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Biology MA > 2E nutrition-humans > Flashcards

2E nutrition-humans Flashcards

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1
Q

what must a balanced diet include?

A

the appropriate proportions of carbs, proteins, lipids, vitamins, minerals, water, dietary fibres

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2
Q

why do we need food?

A

to supply us with ‘fuel’ for energy
to provide materials for growth and repair of tissues
to help fight disease and keep our bodies healthy

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3
Q

what is the function of carbs?

A

they are the body’s main fuel for supplying cells with energy. Cells release this energy by oxidising a sugar called glucose, in the process of cell reparation. Glucose is one of the sugars belonging to carbohydrates

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4
Q

what is starch?

A

starch is a carbohydrate. it is a large insoluble molecule

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5
Q

where can starch be found?

A

potatoes, rice, wheat, millet, (pasta)
it can only be found in plant tissues, but animals can contain a similar carb called glycogen

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6
Q

what is starch a polymer of?

A

glucose. this means it is made of hundreds of glucose molecules joined together.

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7
Q

what is glycogen a polymer of?

A

glucose

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8
Q

where can glycogen be found?

A

in tissues such as the liver, and muscle and it acts as a store of energy for these organs

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9
Q

what happens during digestion to starch and glycogen?

A

they are broken down into simple sugars, so they can be absorbed into the blood

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10
Q

what is cellulose a polymer of?

A

glucose

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11
Q

can humans digest cellulose? why is it important?

A

no because we don’t have the enzyme. in our diet, it forms dietary fibre which gives the muscles of the gut something to push against as food is moved through the intestine (avoids constipation, prevents colitis and bowel dance)

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12
Q

where can cellulose be found

A

cell walls of plants

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13
Q

name as many sugars as you can

A

glucose, fructose, sucrose, lactose (idk if there are any more)

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14
Q

what are carbs made up of (elements)

A

carbon, hydrogen, oxygen

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15
Q

what elements make up lipids?

A

carbon, hydrogen, oxygen

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16
Q

draw a diagram of glucose, a part of a starch molecule, sucrose

A

glucose should just be single hexagons
starch- many hexagons joints by lines (in a line)
sucrose- a molecule of fructose and glucose together(2 hexagons joined by one line but different colours)

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17
Q

what can lipids be found in?

A

meat, butter, cheese, oil, oily fish,

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18
Q

what % body mass do lipids, carbs proteins make up?

A

C- 1%
L-10%
P-18%

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19
Q

what are lipids used for?

A

long term energy store e.g., under skin, around heart
insulation (fat layer under skin) to reduce heat loss
fat around organs protects them from mechanical damage e.g., kidneys

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20
Q

what are lipids made up of?

A

glycerol and fatty acids

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21
Q

draw a lipid molecule

A

glycerol is like a rod with 3 zig zags (fatty acids) attatched

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22
Q

what is glycerol

A

an oily liquid

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23
Q

why can lipids be bad?

A

a saturated fat, a type of lipid, can a lipid compound called cholesterol are substances which have been linked to heart disease

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24
Q

why do we need protein? what is its function?

A

all cells contain protein and it is used for growth and repair of tissues. Many compounds are also made from protein including enzymes

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25
Q

what type of food contains protein

A

meat, fish , cheese, eggs

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26
Q

what is a protein deficiency called?

A

kwashiorkor - symptoms include a swollen belly due to fluid connecting in tissue, loss of weight, poor muscle growth, flaky skin

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27
Q

what are proteins

A

polymers

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28
Q

what are proteins made up of?

A

amino acids (20 different types)

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29
Q

what elements make up protein (amino acids)?

A

carbon, hydrogen, oxygen, nitrogen, (sulfur)

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30
Q

how are amino acids linked? how does their shape relate to their function?

A

they are linked together in long chains, which are usually folded up or twisted into spirals, with cross-links, holding the chains together. the shape and order of a protein is important because the shape is important in allowing it to carry out its function and the order of the amino acid decides its shape.

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31
Q

what minerals do we need?

