Nutrition

Question 1

Protein - Compositon

Answer 1

CHON
Amino acids joined by peptide links

Question 2

Protein - Classifications

Answer 2

HBV -High biological value - Animal protein
LBV - Low biological value - plant protein

Question 3

Sources of HBV

Answer 3

Meat, fish, eggs, cheese

Question 4

Sources of LBV

Answer 4

Beans, nuts, cereals

Question 5

Advantages of LBV

Answer 5

Less fat
Cheaper
More cellulose
Less land used

Question 6

Protein -functions

Answer 6

Production of hormones, enzymes and ati bodies
growth and repair

Question 7

Fats - Composition

Answer 7

CHO
Glycerol + 3 fatty acids

Question 8

Fats - Classification

Answer 8

:( Saturated
:)Unsaturated

Question 9

Saturated fat - sources

Answer 9

Meat, eggs, cheese

Question 10

Unsaturated fat - sources

Answer 10

Oily fish, vegetable oils, nuts

Question 11

Functions of fats

Answer 11

Production of heat and energy
Protection of delicate organs eg. kidneys

Question 12

Dangers of eating too much fat

Answer 12

Obesity
Heart disease, high blood pressure + cholesterol

Question 13

Benefits of unsaturated fats

Answer 13

Brakes down cholesterol
Omega threes improve brain function

Question 14

Carbs - composition

Answer 14

CHO

Question 15

Carbs - classification

Answer 15

Sugar
Starch
Cellulose

Question 16

Sugar - sources

Answer 16

Cakes, biscuits, honey, jam

Question 17

Starch sources

Answer 17

Pasta, cereals, breads, potato

Question 18

Cellulose sources

Answer 18

Vegetables, fruits, wholemeal cereals

Question 19

Carbs - functions

Answer 19

Heat and energy
Cellulose aids digestion

Question 20

Cellulose/roughage/fibre

Answer 20

The body doesn’t digest cellulose
Causes muscular contraction (peristalsis) which moves food through the intestines