GrillingBiofuelsGlycaemicIndex (GI)PhysicalhealthConvectionEmulsificationPrimaryprocessingEmotionsChemicaldigestionBlanchingBiosecuritySaturatedfatsMetabolismMechanicaldigestionBakingDigestionNutrientcontentclaimsBlogsFoodTrendsKilojoule(kJ)SustainableMindlesseatingTargetmarketSecondaryprocessingObesityCaramelisationFoodchoiceGenerallevelhealthclaimsBinaryFissionCoagulationFoodintoleranceSatietyOrganicFoodProductionSensoryappreciationof foodEvidence basedrecommendationsBodyimageEnergyNutrientsupplementModellinghealthyeatingpracticesBiodegradableCurrencyFree!Body MassIndex(BMI)scaleSimmeringFaddietsFoodliteracyAustralianGuide toHealthyEatingPhysicalactivityBiodieselSteamingMaillardreactionRestrictivedietsTransgenicorganismsDataanalyticsSuperfoodsStewingDextrinisationBiogasGelatinisationDiscretionaryfood choicesEnergy-densefoodsClimatechangeSoilacidificationFoodmilesFoodsystemAdver-gamesFoodallergyAerationEthicsHungerNutrientsFryingMarketingBoilingConnectednessAppetiteDisorderedeatingRoastingUnsaturatedfatsBycatchLow-impactfarmingCarbonfootprintBacteriaTransfatsGamificationAustralianDietaryGuidelinesHerbicidesSalinityFoodspoilageFunctionalpropertiesAdvertisingFertilisersFoodfadSocialmediaIntensiveanimalfarmingSoilerosionCross-contaminationFoodsecurityHigh levelhealthclaimFoodinsecurityBiomarkerCriticalappraisalPesticidesSocialHealthObjectiveLifestylediseasesNewsreportageNichemarketEthanolHealthydietsFree-rangeanimalsPoachingScholarlyoracademicarticlesFlavourAdenosineTriphosphate(ATP)OrganicfoodsFoodpoisoningEnzymatichydrolysisAsepticpackagingConductionSocialrole offoodFree-rangeporkMentalhealthCattlefeedlotMediaModifiedatmospherepackagingDenaturationLanddegradationChymeFoodStandardsCodeFunctionalfoodsRepetitionRadiationSedentarybehavioursMacronutrientsHealthhaloeffectSensorypropertiesof foodVirusesAugmentedrealityGeneticmodificationAnaphylaxisIndividualidentityOverconsumptionCookingExposureReliabilityComfortoremotionaleatingNutrientReferenceValues(NRV)GrillingBiofuelsGlycaemicIndex (GI)PhysicalhealthConvectionEmulsificationPrimaryprocessingEmotionsChemicaldigestionBlanchingBiosecuritySaturatedfatsMetabolismMechanicaldigestionBakingDigestionNutrientcontentclaimsBlogsFoodTrendsKilojoule(kJ)SustainableMindlesseatingTargetmarketSecondaryprocessingObesityCaramelisationFoodchoiceGenerallevelhealthclaimsBinaryFissionCoagulationFoodintoleranceSatietyOrganicFoodProductionSensoryappreciationof foodEvidence basedrecommendationsBodyimageEnergyNutrientsupplementModellinghealthyeatingpracticesBiodegradableCurrencyFree!Body MassIndex(BMI)scaleSimmeringFaddietsFoodliteracyAustralianGuide toHealthyEatingPhysicalactivityBiodieselSteamingMaillardreactionRestrictivedietsTransgenicorganismsDataanalyticsSuperfoodsStewingDextrinisationBiogasGelatinisationDiscretionaryfood choicesEnergy-densefoodsClimatechangeSoilacidificationFoodmilesFoodsystemAdver-gamesFoodallergyAerationEthicsHungerNutrientsFryingMarketingBoilingConnectednessAppetiteDisorderedeatingRoastingUnsaturatedfatsBycatchLow-impactfarmingCarbonfootprintBacteriaTransfatsGamificationAustralianDietaryGuidelinesHerbicidesSalinityFoodspoilageFunctionalpropertiesAdvertisingFertilisersFoodfadSocialmediaIntensiveanimalfarmingSoilerosionCross-contaminationFoodsecurityHigh levelhealthclaimFoodinsecurityBiomarkerCriticalappraisalPesticidesSocialHealthObjectiveLifestylediseasesNewsreportageNichemarketEthanolHealthydietsFree-rangeanimalsPoachingScholarlyoracademicarticlesFlavourAdenosineTriphosphate(ATP)OrganicfoodsFoodpoisoningEnzymatichydrolysisAsepticpackagingConductionSocialrole offoodFree-rangeporkMentalhealthCattlefeedlotMediaModifiedatmospherepackagingDenaturationLanddegradationChymeFoodStandardsCodeFunctionalfoodsRepetitionRadiationSedentarybehavioursMacronutrientsHealthhaloeffectSensorypropertiesof foodVirusesAugmentedrealityGeneticmodificationAnaphylaxisIndividualidentityOverconsumptionCookingExposureReliabilityComfortoremotionaleatingNutrientReferenceValues(NRV)

