A nutrient made up of long chains of amino acids held together by chemical bonds, which fold to form structures with specific functions.

State three functions of protein in the body.

Any three of: cell growth and cell division repair and maintenance of tissues an energy reserve when other energy stores are used up making enzymes , antibodies and hormones

Name four protein-rich foods.

Any four of: meat fish and seafood dairy products eggs soya products Quorn quinoa

What is the difference between essential and non-essential amino acids?

Essential amino acids can only be obtained by eating foods that contain them. Non-essential amino acids can be made in the body from other amino acids.

Define high biological value (HBV) protein .

A protein that contains all the essential amino acids, e.g. meat, fish, eggs, soya and quinoa.

True or False? Low biological value proteins contain no essential amino acids.

False. LBV proteins contain some , but not all, of the essential amino acids. They are found in foods such as beans, nuts and pulses.

Define protein complementation .

Combining different LBV protein foods in one meal so that all the essential amino acids are provided, e.g. beans on toast.

Why is protein complementation useful in a vegan diet?

Vegan diets contain fewer HBV proteins , so combining LBV plant foods ensures all the essential amino acids are still eaten.

A severe protein deficiency can cause a condition called ＿＿＿＿＿＿＿＿, which causes swelling of the feet, hands, abdomen and face.

A severe protein deficiency can cause a condition called kwashiorkor , which causes swelling of the feet, hands, abdomen and face.

State three effects of a protein deficiency.

Any three of: reduced growth brittle hair and nails a weakened immune system poor digestion kwashiorkor

State three effects of eating an excess of protein.

Any three of: digestive issues and nausea dehydration headaches damage to the kidneys and liver cardiovascular disease

What is the recommended daily protein intake for an average adult?

Males: around 55 g per day. Females: around 45 g per day.

Give two reasons why dietary reference values for protein differ between groups.

Any two of: growing children need a lot of protein active individuals need more protein to maintain muscle pregnancy and breastfeeding increase the demand for protein

Describe how tofu is made.

The proteins in soya milk are made to coagulate , producing a solid curd that can be soft or firm.

Define textured vegetable protein (TVP) .

A protein alternative made mainly from soya protein , processed to give a texture similar to meat .

From what is mycoprotein produced?

Fungi , which are grown in large vats and then processed into food. Quorn is a popular brand made from mycoprotein.

State three functions of fat in the body.

Any three of: a concentrated energy store production of cell membranes insulating the body to reduce heat loss protecting internal organs against impact damage allowing absorption of fat-soluble vitamins

Name three sources of animal fat.

Any three of: meat, e.g. bacon and pork belly dairy, e.g. butter and cheese fish eggs

Name three sources of plant fat.

Any three of: plant oils, e.g. olive oil and sunflower oil avocados olives nuts and seeds

What is the chemical structure of a fat molecule?

Three fatty acid chains joined to a single molecule of glycerol .

Define saturated fatty acid .

A fatty acid with only single bonds between its carbon atoms, so it is full up (saturated) with hydrogen atoms.

Define unsaturated fatty acid .

A fatty acid with at least one double bond between its carbon atoms, so it is not saturated with hydrogen atoms.

How does saturation affect whether a fat is solid or liquid at room temperature?

Saturated fats are more likely to be solid at room temperature, e.g. butter and lard. Unsaturated fats are more likely to be liquid at room temperature, e.g. olive oil.

What is the difference between a monounsaturated and a polyunsaturated fatty acid?

Monounsaturated fatty acids contain a single double bond, e.g. in avocado and peanut oil. Polyunsaturated fatty acids contain more than one double bond, e.g. in soybeans and sunflower oil.

True or False? Increasing the ratio of unsaturated to saturated fat in the diet reduces the risk of heart disease.

True. Saturated fats raise blood cholesterol, so swapping them for unsaturated fats lowers the risk. Unsaturated fats are sometimes called 'good fats' for this reason.

Fats should supply no more than ＿＿＿＿＿＿＿＿ of the energy we get from our food.

Fats should supply no more than 35 % of the energy we get from our food.

How much fat should the average adult eat per day?

Around 70 g of fat per day, of which no more than 20 g should be saturated fat.

State three effects of a deficiency of fat in the diet.

Any three of: protein is broken down for energy, causing muscle loss and weakness fat-soluble vitamins cannot be absorbed, causing vitamin deficiencies omega-3 deficiency increases the risk of heart disease increased heat loss

State two effects of eating an excess of fat.

Any two of: weight gain and obesity , which increases the risk of type 2 diabetes an increased risk of cardiovascular disease , e.g. high blood pressure, coronary heart disease and stroke

What is the main function of carbohydrates in the body?

To act as an energy source . Carbohydrates release glucose during digestion, which is used in respiration .

Why is glucose the body's preferred energy source?

Using glucose reduces the need to break down other energy sources such as protein .

Define monosaccharide .

A single sugar molecule that does not need to be broken down in digestion, so it is absorbed quickly into the blood, e.g. glucose and fructose.

Define disaccharide .

A double sugar molecule made of two monosaccharides joined together, which must be broken down during digestion before it can be absorbed.

