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Food tech > Term 4 > Flashcards

Term 4 Flashcards

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1
Q

Nutrients

A

Chemical substances in food that our bodies process to enable it to function.
The six nutrients are:
Protein
Carbohydrates
Lipids (fats)
Vitamins
Minerals
Water

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2
Q

No one food contains all 6 nutrients hence, we need to eat a variety of nutritious foods to carry out the following functions:

A
  1. Growth and development
  2. Provision of energy
  3. Repair and maintenance of the body’s cells
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3
Q

Growth and development

A

Food supplies the materials needed for the body to grow and develop
- food build new cells to replace injured or dead cells. (eg. we shed dead skin cells daily)
- Proteins and minerals are the best nutrients for growth and development
- Protein is the building block of every body tissue cell, including bone, teeth, skin and muscle.

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4
Q

Repair and maintenance of the body’s cells:

A

Cells in the human body need to be in good condition to regulate body processes and protect the body against disease and infection.

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4
Q

Provision of energy:

A

Food supplies the fuel or energy needed for our bodies to move and work
- We need energy to move, but even when we are still our organs are working to keep us alive.
- Foods rich in carbs and lipids help to provide energy
- Excess energy causes fat build-up and can lead to obesity.

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5
Q

Digestion

A

Process whereby food is broken down into smaller chemical units that can be absorbed and used by the body.
Takes place in the gastrointestinal tract
Relies on both chemical and mechanical actions to break down food.
The process from eating food to removal of wastes can take from 24 - 72 hours.

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6
Q

Within the small intestine, digestion has released water, vitamins and minerals from food and broken down:

A

CARBOHYDRATES → GLUCOSE
PROTEINS → AMINO ACIDS
LIPIDS → FATTY ACIDS AND GLYCEROL
These nutrients can now pass through the walls of the small intestine into the bloodstream

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6
Q

Digestion flow chart

A
  1. Digestion begins in the mouth, where the mechanical action of chewing and the chemical action of enzymes in saliva help to begin to break down food
  2. Food passes down the oesophagus and into the stomach
  3. The chemical action of gastric juices, together with the mechanical churning action of the stomach, break down food further before it passes into the small intestine.
    4.Final digestion and absorption of nutrients takes place in the small intestine.
  4. Any solid leftover food waste is stored in the large intestine before excretion.
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7
Q

Villi

A

Villi line the small intestine and allow tiny units of each nutrient to pass through into the bloodstream.

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8
Q

Metabolism

A

How fast/slow you body breaks down food into nutrients so they can be used around the body.
- Every person has a different rate of metabolism based on how quickly their body digests food, absorbs nutrients and uses energy.
- People with high metabolic rates burn the energy from food at a faster rate so are less prone to weight gain.

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9
Q

Factors that affect your metabolism include:

A
  • Body size and composition: People with larger bodies or more muscles usually have a higher metabolism
  • Gender: Men usually have higher metabolic rates than females.
  • Age: As you get older, metabolism slows
  • Genes: you may inherit your rate of metabolism
  • Activity: exercise can increase your metabolism
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9
Q

Functions of protein

A
  • Build and repair all body tissues such as bone, tissue, muscle tissue, organs
  • Make enzymes, antibodies, hormones, and haemoglobin
  • Provides energy (17KJ per g) when no other source of energy is available.
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10
Q

What are proteins made out of?

A

Proteins are made from amino acids.
There are 22 different amino acids
Of these, 9 must be supplied from food each day for protein to build cells

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11
Q

Complete proteins:

A

foods that contain all these 9 essential amino acids.
Examples: Milk, Cheese
Eggs, Meat/poultry, Fish/shellfish

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12
Q

Incomplete proteins

A

Foods that lack at least one of the 9 essential amino acids.
Examples: Nuts, Cereal grains, Seeds, Cereal products, Lentils, legumes

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12
Q

Functions of carbohydrates

A
  • PROVIDE ENERGY
  • After digestion, carbs are broken down to glucose and once this is absorbed it is turned into energy (17KJ per gram)
  • If the body receives more energy from food than it needs the excess is converted to body fat.
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13
Q

Complex carbohydrates:

A

Foods that are digested more slowly and release glucose into the bloodstream more gradually.
Examples:
Grains (rice, corn, wheat)
Cereal (bread and pasta)
Fruits/vegetables
Legumes/pulses

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13
Q

Simple carbohydrates

A

Foods that are digested quickly and spike blood sugar faster and higher.
Examples:
Milk products
doughnuts/cakes
Soft drinks
Honey
Lollies

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14
Q

Functions of lipids

A

Lipids (AKA fats) provide:
Energy (37KJ per gram)
Warmth and protection from injury from fat under the skin
Transport for moving fat-soluble vitamins A, E, D, and K
Fatty acids such as omega-6 help form cell walls and omega-3 for brain development.

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15
Q

Examples of the different types of fats

A

Saturated (Dairy foods, Egg yolk, meat, Chicken )
Monounsaturated (Avocado, Nuts, Olives, Olive oil)
polyunsaturated (Oily fish, Fish oils, Vegetable oils, margarine)

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15
Q

What are the three types of fats?

A

Saturated (no double bonds)
Monounsaturated (one double bonds)
polyunsaturated (two or more double bonds)
Animal sources = higher in saturated fatty acids
Vegetable sources = higher in monounsaturated and polyunsaturated fats

16
Q

Vitamins

A

protect the body against disease and regulate body processes.

