Lo2- Classification Of Nutrients 🥦🫛🥕

Question 1

What is essential to know when classifying nutrients?

Answer 1

1. Know the name of the nutrient
2. The chemical structure
3. The functions of the nutrient
4. The sources of the nutrient
5. Micro/macronutrients
6. Be able to identify the nutrients in dishes
7. Use recipes/ nutrition program/ textbook to identify the different nutrients un book

Question 2

Are low GI foods healthier?

Answer 2

. Some low GI foods e.g whole grains should be eaten as part of balanced diet
. However, using glycemic index to decide on healthy and food combinations can be misleading
. Foods with high GI not necessarily unhealthy + not all foods with low GI healthy ➡️ watermelon + parsnips = high GI while chocolate foods have lower GI
. Foods cooked with or contain fat + protein ➡️ slow down absorption of carbs lowering GI e.g crisps have lower GI than than potatoes cooked with fat. Crisps high in fat + should be eaten in moderation
. If only eat foods with low GI diet may be unbalanced + high in fat

Question 3

What are some sources of nutrients?

Answer 3

. All foods contain nutrients
. Amounts of each nutrient vary + how they work in body ➡️ numerous methods to describe + measure variations
. Done to help families + themselves understand how useful foods are when planning meals
. 4 methods to measure this

Question 4

1. What are nutritional values measured in?

Answer 4

. Grams (g) - 1/1000 of a kg
. Milligrams (mg) - 1/1000 of a gram
. Microgram (ug) - 1/1000000 of a gram

Question 5

1. What are the energy values?

Answer 5

. Kilojoules (kj)
. Kilocalories (kcal)

Question 6

1. What do nutritional values do+ how are they found?

Answer 6

. Give amounts of specific nutrients in quantity of food (100g)
. In order to find out quantities of nutrients in specific food ➡️ large number of samples tested in lab + average figure obtained from each nutrient

Question 7

1. What effects nutritional content?

Answer 7

. How fresh the sample of food being obtained is ➡️ some nutrients start to breakdown + lost longer food is stored
. Variety of plant or how animal was grown/ reared ➡️ type of soil used to grow plant may affect nutrients in plant or access to food fed to chickens
. Way food was processed, preserved or cooked ➡️ boiling plant foods in water = destroy some of vitamin c content

Question 8

1. What are the 2 different types of food labelling?

Answer 8

1. Mandatory ‘back of pack’ nutrition labelling
2. Voluntary front of pack labelling

Question 9

1. What are some features of mandatory ‘back of pack’ labelling?

Answer 9

1. Declaration sine 13 December 2016 ➡️ presented per 100g/ml per portion
2. Needs to include: Energy value (kcal or kj), fat, saturates, carbs, sugars, protein + salt (g)
3. Further information can be include ✖️ mandatory e.g fibre, vitamins, minerals ➡️ nutrient mist be declared

Question 10

1. What are some features of voluntary front of pack labelling?

Answer 10

1. Basic repetition of ‘back of pack’ labelling ➡️ consistent to front of pack
2. Labelling scheme implemented combining guideline daily amount (GDA), traffic light colouring ➡️ colour coding+ high, medium, low text

Question 11

2. What is nutrient density?

Answer 11

Identifies proportion of nutrients in food ➡️ nutrient rich + micronutrient dense = similar properties

Question 12

2. How many different national+ international standards have been developed?

Answer 12

7

Question 13

2. What do nutrient dense foods contain?

Answer 13

. Foods high in nutrients but low in calories
. Contain vitamins+ minerals, complex carbs, lean protein, healthy fats

Question 14

2. What order on the Dr Fruham’s food pyramid are the foods in?

Answer 14

Top
Beef, sweets, cheese+ processed foods
Poultry, oil, eggs, fish + fat free dairy
Wholegrain+ potatoes
Seeds, nuts + avocados
Fruits, beans/ legumes
Vegetables
Bottom

Question 15

2. How does Dr Fruham’s food pyramid work?

Answer 15

. Health = nutrients / calories
. At least 90% of diet should be compromised of whole plant foods
. Nutrient dense foods found at bottom of pyramid ➡️ not at top

Question 16

3. What is biological value?

Answer 16

.Scale of measurement used to determine % of given nutrient source = mostly applies to proteins
. Measure of proportion of absorbed protein from food which becomes incorporated into proteins of organisms body

Question 17

3. What does biological value also measure?

Answer 17

.Captures how readily digested proteins used in protein synthesis in cells of organisms
. Biological value varies and depends on wide range of factors ➡️ cooking + preparation

Question 18

3. What are high biological value foods?

Answer 18

Contain all the essential amino acids that are required by the body

Question 19

3. What does low biological value mean?

Answer 19

One or more essential amino acids are missing or present in low numbers

Question 20

4. What is glycaemic index?

Answer 20

A rating system for foods containing carbs and shows how quickly each food effects your blood sugar ( glucose level) when food is eaten

Question 21

4. What are high GI foods?

Answer 21

Foods which are broken down quickly by body + cause rapid increase in blood sugar+ have high GI rating

Question 22

4. What are some examples of high GI foods?

Answer 22

. Sugar + sugary foods
. Sugary soft drinks
. White bread + white rice
. Potatoes

Question 23

4. What are Low and Medium GI foods?

Answer 23

Broken down more slowly+ cause gradual rise in blood sugar levels over time

Question 24

4. What are some examples of Low and Medium GI foods?

Answer 24

. Some fruit + veg
. Pulses
. Wholegrain foods ➡️ porridge oats

Question 25

What is protein complementation?

Answer 25

Mixing of 2 Low biological value proteins together to ensure all essential amino acids are provided

Question 26

What are some examples of protein complementation?

Answer 26

Beans on wholemeal toast, pita bread + hummus, lentil Dahl+ naan bread