Nutrients

Samuel Marsh
Mind Map by Samuel Marsh, updated more than 1 year ago
Samuel Marsh
Created by Samuel Marsh almost 7 years ago
95
2

Description

GCSE Home Economics Mind Map on Nutrients, created by Samuel Marsh on 04/29/2013.
Tags

Resource summary

Nutrients
1 Protein
1.1 Protein molecule made of amino acids
1.2 Types of protein
1.2.1 High biological value (HBV)
1.2.1.1 Examples
1.2.1.1.1 Meat
1.2.1.1.2 Soya beans
1.2.1.1.3 Milk
1.2.1.2 Proteins that contain all the essential amino acids
1.2.2 Low biological value (LBV)
1.2.2.1 Examples
1.2.2.1.1 Cereals e.g. wheat
1.2.2.1.2 Pulses
1.2.2.1.3 Beans
1.2.2.2 Proteins that are missing one or more of the essential amino acids.
1.3 Deficiency
1.3.1 Adults
1.3.1.1 Lose muscle, fat
1.3.1.2 Internal organs weaken
1.3.1.3 Dry hair and skin
1.3.2 Children
1.3.2.1 Poor growth
1.3.2.2 Slow healing
1.3.2.3 Catch infections easily
1.3.2.4 Thin, weak
1.3.2.5 Hair thinning
1.4 Function
1.4.1 Growth
1.4.2 Maintenance
1.4.3 Repair and healing
1.4.4 Energy
2 Fat
2.1 Differnt types
2.1.1 Oil which is liquid at room temperature
2.1.2 Fat which is solid at room temperature
2.2 What are they made up of?
2.2.1 One part glycerol
2.2.2 Three parts fatty acids - a trigyceride
2.3 Different types of fat
2.3.1 Saturated
2.3.1.1 Fatty acids are full of hydrogen
2.3.2 Unsaturated
2.3.2.1 Fatty acids have double bonds and can take more hydrogen
2.3.3 Monounsaturated
2.3.3.1 Fatty acids have one double bond
2.3.4 Polyunsaturated
2.3.4.1 Fatty acids have two or more double bonds
2.3.5 Hydrogenated
2.3.5.1 Means adding hydrogen to make a liquid oil to become solid fat
2.3.5.2 Can make trans fats, which may be harmful to health
2.4 Function in the body
2.4.1 Provides energy
2.4.2 Stored in adipose tissue cells
2.4.3 Insulates body from cold
2.4.4 Protects vital organs (e.g. kidneys) and skeleton
2.4.5 Provides Vitamins
2.4.5.1 Vitamin A
2.4.5.2 Vitamin D
2.4.5.3 Vitamin E
2.4.5.4 Vitamin K
2.5 Sources
2.5.1 Visible fat
2.5.1.1 Butter
2.5.1.2 Meat
2.5.1.3 Margarine
2.5.2 Invisible fat
2.5.2.1 Cakes
2.5.2.2 Cheese
2.5.2.3 Pastries
2.6 Deficiency
2.6.1 Not enough
2.6.1.1 Deficiency of vitamins A, D, E and K
2.6.1.2 Not enough essential fatty acids for growth of body tissue.
2.6.2 Too much
2.6.2.1 If the energy is not used up in physical activity it will be stored as adipose tissue
2.6.2.2 Weight gain
2.6.2.3 Fat can build up in liver and cause health problems
3 Carbohydrates
3.1 Types of Carbohydrates
3.1.1 Sugar
3.1.1.1 Simple sugars (Monosaccharids)
3.1.1.1.1 Fructose
3.1.1.1.1.1 Fruit
3.1.1.1.1.2 Plant juics
3.1.1.1.1.3 Honey
3.1.1.1.2 Glucose
3.1.1.1.2.1 Vegetables
3.1.1.1.2.2 Ripe fruits
3.1.1.1.2.3 Sugar used in cooking
3.1.1.1.3 Galactose
3.1.1.1.3.1 Milk
3.1.1.2 Disaccharides
3.1.1.2.1 Sucrose (Glucose and fructose)
3.1.1.2.1.1 Sugar (Caster, granulated, brown)
3.1.1.2.1.2 Fruit and vegetables
3.1.1.2.2 Lactose (Glucose and galactose)
3.1.1.2.2.1 Milk
3.1.1.2.2.2 Milk products
3.1.1.2.3 Maltose (Glucose and fructose)
3.1.1.2.3.1 Cereals e.g. Barley
3.1.1.2.3.2 Malted biscuits
3.1.1.2.3.3 Milk drinks
3.1.2 Complex carbohydrates (Polysaccharides)
3.1.2.1 Starch
3.1.2.1.1 Root vegetables
3.1.2.1.2 Cereal products e.g. bread
3.1.2.1.3 Cereals e.g. wheat
3.1.2.2 NSP
3.1.2.2.1 Wholegrain cereal foods and products
3.1.2.2.2 Helps get rid of solid waste
3.1.2.3 Pectin
3.1.2.3.1 Fruits e.g. plums, apricots, apples
3.1.2.4 Dextrin
3.1.2.4.1 Toasted bread
3.1.2.4.2 Pastries
3.1.2.5 Glycogen
3.1.2.5.1 Formed in the body
3.1.2.5.2 Stored in the liver and muscles
3.1.2.6 Made of long chains of glucose units joined together in different ways
3.2 Deficiency
3.2.1 Not enough
3.2.1.1 Low blood glucose levels
3.2.1.2 Weight loss
3.2.1.3 Athletes to 'hit
3.2.2 Too much
3.2.2.1 Provides more energy than you use up in physical activity. This will be stored in adipose tissue and leads to weight gain
3.3 Made by plants during photosynthesis
3.4 The main source of energy
Show full summary Hide full summary

Similar

Nutrition
texttoffee
Sociology: Education
Siobhan Lee
Healthy Eating
texttoffee
Junior Cert Home Economics: Healthy Eating
dembaba987654321
Eggs
a stoddart
Consumer
Samira Alnougi
Food Packaging
lisa.moore678
Unit 8 - LO 6.1
denise.houser
Vegetables & Salads
a stoddart
Home Economics - Nutrients
Molly Patton
Food Technology - KEY TERMS
Dani Whitrick