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BIO > 7: Human Nutrition > Flashcards

7: Human Nutrition Flashcards

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Biology 101 flashcards
1
Q

What is a Balanced Diet?

A

A diet that consists of all the food groups in the correct proportions needed to ensure good health and growth.

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2
Q

What are the 7 main biological molecules found in a balanced diet?

A
  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins
  • Minerals
  • Water
  • Fibre
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3
Q

What are Carbohydrates (Function & Sources)

A

Carbohydrates are molecules that provide us with a READY SOURCE OF ENERGY that is easily respired.

Sources include : Rice, potato, bread, sugar and honey.

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4
Q

What are Proteins? (Function & Sources)

A

Proteins are molecules that are required for GROWTH and DEVELOPMENT. Proteins are digested into amino acids which are used to form different proteins required by our body.

Sources include : Meat, Fish, Milk and nuts.

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5
Q

What are Fats? (Function & Sources)

A

Fats are molecules required for LONG TERM ENERGY storage. Fats are also stored under the skin to provide INSULATION. Fats release the most energy compared to proteins and carbohydrates.

Sources include : Butter, Cheese, Fat in meats and fish & nuts.

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6
Q

What is Water (Function)

A

Water is needed for chemical reactions to take place in solution.

  • The blood transports substances DISSOLVED IN WATER

Water in our sweat helps cool us down

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7
Q

What is Fibre? (Function & Source)

A

Fibre is made up of cellulose from plant cell walls. Fibre adds bulk/size to our food, this helps the movement of food in the alimentary canal by peristalsis.

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8
Q

Vitamins and Minerals

A

Next slide daddy😫

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9
Q

What is are the sources, uses of Vitamin C?

A

Sources
Oranges, Lemons, other citrus fruits.

Uses
Tissue repair and resistance to disease

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10
Q

What is are the sources, uses, and deficiency symptoms of Vitamin D?

A

Sources
Fish oil, milk, sun

Uses
Strengthens bones and teeth

Deficiency Symptoms
Rickets

Rickets
Bones become soft and deformed

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11
Q

What is are the sources, uses, and deficiency symptoms (elaborate) of Iron?

A

Sources
Liver, Meat, cocoa, eggs

Uses
Forms haemoglobin for transport of oxygen

Deficiency Symptoms
Anaemia (tiredness)

Anaemia
Occurs when there is not enough red blood cells which limits the amount of oxygen travelling around the body.

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12
Q

What is are the sources, uses of Calcium?

A

Sources
Milk, Fish, green vegetables

Uses
Strengthens bone and teeth

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13
Q

What is Malnutrition and list some examples

A

Malnutrition is a condition caused by not eating a balanced diet.

Examples
Starvation, Coronary heart disease, Constipation and Obesity

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14
Q

What are the Causes and Effects of Starvation?

A

Cause
Taking in less energy than is used (over a long period of time)

Effect
Body starts to break down energy stores, first fat then muscle tissue. This leads to SEVERE WEIGHT LOSS and eventually DAMAGE TO HEART & IMMUNE SYSTEM, increasing the risk of many diseases.

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15
Q

What are the Causes and Effects of Coronary Heart Disease?

A

Cause
Diet too high in SATURATED FAT & CHOLESTEROL

Effect
Fat deposits build up in arteries supplying the the heart, this reduces the flow of blood to the heart. Blood carries oxygen to the heart causing muscle cells to not work properly due to the lack of oxygen. This can result in heart attacks and death.

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16
Q

What are the Causes and Effects of Constipation?

A

Cause
Lack of fibre in the diet

Effects
Extra energy stored as fat, this causes weight to increase. Many diseases can develop from this stage such as Heart disease & diabetes.

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17
Q

What are the two types of Protein Energy Malnutrition (PEM)?

A

Kwashiorkor and Marasmus

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18
Q

What are the Causes and Effects of Kwashiorkor?

A

Causes
High protein foods tend to be more scarcer and expensive for Poverty struck communities. This causes a lack of Protein in the diet.

Effects
Children suffering from kwashiorkor are always underweight and often have a swollen abdomen as their diet consists of mainly carbohydrates.

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19
Q

What are the Causes and Effects of Marasmus?

A

Causes
Marasmus is the most severe form of PEM. Marasmus occurs when there is a lack of protein and energy in the diet.

Effects
People suffering from Marasmus are also extremely underweight and often look emaciated.

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20
Q

Nutrient needs (in-depth)

A

Next slide daddy😫

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21
Q

What is the role of Vitamin C and what are the effects of insufficient Vitamin C intake?

A

Role

  • Vitamin C helps bond cells together and helps in the use of calcium by bones and teeth.
  • Vitamin C is used to form an important protein used to make skin, tendons, ligaments and blood vessels
  • Vitamin C helps in the healing of wounds and the formation of scar tissue.

Deficiency can lead to

Scurvy - bleeding in parts of the body, particularly the gums.

