Nutrition Flashcards
17.1 Using the examples given distinguish between monosaccharides (glucose and fructose), disaccharides (lactose and sucrose) and polysaccharides (starch and glycogen).
17.2 Describe the process of glycogenesis.
17.3 Describe the conversion of carbohydrates to triglycerides.
17.4 Giving examples identify key proteins within the body and relate their structure to their function.
17.5 Describe the functions of the following groups of lipids within the body: phospholipids, cholesterol and triglycerides.
17.6 Describe the roles of VLDL, LDL and HDL.
18.1 Identify the units by which dietary energy is measured.
18.2 Describe the current Department of Health recommendations for energy intake for men and women.
18.3 Outline nutrition advice provided to pregnant women and those trying to conceive.
18.4 Describe the importance of cultural, ethical (vegan or vegetarian) and religious (Islam, Hinduism and Judaism) sensitivity with regard to ingredients in food or drugs that are provided to patients.
18.5 Describe the difference between food intolerance and allergy.
18.6 Describe recent guidelines on salt and fibre levels in the diet with respect to adults and infants.
19.1 Define the terms metabolism, anabolism and catabolism.
19.2 Outline the lock and key hypothesis of enzyme action and the causes and consequences of denaturation.
19.3 Identify glycolysis, the Krebs cycle and the Electron Transport Chain as the processes that produce energy for the cell.
19.4 Describe the processes of gluconeogenesis and glycogenolysis in the production of glucose.
