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Home Economics > Chapter 1-Nutrition > Flashcards

Chapter 1-Nutrition Flashcards

1
Q

Functions of food

A
  • helps the body to grow
  • provides the body with energy and warmth
  • protects body against disease
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2
Q

Factors affecting food choice

A
  • lifestyle
  • nutritional value
  • cost
  • culture
  • religion
  • availability
  • foods in season
  • advertising
  • personal likes and dislikes
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3
Q

Define nutrient

A

A chemical in food that nourishes the body

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4
Q

Define composition

A

What the nutrient is made of

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5
Q

Define source

A

A food that contains the nutrient

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6
Q

RDA

A

Recommended dietary allowance

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7
Q

Define deficiency disease

A

Ill effects caused by lack of a nutrient

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8
Q

What are the nutrients?

A
  • proteins
  • minerals
  • carbohydrates
  • vitamins
  • fats
  • water
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9
Q

What are the macronutrients?

A
  • proteins
  • fats
  • carbohydrates
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10
Q

Micronutrients

A
  • vitamins

- minerals

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11
Q

Composition of protein

A

Made up of amino acids

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12
Q

What are amino acids?

A
  • small units that are attached together

- made up of CARBON, OXYGEN, HYDROGEN and NITROGEN

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13
Q

What type of foods contain high biological value protein?

A

Usually animal sources. (Eggs, milk, quorn) Exception: soya beans

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14
Q

Sources of low biological protein

A

Pulse vegetables

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15
Q

Functions of protein

A
  • helps body cells to grow
  • helps body to repair damaged cells
  • forms hormones and enzymes
  • can be used for heat and energy
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16
Q

RDA of protein

A

Adults need one gram of protein for every kilo they weigh

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17
Q

Composition of fats

A

fatty acids
glycerol
-each molecule of glycerol is attacked to three fatty acids
-contains the elements carbon, hydrogen and oxygen

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18
Q

Classification of fats

A
  • saturated

- unsaturated

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19
Q

Sources of saturated fat

A

Animal sources

Meat, milk, butter, cheese

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20
Q

Sources of unsaturated fat

A

Plant and marine sources (sunflower oil, olives, nuts, oily fish)

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21
Q

Functions of fats

A
  • provide heat and energy
  • insulates the body
  • fat protects delicate organs
  • gives feeling of fullness and delays hunger
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22
Q

Composition of carbohydrates

A

Made up of simple sugars

  • simples sugars are joined together to form starch
  • -contain carbon, hydrogen and oxygen
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23
Q

Classification of carbohydrates

A
  • sugars
  • starches
  • dietary fibre
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24
Q

Sources of sugar carbohydrates

A
  • fruit
  • milk
  • cake
  • jam
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25
Q

Sources of starches

A
  • cereals
  • pulse vegetables
  • root vegetables
  • potatoes
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26
Q

Sources of dietary fibre

A
  • vegetables
  • fruit
  • brown bread
  • brown rice
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27
Q

Functions of carbohydrates

A
  • sugar and starch provide heat and energy
  • fibre helps movement of food through body
  • fibre gives feeling of fullness
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28
Q

How fibre works?

A

It absorbs water and becomes bulky in the intestine, prevents constipation and bowel diseases

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29
Q

RDA of fibre

A

30g

30
Q

What are the water soluble vitamins?

A

B C

31
Q

What are the fat-soluble vitamins?

A

A D E K

32
Q

Functions of vitamin B

A
  • healthy nerves
  • helps energy release
  • growth
  • helps prevent neural tube birth defects
33
Q

Sources of Vit B

A 
Red meat
Fish
Milk
Fortified cereal 
Brown bread
Yeast
34
Q

Deficiency diseases (DD) of vit B

A
  • increased risk of neural tube defects
  • beri-beri(nerve disease)
  • pellagra
35
Q

RDA of vit C

A

50-60g

36
Q

Functions of A

A
  • growth
  • healthy eyes
  • healthy skin
  • healthy linings of nose and throat
37
Q

What happens to carotene in the body?

A

Carotene is changed to vitamin A in the body

38
Q

Sources of vit A

A
  • fish liver oils
  • offal
  • oily fish
39
Q

DD of A

A
  • slow growth
  • night blindness
  • rough/dry skin
40
Q

Functions of D

A

Healthy bones and teeth

41
Q

Sources of vit D

A
  • sunshine
  • oily fish
  • liver
  • fortified
42
Q

Functions of vit E

A
  • an antioxidant

- healthy red blood cells

43
Q

DD of vit D

A
  • rickets in children
  • osteomalacia in adults
  • osteoporosis in adults
  • unhealthy teeth
44
Q

Sources of vit E

A

Nuts
Seeds
Eggs

45
Q

DD of vit E

A

-anemia in babies

46
Q

Functions of vit K

A

-helps blood to clot

47
Q

Sources of vit K

A

Made in intestine
Green veg
Cereals

48
Q

DD of vit K

A

-blood clotting problems

49
Q

Define hypervitaminosis

A

Excess of vit A and vit D in the diet

50
Q

What are some important minerals

A
  • calcium
  • phosphorus
  • iron
  • fluorine
  • sodium
  • iodine
51
Q

DD of calcium

A
  • rickets
  • osteoporosis
  • osteomalacia
52
Q

Sources of calcium

A
  • milk and cheese
  • tinned fish
  • green veg
53
Q

RDA calcium

A

1200mg

54
Q

Functions of iron

A

-needed to made haemoglobin(healthy red blood cells)

55
Q

DD of iron

A

Anaemia

56
Q

Sources of iron

A
  • red meat
  • fortified breakfast cereals
  • liver
  • green vegetables
57
Q

Why is it important to have vit C with iron?

A

Helps absorption of iron

58
Q

RDA of iron

A

14mg

59
Q

Functions of fluorine

A

Healthy teeth

60
Q

Sources of flourine

A
  • water

- fish

61
Q

DD of fluorine

A

Tooth decay

62
Q

Functions of phosphorus

A

Combines with calcium for strong bones and teeth

63
Q

Sources of phosphorus

A

Meat fish poultry

64
Q

DD of phosphorus

A

Rare BC its in so many foods

65
Q

Functions of sodium

A

Controls water balance in the body

66
Q

DD of sodium

A

Muscle cramps

67
Q

RDA of salt

A

6g

68
Q

Functions of water

A
  • helps digestion
  • satisfies thirst
  • helps remove waste from body (urine)
  • source of fluorine and calcium
69
Q

Factors that influence energy requirements

A
  • size
  • age
  • activity
  • gender
  • climate (people in cold climates need more)
  • pregnancy
70
Q

Energy balance?

A

Energy input should be equal to energy output

Home Economics (20 decks)

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