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Grade 11 Consumers 24 > food and nutrition > Flashcards

food and nutrition Flashcards

1
Q

what are the nutrients

A

-carbs
-proteins
-lipids
-fibre
-water
-nutrients are the building blocks of whole foods and they have specific functions in our bodies
-we need 40 nutrients in various quantities for energy growth, maintenance and repair of body tissues

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2
Q

what nutrients can be classified in two groups

A

-macronutrients: needed in large quantities (proteins, carbs, lipids and water)
-micronutrients: needed in small quantities (vitamins and minerals)

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3
Q

what are the functions and sources of macronutrients = proteins

A

functions of proteins
-forms part of all body cells, tissues, blood, enzymes, antibodies, nails, skin, hair and hormones
-needed for growth, repair and maintenance
-supplies enemy
-one gram supplies 17 kilojoules

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4
Q

what are the two types of amino acids

A

essential: provided by food
non essential: provided by the body

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5
Q

what are the complete proteins

A

-contain all essential amino acids
-have high biological value
-are found in foods of animal origin (soya bean)

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6
Q

what are the incomplete proteins

A

lack essential amino acids
-have low biological value
-found in plant origin foods

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7
Q

what are plant based proteins

A

-legumes
-seeds and nuts
-cereal products

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8
Q

what are animal based proteins

A

-meat
-fish
-eggs
-milk and milk products

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9
Q

what is the protein deficiency

A

-deficient in protein causes stunted growth.
-oedema as a result of an imbalance of fluid in the body

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10
Q

what is the protein excess

A

-diet that contains too much protein
-risk in cardiovascular disease
-obesity
-kidney problems

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11
Q

what are carbohydrates

A

carbohydrates
monosaccharides: singular or simple sugars
disaccharides: double sugars (2 monosaccharides)
polysaccharides: large complex molecules
-starch, fibre, glycogen (glucose is stored as glycogen in the liver)
what are examples of disaccharides
-sucrose (cane sugar) = glucose + fructose
-maltose (malt sugar) = glucose + glucose
-lactose (milk sugar) = glucose + galactose

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12
Q

what is the function of starch and sugar

A

-blood carries glucose to body cells where it provides the main source of energy
-makes us fuller for longer

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13
Q

what are the sources of starch

A

found in plant based foods (bread, maize, rice)

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14
Q

what is starch deficiency

A

-lack of energy

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15
Q

what is starch and sugar excess

A

-excess carbs are converted to glycogen and stored in the liver and muscle where it’s used for body energy.
-it can be converted to fat cells
-too much sugar and result in obesity and tooth decay

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16
Q

what is fibre

A

-unbroken carbs pass through the colon where they are partially broken by the good bacteria.

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17
Q

what are the functions of fibre

A

-absorbs water, for stools
-increases the feeling of fullness
-helps to control the levels of blood glucose in diabetics
-lowers blood cholesterol levels, reducing risk of coronary heart disease

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18
Q

what are the sources of fibre

A

-fibre found in bran in cereals, legumes, seeds

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19
Q

what is the deficiency of fibre

A

-inadequate faecal bulk, which leads to constipation and even colon cancer

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20
Q

what is the excess of fibre

A

-bowel discomfort
-decrease the absorption of calcium, magnesium, phosphorus and iron

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21
Q

what are lipids (fats and oils)

A

-made of triglycerides = unit of glycerol and three fatty acids
-saturated (solid) -animal products
-mono unsaturated (liquid) -olive, canola, peanut oil
-poly unsaturated fatty acid

22
Q

what are the functions of lipids

A

-provide a concentrated form of energy 1g = 38 kilojoules
-fat under skin serves as an insulator, protects organs
-carry fat soluble vitamins
-essential for growth, brain and cell development
-they have a high satiety value and make foods palatable

23
Q

what are the sources of lipids

A

-animal: meat, fish, eggs
-plant: oils, margarine, salad dressing

24
Q

deficiency of lipids

A

-deficit in weight and height

25
Q

what is the excess of lipids

A

-may lead to weight gain and obesity
-raises blood cholesterol
-links w cancer development