A

calcium, phosphorus, sodium, chlorine, magnesium, iron

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32
Q

where can calcium be found/what is its role? name some examples of foods which are rich in it.

A

making teeth and bones
found in dairy products, fish, bread, vegetables

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33
Q

where can phosphorus be found/what is its role? name some examples of foods which are rich in it.

A

-making teeth and bones
- part of many chemicals e.g., DNA, ATP
-found in most foods

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34
Q

where can sodium be found/what is its role? name some examples of foods which are rich in it.

A

-found in body fluids e.g., blood
-common salt, most foods

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35
Q

where can chlorine be found/what is its role? name some examples of foods which are rich in it.

A
  • in body fluids, e.g., blood
  • common salts, most foods
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36
Q

where can magnesium be found/what is its role? name some examples of foods which are rich in it.

A

-making bones
-found inside cells
- green vegetables

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37
Q

where can iron be found/what is its role? name some examples of foods which are rich in it.

A

-part of haemoglobin in red blood cells, helps carry oxygen
- red meat, liver, eggs, some vegetables, e.g., spinach

38
Q

what is Vitamin A used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A

-making chemical in the retina
- protects the surface of the eye
- (night blindness, damaged cornea of eye)
- fish liver oil, liver, butter, margarine, carrots

39
Q

what is Vitamin A used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A

-making chemical in the retina
- protects the surface of the eye
- (night blindness, damaged cornea of eye)
- fish liver oil, liver, butter, margarine, carrots

40
Q

what is Vitamin B1,2,3 used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin? (DO NOT NEED TO KNOW THIS FULLY)

A

-helps with cell
-B1 deficiency - beri-beri
-B2 deficiency -poor growth, dry skin
-B3 deficiency -pellagra
- b1 found in yeast extract, cereal
-b2 found in green veg, eggs, fish
-b3 found in liver, meat, fish

41
Q

what is Vitamin C used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A
  • sticks together cell lining surfaces such as the mouth
  • scurvy
  • fresh fruit, veg
42
Q

what is Vitamin C used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A
  • sticks together cell lining surfaces such as the mouth
  • scurvy
  • fresh fruit, veg
43
Q

what is Vitamin C used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A
  • sticks together cell lining surfaces such as the mouth
  • scurvy
  • fresh fruit, veg
44
Q

what is Vitamin D used for in the body? (what is the effect of deficiency?) what are some foods that are a good source of this vitamin?

A

-helps bones absorb calcium and phosphate
-rickets, poor teeth
- found in fish liver oil, also made in skin in sunlight

45
Q

how does energy requirements very with activity levels, age, pregnancy

A

generally the greater the person’s weight, the more energy they need, which is why men need more energy than women generally
this also explains why pregnant women need more energy. (the type of food she eats also changes due to the needs of the baby)
more muscle activity also requires more energy so if you are more active, you need more energy
if you are growing a lot e.g., in puberty, you will need more energy

46
Q

what is digestion?

A

the chemical and mechanical breakdown of food. it converts large insoluble molecules into small soluble molecules, which can be absorbed into the blood

47
Q

what is digestion?

A

the chemical and mechanical breakdown of food. it converts large insoluble molecules into small soluble molecules, which can be absorbed into the blood

48
Q

how is digestion speeded up

A

by enzymes (biological catalysts)

49
Q

what is mechanical digestion?

A

the physical breakdown of food e.g., in the mouth when you chew and the walls o the stomach churning up food whilst it is being chemically digested

50
Q

what is chemical digestion?

A

the process of breaking down large food molecules into smaller molecules using enzymes so that the body can absorb them

51
Q

what is peristalsis

A

the involuntary, wave-like contractions of the muscles in the digestive tract that move food through the body

52
Q

describe peristalsis step by step

A
  1. the walls in the intestine contain 2 layers of muscle:
    one has fibres containing rings around the gut (the circular muscles) and the other has fibres running along the length of the gut (the longitudinal muscle layer)
  2. when the CM contract the LM relax so the gut is made narrower. when the opposite happens it becomes wider and the wave like contractions push the food along
53
Q

what are the two muscles int he wall fo the intestines called?

