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Grade 11 Consumer Studies - Nutrition - Summary
- Course
- Consumer Studies
- Institution
- 11th Grade
Grade 11 Consumer Studies - Nutrition - Summary
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CONSUMER STUDIES- Grade 11 -
FOOD & NUTRITION
Important Terminology
Nutrients The building blocks of whole foods and they have specific functions in the
body. They are substances found in food that are important for energy, growth,
normal functioning of the body, maintenance and repair of body tissue and
maintaining life.
Macronutrients From the Greek word “macros” meaning “large”. Protein, carbohydrates, lipids
and water are macronutrients. They are required in large quantities by the
body.
Amino Acids Units that make up proteins. Amino acids are the basic building blocks of
enzymes, hormones, proteins, and body tissue
High Biological Value Proteins which contain all the essential amino acids, also commonly referred to
(HBV) as high quality proteins or complete proteins
Low Biological Value Proteins that lack one or more of the essential amino acids.
Essential Amino Acids 8 amino acids which cannot be manufactured by the body and have to be taken
in through diet.
Protein Different incomplete protein can be combined in such a way that one complete
Complementation protein supplies the amino acids that another one lacks. Together they function
as a complete protein.
Stunted Growth A retarded growth rate
Oedema Swelling under the skin
Kwashiorkor A serious nutritional disease (a form of malnutrition) found especially in
children who are fed solely on a maize diet. Their diet lacks protein. It is
characterised by loss of muscle mass, growth failure (retarded growth/poor
growth), decreased immunity, severe weight-loss and retention of tissue fluids
Metabolism The process in which the body changes food into energy
Empty calories Food items containing calories, but lack vitamins, minerals and fibre. Can lead
to weight gain or obesity. E.g. Refined sugars
Glycogen It is the stored form of glucose in the liver and muscles.
Glycaemic Index (GI) The GI is the modern method of classifying carbohydrates by comparing the
speed at which they release glucose into the bloodstream. Measures how
much a food containing carbohydrates will raise levels of glucose in the blood,
on a scale of 1 to 100.
Complex Foods which contain nutrients other than starch and sugar
Carbohydrates
Hydrogenation Hydrogen gas is pumped into oil (when heated) to make it solid at room
temperature, producing trans-fatty acids.
Satiety Value How full or satisfied you feel after a meal
Palatable Tasty
Deficit Not enough of something
Dermatitis Painful skin disease that causes redness and swelling
Dementia An illness that affects the brain and the memory, and the way a person thinks
and behaves.
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