Food nutrition and Health pt.2 Flashcards
What are the nutritional needs of young children aged 2-5?
Should be gradually moving to a diet based on the Eatwell Guide
Small, frequent meals
Milk is an important source of nutrients (300ml-good source of calcium and vitamin A)
Encouraging to try a variety of foods
What are the nutritional needs of children aged 5-12
Growing very quickly and are very active-extra demand for energy and nutrients
Too much sugar can cause weight gain and tooth decay-only at mealtimes
Protein for growth
Families should eat healthily together
What are the nutritional needs of teenagers?
Aim for a balanced diet
Rapid growth spurts
Extra iron for girls to replace iron lost during period
Extra protein, calcium and vitamin D to deal with growth spurts
Environmental, social, economic, moral and health issues-vegetarianism-B12
Dietary fibre to aid digestion/prevent constipation
Starchy carbohydrates for warmth and energy (1g=3.75)
What is meant by a vegan diet?
Someone who does not eat any animal or animal products such as eggs or honey
Vegans may object to the use of/or eat animal products because of moral, cultural, ethical or social issues
Explain how following a vegan diet can affect food choices and nutrition
Protein complementation-combining LBV foods to create a dish that contains all the essential amino acids that the body needs
Limited choices when eating out
May need supplements
Cost-may be more expensive
Sensory factors: colours, flavours, textures may be restricted
Vegan diet can affect iron absorption
Overuse of high fibre foods can lead to poor mineral absorption
Describe nutritional benefit of having 2-3 portions of fish per week
Fish is composed of HBV protein which is needed for growth and repair
Oily fish is high in the fat soluble vitamin A (night vision)
Oily fish high in fat soluble and D (needed for absorption of calcium)
Most fish contain small amounts of vitamin B (complex needed for energy release)
Evaluate the consequences of a diet that is high in fat
Fat provides 1 gram is 9 kcals
To much saturated fat can be linked to high blood cholesterol-too much cholesterol in the blood deposited on the walls of arteries causes them to narrow restricting blood flow and making them less efficient which can lead to a heart attack
Warmth, energy and protection
Too much saturated fat can cause weight gain/obesity which can cause strain on joints and can be linked to type 2 diabetes
Reducing the amount of saturated fat eaten will ensure no excess fat is stored in the liver which could reduce the risk of poor liver function and liver disease
Describe the function of eggs when making baked products, using examples in your answers
Aeration/foams are created by trapping air as protein is stretched and denatured egg white and egg yolk with egg white
Thickening custards/curds due to the coagulation of proteins
Egg has emulsifying properties allow oil and water to be mixed to an emulsion without separating (cakes)
Can be used to glaze pastries, bread, scones to enhance the colour of baked products
