2e - Human nutrition Flashcards
What do all humans need?
A balanced diet
What do carbohydrates provide?
Short term energy
What do proteins provide?
Growth and repair of body tissues
What do lipids provide?
Insulation
What does Vitamin A provide?
Vision
What does Vitamin D provide?
Heals wounds
What does Vitamin D provide?
Helps bones absorb calcium
What does Calcium provide?
strengthens bones and teeth
What does iron provide?
makes haemoglobin
What does dietary fibre provide?
keeps intestines healthy
What does water provide?
needed for chemical reactions in cells
What are the three factors that vary energy requirements?
- Age
- Activity Levels
- Pregnancy
What is the name of the ‘wave like’ muscle contraction occuring in the oesophagus?
Peristalsis
What does the liver produce?
Bile
What is gastric juice and where is it released?
Released in the stomach, mixture of HCl and pepsin
What cells produce mucus to protect the stomach walls from acid?
Goblet cells
What does the pancreas release and why?
Releases alkaline solution to neutralise acids from the stomach
Where is the food small enough to be absorbed into the blood?
Ileum
How is the food absorbed into the blood?
Through villi
Where is lipase created and what does it break down?
Created in the pancreas
lipids –> fatty acids + glycerol
Where is protease created and what does it break down?
Pepsin created in stomach, trypsin created in pancreas.
protein –> amino acids
Where is carbohydrase created and what does it break down?
amylase –> salivary glands
pancreatic amylase –> pancreas
starch –> maltose
What carbohydrase produced in the small intestine further breaks down maltose?
Maltase
maltose –> glucose
What does the bile do?
Neutralises HCL
Emulsifies large droplets of fat
What is the definition of emulsification?
Breaking down of larger fat droplets into smaller ones which are easier to absorb (high SA)
How is the villus adapted?
- Microvilli on surface (increases SA)
- One cell thick cell wall
- Supplied with blood capillaries
- lacteal transports fatty acids and glycerol away from small intestine
How much energy (J) is required to heat 1g of water by 1 degree?
4.2J
What is the equation to measure energy content in a food sample?
4.2J x vol of water x temp increase
