Chapter 11 - Nutrients and Diet Flashcards
0
Q
Name the sources of lipids and examples.
A
Animal fats: butter, fat meat, milk, cheese.
Plant fats: olive oil, avocado, sunflower seed oil.
1
Q
Name the sources of carbohydrates with examples.
A
- Sugars: jam, sweets, honey, sucrose (table salt)
2. Starches: potatoes, maize, rice, pasta, wheat.
2
Q
Name the sources of proteins and examples of both.
A
Animal proteins: eggs, meat, milk, cheese, fish, chicken.
Plant proteins: beans, peas, peanuts.
3
Q
Name sources of Vitamin A and examples.
A
- A fat soluble vitamin, stored in the liver.
- Fat soluble: butter, cheese, milk, oily fish.
- carotene converted to retinol in the body. ( the orange pigment in fruits and vegetables.)
- Beta-carotene: in carrots, green leafy vegetables and apricots.
4
Q
Name the sources of vitamin C with examples.
A
- a water soluble that cannot be stored and daily intake is needed.
e.g. Black currants, citrus fruits ( oranges, lime, lemons and grapefruit.)
Strawberries, melon, kiwi fruit and guavas. - green vegatables, new potatoes, green pepper na tomatoes.
5
Q
State the major sources of vitamin D in the human diet.
A
- SUN LIGHT
- fat soluble vitamin.
- animal fats. ( oils, oily fish, milk, cheese, butter, etc. )
6
Q
State the some of the major sources of iron in the human diet with examples.
A
- liver, kidneys, red meat, eggs and soya beans.
- spinach, raisons, dried fruits and curry powder.
- green leafy vegetables ( cabbage, spinach, lettuce, broccoli )
- cocoa and plain chocolate.
7
Q
Name the sources of iodine and examples.
A
- Sea food.
- Iodised table salt ( when potassium iodide is added to table salt)
- Present in most vegetables, provided that the soil has iodine in it.
8
Q
State the sources of calcium supplied with examples.
A
- Milk, cheese, yogurt, dairy food.
- nuts, green vegetables
- bones of tinned fish, hard water.
9
Q
State some major sources of dietary fibre in the human diet.
A
- green leafy vegetables, fruit skins, seeds, nuts, celery.
2. wholegrain breakfast cereal, brown rice, wholemeal pasta, all bran flakes. ( basically meeste pappe)
10
Q
Outline the role of iron in humans and the deficiency disease.
A
- used for the formation of haemoglobin;
- it transport oxygen;
- shortages results in slower respiration.
- component of enzymes involved in respiration.
- girls are at greater risk of iron deficiency than guys, because they loose large amounts of blood with iron during menstruation.
DEFICIENCY DISEASE: anaemia
11
Q
Outline the role of iodine in humans and the deficiency disease.
A
- forms an essential part during the production of thyroxine hormone ( thyriod gland )
- Controls the basal metabolism in cells.( basic metabolism)
- DEFICIENCY DISEASE: goiter
- swollen thyroid gland
12
Q
State the role of calcium in humans and its deficiency disease.
A
- important in the formation of teeth and bones.
- essential for blood clotting.
- essential for nerve impulse transmission and muscle contraction.
- DEFICIENCY DISEASE: rickets and Osteoporosis
- bent bones.
13
Q
outline the role of vitamin A in humans and its deficiency disease.
A
- Needed for the formation of rhodopsin in the eyes.
- aids vision in dim light.
- promotes healthy skin
- promotes moist mucous membranes.
DD: night blindness.
- which causes dry skin
- inflamed membranes in front of eyes.
14
Q
Outline the roles of ascorbic acid ( vitamin C ) in humans.also refer to the deficiency disease.
A
- Promotes woud healing.
- Keeps gums and skin healthy and prevent bleeding gums.
- helps immune system to prevent colds and flu.
- prevent teeth loss.
- formation of collagen which keeps epithelial cells together.
- Help with absorption of iron.
- Production of healthy walls of blood vessels.
DD: scurvy ( gums become spongy and bleed )
- causes spontaneous bruising as small blood vessels break.
- slow wound healing.
- fractures caused by failure to form connective tissue.
15
Q
State the role of vitamin D in humans. and deficiency disease.
A
- For growth and maintenance of bones and teeth.
- Absorbtion of calcium.
DD: rickets ( in children )
- bones stay soft, results in bow legs and knock knees.
osteoporosis ( in adults )
- bones become weak and soft.
