2.24-2.33 Human Nutrition Flashcards

1
Q

What is important for a balanced diet

A

Apropriate proportions of carbohydrates, protein, lipids, vitamins, minerals, water and dietary fibre

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2
Q

Carbohydrate : functions and where to find it

A

Provides energy

found in pasta,rice, sugar

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3
Q

Protein : functions and where to find it

A

needed for growth and repair of tissues

found it meat and fish

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4
Q

Lipids : functions and where to find it

A

to provide energy and act as an insulator

found in butter & oily fish

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5
Q

Name 3 vitams, their function and where to find it and deficiency

A

Vitamin A: found in oily fish and dairy products needed for growth and development as well as good vision

deficiency- night blindness

Vitamin C: found in citrus fruits needed for healthy teeth and gums

deficiency- scurv

Vitamin D: found in dairy products and produced by body using sunlight needed for strong bones and teeth

deficiency- rickets

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6
Q

Name 2 minerals, their function and where to find them and deficiency

A

Calcium: found it dairy products, needed for strong bones and teeth

deficiency-rickets

Iron: component of heamoglobin which helps bind oxygen to blood

deficiency- anemia

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7
Q

Teeth function

A

to break down food

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8
Q

Salivary gland function

A

produces amylase enzyme in the saliva

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9
Q

Tongue function

A

helps the movement of food and assists swallowing

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10
Q

oesophagus function

A

the muscular tube that conects the mouth and stomach

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11
Q

liver function

A

regulates most chemical levels in the blood and excretes a product called bile

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12
Q

stomach function

A

pummels the food with its muscular walls

produces protease enzymes

produces hydrochloric acid to kill bacteria with an optimum of ph 2

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13
Q

Pancreas function

A

produces protease amylase and lipase enzymes which it releases into the small intestide

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14
Q

large intestine function

A

also the colon

excess water is absorbed from food

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15
Q

small intestine function

A

produces protease amylase & lipase enzymes to complete digestion

nutrients are absorbed

first part is the duodenum and the last part is the ileum

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16
Q

rectum function

A

last part of the large intestine

where feaces are stored

17
Q

anus function

A

feaces exit the body through the anus

18
Q

ingestion definition

A

the consumtpion of a substance

19
Q

digestion definition

A

breaking down large food molecules into small food molecules

20
Q

absorption definition

A

digested food molecules are absorbed by the small intestine into the blood

21
Q

assimilation meaning

A

small food molecules used to build up larger food molecules

22
Q

egestion meaning

A

removing feaces from the anus

23
Q

excretion meaning

A

removal of cell waste

24
Q

explain how food is moved through the gut by peristalsis

A

peristalis is the process which food is moved through the oesophagus and intestines using the muscles of their walls which contract and relax rythmically to move the food along

25
Q

How is the small intestine adapted for its function?

A

Has villi which has :

-a large surface area for absorption

-short diffusion pathway (one cell thick)

-maintain a concentration gradient between the food in the ileum and the blood

-have a network of lymphatic vessels called lacteals

25
Q

where is bile produced and stored and what is its function

A

produced in the liver and stored in the gallbladder used to neutralize stomach acid and emulsify lipids

26
Q

Experiment used to investigate energy content in a food sample

A

-weigh a small amount of dry food and skewer it onto a mounted needle
-add a set volume of water to a boiling tube held by a clamp
-measure the temperature of the eater then set fire to the food using a bunson burner
-hold the burning food under the boiling tube until the flame goes out. Repeat until food wont catch fire again
-lastly measure the temperature of water again

27
Q

how to calculate energy in food

A

energy in food (in J)=

mass of water (in g)
X
temperature increase
X
4.2

all divided by mass of food sample