Home Ec - Chapter 1 - Protein and Fat

Factors That Affect Food Choices: C[blank_start]ost[blank_end], A[blank_start]vailibility[blank_end], P[blank_start]rice[blank_end], L[blank_start]ifestyle[blank_end] and R[blank_start]eligion[blank_end]

Explain The Term Malnutrition: Too l[blank_start]ittle[blank_end] of certain foods - eg. lack of Vitamin [blank_start]C[blank_end] leads to s[blank_start]curvy[blank_end] Too m[blank_start]uch[blank_end] of certain foods - eg. too much sugar and fat leads to o[blank_start]besity[blank_end] Too little food - s[blank_start]tarvation[blank_end]

Select The Macronutrients:

Select the Micronutrients:

Select The Elements of Protein

High B[blank_start]iological[blank_end] V[blank_start]alue[blank_end] protein usually comes from a[blank_start]nimals[blank_end]. Sources of HBV protein include m[blank_start]eat[blank_end], f[blank_start]ish[blank_end], e[blank_start]ggs[blank_end], c[blank_start]heese[blank_end] and m[blank_start]eat[blank_end] a[blank_start]lternatives[blank_end]. L[blank_start]ow[blank_end] B[blank_start]iological[blank_end] Value Protein is usually p[blank_start]lant[blank_end] [blank_start]based[blank_end]. Sources of LBV protein are n[blank_start]uts[blank_end], s[blank_start]eeds[blank_end], b[blank_start]eans[blank_end], l[blank_start]entils[blank_end] and p[blank_start]eas[blank_end].

The most important amino acids are known as e[blank_start]ssential[blank_end] a[blank_start]mino[blank_end] a[blank_start]cids[blank_end]

Functions of Protein: G[blank_start]rowth[blank_end], r[blank_start]epair[blank_end], makes e[blank_start]nzymes[blank_end], h[blank_start]ormones[blank_end] and a[blank_start]ntibodies[blank_end], h[blank_start]eat[blank_end] and e[blank_start]nergy[blank_end].

Select the meat alternatives below:

The RDA of protein is [blank_start]1[blank_end][blank_start]g[blank_end] per [blank_start]1[blank_end][blank_start]kg[blank_end] of body weight

Composition of Fat: G[blank_start]lycerol[blank_end] with t[blank_start]hree[blank_end] f[blank_start]atty[blank_end] a[blank_start]cid[blank_end] m[blank_start]olecules[blank_end] attached to it

Another name for a fat molecule is a t[blank_start]riglyceride[blank_end]

Fats are classified into s[blank_start]aturated[blank_end] and u[blank_start]nsaturated[blank_end] fats. Saturated fats are sometimes called a[blank_start]nimal[blank_end] f[blank_start]ats[blank_end]. Unsaturated fats are sometimes called v[blank_start]egetable[blank_end] f[blank_start]ats[blank_end]. Sources of saturated fat include m[blank_start]eat[blank_end], b[blank_start]utter[blank_end], c[blank_start]ream[blank_end], c[blank_start]heese[blank_end] and e[blank_start]ggs[blank_end]. Sources of unsaturated fats include b[blank_start]eans[blank_end], n[blank_start]uts[blank_end], o[blank_start]ily[blank_end] f[blank_start]ish[blank_end] (s[blank_start]almon[blank_end]) and c[blank_start]ereals[blank_end].

Functions of Fat: H[blank_start]eat[blank_end], e[blank_start]nergy[blank_end], a[blank_start]dipose[blank_end] t[blank_start]issue[blank_end] provides i[blank_start]nsulation[blank_end], o[blank_start]rgan[blank_end] p[blank_start]rotection[blank_end] and V[blank_start]itamins[blank_end] [blank_start]A[blank_end], [blank_start]D[blank_end], [blank_start]K[blank_end] and [blank_start]E[blank_end].

How to cut down on fat: G[blank_start]rill[blank_end], b[blank_start]ake[blank_end], b[blank_start]oil[blank_end] or m[blank_start]icrowave[blank_end] over f[blank_start]rying[blank_end], use f[blank_start]lora[blank_end] over butter, c[blank_start]ut[blank_end] fat off meat, cut down on j[blank_start]unk[blank_end] f[blank_start]ood[blank_end] like crisps and use l[blank_start]ow[blank_end] f[blank_start]at[blank_end] foods.