Macronutrients - Protein Overview
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Questions and Answers

Which of the following is NOT a primary function of proteins in the body?

  • Primary source of energy (correct)
  • Repair
  • Production of antibodies
  • Growth

    • Saturated fatty acids are primarily found in plant sources.

    False

    What is the name of the deficiency disease caused by a lack of protein?

    Kwashiorkor

    A triglyceride is composed of glycerol and three ______.

    <p>fatty acids</p> Signup and view all the answers

    Match the following protein types with their descriptions:

    <p>HBV protein = Contains all essential amino acids LBV protein = Missing some essential amino acids Essential amino acids = Must be obtained from food Non-essential amino acids = Can be synthesized by the body</p> Signup and view all the answers

    Which of the following is NOT a result of consuming too much carbohydrates?

    <p>Severe weakness</p> Signup and view all the answers

    Dextrinisation occurs when food containing starch is cooked by moist heat.

    <p>False</p> Signup and view all the answers

    What is the chemical name for the building blocks of proteins?

    <p>amino acids</p> Signup and view all the answers

    The ability of fats to trap air bubbles when beaten with sugar is called ______.

    <p>aeration</p> Signup and view all the answers

    Match the following terms with their correct definition:

    <p>Denaturation = When chemical bonds in proteins are broken, causing them to change shape Plasticity = Ability of a fat to soften over a range of temperatures and be spreadable Shortening = Ability of fats to shorten gluten molecules Emulsification = Keeping drops of oil/fat suspended in a liquid and preventing them from separating</p> Signup and view all the answers

    Which of the following is NOT a function of fats in the body?

    <p>Providing water-soluble vitamins</p> Signup and view all the answers

    Liquid animal fats are only visible in foods like butter.

    <p>False</p> Signup and view all the answers

    What is the main function of carbohydrates in the body?

    <p>Energy</p> Signup and view all the answers

    The process by which plants create carbohydrates is called ________.

    <p>photosynthesis</p> Signup and view all the answers

    Match the following types of carbohydrates with their correct examples:

    <p>Monosaccharides = Glucose, Fructose, Galactose Disaccharides = Sucrose, Lactose, Maltose Polysaccharides = Starch, Dextrin, Pectin, Glycogen</p> Signup and view all the answers

    Which of the following is a potential effect of having too much fat in your diet?

    <p>Heart disease</p> Signup and view all the answers

    Fibre can be broken down in the body to give instant energy.

    <p>False</p> Signup and view all the answers

    _____ is a type of polysaccharide that is formed when starchy foods are baked or toasted.

    <p>Dextrin</p> Signup and view all the answers

    Name three functions of fat in the body.

    <p>Fat provides warmth, protects vital organs, and provides fat-soluble vitamins (A, D, E, K).</p> Signup and view all the answers

    Give two examples of visible liquid plant oils and two examples of invisible liquid plant oils.

    <p>Visible liquid plant oils: sunflower oil, olive oil. Invisible liquid plant oils: nuts, avocado.</p> Signup and view all the answers

    Explain the difference between HBV and LBV proteins, and provide an example food source for each.

    <p>HBV (High Biological Value) proteins contain all the essential amino acids, while LBV (Low Biological Value) proteins are missing some of these crucial amino acids. Examples include meat (HBV) and beans (LBV).</p> Signup and view all the answers

    What are the potential effects of consuming too much dietary fat? List at least three.

    <p>Excessive fat consumption can lead to weight gain, obesity, and an increased risk of heart disease (CHD).</p> Signup and view all the answers

    Explain the role of dietary fiber in the body.

    <p>Dietary fiber aids digestion and helps remove waste from the body.</p> Signup and view all the answers

    Describe the process of how proteins are broken down and used for energy within the body.

    <p>Proteins are broken down into individual amino acids, which can then be used for energy production. This process involves removing the amino group from the amino acid, converting it to ammonia, and further processing it into urea for excretion.</p> Signup and view all the answers

    What are the three main components of carbohydrates?

    <p>Carbohydrates are composed of carbon, hydrogen, and oxygen.</p> Signup and view all the answers

    What is the name of the deficiency disease caused by a lack of protein, and what are two of its main characteristics?

    <p>Kwashiorkor is a protein deficiency disease characterized by stunted growth, edema (swelling) in the legs and abdomen, and skin lesions.</p> Signup and view all the answers

    Explain the difference between saturated and unsaturated fatty acids, and provide an example food source for each.

    <p>Saturated fatty acids have no double bonds in their carbon chain, making them solid at room temperature, found in animal sources like butter. Unsaturated fatty acids have one or more double bonds, making them liquid at room temperature, found in plant sources like olive oil.</p> Signup and view all the answers

    Name two examples of disaccharides and list their main food sources.

    <p>Sucrose (sugar, sweets, drinks) and lactose (milk, cheese).</p> Signup and view all the answers

    What is the process by which plants create carbohydrates?

