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Biology > 7. Human Nutrition > Flashcards

7. Human Nutrition Flashcards

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1
Q

Oesophagus

A

The tube-like structure that transports food in the form of bolus to the stomach.

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2
Q

Stomach

A

A muscular compartment where food is mixed and digested into small pieces. The food is mixed with the enzyme, pepsin and hydrochloric acid to form a liquid called chyme.

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3
Q

Small Intestine

A

The longest section of the digestive system where food is digested into nutrients and absorbed.

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4
Q

Liver

A

Organ that produces bile, which emulsifies fats and neutralises the acidic chyme from the stomach.

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5
Q

Gallbladder

A

Sac-like structure which stores bile before release into the duodenum.

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6
Q

Pancreas

A

A gland located behind the stomach that secretes digestive enzymes, and the hormones insulin and glucagon.

Secretes pancreatic juice which has trypsin, amylase and lipase in it.

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7
Q

Large intestine

A

Section of the digestive system where absorption of water and salts from undigested food takes place

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8
Q

Rectum

A

Holds the undigested food, called stool. for excretion.

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9
Q

Anus

A

Egestion of food occurs at this opening in the digestive system, which is controlled by muscular valves.

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10
Q

Ingestion

A

The procedure by which something is taken into the body

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11
Q

Egestion

A

Process by which remainder of food leaves the body

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12
Q

Peristalsis

A

-Muscle movement forcing the food along

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13
Q

Small intestine

A

-Part of the digestive system where nutrients are absorbed

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14
Q

Large Intestine

A

Part of the digestive system where the food loses water

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15
Q

Digestion

A

Breakdown of large insoluble molecules into small soluble molecules

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16
Q

Alimentary canal

A

Continuous tube that runs through the torso and contains most parts of the digestive system

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17
Q

Metabolism

A

All the chemical reactions that happen inside living cells, including respiration.

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18
Q

Nutrients needed for a balanced diet

A

Carbohydrates
Fats
Proteins
Vitamins
Mineral Ions
Fibre (Roughage)
Water

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19
Q

Carbohydrates

A

Compounds found in living things composed of carbon, hydrogen and oxygen.

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20
Q

Fats

A

A compound that consists of glycerol and fatty acids.

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21
Q

Proteins

A

Proteins are made of the biological building block called an amino acid. Proteins are used to synthesise muscle, skin, bone, skin and enzymes.

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22
Q

Vitamins

A

A group of micronutrients essential for healthy metabolic processes, found in fruits and vegatables.

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23
Q

Mineral Ions

A

Calcium and iron are important examples of mineral ions. Each mineral has a unique function in the body.

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24
Q

Fibre

A

The fibrous indigestible component of foods.

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25
Q

Water

A

Water makes up two-thirds of the weight of the human body and is an important component in maintaining a balance of substances (homeostasis).

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26
Q

Carbohydrates - Main sources, Dietary importance

A

fruit, vegetables, pasta, bread, potatoes

provide energy

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27
Q

Fats - Main sources, Dietary importance

A

avocado, nuts, olive oil, oily fish

provide energy

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28
Q

Proteins - Main sources, Dietary importance

A

meat, fish, eggs, beans, pulses, nuts

growth and repair

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29
Q

Vitamin C - Main sources, Dietary importance

A

oranges, red peppers, kale, broccoli

maintains healthy blood vessels, skin, cartilage and bones, helps with wound healing

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30
Q

Calcium - Main sources, Dietary importance

A

milk, sardines, broccoli, kale, okra, spinach

strengthens bones and teeth, and helps with muscle contraction and clotting of wounds

31
Q

Iron - Main sources, Dietary importance

A

red meat, beans, nuts

production of haemoglobin for red blood cells

32
Q

Fibre - Main sources, Dietary importance

A

cereals, vegetables, fruit, brown rice, nuts, potatoes

helps digestion, and helps to move food and faeces along the gut

Reduces risks of coronary heart disease, type 2 diabetes and bowel cancer

33
Q

Water - Main sources, Dietary importance

A

water and other drinks

about 60% of body mass is water, and it is needed in almost every process

34
Q

Deficiency Disease

A

Illness caused by the insufficient intake of a nutrient in the diet, or by the inability to absorb it efficiently.

35
Q

Rickets - Deficiency + Symptoms

A

Deficiency

vitamin D

Symptoms

bone pain

weakness in the muscles

Increases risk of fractures and skeletal deformities.

36
Q

Scurvy - Deficiency + Symptoms

A

Deficiency

vitamin C

Symptoms

severe leg pain or joint pain

tiredness

weakness

blue or red spots on the skin, which bruise easily

swollen and bleeding gums

37
Q

Ingestion - Complex description

A

Food and drink ingested into the mouth by igestion. Once there, they form a bolus –> then swallowed. Waves of muscle contraction in wlals of oesophagus push bolus into the stomach.

38
Q

Physical Digestion

A

The breakdown of food into smaller pieces without chemical change to the food molecules.

By braeking food into smaller pieces the surface area to volume ratio increases –> Easier for enzymes to break down food.

This happens in…

The mouth –> teeth grind food into smaller pieces
The stomach –> movements of the stomach walls break food into small pieces.

39
Q

Chemical digestion

A

The breakdown of large, insoluble molecules into small, soluble molecules.

This happens in…

The mouth –> Saliva includes amylase - Breaks down starch to simple reducing sugars
The stomach –> Pepsin (a protease) in the stomach breaks down proteins into amino acids.
The small intestine - Trypsin (a protease) in the small intestine breaks down proteins into amino acids

40
Q

What are the parts of the digestive system that aren’t a part of the alimentary canal?

