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Health and Food Technology > Nutrience > Flashcards

Nutrience Flashcards

1
Q

Protein function

A

Growth, repair and maintenance of body cells
Secondary response of energy

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2
Q

Protein sources

A

HBV - meat, fish, eggs, cheese, milk and plant sources such as soya beans
LBV - cereals, pulses and some nuts

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3
Q

Protein low intake effects

A

ST- slow healing of wounds
LT- growth may be retarded/stunted

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4
Q

Protein high intake effect

A

ST- excess can be used as a secondary source of energy so lead to weight gain
LT- will be converted and stored as fat therefore contributing to weight gain and obesity in later life

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5
Q

Function of fat

A

A concentrated form of energy
Protects the vital organs
Acts as an insulating layer
Assists absorption of A,D,E,K

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6
Q

Fat sources

A

Saturated fat- contain LDL cholesterol- meat, eggs, cheese, milk, butter
Unsaturated fat- corn oil, olive oil, flora spreads

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7
Q

Fat intake low

A

ST- tiredness, lethargy, unable to take part in activities due to low energy
LT- lose weight as the body uses stored fat, feels cold

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8
Q

Fat intake high

A

ST- provides energy to enable you to be active but if this is not used up then it is stored as fat which will lead to weight gain
LT- obesity in later life as excess is stored in the body

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9
Q

Vitamin A function

A

Makes visual purple which helps to see in dim light. Needed for normal growth and healthy skin. One of the anti-oxidant vitamins.

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10
Q

Vitamin A sources

A

Eggs, meat, diary products

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11
Q

Vitamin A intake low

A

ST- poor vision in dim light due to lack of visual purple
LT- as it is an anti-oxidant the individual could be at an increased risk of CHD and cancers in the longer term

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12
Q

Vitamin A intake high

A

ST- during pregnancy too much can be harmful to the developing foetus
LT- helps to reduce the risk of CHD and cancers in the longer term

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13
Q

Vitamin D function

A

Required for absorption of calcium, acts with calcium and phosphorus to give strong bones and teeth

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14
Q

Vitamin D source

A

Sunlight, added by law to margarine, milk, diary products, oily fish

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15
Q

Vitamin D intake low

A

ST- poor absorption of calcium so contributing to poor bone density
LT- rickets and osteomalacia in later life

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16
Q

Vitamin D intake high

A

ST- can help ensure the absorption of calcium and which is needed for strong bones and teeth so help achieve good bone density
LT- helps to prevent osteoporosis in later life

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17
Q

Vitamin K function and sources

A

Function- needed for the normal clotting of blood
Source- green leafy vegetables and cereals

18
Q

Vitamin B12 function

A

Helps to prevent pernicious anaemia, protects the nervous system

19
Q

Vitamin B12 sources

A

All animal foods, fortified breakfast cereals

20
Q

B12 intake low

A

ST- tiredness
LT- injections may be required regularly to provide this vitamin

21
Q

B12 intake high

A

ST- any excess will be removed from the body as its water soluble
LT- help to prevent pernicious anaemia, depression

22
Q

Folic acid function

A

Helps prevent spinal bifida, essential for the formation of red blood cells

23
Q

Folic acid sources

A

Green leafy vegetables, whole meal cereals, fortified breakfast cereals

24
Q

Folic acid intake low

A

ST- neural defects in unborn babies may develop
LT- a type of anaemia may occur called megaloblastic anaemia

25
Q

Folic acid intake high

A

ST- provides sufficient red blood cells in haemoglobin so carry out activities without feeling tired
LT- unborn babies will grow and develop properly, avoiding spina bifida

26
Q

Vitamin C function

A

Helps absorption of iron, antioxidant vitamin, helps heal cuts and wounds to heal

27
Q

Vitamin C source

A

Tomatoes, citrus fruits, cabbage, spinach, kiwi fruits

28
Q

Vitamin C intake low

A

ST- increased risk of infections, anaemia may develop as vitamin C is required to absorb iron in the diet
LT- greater risk of developing cancer and CHD in later life

29
Q

Vitamin C intake high

A

ST- any excess will not be harmful as it is excreted from the body in urine
LT- helps to prevent anaemia in later life, helps reduce CHD and cancers

30
Q

Calcium function

A

Strong bones and teeth, to achieve good bone density

31
Q

Calcium source

A

Milk, cheese, salmon, fish, green leafy vegetables, added to bread flour by law

32
Q

Calcium intake low

A

ST- calcium is needed for good bone density so low intake means bones will be weak
LT- a shortage may lead to poor bone formation- osteomalacia/osteoporosis in later life

33
Q

Calcium intake high

A

ST- good bone density
LT- as calcium combines with phosphorus to give bones and teeth their hardness, reduced risk of osteoporosis/osteomalacia

34
Q

Iron function

A

A component of haemoglobin needed to transport oxygen around the body

35
Q

Iron source

A

Red meat, fortified flour and bread, green leafy veg, cocoa, plain chocolate

36
Q

Iron intake low

A

ST- increased risk of tiredness as oxygen lacking in the blood
LT- anaemia develops over time as haemoglobin is lacking in blood

37
Q

Iron intake high

A

ST- May help to prevent anaemia
LT- if intake is particularly high over a time it can collect in liver and be toxic - would need to be very high intake

38
Q

Sodium function

A

Needed to maintain correct fluid balance or the body, required for correct muscle and nerve activity

39
Q

Sodium sources

A

Table salt, bacon, cheese, savoury snacks, canned foods, processed and readymade meals

40
Q

Sodium intake low

A

ST- muscle cramps may occur
LT- reduce risk of blood clots and stokes in later life

41
Q

Sodium intake high

A

high blood pressure and strokes

Health and Food Technology (13 decks)

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