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Food Tech > Food Nutrition And Health > Flashcards

Food Nutrition And Health Flashcards

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1
Q

What is a protein?

A

A macronutrient

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2
Q

How many essential amino acids do adults need?

A

8

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3
Q

How many essential amino acids for children need?

A

10

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4
Q

Sources of protein

A

Mycoprotein, TVP(texturised vegetable protein), soya, nuts, seeds, pulses, meat, fish, poultry

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5
Q

What does the biological value of a protein mean

A

The amount of essential amino acids present

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6
Q

What sources are protein LBV

A

Animal protein sources, mycoprotein, TVP

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7
Q

What sources of LBV

A

Plant sources,

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8
Q

What is protein complementation

A

When proteins of LBV can be eaten together to provide all the essential amino acids e.g beans on toast

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9
Q

The Macronutrients are

A

Fats, proteins, carbohydrates

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10
Q

What are the micronutrients

A

Vitamins and minerals

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11
Q

Excess protein

A

Used as enegry

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12
Q

Deficiency in protein

A

Kwashiorkor

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13
Q

What people need more protein than others

A

Babies an children-growth, adolescents-growth spurts, pregnant women-for growing baby, nursing mother-for lactation

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14
Q

What is fat made up of

A

Fatty acids and glycerol

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15
Q

Function of fat

A

Provides concentrated energy, fat is a source of fat-soluble vitamins ADEK, provides protection for major organs, component of hormones

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16
Q

What are negative of saturated fats

A

Can increase the cholesterol levels, too much cholesterol can lead to health problems

17
Q

Sources of cholesterol

A

Butter, ghee, lard, cream, hard cheese, meat pies, coconut oil

18
Q

Function of unsaturated fat

A

Can lower cholesterol

19
Q

Source of unsaturated fat

A

Oily fish, nuts, seeds, avocados, vegetable oils, soya beans

20
Q

What is hydrogenated fat

A

Making solid fat from a liquid oil

21
Q

What is trans fat

A

Can be formed when oil goes through the process of hydrogenation to form a solid. This process occurs as the molecules flip and rotate

22
Q

Fat deficiency

A

Babies-could affect growth, could result in a poor supply of fat-soluble vitamin

23
Q

What 3 groups can carbs be classified into

A

Monosaccharides, disaccharides, polysaccharides

24
Q

What are monosaccharides

A

The simplest form of carbohydrate structure

25
Q

What do monosaccharides include

A

Glucose, galactose, fructose

26
Q

What are disaccharides

A

More complex sugars that are formed when two monosaccharides are joined together

27
Q

What do disaccharides include?

A

Sucrose, glucose, fructose, maltose, lactose

28
Q

Function of carbs

A

Sugars-fast energy release, starches-slow energy release,

29
Q

Sources of carbs

A

Starch- bread, pasta, rice, potatoes

Sugars- jam, fruit juice, sweets

30
Q

How do u maximise vitamin retention

A

Prepare foods quickly just before serving, use small amounts of boiling water to cook, use cooking liquid to make sauces, avoid lots of cutting veg, water soluble vitamins avoid cooking in water, fat soluble avoid cooking in fat

31
Q

What are the functions of water

A

For normal brain function, to decrease risk of kidney problems, for normal blood pressure, to help bowel movements, to regulate body temp and maintain hydration, make body fluids

32
Q

What is BMR

A

Basal metabolic rate, is the energy needed by the body to power internal organs when completely at rest

33
Q

What does BMR depend on

A

Age, gender, body size

34
Q

What is RI

A

Reference intake, is the recommended amount of each nutrient that is required to eat daily

35
Q

What is energy density

A

The amount of energy food contains per gram

36
Q

What is BMI

A

body mass index, measure that adults can use to see if they are a healthy weight for their height

37
Q

What is type 2 diabetes causes by

A

Too little insulin is produced, body’s cells fail to react to insulin

38
Q

How can risk of bowel cancer be reduced?

A

Increasing fibre (non starch polysaccharide) intake

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