16
Q
Describe the importance of dietary fibre in stimulating peristalsis, and as protection against some diseases.
A
- It absorbs water in colon and makes faeces soft.
- Makes faeces bulky and make it easier to expel regularly.
- bulk stimulates intestinal muscles and promotes peristalsis.
- Bulk helps muscles to grip faeces and is pushed along colon.
- prevents constipation.
- removes toxins.
- prevent colon cancer
DD: makes faeces hard.
( i do not think you need to know every one of the facts. )
17
Q
State the roll of water in humans.
A
- All chemical reactions occur in water. if to much waer is lost, the metabolic reactions will stop and you,will, DIE.
- Used as a solvent.
- many substances like vitamins, amino acids, etc. are transported around the body in blood plasma, which is mostly water.
- evapouration that cools us down uses water.
- waste substances are transported in blood plasma to be excreted.
18
Q
Describe the use of micro-organisms in the food industry, wiht reference to yogurt, bread and single cell protein.
A
- Milk can be changed into yogurt by adding bacteria.( obviously harmless to humans. )
- these bacteria use lactose, the sugar in milk, as an energy source.
- as a result lactic acid is produced.
- acid lowers the ph which causes the milk to thicken, and form yogurt.
- by-products like ethanol give yogurt a sharp taste.
- fruit pulp, colourings and flavorings are added to yogurt.
19
Q
Explain the process of micro-organisms in bread baking.
A
- bread is make from flour, water and yeast.
- yeast produces enzymes which break down starch in flour into sugars ( glucose )
- yeast uses glucose during respiration for energy.
- produces carbon dioxide ( bubbles ) and ethanol.
- the carbon dioxide bubbles causes the dough to rise.
- during baking the bubbles expand.
- these air spaces makes the bread porous and light.
- alcohol evaporates during baking.
20
Q
describe the use of micro-organisms in production of single cell proteins.
A
- the purpose is to produce micro-organisms in large quantities to be used as human or animal food.
- high protein foods are produced from bacteria and fungi.
- these micro-organisms can be cultured on a large scale.
- they are non-pathogenic to humans ( obviously ) and animals.
- they grow very fast and cheaply, and is high in proteins and low in fat.
- people are reluctant to eat food made from bacteria.
- food is tasteless.
- grown in fermenters.
- Examples: mycoprotein, chlorella and proteen.
21
Q
What are food additives?
A
- Anything which is added to a product during manufacturing
- to improve colour, flavour, texture.
- and to prevent food from going bad.
22
Q
describe the benefits of food additives and the types of additives.
A
- Prservatives : give food a longer shelf life or storage.
- Flavourants: improves taste or flavour.
- Colourings: improve colour or appearance.
- Antioxidants: stops food from combining with oxygen.
- Stabilisers: stop food ( such a icecream ) from separating into watery and fatty components.
23
Q
Outline the hazards associated with food additives.
A
- Can cause hyperactivity in children.
- can cause mood swings and tantrums.
- can cause cancer ( carcinogenic )
- can cause migraines.
- some people are allergic to it.
- can cause skin rash ( dermatitis )
24
Define a balanced diet.
- A diet which contains all seven food nutrients
- in the correct quantity and quality.
- for growth and repair.
- and to stay healthy
- and to provide evergy.
25
Describe a balanced diet related to age.
- Growing children require more proteins for new cells for growth and repair and for hormone production.
- active persons requir more energy than less active persons.
- older persons require less proteins and energy.
- children need extra calcium for growing bones.
- children need extra iron for red blood cells.
26
Describe a balanced diet related to sex.
- Males use more energy than females of the same age even when doing the same job.
- men has more muscle mass thus uses more energy.
27
Describe a balanced diet related to activities. ( onthou om die hele definisie elke keer by te sit. )
- When doing sport one requires more protein for building muscles.
- and rrquires more carbohydrates for energy.
- a person doing heavy work will use more energy.( physics 101 )
28
Describe a balanced diet related to state of being.
- pregnant women require more proteins, calcium, iron and vitamin D.
the foetus needs prootein to grow, calcium and vitamin D needed for bone development.
- Lactating women need to increase the intake of calcium, vitamins and proteins to produce adequate quality and quantity.
- HIV positive and AIDS patients require more proteins, vitamins and energy than healthy persons. ( dont they die anyway? )
29
Describe the role of a balanced diet for pregnant women.
- a balanced diet is essential to provide all the nutritional needs of the fetus.
- no additional energy or other food compoonents needed until the last three months.
