Unit 1 Flashcards
Calcium function…
• 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
Sources of calcium
• 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
Carbohydrates
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.
Intrinsic sugars
These are within the cellular structure of the food, e.g. in whole fruit or vegetables.
Extrinsic sugars
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’
Functions of fat
• 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;
Saturated fatty acids
• fatty cuts of meat;
• skin of poultry;
• butter;
• hard cheese;
• biscuits, cakes and pastries;
• chocolate.
Unsaturated fatty acids
• edible oils especially olive oil
• avocados
• nuts
Polyunsaturated fatty acids
• edible oils especially sunflower oil
• seeds
• margarine
• spreadable fats made from vegetable oils and oily fish.
Too much saturated fat
Raised LDL “bad cholesterol” increases risk of heart disease
Increased risk of blood clots- blockage artery
Cancers- bowel, breast
Food with saturated fats
Meat
Milk and dairy
Carbohydrates
Starches and sugars
Too much carbohydrates
Dentally Carrie’s
Fat may lead to obesity
Vitamin A (Fat Soluble)
Helps make vision purple
Vitamin A (fat soluble) animal sources…
Milk
Cheese
Oily fish
