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Home Economics > Macronutrients > Flashcards

Macronutrients Flashcards

1
Q

What are the three main macronutrients?

A

Protein
Fat
Carbohydrate

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2
Q

What is a nutrient?

A

A chemical substance, found in food and needed by the body.

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3
Q

What are the functions of protein?

A
  1. STRUCTURE of muscle, skin and hair.
  2. GROWTH, especially during pregnancy, childhood and adolescence.
  3. REPAIR damaged body tissues or recovery after illnesses.
  4. Produce ENZYMES for digestion.
  5. Produce HORMONES that regulate body functions eg. testosterone and estrogen
  6. Provide a secondary source of ENERGY
    - 1g of protein provides 4kcal of energy.
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4
Q

What are the animal sources of protein?

A

meat, fish, eggs and dairy products

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5
Q

What are the plant sources of protein?

A

pulses, grains, beans and nuts

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6
Q

What are the novel protein sources?

A

tofu, soya, tempeh

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7
Q

What is the difference between plant and animal sources of protein?

A

Animal sources have a higher biological value than proteins from plant sources.

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8
Q

What are proteins made up of?

A

Amino acids

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9
Q

What is the difference between dispensable and indispensable amino acids?

A

Dispensable amino acids are produced in the body whereas indispensable amino acids cannot be produced in the body and must be provided by the diet.

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10
Q

How many amino acids do humans need?

A

20

8 of which are indispensable

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11
Q

What is a Low Biological Value (LBV) food?

A

A food that lacks one or more of the indispensable amino acids.

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12
Q

What is a High Biological Value (HBV) food?

A

A food that contains all the indispensable amino acids.

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13
Q

What is protein complementation?

A

When two LBV foods are eaten together in the one meal to provide all the indispensable amino acids.

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14
Q

What are the functions of fat?

A
  1. Source of ENERGY
  2. INSULATES the body to stop it losing heat
  3. PROTECTS organs and bones against damage
  4. Forms the structure of body CELLS
  5. Source of fat soluble VITAMINS A and D
  6. Source of the essential fatty acids OMEGA 3 and OMEGA 6
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15
Q

What are the characteristics of saturated fats eg. butter?

A

> Solid at room temperature
Animal source
A diet high in saturated fat can lead to raised blood-cholesterol levels, which can lead to cardiovascular disease (CVD)

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16
Q

What are the characteristics of unsaturated fats eg. olive oil or sunflower oil?

A

> Liquid at room temperature
Plant sources
Better for health
There are TWO types

17
Q

What are the two types of unsaturated fats?

A

> MONUNSATURATED fats
- one unsaturated double bond in the molecule

> POLYUNSATURATED fats
- more than one double bond in the molecule

18
Q

What are the sources of saturated fats?

A

meat, eggs, dairy products and butter

19
Q

What are the sources of unsaturated fats (monounsaturated and polyunsaturated)?

A

MONUNSATURATED- vegetable oils, nuts and avocados

POLYUNSATURATED- oily fish, meat and seeds

20
Q

What is the function and sources of Omega 3 fatty acids?

A

Prevent blood clotting which protects the heart and can reduce risk of cardiovascular disease (CVD)

Oily fish- mackerel

21
Q

What is the function and source of Omega 6 fatty acids?

A

Positive impact on blood cholesterol which can reduce the risk of cardiovascular disease (CVD)

Vegetable oils

22
Q

What is the function of carbohydrates?

A
  1. Provides the body with ENERGY (1g provides 3.75kcal of energy)
  2. Has a PROTEIN-SPARING effect, so that protein is used for growth and repair rather than for energy
  3. Provides FIBRE that aids in digestion and prevents bowel disorders
23
Q

What are the sources of carbohydrates?

A

Sugary carbohydrates: cakes, biscuits, honey and fruit juice

Starchy carbohydrates: grains, cereals, pasta, and rice

24
Q

What is the difference between sugary carbohydrates and starchy carbohydrates?

A

Sugars absorb quickly and raise blood sugar levels rapidly.

Starches take longer to digest and absorb; they are complex carbohydrates. They help keep the blood sugar levels constant and are also a great source of fibre which aids in healthy digestion and prevents against bowel cancer.

Home Economics (18 decks)

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