseaseand strokeTransfatFoods madewith this typeof fat have alonger shelflife.PreferredBonusFreeSquare!CarbohydratesWhichmacronutrientis the mainsource ofenergy for thebody?DryBaking isconsideredthis type ofcookingmethodMonounsaturatedThis type offat can helpto lower yourLDL levelHDLHigh levels ofthis cholesterolcan lower yourrisk for heartdisease andstroke.ConsiderationSomethingyou canchange in adesign briefis a .....FatsThe secondsource ofenergy forthe body..2 &5What is therecommendeddietary intakeof fruit andveg?ConvectionAppetiteButaneSmallintestineWhere does90% ofdigestion andabsorption offood occur inthe body?OdourlessA term thatcould be usedto describethe aroma ofa foodConcentratedFat is themost ......source ofenergyChemicalGallbladderWhereis bilestored?MethaneWhat is thegas calledthat occursfrom foodwaste?MechanicalPhysicallybreaking downfoodsubstances iscalled ....digestion?DuodenumQuantitativeA way ofmeasuring thephysical, chemicaland nutritionalproperties of foodRancidRadiationUsing amicrowave isan example ofwhich cookingmethod?LiverConstraintSomething thatyou cannotchange in adesign brief is a....QualitativeA sensoryanalysis ispart ofa...what?SatietyThe termused for thefeeling offullness?2 &4BroccoliProteinThismacronutrientaids inmusclerecovery...EnzymesThese areproteins thathelp speedupmetabolismAvocadoA source ofmonounsaturatedfat

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