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VCE Health - Unit 1 Nutrition

Learning nutriton and the many nutrients can be confusing and hard - hope this helps!

Pam Hyden

on 26 March 2015

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Transcript of VCE Health - Unit 1 Nutrition

study of nutrients and how the body uses them
-chemical substances found in found that the body requires to sustain itself and for its energy needs - there are 6 main groups.
1 Protein
required for growth, repair and maintenace of body tissues and cells
secondary source of energy (17kg/1gm)
food sources - meats, eggs, nuts, fish, poultry,soy beans, milk, cheese & yoghurt.
2 Carbohydrates
Functions & Food Sources:
preferred source of energy - 16 kj/1gram
a) Fibre -assists in elimination of wastes and keeping bowels clean
b) Complex CHO - fresh fruit & vegetables, wholegrain breads and cereals (rice, pasta, noodles
c) Simple CHO - fruits, milk, honey, jam, sugar
3 Fats/Lipids
most concentrated source of energy - 37 kj/1 gram.
contains fat soluble vitamins A D E K
provides insulation and protection for internal organs.
Food sources -meat, margarine, butter, cream, oily fish (sardines), nuts and processed foods
4 Water
Vitamins 5
Minerals 6
every body process/function requires water
water transports nutrients to cells, filters our waste and allows chemical ractions to occur in body cells
Sources: tap, bottle, tea, coffee, drinks, some foods
Vit A - maintain normal vision, growth of soft tissue(skin) and hard tissue (bone)
Vit B - enables energy to be released from food
Vit B1 - assists in converting CHO into energy and functioning of muscles and nerves
Vit B2 - assists in converting CHO into energy and important for growth
Vit B3 - assists in converting CHO into energy and aids digestive, skinand nerve functioning
Vit B6 - assists in converting protein for growth and energy and maintaining nerve functioning
Vit B 12 - necessary for red blood cell formation and maturation
Folate (a B vitamin) - necessary for growth and red blood cell formation
Vit C - needed for soft tissue formation and healing and helps iron absorption in intestines
Vit D - assists calcium absorption from the intestine
Food sources:
Vit A - hellow colored flesh of fruits & vegetables, green leafy vegetables, egg yolks
Vit B1,2,3,6 - wholegrain breads & cereals, fortified breakfast cereals, nuts
Vit B12 - meat, eggs, cheese, milk
Vit C - citrus fruits, dark green leafy vegetables, tomatoes, kiwi fruit
Vit D - made in the body by the action of the sun, often added to margarine
Folate - oranges, mushrooms, fortified breakfast cereals, green leafy vegetables, eggs
Functions & Food sources:
Iron - needed for formation of haemoglobin to carry oxygen in the blood. Found in red meat, legumes, dried apricots, dark green leafy vegetables, egg yolks
Calcium - formation and maintenance of bones & teeth. Found in milk, yoghurt, cheese, green leafy vegetables, almonds and fish with soft bones.
Sodium - plays a role in the regulation of water in the body. High sodium can lead to high blood pressure. Found in many foods.
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