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Home Ec. > Food and Nutrient > Flashcards

Food and Nutrient Flashcards

0
Q

Meaning of nutrient,composition,deficiency disease and dietary excess

A

Nutrient- a chemical in food that’s nourishes the body, Composition-what the nutrient is made up of,Deficiency disease-not enough of the nutrient and Dietary excess - eating too much of one of the nutrient

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1
Q

Name the 5 nutrients.

A

Carbohydrates,Protein,Fats,Vitamins,Minerals

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2
Q

What is protein made up of and what are the elements

A

Amino Acids and they are made up of carbon, hydrogen, oxygen and nitrogen

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3
Q

What does nitrogen do ?

A

Growth

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4
Q

Classify protein

A

HBV -high biological value protein (animal sources,food that contains all the amino acids our body needs) low biological value protein(plant source, these are missing some of the amino acids our body needs)

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5
Q

Name 3 of each sources from HBV and LBV

A

HBV- Eggs,Meat,Cheese and LBV-Nuts,Beans,Cereals

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6
Q

What is the 4 function of protein and the RDA

A 
•Growth of body cells 
•repair of body cells 
•heat
•energy 
and 1 gram for every kilogram a person weighs
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7
Q

What is fat made up of and what are the elements ?

A

Glycerol and Fatty Acids and they contain hydrogen, oxygen and carbon

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8
Q

What happens during digestion ?

A

During digestion the fatty acids separate from the glycerol and they are used to provide energy in the body

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9
Q

Classify fats

A

Saturated Fats(mainly from animal sources) and unsaturated fats(mainly from plant sources and marine(fish))

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10
Q

Sources of Saturated and Unsaturated fats

A

Saturated-butter milk cheese and Unsaturated-olive oil ,oily fish and nuts

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11
Q

Explain saturated and unsaturated fats

A

Too much saturated fats like butter,milk etc. in the diet can lead to coronary heart disease and high cholesterol in later life. Unsaturated fats especially oily fish are good for heart,health, brain activity and healthy skin and hair but in small amounts only

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12
Q

Function/s of fat

A

Provides energy
heat
fats protect delicate organs like your kidney

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13
Q

Composition of carbohydrates and what are the elements

A

They are made up of simple sugars for e.g glucose and carbohydrates contain carbon hydrogen and oxygen

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14
Q

Classify carbohydrates and name 3 sources from each

A

Sugar- biscuits, sweets,honey Starch- potatoes pasta pulse veg and Dietary Fibre- whole grain bread/rice, fruit and veg

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15
Q

Name the functions of carbohydrates

A

Starch- gives a slow release of energy , Sugar- heat and energy, Fibre- prevents constipation and give the feeling of fullness

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16
Q

Why is fibre very important in the diet ?

A

It absorbs water and becomes bulky in the intestine. This prevents constipation and other bowel diseases. When cereals (barley,oats etc) are processed or REFINED the fibre is removed for e.g white flour. Whole Cereals (unrefined) are better for the body because they contain fibre

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17
Q

What’s the RDA of fibre for an average person

A

30g

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18
Q

Classify Vitamins

A

Water-Soluble(dissolves in water)

Fat-Soluble(dissolves in fat)

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19
Q

Name the Vitamins in Water Soluble and Fat Soluble

A

Water Soluble- b group and c

Fat soluble - a,d,e,k

20
Q

Function,Source and Deficiency Disease of Vitamin B Group

A

Function:Release energy from food, growth,healthy nerves, helps prevent NTD(neutral tube defects).
Sources: Red Meat, Fortified breakfast cereal
Deficiency Diseases: increased risk of NTD in babies and beri-beri(nerve disease)

21
Q

Sources,function,deficiency disease Vitamin E

A

Function: an antioxidant(gets rid of bad cells)
Sources: nuts, eggs
Deficiency disease: anaemia in new born babies

22
Q

Function,Source,Deficiency Disease of Vitamin C

A

Functions:General Health, helps body absorb iron
Sources: blackcurrents,oranges,broccoli and peppers(veg and fruit)
Deficiency Disease: Scurvy

23
Q

Function,Source, Deficiency Diseases of Vitamin A

A

Function:healthy skin and eyes
Sources:oily fish and eggs
Deficiency Disease:Night blindness and rough dry skin

24
Q

Function,Source,Deficiency Disease of a vitamin D

A

Function:helps absorb calcium,healthy bones and teeth
Source:oily fish,eggs,fortified milk
Deficiency disease: rickets in children,OSTEOPOROSIS in adults (holes in skin)

25
Q

Sources,functions,deficiency disease of vitamin k

A

Function: helps blood to clot (scabs)
Sources: made in intestine, green veg and cereals
Deficiency disease:blood clotting problems

26
Q

What is hypervitaminsosis

A

Hypervitaminsosis is an excess of vitamin a or vitamin d in the diet, which is harmful to the body

27
Q

Name the 6 minerals

A

Calcium,sodium,iron,iodine,fluorine,phosphorus

28
Q

What is calcium need for

A

Strong bones

29
Q

Deficiency disease of calcium

A

Rickets in children and Osteoporosis in adults

30
Q

Sources of calcium

A

Milk, cheese,yoghurt

31
Q

Recommended dietary allowance ?

A

1200mg

32
Q

Function of iron

A

Helps to make haemoglobin with is a substance in red blood cells

33
Q

What does haemoglobin do

A

It helps carry oxygen through out the body

34
Q

Deficiency disease of iron

A

Anaemia

35
Q

Sources of iron

A

Red meat and fortified breakfast cereals and liver

36
Q

How do u absorb iron ? And was is the RDA

A

You need to eat vitamin c with iron example drinking orange juice (vitamin c) with breakfast cereals (iron). The RDA for Iron is 14mg

37
Q

What is the RDA for salt and why is it important for people to know how harmful salt is

A

It is important to know that too much salt in diet can lead to serious health risk,such as high blood pressure,coronary heart disease, strokes the RDA for salt is 6 grams but irish people are eating aprox 10g of salt per day

38
Q

Check FlashCard Home Ex for more

A

Home Ec

39
Q

How much glasses/litres of water should we drink daily ?

A

8 glasses or 2.5litres

40
Q

Sources of water

A

Tap/bottled water,milk,tea

41
Q

Functions of water

A
  • Satisfies thirst
  • Helps digestion
  • helps remove waste from body
  • Part of all body fluids
42
Q

How is energy produced and what does energy need to produce

A

In the body’s cells food is burned and energy is produced.oxygen is needed for this process it is called oxidation

43
Q

What is energy measured in

A

KCL - Kilocalories

KJ - kilojoules

44
Q

How much is one KCL worth in KJ

A

1kcl = 4.2kj

45
Q

Name the factors that change the intake of energy, there are 6

A

Size,age,adult,climate,activity,gender,pregnant

46
Q

What is function of food ?

A
  • Growth
  • energy
  • warmth
  • protects the body against diseases
47
Q

Factors affecting our food choices (9)

A 
Lifestyle
Cost
Religion
Availability 
Culture 
Nutritional value 
Food in season  
Advertising 
Personal likes and dislikes
48
Q

Classify nutrients

A

Macronutrients and micronutrients

Home Ec. (18 decks)

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