Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE Food & Nutrition > Nutrition and health > Flashcards

Nutrition and health Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Geography - AQA flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route A flashcards Gourmet Food flashcards GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

what is protein made of

A

long amino acid chains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are essential amino acids and how many do we need

A

8 Amino acids your body cant make, only obtained from food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Functions of protein

A

growth and repair of body cells

makes hormones

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

how many kcal’s does 1 gram of protein provide

A

4kcal per 1 gram

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what % of total daily energy intake should protein be

A

20%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

how many grams of protein do males and females need

A 
male = 55g 
female = 45g
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is HBV and give examples

A

foods containing all 8 essential amino acids mainly from animal products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

give an example of plant based HBV foods

A

soya, quinoa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is LBV

A

Foods lacking one or more essential amino acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is protein complementation and give an example

A

combining LBV protein foods to form a HBV meal for example beans on toast, hummus on bread.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

for which type of people is protein complementation important

A

vegans and vegetarians

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are the three protein alternatives

A

soya
quinoa
Mycoprotein (fungus grown similar to yeast)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what does a protein deficiency cause

A

Kwashiorkor - poor growth and hair loss

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what does excess protein cause

A

harmfull to kindeys and liver (protein broken down there)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Function of fat in the body

A

Keeps body warm

Provide fat soluble vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

how much energy does 1 gram of fat give

A

9 kcal for 1 g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what % of our daily energy should come from fat

A

30%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is invisible fat

A

fat we cant see because it was used to make the product

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are some sources of fat

A 
ghee
butter 
oily fish 
full fat yogurt 
cakes 
veg oil 
avo 
nuts
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is the chemical name for fat and why

A

triglyceride

made up of 3 fatty acids attached to one glycerol part

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

characteristics of saturated fat and give eg

A

single carbon bond
solid at room temp
generally found in animal products
ice cream, red meat, lard, coconut oil, palm oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

how many grams of fat do females and males need daily

A

male = 30g

female 20g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

characteristics of unsaturated fat

A
  • double carbon bond + a bend/curve in chain (explaining why unsat fat is liquid at room temp)
  • lower in cholesterol than sat fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

what are the two types of unsaturated fat and give sources

A 
monounsaturated = single double bond e.g nuts, avo
polyunsaturated = 2 or more double bonds e.g oil
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

explain cholesterol

A

found in saturated food
fatty substance found in blood
can build up in arteries

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what does excess fat cause

A

weight gain
increased blood pressure
heart disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what does a deficiency of fat cause

A

feeling cold
hair loss
weight loss

28
Q

what are the essential fatty acids and where are they found

A

Omega 3 and 6
oily fish
seeds

29
Q

what do CBH do

A

provide energy

30
Q

what are the two groups of CBH’s

A

simple and complexed cbh

31
Q

explain how simple sugar gives a burst of energy

A

simple sugars are absorbed quickly into the blood stream providing quick energy

32
Q

what are the two groups of sugar and give sources

A 
Monosaccharide = glucose & fructose - fruits 
Disaccharide = surcose, lactose, maltose
33
Q

what do artificial sweeteners do

A

add sweetness to flavour food without increasing the energy content

34
Q

what are hidden sugars

A

found in foods you wouldn’t expect sugar to be found

35
Q

examples of starches

A

starch, glycogen, pectin

36
Q

what % of daily energy intake should come from CBH

A

50%

37
Q

what is dietary fibre

A

can only be absorbed by small intestine and is resistant to digestive system

38
Q

what is insoluble and soluble fibre

A 
insoluble = does NOT dissolve in water which reduces risk of constipation 
soluble = absorbs water and swell in digestive system e.g oats
39
Q

what does a deficiency in CBH cause

A

constipation

40
Q

what does excess CBH cause

A

bloating

41
Q

what are the fat soluble vitamins

A

A D E K

42
Q

What vitamins are antioxidants

A

A C E

43
Q

what are the water soluble vitamins

A

B1 ,2, 12, folic acid, vit c

44
Q

what is Vit A needed for and name the deficiency

A

vision

night blindness

45
Q

what is Vit D needed for, state a symptom and name the deficiency

A

helps absorb calcium
soft bones
rickets

46
Q

what is Vit E needed for and name the deficiency

A

antioxidant to protect body against free radicals

weakened immune system

47
Q

what is Vit K needed for

A

blood clots

48
Q

what is Vit B1 and 2 needed for, state a symptom and name the deficiency

A

releases energy from food
muscle weekness
beri beri (cause heart failure)

49
Q

what is Vit C needed for, state a symptom and name the deficiency

A

repair of joints
joint pain
scurvy (gum disease)

50
Q

what is Vit B12 needed for, state a symptom and name the deficiency

A

release energy from food
numbness in hands
anaemia (lack of rbc to carry o2)

51
Q

how to reduce loss of water sol vitamins when cooking food

A
  • blanching, steaming, microwaving
  • dont leave veg in water - vit will dissolve
  • once veg exposed to air it looses vit c, so prepare just before you need them
52
Q

Calcium:

function
source
excess
deficiency

A

Calcium:

  • builds strong bones
  • milk, cheese, leafy greens
  • increase risk of kidney stones
  • rickets & osteoporosis
53
Q

Iron:

function
source
excess
deficiency

A

Iron:

  • form haemoglobin
  • meat, leafy greens
  • too much is toxic causing nausea
  • anemia
54
Q

Sodium:

function
source
excess
deficiency

A

Sodium:

  • Controls body water content
  • found in most food
  • increase bp
  • muscle cramps
55
Q

Phosphorus:

function
source
excess
deficiency

A

Phosphorus:

  • healthy bones
  • meat, fish dairy
  • take calcium from your bones to balance blood
  • painful bones
56
Q

Floride:

function
source
excess
deficiency

A

Floride:

strengthens teeth
dental prod
Toxic
tooth decay

57
Q

what is dehydration

A

when the body looses more water than taken in

58
Q

function of water

A

cools body
removes waste
digestion

59
Q

what temp should a fridge be

A

below 5`c

60
Q

what temp should a freezer be

A

-18 `c

61
Q

what is the danger zone

A

5-65 degrees c

62
Q

what do yeatsts, moulds and bacteria need to grow

A

food
moisture
warmth
time

63
Q

what is salmonella

A

type of food poisoning bacteria, sometimes on uncooked meat

64
Q

what is e-coli

A

food poisoning bacteria associated with uncooked meat

65
Q

what is campylobacter

A

contaminated poultry

66
Q

describe the storing order of a fridge top to bottom

A

top: ready to eat foods (dairy prod)
left overs or packaged foods
bottom: raw meat, poultry, fish
shelve: salad veg

67
Q

whats the difference between use by and best before date

A

use by = unsafe to eat after this date

best before = relate sensory quality of the food

GCSE Food & Nutrition (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions