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Food Tech > Section 1- Food, Nutrition and Health > Flashcards

Section 1- Food, Nutrition and Health Flashcards

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1
Q

Where do we get proteins from?

A
  • meat
  • fish
  • dairy products
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2
Q

What are proteins made up of?

A
  • amino acids
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3
Q

Why do our bodies need protein?

A
  • growth from childhood to adulthood
  • repair for repairing our muscles and tissues
  • maintenance to make enzymes for digestion
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4
Q

What is a high biological valve?

A
  • proteins contain all of the essential amino acids we need
  • mainly found in animal sources
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5
Q

What is a low biological valve?

A
  • proteins are missing one or more of the essential amino acids we need
  • only found in plant sources
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6
Q

What happens if we dont get enough HPV protein?

A
  • we will have to combine different LBV proteins to get all the essential amino acids in our diet
  • this is called protein complementation
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7
Q

How does the amount of protein for different people vary?

A
  • growing children need a greater amount of protein
  • physically active people need protein for muscle growth and repair
  • pregnant women to help the baby grow
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8
Q

What is an excess of proteins?

A
  • the liver and kidneys help process proteins
  • too much protein in the diet puts lots of pressure and strain on these organs
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9
Q

What is a deficiency of proteins?

A
  • growth in slowed down (especially in children)
  • immune system cant work without protein so wounds dont heal as quickly
  • struggle to digest food properly
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10
Q

What are some alternative proteins?

A
  • soya (HPV protein source)
  • tofu
  • TVP
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11
Q

Why do our bodies need fat?

A
  • provide a concentrated source of energy
  • source of fat soluble vitamins
  • layers of fat protect bones and organs
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12
Q

What are fats made up of?

A
  • fatty acids and glycerol in the form of triglycerides
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13
Q

What are fatty acid chains made up of?

A
  • carbon and hydrogen
  • can be saturated or unsaturated
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14
Q

What are saturated fats?

A
  • unhealthy fats
  • solid at room temp
  • tend to come from animal sources like meats
  • too much can increase cholesterol levels in the blood
  • increasing risk of CHD
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15
Q

What are unsaturated fats?

A
  • healthier than saturated fats
  • soft or liquid at room temp
  • vegetables sources that are high in fat
    “good fats”
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16
Q

What are the two types of unsaturated fats?

A
  • monounsaturated fats contain one C=C double bond in their carbon chains
  • found in foods like olive oil, almonds
  • polyunsaturated fats contain more than one C=C double bond
  • found in foods like seeds and oily fish
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17
Q

What is the excess of fat?

A
  • weight gain
  • obesity
  • which leads to type 2 diabetes
  • increase blood cholesterol levels
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18
Q

What is the deficiency of fat?

A
  • less fat soluble vitamins are absorbed by the body
  • lack of carbohydrate in the diet so body will use its fat store for energy
  • less insulation to keep body warm
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19
Q

What are the two types carbohydrates can be split into?

A
  • sugars eg glucose and fructose, can be found in food naturally or can be added
  • starch found in potatoes, bread, pasta and rice. starchy foods contain lots of nutrients including B vitamins and calcium
20
Q

What are the two main groups simple sugars (carbohydrates) can be divided into?

A
  • monosaccharides- basic sugar molecules like glucose and fructose
  • disaccharides- made up of two monosaccharides like sucrose is made up of glucose and fructose
21
Q

What are polysaccharides made up of?

A
  • lots of monosaccharides joined together
22
Q

What is the glycaemic index?

A
  • rates carbohydrates on how quickly they affect blood sugar levels
  • high GI- foods are digested quickly and cause a rapid rise in blood sugar levels
  • low GI- foods digested slowly and cause a gradual rise in blood sugar levels
23
Q

What is the excess of carbohydrates?

A
  • extra carbohydrate is converted into fat
  • too much fat causes obesity
24
Q

What is the deficiency of carbohydrates?

A
  • a lack of carbohydrates cause our blood sugar levels to drop
  • this causes hunger, dizziness and tiredness because our body has less energy than it needs
25
Q

What is the function of Vitamin A?

A
  • needed for good eyesight, growth and a healthy immune system and skin
26
Q

What are the main sources of Vitamin A?

A
  • retinol which is found in the liver, butter and oily fish
27
Q

What is an excess of Vitamin A?

A
  • weaken bones
28
Q

What is a deficiency in Vitamin A?

A
  • night blindness, weaker immune system and stunted growth
29
Q

What is the function of Vitamin D?

A
  • helps the body absorb various minerals including calcium which is important for the development of healthy bones and teeth
30
Q

What is the source of Vitamin D?

A
  • oily fish and egg yolks
  • produced when skin is exposed to sunlight
31
Q

What is the excess of Vitamin D?

A
  • makes you absorb too much calcium
  • this can lead to kidney damage
32
Q

What is the deficiency of Vitamin D?

A
  • bone disease like osteomalacia
33
Q

What is the function of Vitamin E?

A
  • keeps skin and eyes healthy
  • improves immune system
  • as an antioxidant it can protect us from free radicals
34
Q

What is the source of Vitamin E?

A
  • leafy greens like spinach and kale
35
Q

What is the excess of Vitamin E?

A
  • ## Interfere with blood clotting
36
Q

What is the function of Vitamin K?

A
  • helps clot blood, heal wounds, and maintain our immune system and bones
37
Q

What is the source of Vitamin K?

A
  • leafy greens, cereals, vegetable oils
38
Q

What is the deficiency of Vitamin K?

A
  • very rare in the UK amongst adults but can cause uncontrolled bleeding in newborns
    (recommended intake 0.001mg for every kg of body weight)
39
Q

What is the function of Vitamin B1?

A

helps the nervous system and with energy releases from foods

40
Q

What is the source of Vitamin B1?

A

bread, pasta, rice and peas

41
Q

What is the excess of Vitamin B1?

A

tiredness, weak muscles and beriberi

42
Q

What is the function of Vitamin B2?

A

helps with energy release from foods and repair of tissues

43
Q

What is the source of Vitamin B2?

A

milk, eggs, cheese

44
Q

What is the deficiency of Vitamin B2?

A

dry skin, a sore throat, sores around the mouth

45
Q

What is the function of Vitamin B3?

A

helps with energy release from foods and maintaining a healthy nervous system and skin

46
Q

What is the source of Vitamin B3?

A

wheat, nuts, meat and fish

47
Q

What is the deficiency of Vitamin B3?

A

pellagra (disease causing fatigue depression and loss of memory)

Food Tech (5 decks)

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