26
Q

what is water

A

-nutrient essential for life
-makes up 60% of the body

27
Q

what is the function water

A

-large part of blood consists of water
-solvent in which nutrients are digested, absorbed and transported
-keeps skin moist and supple
-lubricates joints and muscles membranes
-controls body temperature

28
Q

what is the deficiency of water

A

-concentrated urine, constipated
-tiredness, headaches and dehydration

29
Q

what is the excess of water

A

-strain on the kidneys

30
Q

what is the macro minerals: calcium and phosphorus

A

-calcium and phosphorus: builds strong teeth and bones (function)
-milk, dark green leafy vegetables (sources)
-rickets (deficiency)
-impaired kidney function (symptoms of excess)

31
Q

what are the macro minerals: magnesium

A

-magnesium: essential for cells, muscles and nerve function (function)
-dark green leafy vegetables, legumes, nuts (sources)

32
Q

what are macro minerals: potassium

A

-potassium: helps control blood pressure (function)
-fruits, vegetables, milk, meat (sources)
-high blood pressure (deficiency)

33
Q

what are micro minerals: iron

A

-iron: haemoglobin which carries oxygen from lungs to body cells (function)
-meat, legumes (sources)
-anaemia (deficiency)
-abnormal liver function (symptoms of excess)

34
Q

what are micro minerals: fluoride

A

-fluoride: strengthens teeth (function)
-water, tea, salt water fish (sources)
-discolouration of teeth (symptoms of excess)

35
Q

what are micro minerals: zinc

A

-zinc: needed for growth and immunity (function)
-meat, liver, egg yolk (sources)
-impaired growth, reduced immune function (deficiency)

36
Q

what are the fat soluable and water soluble vitamins

A

vitamins
-fat soluble
:ADEK
-dissolve in fats
-supplies stored body

-water soluable
-B & C
-dissolve in water
-not stored in body

37
Q

what is vitamin D

A

vitamin D
-calciferol
-plays a role in absorption and metabolism of calcium (function)
-oily fish, milk and margarine (sources)
-rickets and osteoporosis

38
Q

what is folic acid

A

folic acid
-needed for production of red blood cells (function)
-liver, green leafy vegetables (source)
-anaemia (deficiency)

39
Q

what are the nutritional needs of young adults (girls and boys)

A

nutritional needs of young adults
energy: maintaining health
protein: sufficient growth
vitamins: new cell growth
iron: boys (mature sexually)
:girls (menstruation)

40
Q

what is food fortification

A

food fortification
-strengthening foods with vitamins and minerals

41
Q

what’s enrichment

A

enrichment
-addition of nutrients for nutritional value

42
Q

what’s nurification

A

nutrification
-addition of essential nutrients to improve nutrition value

43
Q

what’s restoration

A

restoration
-addition of essential nutrients to replaces losses that occur during food manufacturing

44
Q

what’s standardisation

A

standardisation
-addition of essential nutrients to compensate for naturally occurring variations in nutrient levels

45
Q

what’s food contaminantion

A

food contamination

cause of food contamination
-food comes into contact with micro organisms, chemical or physical hazards

46
Q

what is microbiological contamination

A

-pathogenic bacteria that may cause food poisoning grow best in foods with a high protein and liquid content.

47
Q

what is cross contamination

A

-transfer of bacteria from contaminated food to other foods

48
Q

what’s the prevention of microbiological contamination

A

-store food at safe temperatures
-handle food as little as possible
-drink only clean water
-keep cooked and raw foods apart

49
Q

what’s malnutrition

A

-too much or too little of a particular food

50
Q

what’s food poisoning

A

symptoms of food poisoning
-stomach cramps, nausea, vomiting over a 24 - 72 hr period

51
Q

what are the causes of food poisoning

A

causes of food poisoning
-bacteria grow and multiply in food
-bacteria grows in the body
-bacteria produces toxins while multiplying in food
-viruses reproduce in living cells

52
Q

how to treat food poisoning

A

how to treat food poisoning
-stay hydrated
-eat small amounts of food
-eat foods high in potassium
-take probiotics
-rest

Grade 11 Consumers 24 (5 decks)

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