Micro-Nutrients/ Non-Nutrients/ Nutrient Terms/ Food Handling

Front 1

When can nutrient loss occur?

Back 1

-harvesting

-transporting

-processing

-storage

-home preparation

-cooking of food

Front 2

Which factors affect nutrient loss?

Back 2

-eposure to air

-time

-temperature

-water soluable

Front 3

What is a mineral and what are the five major ones?

Back 3

Chemicals other than hydrogen and oxygem found in the body. Essential for health adn growth and are a part of many hormones and enzymes.

-Iron

-Calcium

-Iodine

-Sodium

-Potassium

Front 4

Vitamin D- other name, sources, function, defficiencies.

Back 4

Cholecalciferol- Fatty fish, dairy products, maragrine. Absorption adn metabolism hence formation of bones and teth. Rickets, osteomalacia

Front 5

Vitamin Folate- other name, sources, function, defficiencies.

Back 5

Vitamin B- Green leafy veggies, chicken liver, nuts. Metabolism of DNA, formation of enzymes adn red blood cells. Megoblastic anemia, neural tube defects in babies.

Front 6

What is a vitamin?

Back 6

A group of organic compounds essential for normal growth.

Front 7

What is a non-nutrient and what are three?

Back 7

Nutrients that your body can work and still function properly without. Not destroyed in cooking. Antioxidents, phytoestrogens, probiotics.

Front 8

Antioxidents- sources, function

Back 8

Function- Help find harmful substances in the body (free radicals) hence complementing the bodies defence system.

Source- Many fruits and veggies, wholegrain cereals

Front 9

Probiotics- sources, function

Back 9

Function- Enhance effectiveness of good bacteria in gut hence aid gastrointestinal disorders such as constipation and diarrhea.

Sources- Fermented into different food such as yogurt in Australia

Front 10

Phytoestrogens- sources, function

Back 10

Function- Act similarily to human hormome. Reduce coronary heart disease, prevent osteoperosis, reduce menopause.

Sources- Soy products (flaxseed)

Front 11

Iron- sources, function, deficiences, who needs

Back 11

Meat , formation of red blood cells, component of enzymes, anemia (reduced haemoglobin in body) , tiredness. Menstrating or pregnant women need more.

Front 12

Two types of iron and a food for each.

Back 12

Heme- Chicken, Salmon, Beef

Non-heme- Pumpkin Seeds, Prune Juice

Front 13

Calcium- sources, function, deficiences, what promotes absorption?

Back 13

Dairy products, soya beans, almonds, legumes. Muscle contraction, nerve functioning, hard stucture of bones and teeth. Osteoperosis adn rickets. Vitamin D, Exercise, lactose and phytic acid helps promote abosortion.

Front 14

Iodine- sources, function, defficiences, overdose

Back 14

seafood, thyroid gland functioning. Defficiencies- hair loss, dry skin, obesity, mental retardation in babies. Too much can cause burning of mouth, throat and stomach, fever and nausea.

Front 15

Potassium- Sources, function, defficiencies

Back 15

-Bread, butter, table salt.

-Fluid balance in body, nerve and muscle communication, part of enzymes.

-Hypokalemia, muscle weakness, fatigue, heart problems

Front 16

Sodium - sources, function, defficiencies, overdoses

Back 16

Sources - bread, butter, table salt

Function - assist body in fluid balance

Deficiencies - Nausea, vomiting, muscle cramps, dizziness.

Overdoses - dedma, kidney problems, stomach cancer, heart failure.

Front 17

What does RDI stand for?

Back 17

recommended daily intake

Front 18

What does AI stand for?

Back 18

Adequate intake

Front 19

What does UL stand for?

Back 19

Upper level of intake

Front 20

What does EER stand for?

Back 20

Estimated energy requirement

Front 21

What does AMDR stand for?

Back 21

acceptable macro-nutrient distribution range