Home Economics

Home Economics

1. Food for Health

   • Nutrition
     • Macro nutrients
       • Carbohydrates
         • supply energy and warmth and maintain normal body temperature
           • Sugars
             • Disaccharides- refined sugar
               • Can lead to dental carries and disease
                 • Cakes, biscuits, sweets
             • Monosaccharides- found in fruit
               • large fruit variety
           • Total complex carbohydrates or starches
             • helps with slow release energy
               • Bread, flour, potatoes, pasta, rice
       • Protein
         • Growth, maintenance and repair of body cells and tissues and provides energy
           • High biological value
             • Where a protein contains all essential amino acids
               • Milk, eggs, meat, fish, cheese, soya beans
           • Low biological value
             • Where a protein lacks one or more essential amino acid
               • Cereals, wheat, rice, oats, gelatine, pulses
       • Fat
         • Provides warmth and insulation, concentrated source of energy, essential fatty acids, surround and protect vital organs
           • Saturated (aminal) fat
             • can raise blood choloeterol levels
               • Meat and meat products, fats (butter), milk and dairy products
           • Unsaturated (Vegetable) fat
             • Mono and poly unsatrated fats help lower LDL cholestorol in the blood
               • Olive oil, rape seed oil, avocados, nuts and seeds
     • Micronutrients
       • Minerals
         • Calcium
           • Maintenance of bones & teeth, prevents osteoporosis, helps blood clot after injury, gives hardness and strength to bones & teeth
             • Milk, cheese, yoghurt, green leafy vegetables, tinned fish, dried fruits, fortified white flour
         • Iron
           • Forms red blood cells and helps transport oxygen around the body to prevent feeling tired, prevents anemia
             • Red meat- especially liver and kidney, green leafy vegetables, fortified white flour, dried fruit and pulses
         • Phosphorus
           • Works with calcium in formation, development and maintenance of strong bones and teeth
             • Milk, cheese, yoghurt, bread and cereal, meat and meat products, fish & nuts
         • Sodium
           • maintains fluid balance in the body, required for correct muscle activity- to low can lead to cramps
             • Table salt, salty food, canned food, take-away meals
       • Vitamins
         • water soluble
           • Vit B complex
             • help release energy from carbohydrates, growth and normal function of nervous system & growth in children
               • white and wholemeal foods, meat, live, kidney, fortified breakfast cereals
           • Vitmain C
             • make connective tissue, helps cuts and wounds heal, protects immune system, assists in absorption of iron, build and maintain healthy skin
               • blackcurrants, citrus fruits, green pepper, kiwi fruit, strawberry's
         • fat soluble
           • Vitamin A
             • assist in good vision, keep mucous membrane healthy, maintenance of sin and growth in children
               • milk, cheese, carrots, tomatoes, eggs, apricots, oily fish, spinach
           • Vitamin D
             • Formation of bones and teeth, promote quicker healing, aborption of calcium and phosphorus
               • cod liver oil, oily fish, egg yolk, breakfast cereals
           • Vitamin E
             • help prevent come cancers and heart disease and healthy skin
               • eggs, nuts, seeds, cereal
           • vitamin K
             • ensuring that the blood clots when injured to prevent blood loss
               • green vegetables, pulses, fruits, cereals, meat and liver
   • Diet related Disease
     • Obesity
       • When someone becomes so overweight that the extra weight is a danger to their health (usually 20% or more of ideal body weight)
         • increased risk of HBP, strokes, heart disease, deveoping type 2 diabetes, some cancers, strain on joints
     • Type 2 Diabetes
       • Your body can not use its own insulin or can not make enough to digest food into the glucose stage to be used for energy. this causes sugars to build up in the blood
         • you are more at risk of heart disease, strokes, HBP, kidney failure, blindness, circulation problems
     • Osteoporosis
       • bones loose some calcium and become brittle, due to a lack of Vitamin D
         • Bones become thinner and weaker, making them more liable to break
     • Coronary heart disease CHD
       • arteries taht carry blood from the heart become narrowed with a gradual build up of cholesterol
         • May cause a heart attack or stroke
     • Anemia
       • Shortage of iron (iron deficiency anaemia) iron forms haemoglobin which causes the red colour in blood and carries oxygen to all parts of the body for energy, if there is not enough iron, there is not enough haemoglobin to carry around oxygen
         • you feel weak, tired and short of breath, less resistance to infection and you may feel the cold more, also wounds may take longer to heal
     • high blood pressure HBP
       • arteries becoming narrowed or danaged by cholesterol building up on the walls or too much salt which makes the heart work harder to pump blood around the body
         • may put a strain on the heart, which can lead to heart disease or cause small arteries inside the brain to burst, leading to a stroke
   • Current dietary advice
     • fat
       • free sugars
         • calories
           • Fruit and veg
             • oily fish
               • red meat
                 • fibre
                   • salt
                     • total carbohydrates
   • benefits to health of a balanced and varied diet
     • Having a BVD helps protect you from many diet-related diseases as well as providing energy for activities and allowing you to grow, develop and have overall good health
       • A balanced diet includes all essential nutrients in the correct amount to meet our needs as well as including a variety of food that will supply us with the correct amount of energy, water and NSP/dietary fibre
         • dietary reference values
           • Age, gender, body size (weight/height), lifestyle/physical activity, occupation and special circumstances.
             • Reference nutrient intake (RNI), estimated average requirements (EAR) and lower reference nutrient intake (LRNI)
         • dietary needs of different individuals
           • babies and infants, young children, teenagers, adults, elderly, pregnant women, convalescents and begetarians

2. Contemporary Food Issues

3. Food Product Development