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Nutrition Flashcards

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1
Q

Two main groups of CHO

A

Starch and sugar

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2
Q

3 groups of CHO

A

Monosaccharides, disaccharides, polysaccharides

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3
Q

Monosaccharides

A

Single ring of C atoms, small molecules, taste sweet, dissolve in water eg. Fructose, glucose

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4
Q

Disaccharides

A

Two rings of C atoms, small molecules, taste sweet, dissolve in water e.g. Sucrose, maltose(barley and beer), lactose

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5
Q

Polysaccharides

A

Many rings of C atoms, large molecules, dont’t taste sweet, don’t dissolve in water e.g Starch, cellulose, glycogen

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6
Q

Why do we eat CHO?

A

Energy

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7
Q

Carbohydrates are made by what?

A

plants during photosynthesis, plants capture energy from sunlight and trap it as carbohydrates

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8
Q

The energy in the carbohydrate molecules is released and changed into a form cells can use, what’s it called? What process is it?

A

ATP, respiration

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9
Q

Starch test

A

Iodine, starch turns iodine solution into a dark blue black color

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10
Q

Reducing sugars test

A

Benedict’s test, Benedict’s solution is used, color changes from blue to browinsh red when heated if positive

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11
Q

Proteins test

A

Biuret test, Potassium hydroxide is added, few drops of copper sulphate is added, if positive turns purple

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12
Q

Fats test

A

Ethanol/emulsion test, ethanol is used to dissolve fat, water is then added, tiny drops of fat form an emulsion, emulsion is a creamy white color

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13
Q

What are proteins made of?

A

Amino acids

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14
Q

How many amino acids are there?

A

20

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15
Q

The amino acids form different sequences following the instructions of what?

A

DNA

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16
Q

What 5 elements do proteins contain?

A

Carbon, hydrogen, oxygen, sulfur, nitrogen

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17
Q

How many essential amino acids are there?

A

9, body cannot manufacture them

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18
Q

Where is complete protein found? Why is it complete?

A

Animal sources because they contain all essential amino acids

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19
Q

Where is incomplete protein found? Why is it incomplete?

A

Vegetables because they don’t contain all essential amino acids

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20
Q

Functions of proteins

A

Build new cells - growth and repair, cell membranes and cytoplasm contain a lot of protein, muscle cells contain a lot of protein

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21
Q

Foods which contain a lot of protein

A

fish, lean meat, milk, yoghurt, spinach, broccoli, brazil nuts

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22
Q

What are fats also known as?

A

lipids

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23
Q

Fats at room temperature are known as..?

A

oils

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24
Q

What smaller molecules are fats made up of?

