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CHAPTER 4 Summary questions solutions 1 The chemical compounds in carbohydrates are found in both simple and complex forms. Carbohydrates are generally divided into two principal kinds: complex carbohydrates (starches), which occur naturally in vegetables and grains; and simple carbohydrates (sugars), which can be found in foods such as fruit, honey and milk. Another form of carbohydrate is fibre. There are two main types of fibre: soluble and insoluble. In general, dietary fibre is considered to be polysaccharides that have not been digested at the point of entry into the large intestine. 2 There are basically two types of protein – complete and incomplete. Complete protein provides the proper balance of the eight essential amino acids that build body tissue. It can be found in foods of animal origin such as meats, poultry, seafood, eggs, milk and cheese. Incomplete protein, the protein found in plant foods, lacks certain essential amino acids. Combinations of plant foods, however, can supply the entire range of essential amino acids. Plant foods that are high in protein include beans, lentils and legumes, nuts and seeds, some grains such as quinoa and barley, and soy products such as tofu. 3 Fats are classified by their different molecular structure and are broken down into the categories of polyunsaturated, monounsaturated, saturated and trans fats. 4 Summary table: Nutrient functions Different types Appropriate food sources Carbohydrates Proteins Provide the body with Simple, complex and Fruits, vegetables, dairy, energy fibre honey Growth, repair and Amino acids, complete Meat, eggs, milk, poultry maintenance of tissue, proteins, incomplete Cambridge University Press © Goodacre, Collins, Slattery 2014 1 regulates specific proteins functions of the body Fats Source of energy, protect Saturated fats, Olive oil, avocado, nuts, organs, help regulate polyunsaturated fats butter, fish body temperature help monounsaturated fats and absorb and move trans fats nutrients around the body, hormone production 5 Vitamin D is essential for the absorption, regulation and utilisation of calcium and phosphorus needed in the growth and maintenance of bones and teeth. It also helps to maintain adequate blood levels of calcium and phosphorus, which are necessary for many other functions of the body. A lack of vitamin D can lead to weakened bones and can cause health issues by making it easier for bones to break under pressure. Additionally, vitamin D plays a role in maintaining a stable nervous system, normal heart action and normal blood clotting, as well as for the formation of some enzymes in the body. Vitamin D is found in some high-fat foods such as butter, margarine and cream. It is also found in oily fish such as salmon and tuna, as well as liver and kidney. 6 Two important minerals required for bone development are calcium and phosphorous. Calcium’s primary role is the construction and maintenance of bones and teeth. Approximately 99% of total body calcium is in the skeleton and teeth and they act as a storage reservoir for this as well as other minerals. Phosphorus is present in bones and teeth and combines with calcium to form calcium phosphate, which is the substance that gives the skeleton rigidity. Food sources required to attain these nutrients are: milk, cheese, yoghurt, almonds, broccoli, wholegrains, beef, legumes and salt. 7 The main use of sodium by the body is the regulation of blood pressure and blood volume. Cambridge University Press © Goodacre, Collins, Slattery 2014 2 8 Water is considered to be an essential nutrient because it is a major component of blood, lymph and bodily excretions and is a part of every cell in the body. It forms the basis of blood, digestive juices, urine and perspiration. 80% of blood is water, 73% of lean muscle, including brain tissue, is water, 25% of fat is water and 22% of bone is water. An acquiesced environment is necessary for all chemical processes in living cells. Water plays an important role in digestion and absorption as well as circulation and regulation of body temperature, lubrication of joints and movement of waste material. It’s the carrier of nutrients through the body. 9 Dietary imbalances can be caused by the overconsumption or under-consumption of foods or nutrients. Examples of dietary imbalances and the diseases linked to them are: excess sodium intake – causes cardiovascular disease including hypertension, heart disease and stroke, osteoporosis decreased fruit and vegetable intake – colorectal cancer, type 2 diabetes, obesity and cardiovascular disease 10 Other health concerns associated with overweight and obesity are: Type 2 diabetes Cardiovascular disease Colorectal cancer Stroke Osteoporosis Cardiovascular disease includes heart disease, stroke and hypertension. 11 Consuming foods low in fat is an important protective factor against obesity. Fats consumed in high amounts on a regular basis will be stored by the body, and if the intake is prolonged the fat storage will continue to increase, with little of the stored fat being used as an energy source. Reducing the intake of energy-dense foods is essential in order to reduce total energy intake. These foods often tend to be poor in overall Cambridge University Press © Goodacre, Collins, Slattery 2014 3 nutrient content as they have low amounts of vitamins, minerals and fibre. A lower consumption of these foods contributes to a reduction in total energy intake. An improvement in micronutrient intake can be made with an increase in foods high in fibre and energy-dilute foods, such as fruits, vegetable and wholegrains. 12 Conditions that are under the umbrella of cardiovascular disease include: Heart failure Coronary heart disease Peripheral vascular disease stroke 13 The most appropriate protective factor in the prevention of cardiovascular disease is eating a balanced intake of a variety of healthy foods. Paying attention to what is eaten is one of the most important preventative measures for this disease. Following a healthy diet can minimise risk factors such as: High blood cholesterol levels High blood pressure High saturated and trans fat intake Diabetes Overweight and obesity 14 Colorectal cancer is cancer that begins either in the colon or the rectum, or affects either the colon or the rectum. 15 Currently, the risk for colorectal cancer is thought to be linked to high intakes of meat and fat, and that risk can be decreased by high intakes of fruits and vegetables, dietary fibre, folate and calcium. 16 Some dietary recommendations to help type 2 diabetes sufferers manage their illness may be: Cambridge University Press © Goodacre, Collins, Slattery 2014 4 A healthy eating plan that will control blood glucose levels Control of blood lipid levels (with cholesterol and triglyceride) Control body weight Eat low GI foods 17 Osteoporosis is the progressive degeneration of the structure, density and strength of the bones. Over time, bones have less available calcium and become brittle, fragile and tend to break, which leads to increased risk of fractures of the wrist, hip and spine. 18 Nutrients: Protein: Protein is essential for bone growth, maintenance and renewal. Calcium: A diet high in calcium allows adequate amounts of calcium for all functions, including mineralisation of the bone. Phosphorous: Aids in the absorption of calcium in the bones and teeth. Vitamin D: Improves the absorption of calcium in the intestine and it also plays a role in regulating the levels of calcium in the blood. Cambridge University Press © Goodacre, Collins, Slattery 2014 5