Unit 1 Flashcards

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1
Q

Calcium function…

A

• Helps blood to clot after an injury

• Combines with phosphorus to
make calcium phosphate

• Calcium phosphate gives bones and teeth hardness and strength

• Maintains bones and teeth

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2
Q

Sources of calcium

A

• Dairy Foods (Milk, cheese, yoghurt, cream)
• Fortified products – white flour and white bread • Green leafy vegetables
• Tinned fish with bones (salmon and sardines)
• Dried fruit – figs and goji berries
• Nuts and seeds – poppy, sesame and chia

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3
Q

Carbohydrates

A

The two types main of carbohydrate that provide dietary energy are starch and sugars. Dietary fibre is also a type of carbohydrate.
Starchy carbohydrate is an important source of energy.

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4
Q

Intrinsic sugars

A

These are within the cellular structure of the food, e.g. in whole fruit or vegetables.

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5
Q

Extrinsic sugars

A

These sugars are not bound within the cellular structure of the food,
• Honey and table sugar are also examples. These are referred to as ‘Free sugars’

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6
Q

Functions of fat

A

• provides essential fatty acids that the body cannot make itself
• is a component of hormones, which control biochemical reactions inside cells
• carries the fat-soluble vitamins A, D, E and K in the diet;

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7
Q

Saturated fatty acids

A

• fatty cuts of meat;
• skin of poultry;
• butter;
• hard cheese;
• biscuits, cakes and pastries;
• chocolate.

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8
Q

Unsaturated fatty acids

A

• edible oils especially olive oil
• avocados
• nuts

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9
Q

Polyunsaturated fatty acids

A

• edible oils especially sunflower oil
• seeds
• margarine
• spreadable fats made from vegetable oils and oily fish.

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10
Q

Too much saturated fat

A

Raised LDL “bad cholesterol” increases risk of heart disease
Increased risk of blood clots- blockage artery
Cancers- bowel, breast

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11
Q

Food with saturated fats

A

Meat
Milk and dairy

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12
Q

Carbohydrates

A

Starches and sugars

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13
Q

Too much carbohydrates

A

Dentally Carrie’s
Fat may lead to obesity

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14
Q

Vitamin A (Fat Soluble)

A

Helps make vision purple

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15
Q

Vitamin A (fat soluble) animal sources…

A

Milk
Cheese
Oily fish

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16
Q

Too little vitamin A

A

Poor vision

17
Q

Functions folic acid

A

Helps formation of blood cells
Required for releases of energy from food

18
Q

Folic acid sources

A

• green leafy vegetables
• Brussels sprouts, broccoli
• Wholegrain cereals
• Dairy Products
• Peas, beans and lentils
Oranges, bananas and grapefruit

19
Q

Folic acid during pregnancy….

A

Reduces risk of baby born with neural tube defects