Nutrition

Question 1

The function of each of the 6 nutrients for the body

Answer 1

Carbohydrates: Provide the primary source of energy for the body’s cells and tissues.
Proteins: Build and repair tissues, produce enzymes and hormones, and support immune function.
Fats: Supply a concentrated source of energy, support cell membrane structure, and aid in the absorption of fat-soluble vitamins.
Vitamins: Regulate various metabolic processes and support immune function, growth, and cell repair.
Minerals: Contribute to bone health, nerve function, and the production of red blood cells.
Water: Maintains fluid balance, regulates body temperature, and supports digestion and nutrient transport.

Question 2

Examples of psychological factors on food choice

Answer 2

Habits
Emotions
Attitudes/ experiences.
Values
Belief
HEAVB

Question 3

Food examples of trans fats

Answer 3

Fried foods: (chicken- hot chips)
Baked Goods: cookies, cakes, pastries, and pie crusts
Snack foods: Chocolatte biscuits, popcorn, and chips
HYDROGENATED OILS

Question 4

What are water-soluble vitamins?

Answer 4

B group vitamins AND C vitamins
Body doesn’t produce them, have to be taken regularly
Help crucial bodily functions such as cognitive skills, blood clotting, energy production, cell metabolism, and brain development.
Found in wholegrains, legumes, proteins etc.

Question 5

The function of calcium and phosphorus for the body

Answer 5

Calcium: Bone and Teeth Health, Muscle Function, Nerve Transmission, Blood Clotting….
Phosphorus: Bone and Teeth Formation, Energy Production, Cellular Function..

Question 6

Digestive system - roles, parts of the digestive system and their functions

Answer 6

ROLE: Digestion breaking food down into smaller components, Absorption of nutrients, and Expelling of faecal matter.
PARTS: Mouth that is the chewing mechanism of breaking down food.
Salivary glands that produce saliva to moisten food and begin the digestion of starches.
Oesophagus: A muscular tube that connects the throat (pharynx) to the stomach
Stomach: The stomach acts as a temporary storage tank where food is mixed with digestive juices, turning it into a semi-liquid form called chyme.
Small intestine: The small intestine is the primary site for digestion and absorption.
Liver: The liver produces bile, which is stored in the gallbladder and released into the small intestine to help digest fats.
Gallbladder: Stores and concentrates bile produced by the liver.
Pancreas: The pancreas produces digestive enzymes (such as lipase, amylase, and proteases) and bicarbonate, which are secreted into the small intestine to aid in the digestion of fats, carbohydrates, and proteins.
Large intestine: Absorbs water and salts from the material that has not been digested as food, turning it into solid waste (feces).
Rectum:The rectum is the final segment of the large intestine. It stores feces until they are expelled from the body through the anus.
Anus: The opening at the end of the digestive tract where feces leave the body.

Question 7

Digestion of macronutrients

Answer 7

Carbohydrate digestion begins in the mouth with salivary amylase breaking down starches into maltose. In the small intestine, pancreatic amylase and enzymes like maltase, sucrase, and lactase further break down carbohydrates into monosaccharides (glucose, fructose, galactose), which are absorbed into the bloodstream for energy.

Protein digestion starts in the stomach, where hydrochloric acid denatures proteins, and pepsin breaks them into polypeptides. In the small intestine, proteases from the pancreas and peptidases from the intestinal lining break polypeptides into amino acids, which are absorbed into the bloodstream for use in various bodily functions.

Fat digestion begins minimally in the mouth and stomach but primarily occurs in the small intestine, where bile emulsifies fats and pancreatic lipase breaks them into fatty acids and monoglycerides. These are absorbed by intestinal cells, reassembled into triglycerides, and transported into the bloodstream for energy storage and other functions.

Unlike macronutrients, water does not need digestion and is absorbed directly through the gastrointestinal tract. Most water absorption occurs in the small intestine, where it moves via osmosis, following the absorption of nutrients to help maintain fluid balance. The remaining water is absorbed in the large intestine, where it is taken from indigestible food matter to form solid waste. This osmotic movement of water across cell membranes and intestinal linings ensures efficient absorption into the bloodstream.

Question 8

Nutritional needs throughout the lifecycle

Answer 8

Pregnancy:
Needs: Extra calories, protein, folic acid, iron, calcium, and DHA.
Purpose: Supports fetal growth, brain development, and maternal health.

2. Infancy (0-12 months):
   Needs: Breast milk or formula, high fat, protein, iron, vitamin D.
   Purpose: Supports rapid growth, brain development, and bone health.
3. Childhood (1-12 years):
   Needs: Balanced calories, protein, calcium, iron, vitamins A, C, and D, fiber.
   Purpose: Supports growth, bone development, and immune function.
4. Puberty (12-18 years):
   Needs: Increased calories, protein, calcium, iron, zinc, vitamins D, and B.
   Purpose: Supports growth spurts, muscle development, and reproductive health.
5. Adulthood (19-50 years):
   Needs: Balanced diet, protein, calcium, iron (for women), fiber, healthy fats.
   Purpose: Maintains muscle, bone health, and overall wellness.
6. Middle Age (51-65 years):
   Needs: Fewer calories, more protein, calcium, vitamin D, fiber, antioxidants.
   Purpose: Prevents weight gain, supports muscle, and bone health.
7. Senior Years (65+ years):
   Needs: Fewer calories, increased protein, calcium, vitamin D, vitamin B12, fiber, hydration.
   Purpose: Maintains muscle, bone health, cognitive function, and hydration.

Question 9

Nutrients required for adolescents

Answer 9

Protein: Essential for growth, development, and repair of tissues.

Calcium: Crucial for bone development and achieving peak bone mass.

Vitamin D: Important for calcium absorption and bone health.

Iron: Required for the production of haemoglobin and prevention of anaemia, especially important for menstruating females.

Zinc: Supports immune function, growth, and development.

Vitamin A: Important for vision, immune function, and cell growth.

B12 vitamins: Needed for red blood cell formation and neurological function.

Question 10

Meal planning throughout each stage of the life cycle

Answer 10

Pregnancy: Grilled salmon with quinoa and steamed broccoli.

Infancy: Pureed sweet potatoes with breast milk or formula.

Toddler Years: Mini whole-grain pita pockets with hummus, shredded chicken, and diced vegetables.

Childhood: Whole-grain pasta with tomato sauce, lean ground turkey, and mixed vegetables.

Puberty: Grilled chicken breast with brown rice, green beans, and fruit salad.

Older Adolescence: Quinoa bowl with black beans, corn, avocado, and cherry tomatoes.

Adulthood: Baked salmon with sweet potato, sautéed spinach, and a mixed berry smoothie.

Middle Age: Lentil soup with whole-grain bread and a mixed green salad with nuts and seeds.

Senior Years: Steamed salmon with steamed vegetables and brown rice.