2. author unknown address unknown accessed unknown Energy in Food Energy in Food Eating a Healthy Diet Eating a Healthy Diet

3. A. Balanced Diet A. Balanced Diet C. Dietary Problems C. Dietary Problems B. Vitamins and Minerals B. Vitamins and Minerals author unknown address unknown accessed unknown Play

4. A. Balanced Diet 1. The components of a balanced diet include: a. proteins, fats, and carbohydrates b. vitamins and minerals (inorganic ions) c. water and roughage_ Play Casa Vella http://www.casavella.co.uk/ accessed 29.01.09 author unknown address unknown accessed unknown author unknown address unknown accessed unknown Click MAKE A LIST OF ALL OF THE THINGS YOU HAVE EATEN IN THE PAST 24 HOURS. Think about it! Think

5. 2. Roughage (fibre) a. indigestible part of food consisting mainly of cellulose b. stretches intestine and pushes food along 3. Water- 70% of human body a. lost in urine, faeces, exhaled air, and sweat b. replaced by drink, food, and respiration_ HedWeb http://www.hedweb.com/animimag/sloths.htm accessed 29.01.09

6. B. Vitamins and Minerals 1. Vitamins and minerals are essential for helping metabolic reactions take place efficiently a. iron- necessary to make hemoglobin in RBC to transport oxygen b. calcium- component of bones and teeth, muscle contraction, and blood clotting_ author unknown address unknown accessed unknown author unknown address unknown accessed unknown author unknown address unknown accessed unknown Click

7. author unknown address unknown accessed unknown c. vitamin C- keeps skin strong and supple, health of teeth and wounds, protects cells from aging d. vitamin D- helps make bone and teeth, needed for calcium uptake_ author unknown address unknown accessed unknown author unknown address unknown accessed unknown Click

8. C. Dietary Problems 1. Be able to discuss the problems and possible solutions of inadequate diet in one or more parts of the world 2. Appreciate local dietary problems (for example too much fat, insufficient protein) and how these may affect health_ author unknown address unknown accessed unknown Play

10. A. Energy Content A. Energy Content C. Food Testing C. Food Testing B. Protein Functions B. Protein Functions P-World, R-World: The Blog http://pworldrworld.com/blog/ accessed 29.01.09

11. A. Energy Content 1. Energy input should approximately equal energy output 2. Fats (lipids) and sugars (carbohydrates) supply most of the energy input_ author unknown address unknown accessed unknown WHAT TYPES OF FOODS WOULD YOU EAT IF YOU WANTED TO GET ENERGY? Think about it! Think

12. 3. Fats and oils provide long term energy storage (insoluble in water) a. insulation and shock absorption b. found in butter, cheese, nuts, and seeds_ author unknown address unknown accessed unknown

13. 4. Carbohydrates are the main energy source for cells a. glucose absorbed rapidly for sudden energy boost b. starch is a slow-release carbohydrates c. found in fruits, potatoes, rice, bread, and pasta_ Allen Jenkins http://blogs.guardian.co.uk/allotment/authors/allan_jenkins/index.html accessed 01.02.09

14. B. Protein Functions 1. Protein is an essential body- building food a. consist of long chains of amino acids (20 types) b. some must be supplied by the diet (essential) c. found in meat, fish, eggs, and cheese_ author unknown address unknown accessed unknown

15. 2. Proteins have a wide variety of roles in the human body: a. structure and support (collagen) b. nutrient storage- milk c. defense against disease (antibodies) d. convey messages- hormones (insulin) e. control chemical reactions- catalysts (enzymes) f. transport- of oxygen (haemoglobin)_ astrographics http://www.astrographics.com/GalleryPrintsIndex/GP2004.html accessed 01.02.09 Play

16. C. Food Testing 1. Tests can be done to detect organic compounds in food: a. iodine solution- starch (deep blue-black) b. Benedict's reagent- reducing sugar (orange/brick-red) c. biuret test- protein (mauve/purple) d. ethanol test- fat (milky emulsion)_ author unknown address unknown accessed unknown Play