A

the walls in the intestine contain 2 layers of muscle:
one has fibres containing rings around the gut (the circular muscles) and the other has fibres running along the length of the gut (the longitudinal muscle layer)

54
Q

describe the alimentary canal in order

A

mouth (salivary gland, tongue), oesophagus, stomach, small intestine (duodenum then ileum), (food broken down by enzymes from panaceas/gut wall in duodenum), large intestine (colon, rectum), anus
(+appendix+liver+gall bladder)

55
Q

what are the three main classes of enzymes which break down food

A

carbohydrases, lipases, proteases (+amylase)

56
Q

what does the salivary gland do?

A

secretes saliva which moistens food and contains the enzyme amylase which breaks down starch into maltose

57
Q

where is bile produced?

A

liver

58
Q

where is bile stored?

A

gall bladder

59
Q

where is bile produced and stored

A

produced-liver
stored-gall bladder

60
Q

what is the function of the mouth/salivary glands

A

Mechanical digestion: teeth chew food to break it into smaller pieces and increase its surface area to volume ratio
Chemical digestion: amylase enzymes in saliva start digesting starch into maltose
The food is shaped into a bolus (ball) and lubricated by saliva so it can be swallowed easily?

61
Q

what is the function of the Oesophagus?

A

The tube that connects the mouth to the stomach
Wave-like contractions take place to push the food bolus down without relying on gravity

62
Q

what is the function of the Small intestine?

A

The first section is called the duodenum; this is where digestion of the food exiting the stomach is completed by enzymes that are present in the duodenum lining and secreted by the pancreas
The pH of the small intestine is slightly alkaline; around pH 8-9.
The second section is called the ileum and is where the absorption of water and digested food molecules takes place; the ileum is long and lined with villi to increase the surface area over which absorption can take place

63
Q

what is the function of the Stomach?

A

Food is mechanically digested by churning actions while protease enzymes start to chemically digest proteins.
Hydrochloric acid is present to kill bacteria in food and provide the optimum pH for protease enzymes to work.

64
Q

what is the function of the Large intestine?

A

Water is absorbed from the remaining material in the colon to produce faeces
Faeces are stored in the rectum and exit the body via the anus

65
Q

what is the function of the Pancreas?

A

Produces all three types of digestive enzymes: amylase, protease and lipase
Secretes enzymes in an alkaline fluid into the duodenum for digestion; this raises the pH of fluid coming out of the stomach

66
Q

what is the function of the liver?

A

Amino acids that are not used to make proteins are broken down here (deamination), producing urea
Produces bile to emulsify fats (break large droplets into smaller droplets), an example of mechanical digestion

67
Q

what is the function of the gall bladder ?

A

Stores bile to release into the duodenum

68
Q

what are the stages of food breakdown?

A
  • Food taken into the body goes through six different stages during its passage through the alimentary canal(the gut):
    • Ingestion - the taking in of substances, e.g. food and drink, into the body through the mouth
    • Mechanical digestion - the breakdown of food into smaller pieces without chemical change to the food molecules
    • Chemical digestion - the breakdown of large, insoluble molecules into small, soluble molecules
    • Absorption - the movement of small food molecules and ions through the wall of the intestine into the blood
    • Assimilation - the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells
    • Egestion - the passing out of food that has not been digested or absorbed (as faeces) through the anus
69
Q

what is ingestion

A
  • Ingestion - the taking in of substances, e.g. food and drink, into the body through the mouth
70
Q

what is mechanical digestion

A
  • Mechanical digestion - the breakdown of food into smaller pieces without chemical change to the food molecules
71
Q

what is chemical digestion

A
  • Chemical digestion - the breakdown of large, insoluble molecules into small, soluble molecules
72
Q

what is absorption

A
  • Absorption - the movement of small food molecules and ions through the wall of the intestine into the blood
73
Q

what is assimilation

A
  • Assimilation - the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells
74
Q

what is egestion

A
  • Egestion - the passing out of food that has not been digested or absorbed (as faeces) through the anus
75
Q

name some types of carbohydrases? what do they do? where do they come from (source)? where does it act in the gut?

