Nutrition and their Functions

Snehal
Mind Map by , created over 5 years ago

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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Snehal
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
4.1.1.1 Vision
4.1.1.2 Epithelial Tissues
4.1.1.3 Infection Resistance
4.1.1.4 Changes in the eye -> Xerophthalmia
4.1.1.5 Epithelial Changes
4.1.1.6 Skin Changes
4.1.1.7 Changes in Alimentary tract
4.1.1.8 Lowered resistance to Infections
4.1.1.9 lAnimal sources: liver, kidney,whole milk, egg and butter
4.1.1.10 Yellow and Green leafy Vegetables
4.1.1.11 10000 micrograms - 4600 micrograms
4.1.2 Vit. D
4.1.2.1 Metabolism and absorption of Ca and P (Formation of Bones)
4.1.2.2 Rickets, Osteomalacia
4.1.2.3 Fish Liver Oils, UV Rays
4.1.3 Vit. E
4.1.3.1 Cereal, Seed oils, wheat gram oil, green leafy vegetables,nuts and legumes
4.1.3.2 reproductive failure, macrocytic anaemia
4.1.3.3 10-30 mg/ day
4.1.4 Vit. K
4.1.4.1 cauliflower, spinach, soyabean, also synthesized in intestinal tract by bacteria
4.1.4.2 Synthesis of Prothrombin( required for clotting)
4.1.4.3 Haemorrhage
4.2 Water Soluble
4.2.1 B-Complex
4.2.1.1 Thiamine (B 1)

Attachments:

4.2.1.1.1 0.5mg/ 1000cal
4.2.1.1.2 Whole grains, unpolished rice,meat, poultry, fishsoyabean
4.2.1.1.3 Utilization of Carbs
4.2.1.1.4 Beri Beri
4.2.1.1.4.1 Infantile
4.2.1.1.4.2 Dry
4.2.1.1.4.3 Wet
4.2.1.1.4.4 Wernicke's Encephalopathy
4.2.1.2 Riboflavin (B 2)
4.2.1.2.1 1.5 mg/ day
4.2.1.2.2 Milk/products, liver, heart, kidney,eggs, green leafy vegetables and whole grains
4.2.1.2.3 Maintaining activity in oxidative process in the living cell
4.2.1.2.3.1 release of energy
4.2.1.2.3.2 tissue maintenance of skin, mucous membranes and eyes
4.2.1.2.4 Light sensitivity, vision dimness, eyestrain
4.2.1.2.4.1 Cheilosis
4.2.1.3 Niacin (B 3)
4.2.1.3.1 Constitute in Coenzyme
4.2.1.3.1.1 Oxidation of Glucose, release of energy
4.2.1.3.2 liver, bean, meat, poultry, fish, legumes
4.2.1.3.3 Pellagra
4.2.1.3.4 10-16 mg/ day
4.2.1.4 Cynocobalamin (B12)
4.2.1.4.1 Milk, liver, meat
4.2.1.4.2 healthy blood formation
4.2.1.4.2.1 Proper Growth of bones
4.2.1.5 Vitamin Folic Acid
4.2.1.5.1 Sprouted Pulses, Cauliflower, Green Vegetable, Meat and Fish
4.2.1.5.2 Maturation Of RBC
4.2.2 Vit. C
4.2.2.1 Antioxidant
4.2.2.1.1 Collagen Biosynthesis
4.2.2.1.2 Oxidation of Tyrosine
4.2.2.1.3 Reduction of Fe203 to Fe2O for ready assimilation
4.2.2.1.4 Conversion of Folic acid to Folinic Acid (active form)
4.2.2.1.5 Healthy Development of Bones and Teeth
4.2.2.1.6 Healing Of Wounds and ability to withstand stress
4.2.2.2 Citrus Fruits, Spinach, Cabbage, Turnip and other fresh fruits and vegetables
4.2.2.3 Scurvy
4.2.2.4 30-50 mg/ day
5 Minerals
5.1 Calcium
5.1.1 Milk/Products, Green Leafy Vegetables
5.1.2 Building skeleton and teeth
5.1.2.1 Normal Behaviour of heart and Nervous System
5.1.2.2 Blood Clotting Process
5.1.3 400-600 mg(general), 1g (special)
5.1.4 Osteo Porosis/Malacia
5.1.4.1 Rickets
5.2 Phosphorus
5.2.1 Formation of Teeth and Bones
5.2.1.1 Maintenance of Acid-base ablance of blood
5.2.1.1.1 Energy for muscle contraction
5.2.1.2 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
5.3.1.1 Myoglobin stores energy for muscle contraction
5.3.2 Anaemia
5.3.2.1 Nutritional
5.3.2.2 Pernicious
5.3.2.3 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
5.4.1.1 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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