Chapter 11 - Nutrients & Diet Flashcards
Name the major sources of lipids
Animal Fats: butter, lard, fat meat, cheese, oily fish
Plant Fats: olive oil, sunflower seed oil, peanut oil, avocado, margarine
State the main sources of carbohydrates
Sugars: Jam, honey, syrup, sweets, cooldrinks
Starch: Potato, maize, mahangu, bread, wheat
Name the main sources of proteins
Animal Proteins: Eggs, meat, milk, cheese, fish, chicken
Plant Proteins: Beans, peas, lentils, soya, peanuts
Where is vitamin A stored?
In the liver. It is a fat soluble vitamin
Name the main sources of Vitamin A
Fat soluble: Butter, cheese, milk, oily fish, fish liver oil, liver, egg yolk
In which form is Vitamin A found in orange pigments of fruits? Also name the substance into which the body converts this form
Carotene - Converted into retinol
Name where Vitamin A can be found as beta-carotene
Carrots (orange pigment)
Green leafy vegetables
Apricots
State what kind of vitamin Vitamin C is, and also give the consequence of this
Water soluble vitamin
Cannot be stored and DAILY INTAKE is required
State where vitamin C can be found
- Blackcurrents
- Citrus fruits (oranges, lime, grapefruit)
- Strawberries, melon, kiwi fruit and guavas
- Green vegetables (cabbage, spinach, lettuce, broccoli)
- New potatoes
- Green peppers
- Tomatoes
State what kind of vitamin Vitamin D is
Fat soluble vitamin
Name the main sources of Vitamin D
Sunlight Animal fats (oils, oily fish, milk, butter, cheese, margarine, eggs, liver)
Name the main sources of iron
- Liver, kidneys, red meat, eggs
- Spinach, raisons, dried fruits, soya beans and curry powder
- Green leafy vegetables
- Cocoa and plain chocolate
Name the main sources of iodine
- Seafood, shellfish and kelp
- Iodised table salt (KI is added to NaCl)
- Present in most vegetables, provided the soil they grew in was fertile
State the main sources of calcium
- Milk, cheese, yogurt, dairy food
- Nuts, green vegetables
- Bones of tinned fish
- Hard water
Name the sources of dietary fibre
- Green leafy vegetables, fruit skins, nuts, selery, potato skins, dried fruits, maize, oragnes
- Wholegrain breakfast cereal, brown rice, wholewheat pasta, wholemeal bread, oats, all-bran flakes, weet-bix
Describe the role of iron in humans
- Involved in the formation of haemoglobin
- Transports oxygen from the lungs to the cells
- Component of enzymes involved in respiration
State the dificiency disease associated with iron, and also its cause
Disease: Anaemia
Cause: Shortage of haemoglobin means less oxygen to the tissues, meaning less respiration and less energy
Explain why girls are at greater risk of getting anaemia
They lose large amounts of blood, containing iron, during menstruation
Describe the role of iodine in humans
- Forms an essential part in the production of thyroxine
- Controls basal metabolism in cells
Name the deficiency disease associated with iodine and state the effects thereof
- Gioter
- Causes swelling of the thyroid glands
Describe the role of calcium in humans
- Formation of teeth and bones
- Essential for blood clotting
- Essential for nerve impulse transmission and muscle contraction
Name the dificiency diseases associated with calcium
- Rickets
- Osteoporosis
Describe the role of Vitamin A in humans
- Formation of rhodopsin, the visual pigment in the retina
- Aids vision in dim light
- Promotes healthy skin
- Promotes moist mucus membranes
Name the deficiency disease associated with Vitamin A
Night blindness
Name two effects of a lack of vitamin A
- Dry skin
- Dry and inflamed membranes in front of the eyes
State the role of Vitamin C in humans
- Promotes wound healing
- Keeps gums and skin healthy
- Assists the immune system in preventing colds and flu
- Prevents teeth loss
- Forms part of the formation of collagen
- Production of blood vessel walls
- Assists with the absorbtion of iron
Name the deficiency disease associated with Vitamin C
Scurvy: swelling and bleeding of the gums
Name four effects of a lack of Vitamin C
- Spontaneous bruising
- Slow wound healing
- Loss of teeth
- Fractures
State the role of Vitamin D in humans
- Growth and maintainance of bones & teeth
- Absorbtion of calcium
Name the deficiency disease associated with vitamin D
- Rickets: Bones remain soft and form bow legs and knock knees under the weight of the body
- Osteoporosis: Bones become weak and soft as calcium withdraws from the bones
Describe the role of dietary fibre in humans
- Absorbs water in the colon and makes faeces soft
- Makes faeces bulky and easy to expell
- Promotes peristalsis
- Bulk helps muscles to grip faeces and pushes faeces along the colon
- Prevents constipation
- Prevents colon cancer
- Removes toxins
State the role of water in humans
- All chemical processes happen in water
- Dehydration -> no metabolism -> death
- Solvent
- Transport medium (blood plasma)
- Evaporation cools body down
- Transport medium for waste substances like urea and CO2
Describe the production of yogurt by using micro organisms
Harmless bacteria is added to milk. These bacteria use lactose as a nutrient and produce lactic acid, which lowers the pH thickens the milk to form yogurt. Other by products like ethanol gives yogurt a sharp taste. Fruit pulp, flavourants and colourings are added
Describe the production of bread by using micro organisms
Bread is made from yeast, water and flour. Yeast produces enzymes which break down starch into sugar. Yeast uses the glucose for respiration. Carbon dioxide and ethanol is produced. Carbon dioxide bubbles cause dough to rise. The bubbles expand during baking. Air spaces are formed to make the bread porous and light. Ethanol evaporates during baking.
