Food Tech
Teacher recommended
?- Created by: Chloe
- Created on: 23-11-12 20:31
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2. Vegatble sources of protein include cereals, peas, beans, pulses, nuts & seeds. They dont contain all essential amino acids. Easily combined in a meal or product to provide all amino acids. This is called food combining or complementary proteins.
- Low Biological Value (LBV)
- HBV
3. Used by the body for energy and also form part of the structure of cells. Stored under the skin. Kidneys are protected by a layer of fat. Fat is a source of fat-soluble vitamins A, D, E and K. Gives food texture and flavour. Feeling of satiety.
- Fat
- Water
4. Provide the body with energy for physcial activity, provide the body with energy to maintain bodily functions. Provide dietary fibre (non-starch polysaccharide) to help digestion. They sweeten and flavour foods
- Carbohydrates
- Fats
5. Proteins, Fats & Carbohydrates. These are needed in relatvley large quantities and form the bulk of our diet.
- Macronutrients
- Micronutrients
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