Nutrition

Vocabulary flashcards for WJEC Level 3 Applied Diploma in Food Science and Nutrition covering key concepts.

Nutrients

Substances including proteins, lipids, carbohydrates, minerals, vitamins, and water, structured and used by the body.

Malnutrition

Imbalanced nutrition, including both overnutrition (leading to weight gain, obesity, and diseases) and undernutrition (leading to weight loss, weakness, and proneness to illness).

Macronutrients

Foods that give us energy, classified as carbohydrates, protein, and fats.

Energy Balance

Balancing caloric intake with energy expenditure to maintain a healthy weight, influenced by factors like age, sex, and activity level.

Calories (kcal)

Units of energy from food; excess calories are stored as fat. Not all calories on food labels are 'available' due to factors like fiber content and protein use for growth.

Reference Intake

Recommended daily intake of nutrients like carbohydrates (260g), protein (50g), and fat (less than 70g) for an average adult consuming 2000kcal.

Nutritional Labelling

Color-coded information indicating high (red), medium (amber), or low (green) amounts of fat, saturated fat, sugars, and salt in food.

Physical Activity Level (PAL)

A number expressing a person's daily physical activity, used to estimate total energy expenditure.

Basal Metabolic Rate (BMR)

The amount of energy (calories) needed to support the body's basic functions at rest.

Body Mass Index (BMI)

A measurement of body fat based on height and weight, used to indicate if a person is underweight, normal, overweight, or obese.

Respiration

The process of releasing energy from glucose, using oxygen to produce carbon dioxide, water, and energy.

Nutrient Density

The amount of beneficial nutrients in a food product in proportion to its energy content, weight, or amount of detrimental nutrients. High nutrient density = Low calorie and nutritionally rich. Poor nutrient density = Energy dense but nutrient poor

Biological Value (BV)

A measure of the proportion of absorbed protein from a food that becomes incorporated into the proteins of the body.

Complementary interaction of proteins

Eating a range of LBV foods so that each protein eaten will complement others and altogether they will provide all the essential amino acids

Micro Nutrients

Vitamins & Minerals. Needed in small amounts for maintaining normal cell function. The body may produce some itself.

Macro Nutrients

Protein, Carbohydrates & Fiber, Fats, Water. Needed in larger amounts. Our main energy providers.

Silicon

Found in connective tissues; strengthens structural proteins such as Collagen and Elastin, which are essential for healthy bones and joints. Silicon also encourages the deposition of Calcium into bones.

Carbohydrates

The body’s main source of energy (fuel). Always converted to glucose before it is used by cells.

Glucose

The only form of energy the brain uses.

Glycogen

Form in which the body can store glucose in the muscles and liver.

Fiber

Found in healthy carbohydrates, but isn’t digested or broken down so is not accessible as an energy.

Amylose

A straight chain polymer of D-glucose units.

Amylopectin

A branched chain polymer of D-glucose units.

Amylase

The enzyme we produce to break down carbohydrates.

Photosynthesis

Process by which green plants make carbohydrates using water from the soil and carbon dioxide to provide carbon, hydrogen and oxygen & trap solar energy

Fructose

A monosaccharide found in fruit and honey. Molecules are arranged in a pentose ring

Glucose

A monosaccharide found in ripe fruit and some vegetables. Molecules are arranged in a hexose ring

Galactose

A monosaccharide found in Mammalian breast milk.

Polysaccharides

Large molecules made almost entirely from glucose molecules joined together in different formations. They are mostly insoluble in cold water and are not sweet to taste despite being mainly sugars.

Starch

glucose joined together on straight chains and branches

Dextrin

made when starchy foods are cooked of baked

Cellulose

cant be digested by humans, its importance is as dietary fiber

Pectin

formed when lots of glucose is formed into a web and forms a gel with water to make the structure of jams when boiled sugar and acid and then cooled.

Glycogen

made by humans and animals – formed by many glucose polymers as a store of energy in the liver and muscles

Hydrolysis

A chemical reaction in which a molecule of water ruptures one or more chemical bonds.