Describe the use of micro-organisms in the production of single cell protein
Purpose is to produce micro-organisms in lare quantities to by used by humans and animals. High protein foods are manufactured from bacteria and fungi, which are cultured on a large scale. These proteins grow easy, cheap, and are high in proteins and low in fats.
- People are reluctant to eat food made from bacteria
- Food is tasteless
- Grown in fermenters, small space
- Micro-organisms pressed into cookies or bars
Define food additives
Anything which is added to a food product during manufacturing to improve colour, texture, taste and lifetime
Name the advantages of food additives
- Preservatives give longer lifetime
- Flavourants improve taste
- Colourings improve colour and appearance
- Antioxidants stop foods from combining with oxygen
- Stabilisers stop food from seperating into water and fatty components
- Can improve the texture of food
State the health hazards associated with food additives
- Hyperactivity
- Mood swings & tantrums
- Cancer
- Migranes
- Allergic reactions
- Asthma
- Skin rashes
Define a balanced diet
A diet which contains all seven food nutrients in the correct quantities and qualities for growth, repair, health and energy
Explain how a balanced diet relates to age
- Growing children need more proteins (new cells for growth & hormone production)
- Active people need more energy
- Older people require less proteins and energy
- Children need extra calcium and Vitamin D (bones)
- Children need extra iron (red blood cells)
Explain how a balanced diet relates to gender
- Males use more energy (more muscle mass)
Explain how a balanced diet relates to activities
- More proteins are required when doing sport (building muscles)
- More carbohydrates are required when doing sport
- A person doing heavy work requires more energy
Explain how a balanced diet relates to state of being
- Pregnant women require more proteins, calcium, iron and Vitamin D. The foetus needs protein to make tissues, calcium and Vitamin D for bone development and iron for haemoglobin
- Lactating women need more calcium, vitamins and proteins
- HIV+ patients require more protines, vitamins and energy
Describe the role of a balanced diet in pregnant woman
- Essential to provide nutritional needs of foetus
- No additional energy or food components needed until the last three months of pregnancy
- Sufficient protein: cell division and growth, and milk production of the mother
- Calcium: milk production, builing bones and teeth
- Phophorus: Bone formation
- Vitamin D: Absorb calcium for bones and teeth
- Iron: Prevent anaemia in the mother and formation of haemoglobin
- Vitamin C: Absorb iron
- Vitamin A: Retina and visual pigments of foetus
- Reduced fat: difficult to digest -> overweight
- Reduced sugar: Less active -> less energy required
- FOLIC ACID: prevents neutral tube defects
Describe the role of a balanced diet in HIV+ people
A balanced diet is required to build up the immune system, build reserves and fight infections, speed up recovery from ilness and provide the body with energy
Name diet related problems of HIV+ persons, and provide a means of combat
- Serious loss of apetite: eat six small meals rather than three large ones. Use vitamin supplements
- Vommiting and diarrhea interfere with consumption due to loss of nutrients and fluids: Adequate hydration, dierrhea spices, avoid fats and oils, drink lots of water
- Food-borne ilnesses: keep food well refrigirated, avoid eating rare meats, wash hands, clean utensils
- Weight loss: Adequate amounts of protein, white meat and hard boiled eggs
- Fever: make starchy foods tha basis of each meal
- Weak immune system: peas, peanuts and soya beans to strengthen the immune system. Eat many foods rich in minerals and vitamins
- Avoid alcohol
Define starvation
Not enough food for growth and energy
Define malnutrition
Not eating a balanced diet although food is availible
Describe kwashiorkor, a deficiency disease associated with starvation and malnutrition
- Caused by a lack of protein, children only eat carbohydrates
- Causes muscle waisting and swollen abdomen
Describe marasmus
- Cuased by inadequate amounts of proteins and carbohydrates
- Thin bodies, weak, die
Describe scurvey
- Caused by a lack of vitamin C. Iron can not be absorbed successfully. Connective tissue not formed, blood vessels weak.
- Bruising, slow wound healing, swollen and bleeding gums, loose teeth
Describe rickets
Caused by lack of vitamin C, calcium, phosphorus, and vitamin D
Describe night blindness
- Caused by a lack of vitamin A
- Lack of Vitamin A results in failure to develop visual pigments in the retina, which causes reduced sight ability in dim light. Cornea becomes dry. Reduced resistence to eye diseases
Describe obesity
- Caused by too much proteins, fats and carbohydrates
- Can lead to coronary heart diseases and diabetes 2
Describe constipation
- Caused by a lack of dietary fibre
- Faeces become dry and hard
Describe goiter
- Caused by a lack of iodine
- Causes swelling of the thyroid gland
Give the formula for BMI
Body mass in KG/(Height in m)2
Name the problems that contribute to famine
- Unequal distribution of food
- Increasing population
- Poor nations
- Urbanisation
- Desertification
- Infertile soil
- Draught and flooding
- War
- Diseases
Name the health problems associated with the overconsumption of sugars
- Extra sugars are stored as fats -> weight gain
- Obesity
- Coronary heart disease, high blood pressure
- Diabetes 2
- Tooth decay
Name the health problems associated with the overconsumption of fat
- Weight gain and obesity
- Cholestrol and coronary heart diseases
- High blood pressure
- Blockage of cardiac arteries which lead to cardiac arrests
Name the health problems associated with the overconsumption of meat
- Constipation
- Weight gain and obesity
- Saturated fats lead to high blood pressure and coronary heart diseases
Name the health problems associated with the overconsumption of salt
- Hypertension (high blood pressure)
- Greater risks of strokes and coronary heart diseases
- Osteoporosis (can lead to loss of calcium)
- Stomach cancer
- Kidney diseases