Please enable JavaScript.
Coggle requires JavaScript to display documents.
Nutrition - Coggle Diagram
Nutrition
Food Nutrients
carbohydrates
structure
Monosaccharides
- simplest form, single molecules, glucose, galactose and fructose
disaccharides
- consist of two monosaccharides linked together. e.g. sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (glucose + glucose)
polysaccharides
- built from many monosaccharides. e.g. starch, glucose, cellulose.
sources
naturally found in fruits and veg, dairy products and cereals.
found in processed foods usually by added sweeteners
functions
to provide energy to the body for cellular respartion which is glucose (carbohydrate) + oxygen --> water + carbon dioxide + ENERGY
proteins
structure
made up of amino acids, which in turn are made up of carbon, nitrogen, hydrogen and oxygen. they share the same basic structure
a central carbon atom with a hydrogen atom bonded together, an amino group and a carboxyl group (COOH), all carbon atoms hust have four bonds, the fourth bond is what differentiates the amino acids. it is the radical (R)
8 amino acids are essetial (nine as children)
proteins are formed when amino acids link together making chains, attached by peptide bonds. 2 AA=dipeptide, 3 AA=tripeptide, 4 or more AA=polypeptide
complete proteins contain all 8 essential amino acids, incomplete proteins are missing one or more essential amino acids.
sources
complete proteins are called high biological value (HBV) proteins. complete proteins are found mostly in animal foods - red meats, fish, poultry, eggs, milk cheese.
incomplete are often found in veg, legumes, nuts and cereals.
incomplete proteins can be eaten together to make complete proteins. examples of food sources are, rice, pita bread, hummus.
functions
growth of hair, nails, cells. haemoglobin proteins carry oxygen around the body. muscel growth. secondary source of energy. enzymes are protein to help break down food. hormones are often proteins, such as insulin and adrenalin.
lipids
structure
Saturated fatty acids
- make the fat firm, they are saturated because they cannot accept any more hydrogen atoms (H+). occur in veg and animal foods such as dairy products, fatty meats, pastries. associated with heart disease as they increase cholesterol levels
unsaturated fatty acids
monounsaturated
- short chained fatty acids that have one double bond. soft fats and oils. eggs, chicken, some fish. contains HDL which carries away colestorol from the arteries to liver reducing LDL cholesterol.
polyunsaturated
- more than one double bond, mainly found in veggies, nuts and seeds.
trans fatty acids - (type of polyunsaturated) adding hydrogen to artificially harden them. increases chance of heart disease, increases LDL, reduce HDL. not listed on ingredient panels, (they are hydrogenated, hydrogenated oils)
sources
olives, canola, seaseme, sunflowers, nuts, some frutis such as avocado. meat, oil fish, eggs, dairy fats. chocolates, fried foods
functions
membrane structure, body heat, growth and regulation, satiety, fat soluble vitamins, energy, organ protection,
vitamins
substances the body cannot synthesis, necessary for body to function, either 'essential non-nutrients' or antioxidants.
functions & sources
see table.
minerals
functions & sources
see table.
essential as they cannot be manufactured by the body, to keep organs and hormones and enzymes working.
water
structure
70% of our bodies are water
hydrogen in a 2:1 ratio (2 hydrogen, 1 oxygen)
sources
water, fruits, veg.
our body makes its own water as a by product of metabolic activities.
function
main ones include: regulates body temp. cells to grow, reproduce and survive, flushes body waste (especially urine), water soluble vitamins
Interrelationship Between Nutrients
iron
and vit c
vit c increases iron absorption
garden salad (spinach and tomatoes/capsicum)
and dietary fibre
NEGATIVE
df absorbs iron from the digestive tract, making absorbtion through the small intestine impossible.
calcium
and phosphorus
Equal amounts of calcium and phosphorous must be present or the body is less efficient at absorbing calcium
and vit d
Vitamin d controls calcium and phosphorous levels in the blood, as well as the amount of phosphorous absorbed from the digestive tract and kidneys
and lactose
Lactose in milk improves calcium transfer through the intestinal wall and into the blood
and fibre
the absorbtion of calcium may be reduced when a meal is high in acids found in fibre.
These acids bind to calcium making is unavailable for absorbtion oxalic acid found in some foods such as spinach is an example of such an acid
folate and vitamin B12
folate and vitamin b12 are needed to produce proteins in the cell, particularly the DNA needed to produce mature blood cells
If there is a deficiency of either one, the ability of the other is reduced.
SODIUM AND POTASSIUM
Sodium and potassium work together to:
o Maintain correct osmotic pressure within cells
o Relax and contract muscles
o Transfer nerve impulses
o Control the pH (acid/ base balance) of the body