Name three disaccharides and where each is found.

Sucrose — caster, granulated, demerara and icing sugar. Lactose — milk. Maltose — cereals.

Define polysaccharide .

A carbohydrate made of long chains of glucose joined by chemical bonds, e.g. starch and dietary fibre.

Why is starch described as a slow-release carbohydrate?

Its chemical bonds must be broken down during digestion, so it takes more time to release glucose into the blood.

Starch comes only from ＿＿＿＿＿＿＿＿, because they are the only organisms that store their sugar as starch.

Starch comes only from plants , because they are the only organisms that store their sugar as starch.

Name three starchy foods.

Any three of: root vegetables, e.g. potatoes bread pasta cereals lentils and beans

True or False? Dietary fibre can be digested by the human digestive system.

False. Fibre is a polysaccharide called cellulose , found in plant cell walls, and it cannot be digested by humans.

State three benefits of dietary fibre.

Any three of: slows digestion and increases feelings of fullness , reducing snacking absorbs water and helps food move through the intestines, reducing constipation reduces the risk of bowel cancer

Name three foods high in dietary fibre.

Any three of: wholegrain foods, e.g. bran cereal and wholegrain bread fruits and vegetables brown rice oats nuts legumes, e.g. beans and lentils

State three effects of a diet deficient in carbohydrate.

Any three of: low blood sugar symptoms, e.g. fatigue, hunger and dizziness protein in the muscles is broken down for glucose, causing muscle wastage a lack of fibre , increasing the risk of constipation and bowel cancer

State three effects of eating an excess of carbohydrate.

Any three of: weight gain and obesity , increasing the risk of heart disease fluctuating blood sugar, leading to type 2 diabetes tooth decay too much fibre reduces absorption of iron and calcium

What are the dietary reference values for carbohydrate?

50 % of daily energy intake should come from carbohydrate. 45 % from starches and the sugars in milk and whole fruit. Less than 5 % from free sugars. 30 g of dietary fibre per day for adults.

GCSEFood & NutritionAQAFood Preparation & NutritionFlashcardsFood, Nutrition & HealthMacronutrients

Macronutrients (AQA GCSE Food Preparation & Nutrition): Flashcards

Exam code: 8585

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FrontMacronutrients: Protein
Define protein.
FrontMacronutrients: Protein
State three functions of protein in the body.
BackMacronutrients: Protein
Any three of:
cell growth and cell division
repair and maintenance of tissues
an energy reserve when other energy stores are used up
making enzymes, antibodies and hormones
FrontMacronutrients: Protein
Name four protein-rich foods.
BackMacronutrients: Protein
Any four of:
meat
fish and seafood
dairy products
eggs
soya products
Quorn
quinoa

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Cards in this collection (45)