Dietary Fiber

Consists of non-starch polysaccharides and other plant components. Important for helping the movement of waste along the gastrointestinal tract.

Glycemic Index (GI)

A way to measure the impact that carbohydrate-containing foods have on blood sugar, or blood glucose.

Protein

Essential for the growth, maintenance and repair of body tissue. Part of every living cell and some tissues like skin, muscle, hair and the core of bones and teeth!

Amino acids

Chemical units which proteins are arranged into. They are joined together in long chain, Polymers, to form proteins

Peptide Bonds

Amino acids joined together to other amino acids, connecting the amino acid of one amino acids with the carboxyl group of another amino acid with the loss of water called the condensations reaction.

Denaturation

When Heat, mechanical action and pH. can disturb and break down the bonds in protein together and cause them to unravel.

Protein digestions

Enzymes put back the molecule of water and break the bonds of the peptides – this is called hydrolytic reactions or hydrolysis

Nonessential amino acids

Most amino acids can be made in the body this way

Essential amino acids

Some amino acids cant be made in the body and these are essential amino acids

Lipids

Carbon, oxygen and Hydrogen arranged into triglycerides – which consist of one unit of glycerol and three fatty acids.

Triglycerides

A fat molecule consisting of one molecule of glycerol and 3 fatty acids

Monounsaturated fatty acids

Have one double bond

Polyunsaturated fatty acids

Contains two or more double bonds

Hydrogenated fats (Transfats)

Unsaturated fats that can except more hydrogen which will bond to the carbon when the double bonds are broken.

Saturated fat

a fatty acid with single bonds and as many hydrogen atoms as it can hold

Monounsaturated fat

a fatty acid with one double bond

Polyunsaturated fat

a fatty acid with two or more double bonds

Cis fatty acids

Have two hydrogen atoms attached to the double bond in the same side of the carbon chain

Trans fatty acids

Have the two hydrogen atoms bonded to the double bond in the opposite sides of the carbon chain.

Rancidity

Oils and Fats go ‘’rancid’’ through oxidation. This can produce a unpleasant, acrid and powerful off flavours and smells

Water-soluble vitamins

These vitamins are not stored in the body. Vitamins C and the B vitamins — thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B7) and cobalamin (B8).

Fat-soluble vitamins

These vitamins are stored in the liver and fatty tissues until required. A, D, E and K.

Anoxiaident

Added to some foods to slow down or prevent Oils and Fats

Thiamin

Vitamin B1 in food. Energy release from carbohydrates Nerve function Production of DNA and RNA so growth and repair happen

Beri Beri

A vitamin B1 deficiency (Thiamin). Effects nerves and muscles

Riboflavin

Vitamin B2 in food. Energy release from carbohydrates, fats and proteins Converts retinol into retinoic acid Converts tryptophan (protein) into niacin Production of B6

Niacin

Vitamin B3 in food Helps with digestion and digestive system health Helps with the processing of carbohydrates.

Pellagra

Vitamin B3 deficiency (Niacin) – diarrhoea, dementia and dermatitis

Pantothenic Acid

Vitamin B5 in food Converts to coenzyme A which is involved in the metabolism of protein fats and carbohydrates during respiration

Coenzyme A

Involved in the metabolism of protein fats and carbohydrates during respiration

Pyridoxine

Vitamin B6 in food Coenzyme which plays a role in metabolising fatty acids, protein and glycogen Incorporating Iron into haemoglobin

Biotin

Vitamin B7 in food. Coenzyme needed to produce fatty acids Needed for gluconeogenesis

Gluconeogenesis

The process that coverts pyruvate into glucose

Folate/ Folic Acid

Vitamin B9 in food Needed for healthy red blood cells Precursor tot the production of DNA Cofactor in metabolic reactions especially during pregnancy Prevents spinal cord defects in foetuses

Cobalamin

Vitamin B12 in food Needed for healthy red blood cells Coenzyme in digestion of macronutrients Production and control of DNA Healthy nerve and haemoglobin production

Ascorbic Acid

Vitamin C in food needed to help absorb iron (covers it from Fe3 to Fe2 in the ileum) Cofactor in enzymic reactions needed to produce collagen for connective tissue which binds cells together Antioxidant

Electrolytes

Conduct nerve signals and regulate fluid balance in the brain

Minerals

Inorganic compounds needed in the body to regulate nerves, blood, fluid and more. Act as the building blocs for many body tissues.

