nutrition part 2

Question 1

fish

Answer 1

rich in unsaturated fatty acids
VIT A + D

sea fish is rich in iodine

Question 2

foods of vegetable origin

Answer 2

vegtables
fruits
cereals
wheat
nuts
pulses (legumes)

Question 3

nuts

Answer 3

good amount of fat and good quality protein (but being of veg origin their protun is not equal to that ofa animal)

good source of vitamin of b group

Question 4

fruit

Answer 4

are protective foods

unique- can be eaten raw so vitamins/minerals easily accessible

a lot of vit c

good source of minerals too such as paotasium and sodium

Question 5

minerals examples

Answer 5

copper, zinc, fluorine, selenium

Question 6

eggs

Answer 6

contain all nutrients except carbs and vitamin c

is the standard of what the quality of other proteins is compared too

have all the 9 essential amino acids

importnat minerals too in eggs such as calcium, zinc etc

Question 7

Meat

Answer 7

good source of essential

the iron is more absorbable than plant

minerals such as zinc,

b vitamins

especially liver is very rich in many nutrients

Question 8

macrnutrients

Answer 8

proteins 10-15 fats 15-30 and carbohydrates 55-75 percentage of total energy intake

Question 9

micronutrients

Answer 9

vitamins and minerals are reuiwred in small amounts varying from a fractiom of a miligram to several grams

Question 10

nutrients

Answer 10

are organic and inorganic complexes in food and each nutrient has a specific function in the body

Question 11

function of protein

Answer 11

body building
repair and maintenance of body tissues
maintenance of osmotic pressure
make antibodies, plasma proteins hemoglobin

immunity (if deficient then impairs immunity)

SUPPLY ENERGY WHEN CALORIE INTAKE IS INADEQUATE but this is not their primary function . it’s considered wasteful

sources: animal ( rich in essential ) and plant (poor)

Question 12

how many essential aa and examples why are they important

Answer 12

9

the body cant make them and we need them for the repair of tissues so we vant make new tissue if not presnet

phenylalanine
methione
tryptophan

Question 13

essential fatty acids

Answer 13

linoleic acid and oleic acid

Question 14

classifcation of fats

Answer 14

simple lipids - TAGS
compound lipids - phospholipids
derived lipids - cholesterol

Question 15

sources of fats

Answer 15

animal fats - butter milk cheese

vegetable fats - some plants store fat in their seeds , coconut and groundnut

Question 16

Function of fat

Answer 16

energy
vehicles for fat soluble vitamins
body support of viscera
insulation

vegetable fats are rich sources of essential fatty acids that are needed for integrity of the cell membrane, decrease platelet adhesiveness , growth

Question 17

good thing about having a diet with essential fatty acids

Answer 17

reported to reduce serum cholesterol and LDLS

Question 18

POLYUNSATUTED FATS

Answer 18

are precurses of prostaglandins which are ‘local hormones’ play a major role in controlling the physioloigcal functions of the body

Question 19

why is cholesterol important

Answer 19

component of membranes
precursor for steroid hormones and bile acids

Question 20

carbohydrates intro

Answer 20

starch is a basic component of human diet. sugars comprise of monosaccharides and disaccharides

Question 21

deietry fibre

Answer 21

is mainly a non starch polysaccharide

can be divided into cellulose and non cellulose

it absorbs water and. increases the bulk of the stool helping reduce constipation and encourage bowel movement

there is also some which have cholesterol lowering effects

role in weight reduction