Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
13 Cards in this Set
- Front
- Back
|
A balanced diet should contain 7 different components. Name these components.
|
Carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre.
|
|
|
What is the function of protein?
|
For growth and repair of cells.
|
|
|
What is the function of carbohydrates?
|
To use as energy.
|
|
|
What is the function of fats?
|
Stored energy.
|
|
|
What is the function of water?
|
Allows chemical reactions to take place, waste chemicals are passed out of the body in water, blood transports substances dissolved in water, water in our sweat cools us down
|
|
|
What is the function of fibre?
|
Gives something for the muscles of gut to push against during digestion (adds bulk).
|
|
|
What are the functions of the vitamins (A, C, D)?
|
Vitamin A - carrots, milk, butter, liver - for good eyesight, healthy skin
Vitamin C - oranges, lemons, citrus fruits - tissue repair, resistance to disease Vitamin D - fish oil, milk, butter, made by body in sunlight - strong bones and teeth |
|
|
What are the functions of the mineral ions calcium and iron?
|
Calcium - milk, green vegetables - strong bones and teeth
Iron - liver, meat, cocoa - healthy red blood cells |
|
|
What are the chemical elements present in carbs, proteins and fats?
|
Carbohydrates and Lipids- carbon hydrogen oxygen
Proteins- carbon, hydrogen, oxygen, nitrogen sulfur |
|
|
The structure of carbohydrates, proteins and lipids are large molecules made up from smaller basic units and are all broken down by individual enzymes. Name the smaller basic units and their enzymes.
|
Carbohydrates - Starch - Made up of glucose, is broken down with carbohydrase
Protein - Amino acids, broken down with protease. Fats - Fatty acids, Glycerol, is broken down with lipase. |
|
|
Describe the test for glucose.
|
Glucose will turn orange when added to Benedict’s solution and heated.
|
|
|
Describe the test for starch.
|
Starch will turn blue-black when Iodine is added.
|
|
|
What is the formula to calculate the energy content in a food sample?
|
Energy = Volume of water x 4.2 (specific heat capacity) x Tempurature change
Energy content (joules/g) = Energy/Weight |
