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Bibiliography > 7. Animal Nutrition > Flashcards

7. Animal Nutrition Flashcards

1
Q

Balanced Diet

A

consists of all of the food groups in the correct proportions for optimum body functions.

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2
Q

Which group of people require most calories

A

Adolescent males with active lifestyle

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3
Q

Constipation is caused by?

A

Lack of dietary fiber

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4
Q

Starvation

A

Suffering or death caused by lack of food

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5
Q

What is scurvy caused by?

A

Lack of vitamin C

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6
Q

2 Main groups of fiber

A

Soluble Fiber (Oats, Fruits) , Insoluble fiber (whole meal bread, Nuts).

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7
Q

Causes of Vitamin D deficiency

A

Not enough sunlight, No oily fish, egg yolk, or milk

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8
Q

Food Groups?

A

CPL MV DW Carbohydrates Proteins Lipids Vitamins Minerals Dietary Fibre Water

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9
Q

Food Groups (Picture)

A
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10
Q

Effect of Vitamin D Deficiency

A

Rickets in Children - due to malformed bones.

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11
Q

Reasons for Iron Deficiency

A

Diet lacking in Iron
Pregnancy
Blood Loss

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12
Q

Specific vitamin and mineral requirements: (Picture)

A
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13
Q

Malnutrition

A

is caused by not eating a balanced diet

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14
Q

different types of malnutrition

A
  • Starvation
  • Coronary heart disease
  • Constipation
  • Obesity
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15
Q

Effects of Malnutrition

A
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16
Q

Protein Energy Malnutrition

A

In many countries in the world, droughts, natural disasters, wars and a poor economy can lead to mass malnutrition in large areas of the country

The two types of malnutrition most common in these situations are termed ‘protein-energy malnutrition’ (PEM)and they are:

Kwashiorkor – caused by a lack of protein in the diet, most common in children under 2. Often caused by poverty as high protein foods tend to be more expensive and scarcer. Children suffering from kwashiorkor are always underweight for their age but they often have a swollen abdomen as their diet may contain a lot of carbohydrates

Marasmus – the most severe form of PEM, where there is a lack of both protein and energy in the diet. People suffering from this have a much lower body weight than normal and look emaciated

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17
Q

Dietary Needs of Different Individuals

A
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18
Q

5 different stages of Food Passage

A

​I’M Carrying Ants And Elephants!!

  • Ingestion
  • Mechanical digestion
  • Chemical digestion
  • Absorption
  • Assimilation
  • Egestion
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19
Q

Ingestion?

A

the taking of substances, e.g. food and drink, into the body through the mouth

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20
Q

Mechanical digestion

A
  • The breakdown of food into smaller pieces without chemical change to the food molecules
  • It is mainly carried out by the chewing action of the teeth, the churning action of the stomach and the emulsification of fats by bile in the duodenum
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21
Q

Chemical digestion?

A

– the breakdown of large, insoluble molecules into small, soluble molecules

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22
Q

Absorption

A

the movement of small food molecules and ions through the wall of the intestine into the blood

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23
Q

Assimilation

A

the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells

24
Q

Egestion

A

the passing out of food that has not been digested or absorbed, as faeces, through the anus

25
Q

Structure & Function of the Alimentary Canal (Picture)

A
26
Q

Diarrhoea?

A
  • Diarrhoea is the loss of watery faeces from the anus
  • If it is severe and continues for a long time, it can lead to death
  • Severe diarrhoea can cause the loss of significant amounts of water and ions from the body, causing the tissues and organs to stop working properly
27
Q

Causes of diarrhoea

A

There are many causes of diarrhoea, one of which is infection with Vibrio cholerae bacteria, which causes the disease cholera

28
Q

How Does Vibrio Cholerae Cause Diarrhoea?

A
  • Ingested via infected water or food, if it enters the small intestine it can cause illness in the following way:
  • Bacteria attach to the wall of the small intestine
  • They produce a toxin
  • The toxin stimulates the cells lining the intestine to release chloride ions from inside the cells into the lumen of the intestine
  • The chloride ions accumulate in the lumen of the small intestine and lower the water potential there
  • Once the water potential is lower than that of the cells lining the intestine, water starts to move out of the cells into the intestine (by osmosis)
  • Large quantities of water are lost from the body in watery faeces
  • The blood contains too little chloride ions and water
29
Q

Different Types of Teeth

A
  • Incisors – chisel-shaped for biting and cutting
  • Canines – pointed for tearing, holding and biting
  • Premolars and molars – larger, flat surfaces with ridges at the edges for chewing and grinding up food
30
Q

Structure of a Typical Tooth (Picture)

A
31
Q

Plaque?

