nutritional
- Created by: Elle99
- Created on: 02-03-18 10:21
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- Nutritional Aids
- Carbohydrates
- 55%
- energy production
- cell division
- active transport
- formation of molecules
- fuel for energy (75%)
- starch: rice and potatoes (stored as glycogen)
- sugars, fruit and hey (circulate blood stream as glucose)
- proteins
- 15%
- amino acids
- growth and repair of cells and tissue
- used to create
- haemoglobin
- muscle proteins
- enzymes
- antibodies
- broken down to provide energy aerobically if no other fuel available
- milk, eggs meat
- fats
- 30%
- insulate nerves
- form cell membranes
- cushion organs
- energy store
- provide essential fatty acids
- used for aerobic energy production
- saturated fatty acids: limited to reduce risk of cardiovascular disease
- butter and bacon
- unsaturated fatty aids: beneficial for athletes to boost delivery of oxygen, improve endurance and recovery rates, reduce inflammation and joint stiffness
- avocado and soya beans
- minerals
- maintain body functions
- bone and tooth development
- controlling body fluids
- enzyme formation
- breaking down food to release energy and normal nerve function
- calcium: bone health, muscle contraction, blood clotting and nerve transmission
- iron: formation of haemoglobin, enzyme reactions and immune system
- phosphorous: bone health and energy production
- Vitamins
- maintain body functions
- fat soluble
- stored in body and found in fatty foods and animal products
- vitamin A: antioxidant , eye health, cell and bone growth
- Vitamin D: bone health and protects against cancer and heart disease
- vitamin E: antioxidant, skin, eye and immune system health
- vitamin K: blood clotting and bone health
- vitamin E: antioxidant, skin, eye and immune system health
- Vitamin D: bone health and protects against cancer and heart disease
- water soluble
- Vitamin C:skin, blood vessel, tendon, ligament and bone health
- vitamin B: breakdown of food, haemoglobin and skin, eye and nervous system health
- not stored and require regular intake
- fruit, vegetables, milk
- Vitamin C:skin, blood vessel, tendon, ligament and bone health
- Fibre
- cereals, bread, beans, vegetables
- function of large intestine
- reduce cholesterol, risk of diabetes and obesity
- water
- chemical reactions, to dissolve and move susbstances
- regulate temperature
- in surface (evaporation)
- lung tissue for expiration as water vapour
- dehydration
- decreased plasma volume, stroke volume and increased temp and heat rate
- endurance and strength suffer
- decreased plasma volume, stroke volume and increased temp and heat rate
- Carbohydrates
- amino acids
- growth and repair of cells and tissue
- used to create
- haemoglobin
- muscle proteins
- enzymes
- antibodies
- broken down to provide energy aerobically if no other fuel available
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