Macronutrients

Question 1

Name the 3 macronutrients

Answer 1

Proteins
Fats
Carbohydrates

Question 2

Carbohydrates break down into

Answer 2

Simple + complex carbohydrates

Question 3

Simple carbohydrates break into

Answer 3

Mono and di saccharides

Question 4

Complex break into

Answer 4

Polysaccharides

Question 5

3 categories of monosaccharides

Answer 5

Glucose
Fructose
Galactose

Question 6

3 categories of disaccharides

Answer 6

Maltose
Lactose
Sucrose

Question 7

3 categories of polysaccharides

Answer 7

Starches
Fibres
Glycogen

Question 8

4 groupings of sugar

Answer 8

Intrinsic
Extrinsic
Starches
Fibre/NSP

Question 9

Intrinsic sugars, definition + 2 examples

Answer 9

Natural,
found in parts of the cell in fruit + veg

Question 10

Extrinsic sugars definition + 2 examples

Answer 10

Added sugars, not found naturally, added for sweetness, quick energy source
Soda, Candy

Question 11

Starches definition + 2 examples

Answer 11

Slow releasing carbohydrates, take longer to digest

Potatoes, cereals

Question 12

Fibre/NSP definition + 2 examples

Answer 12

Found in cell structures of plants, humans cannot digest it but it is important for moving waste through digestive systems

Question 13

Carbohydrate composition

Answer 13

Made up of carbon, hydrogen and oxygen
(CH2O)

Question 14

Carbohydrates kcal per g

Answer 14

4kcal

Question 15

Functions of NSP

Answer 15

Holds water keepin faeces soft and bulky
Helps stop constipation and bowl cancer
Helps lower blood cholesterol
Control weight - makes you feel full

Question 16

Soluble fibre definition + 2 examples

Answer 16

Slows down digestive process +feel full longer. Controls blood sugar levels and helps lower cholesterol
Oats
Lentils

Question 17

Insoluble fibre definition + 2 examples

Answer 17

Indigestible fibre adds bulk to faeces helping pass solids more easily
Whole meal bread
Brown rice

Question 18

Carbs excess + deficiency

Answer 18

Excess - tooth decay, type 2 diabetes, cardiovascular disease, obesity
Deficiency - headache, fatigue, low energy, eats into protein source, low blood sugar, hypoglycaemia, weight loss

Question 19

Uses of fat in the body

Answer 19

Source of energy
Insulate the body
Protects organs
Source of fat soluble vitamins ADEK
Gives food flavour and texture
Gives feeling of satiety

Question 20

Fat, kcal per g
Reference intake

Answer 20

9kcal
95g for men (30g saturated)
70g for women (20g saturated)

Question 21

Fat composition

Answer 21

Carbon hydrogen and oxygen
Glycerol
I I I
Fatty acid 123
=tryiglyceride

Question 22

Saturated fats definition

Answer 22

Each carbon atom is combined with 2 hydrogen atoms
Solid at room temp

Question 23

Saturated fat, excess

Answer 23

Can lead to high blood cholesterol, increased risk of heart disease, diabetes and obesity

Question 24

LDL cholesterol, 2 food examples

Answer 24

Bad, high levels can lead to increased risk of heart attack
butter, fatty meat

Question 25

HDL cholesterol, 2 food examples

Answer 25

Good, absorbes LDL and carries it to the liver, lowers risk of heart attack/stroke Olive oil, oats

Question 26

Monounsaturated fat + 2 food examples

Answer 26

1 double bond Avocado, olive oil

Question 27

Polyunsaturated fat + 2 food examples

Answer 27

2+ double bonds Walnuts Oily fish

Question 28

Unsaturated fats solid or liquid

Answer 28

Liquid

Question 29

EFAs definition, and examples

Answer 29

Cannot be made by the body but are very important to heart health, brain function, skin and hair Omega 3 and 6

Question 30

Omega 3

Answer 30

Good for heart Oily fish, wallnuts, Green leafy vegetables

Question 31

Omega 6

Answer 31

Helps lower blood cholesterol Seeds, fruit&veg

Question 32

Hydrogenation process

Answer 32

Adding hydrogen to veg oil, this creates trans fatty acids. Turns oils to solid fats.

Question 33

Examples of hydrogenation

Answer 33

Margarine is an imulsification of hydrogenated veg, oil, and salt water The harder it is the more hydrogenated The softer the less

Question 34

Fats excess

Answer 34

obesity, high blood cholesterol, increased risk of stroke/heart disease, increased risk of cancer and diabetes

Question 35

Fats deficiency

Answer 35

Lack of essential fatty acids required for growth in children, lack of fat soluble vitamins, if we are low on energy we can lose weight and feel cold

Question 36

Fat, plasticity

Answer 36

Plasticity, ability to melt at a range of temperatures, (triglycerides have different melting points, fats are mixes of triglycerides) Unsaturated fats have higher plasticity

Question 37

Fat , functional properties

Answer 37

Plasticity Shortening Aeration Emulsification

Question 38

Fat, shortening

Answer 38

Gives foods a crumbly texture Fat coats the flour Particles which prevents the absorption of water, preventing development of gluten

Question 39

Fat - aeration

Answer 39

Fats trap air bubbles, plasticity allows this to happen Traps air bubbles and the mixture increases in volume

Question 40

Fats - emulsification

Answer 40

Emulsions are more viscous than just water Emulsifiers prevent separating by suspending the molecules of one ingredient in the other

Question 41

Protein uses in the body

Answer 41

Growth and repair Maintains the body to keep it working properly Repairs body when damaged Gives energy

Question 42

Protein composition

Answer 42

Carbon, hydrogen, oxygen, nitrogen

Question 43

Protein definition

Answer 43

Arranged in amino acids which join in chains of polymers to form protein molecules Amino acids are building blocks of proteins

Question 44

Amino acid composition

Answer 44

Made up of various elements Twos combine to make peptides in a peptide bond These form polypeptide chains When these chains grow long and fold over each other forming proteins

Question 45

LBV proteins

Answer 45

Nuts, cereals

Question 46

HBV proteins

Answer 46

Poultry, soya beans, milk

Question 47

Protein complementation

Answer 47

Peanut butter + wholemeal bread, hummus + pita bread

Question 48

Nobel sources of protein

Answer 48

Tofu Mycoprotein

Question 49

Denaturing proteins definition and examples

Answer 49

Protein denaturation is when the bonds between proteins break down and the protein strands unravel Heat Acids (marinate) Air bubbles Mechanical agitation

Question 50

Antioxidants

Answer 50

prevent free radicals from picking up oxygen and damaging body cells ACE are antioxidants

Question 51

Fat soluble vitamins

Answer 51

ADEK

Question 52

Water soluble vitamins

Answer 52

BC

Question 53

Water purposes and deficiency

Answer 53

Carries nutrients around the body, Regulates body temp, essential for bowl movement Deficiency - confusion, lack of concentration, headache