Topics: Nutrition, Vitamin, Fat Pages: 4 (990 words) Published: September 29, 2014

Brief 1


Level 5

Module Code 5N2006

Assignment 1

Plan of Action
In my assignment, I will discuss the following with regards to nutrition:- The Functions of food
The value of food types and factors which effect the energy requirements of individuals. I will examine the role of each type of fat and fatty acid with relation to health and effects of deficiency and excess intake of fat To examine the functions, sources, deference symptoms and effects of fat soluble and water soluble vitamins To examine the functions, source, deficiency symptoms of minerals To distinguish between essential and non essential amino acids To compare protein content of foods derived from plants and animal sources To discuss food labelling

To test foods for presence of fats and proteins
Functions of Food

Food is required by the body to enable it to perform four main functions:- Energy, Growth and repair, regulation and protection. With out these functions being provided for we would become ill and eventually die. Nutrients with in food can help aid some or all of these functions, nutrients are broken down into six different types, each with benefits to the body.

These are the main energy source for the brain, They are macromolecules consisting of carbon, hydrogen and oxygen. carbohydrates come in two main types complex and simple carbohydrates. Complex carbohydrates and found in many starchy foods both natural and processed some examples are bananas, brown rice and wholemeal cereals, pastas and breads Simple carbohydrates are also known as sugars and also exist in natural and refined forms, such as biscuits, Chocolates, honey brown and white cane sugar, prepared foods and sauces, soft drinks and snack bars and alcohol. This energy usually enters the food through sun shine by a process called photosynthesis, plants are able to produce sugars using water, gas from air and also the sun Fibre is also a carbohydrate but it...
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