Chpt 1: food & nutrition Flashcards
What are the factors of affecting food choice
Cost, availability, lifestyle, culture, nutritional resources and the senses
What is the composition of proteins
Amino acids - made up of carbon, oxygen, hydrogen and nitrogen (needed for growth)
What is the classification of proteins and name the sources of them
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
Name and explain high biological value proteins
A food with all the essential amino acids - animal sources such as meat and soya beans
Name and explain low biological value proteins
A food with some of the essential amino acids - plant sources such as peas, beans, lentils and pulse vegetables
What is the functions of protein
- 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
What is the R.D.A of protein
Depends on your weight there for if you weigh 60kg he/she needs 60g of protein each day
Name the composition of fats
Fatty acids and glycerol
Made from carbon hydrogen and oxygen
Name the two classifications of fats and give some sources
Saturated fats - animal sources
Unsaturated fats - plant and fish sources
Functions of fats
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
Name the compositions of carbohydrates
Simple sugars - glucose (join together to form starch)
Contains carbon hydrogen and oxygen
Name the 3 groups of classification for carbohydrates
Sugars
Starches
Dietary fibres
Name the functions of carbohydrates
Sugars and starchy foods provide heat and energy
Fibre helps the movement of food throughout the body
Starches give feeling of fullness
What is the R.D.A of fibre
30g
Name and explain the two groups of vitamins
Water soluble - dissolves in water (vitamins B & C)
Fat soluble - dissolves in fat (vitamins A D E K)
Name the functions of water soluble fats
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
Name the sources of water soluble vitamins
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
Name the deficiencies of water soluble vitamins
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
What are the functions of food
Growth, energy, warmth and protection against disease
What is the definition of hypervitaminosis
An abnormal state resulting from excessive intake of one or more vitamins
Name the functions of fat soluble vitamins
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
Name the sources of fat soluble vitamins
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
Name the deficiencies of fat soluble vitamins
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
What is the functions of calcium
Needed for strong bones and teeth