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22
Q

What is the role of Vitamin D and what are the effects of insufficient Vitamin D intake?

A

Role

  • Vitamin D is needed for the small intestine to absorb calcium.
  • Vitamin D also regulates the deposition of calcium in bone cells.

Deficiency can lead to

  • Lack of calcium in bones causing RICKETS. Bones fail to grow properly and become soft.
  • Osteomalacia - softening of the bones increasing the chance of fractures.
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23
Q

What is the role of Iron and what are the effects of insufficient Iron intake?

A

Role

  • Iron is needed to make the blood protein haemoglobin which is found in red blood cells.
  • Haemoglobin is a protein combined with iron needed to carry oxygen around the body.

Deficiency can lead to
Anaemia - reduction in red blood cells which can lead to tiredness, shortness of breathe, heart palpitations and a pale complexion.

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24
Q

Digestion

A

Next slide daddy😫

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25
Q

What is the definition of Ingestion

A

The taking in of substances (food & drink) into the body through the mouth

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26
Q

What is the definition of Digestion?

A

Breaking down of large insoluble molecules into small soluble molecules so that they can pass through the gut wall into the blood.

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27
Q

What is the definition of Absorption?

A

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

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28
Q

What is the definition of Assimilation?

A

The movement of digestive food molecules into the cells or the body where they are used, becoming part of the cells.

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29
Q

What is the definition of Egestion?

A

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

30
Q

What are the two types of Digestion?

A

Mechanical & Chemical

31
Q

What is Mechanical Digestion and where does it occur?

A

Mechanical Digestion is the breakdown of large pieces of food into smaller pieces of food without changing the food molecules. This is done to increase the surface area available for enzymes to further break down the food particles.

Sites of Mechanical Digestion include :

  • Mouth ~ chewing breaks down food into smaller pieces that can be swallowed
  • Stomach ~ Muscular contractions of the stomach help shift food around in order to speed up the rate of digestion.
  • Small Intestine ~ Bile emulsifies large globules of fat into smaller globules.
32
Q

What is Chemical Digestion and where does it occur?

A

Chemical Digestion is the breakdown of the large insoluble food molecules into smaller water soluble molecules by the action of enzymes.

Sites of Chemical Digestion include :

  • Mouth
  • Stomach
  • Small intestine
33
Q

What enzymes break down starch molecules into its basic units?

A

Amylase enzymes break down starch into glucose molecules

34
Q

What enzymes break down protein molecules into its basic units?

A

Protease enzymes break down protein molecules into amino acids.

35
Q

What enzymes break down fat molecules into its basic units?

A

lipase enzymes break down fat molecules into fatty acids(3) and glycerol(1).

36
Q

What is the role of incisors and what adaptations to they have?

A

Incisors are chisel-shaped for biting and cutting

37
Q

What is the role of canines and what adaptations to they have?

A

Canines are pointed for piercing and tearing.

38
Q

What is the role of premolars and what adaptations to they have?

A

Premolars have uneven cusps for grinding and chewing.

39
Q

What is the role of incisors?

A

Molars are used to help chew up food.

40
Q

Describe the stages of tooth decay.

A

Bacteria in our mouth mixes with saliva to form plaque
After a meal, particles of sugary food are left between out teeth
Bacteria in the plaque changes the sugar into acid because they are respiring anaerobically.
The acid can attack the enamel on the surface of the surface of the tooth, this starts off the tooth decay
When the enamel is worn off, the acid will attack the dentine
If the cavity reaches the pulp activity, this will be very painful and can cause severe tooth ache.

41
Q

State 3 ways in which tooth decay can be prevented.

A

1) Regular brushing with tooth paste, tooth paste contains fluoride which strengthens the enamel of the teeth giving them a hard exterior surface.
2) Avoiding sugary foods
3) Regular visits to the dentist

42
Q

What enzyme is present in saliva and what does it break down?

A

Amylase is the enzyme that catalysed the breakdown of starch to maltose.

43
Q

Define Peristalsis

A

The wave of muscular contractions that help with the movement of food down the oesophagus.

44
Q

Which enzyme is present in the gastric juice produced by the walls of the stomach

A

A protease called pepsin is present in gastric juice to digest proteins into smaller molecules called polypeptides.

45
Q

What is the acid present in Gastric juices

A

Hydrochloric Acid

46
Q

Describe the functions of Hydrochloric acid in the stomach.

A
  • Kills any bacteria in the food. The low pH denatures the enzymes in any harmful microorganisms in the food.
  • HCl provides an acidic environment with a pH of about 1.5 - 2.0 to give the protease enzyme pepsin its optimum conditions to work under.
47
Q

Define Chyme

A

The mixture of food, gastric juice and hydrochloric acid in the stomach.

48
Q

Explain the mechanical digestion process that occurs in the stomach.

A

The muscular walls of the stomach churn up the food making sure that it is mixed well with the juices until it becomes a runny liquid.

