Transcript Functions And Roles Of Nutrients

Functions And Roles Of Nutrients
HBV protein – High Biological Value protein which
has all of the essential amino acids an example of
this would be meat, fish, eggs and milk ect.
LBV protein – Low Biological Value protein is when
a food is missing one or more of the essential
amino acids
For growth and repair
Functions
of Protein
Fats are made from amino acid
molecules
When children do not have
enough of this in there diet they
may result in poor growth,
diarrhoea. However when adults
do not have enough of this they
may result in dry hair, dry skin,
loss of fat.
Function = To provide
energy, To provide
vitamins A,D,E, and K
Solid at room
temperature
Found in butter, lard, meat,
nuts, oily fish, crisps cakes,
and chocolate ect.
Functions
of Fats
When you do not have
enough fat in the diet then
you can get a deficiency in
vitamin A, D, E, and K.
However when you eat too
much then you can gain
weight.
Oil = liquid at room
temperature
Saturated fats are acids full of
hydrogen
Unsaturated fats have double bonds
and can take more hydrogen
When you do not have enough
carbohydrates then you get low
sugar levels in the blood, and weight
loss. However when you eat too
much then you provide yourself with
more energy than what you would
use up in a physical activity. This can
lead to weight gain.
Functions of
Carbohydrates
Glucose is in vegetables, and ripe
fruits ect.
Fructose is in fruits and honey ect.
Galactose is in milk
Carbohydrates
provides an energy
store for the body
NSP dietary fibre
gets rid of body
waste
To help the body get rid of
solid waste, and also to
reduce the amount of
cholesterol in the blood
Functions of
fibre in the diet
You can get fibre from stems,
leaves, leaf stalks, bread,
beans, peas, pasta, plums
and apples
Homework Due Wed 23rd
Carbohydrate
Collect 4 images and label carbohydrate starch
food, 4 carbohydrate sugar foods, 4 NSP (fibre,
roughage)