Nutrition Flashcards - Class 9 ICSE

Forty vocabulary flashcards covering core nutrition concepts from Class 9 ICSE notes, focusing on key terms, definitions, and relationships in nutrition.

Nutrition

The supply of essential organic and inorganic compounds (nutrients) needed by the body.

Nutrients

Chemical compounds in food required for growth, energy, repair, and regulation.

Food

Any substance eaten or drunk that contains nutrients.

Diet

The combination of food items that one regularly eats.

Balanced diet

A diet that provides all necessary nutrients in correct amounts for proper body functioning.

Carbohydrates

Organic compounds of carbon, hydrogen, and oxygen in a 2:1 ratio; the body's principal energy source.

Carbohydrates energy source

Carbohydrates are the principal energy source for the body.

Glucose energy value

1 mole of glucose releases 686 kcal of energy.

Monosaccharides

Simple sugars; the single-unit building blocks of carbohydrates (e.g., glucose, fructose, galactose).

Glucose

A monosaccharide and the main fuel for most body cells.

Fructose

A monosaccharide found in fruits; component of sucrose.

Galactose

A monosaccharide that combines with glucose to form lactose.

Disaccharides

Carbohydrates formed by two monosaccharide units; examples include sucrose, maltose, lactose.

Sucrose

A disaccharide composed of glucose and fructose.

Maltose

A disaccharide composed of two glucose molecules.

Lactose

A disaccharide composed of glucose and galactose.

Starch

The plant storage form of carbohydrates; an insoluble polysaccharide.

Cellulose

A carbohydrate in plant cell walls that provides roughage and is largely indigestible.

Glycogen

The storage form of carbohydrates in animals.

Roughage

Non-digestible cellulose that helps bowel movement and prevents constipation.

Sources of roughage

Vegetables, fruits, cabbage, and wheat (dalia) are common roughage sources.

Fats

Fats are composed of carbon, hydrogen, and oxygen; contain less oxygen than carbohydrates.

Fat composition

Fats are made up of carbon, hydrogen, and oxygen with less oxygen than carbohydrates.

Energy value of fat

1 g of fat yields about 9.45 kcal of energy, more than carbohydrates.

Functions of fat

Produces energy; storage form of energy; solvent for fat-soluble vitamins; provides insulation.

Proteins

Large molecules made of carbon, hydrogen, oxygen, and nitrogen (sometimes sulfur and phosphorus).

Amino acids

The building blocks of proteins.

Protein composition

Proteins contain nitrogen; some also contain sulfur and phosphorus.

Growth and repair

Main functions of proteins in growth and repair of body cells and tissues.

Emergency energy from proteins

In emergencies, proteins may provide energy.

Main functions of proteins

Growth, repair, and potential energy source in emergencies.

Kwashiorkor

Severe protein deficiency in children.

Kwashiorkor symptoms

Underweight; swollen belly; dark or scaly skin; stunted growth.

Kwashiorkor treatment

Protein-rich diet including pulses, milk, egg, fish, meat, soybean, and jaggery.

Sucrose components

Sucrose is glucose + fructose.

Maltose components

Maltose is glucose + glucose.

Lactose components

Lactose is glucose + galactose.

Plant storage form of carbohydrates

Plants store carbohydrates as starch.

Roughage role in digestion

Roughage aids bowel movement and prevents constipation.

Carbohydrates as energy source

Carbohydrates are the principal energy source for the body.

Glycogen vs starch

Glycogen is the storage form of carbohydrate in animals; starch stores carbohydrate in plants.

Food vs Diet distinction

Food is any nutrient-containing substance; diet is the combo of foods eaten.

Caloric value comparison: fat vs carbohydrate

Fat provides more energy per gram (about 9.45 kcal/g) than carbohydrates.

Protein energy potential

Proteins can supply energy in emergencies, though their primary role is growth and repair.

Roughage sources list

Common roughage sources include vegetables, fruits, cabbage, and wheat (dalia).