Transcript Macro-nutrients R&T

Macro-nutrients
Revise and Test
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Food
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Food consists of nutrients and other
substances that the body needs.
The two groups of nutrients are
macronutrients and micronutrients.
1. Complete the following sentence:
Macronutrients are p……, f… and
c………… which the body needs in
l….. quantities.
2. We need nutrients in our diet but
what are the other two substances we
also need?
3. Give two reasons why we need
food. *
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The Need for
Protein
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Protein provides the building
blocks for growth and repair
of our bodies.
The arrows show some of the
ways we use protein.
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Our Hair
4. What else do we use protein Our Muscles
for? *
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Amino Acids
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Proteins are made from
twenty amino acids.
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5. What are non-essential or
dispensable amino acids?
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6. What are essential or
indispensable amino acids? *
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Proteins
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Proteins are found in foods of
plant and animal origin.
This pie chart shows where Vegetables
our sources of protein come 5% Potatoes 4%
from in the UK.
Eggs 3%
7. What are the two most
Other 6%
important sources of protein
in the UK?
Meat 36%
Fish 7%
8. Give one example of a
Milk 16%
cereal food that is a good
source of protein.
Cereals 23%
9. Give two examples of other
foods of plant origin that are
good sources of protein. *
Reference: British Nutrition Foundation
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Beans and Toast
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Although many vegetable foods are
good sources of protein, they are
said to have a low biological value.
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10. What does low biological value
mean?
11. Give two examples of foods that
are said to have a high biological
value.
12. What do we call a meal where a
combination of foods with a low
biological value are eaten together
to provide all the essential amino
acids? *
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Meat
Replacements
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Some people prefer not to eat meat
or other proteins from animals.
Novel Proteins have been
developed as alternative sources
of protein.
13. From what substance of plant
origin is Tofu and TVP (textured
vegetable protein made?
14. What is myco-protein (a tiny
mushroom like plant) made into? *
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Quorn Compared
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g/100g
31.7
24.8
23.1
3.2
1.8
Protein
Fat
Carbohydrates
15.2
12.3
3.9
5.4
1.8
0
0.2
Baked
Potato
Beef
Chicken
Quorn
35
30
25
20
15
10
5
0
15. Look at the graph to help you. What
would you say are the main qualities of
Quorn? *
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The graph
compares Quorn
with other protein
sources.
Carbohydrates
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There are two types of carbohydrates;
sugars and starches.
Sugars are easily released into the
bloodstream and give instant energy.
Starches are more complex carbohydrates
found in cereals e.g. wheat and rice,
pulses (peas, beans and lentils) and
vegetables.
16. Complete the missing words from this
sentence:
‘Complex carbohydrates are .……. made
from more .…… molecules, released at a
much …… rate than simple sugars.’ *
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Starches and
Sugars
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Eating starchy foods helps keeps
blood-sugar levels constant.
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17. Why might it be better to keep
our blood sugar level constant by
eating starchy foods?
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18. Give one other reason why we
should eat starchy foods rather
than sugary foods. *
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Types of Sugar
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There are different types of sugar.
One type of sugar is called NME
sugars.
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19. What do the initials NME mean
stand for?
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20. Where is intrinsic sugar
found?
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21. What does the term ‘hidden
sugar’ mean? *
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Tooth Decay
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Tooth decay or dental
caries affects many people
especially those who eat
foods containing sugar.
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22. What causes a tooth to
decay?
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23. Name two things we
should do to reduce tooth
decay caused by sugar. *
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Fat Facts
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24. Fill in the missing words:
warm / energy / protects / body
cells / fatty acids
Fat is a good source of (a.). …..
(although very concentrated).
Fat provides us with vitamins A
and D and essential (b.). ……
Fat under the skin helps keep us
(c.) …….
Fat around our major organs (d.).
……. them from damage.
Fat is part of the structure of (e.).
…….. *
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Choosing Fats
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There are three types of fatty acids.
They are saturated, mono-unsaturates and
polyunsaturates.
Fatty meats, other milk dairy products and
eggs are high in saturated fatty acids.
Saturated fatty acids are also ‘hidden’ fats in
processed and take-away food, e.g. cakes,
meat-pies, chocolate, biscuits, sausages,
burgers.
25. What health problem is linked to eating too
many foods high in saturated fatty acids?
26. What is the main food source of unsaturated
fatty acids (mono-unsaturates and
polyunsaturates)? *
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Cholesterol
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Eating foods that are high in
saturated fat can increase
blood cholesterol levels which
can contribute to coronary
heart disease.
It is essential that fats are
included in our diet but eating
too much fat can lead to
obesity and heart disease.
27. In what part of the body is
cholesterol made?
28. What does the body use to
make cholesterol? *
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Suggested Answers
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1. Macronutrients are protein, fats and carbohydrates which the body
needs in large quantities.
2. Water and fibre (Non-starch polysaccharides or NSP).
3. Keeps us alive, energy, to avoid starvation/malnutrition, growth and
repair, fight disease, maintain health, social.
4. A source of energy.
5. Amino acids that our bodies can make.
6. Amino acids that we must obtain from our diet.
7. Meat and cereals.
8. Bread, rice, pasta etc.
9. Peas, beans, lentils, nuts.
10. They lack one or more essential amino acids and so are incomplete.
11. Animal proteins e.g. meat, fish, eggs, dairy produce.
12. A complimentary protein meal.
13. Soya.
14. Quorn.
15. Can be used for many dishes, low in fat, good source of protein, no
animal fat. *
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Suggested Answers continued
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16. Complex carbohydrates are starches made from more complex
molecules, released at a much slower rate than simple sugars.
17. Sustained release of energy, less likely to snack-usually on high fat/sugar
foods.
18. Contain other nutrients, they fill us up, contain dietary fibre.
19. Non milk extrinsic.
20. In unprocessed food e.g. fruit and vegetables contained in the cell walls.
21. Sugar in processed foods that we are not aware of and has little
nutritional value.
22. Bacteria feeds on sugar, producing acid, which then attacks tooth
enamel.
23. Eat less sugary foods, reduce exposure time of teeth to sugar, brush and
floss to clean and remove sugars
24. (a.) energy, (b.) fatty acids, (c.) warm, (d.) protect, (e.) body cells.
25. Coronary heart disease.
26. Vegetables oils and oily fish.
27. The liver.
28. Fatty acids, especially saturated fatty acids. *
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