ch5 Flashcards
why do we need food?
support daily activities and keep us warm, provides raw materials for growth and repair, important for us to maintain health
Carbohydrates (3 types)
monosaccharides, disaccharides, polysaccharides
lipids
formed from…
formed from condensation of three fatty acid molecules and one glycerol molecule
How are proteins formed?
amino acids > dipeptide > polypeptide
function of carbohydrates 5
main energy source
glucose is directly broken down to release energy
starch is food storage in plants
glycogen is storage in liver and muscles
cellulose is a source of dietary fibre
lipids functions 5
energy reserves
stored in adipose tissues, under skin as subcutaneous fat around internal organs
shock absorber, heat insulator
transporting and storing lipid soluble vitamins
form cell membranes and hormones
proteins functions 3
and 1 deficiency called..
growth and repair of body tissues
form enzymes, antibodies, hormones
broken down to release energy when carbs and lipids are used up
kwashiorkor
calcium functions
formation of… and 3 processes
+ deficiency
formation of bones and teeth
blood clotting, sending messages to nervous system, muscle contraction
rickets and osteoporosis
iron 1
+ deficiency
formation of haemoglobin
anaemia
vitamin A
functions 3
+ deficiency 3
lipid soluble
forms pigment in retina
keeps skin, cornea, lining of alimentary canal and breathing system healthy
night blindness, drying up of cornea and skin, easy infection of the lining of lungs and trachea
vitamin C
functions 4
+ deficiency
water soluble growth and repair of connective tissues promotes absorption of iron helps immune system work properly scurvy -weak and bleeding gums -poor healing of wounds -small red spots on skin -joint pain
vitamin D
functions 2
+ deficiency
lipid soluble
promotes absorption of calcium and phosphate ions
rickets
dietary fibre 1
+ deficiency
adds bulk to food to stimulate peristalsis, allows faeces to be passed out easily
constipation or colorectal cancer
test for glucose
glucose test paper
test for reducing sugars (+process)
Benedict’s test: mix equal volumes of glucose solution and Benedict’s solution > boil in water bath for 5 mins > brick red precipitate = presence
test for starch
iodine test: from brown to blue-black
test for protein
protein test paper
test for lipid
grease spot test:
a translucent spot is left, which disappears after immersing it an organic solvent
test for vitamin c
DCPIP solution, decolourization of the DCPIP solution(if positive)
the more drops of non dcpip solution (the testing substrate) the less concentration it is !!)
eating too little 2 diseases
anorexia nervosa: undereating
and
bulimia nervosa: after eating getting the food out
eating too much 2 diseases and risks
overweight > obesity
risk of diabetes, heart disease, stroke and arthritis
food pyramid from top to bottom total 6
1 fat, oil, salt, sugar 2 dairy products 3 meat, eggs and beans 4 vegetables 5 fruits 6 cereals and grains
purpose of the food pyramid
balanced diet, consist right amount and proportions
age: children and teens are growing actively, need large amount of __, ___, __
children require ___ because they have the highest ___ rate , ____ rate, ___ rate
_____ is the highest among all age groups
protein, calcium, iron
the greatest amount of energy per body unit mass
highest growth, metabolic, heat loss rate
surface area to volume ratio
sex: males generally need more __ than females
because they have a ___ due to ___
males need more ___ for the ____
female need more ___ to replace ___
energy
higher metabolic rate due to their larger body size and being more muscular, have less subcutaneous fat under skin, lose heat more rapidly
proteins for the growth and repair of muscles
iron to replace iron loss during menstruation
level of activity: higher energy level need more ____ rich foods
carbohydrates
body status
pregnant women need more ___ and ___ for the growth of ___
___ mothers need extrasupply of various of nutrients for ___
protein and energy
foetus
breast-feeding
milk production
