Nutrition Flashcards

1
Q

17.1 Using the examples given distinguish between monosaccharides (glucose and fructose), disaccharides (lactose and sucrose) and polysaccharides (starch and glycogen).

Describe the process of glycogenesis.

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2
Q

17.3 Describe the conversion of carbohydrates to triglycerides.

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3
Q

17.4 Giving examples identify key proteins within the body and relate their structure to their function.

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4
Q

17.5 Describe the functions of the following groups of lipids within the body: phospholipids, cholesterol and triglycerides.
17.6 Describe the roles of VLDL, LDL and HDL.

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5
Q

18.1 Identify the units by which dietary energy is measured.

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6
Q

18.2 Describe the current Department of Health recommendations for energy intake for men and women.

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7
Q

18.3 Outline nutrition advice provided to pregnant women and those trying to conceive.

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8
Q

18.4 Describe the importance of cultural, ethical (vegan or vegetarian) and religious (Islam, Hinduism and Judaism) sensitivity with regard to ingredients in food or drugs that are provided to patients.

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9
Q

18.5 Describe the difference between food intolerance and allergy.

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10
Q

18.6 Describe recent guidelines on salt and fibre levels in the diet with respect to adults and infants.

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11
Q

19.1 Define the terms metabolism, anabolism and catabolism.

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12
Q

19.2 Outline the lock and key hypothesis of enzyme action and the causes and consequences of denaturation.

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13
Q

19.3 Identify glycolysis, the Krebs cycle and the Electron Transport Chain as the processes that produce energy for the cell.

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14
Q

19.4 Describe the processes of gluconeogenesis and glycogenolysis in the production of glucose.

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15
Q

19.5 Explain why proteins are normally metabolised after carbohydrates and fats.

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