nutrition

Descripción

efh
Max Majurey
Mapa Mental por Max Majurey, actualizado hace más de 1 año
Max Majurey
Creado por Max Majurey hace más de 8 años
9
0

Resumen del Recurso

nutrition
  1. balanced diet
    1. lipid

      Nota:

      • Long term energy store, protective padding for vital organs & insulation  found in butter and vegetable oil   
      1. protein

        Nota:

        • Growth and repair of tissues & many other roles such as enzymes   found in meat and fish     
        1. vitamin A

          Nota:

          • Makes pigment to allow you to see in the dark eating an excess will not improve sight found in carrots         deficiency in vitamin A creates a loss of the ability to see in the dark this disease is called night blindness
          1. vitamin C

            Nota:

            • Sticks cells that line surfaces e.g. gums together found in citrus fruits deficiency in Vitamin C means the cells that line surfaces of your body (such as the gums) won't stick together as well causing diseases like scurvy   
            1. Vitamin D

              Nota:

              • Allows body to absorb calcium Made by the skin in sunlight deficiency in vitamin D means your bones will soften due to lack of calcium this disease is called rickets 
              1. iron

                Nota:

                • A necessary part of the chemical in blood called Haemoglobin which allows the blood to carry oxygen  found in red meat and spinach     
                1. calcium

                  Nota:

                  • strengthens bones found in milk
                  1. water

                    Nota:

                    • Major component in blood and cells   
                    1. Carbohydrate

                      Nota:

                      • Energy store & source for respiration, found in Bread, pasta, potatoes, and any sugars(they have carbon, hydrogen and oxygen in them)
                      1. dietry fibre

                        Nota:

                        • mussels in intestines,push against fibre to push food through found in Fruit and vegetables   
                      2. energy
                        1. test for amount

                          Nota:

                          • burn a piece of food under a test tube with 10cm cubed of water in it recording the temp before and after it has burnt with a thermometer and therefore work out the temp change. to work out the energy in the food multiply the temp change by the weight of water (1 g/ 1 cm cubed) then multiply by 4.2 ( the joules of energy needed to raise the temp of 1 g of water by 1 degree c) therefore in this case if the temp change is 10 degrees c the the energy is 10 x 10 x 4.2= 420 joules. to work out joules/ gram of food (used to compare energy in more than one food) simply divide by the weight of the food
                          1. measured in

                            Nota:

                            • joules-what you should use calories-what packages use normally
                            1. different needs for different people...

                              Nota:

                              • what influences how much energy you need? age size  gender job pregnant or not breast feeding where you live (hot cold high low)
                            Mostrar resumen completo Ocultar resumen completo

                            Similar

                            Junior Cert Home Economics: Healthy Eating
                            dembaba987654321
                            High and low risk foods
                            Bob Read
                            Dietary requirements through the lifecycle
                            a stoddart
                            Nutrition and Energy Systems.
                            JoseFINE Capolingua
                            Applied Poultry Nutrition
                            Florence Edwards
                            Project Management 3
                            Melissa Gonzalez
                            materia1
                            Jorge Gomez
                            Enter text here
                            anamelik
                            Measuring and reading recipes.
                            Anthony Collins