A2 7 Human Nutrition and Health

Question 1

Function of Protein

Answer 1

• Maintainance of body tissue, including development and repair.
• Source of energy
• Involved in creation of some hormones which help control body functions that involve the interaction of several organs
• enzymes are proteins that increase the rate of chemical reactions in the body
• Transportation of certain molecules e.g. haemoglobin is a protein that transports oxygen through the body
• Forms antibodies that help prevent infection - identify and assist in destroying antigens such as bacteria or viruses.

Question 2

Protein Sources

Answer 2

• Eggs
• Milk
• Yoghurt
• FIsh and seafood
• Soya
• Nuts
• Meat
• Poultry

Question 3

Function of carbohydrates

Answer 3

• Primary energy source especially to brain and nervous system - the enzyme amylase breaks down carbs and converts it into glucose used for energy
• Fuels central nervous system
• Enables fat metabolism
• Prevents protein being used as energy
• Preferred energy source for muscle contraction and biological work.
• Protein sparing effect - can be used for growth and repair

Question 4

Carbohydrate Sources

Answer 4

Starch:
* potatoes
* bread
* cereals
* rice
* pasta
Sugar:
* sweets
* cakes
* biscuits
* sugary drinks

Question 5

Function of fats

Answer 5

• backup energy source when carbs unavailable - concentrated energy source
• Fat soluble vitamins e.g. A,D,E,K cannot function without adequate intake of fat - rely on fat for absorption and storage
• fat cells stored in adipose tissue, insulate the body and help sustain a normal core body temperature

Question 6

Fat Sources

Answer 6

• Meat
• fish
• butter
• margarine
• cooking fats and oils
• milk
• cream
• cheese
• baked goods e.g cake
• eggs
• poultry
• high fat snacks

Question 7

B1 Function

water-soluble vitamin

(thiamine)

Answer 7

• Working with other B-vitamins to help break down and release energy from food
• keeping the nervous system healthy

Question 8

B1 Sources

Answer 8

• Vegetables e.g. peas
• fresh and dried fruit
• eggs
• wholegrain breads
• some fortified breakfast cereals
• liver

Question 9

B12 Function

water-soluble vitmain

Answer 9

• making red blood cells and keeping nervous system healthy
• releasing energy from food we eat
• processing folic acid
• lack of vitamin B12 leads to vitamin b12 deficiency anaemia

Question 10

B12 Sources

Answer 10

• meat
• salmon
• cod
• milk
• cheese
• eggs
• Some fortified breakfast cereals

Question 11

Vitamin C Function

water-soluble vitamin

Answer 11

• maintains body connective tissue
• vital for wound healing
• aids adsorption of iron
• has antioxidant properties
• helps protect cells and keep them healthy
• maintain healthy skin, blood vessels, bones and cartilage
• lack of can lead to scurvy

Question 12

Vitamin C Source

Answer 12

• oranges and orange juice
• red and green peppers
• strawberries
• blackcurrants
• broccoli
• brussel sprouts
• potatoes

Question 13

Vitamin A Function

fat-soluble vitamin

Answer 13

• retinol is required for good night vision preventing night blindness
• requied for healthy skin, tissue and lining of some parts of the body e.g nose
• beta carotene is an antioxidant that may help the body to defend against cancer

Question 14

Vitamin A Sources

Answer 14

• cheese
• eggs
• oily fish
• fortified low-fat spread
• milk
• yoghurt

Question 15

Vitamin D Function

fat-soluble vitamin

Answer 15

• aids absorption of calcium which is needed for formation and development of teeth and bones
• aids uptake of calcium and phosphorus by the bones and teeth
• lack of can lead to bone deformaties such as rickets on children and bone pain called osteomalacia in adults

Question 16

Vitamin D Source

Answer 16

• milk
• cheese
• yoghurt
• sunlight
• egg yolk
• liver
• oily fish
• fortified cereals

Question 17

Vitamin E Function

fat-soluble vitamin

Answer 17

• helps maintain healthy skin and eyes
• strengthens the immune system

Question 18

Vitamin E Sources

Answer 18

• soya
• corn
• olive oil
• nuts and seeds
• wheat germ - found in cereals and wheat products

Question 19

Vitamin K Function

fat-soluble vitamin

Answer 19

• needed for blood clotting meaning it helps wounds heal properly
• some evidence shows that it is also needed to help keep bones healthy

Question 20

Vitamin K Sources

Answer 20

• green leafy veg e.g. broccoli and spinach
• vegetable oil
• cereal grains

Question 21

Calcium Function

mineral

Answer 21

• helps build strong bones and teeth
• regulates muscle contractions e.g heartbeat
• ensures that blood clots normally
• deficiency can reduce peak bone mass which can cause osteoperosis in later life

Question 22

Calcium Sources

Answer 22

• milk
• cheese + other dairy foods
• green leafy veg e.g broccoli, cabbage (not spinach)
• soya beans
• tofu
• soya drinls woth added calcium
• nutes
• bread/ anything made with fortified flour
• sardines

Question 23

Flourine Function

mineral

Answer 23

• aids formation of bones and teeth
• maintains bones structure
• helps make teeth resistant to tooth decay

Question 24

Flourine Sources

mineral

Answer 24

• flouride toothpaste
• drinking water
• seafood
• breast and milk formula
• dairy products
• tea
• flouride mouthwash
• gelatine

Question 25

Iron Function

mineral

Answer 25

• helps to form haemoglobin in red blood cells which trasport oxygen around the body
• required for normal energy metabolism
• required for normal functioning of immune system
• A lack can lead to iron deficiency anaemia

Question 26

Iron Sources

mineal

Answer 26

• liver
• meat
• beans
• nuts
• dried fruit
• wholegrains
• soyabean flour
• dark green leafy veg e.g. spinach, watercress

Question 27

Importance of fluid intake

Answer 27

• Carries nutrients, oxygen and carbon dioxide around the body
• helps regulate body temperature e.g sweat-water evaporates from skin and cools us
• helps kidneys filter waste and excrete them from the body
• hydrates body e.g. keeps joints mobile
• necessary for body functions e.g. digestion
• acts as a lubricant e.g tears
• prevents constipation