Human Nutrition Ch:8

The functions of food

Provides energy, provides materials for the growth of new cells, repairs tissue

Human Nutrition

The science of how food affects our health

The functions of water

Chemical reactions, transporting nutrients, controlling body temperature

5 food groups

Carbohydrates, fats, proteins, vitamins, and minerals

Elements in carbohydrates

Carbon, hydrogen and oxygen

Subunits of carbohydrates

Sugars, e.g. glucose

Function of glucose

Provides energy for the brain and red blood cells

Long chains of carbohydrate

These form substances e.g. starch, fibre. Complex carbohydrates.

Starch

Found in rice, potatoes. Slow release of energy.

Fibre

Difficult to break down, cellulose found in plant cell walls. Prevents constipation.

Glycogen

Stored in animals' muscles and livers.

The function of fats

Heat, protect organs, form parts of cell membranes, energy source, form a waterproof layer.

Elements in fats

Carbon, hydrogen and oxygen but in different quantities

Function of protein

Join fats to make cell membrane, form hair, skin, nails, form muscle, form enzymes, antibodies and hormones

Structure of proteins

Carbon, hydrogen, oxygen and nitrogen

Subunits of protein

Amino acids

Subunits of fats

Triglycerides

Function of Vitamin A

Needed for good eyesight

Function of B group Vitamins

Controls energy release from food

Function of vitamin C

Needed for healthy gums and skin

Function of Vitamin D

Needed for healthy teeth and bones

Function of Vitamin K

Needed to clot blood

Three most important Minerals

Calcium, Iron and Magnesium

Function of calcium

Strengthens bones

Function of iron

Form haemogloblin in the blood

Function of magnesium

Maintain nerve and muscle function

Function of water

Keeps temperature steady, dissolves substances and is an important part of chemical reactions