49
Q

What is the beginning part of the small intestine called

A

Duodenum

50
Q

What is the name of the tube which connects the pancreas to the duodenum?

A

Pancreatic duct.

51
Q

What is the name of the liquid that travels down the pancreatic duct to meet food arriving from the stomach.

A

Pancreatic juice

52
Q

What enzymes are present in pancreatic juice and what food molecule do they breakdown?

A

Amylase - breaks down starch to maltose

Trypsin - a protease that breaks down proteins and polypeptides to peptides

Lipase - breaks down fat into fatty acids & glycerol

53
Q

What are the suitable working conditions for the enzymes found in pancreatic juice and what is present to help achieved these conditions

A

Amylase, Trypsin, Lipase do not work well in acidic conditions. Pancreatic juice also contains sodium hydrogen carbonate (alkali) which neutralises the acidic chyme arriving from the stomach to provide optimum pH for the enzymes mentioned above.

54
Q

Define Bile

A

Bile is a yellow-green fluid produced in the liver and stored in the gall bladder.

55
Q

What is the name of the tube in which bile flows to enter the duodenum

A

Bile duct

56
Q

Identify the roles of bile in the duodenum.

A
  • Bile is alkaline in order to neutralise the acidic chyme arriving from the stomach into the duodenum. This gives the best pH for enzymes in the small intestine and the pancreatic juice to work with.
  • Bile also EMULSIFIES fats by breaking down large fat globules into smaller globules

This is done to increase the surface area for which the enzyme lipase from pancreatic juice can act to break down fat molecules into glycerol and fatty acid quicker.

57
Q

Cells lining the ileum produce enzymes to complete the digestion of food. List these enzymes and the food molecule they breakdown.

A
  • Proteases which breakdown peptides into amino acids
  • Sucrase which breakdown sucrose into glucose
  • Maltase which breakdown maltose into glucose
58
Q

How is the small intestine adapted for efficient absorption of food.

A
  • Large surface area of about 9 square meters
  • Thin lining (only 1 cell thick) to reduce the distance needed for digested food molecules to travel, allowing digested food to easily diffuse into the blood and lymph
  • Very long, having folded inner lining with millions of tiny villi.
59
Q

Define villi and list it’s adaptations.

A

Tiny finger like projections that aid with the absorption of food molecules into the blood & lymph.

Epithelial cells lining the villi have microscopic projections called MICROVILLI. These vastly increase the absorptive area of the cell membrane of the epithelial cells.

60
Q

What food molecules are absorbed through the thin villi wall into the blood capillary

A

Amino acids and sugar molecules

61
Q

What food molecules are absorbed through the thin villi wall into the lacteal

A

Fatty acids and glycerol

62
Q

What is the name of the tube which transports absorbed food molecules

A

Hepatic portal vein

63
Q

What are the 4 different parts that make up the large intestine?

A

Caecum, appendix, colon and the rectum

64
Q

Where in the large intestine is the faeces stored?

A

Rectum

65
Q

Define Egestion in the Large intestine

A

The passing out of digestible food through the anus in the form of faeces.

66
Q

What is the main symptom of cholera?

A

Diarrhoea as a result of dehydration. It is a water borne disease caused by the bacterium Vibric cholerae

67
Q

Define diarrhoea.

A

The loss of watery faeces from the body through the anus.

68
Q

How is cholera transmitted?

A

Cholera is transmitted by the ingestion of water/food that is contaminated by faecal material containing the bacteria.

Transmission can occur by

  • drinking contaminated water
  • infected people handling food or cooking utensils without proper sanitisation.
69
Q

Explain in detail, how the cholera bacterium brings about dehydration, diarrhoea and loss of salts from the blood in the intestine.

A

Cholera bacteria ingested by humans are killed by the acidic conditions in the stomach. However, some pathogens may survive and reach the small intestine. They will then start to produce a toxin.

1) Molecules of this toxin enter the epithelial cells of the intestinal wall
2) This disrupts the functioning of the cell surface membrane of the epithelial cells
3) Chloride ions pass out of the cells into the space inside the intestine (intestinal lumen)
4) This accumulation of ions in the lumen creates a water potential gradient.
5) Water flows by osmosis from the cells and from the blood into the lumen
6) This reduces the concentration of water in the blood overall causing 1 symptom of cholera - dehydration,,

70
Q

What is Oral Rehydration Therapy (ORT)?

A

Cholera is treated by giving people a solution of salts and glucose to drink. This is called an ORT solution.
An ORT solution consists of :

  • Water to rehydrate the blood and other tissues
  • Sodium ions to replace the ions lost from blood and tissue fluid
  • Glucose to provide energy for the active uptake of sodium ions from the intestine
  • Other ions such as potassium and chloride to replace ions lost in diarrhoea

When these ions are reabsorbed, the water potential of the epithelial cells decreases and water is absorbed to make up for the water that was lost in diarrhoea.

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