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Home Ec > Chpt 1: food & nutrition > Flashcards

Chpt 1: food & nutrition Flashcards

1
Q

What are the factors of affecting food choice

A

Cost, availability, lifestyle, culture, nutritional resources and the senses

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2
Q

What is the composition of proteins

A

Amino acids - made up of carbon, oxygen, hydrogen and nitrogen (needed for growth)

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3
Q

What is the classification of proteins and name the sources of them

A 
Saturated fats (animal) - meat, burgers, cheese, milk, egg yolk, yoghurt 
Unsaturated fats (plant & fish) - avocado, olives, small amount in cereals, oily fish eg. Salmon, tuna, trout
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4
Q

Name and explain high biological value proteins

A

A food with all the essential amino acids - animal sources such as meat and soya beans

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5
Q

Name and explain low biological value proteins

A

A food with some of the essential amino acids - plant sources such as peas, beans, lentils and pulse vegetables

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6
Q

What is the functions of protein

A
  • helps body cells to grow
  • helps the body to repair wounds
  • forms hormones and enzymes for the body to work properly
  • used for heat and energy
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7
Q

What is the R.D.A of protein

A

Depends on your weight there for if you weigh 60kg he/she needs 60g of protein each day

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8
Q

Name the composition of fats

A

Fatty acids and glycerol

Made from carbon hydrogen and oxygen

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9
Q

Name the two classifications of fats and give some sources

A

Saturated fats - animal sources

Unsaturated fats - plant and fish sources

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10
Q

Functions of fats

A

Heat and energy
Contains the vitamins A D E K (dissolve in fats)
Prevents heat escaping from the body
Protect delicate organs
Give feeling of fullness and delays the feeling of hunger

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11
Q

Name the compositions of carbohydrates

A

Simple sugars - glucose (join together to form starch)

Contains carbon hydrogen and oxygen

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12
Q

Name the 3 groups of classification for carbohydrates

A

Sugars
Starches
Dietary fibres

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13
Q

Name the functions of carbohydrates

A

Sugars and starchy foods provide heat and energy
Fibre helps the movement of food throughout the body
Starches give feeling of fullness

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14
Q

What is the R.D.A of fibre

A

30g

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15
Q

Name and explain the two groups of vitamins

A

Water soluble - dissolves in water (vitamins B & C)

Fat soluble - dissolves in fat (vitamins A D E K)

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16
Q

Name the functions of water soluble fats

A 
B group  
release of energy from food 
Health nerves 
Growth 
Helps prevent spina bifida in the unborn child 
C group 
General health 
Healthy skin and gums 
Helps to heal wounds 
Helps the body to absorb iron
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17
Q

Name the sources of water soluble vitamins

A

B group
Read meat, fish, milk, cheese, eggs, brown bread, nuts, peas, beans, yeast, fortified breakfast cereals

C group
Fruit: black currents, kiwi fruits, oranges, cranberries, strawberries
Vegetables: peppers, tomatoes, new potato, cabbage, broccoli

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18
Q

Name the deficiencies of water soluble vitamins

A

B group
Increased risk of neural tube defects in babies
Beri-beri (nerve defect)
Pellagra: tongue and skin can become sore

C group
Scurvy
Slow healing of wounds
Increase risk of infection

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19
Q

What are the functions of food

A

Growth, energy, warmth and protection against disease

20
Q

What is the definition of hypervitaminosis

A

An abnormal state resulting from excessive intake of one or more vitamins

21
Q

Name the functions of fat soluble vitamins

A

A group- growth, healthy eyes, skin, lining of throat
D group- heathy bones and teeth
E group- an antioxidant, healthy red blood cells
K group- helps blood to clot

22
Q

Name the sources of fat soluble vitamins

A

A group- fish liver oils, oily fish, offal, butter, margarine, eggs
D group- sunshine, fish liver oils, oily fish, liver, eggs, margarine fortified milk
E group- nuts, seeds, eggs, cereal
K group- made in the intestine; green veg and cereals

23
Q

Name the deficiencies of fat soluble vitamins

A

A group- slow growth, night blindness, rough, dry skin
D group- tickets in children, osteomalacia in adults, osteoporosis in adults, unhealthy teeth
E group- anaemia in newborn babies
K group- blood clotting problems

24
Q

What is the functions of calcium

A

Needed for strong bones and teeth

25
Q

Name the sources of calcium

A

Milk, cheese, yoghurt, tinned fish (salmon and sardines) bread, green veg, sesame seeds and water

26
Q

Name the deficiencies of calcium

A

Rickets in children
Osteomalacia in adults
Osteoporosis and tooth decay can also occur

27
Q

Name the functions of iron

A

Helps make red blood cells

Needed to make haemoglobin which Carly’s oxygen around the body giving us energy

28
Q

Name the deficiencies of iron

A

Tired weak and run down which leads to a disease called anaemia

29
Q

Name the sources of iron

A

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

30
Q

How do you absorb iron

A

By drinking or eating something with vitamin C in if that helps to absorb iron

31
Q

Name the R.D.A of iron

A

14mg

32
Q

Name the functions of fluorine

A

Healthy teeth

33
Q

Name the sources of fluorine

A

Water, fish

34
Q

Name the deficiency of fluorine

A

Tooth decay

35
Q

Name the functions of phosphorus

A

Combines with calcium for strong bones and teeth

36
Q

Name the sources of phosphorus

A

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

37
Q

Name the deficiency of phosphorus

A

Rare because it is found in do many foods

38
Q

Name the functions of sodium

A

Controls water balance in the body

39
Q

Name the sources of sodium

A

Table salts, bacon, processed meats, snack foods, butter, cheese

40
Q

Name the deficiencies of sodium

A

Muscle cramps

41
Q

Name the sources of water

A

Bottled or tap water, drinks like tea coffee milk and most foods especially fruit and veg

42
Q

Name the functions of water

A

Satisfies thirst
Helps digestion
Helps to get rid of waste from the body for example urine
A source of minerals such as fluoride and calcium
Part of all body fluid

43
Q

What is energy in food measured in

A

Kilocalories or kilojoules

44
Q

What are the factors that influence energy requirements

A

Size, age, activity, climate, gender, pregnancy

45
Q

What does energy balance mean

A

It means that energy input should be equal to the energy output

46
Q

Name and explain empty kilocalories

A

Empty kilocalories means that so,e foods give you energy but lack in other nutrients (fizzy drinks, chocolate and sugary goods)

Home Ec (11 decks)

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