Nutrition (not including vitamins)

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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	Image: Amino+Acids+And+Peptide+Links (binary/octet-stream)
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	Image: Composition+Of+Fats (binary/octet-stream)
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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Nutrition (not including vitamins)

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	Creado por Clare Byrne hace más de 2 años