Nutritional Properties

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  • Nutritional Properties of food
    • Protein
      • Made of small units called amino acids that are linked together in a chain. Needed for growth and repair of the body and are a secondary source of energy.
        • Sources= meat, fish, milk, eggs, cheese, lentils, soya, nuts, wheat, beans and pulses
    • Fats
      • needed for protection and insulation in the body, and also give the body some energy
        • Sources= butter, cheese, oily fish, meat
    • Carbohydrates
      • give the body energy, can be starch or sugars
        • Sources= sugar, honey, jam, potatoes, pasta, rice
    • Vitamin A
      • helps in eyes see in dim light, help healthy skin and tissue
        • Sources= liver, eggs, butter, soft spreads, orange and yellow vegetables and fruit e.g. carrots and apricots
    • Vitamin B
      • needed for the transfer and release of energy and the formation of red blood cells
        • Sources= liver, eggs, butter, soft spreads, orange and yellow vegetables and fruit e.g. carrots and apricots
    • Vitamin C
      • healthy skin, helps the body heal faster and helps resist infection, needed for the absorption of iron
        • Sources= fruit and vegetables e.g. oranges, lemons and blackcurrants
    • Vitamin D
      • growth and maintenance of strong bones, absorption of calcium
        • Sources= made by the body when skin is exposed to sunlight, oily fish and eggs
    • Calcium
      • keeps bones and teeth strong, healthy muscles and nerves
        • Sources= dairy foods, white bread, canned fish, green leafy vegetables
    • Iron
      • formation of red blood cells that transport oxygen around the body
        • Sources= red meat, dark leafy vegetables, eggs, chocolate, dried fruit, wholegrain cereals

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