Balance Of Food Flashcards
Macronutrients
Carbs, lipids, protein, alcohol
Micronutrient
Vitamins & mineral
Other nutrients
Phylochemical, water
Functions of nutrients to the body
• Function properly
• optimise biochemical or physiological function
• achieve + maintain a healthy weight
• optimism body stores of key micronutrients
• prevent vitamin + mineral deficient diseases
• reduce risk of developing diet related diseases
• promote good physical + mental wellbeing
Use of Eatwell Guide
- Represents overall alone of healthy diet
- suitable for people above 5 years
Eatwell Guide
Fruit & veg =40%
Carbs=38%
Protein= 12 %
Dairy + alternative = 8%
Oils & spreads = 1%
Common barries to portion sizing
• lack of clarity and irrelevance of suggested portion size guidance
• guiltless eating
• lack of self-control over food cues
• distracted eating
• social pressures
• emotional eating rewards
• quantification habits ingrained from childhood
Food Labelling and the law- nutritionally labelling
Nutrition deceleration must be clearly presented in specific format and give value for every & 6 nutrient
Food Labelling and the law- front of pack labelling
• energy info on it’s own plus fat, saturates, sugars, salt
• front of packaging is voluntary
Per portion info
- Amount of energy, fat, saturates, sugars and salt that are in one portion or one unit
- recommended to go near front
Percentage reference intakes
RIs show the approximate amount of the nutrients and energy are needed for a healthy diet.
Fruit & veg one portion
80g
Fruit
Matured ovary of a flower including the skin
Succulent part of plant which are characterised by swelter and taste
Fruit nutritional value
- Largely fruit
- low energy density
- important source of vitamins, minerals, fibre, phytochemial
Vegetable
Leafy plants, stalks, roots, bulb,
