Food, nutrition and health Flashcards
What are low and high biological value proteins?
Low biological value (LBV) proteins lack one or more essential amino acids, while high biological value (HBV) proteins contain all essential amino acids.
What is protein complementation?
Combining different LBV proteins to ensure all essential amino acids are consumed, e.g., rice and beans.
Name some protein alternatives.
Textured vegetable protein (TVP), soya, mycoprotein, and tofu.
What are the main functions of protein?
Growth and repair of tissues, production of enzymes and hormones, and energy when needed.
List the effects of protein deficiency and excess.
Deficiency: stunted growth, weakened immunity, muscle loss. Excess: strain on kidneys and liver.
How can recipes be modified for vegetarian diets?
Use meat alternatives like tofu, soya, or TVP, and include protein-rich plant foods like beans and lentils.
What happens when acids denature and coagulate proteins?
The protein structure unfolds (denaturation) and forms a solid or semi-solid mass (coagulation), e.g., when making cheese.
How can fats be classified?
Saturated fats and unsaturated fats (monounsaturated and polyunsaturated).
What are the functions of fats?
Provide energy, insulation, and protection for organs, and help absorb fat-soluble vitamins.
What are the effects of fat deficiency and excess?
Deficiency: lack of energy, poor insulation. Excess: obesity, cardiovascular diseases.
How can cooking methods reduce fat content?
Grill instead of frying or bake instead of roasting.
Name the types of carbohydrates.
Starch (polysaccharides), sugars (monosaccharides and disaccharides), and dietary fiber.
What are the functions of carbohydrates?
Provide energy, aid digestion (fiber), and store energy as glycogen.
What are water-soluble vitamins?
B group vitamins (e.g., B1, B2, B3) and vitamin C.
What is the role of antioxidants?
Protect body cells from damage by neutralizing free radicals, e.g., vitamins A, C, and E.
