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Home Economics > Chapter 1-Nutrition > Flashcards

Chapter 1-Nutrition Flashcards

(70 cards)

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1
Q

Functions of food

A
  • helps the body to grow
  • provides the body with energy and warmth
  • protects body against disease
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2
Q

Factors affecting food choice

A
  • lifestyle
  • nutritional value
  • cost
  • culture
  • religion
  • availability
  • foods in season
  • advertising
  • personal likes and dislikes
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3
Q

Define nutrient

A

A chemical in food that nourishes the body

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4
Q

Define composition

A

What the nutrient is made of

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5
Q

Define source

A

A food that contains the nutrient

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6
Q

RDA

A

Recommended dietary allowance

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7
Q

Define deficiency disease

A

Ill effects caused by lack of a nutrient

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8
Q

What are the nutrients?

A
  • proteins
  • minerals
  • carbohydrates
  • vitamins
  • fats
  • water
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9
Q

What are the macronutrients?

A
  • proteins
  • fats
  • carbohydrates
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10
Q

Micronutrients

A
  • vitamins

- minerals

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11
Q

Composition of protein

A

Made up of amino acids

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12
Q

What are amino acids?

A
  • small units that are attached together

- made up of CARBON, OXYGEN, HYDROGEN and NITROGEN

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13
Q

What type of foods contain high biological value protein?

A

Usually animal sources. (Eggs, milk, quorn) Exception: soya beans

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14
Q

Sources of low biological protein

A

Pulse vegetables

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15
Q

Functions of protein

A
  • helps body cells to grow
  • helps body to repair damaged cells
  • forms hormones and enzymes
  • can be used for heat and energy
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16
Q

RDA of protein

A

Adults need one gram of protein for every kilo they weigh

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17
Q

Composition of fats

A

fatty acids
glycerol
-each molecule of glycerol is attacked to three fatty acids
-contains the elements carbon, hydrogen and oxygen

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18
Q

Classification of fats

A
  • saturated

- unsaturated

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19
Q

Sources of saturated fat

A

Animal sources

Meat, milk, butter, cheese

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20
Q

Sources of unsaturated fat

A

Plant and marine sources (sunflower oil, olives, nuts, oily fish)

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21
Q

Functions of fats

A
  • provide heat and energy
  • insulates the body
  • fat protects delicate organs
  • gives feeling of fullness and delays hunger
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22
Q

Composition of carbohydrates

A

Made up of simple sugars

  • simples sugars are joined together to form starch
  • -contain carbon, hydrogen and oxygen
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23
Q

Classification of carbohydrates

A
  • sugars
  • starches
  • dietary fibre
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24
Q

Sources of sugar carbohydrates

A
  • fruit
  • milk
  • cake
  • jam
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25
Sources of starches
- cereals - pulse vegetables - root vegetables - potatoes
26
Sources of dietary fibre
- vegetables - fruit - brown bread - brown rice
27
Functions of carbohydrates
- sugar and starch provide heat and energy - fibre helps movement of food through body - fibre gives feeling of fullness
28
How fibre works?
It absorbs water and becomes bulky in the intestine, prevents constipation and bowel diseases
29
RDA of fibre
30g
30
What are the water soluble vitamins?
B C
31
What are the fat-soluble vitamins?
A D E K
32
Functions of vitamin B
- healthy nerves - helps energy release - growth - helps prevent neural tube birth defects
33
Sources of Vit B
``` Red meat Fish Milk Fortified cereal Brown bread Yeast ```
34
Deficiency diseases (DD) of vit B
- increased risk of neural tube defects - beri-beri(nerve disease) - pellagra
35
RDA of vit C
50-60g
36
Functions of A
- growth - healthy eyes - healthy skin - healthy linings of nose and throat
37
What happens to carotene in the body?
Carotene is changed to vitamin A in the body
38
Sources of vit A
- fish liver oils - offal - oily fish
39
DD of A
- slow growth - night blindness - rough/dry skin
40
Functions of D
Healthy bones and teeth
41
Sources of vit D
- sunshine - oily fish - liver - fortified
42
Functions of vit E
- an antioxidant | - healthy red blood cells
43
DD of vit D
- rickets in children - osteomalacia in adults - osteoporosis in adults - unhealthy teeth
44
Sources of vit E
Nuts Seeds Eggs
45
DD of vit E
-anemia in babies
46
Functions of vit K
-helps blood to clot
47
Sources of vit K
Made in intestine Green veg Cereals
48
DD of vit K
-blood clotting problems
49
Define hypervitaminosis
Excess of vit A and vit D in the diet
50
What are some important minerals
- calcium - phosphorus - iron - fluorine - sodium - iodine
51
DD of calcium
- rickets - osteoporosis - osteomalacia
52
Sources of calcium
- milk and cheese - tinned fish - green veg
53
RDA calcium
1200mg
54
Functions of iron
-needed to made haemoglobin(healthy red blood cells)
55
DD of iron
Anaemia
56
Sources of iron
- red meat - fortified breakfast cereals - liver - green vegetables
57
Why is it important to have vit C with iron?
Helps absorption of iron
58
RDA of iron
14mg
59
Functions of fluorine
Healthy teeth
60
Sources of flourine
- water | - fish
61
DD of fluorine
Tooth decay
62
Functions of phosphorus
Combines with calcium for strong bones and teeth
63
Sources of phosphorus
Meat fish poultry
64
DD of phosphorus
Rare BC its in so many foods
65
Functions of sodium
Controls water balance in the body
66
DD of sodium
Muscle cramps
67
RDA of salt
6g
68
Functions of water
- helps digestion - satisfies thirst - helps remove waste from body (urine) - source of fluorine and calcium
69
Factors that influence energy requirements
- size - age - activity - gender - climate (people in cold climates need more) - pregnancy
70
Energy balance?
Energy input should be equal to energy output

Home Economics (20 decks)

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