VCERT Food and Catering 2.5 / 5 based on 2 ratings ? Design & Technology: Food TechnologyNutritionGCSEOther Created by: accro59Created on: 03-10-18 18:11 7106238159 Across 1. Mineral. Makes haemoglobin in red blood cells. Absorbed in presence of vitamin C. (4) 2. Mineral. Builds strong bones and teeth. Helps blood clotting process. Needed for nerve transmission and muscle contraction. (7) 5. Micronutrient. For healthy immune system. Keeps mucous membranes of eyes, digestive system and nervous system healthy. Souldn't be consumed too much by pregnant women. (7, 1) 9. Macronutrient. Used for energy. Provides insulation when stored under skin. Dietary carrier for vitamins. Too much can cause diabetes and coronary heart disease. (4) 10. Transports nutrients in blood. Helps with kidneys and passed out in urine and faeces, regulates body temp - sweat, prevents constipation and shock absorber in joints. 6-8 glasses recommended a day. (5) Down 2. Macronutrient. Provides energy in body. Has 2 types. If there's deficiency: causes tiredness, lethargy, can cause ketosis (13) 3. Micronutrient. Absorbs calcium from foods. Defiency: poor absorption of calcium - rickets in children, oesteoporosis in adults. (7, 1) 6. Flavours food. Too much consumption leads to high blood pressure. (4) 7. Macronutrient. Assists with growth and repair of body, broken down to form amino acids. 2 types. Deficiency: muscle loss, oedema, kwashiorkor. Important for children. (8) 8. Micronutrient. Protects cells from damage. Deficiency: nerve and muscle damage. (7, 1)
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