MacroNutrients

Question 0

Fibre

Answer 0

FUNCTION
Component of carbohydrates
Adds bulk to faeces (soft and bulky easier to pass)
Helps move waste products through digestive tract
Provides feeling of fullness
Helps control blood glucose levels by reducing absorption of glucose in small intestine
Promotes regular bowel movements
FOOD SOURCE
Bran, skin of fruits and veggies, nuts, seeds, soy products, baked beans

Question 1

Carbohydrates

Answer 1

FUNCTION
Glucose is the body’s preferred fuel source for energy
The body’s brain and nervous system need a continuous supply of glucose to function
Creates protein sparing
Gives sweetness and flavour to food
FOOD SOURCE
Simple carbs (sugar, honey, lollies, cakes, fruits)
Complex carbs (breads, cereals, rice, pasta, legumes)

Question 2

Protein

Answer 2

FUNCTION
Builds, maintains and repairs body cells
Creates antibodies which help fight disease
Secondary fuel source of energy
Transport substances throughout the body
FOOD SOURCE
Lean red meat, dairy, eggs, soy beans, tofu, nuts, seeds and legumes

Question 3

Lipids

Answer 3

Helps maintain body temperature
Protection for the vital organs
Develops and maintains cell membranes
Insulates the body

Question 4

Monounsaturated Fats

Answer 4

FUNCTION
Assist in lowering low density lipoprotein production in the liver without lowering the level of high density ones
Reduces the risk of build up of plaque in blood vessels
FOOD SOURCE
Olive oil, avocado, canola oil, nuts, peanut butter

Question 5

Polyunsaturated Fats

Answer 5

Provide essential fatty acids (omega 3 and 6)
Omega 3 is important for circulation for protection against heart disease and joint mobility
Omega 6 is important for maintaining a healthy immune system, normal functioning of the brain, regulation of blood pressure and clotting
FOOD SOURCE
Omega 3 - sardines, tuna, salmon
Omega 6 - corn, safflower, soy oils

Question 6

Saturated fats

Answer 6

FUNCTION
Increase low density lipoprotein cholesterol production in the liver
Contains high amounts of low density lipoproteins
Contributes to cardiovascular disease
FOOD SOURCE
Fatty cuts of meats, full cream milk, fried takeaway food

Question 7

Trans fats

Answer 7

FUNCTION
Acts like saturated fats
Interfere the structure of cell membranes which affects movements of nutrients and fluids around cells
Contributes to type 2 diabetes
FOOD SOURCE 
Pies, pastries, cakes

Question 8

Water

Answer 8

FUNCTION
Required for muscular contractions
Assists in temperature control
Medium for chemical reactions which take place within the body
Transports nutrients to the cells
FOOD SOURCE
Watermelon, mango, passionfruit, fish, fruit and vegetables