Macronutrients (carbs, fats, protein)

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A-Level Health & Social Care (Jinks) Flashcards on Macronutrients (carbs, fats, protein), created by JessoPippa on 07/06/2014.
JessoPippa
Flashcards by JessoPippa, updated more than 1 year ago
JessoPippa
Created by JessoPippa over 10 years ago
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Question Answer
Macronutrients.... ...needed to provide energy ...carbs, fats & protein
Carbs... ...main source of energy ...compound of oxygen, carbon & hydrogen ...1g=4cals ...only dietary source of glucose ...energy from carbs=glycogen stored in liver & muscles ...when energy is needed, glycogen is converted into glucose by liver during respiration ...too many carbs = stored as excess fat ...50% of diet should be carbs
Simple carbs (sugars)... ...provide energy for immediate use but no other useful nutrients ...e.g. cake ...can be split into intrinsic & extrinsic sugars ...made up of monosaccharides & disaccharides
Complex carbs (starch)... ...good source of energy ...rapidly stored & used by the muscles ...e.g. potatoes ...made up of polysaccharides ...should make up 50% of diet (increase if active)
Dietary fibre... ...type of carb also known as non-starch polysaccharide (NSP) ...isn't used for energy but it does lower cholesterol & blood sugar ...too little = obesity (due to high cholesterol) ...keeps you feeling fuller for longer ...e.g. whole grain cereals
Carbs are classified into 3 groups based on structure... ...monosaccharides (simplest molecule) ...disaccharides (2 monosacs joined together with the remove of 1 water molecule) ...polysaccharides (made up of lots of monosacs)
What happens to carbs when consumed & then needed for energy... ...intake > polysaccharides broken inton> disaccharides broken into > monosaccharides > stored as glycogen in liver & muscles > when needed for energy glycogen is converted into glucose by the liver during respiration
Fats... ...made up of 3 fatty acids attached to 1 glycerol molecule (called triglyceride) ...1g=9cals ...we need fats to make cell membranes, control biochemical reactions, carry fat soluble vitamins & cushion organs ...too much fat = stored under skin as adipose tissue ...35% of diet should be fat
Saturated fat (bad)... ...converted to cholesterol by liver ...no more than 11% of our fat intake should be saturated per day ...solid at room temperature ...e.g. butter, cheese ...too much saturated fat = too much cholesterol = obesity, hypertension, atherosclerosis etc
Unsaturated fats (good)... ...reduces cholesterol & is good for heart ...good source of omega 3 ...aids growth ...liquid at room temperature ...e.g. oils, nuts, fish
Fats are classified based on structure... ...saturated fatty acids ...monounsaturated fatty acids ...polyunsaturated fatty acids ...trans fatty acids
What happens to fats when consumed & then needed for energy... ...when fats are digested they are broken down into fatty acids & glycerol molecules ...fatty acids go into blood stream (not used for energy which is why people get fat) ...glycerol goes into liver which is stored as glycogen which can then be converted into glucose by liver when needed for energy during respiration
Cholesterol... ...split into high density & low density lipoproteins ...low density lipoproteins = bad (clogs arteries) ...high density lipoproteins = good (removes cholesterol from arteries) ...cholesterol is needed to build cells walls, make hormones & digest fat ...too much cholesterol = obesity & related diseases
Protein... ...only used for energy as last resource ...made up of amino acids ...found mainly in muscle but also in skin & blood ...1g=4 cals ...e.g. red meat, nuts, seeds, fish, dairy ...needed for growth & repair, maintain muscle mass, help with function of cells ...15% of diet should be protein
Amino acids... ...found in plant & animal products ...there are 20 different types ...there are 8 essential amino acids that cannot be made by the body
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