Age Amount 1-3 15g 4-6 20g - PowerPoint Presentation

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Age

Amount1-315g4-620g7-1028g11-1442g15-1855g19-5055g50+53g

Protein: Protein contains nitrogen, carbon, hydrogen and oxygen. It is also made up of essential amino–acids and non-essential amino–acids. (Our bodies can make non-essential amino acids, but we need to get essential amino acids from our food) Amino acids are organic compounds

SourceHBV – these have all the essential amino acidsMeat, fish, dairy, eggs (animal sources)TofuLBV – these are missing at least one essential amino acidSeeds, nuts, beans, pulses, cereals, Quorn (plant sources)

Complementary actionsCombining 2 or more LBV proteins helps get a balance of essential amino acids.e.g. beans on toast.

FunctionGrowthRepair maintenance

Dietary Reference Values

Fats, oils and lipids

: Too much fat is bad for you, but so is not enough.

SourceSaturated Fats (From Animal sources. They are also called unhealthy fats. They are generally solid at room temperature)Sausages / Bacon / Lard / DairyUnsaturated Fats (These are healthier. They are often liquid at room temperature.)Monounsaturated fats – olive oil / avocadosPolyunsaturated fats– sunflower oil / seeds Omega-3. These are Polyunsaturated and called “healthy” fats as your body needs them but can’t make them. They are good for your heart.– Oily fish / Nuts / Seeds

Function EnergyWarmthProtection of organsSource of fat soluble vitaminsHormone production

Dietary Reference Values

Carbohydrates

There are 2 kinds, simple and complex – Sugar & Starches.

SourceSimple – these are sugars (monosaccharides, disaccharides)Cakes, jam, soft drinks Complex – these are starches (polysaccharides)Bread, potatoes, Flour, Pasta,Rice.

FunctionSimple Quick burst of energyComplex Longer lasting energy

Dietary adviceReduce the amount of sugar that we eat, no more than 5% of our diet.Complex Carbohydrates should make up half of the energy we eat.Wholegrain cereals are a good source of fibre

DRI

Men Women Total fat95g70gSat fat 30g20g

`

Not enough

Too much

Can

make blood sugar level drop

hunger,

dizziness,

Tiredness

L

ack of energyOur body will use protein for energy (leads to loss of muscle)Excess is turned into fatCan cause obesityToo much sugar leads to dental problemsCan lead to type 2 diabetes

Too muchNot enoughObesityHeart diseaseType 2 diabetesStrokeCancerVitamin deficiency (fat soluble)Unprotected organs

Not enoughToo muchKwashiorkorOedemaAnaemiaSlow growth in childrenExcess protein can be converted to energy. If unused turns to fat. 

Free sugarsThese give you no nutritional benefit other than energy.

Hospitality and Catering

Knowledge Organiser

Macronutrients

Needed in

large amounts

to help the body to function properly

Watch this video to learn more

https://www.youtube.com/watch?v=cKRf53I737E

Unit 2

AC1.1 Describe functions of nutrients

in the human body

Macronutrients

Needed in large amounts to help the body to function properlyFatFunction:EnergyWarmthProtection of organs SourcesSaturated Fat Unsaturated Fat (Bad Fats) (Good Fats)

Meat Avocado Processed Foods Nuts Lard Olive oilSaturated Fats - solid at room temperature and are from animal sources. Unsaturated fats are liquid at room temperature and are vegetable sources..

ProteinFunction:Growth and Repair

EnergySources:Plant Animal Nuts

EggsQuorn FishBeans

Meat

Lentils

CarbohydratesFunction:EnergyStarches: Sugars:Bread

CakesPasta Sweets

Rice Fizzy drinks

Wheat

PotatoesCereals

Too muchObesityType 2 diabetesHeart Disease

Too muchToo littleTurns to fat if not turned into energy

AnaemiaSlow growth in childrenToo Much

Tooth decayType two diabetes

ObesityWe should consume no more than 30g of sugar per dayMicronutrientsNeeded in small amounts to help the body to function properly

Vitamin

SourcesFunctions

Deficiency diseases

Vitamin A (fat soluble)Fish, eggs, orangesHelps with Eye sight and skin. It is also an antioxidant which protect the cells from harmful substance.

Night Blindness

Vitamin D (fat soluble)

Eggs, the sunHelps our bones to grow. Aids the absorption of Calcium and prevents RICKETS

Rickets in childrenOsteoporosis in women

Vitamin C (Water soluble)Oranges, tomatoes, vegetables

Helps to heal cuts, helps the immune system which prevents scurvy. Aids the absorption of Iron and prevents ANAEMIA Scurvy and AnaemiaB Vitamins (Water soluble)Cereals, meat, fishCreates enzymes that break down food allowing absorption of Carbohydrate, Fats and Protein into our blood.Beri Beri – lack of B1 - ThiaminPellagra - lack of B3 - NiacinHospitality and Catering Principals of Nutrition

Too muchToo littleObesity

Type 2 diabetesHeart DiseaseFat soluble vitamin deficiencieshttps://www.youtube.com/watch?v=ISZLTJH5lYg

Watch the video to learn more

The 5 main groupsThe Eatwell Guide divides the foods and drinks we consume into 5 main groups:fruit and vegetablespotatoes, bread, rice, pasta and other starchy carbohydratesbeans, pulses, fish, eggs, meat and other proteinsdairy and alternativesoils and spreadsYou should try to choose a variety of foods from each group to help you get the nutrients you need to stay healthy.Using the Eatwell

GuideYou can use this guide to help you make healthier choices when:planning what to eatcooking or preparing a meal at homefood shoppingeating out or on the goMost of the meals we eat are a combination of food groups. When planning meals, work out the main ingredients and think about how these fit within the 5 main food groups.

Watch the video to learn more

https://www.bbc.com/bitesize/clips/zxqjg82