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Summary Nutrition

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Summary of 3 pages for the course Nutrition at NHL (Summary nutrition)

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  • March 7, 2016
  • 3
  • 2015/2016
  • Summary
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1. What are the common aspects of religion, lifestyle, proportions when it comes to
food?
http://www.betterhealth.vic.gov.au/bhcv2/bhcpdf.nsf/ByPDF/Food_culture_and_religio
n/$File/Food_culture_and_religion.pdf


2. What are the basic nutrients and what is the ratio between them?
Basic nutrients
- Carbohydrates
- Lipids/ fats
- Proteins
- Vitamins
- Minerals
- Water

Anabolic, needs energy METABOLISM
Catabolic, energy comes free

Carbohydrates
1 gram carbohydrates is 4Kcal
Vegetable based
Photosynthesis 6CO2 + 6H2O  C6H12O6 + 6O2

Glucose, fructose, galactose are monosaccharide
A pair of sugars is called disaccharides
A long chain of glucose is poly saccharides

Fats / Lipids
Essential in cell membranes, for vitamins A and D 1 gram fat is 9Kcal. Negative
health effect is obesitas and heart diseases.
The types of fatty acids are saturated and unsaturated. Saturated is harmful
because a higher level of cholesterol usually animal fat.
Unsaturated occurs in fats and oils.

Proteins

Proteins are needed to build and repair the body tissue. Body proteins are constantly
being broken down and renewed. Proteins are also needed to measure the metabolic
functions of the body cellular protein synthesis.

Vitamins

Organic substance which is needed in small amounts. They cannot be synthesized in
the body. A lack of vitamins causes a deficiency.

Water

The vitamins B group and vitamin C will dissolve in water, Vitamin B1 Thiamin
(tiredness)
Vitamin B2 Riboflavin, Vitamin C less resistance

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