Macronutrients

Question 1

Dispensable amino acids

Answer 1

Can be produced in the body

Question 2

Indispensable amino acids

Answer 2

Cannot be produced in the body therefore must be provided by the diet.

Question 3

Functions of protein

Answer 3

*Are the basis of body structure, such as muscles skin and hair.
*Help to repair damaged body tissues or recover after illness.
*Produce enzymes for digestion.
*Produce hormones that regulate body functions
*Provide a secondary source of energy (1g provides 4kcal)
*Are needed to facilitate growth, particularly during pregnancy, childhood and adolescence.

Question 4

Animal protein

Answer 4

Found in meats, eggs, fish and dairy products.

Question 5

Plant protein

Answer 5

Found in cereal products, nuts, seeds and pulses (peas, beans and lentils)

Question 6

Novel protein

Answer 6

Found in tofu and soya products.

Question 7

High biological value protein

Answer 7

Proteins which contains all the indispensable amino acids. (Meat, cheese, fish, milk and eggs)

Question 8

Low biological value protein

Answer 8

Protein which lack one or more indispensable amino acids are said to be of low biological value.
(cereals, rice, oats, pulses)

Question 9

Protein complementation

Answer 9

Improving the quality of protein in the diet, by complementing one LBV value good with another LBV food therefore providing more indispensable amino acids, for exams beans on toast provides one HBV meal.

Question 10

How much protein do we need?

Answer 10

Woman require 45/g a day.
Men require 55/5 a day.
Children (4-6) require 19.7 per day.

Question 11

Fat functions

Answer 11

*Provides a concentrated source of energy (1g provides 9kcal)
*Insulates the body to stop it from losing heat
*Protects the organs and bones against damage.
*Forms the structure of body cells
*Is a source for fat-soluble vitamins A and D.
*Is a source of essential fatty acids omega 3 and 6.

Question 12

Animal sources of fat

Answer 12

Butter, lard, milk, cheese, oily fish and cream.

Question 13

Plant sources of fat

Answer 13

Vegetable oils, margarine, nuts and seeds.

Question 14

saturated fat

Answer 14

Solid at room temperature and mainly come from animal sources. (Lard, butter, hard margarine, cheese, whole milk)

Question 15

Unsaturated fat

Answer 15

Oil at room temperature and come from plant sources.

Question 16

Monounsaturated fat

Answer 16

Liquid at room temperature
Come mostly from foods like olives, avocados and their oils as well as nuts.
These reduce harmful cholesterol in our bodies

Question 17

Polyunsaturated fat

Answer 17

These are liquid at room temperature and even in the fridge.
Found in oily fish and oils like sunflower and safflower.
These help lower harmful blood cholesterol levels and provide you with essential fatty acids.

Question 18

Omega 3

Answer 18

Help prevent blood clotting and so they help in preventing coronary heart disease. They may also help in preventing joint diseases. (Fish oils, especially from oily fish such as herrings and salmon)

Question 19

Omega 6

Answer 19

These help prevent coronary heart disease and sources include sunflower oil, corn oil and soya oil.

Question 20

Carbohydrate functions

Answer 20

Provide the body with energy (1g provides 3.75kcal)
Has protein sparing effect, so that protein is used for growth and repair rather than energy.
Provides fibre to aid digestion and prevent bowl disorders,

Question 21

Starchy carbohydrates (complex)

Answer 21

Provide the body with a slow release energy for example, bread, potatoes, rice, pasta.

Question 22

Sugar carbohydrates (simple)

Answer 22

They provide the body with instant energy, for example biscuits and cakes.