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    SC - Part 1 3.1-3.2)

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    Lee yee Lim
    1) The document discusses the major classes of foods - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It explains the sources and importance of each. 2) Within vitamins, it distinguishes between water soluble and fat soluble vitamins, listing examples of each along with their sources and effects of deficiency. 3) It emphasizes that a balanced diet contains the right quantities of all food classes to meet the body's nutritional needs. Body size, age and activity level influence an individual's dietary requirements.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    SC - Part 1 3.1-3.2)

    Uploaded by

    Lee yee Lim
    23 views6 pages
    1) The document discusses the major classes of foods - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It explains the sources and importance of each. 2) Within vitamins, it distinguishes between water soluble and fat soluble vitamins, listing examples of each along with their sources and effects of deficiency. 3) It emphasizes that a balanced diet contains the right quantities of all food classes to meet the body's nutritional needs. Body size, age and activity level influence an individual's dietary requirements.

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    SC -Part 1（3.1-3.2)

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    1) The document discusses the major classes of foods - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It explains the sources and importance of each. 2) Within vitamins, it distinguishes between water soluble and fat soluble vitamins, listing examples of each along with their sources and effects of deficiency. 3) It emphasizes that a balanced diet contains the right quantities of all food classes to meet the body's nutritional needs. Body size, age and activity level influence an individual's dietary requirements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    23 views6 pages

    SC - Part 1 3.1-3.2)

    Uploaded by

    Lee yee Lim
    1) The document discusses the major classes of foods - carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It explains the sources and importance of each. 2) Within vitamins, it distinguishes between water soluble and fat soluble vitamins, listing examples of each along with their sources and effects of deficiency. 3) It emphasizes that a balanced diet contains the right quantities of all food classes to meet the body's nutritional needs. Body size, age and activity level influence an individual's dietary requirements.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    XY-Part 1 3.1-3.

    2) （
    3.1)Classes of food食物类别
    Classes of food Vitamin
    Carbohydrate Mineral
    Protein Fibre
    Fat Water
    参考来源：Yu Qin Science & 参考书

    Carbohdrate 碳水化合物
    Carbohydrate is an organic compound 有机化合物 that contains
    carbon hydrogen碳氢 and oxygen. Carbohydrate is a staple主食 for
    humans because it supplies a lot of energy. Examples of
    carbohydrate are starch glycogen 淀粉糖原 and cellulose 纤维素 .

    Protein 蛋白质
    Protein contains carbon, hydrogen,oxygen and nitrogen 氮
    Required for growth, repair damaged tissues and to replace dead
    cells
    Used to synthesise enzymes 合成酶 , hormones 荷尔蒙and antibodies
    Example : Chicken, Meat and Seafood

    Fat 脂肪
    Fat contains carbon, hydrogen and oxygen
    Formed from glycerol 甘油 and fatty acid 脂肪酸
    Fat is a high energy source 高能源 and storage
    Protects the organs, act as transporter 转运体for vitamin A,D,E and
    K and a heat insulator 绝热体 to regulate body temperature

    ig:xine_study78
    by 一群努力学习的孩纸 の Xin Yee
    XY-Part 1 3.1-3.2) （
    Vitamin 维生素
    ig:xine_study78

    Vitamin is an organic compound that does not supply


    energy,but is needed by the body in small quantities to
    maintain good health.
    Vitamins

    Water soluble vitamins Fat-soluble vitamins


    水溶性维生素 脂溶性维生素
    参考来源：Yu Qin Science & 参考书

    Vitamin B and C Vitamin A,D,E and K


    Vitami Effects of
    Source Importance
    n deficiency

    milk,egg yolk, -Helps with night vision -night blindness 夜盲症


    A
    fish oil -Maintains skin health -skin diseases 皮肤病

    yeast, -Maintains the functions of the -Beri-beri 脚气


    B
    肝
    liver ,eggs nervous system 神经系统 -Anaemia 贫血
    fruits, -Fight diseases 对抗疾病 Scurvy(bleeding
    C -Maintain the health of gums and gums)
    vegetables mouth 坏血病 牙龈出血
    （ ）

    -Rickets疳
    D
    butter,eggs,
    fish oil
    -Helps in the absorption of calcium
    -Strengthens tooth enamel 牙质 牙疼
    -toothache

    不育
    -sterility
    E
    grains, green -Maintains the functions of
    -foetus miscarriage胎儿
    vegetables reproductive system 流产
    milk, egg yolk, -Speeds up the blood-clotting -prolonged bleeding
    K
    fish oil process 凝血过程 长时间出血
    by 一群努力学习的孩纸 の Xin Yee
    XY-Part 1 3.1-3.2) （ ig:xine_study78

    Fibre纤维
    Fibre comprises 包含 of cellulose that is found in the cell wall of plants
    Very important to stimulate peristalsis刺激蠕动
    which prevents constipation 防止便秘
    Example : Vegetables, Grains and High fibre bread

    Mineral矿物
    参考来源：Yu Qin Science & 参考书

    Minerals do not supply energy,but are required in small quantities to


    regulate body process to maintain health

    Types,sources, importance and effects of mineral dificiency


    Mineral Source Importance Effects of deficiency

    鳀鱼 -Helps with blood-clotting -Rickets 疳


    Calcium
    milk,anchovies
    -Strengthens bones and -Osteoporosis 骨质疏松
    ,prawns
    teeth 症
    -muscle cramps 肌肉痉
    钠
    Sodium -Maintain the functions of
    salt,meat,eggs the nervous system. 挛
    血红蛋白
    Iron liver,meat
    -Builds haemoglobin in the
    blood.
    -Anaemia 贫血
    Iodine seafood,fruits
    -Helps with funcions of
    thyroid gland甲状腺 -Goiter 甲状腺肿
    磷 cheese,meat, -Forms nucleic acid in -Rickets
    Phosphorus
    eggs DNA and RNA -brittle teeth脆弱的牙齿

    Potassium
    钾 plants and -Maintains the functions -paralysis 麻痹
    animals of nervous system -muscle cramps

    Water
    -Water contains hydrogen and oxygen
    -Acts as a chemical solvent, transportation medium and regulates body
    化学溶剂
    temperature

    by 一群努力学习的孩纸 の Xin Yee


    （
    XY-Part 1 3.1-3.2) ig:xine_study78

    3.2)Importance of a Balanced Diet


    均衡饮食的重要性

    What is meant by a balanced diet?


    A balanced diet is a diet that contains all the food classes
    in the right quantities that are required by the body.
    参考来源：Yu Qin Science & 参考书

    by 一群努力学习的孩纸 の Xin Yee


    XY-Part 1 3.1-3.2) （ ig:xine_study78

    Factors that influence requirement


    影响需求的因素
    Factors Detail

    Body Size →
    Large body frame bigger portion of food

    Children and teenagers


    青少年 →more
    Age carbohydrates for energy and protein for growth

    →
    Farmers, labourers劳工 and fishermen require
    参考来源：Yu Qin Science & 参考书

    Work more energy (heavy work) people in an office


    → require lesser energy

    Gender
    Men → bigger food portions (more muscular and more
    heavy activities)

    State of People who are sick are weak. They require food
    health suitable to their health condition.

    Climate
    Cold climate countries (lose heat quickly) → need
    more food to maintain body temperature.

    Calorific value of food


    Calorific value (energy value) → total amount of energy
    released when 1 g of food is burned completely in the body

    by 一群努力学习的孩纸 の Xin Yee

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