Nutrition and their Functions

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ICSE Home Science (Nutrients And Their Functions) Mind Map on Nutrition and their Functions, created by Snehal on 06/09/2014.

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Created by Snehal over 5 years ago
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Nutrition and their Functions
1 Carbohydrates
1.1 Source of Energy
1.2 Glycogen Reserves
1.3 Protein Sparing Action
1.4 Fat Metabolism
1.5 Gastro Intestinal Functions
1.6 Heart Function
1.7 Central Nervous System
1.8 Sugars
1.9 Cereal Grains
1.10 legumes
1.11 potatoes
2 Proteins
2.1 Meat
2.2 Nuts
2.3 Dairy Products
2.4 Imp. Constituent of Blood
2.5 Essential Component of Enzymes, Hormones
2.6 Present as Antibodies
2.7 Maintains Fluid Balance
2.8 Growth and Development of Tissues
2.9 Supplier of Energy
2.10 Marasmus
2.11 Kwashiorkor
2.12 Pulses n Cereals
2.13 1.5g/kg
3 Fats
3.1 Dairy Products, Oils and Meat Fats
3.2 Good for Skin and Eyes
3.3 Provide anti-infectious Vitamines
3.4 Help in assimilation of fat soluble vitamins
3.5 Energy Reserve
4 Vitamins
4.1 Fat Soluble
4.1.1 Vit. A Vision Epithelial Tissues Infection Resistance Changes in the eye -> Xerophthalmia Epithelial Changes Skin Changes Changes in Alimentary tract Lowered resistance to Infections lAnimal sources: liver, kidney,whole milk, egg and butter Yellow and Green leafy Vegetables 10000 micrograms - 4600 micrograms
4.1.2 Vit. D Metabolism and absorption of Ca and P (Formation of Bones) Rickets, Osteomalacia Fish Liver Oils, UV Rays
4.1.3 Vit. E Cereal, Seed oils, wheat gram oil, green leafy vegetables,nuts and legumes reproductive failure, macrocytic anaemia 10-30 mg/ day
4.1.4 Vit. K cauliflower, spinach, soyabean, also synthesized in intestinal tract by bacteria Synthesis of Prothrombin( required for clotting) Haemorrhage
4.2 Water Soluble
4.2.1 B-Complex Thiamine (B 1)

Attachments: 0.5mg/ 1000cal Whole grains, unpolished rice,meat, poultry, fishsoyabean Utilization of Carbs Beri Beri Infantile Dry Wet Wernicke's Encephalopathy Riboflavin (B 2) 1.5 mg/ day Milk/products, liver, heart, kidney,eggs, green leafy vegetables and whole grains Maintaining activity in oxidative process in the living cell release of energy tissue maintenance of skin, mucous membranes and eyes Light sensitivity, vision dimness, eyestrain Cheilosis Niacin (B 3) Constitute in Coenzyme Oxidation of Glucose, release of energy liver, bean, meat, poultry, fish, legumes Pellagra 10-16 mg/ day Cynocobalamin (B12) Milk, liver, meat healthy blood formation Proper Growth of bones Vitamin Folic Acid Sprouted Pulses, Cauliflower, Green Vegetable, Meat and Fish Maturation Of RBC
4.2.2 Vit. C Antioxidant Collagen Biosynthesis Oxidation of Tyrosine Reduction of Fe203 to Fe2O for ready assimilation Conversion of Folic acid to Folinic Acid (active form) Healthy Development of Bones and Teeth Healing Of Wounds and ability to withstand stress Citrus Fruits, Spinach, Cabbage, Turnip and other fresh fruits and vegetables Scurvy 30-50 mg/ day
5 Minerals
5.1 Calcium
5.1.1 Milk/Products, Green Leafy Vegetables
5.1.2 Building skeleton and teeth Normal Behaviour of heart and Nervous System Blood Clotting Process
5.1.3 400-600 mg(general), 1g (special)
5.1.4 Osteo Porosis/Malacia Rickets
5.2 Phosphorus
5.2.1 Formation of Teeth and Bones Maintenance of Acid-base ablance of blood Energy for muscle contraction Enzymes->carb metabolism
5.2.2 1g/day
5.2.3 Dairy, Green Leafy Vegetables, FIsh, Meat
5.3 Iron
5.3.1 Oxidation process in Body Myoglobin stores energy for muscle contraction
5.3.2 Anaemia Nutritional Pernicious Hypochromic macrocytic
5.3.3 20-30 mg/ day
5.3.4 Liver, Meat products, Egg Yolk, Green Leafy Vegetables, Beetroot,Dry Fruits,Raw Sugar and Molasses
5.4 Iodine
5.4.1 Thyroxin, to influence oxidation of cells Normal Growth and Development
5.4.2 Goitre, Sterility
5.4.3 Marine/shell fish, leaves and flowers of plants
5.4.4 100-150 micrograms
5.5 Fluorine
5.5.1 Milk, Eggs and Fish
5.5.2 8/1000000
5.5.3 Protection of Teeth
6 Water
6.1 Solvent for products during digestion
6.1.1 Regulation of Body Temperature
6.2 5-6 glasses/ day
7 Roughage
7.1 Normal functioning of intestine and Bowel Movements.
7.2 Cereals, Whole grains, Fresh Fruits, Vegetables

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