Resting energy expenditure, Exercise, Thermatic effect, BMR
4 of 38
What is the crude protein equation?
Crude Protein = N2 + 6.25
5 of 38
What are the 8 healthy living aims?
Base meals on starchy meals, eat fruit + Veg, eat more fish, less salt and sugar, be active and healthy weight, dont get thirsty and dont skip breakfast
6 of 38
Why do we have the 8 healthy living aims?
Nutrient deficiencies, improve health nd wellbeing, prevent disease and advice with evidence
7 of 38
What are the EAR energy requirements for men and women?
Men: 2550 Kcal Women: 2000 Kcal
8 of 38
What are the protein requirements for men and women?
Men: 55.5g Women: 45.5g
9 of 38
What are the carbohydrate requirements for men and women?
50%
10 of 38
What are the fat requirements for men and women?
35% Total, 11% saturdated, 14% Poly, 8% Mono, 2% trans
11 of 38
What are the Nsp requirements for men and women?
18g
12 of 38
Important roles of protein in the body
Hormones, bones, blood and muscle (Growth and repair)
13 of 38
What are the functions of protein
Transport, hormonal, enzymes, immunity and buffering
14 of 38
What are essential amino acids?
Those that cannot be produced by the body
15 of 38
Name the 8 essential amino acids
Leucine, isoleucine, voline, phenylaline, threonine, methriane, tryptephan and lynine
16 of 38
Name the simple carbohydrates with examples
Monosaccharide (Glucose, fructose, galactose) and Disaccharide (Sucrose, lactose and maltose)
17 of 38
Name the complex carbohydrates with examples
Oligosaccharides (Short chain monos from legumes, onions and fennel and fermented in colon)), Polysacchardies (Digestible - starch and glycogen) and Non- digestible (NSP, Cellulose and resistant starches)
18 of 38
What, biologically, is starch?
Animal energy storage and is long chains of glucose joined by glycosidic bonds
19 of 38
What is amylose?
Starch, straight chain, insoluble.
20 of 38
What is amylopectin?
Starch, brached chain, soluble in cold water and can be degraded by enzymes
21 of 38
Where is starch found?
Grains (Rice and corn), legumes (Peas and beans), tubers (Potatoes) - 25% amylose, 75% amylopectin
22 of 38
What are dextrins?
Degradation products of starch, broken down polymers - readily usable
23 of 38
Where is resistant starch digested?
Small intestine
24 of 38
Name soluble fibre
Pectins
25 of 38
Name insoluble fibre
cellulose
26 of 38
What are the 3 important fats in the body?
Triglycerides (Fat cells and adipose tissue), Phospholipids (Body can make them) and sterols (cholesterol)
27 of 38
What are the componants of phospholipids?
Glycerol, 2 fatty acids and a phosphate group
28 of 38
What is cholesterol a precurser for?
Vitamin D
29 of 38
Where is cholesterol made?
Liver
30 of 38
Can you find cholesterol in plants?
No
31 of 38
What componants make up a triglyceride
Glycerol, fatty acids and carboxyl group
32 of 38
How are trans fats straightened?
Hydrogenation
33 of 38
How does hydrogenation work and what affects does it have?
Breaks double bond and saturates fat thus increasing shelf life
34 of 38
What are the essential fatty acids and sources
Linoleic (Meat, eggs nuts and spread) and alpha linoleic (Green leafy veg, meat, oils and nuts)
35 of 38
What are the requirements of the essential fatty acids
Comments
No comments have yet been made