34921775
Beschreibung
Karteikarten von Clare Byrne, aktualisiert more than 1 year ago
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Erstellt von Clare Byrne
vor fast 3 Jahre
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| Frage | Antworten |
| Protein Keywords | • Amino Acids • Peptide Link • Hormones • Enzymes • Antibodies |
| Composition of Protein | • Protein is composed of 4 elements: carbon, hydrogen oxygen and nitrogen. (CHON) • The only nutrient that contains nitrogen. • These elements make up units called amino acids, held together by peptide links. |
| Picture of Protein | |
| Animal Protein/High Biological Values (HBV) Sources; | • Meat • Fish • Milk • Eggs • Cheese • Yoghurts |
| Vegetable Protein/Low Biological Value (LBV) Sources; | • Peas • Beans • Lentils • Nuts • Cereals |
| Plant foods as a source of Protein | • Contains less fat. (no saturated fat) • Contains more cellulose. • Cheaper to produce. • Less land is required to to produce plant foods than to raise animals. |
| Functions of Proteins | • Growth and repair of body cells. • Production of hormones, enzymes and antibodies. |
| Fats Keywords | • Lipids • Glycerol • Fatty Acids • Saturated • Unsaturated • Obesity • Cholesterol • Hydrogenated Fats • Omega Three Fatty Acids |
| Composition of Fats | • Fats contain three elements: Carbon, hydrogen and oxygen. (CHO) • They are made up of glycerol and three fatty acids. |
| Picture of Fats | |
| Classification of Fats; Saturated Fats; Sources; | • Butter • Meat • Eggs • Cheese • Cream |
| Classification of Fats; Unsaturated Fats; Sources; | • Oily Fish • Vegetable Oils • Nuts • Cereals • Seeds |
| Benefits of Unsaturated Fats | • Some unsaturated fats help to reduce cholesterol in the blood. • Omega fatty acids are thought to reduce the risk of heart disease. |
| Functions of Fats | • Production of heat and energy. • Insulates the body preventing heat loss. • Protection of delicate organs, for example the kidneys. |
| Dangers of Eating Too Much Fats | • Eating too much fats may result in obesity. • Saturated and hydrogenated fats may lead to the build-up of cholesterol in the blood vessels. • This may cause high blood pressure, strokes and heart disease. |
| Carbohydrates Keywords | • Photosynthesis • Glucose • Starch • Cellulose/fibre • Roughage • Peristalsis • Empty Calories • Hidden Sugars • Intestines |
| Composition of Carbohydrates | • Carbohydrates are made up of three elements: carbon, hydrogen and oxygen. (CHO) • These elements are organised into simple sugar units such as glucose |
| Classification of Carbohydrates; Sugars | • Cakes • Biscuits • Jam • Honey • Soft Drinks |
| Classification of Carbohydrates; Starch | • Potatoes • Cereals • Bread • Pastas |
| Classification of Carbohydrates; Cellulose | • Vegetables • Fruits • Wholegrain Cereals • Seeds • Nuts |
| Functions of Carbohydrates | • Supply heat and energy • Extra carbohydrate is stored as fat, which insulates the body and prevents heat loss. • Cellulose aids the digestion of foods. |
| Cellulose/Roughage/Fibre Roles of Cellulose; | • Aids digestion by helping food to move through the intestines. (Peristalsis) • Helps to prevent disease, such as bowel cancer. |
| RDA of Cellulose | 25-35g of fibre a day |
| Sugar | • Many sweet foods provide 'empty kilocalories'. • This means that they contain sugar only and lacking in all other nutrients. • Too much sugar leads to tooth decay and weight gain. |
| Reduce Sugar Intake by: | • Replacing sweet snacks with healthier choices. • Drinking water instead of soft drinks. • Sweetening foods like porridge with fresh or dried fruit. • Reading food labels to check the sugar content and look out for hidden sugars. |
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