17
Q

Vitamin A

A

Aids in growth, healthy skin and eyes

18
Q

Vitamin B1, B2, B3

A

Helps the body obtain energy from food

19
Q

Vitamin B9 (folate)

A

Aids in the healthy development of babies during pregnancy

19
Q

Vitamin C

A
  • Keeps the skin, bones and muscles healthy.
  • Helps the body to absorb calcium
  • Increases resistance to infections
19
Q

Vitamin D

A

Needed to form strong bones and teeth (bc it helps the body absorb calcium)

20
Q

Minerals

A

Protects the body against disease and regulates body processes.
The body requires over 20 mineral elements daily in very small amounts.

21
Q

Mineral examples

A

Magnesium
Zinc
Potassium
Calcium (strengthens bones and teeth)
Iron (forms haemoglobin)
Sodium (maintains fluid and electrolyte levels in the body)

22
Q

Water

A

Protects the body against disease and regulates bodily processes such as digestion and respiration.
Functions include:
Regulates body temperature
Cushions joints
Helps the body absorb nutrients
Removes waste products

23
Q

Active non-nutrients:

A

Substances that are not nutrients but can assist with body processes to maintain or enhance good health. They include:
- Dietary fibres
- Phytochemicals
- Probiotics

24
Q

Fibre-rich foods

A

Bran
Whole-grain products
Fruits and vegetables
Lentils/legumes
Nuts and seeds

24
Q

Probiotics

A

Live microorganisms found in food. (good bacteria)

24
Q

Photochemicals

A

Disease-fighting chemicals found in plants. There are many different phytochemicals in plants, however, most are antioxidants that stop free radicals in the body from damaging cells.

25
Q

Dietry fibres

A

They are non-digestible carbohydrates found in plant foods.
Fibre helps to maintain a healthy digestive system. This is because fibre:
Helps move food down digestive system
Delays stomach emptying so you feel full for longer
Absorbs water during digestion

26
Q

Functions of probiotics and examples

A

Probiotic foods aim to introduce good bacteria to ensure a healthy digestive system.
Foods that contain probiotics:
Yoghurts
Yakult
Some cheeses
Kimchi
Miso soup

27
Q

Infancy (0-2 years)

A

The most growth and development in life occurs in the first year of life.
- For the first 4-6 months breast milk is required for the baby as it it’s high in calcium and protein needed for growth and development.
- After this period, while milk is still necessary, the baby requires extra iron and vitamin C
- As the baby becomes more active, more energy-giving foods are required.
- Babies stop breast/formula milk around the age of one and instead drink cow or soy milk.
- avoid foods rich in fat and sugars

27
Q

Pregnancy nutrients

A

Pregnancy requires extra:
- Protein (for the growth of new tissue)
- Calcium (formation and strength of the baby’s bones and teeth)
Folate (reduces the risk of the child having a neural tube defect)
Alcohol and smoking must be avoided as it can affect the baby’s development.

27
Q

Childhood (2-11 years)

A

During this period children grow steadily and become more active. As a result, children require:
Energy-giving foods and foods containing Vitamin B to help release energy.
Protein for growth
Calcium and phosphorus to strengthen bones and teeth
Water

28
Q

Adolescence (12-18 years)

A

They require:
Energy for an active lifestyle
Protein for growth
Calcium for strong bones
Iron (particularly for girls, because of menstruation)

28
Q

Adulthood

A

The body has stopped growing by this stage, so nutritional requirements decrease.
- A reduction in KJ intake
- A well-balanced diet is essential during this stage to avoid the onset of health conditions
- Drinking alcohol in moderation and maintaining fibre intake helps to prevent health issues later in life.

29
Q

Late adulthood

A

At this stage, years of poor food habits can result in health conditions
They need to eat foods that are:
Nutrient-dense, instead of energy-dense
High in fibre, to encourage bowel health
High in calcium, to prevent osteoporosis
High in iron, to prevent anaemia.

29
Q

Undernutrition

A

When someone has a deficiency of one or more nutrients.

30
Q

Overnutrition

A

When someone consumes an excess of one or more nutrients.

30
Q

Anemia

A

Anemia: An iron deficiency
When iron enters the RBC, it combines with protein to form haemoglobin.
Symptoms:
Pale skin
Fatigue
Breathlessness
Irritability
Always feeling cold
Lower attention span
groups are at risk of anaemia, including:
Mesustartiing women
Vegetarians/vegans
Athletes

31
Q

Osteoporosis

A

Osteoporosis: A calcium deficiency
This is a condition where the bones have become porous because calcium in the bones is lost more quickly than it could be replaced.
Symptoms of osteoporosis:
Bones are easily fractured
Loss of height
Pain
The curvature of the spine
- The group most at risk for osteoporosis are females over 50 years of age, as well as aged men.
- Some sources of calcium include Nuts, milk, cheese, yoghurt, tofu and fish with edible bones.

32
Q

Type 2 diabetes:

A

developed when the body has too much glucose in the blood and not enough of the hormone insulin.

33
Q

Obesity

A

this refers to excess body weight.
- Obesity increases the risk of heart disease, diabetes, and gallbladder disease.
- The main factors influencing obesity include poor diet and inadequate physical activity.
- Weight gain occurs when the energy we consume from food and drink is greater than the energy used in activities and at rest.

34
Q

Cardiovascular disease

A

This refers to diseases and conditions involving the heart and blood vessels. This includes:
Coronary heart disease
Stroke
Heart failure
Cardiovascular disease occurs when arteries become narrow from fatty cholesterol which clings to artery walls.

35
Q

Fat-soluble vitamins

A

A, D, E and K

36
Q

Water soluble Vitamins

A

folate, C, B complex

Food tech (2 decks)

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