Nutrients

What are Nutrients

Chemical substances in food that we need to maintain our health

1 of 36

Name the 3 macronutrients and the 2 micronutrients

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

2 of 36

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

Provide Amino Acids for growth repair and possibly energy.

3 of 36

What are proteins made up of?

Amino Acids

4 of 36

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

High Biological Value

5 of 36

Proteins that lack one or more of the essential A---- A----- are said to be proteins of .........

Low Biological Value

6 of 36

Where are proteins of HBV found?

Meat, Fish, Eggs, Milk, Cheese, Soya, Beans

7 of 36

Name 3 good sources of protein suitable for vegetarians?

Nuts, Pulses, Quorn, Tofu and TVP

8 of 36

What is “Quorn” made from?

Myco protein a tiny plant found in soil.

9 of 36

What are ‘Complementary’ proteins?

Low biological proteins eaten together to make up the essential amino acids

10 of 36

Name the 2 main functions of carbohydrates?

Energy and protein saving , Fibre

11 of 36

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.

12 of 36

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.

13 of 36

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.

14 of 36

Name 3 artificial sweeteners and 3 foods in which they are commonly found?

Saccharin, Aspartame Splenda, Diet drinks, diet yoghurt and desserts.

15 of 36

What is NSP. and how does this contribute to a healthy diet?

Non starch polysaccharide. Prevents constipation and bowel cancer and

16 of 36

Name 3 good food sources of NSP?

Oats, wholemeal bread, fruit and vegetables, dried fruit

17 of 36

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.

18 of 36

What % of a daily diet should fat contribute?

35%

19 of 36

Name 3 plant sources of fat?

Sunflower, olive, soya oils.

20 of 36

Name 3 animal sources of fat?

butter, lard suet, cream meat dripping

21 of 36

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

22 of 36

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

23 of 36

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.

24 of 36

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.

25 of 36

State 2 functions of Vitamins and Minerals in the diet?

General health and well being, protect the body and regulate its fiunctions.

26 of 36

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

27 of 36

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

28 of 36

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.

29 of 36

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

30 of 36

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

31 of 36

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

32 of 36

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.

33 of 36

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.

34 of 36

Give one good food source and one important function of Sodium

Sodium, Salt, Cheese bacon, Fish, \Maintains water balance in the body.

35 of 36

Give one good food source and one important function of Fluoride

Fluoride, Fish, Tea, drinking water and toothpaste, strengthens teeth against decay.

36 of 36

Get Revising

Nutrients

Other cards in this set

Card 2

Front

Back

Card 3

Front

Back

Card 4

Front

Back

Card 5

Front

Back

Comments

Similar Design & Technology: Food Technology resources:

Other cards in this set

Card 2

Front

Back

Card 3

Front

Back

Card 4

Front

Back

Card 5

Front

Back

Comments

Related discussions on The Student Room

Similar Design & Technology: Food Technology resources: