Balanced Diet and Nutritional Science

Flashcards covering essential vocabulary and definitions related to balanced diets, nutrients, and calorimetry experiments.

Balanced Diet

The correct proportion of all the major food groups needed to stay healthy and the right amount of energy to meet the body’s needs.

Carbohydrates

A key food group that serves primarily as a source of energy.

Sources of Carbohydrates

Includes bread, potatoes, and pasta.

Proteins

Nutrients needed for growth, repair, and building new cells.

Sources of Proteins

Includes meat, fish, and beans.

Lipids

A food group that provides energy storage and insulation.

Sources of Lipids

Includes meat, fish, butter, cheese, oil, and nuts.

Dietary Fibre

Important for aiding the movement of food through the gut (peristalsis).

Sources of Dietary Fibre

Includes vegetables and wholegrain foods.

Vitamins and Minerals

Essential for maintaining health.

Vitamin A

Needed for good vision, healthy skin, and a strong immune system.

Sources of Vitamin A

Includes carrots, leafy green vegetables, fish liver oil, liver, and butter.

Effect of Lack of Vitamin A

Can lead to night blindness.

Vitamin C

An essential part of collagen protein, necessary for skin, hair, gums, and bones.

Sources of Vitamin C

Includes citrus fruits and green vegetables.

Effect of Lack of Vitamin C

Can lead to scurvy.

Vitamin D

Essential for healthy teeth and bones.

Sources of Vitamin D

Includes dairy products and oily fish; also produced through sunlight exposure.

Effect of Lack of Vitamin D

Can lead to rickets.

Calcium

Needed for healthy bones and teeth, blood clotting, and muscle contraction.

Sources of Calcium

Includes milk, cheese, and eggs.

Effect of Lack of Calcium

Can lead to rickets, weak teeth, muscle spasms, and poor blood clotting.

Iron

Necessary to make hemoglobin in red blood cells, which carries oxygen in the body.

Sources of Iron

Includes red meat, leafy green vegetables, beans, and nuts.

Effect of Lack of Iron

Can lead to anemia, characterized by tiredness due to reduced oxygen transport.

Water

Makes up 70% of the body and is necessary for chemical reactions.

Malnutrition

Having an unbalanced diet that can lead to various health problems.

Factors Affecting Energy Requirements

Include age, sex, physical activity, pregnancy, and breastfeeding.

Energy Requirements with Age

Increase from childhood to adulthood, then decrease towards old age.

Physical Activity and Energy Requirements

More active individuals require more energy for movement.

Energy Requirements During Pregnancy

Increase to support the growth of the developing fetus.

Nutrients Needed During Pregnancy

Extra calcium and iron for developing bones, teeth, and blood.

Breastfeeding and Energy Requirements

Increased energy needed to produce high-quality breast milk.

Purpose of Calorimetry Experiment

To investigate the energy content of different food samples.

Apparatus for Calorimetry Experiment

Includes boiling tube, holder, Bunsen burner, mounted needle, measuring cylinder, balance, thermometer, water, and food samples.

Heating in Calorimetry Experiment

A fixed volume of water is heated by the burning food sample.

Energy Calculation in Calorimetry

Energy content is calculated based on the temperature change of water.

Limitations of Calorimetry Experiment

Includes incomplete burning, energy loss to the environment, varying distances, and uneven heat distribution.

Addressing Incomplete Burning of Food Sample

Relight the food sample until it no longer lights up.

Minimizing Heat Energy Loss

Achieved by using a clamp, stirrer, heat shield, lid, and insulation.