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Home Ec Second Year > Chapter 1 - Food Nutrition > Flashcards

Chapter 1 - Food Nutrition Flashcards

0
Q

What is the composition of proteins?

A
  • Made up of amino acids
  • Amino acids are small units attached together like a necklace
  • Amino acids are made up of carbon, oxygen, hydrogen and nitrogen. Nitrogen is needed for growth.
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1
Q

Name the factors affecting food choice.

A
  1. Lifestyle
  2. Nutritional Value
  3. Cost
  4. Culture
  5. Availability
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2
Q

What are foods that contain all essential amino acids known to have?

A

They are known to have high biological value. They are usually animal meats except soya beans.

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3
Q

What is low biological value protein?

A

It usually comes from plant sources such as peas, beans, and lentils (pulse veg).

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4
Q

Name 5 foods that contain HBV protein.

A

Meat, fish, eggs, soya beans and quorn.

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5
Q

Name 5 foods that contain LBV proteins.

A

Peas, beans, lentils, nuts, whole cereals.

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6
Q

What are the functions of proteins?

A
  1. Helps body cells grow
  2. Helps repair damaged cells e.g. Healing Wounds
  3. Form hormones and enzymes for the body to work properly
  4. Proteínas is usted for heat and energy.
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7
Q

What is the RDA of protein for an adult?

A

Adults need one gram of protein for every kilogram they weigh e.g. If a person weighs 60kg they need 60g of protein a day.

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8
Q

What is the composition of fats?

A
  • Fats are made from fatty acids and glycerol.
  • Each molecule of glycerol is attached to 3 fatty acids.
  • They contain carbon, hydrogen and oxygen.
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9
Q

What are saturated fats?

A

Fats that mainly come from animal sources.

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10
Q

What u are unsaturated fats?

A

Fats that come from plant and marine animals.

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11
Q

What are 5 sources of saturated fats?

A

Butter, meat, milk, cheese and eggs.

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12
Q

What are 5 sources of unsaturated fats?

A

Sunflower oil, olive oil, nuts, seeds and oily fish (salmon).

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13
Q

What are the functions of fats?

A

Provide heat and energy
Fat under the skin prevents heat loss
Protect delicate organs like kidneys and nerves
Delay the feeling of hunger
Contain vitamins A, D, E and K because they dissolve in fat.

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14
Q

What is the composition of carbohydrates?

A
  • Made up of simple sugars e.g. Glucose.
  • Simple sugars are joined together to form starch.
  • Carbohydrates contain carbon, oxygen and hydrogen.
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15
Q

What are the three groups of carbohydrates?

A

Sugars, starches and dietary fibre.

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16
Q

What are the functions of carbohydrates?

A
  • Sugars and starchy foods provide heat and energy.
  • Fibre helps move food through the body.
  • Fibre gives a feeling of fullness.
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17
Q

What is the RDA of fibre?

A

30g for an average person.

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18
Q

What are the functions of Vitamin A?

A
  • Growth
  • Healthy Eyes
  • Healthy Skin
  • Healthy linings of nose & throat
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19
Q

What are the sources of Vitamin A?

A

Fish liver oils, oily fish, liver, eggs, dairy, margarine, offal, carrots, peppers and tomatoes.

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20
Q

What are the deficiency diseases of Vitamin A?

A

Night blindness, dry skin, slow growth

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21
Q

What are the functions of Vitamin D?

A
  • Works with calcium to keep bones & teeth strong.
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22
Q

What are the sources of Vitamin D?

A

Sunlight, oily fish, fish oils, fortified milk for fortified breakfast cereals.

23
Q

What are the deficiency diseases of Vitamin A?

A

Rickets in kids, osteoporosis in adults, osteomalacia in adults, unhealthy teeth.

24
Q

What are the functions of Vitamin E?

A
  • Antioxidant

- Healthy red blood cells

25
Q

What are the sources of Vitamin E?

A

Nuts, seeds, cereals, eggs, milk (super milk).

26
Q

What are the deficiency diseases of Vitamin E?

A

Babies can sometimes be anaemic.

27
Q

What are the functions of Vitamin K.

A
  • Helps blood clot

- Helps the production of good bacteria in intestine.

28
Q

What are the sources of Vitamin K?

A

Green vegetables, cereals, some produced by good bacteria.

29
Q

What are the deficiency diseases of Vitamin K?

A

Blood does not clot properly.

30
Q

What is hypervitaminosis?

A

Hypervitaminosis is an excess of vitamin A or vitamin D in the diet, which is harmful to the body.

31
Q

What are the functions of calcium?

A

Strong bones & teeth (works with vitamin

32
Q

What are the sources of calcium?

A

Milk, yoghurt, tinned fish, bread (flour), cheese, green veg.

33
Q

What are the deficiency diseases of calcium?

A

Richets, osteomalacia, osteoporosis, tooth decay.

34
Q

What are the function of food?

A
  1. Food helps the body grow.
  2. Food provides the body with energy and warmth.
  3. Food protects the body against disease.
35
Q

What are the functions of iron?

A
  • Helps make healthy red blood cells
  • Needed to make haemoglobin
  • Haemoglobin helps carry oxygen around the body
36
Q

What are the sources of iron?

A

Red meat, liver, fortified breakfast cereals, whole cereals, brown bread, green veg.

37
Q

What are the deficiency diseases of iron?

A

Anaemia (tired/weak).

38
Q

How is iron absorbed?

A

With the help of Vitamin C. Drinking orange juice (Vitamin C) with breakfast cereal (which contains iron) is a way of absorbing it.

39
Q

What is the RDA of iron?

A

14mg.

40
Q

What are the functions of fluorine?

A

Healthy teeth.

41
Q

What are the sources of fluorine?

A

Drinking water, fish.

42
Q

What are the deficiency diseases of fluorine?

A

Tooth decay.

43
Q

What a are the functions of phosphorus?

A

Combines with calcium for strong bones & teeth.

44
Q

What are the sources of phospherhus?

A

Meat, fish, poultry, eggs, milk, cheese, pulse veg, whole cereals.

45
Q

What are the deficiency diseases of phospherhus?

A

Rare?!?!

46
Q

What are the functions of sodium?

A

Controls water balance in the body.

47
Q

What are the sources of sodium?

A

Table salt, bacon, processed meats, snack foods, butter, cheese.

48
Q

What are the deficiency diseases of sodium?

A

Muscle cramps.

49
Q

What are the sources of water?

A

Tap/Bottled water, milk, tea and fruit & veg.

50
Q

What are the functions of water?

A
  • Satisfies thirst
  • Helps digestion
  • Helps remove waste from body e.g. In urine
  • Source of fluorine and calcium
  • Part of all body fluids
51
Q

What is energy measure in?

A

Kilocalories

52
Q

What influence energy requirements?

A

Size, age, activity, climate, gender, pregnancy.

53
Q

What does energy balance mean?

A

Energy balance means energy input should be equal to energy output.

54
Q

What are empty kilocalories?

A

Foods that contain empty kilocalories provide energy but do not contain any other nutrients.

Home Ec Second Year (10 decks)

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