A

amylase:
starch-> maltose
comes from the salivary glands and acts in the mouth, it also comes from the pancreas and acts in the small intestine
maltase:
maltose->glucose
comes from wall of small intestine and acts in small intestine

76
Q

name some types of proteases? what do they do? where do they come from (source)? where does it act in the gut?

A

pepsin:
proteins->peptides (comes from the stomach wall and acts in the stomach)
trypsin:
proteins->peptides (comes from pancreas and acts in small intestine)
peptidases:
peptides-> amino acids (from the wall of the small intestine and acts in small intestine)

77
Q

name some types of lipase? what do they do? where do they come from (source)? where does it act in the gut?

A

lipase:
lipids-> glycerol + fatty acids (comes from pancreas and acts in small intestine)

78
Q

what happens in the stomach?

A

food is held in the stomach for hours, while initial digestion of protein takes place. the stomach secretes Hal os the stomach contents are strongly acidic. this kills the bacteria taken along by the food and protects us from food poisoning. pepsin (a protease) has to be able to work in these conditions. the semi-digested food is then held back by the stomach by a ring of muscle at the outlet of the stomach, called the sphincter muscle when it relaxes it releases the food into the duodenum

79
Q

what happens in the stomach?

A

food is held in the stomach for hours, while initial digestion of protein takes place. the stomach secretes Hal os the stomach contents are strongly acidic. this kills the bacteria taken along by the food and protects us from food poisoning. pepsin (a protease) has to be able to work in these conditions. the semi-digested food is then held back by the stomach by a ring of muscle at the outlet of the stomach, called the sphincter muscle when it relaxes it releases the food into the duodenum

80
Q

why is the stomach so acidic?

A

to kill bacteria carries by food

81
Q

what happens in the duodenum?

A

several digestive enzymes are added. these are made by the pancreas and digest starch, proteins and lipids. As well this, the liver makes a digestivee juice Called bile.

82
Q

how is bile released? what does it do?

A

stored in the gall bladder and passes down the bile duct on to the food. it is green and doesn’t have any enzymes. It emulsifies fats. In addition, bile and pancreatic juice it alkaline so it neutralises the semi-digested food and enzymes coming from stomach

83
Q

what happens in the ileum?

A

food is absorbed.

84
Q

how is the ileum adapted to absorb the digested food?

A

the lining of the ileum has a very large surface area, which means that is can quickly and efficiently absorb the soluble products of digestion into the blood.
the length of the small intestine also helps provide a large surface area, which is aided by the folds in the lining
the ileum has villi (which have microvilli) which increase the SA:VOL
each villus has a network of blood capillaries

85
Q

what are villi?

A

tiny projections in the small intestine that help absorb nutrients

86
Q

what is a lacteal?

A

a tube in the middle of the villus which fat droplets can go through. The lacteals form part of the body’s lymphatic system which transports a liquid called the lymph which eventually drains into the blood system

87
Q

how are villi adapted to its function?

A

villi (which have microvilli) which increase the SA:VOL
each villus has a network of blood capillaries
the surface is made of a single layer of cells called an epithelium. - short diffusion distance between blood capillaries and products fo digestion
what is special about the epithelium cells? they contain many mitochondria, which supply the energy needed for active transport of some substances
each villus is made of muscle fibre which contract and move the villus, keeping them in contact with the contacts of the ileum and maintaining steep conc. gradient for diffusion of the products of digestion

88
Q

what do the blood vessels of the ileum join up to?

A

a large blood vessel called the hepatic portal vein which leads to the liver. it breaks some molecules down and builds up and stores others.

89
Q

what happens in the large intestine?

A

the waste material, which consists mostly of cellulose (fibre) and other indigestible remains, waste, dead and living bacteria cells lost from the lining of the gut is stored in the rectum and expelled out of the body through the anus. however before this, before this, int he colon, the rest of the water is absorbed leaving semi-solid waste.

90
Q
A

Biology MA (15 decks)

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