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Home.Ec (JC) > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Protein - Compositon

A

CHON
Amino acids joined by peptide links

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2
Q

Protein - Classifications

A

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

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3
Q

Sources of HBV

A

Meat, fish, eggs, cheese

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4
Q

Sources of LBV

A

Beans, nuts, cereals

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5
Q

Advantages of LBV

A

Less fat
Cheaper
More cellulose
Less land used

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6
Q

Protein -functions

A

Production of hormones, enzymes and ati bodies
growth and repair

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7
Q

Fats - Composition

A

CHO
Glycerol + 3 fatty acids

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8
Q

Fats - Classification

A

:( Saturated
:)Unsaturated

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9
Q

Saturated fat - sources

A

Meat, eggs, cheese

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10
Q

Unsaturated fat - sources

A

Oily fish, vegetable oils, nuts

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11
Q

Functions of fats

A

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

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12
Q

Dangers of eating too much fat

A

Obesity
Heart disease, high blood pressure + cholesterol

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13
Q

Benefits of unsaturated fats

A

Brakes down cholesterol
Omega threes improve brain function

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14
Q

Carbs - composition

A

CHO

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15
Q

Carbs - classification

A

Sugar
Starch
Cellulose

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16
Q

Sugar - sources

A

Cakes, biscuits, honey, jam

17
Q

Starch sources

A

Pasta, cereals, breads, potato

18
Q

Cellulose sources

A

Vegetables, fruits, wholemeal cereals

19
Q

Carbs - functions

A

Heat and energy
Cellulose aids digestion

20
Q

Cellulose/roughage/fibre

A

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

Home.Ec (JC) (25 decks)

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