Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

GCSE > 3 DIET + DIGESTION > Flashcards

3 DIET + DIGESTION Flashcards

You may prefer our related Brainscape-certified flashcards:
GCSE Geography - AQA flashcards GCSE Religious Studies - Edexcel Route B flashcards GCSE Religious Studies - Eduqas Route A flashcards GCSE Religious Studies - Edexcel Route A flashcards GCSE Religious Studies - Eduqas Route B flashcards
1
Q

One function that carbohydrates, proteins and lipids all have in common

A

Fuel for respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Function of carbohydrates

A

Fuel for respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Function of proteins

A

Growth and repair of cells and tissues - fuel for respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Function of proteins

A

Growth and repair of cells and tissues - fuel for respiration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Function of lipids

A

Store of energy, fuel for respiration - thermal and electrical insulation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

3 food sources of carbohydrates

A

Bread, potatoes, rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

3 food sources of proteins

A

meat, eggs, quinoa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

3 food sources of lipids

A

Butter, avacados, oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Function of iron

A

Forms part of haemoglobin for which binds to oxygen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Function of calcium

A

Needed to form bones and teeth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

3 food sources for iron

A

spinach, liver and red meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

3 food sources for calcium

A

milk + dairy, fish and fresh vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

3 food sources for calcium

A

milk + dairy, fish and fresh vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Deficiency for iron

A

Anaemia

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Deficiency for calcium

A

Rickets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Use of Vitamin A

A

Making chemical in the retina and protects surface of eye

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

3 food source of Vitamin A

A

Fish liver oil, liver, carrots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

3 food source of Vitamin A

A

Butter, fish liver oil, liver, carrots

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Effect of deficiency of Vitamin A

A

Night blindness, and damaged cornea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Effect of deficiency of Vitamin C

A

Scurvy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Use of Vitamin C

A

Needed for cells and tissues to stick together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Food source of Vitamin C

A

Fresh fruit and vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Use of vitamin D in body

A

Absorb calcium and phosphate ions from food

24
Q

Effect of deficiency of Vitamin D

A

Rickets, caused by weak bones

25
Q

Food source for Vitamin D

A

Dairy, oily fish

26
Q

Why is water essential in the diet

A

Solvent used to transport components of blood, and for temperature regulation (sweating)

27
Q

Why is dietary fibre essential in diet

A

Cannot digest cellulose, helps movement of food through intestine, prevents constipation and bowel cancer

28
Q

Foods with good dietary fibre value

A

Fruit, vegetables and grains like oats

29
Q

What glands secrete amalayse

A

Salivary glands through saliva, and pancreas

30
Q

Lipid digestive route

A

Lipid - Lipase - glycerol and 3 fatty acids

31
Q

Proteins digestive route

A

protein - pepsin/trypsin - peptides - peptidase - amino acids

32
Q

Carbohydrates digestive route

A

Starch - amylase - maltose - maltase - glucose

33
Q

What determines how much energy you need in a day

A

Activity levels, age and pregnancy

34
Q

Define digestion

A

Breaking down large insoluble molecules of food into small, soluble molecules

35
Q

Define assimilation

A

Building large biological molecules from small soluble molecules

36
Q

Where does ingestion occur

A

Mouth

37
Q

How does mechanical digestion occur in the mouth

A

Chewing - increases the surface area for enzymes and eases swallowing

38
Q

How does chemical digestion occur in the mouth

A

Saliva containing amylase in released and also aids swallowing

39
Q

Amylase optimum pH

A

7

40
Q

What happens when amylase enters the stomach

A

It becomes denatured

41
Q

What is a bolus

A

When food is shaped into a ball by the tounge and pushed to the back of the mouth

42
Q

Purpose of the epiglottis

A

Blocks food entering the trachea

43
Q

What is peristalis

A

Musular contraction that moves food through the alimentary canal

44
Q

Purpose of contraction of the stomach wall

A

Maximise contact between enzymes and food

45
Q

Pepsin optimum pH

A

2

46
Q

Purpose of hydrochloric acid

A
  • Pepsin optimum pH
  • Kill bacteria and fungi on food
47
Q

First section of small intestine

A

Duodenum

48
Q

Where is bile made

A

Liver

49
Q

Where is bile stored

A

Gall bladder

50
Q

Functions of bile

A
  • Neutralise stomach acid on food entering duodenum
  • Emulsify lipids by breaking large droplets into small droplets (increasing surface area)
51
Q

Second part of small intestine

A

Ileum

52
Q

How are the villi in the ileum specialised for absorption of molecules by diffusion

A
  • Large surface area - folding of ileium, villi and microvilli
  • Short diffusion distance - villi are only 1 cell thick
  • High concentration gradient - capillary netwrk and lacteals under villi
53
Q

How are the villi in the ileum specialised for absorption of molecules by diffusion

A
  • Large surface area - folding of ileium, villi and microvilli
  • Short diffusion distance - villi are only 1 cell thick
  • High concentration gradient - capillary netwrk and lacteals under villi
54
Q

What happens in the colon

A

Reabsorption of water

55
Q

What happens in the rectum

A

Storage of faeces

56
Q

What happens in the anus

A

Faeces are egested

GCSE (71 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions