Nutritional values

Question 1

Nutritional value of cereals

Answer 1

Protein
-Protein is needed for growth and repair and gives a sense of fullness
-A source of low biological value protein
-The main protein in wheat and rye is gluten
-Essential amino acids e.g. lysine are lacking in cereal grains
-Cereals should be eaten in combination with other lbv foods e.g. beans with toast

Carbohydrates
-Carbohydrates provide the body with with energy
-An excellent source of carbohydrates particularly starch which is 64%
-The outer husk contains dietary fibre

Vitamins
-Vitamins are essential for growth, health and prevention of diseases
-A good source of B-group vitamins particularly vitamin B1,2,3
-A small amount of vitamin E is found in the germ
-Lacks vitamin c

Question 2

Nutritional value of cheese

Answer 2

Protein
-Protein is needed for growth and repair and also gives a sense of fullness
-An excellent source of hbv protein
casein is the main protein present
-Hard cheese contains more than soft cheese

Fat
-Fat provides heat and energy and protects vital organs in the body
-A sources of saturated fat, depends on type of milk used to make cheese, hard cheese has more saturated fat than soft due to a lower water content

Minerals
-Minerals help the body to grow, develop and stay healthy
-An excellent source of calcium
-Salt is added during production and acts as a preservative
-Lacks iron

Question 3

Nutritional value of meat

Answer 3

Protein
-Protein is needed for growth and repair and gives a sense of fullness
-The main protein present are globulin and actin in the meat fibres and elastin and collagen in the connective tissue

Fat
-Provides the body with heat and energy and protects the vital organs in the body
-A source of saturated fat
-The aount of fat present depends on the type of eat e.g. pork has more fat than beef
-Fat can be visible or invisible

Vitamins
-Vitamins are essential for growth, health and prevention of disease

Question 4

Nutritional value of milk

Answer 4

Protein
-Protein is needed for growth and repair and gives a sense of fullness
-An excellent source of easily high biological protein
The main proteins are caseinogen and lactoglobulin

Fat
Fat provides heat and energy and protects the vital organs of the body
-Saturated fat is present in small droplets dispersed throughout milk, making it easy to digest
-The amount of fat present depends on the type of milk

Vitamins
-Vitamins are essential for growth, health and prevention of diseases
-A good source of vitamin A
-A valuable source of B group vitamins particularly B1,2,3
-Lacks vitamin C as the small amount present is lost during processing