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Food GCSE > Macronutrients > Flashcards

Macronutrients Flashcards

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1
Q

Name the 3 macronutrients

A

Proteins
Fats
Carbohydrates

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2
Q

Carbohydrates break down into

A

Simple + complex carbohydrates

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3
Q

Simple carbohydrates break into

A

Mono and di saccharides

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4
Q

Complex break into

A

Polysaccharides

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5
Q

3 categories of monosaccharides

A

Glucose
Fructose
Galactose

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6
Q

3 categories of disaccharides

A

Maltose
Lactose
Sucrose

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7
Q

3 categories of polysaccharides

A

Starches
Fibres
Glycogen

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8
Q

4 groupings of sugar

A

Intrinsic
Extrinsic
Starches
Fibre/NSP

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9
Q

Intrinsic sugars, definition + 2 examples

A

Natural,
found in parts of the cell in fruit + veg

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10
Q

Extrinsic sugars definition + 2 examples

A

Added sugars, not found naturally, added for sweetness, quick energy source
Soda, Candy

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11
Q

Starches definition + 2 examples

A

Slow releasing carbohydrates, take longer to digest

Potatoes, cereals

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12
Q

Fibre/NSP definition + 2 examples

A

Found in cell structures of plants, humans cannot digest it but it is important for moving waste through digestive systems

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13
Q

Carbohydrate composition

A

Made up of carbon, hydrogen and oxygen
(CH2O)

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14
Q

Carbohydrates kcal per g

A

4kcal

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15
Q

Functions of NSP

A

Holds water keepin faeces soft and bulky
Helps stop constipation and bowl cancer
Helps lower blood cholesterol
Control weight - makes you feel full

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16
Q

Soluble fibre definition + 2 examples

A

Slows down digestive process +feel full longer. Controls blood sugar levels and helps lower cholesterol
Oats
Lentils

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17
Q

Insoluble fibre definition + 2 examples

A

Indigestible fibre adds bulk to faeces helping pass solids more easily
Whole meal bread
Brown rice

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18
Q

Carbs excess + deficiency

A

Excess - tooth decay, type 2 diabetes, cardiovascular disease, obesity
Deficiency - headache, fatigue, low energy, eats into protein source, low blood sugar, hypoglycaemia, weight loss

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19
Q

Uses of fat in the body

A

Source of energy
Insulate the body
Protects organs
Source of fat soluble vitamins ADEK
Gives food flavour and texture
Gives feeling of satiety

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20
Q

Fat, kcal per g
Reference intake

A

9kcal
95g for men (30g saturated)
70g for women (20g saturated)

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21
Q

Fat composition

A

Carbon hydrogen and oxygen
Glycerol
I I I
Fatty acid 123
=tryiglyceride

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22
Q

Saturated fats definition

A

Each carbon atom is combined with 2 hydrogen atoms
Solid at room temp

23
Q

Saturated fat, excess

A

Can lead to high blood cholesterol, increased risk of heart disease, diabetes and obesity

24
Q

LDL cholesterol, 2 food examples

A

Bad, high levels can lead to increased risk of heart attack
butter, fatty meat

25
Q

HDL cholesterol, 2 food examples

A

Good, absorbes LDL and carries it to the liver, lowers risk of heart attack/stroke
Olive oil, oats

26
Q

Monounsaturated fat + 2 food examples

A

1 double bond
Avocado, olive oil

27
Q

Polyunsaturated fat + 2 food examples

A

2+ double bonds
Walnuts
Oily fish

28
Q

Unsaturated fats solid or liquid

A

Liquid

29
Q

EFAs definition, and examples

A

Cannot be made by the body but are very important to heart health, brain function, skin and hair
Omega 3 and 6

30
Q

Omega 3

A

Good for heart
Oily fish, wallnuts, Green leafy vegetables

31
Q

Omega 6

A

Helps lower blood cholesterol
Seeds, fruit&veg

32
Q

Hydrogenation process

A

Adding hydrogen to veg oil, this creates trans fatty acids. Turns oils to solid fats.

33
Q

Examples of hydrogenation

A

Margarine is an imulsification of hydrogenated veg, oil, and salt water
The harder it is the more hydrogenated
The softer the less

34
Q

Fats excess

A

obesity, high blood cholesterol, increased risk of stroke/heart disease, increased risk of cancer and diabetes

35
Q

Fats deficiency

A

Lack of essential fatty acids required for growth in children, lack of fat soluble vitamins, if we are low on energy we can lose weight and feel cold

36
Q

Fat, plasticity

A

Plasticity, ability to melt at a range of temperatures, (triglycerides have different melting points, fats are mixes of triglycerides)
Unsaturated fats have higher plasticity

37
Q

Fat , functional properties

A

Plasticity
Shortening
Aeration
Emulsification

38
Q

Fat, shortening

A

Gives foods a crumbly texture
Fat coats the flour Particles which prevents the absorption of water, preventing development of gluten

39
Q

Fat - aeration

A

Fats trap air bubbles, plasticity allows this to happen
Traps air bubbles and the mixture increases in volume

40
Q

Fats - emulsification

A

Emulsions are more viscous than just water
Emulsifiers prevent separating by suspending the molecules of one ingredient in the other

41
Q

Protein uses in the body

A

Growth and repair
Maintains the body to keep it working properly
Repairs body when damaged
Gives energy

42
Q

Protein composition

A

Carbon, hydrogen, oxygen, nitrogen

43
Q

Protein definition

A

Arranged in amino acids which join in chains of polymers to form protein molecules
Amino acids are building blocks of proteins

44
Q

Amino acid composition

A

Made up of various elements
Twos combine to make peptides in a peptide bond
These form polypeptide chains
When these chains grow long and fold over each other forming proteins

45
Q

LBV proteins

A

Nuts, cereals

46
Q

HBV proteins

A

Poultry, soya beans, milk

47
Q

Protein complementation

A

Peanut butter + wholemeal bread, hummus + pita bread

48
Q

Nobel sources of protein

A

Tofu
Mycoprotein

49
Q

Denaturing proteins definition and examples

A

Protein denaturation is when the bonds between proteins break down and the protein strands unravel
Heat
Acids (marinate)
Air bubbles
Mechanical agitation

50
Q

Antioxidants

A

prevent free radicals from picking up oxygen and damaging body cells
ACE are antioxidants

51
Q

Fat soluble vitamins

A

ADEK

52
Q

Water soluble vitamins

A

BC

53
Q

Water purposes and deficiency

A

Carries nutrients around the body,
Regulates body temp, essential for bowl movement
Deficiency - confusion, lack of concentration, headache

Food GCSE (11 decks)

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