Food Technology- Nutrients- Macro (Specification)

Proteins
1. Sources
  1. Animal Tissue
  2. Soya beans
  3. Plant sources
2. Functions
  1. Growth and repair
  2. Enzymes
  3. antibodies
3. Defficiency
  1. Marasmus
  2. kwashiorkor
  3. random blood clotting
  4. cachexia
4. Excess
  1. Cause Kidney problems
    1. builds up toxic ketones, difficult for kidneys to excrete, so more water is sued leading to dehydration
5. Complementation
  1. Meat alternatives
    1. tofu
    2. qourn
6. Biological values
  1. High (HBV)
    1. Animal tissue
    2. soya beans
  2. Low (LBV)
    1. Plants
    2. NOT SOYA BEANS
Carbohydrates
1. types
  1. Sugar
    1. monosaccharide
    2. disaccharide
  2. starch
    1. polysaccharide
  3. NSP
2. sources
  1. Starch
    1. pastry, cakes, flour , pasta
  2. sugar
    1. Mono
      1. glucose and fructose
      2. fruits
    2. Di
      1. lactose and sucrose
      2. milk and granulated sugar
  3. NSP
    1. plant sources
3. functions
  1. provide body with energy (fast and slow releasing)
  2. NSP allows egestion in the small intestine
    1. penstalsis
  3. Aids growth and repair
4. defficency
  1. lack of energy
  2. weak immune system
5. excess
  1. type 2 diabetes
    1. high blood sugar
  2. cardiovascular disease
Fats and oils
1. Sources
  1. vegetable
    1. seeds, nuts, soya
  2. animal
    1. meat, butter, cream
2. functions
  1. Energy
    1. stored in the body and converted into energy
    2. protection
      1. protects organs
        keeping us warmer
  2. taste
    1. enriches flavour
  3. Vitamins
    1. ADEK (Amy didnt even k(c)are)
3. deffiency
  1. skin feels dry
  2. hair becomes brittle
  3. ADHD in children
  4. heart disease
4. excess
  1. atherocolsis
    1. artery walls thicken
  2. cancer
  3. obesity
  4. brain injury

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Food Technology- Nutrients- Macro (Specification)

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