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Home Ec - Summer 2016 > Chapter 1 - Food Nutrition > Flashcards

Chapter 1 - Food Nutrition Flashcards

1
Q

What are the factors affecting food choice?

A
  • Lifestyle: Some people have more time to cook food instead of having pre made meals
  • Nutritional Value: People may choose foods which are low in fat, sugar and salt
  • Cost: People will not buy foods that are too expensive
  • Culture: Certain foods are linked to certain countries e.g. Rice to China
  • Availability: Staple foods are those that are plentiful and most commonly eaten in a country e.g. Potatoes in Ireland
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2
Q

What is the composition of proteins?

A
  • Basic Unit: Amino Acid
  • Amino acids organised into chains with links
  • Made up of CHON - Carbon, Hydrogen, Oxygen, Nitrogen
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3
Q

What is the composition of fats?

A
  • Basic Unit: Glycerol & 3 Fatty Acids

- Made up of Carbon, Oxygen and Hydrogen

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4
Q

What is the composition of carbohydrates?

A
  • Basic Unit: Simple Sugars e.g. Glucose
  • Join together to form starch
  • Contains: Carbon, Oxygen, Hydrogen
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5
Q

What is the classification of proteins?

A
  1. High Biological Value:
    - Contains all amino acids
    - Usually from animal sources
    - Exception: Soya Products
  2. Low Biological Value:
    - Contains some amino acids
    - Usually from plant sources
    - Exception: Gelatine
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6
Q

What are the functions of food?

A
  • Food helps the body grow
  • Food provides the body with energy and warmth
  • Food protects the body against disease
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7
Q

What is the classification of fats?

A

Saturated Fats - Animal

Unsaturated Fats - Plant & Fish

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8
Q

What is the classification of carbohydrates?

A

Sugars, Starches & Fibre/Dietary Fibre/Cellulose

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9
Q

What are the functions of protein? (4)

A
  1. Growth
  2. Repair
  3. Making hormones, enzymes, antibodies
  4. Leftover protein used for heat and energy
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10
Q

What are the sources of fats?

A

Saturated Fat: Meat, burgers, milk, cheese, egg yolk, yoghurt
Unsaturated Fat: Avocado, olives, cereals, oily fish e.g. Salmon, tuna, trout

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11
Q

What are the functions of carbohydrates? (4)

A
  1. Heat & Energy (sugar & starch)
  2. Fibre prevents constipation
  3. Helps you feel full; loose weight
  4. Excess carbohydrate is converted to fat and stored as adipose tissue.
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12
Q

What are the functions of fats? (5)

A
  1. Heat & Energy
  2. Contains the fat-soluble vitamins (A, D, E, K)
  3. Insulates the body (adipose tissue)
  4. Protects delicate organs e.g. Kidneys
  5. Make you feel full and add flavour to foods
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13
Q

What is the RDA of protein?

A

1g of protein per kg of body weight e.g. If you weigh 60kg you should eat 60g of protein

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14
Q

What is the RDA of fibre?

A

30g per day of fibre

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15
Q

What are the water soluble vitamins?

A

B & C

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16
Q

What are the functions of vitamins B and C?

A

B Group: Release of energy, healthy nerves, growth, helps prevent neural tube defects e.g. Spina Bifida (babies)
C: General health, skin and gums, helps you absorb iron

17
Q

What are the fat soluble vitamins?

A

A, D, E & K

18
Q

What are the function of vitamins A and D?

A

A: Growth, healthy eyes & skin, healthy linings of nose & throat
D: Works with calcium to make bones & teeth strong.

19
Q

What are the sources of vitamins B & C?

A

B: Red meat, fish, milk, cheese, eggs, nuts, peas, beans (proteins)
C: Kiwis, black currents, orange, lemon, cranberry, potatoes, peppers, carrots, cabbage, broccoli, spinach.

20
Q

What are the sources of vitamins A & D?

A

A: Sunshine, oily fish (retinal), carrots & peppers (carotene).
D: Sunlight, milk for fortified breakfast cereals.

21
Q

What are the deficiency diseases for vitamins B & C?

A

B: Neural tube defects, beri-beri, pellagra
C: Scurvy, slow healing infections.

22
Q

What are the functions of vitamins E & K?

A

E: Antioxidant, healthy red blood cells
K: Helps blood clot, helps produce good bacteria in intestine

23
Q

What are the sources of vitamins E & K?

A

E: Nuts, seeds, cereals, eggs, milk (super milk)
K: Green vegetables, cereals

24
Q

What are the deficiency diseases for vitamins E & K?

A

E: Babies can sometimes be anaemic
K: Blood does not clot properly

25
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

26
Q

What are the functions of calcium?

A

-Strong bones and teeth (works with vitamin D

27
Q

What are the sources of iron?

A

Red meat, liver, fortified cereals, whole cereals, brown bread, green veg
Works with vitamin C

28
Q

What are the sources of calcium?

A

Milk, yoghurt, tinned fish, bread, cheese, green veg

29
Q

What are the deficiency diseases of iron?

A

Anaemia (tired/weak)

30
Q

What are the deficiency diseases of calcium?

A
  • Rickets (children)
  • Osteomalacia (adults)
  • Osteoporosis
  • Tooth decay
31
Q

What is the RDA of iron?

Home Ec - Summer 2016 (15 decks)

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