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CHAPTER 3 NUTRITION - Coggle Diagram
CHAPTER 3 NUTRITION
Classes of food : 7
Carbohydrate
Elements: Carbon, Hydrogen and Oxygen
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Examples of carbohydrates: Banana, Rice, Bread, Potato, Honey, Sugar
Types of carbohydrate: Starch, Glycogen and cellulose
Protein
Elements: Carbon, Hydrogen, Oxygen and Nitrogen
Sources: Egg, Meat, Beancurd, Nuts
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Functions: Growth, Repair damaged tissues, Replace dead cells, Synthesize enzymes hormones antibodies
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Fat
Elements: Carbon, Hydrogen and Oxygen
Sources: Oil, Butter (animal fats), Palm oil, Coconut oil
Uses of fats: Source of energy, Heat insulator, Protect liver and kidney (organs), Transport vitamin A, D, E, K
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Vitamin
Carbon, Hydrogen, Oxygen, Nitrogen and Sulfur (organic compound)
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Types of Vitamins:
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Fat-soluble vitamins -Vitamin A, D, E and K
Mineral
Elements: inorganic (I, I, O, P, C, S）
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Types of minerals: Calcium, Sodium, Iron, Iodine, Phosphorus, Potassium
Fibre
Elements: Carbon, Hydrogen and Oxygen
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Advantages: Prevent constipation, Makes the food travel faster along the digestive tract
Sources: Oat, Vegetables, Grains
Water
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Advantages: Keep the body temperature constant / regulate body temperature, Water acts as a solvent, Transportation medium of nutrients and oxygen
Organic & Inorganic
Organic
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Exp: Carbon, Hydrogen, Oxygen
Inorganic
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Exp: Zinc, Phosphorus, Selenium
Notes:
End-products are amino acids, glucose, fatty acids and glycerol produced in the small intestine.
In the small intestine, the end-products are absorbed by millions of tiny villi.
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The blood vessels will absorb amino acid and glucose into the bloodstream so that they can be assimilated to all the parts of the body.
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In order to increase the absorption rate of end-products in the small intestine, the villi are: many folds and small so that the surface area is large and it must be a thin layer
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Amino acids are used for growth, synthesizing hormones and enzymes, and repairing dead cells.
Fatty acids and glycerol are used to provide a high supply of energy, insulator and protect the inner organ.
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