Principles of Nutrition
Overview
During this module of work, pupils will be learning about the functions and properties of the three macronutrients as well as the micronutrients, fibre and water as well as why and how different foods are prepared and cooked.
Example Key Words
Macronutrient
A nutrient needed in large amounts e.g. fat, protein and carbohydrate
Micronutrient
A nutrient needed in small amounts e.g. vitamins and minerals
Fatty Acids
Fat is made up of fatty acids and glyceril
Amino Acids
The building blocks of protein.
Dietary Fibre (NSP)
Carbohydrate type that cannot be digested but is needed to keep a healthy digestive system.
Cholesterol
Fatty substance found in blood essentail for cell membranes.