Why are semi-skimmed and skimmed milk recommended for most adults?

Lower-fat milks contain less saturated fat and energy than whole milk. Lower-fat milks keep the calcium and protein, which are in the non-fat part of milk.

What nutritional benefits does fruit juice provide?

Fruit juice is a good source of vitamin C and also supplies folate and potassium. A 150 ml glass counts as one portion of fruit and vegetables.

Why should fruit juice and smoothies be limited to 150 ml a day?

Fruit juice and smoothies are high in free sugars, which damage teeth and add energy. Juice also lacks most of the fibre found in whole fruit.

How does a smoothie differ nutritionally from fruit juice?

A smoothie contains the blended whole fruit, so it keeps more of the fibre than juice. Smoothies still count as no more than one portion of fruit and vegetables a day.

What nutritional benefits does tea offer?

Tea contains polyphenols such as flavonoids, which act as antioxidants. Tea is also a source of fluoride, and tea with milk supplies some calcium.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

Topic overview Sources and functions of carbohydrate Intrinsic, extrinsic and non-milk extrinsic sugars Starch and resistant starch Non-starch polysaccharides and dietary fibre Blood sugar, glycaemic index and glycaemic load

Vitamins

Topic overview Vitamin solubility, absorption and bioavailability Vitamin A and beta-carotene Vitamin D and sunlight Vitamins E and K Thiamin, riboflavin and niacin Vitamin B6, vitamin B12 and folate Vitamin C and scurvy

Minerals

Topic overview Calcium and phosphorus Magnesium, sodium and potassium Iron and iron deficiency anaemia Iodine and fluorine Selenium and zinc Mineral bioavailability and absorption

Water and Other Fluids

Topic overview Functions and sources of water Nutritional benefits of other drinks Factors affecting hydration Dehydration and water intoxication

Nutrition Through Life

Topic overview Pre-conception and pregnancy nutrition Lactation and infant milk feeding Weaning and pre-school children School-age children and teenagers Nutrition for adult men and women Older adults and the frail elderly Dietary Reference Values and diet evaluation

Eating Patterns

Topic overview Food consumption trends and demographic change Social change, employment and leisure patterns Resources and availability of healthy food Food labels and advertising as barriers

Energy and Energy Balance

Topic overview Why the body needs energy Basal metabolic rate and physical activity level Energy EARs through life Energy balance and weight change

Overweight and Obesity

Topic overview BMI, waist circumference and measuring body fat Trends in childhood and adult obesity Barriers to achieving a healthy weight Health problems of excess weight Achieving a healthy weight in children and adults

Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

Topic overview Cancer and how tumours develop Fat, salt and meat in cancer risk Wholegrains, fruit, vegetables and antioxidants Lifestyle factors in cancer risk Recommendations to reduce cancer risk

Type 2 Diabetes

Topic overview Definition and symptoms of Type 2 diabetes Risk factors for Type 2 diabetes Preventing Type 2 diabetes Managing Type 2 diabetes

Alcohol

Topic overview Units, energy and alcohol's link to obesity Alcohol, the heart and cancer Alcohol in pregnancy and the developing baby Nutritional effects of heavy drinking

Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Water and Other Fluids

Nutritional benefits of other drinks

3 things to know
AS 1

Overview

Milk, fruit juice, smoothies, tea, coffee, sports drinks, oral rehydration solution, plant-based drinks, soft drinks and energy drinks compared.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

Distinguish between isotonic, hypotonic and hypertonic sports drinks.

Key term

A student drinks two cans of cola and a large glass of orange juice each day. Suggest healthier drinks and justify each choice.

Key term

Why is milk a nutritious drink?

Questions from this subtopic

Each one with the model answer underneath.

1
Why is milk a nutritious drink?
Model answer
Milk supplies protein of high biological value, calcium and iodine. Milk also provides riboflavin, vitamin B12 and phosphorus.
2
Why are semi-skimmed and skimmed milk recommended for most adults?
Model answer
Lower-fat milks contain less saturated fat and energy than whole milk. Lower-fat milks keep the calcium and protein, which are in the non-fat part of milk.
3
What nutritional benefits does fruit juice provide?
Model answer
Fruit juice is a good source of vitamin C and also supplies folate and potassium. A 150 ml glass counts as one portion of fruit and vegetables.
4
Why should fruit juice and smoothies be limited to 150 ml a day?
Model answer
Fruit juice and smoothies are high in free sugars, which damage teeth and add energy. Juice also lacks most of the fibre found in whole fruit.
5
How does a smoothie differ nutritionally from fruit juice?
Model answer
A smoothie contains the blended whole fruit, so it keeps more of the fibre than juice. Smoothies still count as no more than one portion of fruit and vegetables a day.
6
What nutritional benefits does tea offer?
Model answer
Tea contains polyphenols such as flavonoids, which act as antioxidants. Tea is also a source of fluoride, and tea with milk supplies some calcium.

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Protein

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Nicotine also blood vessels.

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