|
Name of Food Substance |
Sources |
Function |
Protein
|
|
Animal protein |
Meat, milk, eggs, fish, cheese |
Growth and repair. Any extra is use for heat and
energy. |
|
Vegetable protein |
Cereals e.g. corn, oats; pulses, nuts, Soya, quorn |
|
|
|
Starch |
Cereals, potatoes, pulses |
Energy for work and warmth. A little stored as
glycogen in the liver. Extra is converted into fat. |
|
Sugar |
sugar cane, beet sugar, honey, jam, syrup, dried
fruits |
Energy for work and warmth. To form body fat.
Protects vital organs e.g. kidneys. |
|
|
|
Animal Fat |
Butter, cream, cheese, egg yolk, meat, fat |
Energy for work and warmth. To form body fat and
protect vital organs such as the kidneys. |
|
Vegetable Fat |
Olive oil, nuts, seed oil |
|
|
|
Sodium |
Common salt |
Used for all body fluids, enables muscles to work. |
|
Potassium |
Vegetables and fruits |
Cell formation, protein metabolism. |
|
Calcium |
Milk, cheese, eggs, bread, sardine bones, salmon |
Strong bones and teeth, helps muscles. |
|
Phosphorus |
milk, cheese, liver, meat, kidney, fish eggs,
bread |
strong bones and teeth, making cells (nerves and
brain). |
|
Iron |
liver, meat, kidney, corned beef, egg yolk, bread,
dried fruits, black treacle, watercress |
To assist red blood cell colouring and to prevent
anaemia. |
|
Iodine |
Sea fish, iodised salts, watercress, onions, water |
helps thyroid gland. the thyroid gland controls
mental and physical growth. |
|
Water |
all foods |
all body fluids, digestion of food, removal of
waste, regulating body temperature, lubrication, joints and membranes. |
|
Fibre (roughage) |
Fruits and vegetables |
to prevent constipation, to protect the body from ill health. |
|
Vitamins |
|
Vitamin A |
Fatty foods, fish, liver oils, liver, kidneys, egg
yolk, butter, cheese, milk, carotene (carrots) |
Growth of children, bones and teeth, healthy sight
and skin, keep lining of bronchial tubes, helps resistance to disease. |
|
Vitamin B1
thiamine |
Yeast, marmite, Bovril, meat, fish, dried fruits,
bread |
Helps the body use carbohydrates for energy,
growth and general health, strengthens nervous system. |
|
Vitamin B2
Riboflavin |
Yeast, lean meat, milk, cheese, eggs, pulses |
helping body use food for energy and fat and amino
acids, helps growth. |
|
Vitamin B3
Nicotinic acid |
Yeats, lean meat, herrings, potatoes |
Helping the body for energy, growth. |
|
Vitamin C |
Citrus fruits, black currents, cabbages, sprouts,
potatoes, tomatoes, |
Growth, healing wounds and bones, general health,
prevents scurvy. |
|
Vitamin D
(the sunshine vitamin) |
Cod liver and halibut oil, dairy produce |
Making strong bones and teeth
(Sunshine, acting on the skin can manufacture Vitamin D in the body and
this can be stored for future use. |
|
Food Tests |
Test For Fat-
The Alcohol Emulsion Test
|
Mix the food with water and
ethanol
A white emulsion will appear if the food contains fat.
|
Test For Starch-
The Iodine Test
|
Add Iodine to the food
The food will go blue/ black if starch is present.
|
Test For Sugar-
The Benedict Test |
Boil up the food with Benedict’s
Solution.
The blue colour will change to orange if sugar is present.
|
Test For Protein-
The Biuret Test
|
Add the piece of food to some
copper sulphate solution
If protein is present, the light blue colour turns purple.
|
