Human Nutrition
Study online at https://quizlet.com/_efm9sq
1. Autotrophic vs. Autotrophic-organisms that can produce their own food
Heterotrophic Heterotrophic-organisms that cannot produce their own
food
2. What are lipids , lipids: fatty acids and glycerol
proteins and car- proteins: amino acids
bohydrates made carbohydrates: sugar molecules (e.g sucrose, glucose,
from? cellulose) (carbs are complex)
3. What are nutri- growth - materials for new cells and tissues
ents used for? energy - energy in food released during cellular respiration
is used to make ATP (for daily activities)
repair and replacement of damaged tissues
4. What is meant by - includes all the essential nutrients in the correct amounts
a balanced diet? needed by an organism for energy, growth, repair and
replacement, to remain healthy and for METABOLISM
5. Principle source source:
(4) + importance - dairy products, meat and fish, plant oils, nuts
of LIPIDS (4) importance
- insulation against cold
- long term energy storage
- needed to make certain cell parts (membranes)
- buoyancy
6. Principle source Source:
(7)+ importance - meat, fish and poultry, dairy, beans, nuts, eggs
of PROTEINS (3) importance:
- bodybuilding and for making new body tissues (repair
replacement growth)
- make up enzymes, hormones, blood proteins needed for
body to work, antibodies
- sometimes to supply energy
7. Principle source Sources and importance;
(4) + importance Honey,fruit,milk,veg - sugars for energy (fuels respiration),
of CARBS (1) nectar, fruit
1/9
, Human Nutrition
Study online at https://quizlet.com/_efm9sq
Rice, wholemeal foods, potatoes, bread, beans -
starch/glycogen for short term storage , don't affect os-
motic potential
Fruit, wholemeal foods - cellulose - for cell walls and
roughage in gut to prevent constipation
8. Function of vit- - vitamins and minerals: low quantities to help enzymes
amins, minerals, carry out their job
fibre: (3) - fibre - provides bulk for the intestine to push food through
and avoid constipation
9. Principle source VITAMIN C
and importance source: citrus fruits
of vitamin C (4) importance: for healthy connective tissues + collagen pro-
and D: (6) tein (skin hair gums bones)
Deficiency - scurvy
VITAMIN D
source: fish oils, milk, butter, skin response to sunlight
importance: helps absorb calcium from gut, strong bones
and teeth
10. Principle source MINERAL CALCIUM
and importance source: milk, fish, green veg
of mineral calci- importance: strong bones/teeth, plays a role in blood clot-
um (7) and iron: 4 ting, muscle contraction, transmission of nerve impulses
MINERAL IRON
source: liver, meat, egg
importance: used to make haemoglobin (carries oxygen in
red blood cells)
11. Principle source source: cellulose, fruit, veg, bran/cereal grain, wholemeal
and importance
of fibre:(7) importance: not digested and helps provide bulk to food
for easy passage and avoid constipation,
lowers cholestrol
12. principle source, source: yogurt, watery fruit, watermelon,
importance of
water:(6) importance:
2/9
Study online at https://quizlet.com/_efm9sq
1. Autotrophic vs. Autotrophic-organisms that can produce their own food
Heterotrophic Heterotrophic-organisms that cannot produce their own
food
2. What are lipids , lipids: fatty acids and glycerol
proteins and car- proteins: amino acids
bohydrates made carbohydrates: sugar molecules (e.g sucrose, glucose,
from? cellulose) (carbs are complex)
3. What are nutri- growth - materials for new cells and tissues
ents used for? energy - energy in food released during cellular respiration
is used to make ATP (for daily activities)
repair and replacement of damaged tissues
4. What is meant by - includes all the essential nutrients in the correct amounts
a balanced diet? needed by an organism for energy, growth, repair and
replacement, to remain healthy and for METABOLISM
5. Principle source source:
(4) + importance - dairy products, meat and fish, plant oils, nuts
of LIPIDS (4) importance
- insulation against cold
- long term energy storage
- needed to make certain cell parts (membranes)
- buoyancy
6. Principle source Source:
(7)+ importance - meat, fish and poultry, dairy, beans, nuts, eggs
of PROTEINS (3) importance:
- bodybuilding and for making new body tissues (repair
replacement growth)
- make up enzymes, hormones, blood proteins needed for
body to work, antibodies
- sometimes to supply energy
7. Principle source Sources and importance;
(4) + importance Honey,fruit,milk,veg - sugars for energy (fuels respiration),
of CARBS (1) nectar, fruit
1/9
, Human Nutrition
Study online at https://quizlet.com/_efm9sq
Rice, wholemeal foods, potatoes, bread, beans -
starch/glycogen for short term storage , don't affect os-
motic potential
Fruit, wholemeal foods - cellulose - for cell walls and
roughage in gut to prevent constipation
8. Function of vit- - vitamins and minerals: low quantities to help enzymes
amins, minerals, carry out their job
fibre: (3) - fibre - provides bulk for the intestine to push food through
and avoid constipation
9. Principle source VITAMIN C
and importance source: citrus fruits
of vitamin C (4) importance: for healthy connective tissues + collagen pro-
and D: (6) tein (skin hair gums bones)
Deficiency - scurvy
VITAMIN D
source: fish oils, milk, butter, skin response to sunlight
importance: helps absorb calcium from gut, strong bones
and teeth
10. Principle source MINERAL CALCIUM
and importance source: milk, fish, green veg
of mineral calci- importance: strong bones/teeth, plays a role in blood clot-
um (7) and iron: 4 ting, muscle contraction, transmission of nerve impulses
MINERAL IRON
source: liver, meat, egg
importance: used to make haemoglobin (carries oxygen in
red blood cells)
11. Principle source source: cellulose, fruit, veg, bran/cereal grain, wholemeal
and importance
of fibre:(7) importance: not digested and helps provide bulk to food
for easy passage and avoid constipation,
lowers cholestrol
12. principle source, source: yogurt, watery fruit, watermelon,
importance of
water:(6) importance:
2/9