A
  • Many bacteria live in the mouth and most are harmless, however some form a sticky film with saliva, called plaque, which coats teeth and the areas where they attach to gums
  • To begin with, plaque is soft and easy to remove, however if it hardens and forms tartar, it cannot be removed by brushing
  • Tartar around the edges of teeth and gums can allow bacteria to work their way into roots, causing gum disease and loss of teeth
32
Q

Dental Health

A
  • Reducing the amount of sugar eaten can prevent tooth decay
  • Brushing teeth regularly removes the buildup of plaque that can cause gum disease and removes the sugars in the mouth so bacteria cannot turn them into acids and cause tooth decay
  • Teeth should be brushed with a fluoride toothpaste as this helps to strengthen enamel and reduce damage from acids
  • Regular visits to a dentist ensures that any signs of gum disease or tooth decay can be dealt with promptly
33
Q

Purpose of digestion

A
  • The purpose of digestion is to break down large, insoluble molecules (carbohydrates, proteins and lipids) into small, soluble molecules that can be absorbed into the bloodstream
  • Food is partially digested mechanically (by chewing, churning and emulsification) in order to break large pieces of food into smaller pieces of food which increases the surface area for enzymes to work on
  • Digestion mainly takes place chemically, where bonds holding the large molecules together are broken to make smaller and smaller molecules
34
Q

three main types of digestive enzymes

A

Chemical digestion is controlled by enzymes which are produced in different areas of the digestive system

There are three main types of digestive enzymes

carbohydrases, proteases and lipases

35
Q

Carbohydrase

A
  • Amylase is secreted into the alimentary canal in the mouth and the duodenum (from the pancreas) and digests starch to maltose (a disaccharide)
  • Maltose is digested by the enzyme maltase into glucose on the membranes of the epithelium lining the small intestine
36
Q

Proteases

A

Protein digestion takes place in the stomach and duodenum with two main enzymes produced:

  • Pepsin is produced in the stomach
  • Trypsin is produced in the pancreas and secreted into the duodenum
37
Q

Lipases

A
  • Lipase enzymes are produced in the pancreas and secreted into the duodenum
  • They digest lipids into fatty acids and glycerol
38
Q

The Role of Hydrochloric Acid

A
  • The stomach produces several fluids which together are known as gastric juice
  • One of the fluids produced is hydrochloric acid
  • This kills bacteria in food and gives an acid pH for enzymes to work in the stomach
39
Q

How is a Low pH Helpful in the Stomach

A
  • The low pH kills bacteria in food that we have ingested as it denatures the enzymes in their cells, meaning they cannot carry out any cell reactions to maintain life
  • Pepsin, produced in the stomach, is an example of an enzyme which has a very low optimum pH – around pH 2
  • The hydrochloric acid produced in the stomach ensures that conditions in the stomach remain within the optimum range for pepsin to work at its fastest rate
40
Q

The Role of Bile

A
  • It is alkaline to neutralise the hydrochloric acid which comes from the stomach
  • The enzymes in the small intestine have a higher (more alkaline) optimum pH than those in the stomach
  • It breaks down large drops of fat into smaller ones. This is known as emulsification. The larger surface area allows lipase to chemically break down the lipid into glycerol and fatty acids faster
41
Q

Emulsification

A
  • Emulsification is the equivalent of tearing a large piece of paper into smaller pieces of paper.
  • This is an example of mechanical digestion, not chemical digestion – breaking something into smaller pieces does not break bonds or change the chemical structure of the molecules which make it up, which is the definition of chemical digestion.
42
Q

Absorption of Food & Water

A
  • Absorption is the movement of digested food molecules from the digestive system into the blood (glucose and amino acids) and lymph (fatty acids and glycerol)
  • Water is absorbed in both the small intestine and the colon, but most absorption of water also happens in the small intestine
  • Absorption takes place in the second section of the small intestine, the ileum
43
Q

How is the Ileum Adapted for Absorption?

A
  • The ileum is adapted for absorption as it is very long and has a highly folded surface with millions of villi (tiny, finger like projections)
  • These adaptations massively increase the surface area of the ileum, allowing absorption to take place faster and more efficiently
44
Q

Structure & Adaptations of a Villus

A
  • Microvilli on the surface of the villus further increase surface area for faster absorption of nutrients
  • Wall of villus is one cell thick meaning that there is only a short distance for absorption to happen by diffusion and active transport
  • Well supplied with a network of blood capillaries that transport glucose and amino acids away from the small intestine in the blood
  • Lacteal runs through the centre of the villus to transport fatty acids and glycerol away from the small intestine in the lymph
45
Q

What is an ion Channel

A

They are proteins that span the cell membrane that allows charged molecules to pass through the membrane.

46
Q

Difference between Alimentary Canal and Digestive System

A

Alimentary Canal - Involves the tubes that food pass through.
Digestive system - Includes the digestive glands

47
Q

2 Places where Amylase is secreted

A
  1. Pancreas
  2. Salivary glands in the mouth
48
Q

2 Places where Protease is secreted

A
  1. Stomach
  2. Pancreas
49
Q

Where is lipase secreted?

A

The Pancreas

50
Q

Two examples of Protease

A

Pepsin and Trypsin

51
Q

Where is Trypsin is secreted?

A

The small intestine

52
Q

Where is pepsin secreted

A

Stomach

53
Q

Two parts where water is absorbed

A

The small intestine
The colon

54
Q
A
55
Q
A

Bibiliography (11 decks)

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