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U1 AOS 2 - Coggle Diagram

- - - - Absorbs calcium from the intestine and puts it into the bloodstream, as well as absorbing phosphorous
    - - Builds collagen, protein, skin formation, connective tissue, tendons and ligaments
    - - Improves metabolism and release energy from the carbohydrates
      - Cell repiration, circulation, nervous system improvement, red blood cell formation, and growth
    - - Red blood cell formation, Rapid synthesis of dna during cell division, nervous system maintenance, energy in the metabolism
  - - - Stengthens teeth, cartolage, tissues and bones, Heart functioning, bone density particularly for youth.
    - - Regulates the fluids from the body, including water and blood
    - - Forms the haem part of he haemoglobin which caries the oxygen in the muscle cells
    - - DNA synthesis and red blood cell formation
  - - - fruitd
      - Vegetables
      - Water and tea
- - - - simple carbohydrates
        
        fruit, honey, milk
      - Complex carbohydrates
        
        wholegrain, fruit, vegetables, legumes
      - Deficiency: loss energy levels, low energy stores, poor sport and academic performance, bowel cancer, temp maintenance levels, low concentration.
      - Excess: weight gain/obesity, high blood pressure, heart disease, diabetes, breathless
  - - - red meat, chicken, eggs, spinach, beans and chickpeas
        
        Deficiency: muscle and lean tissue broken down for energy needs, starvation, brittle bones, swollen joints.
        
        Excess: weight gain/obesity, high blood pressure, heart disease caused by obesity, diabetes.
  - - - monounsaturated fats
        
        assist in lowering of LDL (bad cholesterol)
        
        food sources: olive oil, avocado, canola oil, nuts, peanuts, margarine, cashews, almonds and peanut butter.
      - reduces levels of cholesterol and promoting the health od the heart and blood vessels .
      - polyunsaturated
        
        omega-3 and omega-6 act to lower LDL (bad cholesterol) and increase HDL (good cholesterol) reducing the risk of cardiovascular disease.
        omega-3 polyunsaturated fats also promote the elasticity of blood vessels and prevent blood cots, also decreasing the risk of heart attack and stoke
        food sources:
        omega 3 -- fish, trout, salmon, sardines
        omega 6 -- mainly nuts (walnuts), seeds and oil made from corn, safflower and soy
    - - trans fats
        
        most trans fats are created when liquid oil is converted into solid fat by a process called hydrogenation
        food sources:
        
        processed foods such as pies, pastries and cakes
        
        margarines and solid spreads
      - saturated fats
        
        found in foods of animal origins
        food source:
        
        full-cream milk
        
        cream and cheese
        
        fried takeaway food
        
        commercially baked goods (pastries and biscuits)
      - increase cholesterol levels and therefor contribute to cardiovascular disease