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Biology > Nutrients And Food Groups > Flashcards

Nutrients And Food Groups Flashcards

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1
Q

Give examples of a monosaccharide

A

Glucose, fructose

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2
Q

Give examples of disaccharides

A

Lactose, maltose, sucrose

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3
Q

Give examples of polysaccharides

A

Starch, glycogen, cellulose

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4
Q

Describe monosaccharides

A

Simple, 1 unit sugar, sweet, dissolves easily in water

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5
Q

Describe disaccharides

A

Maltose = glucose + glucose

It’s sweet, dissolves in water

Sucrose = glucose + fructose

Lactose = glucose + lactose

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6
Q

What are the three carbohydrate groups?

A

Monosaccharides, disaccharides and polysaccharides

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7
Q

Describe polysaccharides

A

Complex molecules

Used for storage

Isn’t sweet

Doesn’t dissolve easily in water

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8
Q

Sources of carbohydrates

A

Cereals (eg rice, wheat, barley, maize), fruit, vegetables

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9
Q

Functions of carbohydrates

A
  • Main source of energy and main fuel of the body (glucose used in respiration)
  • Also used to store energy as starch (plants) and glycogen
  • Cellulose in plants provide structural support
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10
Q

What are the elements found in lipids?

A

Carbon, hydrogen and oxygen

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11
Q

What’s the structure of lipids?

A

Three fatty acids combined with one glycerol

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12
Q

Sources of lipids

A

Meat, cheese and eggs (saturated fats and cholesterol), sunflower seeds, peanuts (unsaturated fats)

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13
Q

What are the functions of lipids?

A
  • Source of energy
  • Insulation (electrical for nerve cells and thermal beneath skin)
  • Form parts of cell membrane
  • Cholesterol used to make steroid hormones
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14
Q

What are the elements found in proteins?

A

Carbon, hydrogen, oxygen, nitrogen, sulphur

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15
Q

What’s the structure of proteins?

A

A long chain of units called amino acids. The sequence of amino acids determines the shape of the protein molecule. It can be long and thin (keratin) or more spherical (haemoglobin)

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16
Q

What are sources of proteins?

A

Meat, fish, eggs, pulses, beans, peas, soya beans

17
Q

What are the functions of proteins?

A

Growth and repair of tissues

  • catalysts (enzymes)
  • transport (haemoglobin)
  • structural material (muscles)
  • hormones (insulin)
  • defences against diseases (antibodies)
18
Q

What foods contain calcium?

A

Milk, cheese, fish

19
Q

What are the functions of calcium?

A

Needed for the production and growth of bones and teeth

Calcium is also involved with the reactions leading to the clotting of blood and the contraction of muscles

20
Q

What happens if you have a calcium deficiency?

A

Causes rickets (bones go soft and bendy)

21
Q

What are the sources of iron?

A

Red meat, liver, some leafy vegetables

22
Q

What are the functions of iron?

A

Iron is needed to produce haemoglobin for blood cells

23
Q

What happens if you have an iron deficiency?

A

Causes anaemia (the person feels weak as oxygen needed for respiration cannot be transported efficiently)

24
Q

What are the sources of vitamin A?

A

Liver, dairy products, eggs

25
Q

What are the functions of vitamin A

A

Improves vision + keeps skin and hair healthy

Used by cells in the retina to produce pigments

Essential for embryos to develop properly (instructs cells where to move and what type of cell they’re going to become)

Has a role in the immune system (as its required to maintain the integrity of skin cells and mucus cells in lining of breathing and digestive system

26
Q

What happens if you have a vitamin A deficiency

A

Poor night vision

27
Q

What are sources of vitamin D?

A

Liver, dairy products, eggs, fish liver oil (and skin by reaction in skin cells by sunlight)

28
Q

What’s the function of vitamin D?

A

Helps absorption of calcium

29
Q

What happens if you have a vitamin D deficiency?

A

Causes rickets

30
Q

Why is water important?

A

Every bodily function relies on it. We need a constant supply to replace water lost through urinating, sweating and breathing.

31
Q

Where can you get water from?

A

Drinking it and eating it in food (like salad)

32
Q

Where can you get fibre from?

A

Wholemeal bread, brown and whole grain rice, beans

33
Q

Why is fibre important?

A

Fibre prevents constipation by giving muscles of the gut something to push against and it provides bulk for faeces

Aids movement of the gut

34
Q

How do you test for glucose?

A

Use Benedict’s test. It’ll go from blue to green/yellow/brick red (depending on the amount of glucose)

35
Q

How do you test for starch?

A

Use iodine solution, it’ll go blue/black if starch is present

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