food and nutrition

Question 0

factors affecting food choces

Answer 0

lifestyle
nutritional value
cost
culture
religion
availability 
foods in season
advertising
personal likes and dislikes

Question 1

Functions of food

Answer 1

helps the body to grow
provides body with energy and warmth
protects the body against disease.

Question 2

nutrient

Answer 2

chemical in food that nourishes the body, Eg protein

Question 3

composition

Answer 3

what the nutrient is made up of

Question 4

source

Answer 4

a food that contains the nutrient

Question 5

function

Answer 5

what it does in the body

Question 6

rda

Answer 6

amount of the nutrient we should eat each day

Question 7

deficiency disease

Answer 7

ill effects caused by lack of the nutrient

Question 8

six types of nutrients

Answer 8

Macronutrients: Proteins, fats, carbohydrates
micronutrients: vitamins, minerals, water.

Question 9

composition of protein

Answer 9

proteins are made up of amino acids,
Amino acids are small units that are attached by together like beads on a necklace.
Contains elements carbon, oxygen, hydrogen and nitrogen. Nitrogen is needed for growth.

Question 10

classifications of protein + sources

Answer 10

HBV: Soya, meat, fight, eggs, milk/dairy.
LBV: Peas, beans, lentils, nuts, whole cereals.

Question 11

functions of protein

Answer 11

It helps the body cells to grow.
it helps the body repair damaged cells.
It forms hormones and enzymes,
protein is used for heat and energy when there is no energy left.

Question 12

protein RDA

Answer 12

Adults need a gram of protein for every kg they weigh.

Eg if a person weighs 50g, they need 50g of protein per day.

Question 13

FAT COMPOSITION

Answer 13

fats are made from fatty acids and glycerol,
Each glycerol is attached to three fatty cpacids.
Glycerol and fatty acids contain the elements carboh, hydrogen and oxygen.

Question 14

Classification of fats + sources

Answer 14

saturated fats : butter meat milk cheese eggs

unsaturated fats: sunflower oil olive oil rapeseed oil nuts seeds

Question 15

functions of fat

Answer 15

fats provide heat and energy
contains fat-soluble vitamins A D E and K
Layer of fat under the skin insulates the body
gives a feeling of fullness and delays hunger

Question 16

carbohydrates composition

Answer 16

made up of simple sugars eg glucose.
Simple sugars are joined together to form starch.
Contains elements carbon, hydrogen and oxygen.

Question 17

classifications of carbohydrates + sources

Answer 17

sugars: Fruit jam ice cream honey cakes
starches: cereals potatoes root veg pulse veg

dietary fibre: fruit veg brown rice brown bread

Question 18

functions of carbohydrates

Answer 18

provides heat and energy
fibre helps the movement of food through the body
fibre gives a feeling of fullness

Question 19

fibre

Answer 19

fibre absorbs water and becomes bulky in the intestine. This prevents bowel diseases and constipation.

Question 20

RDA of carbohydrates

Answer 20

30g

Question 21

Vitamins classifications

Answer 21

Water soluble: b-group vitamins, vitamin c

Fat soluble: vitamins A,D,E and K.

Question 22

B group vitamins functions, sources and deficiency dieases

Answer 22

Function:
Release of energy from food
healthy nerves
prevents neural tube defects in unborn babies (spina bifida)

Sources:
Red meat
fish
milk
cheese
fortified breakfast cereal

Deficiency disease:
risk of neural tube defects in babies
beri-beri (nerves)
pellagra

Question 23

Vitamin C (ascorbic acid) functions, sources, deficiency diseases.

Answer 23

Function:
General health,
helps body absorb iron
healthy skin and gums

Sources:
Blackcurrants
Oranges
Peppers
Broccoli 

Deficiency diseases:
higher risk of infection

Question 24

Vitamin A functions, sources, deficiency

Answer 24

function: healthy eyes healthy skin sources oily fish offal eggs deficiency diseases: night blindness slow growth

Question 25

vitamin D functions, sources and deficiency

Answer 25

Function Healthy bones and teeth Helps to absorb calcium Sources Oily fish eggs fortified milk Deficiency dieases: Rickets in children, osteoporosis in adults.

Question 26

vitamin E functions, sources and deficiency

Answer 26

functions: an antioxidant healthy red blood cells ``` Sources: nuts seeds green veg cereals ``` Deficiency disease: anaemia in newborn babies

Question 27

Vitamin K function, sources, deficiency

Answer 27

function: helps blood to clot ``` Sources: Nuts seeds eggs green veg cereals ``` Deficiency disease: Blood clotting problems.

Question 28

Hypervitaminosis

Answer 28

Hypervitaminosus is caused by an excess of Vitamins A or D, which is harmful to the body.

Question 29

Important minerals

Answer 29

``` calcium iron sodium phosphorus fluroine iodine ```

Question 30

calcium function, deficiency, source, RDA

Answer 30

Function: Calcium is needed for strong bones and teeth Deficiency: Rickets in children, Osteoporosis in adults Source: Milk, cheese, yogurt, tinned fish RDA: 1200mg

Question 31

iron Function, deficiency, sources, RDA

Answer 31

Function: Helps to make healthy red blood cells, and is needed to make haemoglobin which transports oxygen around the body. Deficiency: Anaemia Sources: Red meat, liver, fortified breakfast cereals. Rda: 14mg

Question 32

what is needed to help absorb iron?

Answer 32

vitamin C

Question 33

Fluorine function, source, deficiency

Answer 33

Function: healthy teeth source: Water, fish deficiency: tooth decay

Question 34

phosphorus function, source, deficiency

Answer 34

function: combines with calcium for strong bones and teeth. Source: meat, fish, poultry, eggs, milk deficiency: rare, as it is found in so many foods

Question 35

sodium function, source, deficiency

Answer 35

function: Controls water balance in body Source: Table salt, bacon, butter, snack foods Deficiency: Muscle cramps

Question 36

RDA of sodium

Answer 36

6g

Question 37

Water RDA, deficiency, source, function

Answer 37

RDA: 2-2.5 litres Sources: Bottled/tap water, milk, tea ``` Function: Satisfies thridy helps with digestion helps to remove waste from the body part of all bodily fluids ```

Question 38

factors affecting energy requirements

Answer 38

``` size age activity climate gender pregnancy ```

Question 39

energy balance

Answer 39

Energy balance means that the energy input should be equal to the energy output.

Question 40

empty kilocalories

Answer 40

Foods that provide energy/sugar but no other nutrients provide empty kilocalories.