Died and nutrition

• What is included in a balanced diet?

  The right proportions of nutrients
• What is the primary function of carbohydrates in a balanced diet?

  Provide energy
• Why are proteins important in a balanced diet?

  Needed for growth and repair
• What are the functions of lipids in a balanced diet?

  Provide energy, insulation, and protection
• What roles do vitamins A, C, and D play in health?

  Support vision, skin health, immunity, and bone strength
• What is the function of calcium and iron in a balanced diet?

  Calcium for bones/teeth, iron for red blood cells
• Why is water essential for the body?

  Essential for all bodily functions
• What is the role of dietary fibre in a balanced diet?

  Helps with digestion and bowel health
• What are the functions and sources of key nutrients in a balanced diet?

  • Carbohydrates: Energy; sources include bread, rice, pasta
  • Proteins: Growth and repair; sources include meat, fish, eggs
  • Lipids: Energy, insulation; sources include butter, oil, nuts
  • Vitamin A: Vision, skin health; sources include carrots, liver
  • Vitamin C: Healthy skin, wound healing; sources include citrus fruits
  • Vitamin D: Calcium absorption, bones; sources include sunlight, fish, eggs
  • Calcium: Strong bones/teeth; sources include milk, cheese
  • Iron: Haemoglobin production; sources include red meat, spinach
  • Water: Transport, temperature regulation; sources include drinks, fruit
  • Fibre: Prevents constipation; sources include vegetables, wholegrain foods
• What factors influence energy requirements in individuals?

  Activity level, age, and pregnancy
• What are the chemical elements found in carbohydrates?

  Carbon, Hydrogen, Oxygen
• What additional element is found in proteins that is not in carbohydrates?

  Nitrogen
• What are the components that make up lipids?

  Fatty acids and glycerol
• What are the structures of carbohydrates, proteins, and lipids?

  • Carbohydrates: Made of simple sugars (e.g., glucose); starch/glycogen = long chains of glucose
  • Proteins: Made from amino acids
  • Lipids: Made from fatty acids and glycerol
• What are the food tests used to identify different nutrients?

  • Glucose: Benedict’s test (blue → orange-red when heated)
  • Starch: Iodine solution (brown → blue-black)
  • Protein: Biuret test (blue → purple)
  • Fat: Ethanol test (clear → cloudy white emulsion)
• How can you calculate the energy content in food?

  Measure temperature increase when burned
• What is the significance of the temperature increase in the energy content test?

  Indicates the energy released from food