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IGCSE BIOLOGY MATS > 2e - Human nutrition > Flashcards

2e - Human nutrition Flashcards

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1
Q

What do all humans need?

A

A balanced diet

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2
Q

What do carbohydrates provide?

A

Short term energy

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3
Q

What do proteins provide?

A

Growth and repair of body tissues

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4
Q

What do lipids provide?

A

Insulation

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5
Q

What does Vitamin A provide?

A

Vision

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6
Q

What does Vitamin D provide?

A

Heals wounds

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7
Q

What does Vitamin D provide?

A

Helps bones absorb calcium

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8
Q

What does Calcium provide?

A

strengthens bones and teeth

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9
Q

What does iron provide?

A

makes haemoglobin

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10
Q

What does dietary fibre provide?

A

keeps intestines healthy

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11
Q

What does water provide?

A

needed for chemical reactions in cells

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12
Q

What are the three factors that vary energy requirements?

A
  • Age
  • Activity Levels
  • Pregnancy
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13
Q

What is the name of the ‘wave like’ muscle contraction occuring in the oesophagus?

A

Peristalsis

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14
Q

What does the liver produce?

A

Bile

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15
Q

What is gastric juice and where is it released?

A

Released in the stomach, mixture of HCl and pepsin

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16
Q

What cells produce mucus to protect the stomach walls from acid?

A

Goblet cells

17
Q

What does the pancreas release and why?

A

Releases alkaline solution to neutralise acids from the stomach

18
Q

Where is the food small enough to be absorbed into the blood?

A

Ileum

19
Q

How is the food absorbed into the blood?

A

Through villi

20
Q

Where is lipase created and what does it break down?

A

Created in the pancreas

lipids –> fatty acids + glycerol

21
Q

Where is protease created and what does it break down?

A

Pepsin created in stomach, trypsin created in pancreas.

protein –> amino acids

22
Q

Where is carbohydrase created and what does it break down?

A

amylase –> salivary glands
pancreatic amylase –> pancreas
starch –> maltose

23
Q

What carbohydrase produced in the small intestine further breaks down maltose?

A

Maltase

maltose –> glucose

24
Q

What does the bile do?

A

Neutralises HCL

Emulsifies large droplets of fat

25
Q

What is the definition of emulsification?

A

Breaking down of larger fat droplets into smaller ones which are easier to absorb (high SA)

26
Q

How is the villus adapted?

A
  • Microvilli on surface (increases SA)
  • One cell thick cell wall
  • Supplied with blood capillaries
  • lacteal transports fatty acids and glycerol away from small intestine
27
Q

How much energy (J) is required to heat 1g of water by 1 degree?

A

4.2J

28
Q

What is the equation to measure energy content in a food sample?

A

4.2J x vol of water x temp increase

IGCSE BIOLOGY MATS (16 decks)

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