Nutrients

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What are Nutrients
Chemical substances in food that we need to maintain our health
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Name the 3 macronutrients and the 2 micronutrients
Macro, Fats Carbohydrates, Protein. Micro. Vitamins and Minerals
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Why are proteins important, what is protein used for in the body?
Provide Amino Acids for growth repair and possibly energy.
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What are proteins made up of?
Amino Acids
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Proteins that contain all of the essential A---- A---- are said to be of .........
High Biological Value
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Proteins that lack one or more of the essential A---- A----- are said to be proteins of .........
Low Biological Value
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Where are proteins of HBV found?
Meat, Fish, Eggs, Milk, Cheese, Soya, Beans
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Name 3 good sources of protein suitable for vegetarians?
Nuts, Pulses, Quorn, Tofu and TVP
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What is “Quorn” made from?
Myco protein a tiny plant found in soil.
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What are ‘Complementary’ proteins?
Low biological proteins eaten together to make up the essential amino acids
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Name the 2 main functions of carbohydrates?
Energy and protein saving , Fibre
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Name the 3 groups of carbohydrates and give 2 good food sources of each?
Sugars, fruit, sugary food, Starch , rice and pasta, NSP. Wholemeal bread, fruit and vegetables.
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What is the difference between Intrinsic and Extrinsic sugars?
Intrinsic – inside the cell i.e. inside of fruit and vegetables (natural sugar) . Extrinsic outside the cell ie. Processed sugar in sweets and cakes.
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Why should people control their intake of Extrinsic sugar?
Intrinsic sugars are less harmful than extrinsic sugars, this is because they are less likely to lead to tooth decay and are easier for the body to absorb than extrinsic sugars.
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Name 3 artificial sweeteners and 3 foods in which they are commonly found?
Saccharin, Aspartame Splenda, Diet drinks, diet yoghurt and desserts.
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What is NSP. and how does this contribute to a healthy diet?
Non starch polysaccharide. Prevents constipation and bowel cancer and
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Name 3 good food sources of NSP?
Oats, wholemeal bread, fruit and vegetables, dried fruit
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Name 4 main functions of fat in the diet?
Povide energy protect vital organs, insulation, gives food flavour and texture, satisfaction, carries fat soluble vitamins.
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What % of a daily diet should fat contribute?
35%
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Name 3 plant sources of fat?
Sunflower, olive, soya oils.
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Name 3 animal sources of fat?
butter, lard suet, cream meat dripping
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Explain the differences between Saturated, Unsaturated and Trans fats?
Saturate-solid at room temperature, full complement of hyrdrogen atoms, Unsaturated- liquid at room temp. some double bonds available. Trans- food manufactures pump hydrogen in to the oils to solidify them when making hard margarine
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What is Cholesterol. How is this linked to Saturated fats?
A fat produced by the body when too much saturated fat is eaten. Thought to increase the risk of heart disease
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State 4 ways in which fat can be reduced in the diet?
Using cooking sprays. Non-stick pans, steaming grilling or barbecuing, using low fat alternatives.
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Explain Recipe Engineering and how the food industry has responded to consumer needs for low fat alternative food?
Foods products modified to be lower in fat or sugar i.e. the creation of a healthier alternative.
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State 2 functions of Vitamins and Minerals in the diet?
General health and well being, protect the body and regulate its fiunctions.
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Some vitamins and minerals work in conjunction with each other.e.g.Vitamin D helps the absorption of C------ into the body and Vitamin C helps the absorption of I---.
Calcium and Iron
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Often foods have been fortified with vitamins and minerals during manufacture. Margarine is fortified with Vitamins – and – . Flour with ---- and -------.
A and D. Iron and Calcium
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Some vitamins are termed WATER SOLUBLE. Name 3 vitamins and one good food source of each.
B1, Brown Rice, B2, Meat and green vegetables, C, Fruit and vegetables including potatoes.
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Some vitamins are FAT SOLUBLE. Name 2 of these and a good food source of each.
A, Carotene in carrots prunes and apricots. D. Liver oily fish and margarine
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Water-soluble vitamins are also sensitive to heat and there can be considerable vitamin loss during cooking. State 4 ways in which vitamin loss can be reduced during cooking particularly of fruit and vegetables?
A, Carotene in carrots prunes and apricots. D. Liver oily fish and margarine Use as little water as possible, reduce cooking time, microwave and steam rather then boil, use a tight fitting lid as vitamins are lost when exposed to air and to reduce th
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State the functions of the following Vitamins. Vitamin C, Vitamin B1(Thiamine), Vitamin A and Vitamin D.
C, formation of connective tissue, helps absorb iron. B1, functioning and maintenance of nerves. A, maintenance of the skin and visual purple of the eye. D, formation of bones and teeth, helps absorb Calcium
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Give one good food source and one important function of Calcium
Calcium, milk, sardines and green vegetables, combines with Phosphorous to harden bones and teeth.
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Give one good food source and one important function of Iron
. Iron, Liver, bread, egg yolk and green vegetables, combines with protein to from Haemoglobin carry O2 around the body.
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Give one good food source and one important function of Sodium
Sodium, Salt, Cheese bacon, Fish, \Maintains water balance in the body.
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Give one good food source and one important function of Fluoride
Fluoride, Fish, Tea, drinking water and toothpaste, strengthens teeth against decay.
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Other cards in this set

Card 2

Front

Name the 3 macronutrients and the 2 micronutrients

Back

Macro, Fats Carbohydrates, Protein. Micro. Vitamins and Minerals

Card 3

Front

Why are proteins important, what is protein used for in the body?

Back

Preview of the front of card 3

Card 4

Front

What are proteins made up of?

Back

Preview of the front of card 4

Card 5

Front

Proteins that contain all of the essential A---- A---- are said to be of .........

Back

Preview of the front of card 5
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