Food and Nutrition Unit One

Unit One Key Terms

Nutrients
Chemical Compounds found in foods, incl. proteins, fats, carbohydrates, vitamins and minerals.
1 of 38
Balanced Diet
A diet that contains all the nutrients in the correct amounts to meet individual needs.
2 of 38
Malnutrition
Lack of food or particular nutrients in the diet, or too much of the wrong kinds of foods causing obesity.
3 of 38
Proteins
Building blocks of all body cells.
4 of 38
Amino Acids
Chemicals which make up protein molecules.
5 of 38
Indispensible/Essential AAs
Essential amino acids that we cannot live without.
6 of 38
Novel Proteins
Grown from micro-organisms which produce mycoproteins.
7 of 38
Individual Nurtitional Requirements
The amount of nutrients needed to maintain good health based on age, gender, PAL, and state of health.
8 of 38
PAL
Physical activity level, i.e. how much moving around/exercise a person does.
9 of 38
Dietary Diary
A record of all the food and drink intake of a person over a given period of days.
10 of 38
Saturated fatty acids
From animal food sources -have NO double bonds, as all the carbon atoms are saturated with hydrogen.
11 of 38
Unsaturated fatty acids
From vegetable sources, have TWO or MORE double bonds.
12 of 38
Intrinsic Sugars
Form part of the cell structure of plants and in some fruits and vegetables.
13 of 38
Extrinsic Sugars
Not part of the cell structure of plants, but are added to foods to provide sweetness and a quick source of energy.
14 of 38
NSP
Non-starch polysaccharide (dietary fibre), the indigestible fibrous structure of plants. NOT a nutrient, but essential for the elimination of waste products from the large intestine.
15 of 38
Water soluble vitamins
Vitamins B and C dissolve in water.
16 of 38
Fat-soluble vitamins
Vitamins A, D, E and K are present in the fat content of foods.
17 of 38
Antioxidants
May protect the body from heart disease and cancer.
18 of 38
Under nutrition
When some people may not eat enough to meet their dietary needs.
19 of 38
Dispensible AAs
Amino acids that can be made within our bodies, and don't have to come from the food we eat.
20 of 38
High Biological Value
Animal proteins that contain ALL the indispensible AAs.
21 of 38
Low Biological Value
Vegetable proteins that LACK one or more of the indispensible AAs.
22 of 38
Protein complementation
The mixing of LBV food sources in order to create a meal/snack with a HBV (contaning the IAAs), e.g. cheese on toast.
23 of 38
Cholesterol
A fat-like substance within the body, which comes from animal fats (as sat. fatty acids are converted to chloesterol), and if too much builds it, it can block our arteries and cause heart disease!
24 of 38
Starch
Formed from long chains of glucose units, produced during photosynthesis.
25 of 38
Macronutrients
Nutrients required by the body in fairly large amounts (proteins, fats and carbohydrates).
26 of 38
Micronutrients
Nutrients required by the body in smaller quantities than macronutrients (vitamins and minerals), used to protect the body from infection & regulate bodily processes
27 of 38
Calcium
Mineral needed for strong bones and teeth.
28 of 38
Iron
Mineral needed for healthy red blood cells, and carrying oxygen round the body.
29 of 38
Trace Elements
Minerals needed in very small amounts in the diet (incl. fluoride and iodine)
30 of 38
Dietary fibre
Refers to NSP which are found in fruit and vegetables.
31 of 38
BMR
Basal Metabolic Rate, the rate at which the body uses energy when it is warm and resting.
32 of 38
Energy dense
Foods containing high amounts of fats and sugar.
33 of 38
Glycemic Index
The rate at which carbohydrates are converted into glucose during digestion.
34 of 38
Energy balance
When the input energy intake is equal to the output energy.
35 of 38
Digestive enzymes
Chemicalsin the digestive juices which speed up the breakdown of food and the release of nutrients.
36 of 38
Respiration
Process in which air passes into and out of the lungs so that the blood can absorb oxygen and give off carbon dioxide and water.
37 of 38
Digestion
the process in our body of reaking down food consumed, in order for it to be used for energy, growth, repair and protection.
38 of 38

Other cards in this set

Card 2

Front

A diet that contains all the nutrients in the correct amounts to meet individual needs.

Back

Balanced Diet

Card 3

Front

Lack of food or particular nutrients in the diet, or too much of the wrong kinds of foods causing obesity.

Back

Preview of the back of card 3

Card 4

Front

Building blocks of all body cells.

Back

Preview of the back of card 4

Card 5

Front

Chemicals which make up protein molecules.

Back

Preview of the back of card 5
View more cards

Comments

No comments have yet been made

Similar Home Economics: Food & Nutrition resources:

See all Home Economics: Food & Nutrition resources »