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Beschreibung
Karteikarten von JessoPippa, aktualisiert more than 1 year ago
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Erstellt von JessoPippa
vor mehr als 10 Jahre
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| Frage | Antworten |
| Macronutrients.... | ...needed to provide energy ...carbs, fats & protein |
| Carbs... | ...main source of energy ...compound of oxygen, carbon & hydrogen ...1g=4cals ...only dietary source of glucose ...energy from carbs=glycogen stored in liver & muscles ...when energy is needed, glycogen is converted into glucose by liver during respiration ...too many carbs = stored as excess fat ...50% of diet should be carbs |
| Simple carbs (sugars)... | ...provide energy for immediate use but no other useful nutrients ...e.g. cake ...can be split into intrinsic & extrinsic sugars ...made up of monosaccharides & disaccharides |
| Complex carbs (starch)... | ...good source of energy ...rapidly stored & used by the muscles ...e.g. potatoes ...made up of polysaccharides ...should make up 50% of diet (increase if active) |
| Dietary fibre... | ...type of carb also known as non-starch polysaccharide (NSP) ...isn't used for energy but it does lower cholesterol & blood sugar ...too little = obesity (due to high cholesterol) ...keeps you feeling fuller for longer ...e.g. whole grain cereals |
| Carbs are classified into 3 groups based on structure... | ...monosaccharides (simplest molecule) ...disaccharides (2 monosacs joined together with the remove of 1 water molecule) ...polysaccharides (made up of lots of monosacs) |
| What happens to carbs when consumed & then needed for energy... | ...intake > polysaccharides broken inton> disaccharides broken into > monosaccharides > stored as glycogen in liver & muscles > when needed for energy glycogen is converted into glucose by the liver during respiration |
| Fats... | ...made up of 3 fatty acids attached to 1 glycerol molecule (called triglyceride) ...1g=9cals ...we need fats to make cell membranes, control biochemical reactions, carry fat soluble vitamins & cushion organs ...too much fat = stored under skin as adipose tissue ...35% of diet should be fat |
| Saturated fat (bad)... | ...converted to cholesterol by liver ...no more than 11% of our fat intake should be saturated per day ...solid at room temperature ...e.g. butter, cheese ...too much saturated fat = too much cholesterol = obesity, hypertension, atherosclerosis etc |
| Unsaturated fats (good)... | ...reduces cholesterol & is good for heart ...good source of omega 3 ...aids growth ...liquid at room temperature ...e.g. oils, nuts, fish |
| Fats are classified based on structure... | ...saturated fatty acids ...monounsaturated fatty acids ...polyunsaturated fatty acids ...trans fatty acids |
| What happens to fats when consumed & then needed for energy... | ...when fats are digested they are broken down into fatty acids & glycerol molecules ...fatty acids go into blood stream (not used for energy which is why people get fat) ...glycerol goes into liver which is stored as glycogen which can then be converted into glucose by liver when needed for energy during respiration |
| Cholesterol... | ...split into high density & low density lipoproteins ...low density lipoproteins = bad (clogs arteries) ...high density lipoproteins = good (removes cholesterol from arteries) ...cholesterol is needed to build cells walls, make hormones & digest fat ...too much cholesterol = obesity & related diseases |
| Protein... | ...only used for energy as last resource ...made up of amino acids ...found mainly in muscle but also in skin & blood ...1g=4 cals ...e.g. red meat, nuts, seeds, fish, dairy ...needed for growth & repair, maintain muscle mass, help with function of cells ...15% of diet should be protein |
| Amino acids... | ...found in plant & animal products ...there are 20 different types ...there are 8 essential amino acids that cannot be made by the body |
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