Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE Food Tech > Macronutrients > Flashcards

Macronutrients Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route A flashcards GCSE Geography - AQA flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

Name all macronutrients

A

Protein
Fats
Carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a macronutrient?

A

A type of food we need lots of in our diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Name uses of protein

A

Growth
Repair
Maintenance - producing antibodies to prevent illness and enzymes to help digestion
Secondary source of energy - if the bid doesn’t have enough carbohydrates and fats, protein can be used as a reserve energy source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are high biological value proteins?

A

Have all the essential amino acids that humans need

Mostly located in animal sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are low biological value proteins?

A

Don’t contain all the essential amino acids that humans need

Only located in plant-based foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is protein complementation?

A

Protein complementation is a way of making sure that we get all the essential amino acids we need in our diets. It involves combining various LBV proteins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Name sources of HBV proteins

A

Found in some plant based foods, such as soya beans

Animal sources e.g chicken, salmon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Name sources of LBV proteins

A

Only located in plant based foods e.g cereals, nuts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Name protein alternatives

A

Soya beans
Mycoprotein
Textured vegetable protein (TVP)
Tofu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is Mycoprotein?

A

Made by combining a fungus with egg white

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the consequences of too little protein?

A

Slowed growth
Poor digestion
Hair loss
Malfunctioning immune system - higher likelihood of catching disease
Infections - oedema (swelling caused by a build up of fluid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the consequences of too much protein?

A

Can strain liver and kidneys

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the dietary reference values of protein for certain people?

A

Average male - 55g daily
Average female - 45g daily
Pregnant women - around 6g more protein to support baby’s growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Which organs are strained by a diet that contains too much protein?

A

Liver

Kidneys

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Why do we need fats?

A

Insulation - helps keep us warm by creating an insulating layer beneath the skin - our bones and organs are protected by these layers
Cholesterol - We use fat to form cholesterol.
Cholesterol - a vital component of cell membrane
Provide energy - Fats are concentrated energy sources.
We get double the amount of energy per gram of fat than we do per gram of carbohydrate or protein
Source of vitamins - Fats contain vitamins A, D, E and K (in fat-soluble form)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What makes up fats?

A

Triglycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are triglycerides?

A

Esters formed from fatty acids and glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How can we tell which is saturated and which is unsaturated fat?

A

During digestion, the human body breaks down fat into fatty acids.
If there are more saturated fatty acids, it’s a saturated fat.
If there are more unsaturated fatty acids, it’s an unsaturated fat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are saturated fats?

A

Saturated fats are unhealthier than unsaturated fats.

Eating lots of saturated fat can raise cholesterol levels and put us at greater risk of heart disease.

20
Q

Name sources of saturated fat

A

We mostly get saturated fats from animal sources, like beef and dairy sources. Palm oil is an example of a plant-based source

21
Q

What are unsaturated fats?

A

Healthier type of fat compared to saturated

22
Q

Name sources of unsaturated fat

A

We mostly get unsaturated fats from vegetable sources with high-fat content, like pecans, pumpkin seeds and avocados

23
Q

What are the two types of unsaturated fat?

A

Monounsaturated - have one C=C double bond. We get them from hazelnuts and avocados among other things.
Polyunsaturated - have two or more C=C double bonds. We get them from walnuts and flax seeds among other things

24
Q

What are the dietary reference values for fat?

A

Government guidelines - less than 35% of our daily food energy intake.
Less than 11% should come from saturated fat.
Average adult - around 70g of fat per day.
No more than 20g of this should be saturated fat.

25
Q

What are the consequences of too much fat?

A

Gaining weight.
Obesity, which can lead to type 2 diabetes.
Excess saturated fat can raise cholesterol levels.
Cholesterol restricts the flow of blood around the body by clogging up blood vessels.
A person will be more likely to suffer from high blood pressure, shortage of breath or coronary heart disease

26
Q

What are the consequences of too little fat?

A

Vitamin deficiency, as the body doesn’t get enough of the fat-soluble vitamins A, D, E and K.
Thinner fat layers beneath the skin for protection. So bones may bruise more easily if knocked.
Less insulation.
If someone isn’t eating enough carbohydrates, the body will resort to using fat stores to get energy. The person may lose weight if they’re not eating enough fat

27
Q

What are the two major types of carbohydrates?

A

Sugar and starch

28
Q

What happens when we consume carbohydrates?

A

our bodies convert the starch and sugar into glucose. Once absorbed into the blood, the glucose can be used for energy

29
Q

What are complex carbohydrates?

A

Examples - starch and polysaccharides (multiple monosaccharides joined together).
As complex carbohydrates cannot be digested as quickly as simple carbohydrates, they raise blood sugar levels more gradually. Energy is released at a slower pace

30
Q

What are simple carbohydrates?

A

Sugar is a simple carbohydrate.
There are 2 types: monosaccharides (basic sugar molecule) and disaccharides (two monosaccharides).
Glucose and fructose are monosaccharides. Sucrose is a disaccharide.
Simple carbohydrates can be digested quickly. This rapidly raises blood sugar levels and causes a short energy burst.

31
Q

What is the glycaemic index?

A

The glycaemic index, known as the GI index, ranks different carbohydrates according to how quickly they alter blood sugar levels

32
Q

What are high GI foods?

A

The body digests them rapidly.

They quickly raise blood sugar levels.

33
Q

Name examples of high GI foods

A

white bread, rice cakes, white rice, pineapples, rice pasta, bran flakes

34
Q

What are low GI foods?

A

The body digests them slowly.

They cause blood sugar levels to gradually rise

35
Q

Name examples of low GI foods

A

sweet potato, lentils, whole wheat bread, muesli

36
Q

How much of carbohydrates should make up our daily food energy intake?

A

50%

37
Q

What are the consequences of too many carbohydrates?

A

A build-up of fat - this is because excess carbohydrates in the body are converted into fat. Excess fat can cause obesity.
Tooth decay (from eating too much sugar).
Higher blood sugar levels.
Type 2 diabetes

38
Q

What are the consequences of too few carbohydrates?

A

Low blood sugar levels. This can lead to hunger, faintness and fatigue.
Weight loss.
A fat deficiency (because our bodies have had to resort to fat for energy).
A fat deficiency can lead to a protein deficiency, as our bodies begin to use proteins for energy

39
Q

Fibre is a form of….?

A

Carbohydrate

40
Q

Name sources of fibre

A

Wholegrain breakfast cereals, wholewheat pasta, wholegrain bread and oats, barley and rye.
Fruits - e.g. berries, melon, pears, oranges.
Vegetables - e.g. sweetcorn, broccoli, Brussels sprouts, parsnips.
Beans and pulses - kidney beans, lentils, etc.
Nuts and seeds - almonds, chia seeds, etc.

41
Q

What are the consequences of too little fibre?

A 
Symptoms of having too little fibre in the diet include: .
Weight gain.
Heart disease.
Constipation.
High blood pressure.
Cancer (e.g. colon, bowel).
42
Q

What is the recommended daily intake of fibre for adults?

A

30g

43
Q

Eating too few carbohydrates can lead to a…?

A

Fat deficiency which can lead to a protein deficiency

44
Q

What fat soluble vitamins does fat provide us with?

A

A,D,E,K

45
Q

Why is dietary fibre important?

A

Helps the body remain healthy by moving food we eat through our digestive system, allowing the body to absorb more nutrients, whilst moving waste products
Dietary fibre relieves constipation by bulking stool, promoting regular bowel movements

GCSE Food Tech (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions