Health Sac 2 Term 2 Flashcards
Fats
Food sources: polyunsaturated and monounsaturated in fish and avocado. Saturated and transfats in cake/fatty foods, eg fried foods.
Function: to act as fuel for energy.
Protein
Food sources: meat, foods of plant origin, nuts, beans, lentils, tofu.
Function: main function is to build, maintain and repair body cells.
Water
Food sources:soft drink, sports drinks, many food products.
Function: required to provide energy and produce soft tissue, key component of blood, makes up about 55-75% of body mass.
Calcium
Food sources: milk, cheese, yoghurt, sardines, salmon, spinach, broccoli.
Function: required for the building of bone and other hard tissues.
Iron
Food sources: red meat, lean meat, poultry, fish, eggs, tofu, brown rice.
Function: essential part of blood, as blood volume increases during youth iron is more needed.
Vitamin A
Food sources: red, yellow & orange coloured fruit and veg, raw carrots, sweet potatoes, squash, spinach, rockmelon.
Function: required for cell division. Skin, muscle, organ, bone and blood cells all divide requiring vitamin A.
Vitamin D
Food sources: fish, salmon, mackerel, sardines, breakfast cereals.
Function: the absorption of calcium from the intestine into the bloodstream.
Vitamin C
Food sources: kiwi fruit, broccoli, blackcurrants, oranges, strawberries, veg.
Function: important for the structure of tissues within the body and required for building collagen.
Carbohydrates
Food sources: foods of plant origin, potatoes, rice, pasta, most breakfast cereals, and fruit.
Function: provide fuel for energy, help with developing motor skills and help with concentration.
Fibre
Food sources: bran flake cereal, wholemeal bread, apples, oranges, raw veggies.
Function: type of carb required for optimal health and individual human development of youth.
