Zusammenfassung der Ressource
nutrition
- balanced diet
- lipid
Anmerkungen:
- Long term energy store, protective padding for vital organs & insulation
found in butter and vegetable oil
- protein
Anmerkungen:
- Growth and repair of tissues &
many other roles such as enzymes
found in meat and fish
- vitamin A
Anmerkungen:
- Makes pigment to allow you
to see in the dark eating an excess will not improve sight
found in carrots
deficiency in vitamin A creates a loss of the ability to see in the dark this disease is called night blindness
- vitamin C
Anmerkungen:
- Sticks cells that line surfaces
e.g. gums together
found in citrus fruits
deficiency in Vitamin C means the cells that line surfaces of your body (such as the gums) won't stick together as well causing diseases like scurvy
- Vitamin D
Anmerkungen:
- Allows body to absorb calcium
Made by the skin in sunlight
deficiency in vitamin D means your bones will soften due to lack of calcium this disease is called rickets
- iron
Anmerkungen:
- A necessary part of the chemical
in blood called Haemoglobin which allows the blood to carry oxygen
found in red meat and spinach
- calcium
Anmerkungen:
- strengthens bones
found in milk
- water
Anmerkungen:
- Major component in blood and
cells
- Carbohydrate
Anmerkungen:
- Energy store & source for respiration, found in Bread,
pasta, potatoes, and any sugars(they have carbon, hydrogen and oxygen in them)
- dietry fibre
Anmerkungen:
- mussels in intestines,push against fibre to push food through
found in Fruit and vegetables
- energy
- test for amount
Anmerkungen:
- burn a piece of food under a test tube with 10cm cubed of water in it recording the temp before and after it has burnt with a thermometer and therefore work out the temp change. to work out the energy in the food multiply the temp change by the weight of water (1 g/ 1 cm cubed) then multiply by 4.2 ( the joules of energy needed to raise the temp of 1 g of water by 1 degree c) therefore in this case if the temp change is 10 degrees c the the energy is 10 x 10 x 4.2= 420 joules. to work out joules/ gram of food (used to compare energy in more than one food) simply divide by the weight of the food
- measured in
Anmerkungen:
- joules-what you should use
calories-what packages use normally
- different needs for different people...
Anmerkungen:
- what influences how much energy you need?
age
size
gender
job
pregnant or not
breast feeding
where you live (hot cold high low)