Transcript Macronutrients Question Revision

Macronutrients
Question Revision
Mrs Keillor
Nat 5 HFT
• What are the 5 main nutrients?
• Proteins, Carbohydrates, Fats, Vitamins, Minerals
• Explain what macro- nutrients are and identify them.
• Nutrients needed by the body in relatively large
amounts
• Protein, Carbohydrates and Fats
• Name the two main functions of protein.
• Growth and repair of body cells
• Maintenance of body cells
•What is the secondary function of protein?
•To provide energy
•What are proteins made up of?
•Amino Acids (some of these are essential)
• Proteins can be divided into two groups, what
are they?
• HBV and LBV proteins
• High biological value and low biological value
• What is the difference between HBV proteins and LBV
proteins?
• HBV contain all the essential amino acids
• LBV lack one or more essential amino acids
•Give examples of HBV proteins.
•Meat, fish, eggs milk, cheese, soy beans
• Give examples of LBV proteins.
• Cereals (wheat rice oats), pulses (peas lentils) ,
nuts
• Also gelatine (animal sources)
• What can happen if you do not eat enough
protein?
• Growth in children slowed down
• Cuts and wounds take longer to heal
• What can happen if you eat too much protein?
• Converted to fat and lead to obesity if it is not used up
as a secondary source of energy
• What are the two main functions of carbohydrates in
the body?
• To provide energy
• To provide warmth and so help maintain normal body
temperature
• Carbohydrates can be divided into two groups
what are they?
• Sugars and Starches(TCC’s)
•Give examples of starchy carbohydrates
(TCC’s)
•Bread, pasta, cereals, potatoes
• Give examples of Sugary carbohydrates.
• Cakes, biscuits, sweets, chocolate, jams. Fizzy drinks
• Why is it recommended that we get most of our
energy from the starchy group (TCC’s)?
• Starches are a good source of other nutrients
• They bulk out the diet, make you feeler for longer
• They do not encourage tooth decay
• Starches are also a good source of NSP. What is NSP?
• Non starch polysaccharide also known as fibre
• What can happen if you eat too much carbohydrate?
• Can be converted to fat in the body and can lead to
obesity
• Too much sugar can lead to diabetes or tooth decay
• What can happen if you don’t have enough carbohydrate?
• Lack of energy leading to tiredness
• Protein may be used as a source of energy instead of its main
function for growth and repair
• What is the difference between intrinsic and extrinsic
sugars?
• Intrinsic are naturally occurring sugars in food e.g fruit
• Extrinsic are sugars added to food known as NMES (non-milk
extrinsic sugars)
• What are the 5 functions of fat?
• To provide warmth
• To provide energy
• To provide essential fatty acids
• To provide fat-soluble vitamins ADEK
• To surround and protect the organs
• What are the two main types of fats?
• Saturated and Unsaturated
• Give examples of saturated fats.
• Meat and meat products
• Fats e.g. butter
• Milk and dairy products- cream, cheese
• Give examples of unsaturated fats.
• Olive Oil, rape seed oil, avocados, nuts and seeds,
vegetable oil
• What does LDL and HDL cholesterol stand for and
which one is the good/bad cholesterol.
• Low density lipoprotein (Bad)
• High-density lipoprotein (Good)
• What effect do saturated fats have on cholesterol?
• High level saturated fats raise blood cholesterol
especially LDL.
• This sticks to arteries leading to blood clots and
blockages of artery
• What effect do unsaturated fats have on cholesterol?
• Help lower LDL cholesterol
• Slightly increase HDL cholesterol
• This cholesterol helps ferry the cholesterol away from
the arteries to the liver where is broken down into bile
• What are essential fatty acids?
• Necessary fats that humans cannot make. They must
be obtained through the diet
• What is the main essential fatty acid?
• Omega 3 fatty acids
• What is omega 3 fatty acids needed for in children?
• For brain development in babies and young children's
• What does omega 3 fatty acids help reduce in adults?
• The risk of blood clots, heart attacks and rheumatoid
arthritis
• What happens if you have too much fat?
• Can lead to obesity
• Can lead to high blood pressure and CHD
• What happens if you don’t have enough fat?
• The intake of essential fatty acids such as omega 3
fatty acids may be reduced
• Fat soluble vitamins may be reduced
• What are trans -fatty acids or hydrogenated fats?
• Polyunsaturated fats which have been artificially
hardened by adding extra hydrogen
• What can they increase the risk of?
• Heart disease, rheumatoid arthritis and some cancers
• Where are they found?
• Hard margarine, biscuits, cakes, commercially fried
foods
• What are the effects of storage on fats?
• Exposure to air causes fats to deteriorate and become rancid
• Fats become rancid due to oxidation- oxygen is absorbed by
the fat molecules and reacts to produce an unpleasant
flavour and colour
• Oxidation is accelerated by light and any impurities in fat
• What are the effects of preparation on fats?
• High concentration of fat is difficult to digest. Is easier to
digest when surface of food is broken down e.g. grated
cheese
• Combine a starchy food with the fatty food will make it
easier to digest e.g. macaroni cheese
• What is the effect of cooking on protein?
• Protein COAGULATE or set when heated e.g. egg whites set
• protein in milk forms a skin
• Protein in meat shrinks
• Heating the protein in wheat(gluten) helps bread to hold its
structure
• What is the effect of cooking on fats?
• Solid fats melt to liquid
• If oil continues to be heated a blue haze will be given off and
the fat will ignite
• When fat reaches smoking point, it will go rancid and smell
• What is the effect of dry heat on starches?
• Dextrin is formed. Known as dextrinisation. Gives
baked items a brown colour. Overheating causes
charring and burning.
• What is the effect of moist heat on starch?
• Starch grains soften and swell. They then absorb the
moisture which causes the grain to rupture. This releases
starch
• What is the effect of dry heat on sugar?
• Sugar melts the caramelises, going brown then
burning
• The caramelisation of the sugar forms a golden crust
on bakes items
• What is the effect of moist heat on sugar?
• Sugar dissolves and becomes a syrup which
caramelises then chars when the water has
evaporated