Home Economics

Home Economics

Food for Health
1. Nutrition
  1. Macro nutrients
    1. Carbohydrates
      1. supply energy and warmth and maintain normal body temperature
        Sugars
        Disaccharides- refined sugar
        Can lead to dental carries and disease
        Cakes, biscuits, sweets
        Monosaccharides- found in fruit
        large fruit variety
        Total complex carbohydrates or starches
        helps with slow release energy
        Bread, flour, potatoes, pasta, rice
    2. Protein
      1. Growth, maintenance and repair of body cells and tissues and provides energy
        High biological value
        Where a protein contains all essential amino acids
        Milk, eggs, meat, fish, cheese, soya beans
        Low biological value
        Where a protein lacks one or more essential amino acid
        Cereals, wheat, rice, oats, gelatine, pulses
    3. Fat
      1. Provides warmth and insulation, concentrated source of energy, essential fatty acids, surround and protect vital organs
        Saturated (aminal) fat
        can raise blood choloeterol levels
        Meat and meat products, fats (butter), milk and dairy products
        Unsaturated (Vegetable) fat
        Mono and poly unsatrated fats help lower LDL cholestorol in the blood
        Olive oil, rape seed oil, avocados, nuts and seeds
  2. Micronutrients
    1. Minerals
      1. Calcium
        Maintenance of bones & teeth, prevents osteoporosis, helps blood clot after injury, gives hardness and strength to bones & teeth
        Milk, cheese, yoghurt, green leafy vegetables, tinned fish, dried fruits, fortified white flour
      2. Iron
        Forms red blood cells and helps transport oxygen around the body to prevent feeling tired, prevents anemia
        Red meat- especially liver and kidney, green leafy vegetables, fortified white flour, dried fruit and pulses
      3. Phosphorus
        Works with calcium in formation, development and maintenance of strong bones and teeth
        Milk, cheese, yoghurt, bread and cereal, meat and meat products, fish & nuts
      4. Sodium
        maintains fluid balance in the body, required for correct muscle activity- to low can lead to cramps
        Table salt, salty food, canned food, take-away meals
    2. Vitamins
      1. water soluble
        Vit B complex
        help release energy from carbohydrates, growth and normal function of nervous system & growth in children
        white and wholemeal foods, meat, live, kidney, fortified breakfast cereals
        Vitmain C
        make connective tissue, helps cuts and wounds heal, protects immune system, assists in absorption of iron, build and maintain healthy skin
        blackcurrants, citrus fruits, green pepper, kiwi fruit, strawberry's
      2. fat soluble
        Vitamin A
        assist in good vision, keep mucous membrane healthy, maintenance of sin and growth in children
        milk, cheese, carrots, tomatoes, eggs, apricots, oily fish, spinach
        Vitamin D
        Formation of bones and teeth, promote quicker healing, aborption of calcium and phosphorus
        cod liver oil, oily fish, egg yolk, breakfast cereals
        Vitamin E
        help prevent come cancers and heart disease and healthy skin
        eggs, nuts, seeds, cereal
        vitamin K
        ensuring that the blood clots when injured to prevent blood loss
        green vegetables, pulses, fruits, cereals, meat and liver
2. Diet related Disease
  1. Obesity
    1. When someone becomes so overweight that the extra weight is a danger to their health (usually 20% or more of ideal body weight)
      1. increased risk of HBP, strokes, heart disease, deveoping type 2 diabetes, some cancers, strain on joints
  2. Type 2 Diabetes
    1. Your body can not use its own insulin or can not make enough to digest food into the glucose stage to be used for energy. this causes sugars to build up in the blood
      1. you are more at risk of heart disease, strokes, HBP, kidney failure, blindness, circulation problems
  3. Osteoporosis
    1. bones loose some calcium and become brittle, due to a lack of Vitamin D
      1. Bones become thinner and weaker, making them more liable to break
  4. Coronary heart disease CHD
    1. arteries taht carry blood from the heart become narrowed with a gradual build up of cholesterol
      1. May cause a heart attack or stroke
  5. Anemia
    1. Shortage of iron (iron deficiency anaemia) iron forms haemoglobin which causes the red colour in blood and carries oxygen to all parts of the body for energy, if there is not enough iron, there is not enough haemoglobin to carry around oxygen
      1. you feel weak, tired and short of breath, less resistance to infection and you may feel the cold more, also wounds may take longer to heal
  6. high blood pressure HBP
    1. arteries becoming narrowed or danaged by cholesterol building up on the walls or too much salt which makes the heart work harder to pump blood around the body
      1. may put a strain on the heart, which can lead to heart disease or cause small arteries inside the brain to burst, leading to a stroke
3. Current dietary advice
  1. fat
    1. free sugars
      1. calories
        Fruit and veg
        oily fish
        red meat
        fibre
        salt
        total carbohydrates
4. benefits to health of a balanced and varied diet
  1. Having a BVD helps protect you from many diet-related diseases as well as providing energy for activities and allowing you to grow, develop and have overall good health
    1. A balanced diet includes all essential nutrients in the correct amount to meet our needs as well as including a variety of food that will supply us with the correct amount of energy, water and NSP/dietary fibre
      1. dietary reference values
        Age, gender, body size (weight/height), lifestyle/physical activity, occupation and special circumstances.
        Reference nutrient intake (RNI), estimated average requirements (EAR) and lower reference nutrient intake (LRNI)
      2. dietary needs of different individuals
        babies and infants, young children, teenagers, adults, elderly, pregnant women, convalescents and begetarians
Contemporary Food Issues
Food Product Development

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	Erstellt von Melissa Jansen vor etwa 7 Jahre