Food Studies Revision #2 - 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. Grilling
  2. Biofuels
  3. Glycaemic Index (GI)
  4. Physical health
  5. Convection
  6. Emulsification
  7. Primary processing
  8. Emotions
  9. Chemical digestion
  10. Blanching
  11. Biosecurity
  12. Saturated fats
  13. Metabolism
  14. Mechanical digestion
  15. Baking
  16. Digestion
  17. Nutrient content claims
  18. Blogs
  19. Food Trends
  20. Kilojoule (kJ)
  21. Sustainable
  22. Mindless eating
  23. Target market
  24. Secondary processing
  25. Obesity
  26. Caramelisation
  27. Food choice
  28. General level health claims
  29. Binary Fission
  30. Coagulation
  31. Food intolerance
  32. Satiety
  33. Organic Food Production
  34. Sensory appreciation of food
  35. Evidence based recommendations
  36. Body image
  37. Energy
  38. Nutrient supplement
  39. Modelling healthy eating practices
  40. Biodegradable
  41. Currency
  42. Free!
  43. Body Mass Index (BMI) scale
  44. Simmering
  45. Fad diets
  46. Food literacy
  47. Australian Guide to Healthy Eating
  48. Physical activity
  49. Biodiesel
  50. Steaming
  51. Maillard reaction
  52. Restrictive diets
  53. Transgenic organisms
  54. Data analytics
  55. Superfoods
  56. Stewing
  57. Dextrinisation
  58. Biogas
  59. Gelatinisation
  60. Discretionary food choices
  61. Energy-dense foods
  62. Climate change
  63. Soil acidification
  64. Food miles
  65. Food system
  66. Adver-games
  67. Food allergy
  68. Aeration
  69. Ethics
  70. Hunger
  71. Nutrients
  72. Frying
  73. Marketing
  74. Boiling
  75. Connectedness
  76. Appetite
  77. Disordered eating
  78. Roasting
  79. Unsaturated fats
  80. Bycatch
  81. Low-impact farming
  82. Carbon footprint
  83. Bacteria
  84. Trans fats
  85. Gamification
  86. Australian Dietary Guidelines
  87. Herbicides
  88. Salinity
  89. Food spoilage
  90. Functional properties
  91. Advertising
  92. Fertilisers
  93. Food fad
  94. Social media
  95. Intensive animal farming
  96. Soil erosion
  97. Cross-contamination
  98. Food security
  99. High level health claim
  100. Food insecurity
  101. Biomarker
  102. Critical appraisal
  103. Pesticides
  104. Social Health
  105. Objective
  106. Lifestyle diseases
  107. News reportage
  108. Niche market
  109. Ethanol
  110. Healthy diets
  111. Free-range animals
  112. Poaching
  113. Scholarly or academic articles
  114. Flavour
  115. Adenosine Triphosphate (ATP)
  116. Organic foods
  117. Food poisoning
  118. Enzymatic hydrolysis
  119. Aseptic packaging
  120. Conduction
  121. Social role of food
  122. Free-range pork
  123. Mental health
  124. Cattle feedlot
  125. Media
  126. Modified atmosphere packaging
  127. Denaturation
  128. Land degradation
  129. Chyme
  130. Food Standards Code
  131. Functional foods
  132. Repetition
  133. Radiation
  134. Sedentary behaviours
  135. Macronutrients
  136. Health halo effect
  137. Sensory properties of food
  138. Viruses
  139. Augmented reality
  140. Genetic modification
  141. Anaphylaxis
  142. Individual identity
  143. Overconsumption
  144. Cooking
  145. Exposure
  146. Reliability
  147. Comfort or emotional eating
  148. Nutrient Reference Values (NRV)