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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.

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