Nutrition

1. Protien

1.1. RDA

1.1.1. 1g per kg of body weight

1.2. Elemental composition

1.2.1. Carbon

1.2.2. Hydrogen

1.2.3. Oxygen

1.2.4. Nitrogen

1.2.4.1. unique to protien

2. Classifications of protien

2.1. High Biological Value (HBV)

2.1.1. Animal sources

2.1.2. Contain all essential amino acids

2.2. Low Biological Value (LBV)

2.2.1. Plant sources

2.2.2. Do not contain all essential amino acids

3. Sources of protien

3.1. Low Biological Value (LBV)

3.1.1. Peas

3.1.2. Beans

3.1.3. Nuts

3.1.4. Cereals

3.2. High Biological Value (HBV)

3.2.1. Eggs

3.2.2. Cheese

3.2.3. Meat

3.2.4. Fish

4. Functions of protien

4.1. Growth

4.2. Repair of worn out or damaged cells

4.3. Production of hormones, enzymes and antibodies

4.4. Release energy and heat up our bodies

5. Macro nutrients

5.1. Our bodies need them in small amounts

5.2. Too big to be absorbed so must be broken down (digestion)

5.3. Protein, fats and carbohydrates

5.3.1. Gives our bodies heat and energy

6. Micro nutrients

6.1. Our bodies need them in small amounts

6.2. Small enough to be absorbed once eaten

6.3. Vitamins and minerals

7. Fats

7.1. Also called lipids

7.2. Elemental composition

7.2.1. Carbon

7.2.2. Hydrogen

7.2.3. Oxygen

8. Saturated Fats

8.1. Milk

8.2. Cheese

8.3. Meat

8.4. Butter

8.5. Cream

8.6. Not good for you

8.7. Mainly from animal sources

9. Unsaturated Fats

9.1. Oily fish

9.2. Nuts

9.3. Seeds

9.4. Good for you

9.5. Mainly from plant sources

10. Functions of fats

10.1. Insulates our body keeping us warm (adipose tissue)

10.2. Protect delicate organs like the heart and kidney

10.3. Contain fat soluable vitamins (A.D.E.K.)

10.4. Adds flavour to food

10.5. Keeps us fuller for longer