Food groups Flashcards

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1
Q

What is a lipid

A

Fats and oils

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2
Q

What’s the structure of a lipid

A

3 fatty acids, 1 glycerol

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3
Q

Sources of lipids

A

Meat, cheese, eggs, seeds, peanut

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4
Q

Functions of lipids

A
  • Source of energy (and energy store)
  • insulation (electrical for nerve cells and thermal beneath skin)
  • form part of cell membrane
  • cholesterol used to make steroid hormones
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5
Q

What elements are found in lipids

A

Carbon, hydrogen, oxygen

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6
Q

What elements are found in proteins

A

Carbon, hydrogen, oxygen, nitrogen, sulphur

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7
Q

Structure of protein

A

A long chain of cells called amino acids. The sequence (order) of amino acids determines the shape of the protein molecule. It can be long and thin (eg keratin) or more spherical (eg haemogoblin)

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8
Q

Sources of protein

A

Meat, fish, eggs, pulses, beans, soya bean

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9
Q

Functions of proteins

A
  • catalyst (enzymes)
  • transport (haemogoblin)
  • structural material (muscles)
  • hormones (insulin)
  • defence against natural diseases (antibodies)
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10
Q

Give 2 examples of minerals

A

Iron, calcium

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11
Q

Source of iron

A

Red meat, liver, some leafy vegetables

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12
Q

Function of iron

A

Needed to produce haemogoblin for red blood cells

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13
Q

What happens when you don’t get enough iron (deficiency)

A

Iron deficiency causes anaemia. The person feels weak as oxygen needed for respiration cannot be transported efficiently

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14
Q

Sources of calcium

A

Milk, cheese, fish

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15
Q

Functions of calcium

A
  • production and growth of bones and teeth
  • involved in the chemical reactions leading to the clotting of blood and
    the contraction of muscles
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16
Q

What happens when you don’t get enough calcium (deficiency) ?

A

Calcium deficiency causes rickets (soft and bendy bones)

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17
Q

Name 3 vitamins

A

vitamin A (eyes), vitamin D (bones), vitamin C (fibres)

18
Q

Sources of vitamin A

A

Liver, dairy, eggs

19
Q

Function of vitamin A

A
  • used by cells in the retina to produce pigments
  • essential for embryos to develop (tells cells where to go and what to
    become)
  • used in the immune system to maintain integrity of skin and mucus
    cells in lining of breathing and digestive system
20
Q

What happens is you don’t get enough vitamin A

A

Vitamin A deficiency causes poor night vision

21
Q

Sources of vitamin D

A

Liver, dairy, eggs, fish oil, sunlight

22
Q

Function of vitamin D

A

Helps the body to absorb calcium

23
Q

What happens if you don’t get enough vitamin D

A

Vitamin D deficiency causes rickets (soft and bendy bones)

24
Q

Sources of vitamin C

A

Citrus fruits (lemon, lime, orange)

25
Q

Function of vitamin C

A

Helps cells sticking together in the lining of various organs (production of fibres holding cells together is affected)

26
Q

What happens when you don’t get enough vitamin C

A

Vitamin C deficiency causes gum problems (bleeding) and even scurvy (characterised by swollen bleeding gums and the opening of previously healed wounds)

27
Q

Why do we need water in our diets

A

Just about every bodily function requires water. We need a constant supply to replace water lost through urinating, breathing, and sweating

28
Q

Sources of water

A

All food and drink contains water

Water, watermelon, coconut water

29
Q

Sources of dietary fibre

A
Plant material (eg vegetables) contain indigestible fibres
Wholemeal bread
30
Q

Function of dietary fibre (roughage)

A
  • Helps with digestion by providing bulk for gut contents (to be pushed
    along) and feces.
  • prevents constipation.
31
Q

What is the test for glucose

A

The bennidicts test (solution is a test for all reducing sugars)

32
Q

Positive bennidicts test

A

Solution turns from blue to a brick-red colour and precipitate is formed

33
Q

Test for starch

A

Iodine

34
Q

Positive test for starch (iodine)

A

Iodine solution goes from yellow to a blue/black colour

35
Q

Energy released per gram (joules) =

A

Energy per gram = (mass of H2O) X (temperature rise *C) X 4.18

36
Q

How to find energy content in food sample

A

Measure 1g of foodstuff. Measure out a volume of water and take the temperature. Burn the foodstuff under the test tube until all that’s left is ash, measure the temperature rise.

Energy (J) = water mass X temp rise X 4.18

37
Q

How many joules in 1 calorie

A

1 calorie = 4200 j or 4.2Kj

38
Q

What is the function of carbohydrates

A

They are a good source of energy and are the main fuel of the body as glucose (respiration). It is also used to store starch, glycogen, and cellulose which provide structural support

39
Q

Sources of carbohydrates

A

Rice, wheat, barley

40
Q

What elements do proteins contain

A

Carbon, hydrogen, oxygen, nitrogen