Food and its Nutrients (Home Science Module 1)

Vocabulary flashcards covering key terms and concepts from the Food and its Nutrients lesson (Module 1, Home Science).

Food

Substances we eat to satisfy hunger, provide energy and nutrients, and support social and emotional needs.

Nutrition

Science that explains what happens to food in the body, including digestion, absorption, and use of nutrients for growth and health.

Nutrients

Invisible chemical substances in food necessary for keeping the body healthy; includes carbohydrates, proteins, fats, vitamins, minerals, fibre, and water.

Carbohydrates

Main energy source; 4 kcal per gram; two types are simple sugars and complex starch; sources include cereals, potatoes, and fruits.

Simple carbohydrates

Sugars such as glucose and fructose; provide quick energy; sources include fruits, sugar, honey, and jams.

Complex carbohydrates

Starch; long chains of glucose; sources include cereals and potatoes; digested to glucose for energy.

Proteins

Nutrients for growth and tissue repair; 4 kcal/g; 1 g per kg body weight per day; sources include animal and plant foods.

Animal protein

Proteins from animal sources such as meat, fish, eggs, dairy.

Plant protein

Proteins from plant sources such as cereals, pulses, legumes, nuts.

Fats

Dense energy source; 9 kcal/g; animal vs plant fats; essential for energy, warmth, absorption of fat-soluble vitamins, padding, and flavor.

Fat-soluble vitamins

Vitamins A, D, E, and K; dissolve in fat and are stored in the body.

Vitamin A

Supports vision and skin health; deficiency can cause night blindness and dry conjunctiva.

Vitamin D

Works with minerals to build bones; produced by skin in sunlight; sources include oily fish and fortified dairy.

Vitamin E

Antioxidant protecting tissues; sources include cereals and vegetable oils.

Vitamin K

Essential for blood clotting; sources include green leafy vegetables.

Vitamin B Complex

Group of water-soluble vitamins involved in energy metabolism; sources include cereals, pulses, meat, and dairy.

Vitamin C

Water-soluble vitamin important for gums and teeth; prevents scurvy; sources include citrus fruits, leafy vegetables, guava, and amla.

Minerals

Inorganic nutrients required for bones, blood, nerves, and overall function; macro minerals vs micro minerals.

Calcium

Builds bones and teeth; aids in blood clotting and muscle movement; sources include milk and green leafy vegetables.

Iron

Component of haemoglobin; enables oxygen transport; deficiency causes anaemia; sources include leafy greens, cereals, liver, eggs, jaggery, and dates.

Iodine

Essential for thyroid function; deficiency can cause goitre and cretinism; sources include iodized salt and seafood.

Iodine Deficiency Disorders (IDD)

Goitre and cretinism resulting from iodine shortage; prevention via iodized salt.

Goitre

Enlargement of the thyroid gland due to iodine deficiency.

Cretinism

Severe mental and physical retardation caused by iodine deficiency during prenatal life.

Protein Energy Malnutrition (PEM)

Deficiency of protein and energy; common in children; includes Kwashiorkor and Marasmus.

Kwashiorkor

Protein deficiency with adequate calories; edema and pot belly; growth failure.

Marasmus

Overall energy and protein deficiency; severe wasting and growth retardation.

Night blindness

A sign of Vitamin A deficiency; poor vision in dim light.

Scurvy

Vitamin C deficiency; gums bleed, wounds heal slowly; prevented by fruits and vegetables.

Dietary Fibre

Indigestible carbohydrate in plant foods; increases stool bulk, promotes satiety, aids digestion; sources include whole grains, fruits, and vegetables.

Satiety

Feeling of fullness after eating; fibre-rich foods promote fullness and help prevent overeating.

Water

Not a nutrient in the strict sense but essential; component of body fluids, aids digestion, temperature regulation, and waste removal.