Hospitality and Catering Knowledge Organiser Unit 2 AC

Hospitality and Catering Knowledge Organiser Unit 2 AC 1. 1 Describe functions of nutrients in the human body Macronutrients Needed in large amounts to help the body to function properly Source HBV – these have all the essential amino acids • Meat, fish, dairy, eggs (animal sources) • Tofu LBV – these are missing at least one essential amino acid • Seeds, nuts, beans, pulses, cereals, Quorn (plant sources) Too much fat is bad for you, but so is not enough. Saturated Fats (From Animal sources. They are also called unhealthy fats. They are generally solid at room temperature) Sausages / Bacon / Lard / Dairy Unsaturated Fats (These are healthier. They are often liquid at room temperature. ) Monounsaturated fats – olive oil / avocados Polyunsaturated fats – sunflower oil / seeds Amount 15 g 20 g 28 g 42 g 55 g 53 g Kwashiorkor Oedema Anaemia Slow growth in children Excess protein can be converted to energy. If unused turns to fat. Complementary actions Combining 2 or more LBV proteins helps get a balance of essential amino acids. e. g. beans on toast. Watch this video to learn more https: //www. youtube. com/watch? v=c. KRf 53 I 737 E Energy Warmth Protection of organs Source of fat soluble vitamins Hormone production Dietary Reference DRI Values Total 95 g fat Sat fat 30 g 70 g 20 g Source Simple – these are sugars (monosaccharides, disaccharides) Cakes, jam, soft drinks Complex – these are starches (polysaccharides) Bread, potatoes, Flour, Pasta, Rice. Function Simple Quick burst of energy Complex Longer lasting energy Function Women Age 1 -3 4 -6 7 -10 11 -14 15 -18 19 -50 50+ Too much Omega-3. These are Polyunsaturated and called “healthy” fats as your body needs them but can’t ` for your heart. make them. They are good – Oily fish / Nuts / Seeds Men Dietary Reference Values Not enough There are 2 kinds, simple and complex – Sugar & Starches . Source Function Growth Repair maintenance Carbohydrates Fats, oils and lipids: Protein: Protein contains nitrogen, carbon, hydrogen and oxygen. It is also made up of essential amino–acids and nonessential amino–acids. (Our bodies can make nonessential amino acids, but we need to get essential amino acids from our food) Amino acids are organic compounds Dietary advice • Reduce the amount Too much Not enough Obesity Heart disease Type 2 diabetes Stroke Cancer Vitamin deficiency (fat soluble) Unprotected organs of sugar that we eat, no more than 5% of our diet. • Complex Carbohydrates should make up half of the energy we eat. • Wholegrain cereals are a good source of fibre Free sugars These give you no nutritional benefit other than energy. Not enough Can make blood sugar level drop • hunger, • dizziness, • Tirednes s • Lack of energy Our body will use protein for energy (leads to loss Too much • • Excess is turned into fat Can cause obesity Too much sugar leads to dental problem s Can lead

Hospitality and Catering Principals of Nutrition Watch the video to learn more https: //www. bbc. com/bitesize/clips/zxqjg 82 Macronutrients Needed in large amounts to help the body to function properly Fat Function: Energy Warmth Protection of organs Sources Saturated Fat Unsaturated Fat (Bad Fats) (Good Fats) Meat Avocado Processed Foods Nuts Lard Olive oil Saturated Fats - solid at room temperature and are from animal sources. Unsaturated fats are liquid at room temperature and are vegetable sources. . Too much Too little • • • The 5 main groups The Eatwell Guide divides the foods and drinks we consume into 5 main groups: 1. fruit and vegetables 2. potatoes, bread, rice, pasta and other starchy carbohydrates 3. beans, pulses, fish, eggs, meat and other proteins 4. dairy and alternatives 5. oils and spreads You should try to choose a variety of foods from each group to help you get the nutrients you need to stay healthy. Using the Eatwell Guide You can use this guide to help you make healthier choices when: • planning what to eat • cooking or preparing a meal at home • food shopping • eating out or on the go Most of the meals we eat are a combination of food groups. When planning meals, work out the main ingredients and think about how these fit within the 5 main food groups. Obesity Type 2 diabetes Heart Disease • Fat soluble vitamin deficiencies Protein Carbohydrates Function: Growth and Repair Energy Function: Energy Sources: Plant Nuts Quorn Beans Lentils Animal Eggs Fish Meat Too much • Turns to fat if not turned into energy Starches: Sugars: Bread Cakes Pasta Sweets Rice Fizzy drinks We should Wheat consume no more Potatoes than 30 g of sugar Cereals per day Too little • • Anaemia Slow growth in children Micronutrients Needed in small amounts to help the body to function properly Too much • • • Obesity Type 2 diabetes Heart Disease Too Much • • • Tooth decay Type two diabetes Obesity Watch the video to learn more https: //www. youtube. com/watch? v=ISZLTJH 5 l. Yg Vitamin Sources Functions Deficiency diseases Vitamin A (fat soluble) Fish, eggs, oranges Helps with Eye sight and skin. It is also an antioxidant which protect the cells from harmful substance. Night Blindness Vitamin D (fat soluble) Eggs, the sun Helps our bones to grow. Aids the absorption of Calcium and prevents RICKETS Rickets in children Osteoporosis in women Vitamin C (Water soluble) Oranges, tomatoes, vegetables Helps to heal cuts, helps the immune system which prevents scurvy. Aids the absorption of Iron and prevents ANAEMIA Scurvy and Anaemia B Vitamins (Water soluble) Cereals, meat, fish Creates enzymes that break down food allowing absorption of Carbohydrate, Fats and Protein into our blood. Beri – lack of B 1 Thiamin Pellagra - lack of B 3 Niacin