    <p>Photosynthesis.</p> Signup and view all the answers

    Explain the purpose of dextrinization in food preparation.

    <p>Dextrinization occurs when starchy foods are baked or toasted, causing the starch molecules to break down and form dextrin, which contributes to the browning and flavor of the food.</p> Signup and view all the answers

    What is the recommended daily intake of dietary fiber for a healthy diet?

    <p>30g per day</p> Signup and view all the answers

    What process occurs when food containing starch, like bread, is cooked by dry heat?

    <p>Dextrinisation</p> Signup and view all the answers

    Identify a consequence of protein denaturation in food preparation.

    <p>The protein molecules unfold and change shape.</p> Signup and view all the answers

    What is a common effect of consuming excess carbohydrates?

    <p>Obesity</p> Signup and view all the answers

    Describe the term 'plasticity' in relation to fats.

    <p>Plasticity is the ability of a fat to soften over a range of temperatures.</p> Signup and view all the answers

    Study Notes

    Macronutrients - Protein

    • Macronutrients are needed in large amounts by the body
    • Protein has a high biological value (HBV) or low biological value (LBV)
    • HBV proteins contain all essential amino acids
    • LBV proteins are missing some essential amino acids
    • Eating both LBV proteins together can provide all essential amino acids (protein complementation)
    • Examples of HBV proteins include: meat, poultry, fish, eggs, dairy, and soya beans
    • Examples of LBV proteins include: beans, lentils, nuts, and seeds
    • Protein is essential for growth, repair, and making enzymes and antibodies

    Protein - Amino Acids (AA)

    • Proteins are made from amino acids
    • There are 20 amino acids in total
    • 10 essential amino acids are needed by children
    • 8 essential amino acids are needed by adults
    • Essential amino acids must come from food
    • Non-essential amino acids are made by the body

    Protein - Effects of Excess/Deficiency

    • Excess protein can lead to weight gain, and strain on the liver and kidneys
    • Deficiency in protein can lead to poor growth in children, hair loss, poor skin/nails, and infections, and can impair digestion

    Macronutrients - Fats

    • Fats are needed by the body in large amounts
    • Fats consist of glycerol and 3 fatty acids
    • Fatty acids are saturated or unsaturated
    • Saturated fatty acids come from animal sources
    • Unsaturated fatty acids come from plant sources
    • Essential fatty acids are needed, and must come from food as they cannot be made by the body
    • Fats provide energy, warmth, protects vital organs, and provide fat-soluble vitamins (ADEK)

    Effects of Excess/Deficiency of Fats

    • Excess fat results in weight gain and potential health problems (e.g. coronary heart disease (CHD))
    • Deficiency results in weight loss, bruising easily, difficulty in absorbing fat-soluble vitamins, and potentially impacting hormone production

    Macronutrients - Carbohydrates

    • Carbohydrates provide energy
    • Carbohydrates are made up of carbon, hydrogen, and oxygen
    • Types of carbohydrates include sugars, starches, and fibre
    • Sugars are monosaccharides (one sugar unit) or disaccharides (two sugar units)
    • Starches and fibre are polysaccharides (many sugar units)
    • Carbohydrates are broken down into glucose for quick energy

    Effects of Excess/Deficiency of Carbohydrates

    • Excess carbohydrates can lead to weight gain, type 2 diabetes, tooth decay, and high blood sugar
    • Deficiency can lead to weakness and tiredness

    Protein - Chemical Properties

    • Proteins are made of amino acids linked by chemical bonds
    • Denaturation occurs when these bonds break, changing the protein's shape (e.g., when heating proteins)

    Fats - Chemical Properties

    • Plasticity: The ability of a fat to change in texture over a temperature range
    • Shortening: Ability of fat to shorten the length of gluten molecules in pastry
    • Aeration: The ability of some fats to trap air bubbles when beaten, this is a key aspect of cakes
    • Emulsification: The ability of a fat to keep oil and water mixed together (e.g., in mayonnaise)

    Dextrinisation

    • Starch in foods such as bread or crackers turns brown during dry heat cooking
    • This is because the heat breaks down the starch molecule into smaller molecules called dextrin
    • Dextrin contributes to the flavour of the food
    • The process is called dextrinisation

    Caramelization

    • Sugar (sucrose) is heated, causing it to melt and form a syrup
    • As the temperature increases and water evaporates the sugar molecules break down, resulting in the formation of new flavour compounds
    • The color changes from clear to golden brown and eventually black, which is a result of the loss of hydrogen and oxygen
    • The flavor changes from sweet to nutty or burnt, depending on the intensity of the caramelization process
    • Caramelization temperatures are in the range 160-170 Celsius

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    Description

    This quiz covers the essential aspects of protein as a macronutrient, including its biological value, amino acid composition, and the effects of both excess and deficiency. You'll explore the distinctions between HBV and LBV proteins and their dietary sources. Test your knowledge about the role of protein in human health and nutrition.

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