Define protein.
A nutrient made up of long chains of amino acids held together by chemical bonds, which fold to form structures with specific functions.
State three functions of protein in the body.
Any three of:
- cell growth and cell division
- repair and maintenance of tissues
- an energy reserve when other energy stores are used up
- making enzymes, antibodies and hormones
Name four protein-rich foods.
Any four of:
- meat
- fish and seafood
- dairy products
- eggs
- soya products
- Quorn
- quinoa
What is the difference between essential and non-essential amino acids?
Essential amino acids can only be obtained by eating foods that contain them.
Non-essential amino acids can be made in the body from other amino acids.
Define high biological value (HBV) protein.
A protein that contains all the essential amino acids, e.g. meat, fish, eggs, soya and quinoa.
True or False?
Low biological value proteins contain no essential amino acids.
False.
LBV proteins contain some, but not all, of the essential amino acids. They are found in foods such as beans, nuts and pulses.
Define protein complementation.
Combining different LBV protein foods in one meal so that all the essential amino acids are provided, e.g. beans on toast.
Why is protein complementation useful in a vegan diet?
Vegan diets contain fewer HBV proteins, so combining LBV plant foods ensures all the essential amino acids are still eaten.
A severe protein deficiency can cause a condition called ＿＿＿＿＿＿＿＿, which causes swelling of the feet, hands, abdomen and face.
A severe protein deficiency can cause a condition called kwashiorkor, which causes swelling of the feet, hands, abdomen and face.
State three effects of a protein deficiency.
Any three of:
- reduced growth
- brittle hair and nails
- a weakened immune system
- poor digestion
- kwashiorkor
State three effects of eating an excess of protein.
Any three of:
- digestive issues and nausea
- dehydration
- headaches
- damage to the kidneys and liver
- cardiovascular disease
What is the recommended daily protein intake for an average adult?
Males: around 55 g per day.
Females: around 45 g per day.
Give two reasons why dietary reference values for protein differ between groups.
Any two of:
- growing children need a lot of protein
- active individuals need more protein to maintain muscle
- pregnancy and breastfeeding increase the demand for protein
Describe how tofu is made.
The proteins in soya milk are made to coagulate, producing a solid curd that can be soft or firm.
Define textured vegetable protein (TVP).
A protein alternative made mainly from soya protein, processed to give a texture similar to meat.
From what is mycoprotein produced?
Fungi, which are grown in large vats and then processed into food. Quorn is a popular brand made from mycoprotein.
State three functions of fat in the body.
Any three of:
- a concentrated energy store
- production of cell membranes
- insulating the body to reduce heat loss
- protecting internal organs against impact damage
- allowing absorption of fat-soluble vitamins
Name three sources of animal fat.
Any three of:
- meat, e.g. bacon and pork belly
- dairy, e.g. butter and cheese
- fish
- eggs
Name three sources of plant fat.
Any three of:
- plant oils, e.g. olive oil and sunflower oil
- avocados
- olives
- nuts and seeds
What is the chemical structure of a fat molecule?
Three fatty acid chains joined to a single molecule of glycerol.
Define saturated fatty acid.
A fatty acid with only single bonds between its carbon atoms, so it is full up (saturated) with hydrogen atoms.
Define unsaturated fatty acid.
A fatty acid with at least one double bond between its carbon atoms, so it is not saturated with hydrogen atoms.
How does saturation affect whether a fat is solid or liquid at room temperature?
Saturated fats are more likely to be solid at room temperature, e.g. butter and lard.
Unsaturated fats are more likely to be liquid at room temperature, e.g. olive oil.
What is the difference between a monounsaturated and a polyunsaturated fatty acid?
Monounsaturated fatty acids contain a single double bond, e.g. in avocado and peanut oil.
Polyunsaturated fatty acids contain more than one double bond, e.g. in soybeans and sunflower oil.
True or False?
Increasing the ratio of unsaturated to saturated fat in the diet reduces the risk of heart disease.
True.
Saturated fats raise blood cholesterol, so swapping them for unsaturated fats lowers the risk. Unsaturated fats are sometimes called 'good fats' for this reason.
Fats should supply no more than ＿＿＿＿＿＿＿＿ of the energy we get from our food.
Fats should supply no more than 35 % of the energy we get from our food.
How much fat should the average adult eat per day?
Around 70 g of fat per day, of which no more than 20 g should be saturated fat.
State three effects of a deficiency of fat in the diet.
Any three of:
- protein is broken down for energy, causing muscle loss and weakness
- fat-soluble vitamins cannot be absorbed, causing vitamin deficiencies
- omega-3 deficiency increases the risk of heart disease
- increased heat loss
State two effects of eating an excess of fat.
Any two of:
- weight gain and obesity, which increases the risk of type 2 diabetes
- an increased risk of cardiovascular disease, e.g. high blood pressure, coronary heart disease and stroke
In what two forms is fat present in food?
Solid fats and liquid oils.
What is the main function of carbohydrates in the body?
To act as an energy source. Carbohydrates release glucose during digestion, which is used in respiration.
Why is glucose the body's preferred energy source?
Using glucose reduces the need to break down other energy sources such as protein.
Define monosaccharide.
A single sugar molecule that does not need to be broken down in digestion, so it is absorbed quickly into the blood, e.g. glucose and fructose.
Define disaccharide.
A double sugar molecule made of two monosaccharides joined together, which must be broken down during digestion before it can be absorbed.
Name three disaccharides and where each is found.
Sucrose — caster, granulated, demerara and icing sugar.
Lactose — milk.
Maltose — cereals.
Define polysaccharide.
A carbohydrate made of long chains of glucose joined by chemical bonds, e.g. starch and dietary fibre.
Why is starch described as a slow-release carbohydrate?
Its chemical bonds must be broken down during digestion, so it takes more time to release glucose into the blood.
Starch comes only from ＿＿＿＿＿＿＿＿, because they are the only organisms that store their sugar as starch.
Starch comes only from plants, because they are the only organisms that store their sugar as starch.
Name three starchy foods.
Any three of:
- root vegetables, e.g. potatoes
- bread
- pasta
- cereals
- lentils and beans
True or False?
Dietary fibre can be digested by the human digestive system.
False.
Fibre is a polysaccharide called cellulose, found in plant cell walls, and it cannot be digested by humans.
State three benefits of dietary fibre.
Any three of:
- slows digestion and increases feelings of fullness, reducing snacking
- absorbs water and helps food move through the intestines, reducing constipation
- reduces the risk of bowel cancer
Name three foods high in dietary fibre.
Any three of:
- wholegrain foods, e.g. bran cereal and wholegrain bread
- fruits and vegetables
- brown rice
- oats
- nuts
- legumes, e.g. beans and lentils
State three effects of a diet deficient in carbohydrate.
Any three of:
- low blood sugar symptoms, e.g. fatigue, hunger and dizziness
- protein in the muscles is broken down for glucose, causing muscle wastage
- a lack of fibre, increasing the risk of constipation and bowel cancer
State three effects of eating an excess of carbohydrate.
Any three of:
- weight gain and obesity, increasing the risk of heart disease
- fluctuating blood sugar, leading to type 2 diabetes
- tooth decay
- too much fibre reduces absorption of iron and calcium
What are the dietary reference values for carbohydrate?
50 % of daily energy intake should come from carbohydrate.
45 % from starches and the sugars in milk and whole fruit.
Less than 5 % from free sugars.
30 g of dietary fibre per day for adults.

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