Hydroxyapatite

Main component of that makes up strong bones and teeth Ca₁₀(PO₄)₆(OH)₂

Iron

Trace Element that is needed to Makes haemoglobin in red blood cells that carry oxygen

Non-Heme Iron

Found in Green leafy vegetables, apricots, lentils, plain chocolate (85% cocoa+) [Fe3] Needs to be consumed with vitamin C

Heme Iron

Found in red meat (including offal) and egg yolks [FE2]

Iodine

Trace Element used to make Thyroxin and other thyroid hormones. Crucial for fetal and neonatal brain development.

Trace Element

An element that is a required nutrient in the diet in small amounts (less than 100 mg per day).
Often act as a cofactor in enzyme reactions.

Fluoride

An element used to Strengthens tooth enamel and bones

Thyroxine

The main hormone secreted into the bloodstream by the thyroid gland. It plays vital roles in metabolism, heart and muscle function, brain development, and maintenance of bones

Hyponatremia

Is a medical condition of low serum sodium. Early symptoms fatigue, nausea, headaches, muscle cramps.

Oxidisation

The process oils and fats go rancid through

Rhodopsin

A light sensitive protein that Retina joins with opsin to form enabling the eye to see in dim light

Epithelial cells

Retinoic acid id an important growth substance for cells that line the cavity and surface of blood vessels found in glands and organs

Phytochemicals

Chemical substances found naturally in food have been identified as having a benefit to peoples health and are a plant based chemical

Carotenoids

Mainly yellow, orange, and red fruit and vegetables that. Contain Vitamin A, are Antioxidants, lower blood cholesterol & strengthen the immune system

Phytosterols

Found in Seeds, nuts and unsaturated fat oils, that lower blood cholesterol.

Phyto–oestrogens

Found inCocoa, cloves, berries, cherries, apples, beans, nuts, vegetables, soya, black and green tea. Antioxidants which May help protect against certain cancers, some strengthen the immune system, Help prevent inflammation of the body, Regulated blood pressure & Regulates blood Glucose.

Polyphenols

Found inSoya beams (and products made of soya) flax, wholegrain foods. Which May help protect against certain cancers Some strengthen the immune system Regulates blood Glucose

Sulphides

Found in Onions, Garlic, chives, challots, which are Antioxidant & May help protect against certain cancers. Some strengthen the immune system Help prevent inflammation of the body Regulate blood pressure Regulates blood cholesterol

Lycopene

A phytochemical belonging to the family of carotenoids responsible for tomatoes’ red color. Acts as an antioxidant in your body, protecting you from damage, heart disease, cancer etc.

Anaphylaxis

A term for sever allergic food reactions

Aldehydes

Toxic substances that are formed when oil is heated to a high temperature for a long period of time, these have been linked to an increased risk of cancer and other diseases

Isothiocyanates

A group of phytochemicals, give cruciferous vegetables their taste – and have one of the strongest anti- cancerous properties among phytochemicals

Non- IgE food allergies

Are not common. They happen due to the production of t cells, a type of white blood cell producing T cells that release specific chemicals that produce an inflammatory response in the body.

Food Intolerances

An unpleasant reaction to food that do not involve the immune system.

Table d’Hôte

A menu Suitable for one of the religious groups is a menu that includes a Starter, Main meal and Dessert.

Myco-protein

Is used in fillets to provide a ‘chicken like’ texture.

Tofu

(made from soya beans) absorbs flavours, so is used as a meat alternative in stir-fries.