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Food Tech > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Main functions of protein:

A

Growth and development

Building and repair of body tissues (e.g. muscles, bones, skin)

Form chemical substances in the body (e.g. Antibodies, Enzymes, Hormones, Haemoglobin)

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2
Q

Sources of protein:

A

Meat, eggs, cheese and fish

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3
Q

Main functions of carbohydrates:

A

Main source of energy

replenishes and maintains muscles

optimise brain function

provide structure for cells

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4
Q

Sources of carbohydrates:

A

Bread, rice, pasta, vegetables, fruit.

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5
Q

Main function of fats:

A

Most concentrated source of energy

Insulation and protection of organs

Cell membrane health

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6
Q

Sources of fat:

A

Avocado, nuts, oily fish (tuna and salmon), fried foods.

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7
Q

Functions of vitamin A:

A

Needed to maintain healthy skin, vision and mucous membranes.

Growth of teeth and bones

Helps maintain the immune system

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8
Q

Sources of Vitamin A:

A

Carrot, Tomato, Milk, Egg and Liver

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9
Q

Function of vitamin K:

A

Needed for blood clotting

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10
Q

Sources of vitamin K:

A

Cereals, grains, seeds, leafy green vegetables and fruit.

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11
Q

Function of vitamin D

A

Absorption of calcium for strong bones and teeth

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12
Q

Sources of vitamin D

A

When exposed to sunlight, liver and oily fish

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13
Q

Function of vitamin E

A

Acts an antioxidant

Protects cells, and other nutrients, from oxidative damage

Reduces the effects of free radicals

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14
Q

Sources of vitamin E

A

vegetable oils

Found in small quantities in many plants e.g. lettuce, peanuts, seeds

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15
Q

Function of vitamin C

A

Involved in formation of collagen to strengthen cell walls and body tissues

Boosts the immune system

Aid in the absorption of iron.

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16
Q

Source of vitamin C

A

Citrus fruits and green leafy vegetables

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17
Q

Function of vitamin B1

A

Needed for energy metabolism

function and maintenance of nerves

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18
Q

Sources of vitamins B1

A

Pork, legumes, wholemeal and enriched breads and cereals

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19
Q

Function of vitamin B2

A

Needed for energy metabolism

Vision and skin health

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20
Q

Sources of vitamin B2

A

wholemeal and enriched breads and cereals, and dairy products

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21
Q

Function of vitamin B3

A

Needed for energy metabolism

important for nervous system, digestive system, and skin health

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22
Q

Source of vitamin B3

A

Meat, poultry, fish, whole-grain or enriched breads and cereals

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23
Q

Function of vitamin B6

A

Needed for protein metabolism

Helps make red blood cells hormones,antibodies and enzymes

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24
Q

Source of vitamin B6

A

Meat, eggs, fish and poultry

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25
Q

Function of vitamin B12

A

Needed for making new cells (including red blood cells)

Important to nerve function

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26
Q

Source of vitamin B12

A

Meat, poultry, fish, seafood, eggs, milk and milk products

(Not found in plant foods)

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27
Q

Function of iron

A

Forms part of oxygen carrying proteins in red blood cells

Helps with the formation of collagen

Needed for energy metabolism

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28
Q

Source of iron

A

Red meat, organ meat, fish egg yolks, legumes nuts and seeds.

29
Q

Function of calcium

A

Maintains healthy bones and teeth

Involved in muscle and nerve functioning, blood clotting, blood pressure regulation and immunity,

30
Q

Source of calcium

A

Dairy foods, canned salmon and sardines and tofu.

31
Q

Function of phosphorus

A

Maintains healthy bones and teeth

Involved in the body’s energy production

32
Q

Source of phosphorus

A

meat, poultry, fish, eggs, dairy foods, legumes, nuts and seeds

33
Q

Function of iodine

A

Helps regulate growth, development and metabolism.

34
Q

Source of iodine

A

Seafood and seaweed, iodised salt, bread and dairy products.

35
Q

Function of Zinc

A

Needed for the production of protein and genetic material

Immunity

wound healing

Production of sperm

36
Q

Source of zinc

A

meat, fish and seafood, nuts and cheese.

37
Q

Function of sodium

A

Fluid balance

Nerve and muscle function

38
Q

Source of sodium

A

Table salt, soy sauce and processed meat.

39
Q

Function of water

A

Prevent dehydration

Helps control body temperature

lubricant for joints

40
Q

Water rich food sources

A

Fruits (e.g. watermelon and oranges), vegetables (e.g. cucumber and celery)

41
Q

Protein deficiency

A

Anemia

Weakness and fatigue

Loss of muscle mass

42
Q

Carbohydrate deficiency

A

Type 2 diabetes

Weakness and fatigue

43
Q

Fat deficiency

A

Dermatitis

Heart diseases

Colon cancer

44
Q

Vitamin A deficiency

A

Night blindness and dry skin

45
Q

Vitamin B1 deficiency

A

Beri beri (weak muscle, fatigue, loss of appetite)

46
Q

Vitamin B2 deficiency

A

dermatitis

Fatigue

47
Q

Vitamin B3 deficiency

A

dermatitis
dementia
diarrhea

48
Q

Vitamin B6 deficiency

A

Dermatitis and anemia

49
Q

Vitamin B12 deficiency

A

anemia

50
Q

Calcium deficiency

A

Rickets

osteoporosis and osteomalacia

51
Q

Iron deficiency

A

anemia

Fatigue

52
Q

Vitamin E deficiency

A

neuropathy

breakdown of red blood cells and

53
Q

Vitamin K deficiency

A

Haemorrhage (escape of blood from a ruptured blood vessels)

54
Q

Vitamin C deficiency

A

Scurvy

anemia

55
Q

Vitamin B1 deficiency

A

Beriberi (weak muscle, fatigue, loss of appetite)

56
Q

Vitamin B2 deficiency

A

dermatitis

57
Q

Iodine deficiency

A

goiter
fatigue
constipation

58
Q

Zinc deficiency

A

Poor wound healing
poor immune system function
diarrhea

59
Q

sodium deficiency

A

nausea headaches, fatigue

muscle cramps

60
Q

Phosphorus deficiency

A

muscle weakness
respiratory or heart failure
seizures

61
Q

water deficiency

A

dehydration
nausea
dizziness

62
Q

Interrelationship between Iron and Vitamin C

A

Vitamin C can increase the amount of iron your body absorbs.

63
Q

Interrelationship between Iron and fibre

A

Fibre can decrease the amount of iron absorbed into the blood.

64
Q

Interrelationship between Calcium and vitamin D

A

Vitamin D promotes the absorption of calcium.

65
Q

Interrelationship between Sodium and potassium

A

They work together for water balance and muscle and nerve activity.

66
Q

Interrelationship between calcium and fibre

A

Calcium cannot be digested when it is part of insoluble fibre foods.

67
Q

What’s metabolism?

A

Chemical processes that breakdown and use nutrients to build and repair the body.

68
Q

What are complete proteins?

A

Foods that contain all the essential amino acids required by the human body.

69
Q

What is Syneresis?

A

The over coagulation of protein resulting in the tightening of the structure and the weeping of liquid.

Food Tech (3 decks)

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