Diet 2

Question 1

Diet

Answer 1

Food taken into mouth

Question 2

nutrition

Answer 2

utilisation of food to enable the body to build, maintain and repair body tissue. Also, to supply heat and energy for the body

Question 3

Essentials of the diet

Answer 3

• carbohydrates
• proteins
• fats
• vitamins
• mineral salts
• water
• fibre (roughage)

Question 4

Eatwell plate

Answer 4

• fruit and veg - 5 a day
• starchy food (bread, rice, potatoes etc) - go for wholemeal = fuller for longer
• milk and dairy products (milk, cheese, yoghurt etc) choose low fat, smaller portion, full fat less frequently
• protein (meat, fish, eggs, beans etc) contain many vitamins and minerals
• sugar and fat - have small amounts of - sugar = tooth decay
  15g per 100g = high
  <5g per 100g = low

Question 5

Water/H2O

Answer 5

• drink plenty = prevents dehydration
• 6-8 glasses daily
• 70% of body weight
• 3 litres required daily (2 drunk, 1 in food)

Some functions:
- dilutes and moistens food
- transports substances
- helps formation of urine and faeces
- gives moist environment from body cells

Question 6

Salt

Answer 6

• adults = no more than 6g daily
• 75% of salt already in food we buy (cereals, soups, sauces etc)

Question 7

Roughage

Answer 7

• indigestible part of diet
• source = cellulose part of fruit and veg etc
• function - gives bulk to diet, stimulates bowel movement

Question 8

Carbohydrates

Answer 8

• provide heat and energy if you eat more than your body needs its converted to fat and stored
• made up of various sugar ‘building blocks’ - saccharides

Question 9

What are the types of carbohydrates

Answer 9

• monosaccharides
• disaccharides
• polysaccharides

Question 10

Monosaccharides

Answer 10

• simplest form of- composed of single units
• carbohydrates absorbed from gut as monosaccharides - more complex carbohydrates broken down
• e.g. glucose, fructose and galactose

Question 11

Disaccharides

Answer 11

• 2 monosaccharide molecules joined together chemically
• e.g. sucrose, maltose, lactose

Question 12

Polysaccharides

Answer 12

• many monosaccharides joined
• e.g. starch, glucose and cellulose

Mono- and disaccharides are more readily converted to acids

Question 13

Fats

Answer 13

• consist of carbon, hydrogen and oxygen
• two groups: animal and vegetable
• animal sources - milk, cheese, butter, eggs etc
• vegetable sources - margarine, vegetable oils, nuts
• for absorption fats broken down to fatty acids and glycerol
• function - produce heat and energy, support certain organs, transport fat soluble vitamins

Question 14

Proteins

Answer 14

• made up of units chemically linked (amino acids)
• each protein has specific number of amino acids
• Before absorption, proteins must be broken down
  into constituent amino acids composed of carbon,
  hydrogen, oxygen, nitrogen, sulphur, phosphorus
  Functions:
• growth and repair of body cells
• synthesis of enzymes
• plasma proteins
• antibodies

Question 15

Complete (first class) proteins

Answer 15

• contain all essential amino acids to maintain health
• sources - meat, milk, fish, eggs, milk products (except butter) etc

Question 16

Incomplete (second class) proteins

Answer 16

• do not contain all amino acids
• sources - mainly vegetable in origin, also cereals and pulses (peas, beans, lentils)

Question 17

What are the mineral salts

Answer 17

• calcium
• iron
• phosphorus
• iodine
• sodium
• potassium
  Inorganic compounds required in small quantities

Question 18

Calcium

Answer 18

• source - milk, cheese, eggs, green veg
• function - haemostasis
• formations of bones and teeth

Question 19

Iron

Answer 19

• source - liver, kidney, beef, egg yolk, green veg etc
• function formation of haemoglobin

Question 20

Phosphorus

Answer 20

• source - cheese, liver, kidney, oatmeal
• function - associated with bone and tooth formation

Question 21

Iodine

Answer 21

• source - salt water fish, some veg
• function - essential for thyroid gland secretions

Question 22

Sodium

Answer 22

• source - fish, meat, eggs, milk, table salt
• function - maintenance of body fluid balance, contraction of muscles, transmission of nerve impulses

Question 23

Potassium

Answer 23

• source - widely distributed in all foods
• function - similar to sodium

Question 24

Vitamins

Answer 24

Two groups:
- fat soluble - A, D, E, K
- water soluble - B complex and C

Question 25

Vitamin A - Retinol

Answer 25

• source - fish, liver, oil, eggs, milk, green veg, carrots etc
• function - needed for growth, maintenance of epithelium, vision in dim light
• deficiency - changes in epithelium, night blindness

Question 26

Vitamin D

Answer 26

• source - eggs, butter, fish oils, milk, liver, margarine
  It can be synthesised within body by sunlight on skin
• function - formation of healthy bones
• deficiency - rare - rickets, delayed tooth eruption

Question 27

Vitamin E

Answer 27

• source - vegetable oils, eggs, butter, wholemeal, cereals
• human deficiency unlikely

Question 28

Vitamin K

Answer 28

• source - fish, liver, leafy green veg, fruit
• function - formation of prothrombin, also other factors in blood clotting
• deficiency - excessive bleeding

Question 29

B complex

Answer 29

B1 - Thiamin
B2 - Riboflavin
B6 - Pyridoxine
B12 - Cyanocobalamin
- sources - seeds, milk, liver etc
- deficiency - digestive complaints, anaemia, skin lesion, gingival bleeding, glossitis
- folic acid - found in liver, kidney, leafy vegetables. Essential for maturation of erythrocytes.

Question 30

Vitamin C - ascorbic acid

Answer 30

• source - citrus fruit, some vegetables e.g. potatoes
• function - formation of collagen
• deficiency - gingival and periodontal problems,
  scurvy - rare, skin lesions