- sufficient protein: for cell division and growth and milk.
- calcium: for building bones and teeth and milk.
- phosphorus: for bone formation.
- Vitamin D: to absorb calcium for bone for formation of bone.
- iron: prevent anaemia in mother and for fetal haemoglobin.
- Vitamin C: to absorb iron.
- Vitamin A- for retina and visual pigments.
- Fibre_ Prevent constipation in mother.
- Reduced fat: difficult to digest and mother could be fat.
- reduced sugars: less active so less energy used.
- Folic acid: prevent neutral tuve defects ( spina bifida )
30
Describe the related diet problems of HIV nad AIDS personnel and how to combat them.
- Serious loss of appetite: should eat 6 small meals a day rather than 3.
Vomiting and diarrhea interfere with good consumption:
-adequate hydration necessary. Use diarrhea spices like garlic, ------onions, and green pepper reasonably low. avoid eathing a lot of lipids. dring much water during the day.
Food-born illnesses:
- Keep food well refrigerated. avoid eating rare meats. practise proper - hand washing and clean utensils and sinks.
Weight loss:
- provide adequate amounts of protein. shold make up 10-20 percent. - white meat is more encouraging. as well as diary products.
Fever takes a great deal of the body's evergy:
- make starchy food the basis of each meal. ( 50-60)
Weak immune system:
- eat dried beans, peas, peanuts to strengthen immune system.
- eat food rich in vitamins and minerals.
_ Alcohol is NOT advisable.
31
What is meant by starvation?
- Starvation is caused by not getting enough food so there is no sufficient growth and energy.
32
What is meant by the term malnutrition?
- malnutrition is caused by not eating a balanced diet eve though the quantity is adequate.
33
Name and explain the deficiency diseases from which malnutrition and starvation occur. ( 8 of them )
1. Kwashiorkor
- caused by a lack of protein.
- very common in children 9m-2j.
- Symptoms: thin limbs, muscle wasting, proteins not forming tissues which results in retarded growth and distended abdomen.
2. Marasmus
- caused by to little proteins AND carbohydrates.
- usually occur at children under 1 year.
- Symptoms: thin wak bodies - they eventually die.
3. Scurvy
- Caused by a lack of vitamin C.
- thus iron cannot be absorbed efficiently.
- connective tissue not formed.
- walls of blood vessels are weak.
- Symptoms: Bruising occurs easily, cuts heal slowly and gums swell.
- teeth weaken and becomes loose.
4. Rickets
- Caused by lack of calcium, vitamin D and lack of UV light exposure.
- Symptoms: knock knees and bent legs.
5. Night blindness
- caused by lack of vitamin A
- Symptoms: poor night vision. cornea of eyes becomes dry. reduce resistance to diseases.
6. Obesity
- causes: consuming to much carbohydrates, fats and protteins.
- leads to coronary heat diseases. also diabetes 2
7. Constipation and colon cancer
- Caused by insufficient amounts of fibre.
- Symptoms: faeces becomes dry and hard.
8. Goitre
- Caused by lack of iodine.
- Symptoms: swelling of thyriod gland.
34
Describe the body mass index.
- can be calculated by deviding the body mass in kg by height in meters square.
35
Discuss the problems that comtribute to famine.
- unequal distribution of food.
- increasing population. unable to grow sufficient amount of food for all.
- poor nation are unable to buy food.
- urbanisation. more people to city, less people left to farm.
- desertification. due to overgrazing
- infertile soils cannot support crops.
- draught and flooding causing crop failure.
- diseases leave people unable to make crops.
36
state and explain the health problems associated with the overconsumption of sugar.
- many sugar foods contain large amounts of kilojoules.
- this extra energy will be stored as fats.
- weight gain and obesity occurs.
- lead to conorary heart diseases, high blood pressure and diabetes.
- rotten teeth can also occur.
37
name and discuss the health problems associated with the overconsumption of fat.
- extra fats will be stored as fats.
- contribute to weight gain and obesity.
- animal fats contain cholesterol that can cause CHD and diabetes.
38
discuss the health problems associated with the overconsumption of meat.
- Excessive consumption can lead to constipation.
- overconsumption of meat can lead to weight gain.
- red meat contains saturated fats which can lead to CHD.
39
discuss the health problems caused by the overconsumption of salt.
- Cause high blood pressure.
- may expose to greater risks of strokes and CHD.
- can also cause osteoporosis because it can lead to loss of calcuim.
- also increase risk of stomach cancer and kidney disease.