A

glycerol and fatty acids

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25
What elements are fats made of?
Carbon, hydrogen, oxygen
26
Characteristics of saturated fat
single bonds between C atoms, as many H atoms as possible bonded to C atoms
27
Characteristics of unsaturated fat
one or more double bonds in fatty acid chain, could absorb more H atoms
28
What are mono-unsaturated fats?
One double bond
29
What are poly-unsaturated fats?
More than one double bond
30
What process is fat broken down by?
Respiration
31
Where is extra fat stored?
Under the skin
32
How much energy does fat contain compared to carbohydrates?
Twice as much
33
Uses of fat
heat insulation, prevents heat being lost from body, make cell membranes
34
What foods contain a lot of fat?
oil, fatty meat like sausages and bacon, butter, chips
35
Uses of vitamins
overall health, normal cell function, growth and development
36
How many essential vitamins are there?
13
37
What is another name for vitamin C?
Ascorbic acid
38
Foods which contain a lot of vitamin C
citrus fruits, kiwi fruits, red peppers, broccoli
39
What should you eat to make sure you have a lot of vitamin C?
Fresh fruit and vegetables
40
When do foods lose vitamin C?
If stored for a long time or cooked in boiling water
41
Uses of vitamin C
Forms collagen, keeps blood vessels strong, helps wounds heal
42
Deficiency disease for vitamin C
scurvy
43
Scurvy characteristics
skin covered in ulcers, bruises, soft gums which bleed very easily, in extreme cases teeth may fall out
44
Foods which contain a lot of vitamin D
fish oils (cod liver oil), egg yolks, milk, butter, margarine, oily fish (salmon, tuna, sardines, mackerel)
45
Vitamin D functions
Helps absorb calcium
46
Vitamin D deficiency disease
rickets
47
Characteristics of rickets
bones tend to bend into a permantently bent shape
48
haemoglobin
Haemoglobin is found in red blood cells, it helps transport oxygen around the body
49
Function of enzymes
catalysts that control the speed of metabolic reactions
50
Function of antibodies
made by white blood cells, help destroy bacteria and viruses that invade the body
51
Function of keratin
tough, insoluble protein which forms hair, nails and the outer layer of skin
52
Function of collagen
tough, insoluble, slightly stretchy protein found in bones and skin
53
Function of insulin
hormone which helps reduce blood glucose(sugar) levels
54
Uses of minerals
growth, development, staying healthy
55
What type of substances are minerals
inorganic
56
Where are minerals found?
soil and rocks
57
essential minerals are divided into two groups, what are they?
major minerals(macro-minerals), minor minerals(micro-minerals)
58
What is iron for?
making haemoglobin
59
Without enough haemoglobin, what happens?
The blood can't carry enough oxygen around the body, without enough oxygen the body can't do respiration and without respiration the body has less energy and feels very tired. Skin will also become pale from lack of haemoglobin.
60
Deficiency disease for Iron
anaemia
61
characteristics of anaemia
pale, tired
62
foods with a lot of iron
red meat (liver), spinach and broccoli, lentils and beans, nuts, seafood (oysters, mussels, clams)
63
Uses of calcium
makes healthy bones and teeth(makes them hard), helps blood clot
64
deficiency disease for calcium
rickets
65
foods which contain a lot of calcium
milk, yoghurt, cheese, spinach, broccoli
66
Uses of water
1. Good solvent - allows many different substances to dissolve in it - many metabolic reactions take in cytoplasm, reactions only take place when chemicals are dissolved in water, person loses too much water, reactions may stop, person dies 2. Solvent to transport substances around the body - blood plasma is mainly water with many substances dissolved in it - hormones, amino acids, glucose, vitamins, antibodies - waste substances; CO2, urea - red and white blood cells float in blood plasma 3. take part in many chemical reactions - water is needed to break down molecules in digestive system 4. the evaporation of water in sweat helps cool us down
67
What does the amount you eat depend on?
1. age 2. sex 3. occupation and physical activity 4. pregnancy and lactation 5. illness and injury
68
What is the energy in basal metabolism used for?
heary lungs and digestive system working normally - maintains nerve impulses to and from the brain and chemical reactions
69
Other energy (not used for basal metabolism) is used for..?
muscles, physical work, posture
70
What happens during starvation?
1. Person uses all stores of fat 2. Person loses weight, becomes thin 3. uses tissue protein (particularly muscles) for energy 4. muscles become small and weak 5. bones cannot grow 6. death occurs around 60 days
71
Deficiency disease for protein
kwashiorkor
72
Characteristic of kwashiorkor
'pot belly' from infiltration of fat in the diet
73
People who are obese are more likely to suffer..?
varicose veins, diabetes, gall stones, high blood pressure, complications during surgery, heart disease
74
Saturated fat is found in..?
fatty meat (sausages, bacon, burgers), cakes and pasteries, butter and cream, ice-cream and chocolate
75
Polyunsaturated fat is found in..?
olive oil, sunflower oil, salmon, mackerel, sardines
76
What can eating to much salt cause?
high blood pressure, heart disease, strokes
77
What does adding fat to a food cause?
increases energy content
78
What low energy sugar substitute should you use and why?
saccharin because it reduces energy value in drinks and dishes but still tastes sweet
79
Why should you eat foods with high proportions of water
low in energy because water yields no energy
80
What are the 4 main additives and their uses?
Preservatives - keep food fresh antioxidants - keep food components from mixing with oxygen (can cause discoloration and spoil the taste) flavourings and colorings - add to appearance and tatse of food stabilisers - stop foods like ice-cream from seperating into watery and fatty components

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