A

Salivary Glands
Liver
Gall Bladder
Pancreas

41
Q

Salivary Gland

A

Produces saliva –> which is secreted into the mouth.
Saliva mixes wth ingested food –> makes it soft + easier to swallow.

Saliva contains amylase (enzyme breaking down starch into simple reducing sugars)

42
Q

Liver

A

Organ that produces bile, which emulsifies fats and neutralises the acidic chyme from the stomach.

43
Q

Gall bladder

A

Sac-like structure which stores bile before its released through the bile duct into the duodenum.

44
Q

duodenum

A

The first section of the small intestine where pancreatic juices mix with the chyme from the stomach to digest food into absorbable nutrients.

45
Q

ileum

A

The last section of the small intestine where the nutrients are absorbed into the blood system.

46
Q

Pancreas

A

Organ which creates and secretes pancreatic juice. (lipase, maltase, trypsin. Pancreatic juice is alkaline.

47
Q

Assimilation

A

The movement of digested food molecules into the cells of the body where they are needed

48
Q

Bile

A

Alkaline liquid that neutralises the acidic mixture entering the duodenum from the stomach, and emulsifies fats.

Fats can’t dissolve in water –> lipase can’t break them down –> so they are emulsified (broken down into small droplets) –> their surface area increases –> allows lipase to digest lipids into fatty acid + glycerol.

Alkaline bc it contains high concentration of hydrogencarbonate ions. –> can neutralise acidic mixture of gastric juice + food as it enters duodenum form the stomach –> important bc amylase + trypsin work best under alkaline conditions.

49
Q

Incisors

A

Teeth with sharp, blade-like features, for cutting food (e.g. biting an apple)

(Four front teeth)

50
Q

Canines

A

Strong, pointed teeth for tearing food (e.g. tearing off a piece of tough meat).

Two teeth surrounding incisors (four front teeth)

51
Q

Premolars

A

Teeth with combined features of canines and molars for grinding and tearing food.

(two teeth before molars)

52
Q

Molars

A

Flat, broad teeth used for crushing and grinding food (e.g. nuts).

(Three last teeth)

53
Q

Enamel

A

Hard glossy substance that forms the thin outer layer of a tooth.

–> a calcium phosphate material. Made by calcium obtained in diet + assimilated into teeth and bones.

54
Q

Dentine

A

Hard bone-like substance, but softer than enamel, that forms the middle section of teeth.

–> most of the tooth is made from dentine (surrounds + connects to the pulp)

55
Q

Pulp

A

Centre portion of teeth containing blood vessels and nerves.

56
Q

Nerves in tooth

A

In a tooth the nerve is sensitive to pressure, temperature and pain.

–> attatched to the teeth, through holes in the bottom of each tooth.

57
Q

Cement

A

Substance that attaches teeth to the bone of the jaw.

58
Q

Gums

A

Soft tissue that surrounds the teeth, forming a tight seal around them to keep them in place.

59
Q

Amylase

A

Enzyme that breaks down starch to maltose.

Amylase break down starch to simple reducing sugars (eg. glucose and maltose) or simple sugars.

Another enzyme named maltase breaks down maltose to form glucose on the epithelium lining the small intestine.

Secreted in the salivary gland, pancreas

Acts in the mouth, small intestine

Needs appoximately pH 7

60
Q

Maltase

A

Enzyme that breaks down maltose to glucose.

Optimum pH 6.5

61
Q

Protease

A

Protease enzymes break down proteins into amino acids.

Two types of protease…

Pepsin, Trypsin

Secreted in the stomach, small intestine

Acts in the stomach, small intestine

62
Q

Pepsin

A

Protease enzyme found in the stomach.

–> requires an acidic environment (low pH)

Secreted in the stomach

Acts in the stomach

63
Q

Trypsin

A

Protease enzyme found in the small intestine.

–> requires an alkaline environment, (high pH)

Secreted in the pancreas

Acts in the small intestine

Passes from the pancreas into the duodenum.

64
Q

Lipase

A

Type of enzyme that breaks down fats to fatty acids and glycerol.

Secreted in the pancreas.

Acts in the small intestine

65
Q

Gastric juice

A

A mixture secreted in the stomach. Contains hydrochloric acid –> gives it a pH 1.5 to 3.5 (strongly acidic).

–> low pH provides optimum pH for the protease activity in the stomach.
+ causes the denaturation of enzymes in harmful microorganisms in food, reducing the chance of food poisoning.

66
Q

Digestion of starch to glucose

A

Amylase breaks down starch to maltose.
Maltase breaks down maltose to glucose.

Amylase secreted by salivary glands + acts in teh mouth. Also secreted by pancreas + acts in the small intestine.

Maltase secreted in small intestine + acts on membranes of epithelium lining the small intestine

67
Q

Digestion of protein

A

Pepsin + Trypsin both digest proteins into amino acids.

Pepsin - acts in stomach (acidic)
Trypsin - actis in small intestine (alkaline)

68
Q

Absorption

A

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

Digested food is absorbed in the small intestine
Water is absorbed in the small intestine AND in the colon. (main part of large intestine)

69
Q

Villi

A

(Plural: villi) Tiny finger-like projection on the surface of the small intestine that increases its surface area for absorption. (villus singular)

70
Q

Microvilli

A

Folds in the cell membrane of cells lining the outside of a villus, further increasing the surface area needed for rapid absorption.

71
Q

Structure of a villus

A

Epithelium cells lining it.
Blood capillaries cloes to surface for efficient absorption.
Lacteal (around whihc the blood capillaries are wrapped) for absorption of fats into the lymphatic system

72
Q

Lacteal

A

Structure in a villus where absorption of fat happens.

73
Q

Lymphatic System

A

Organ system consisting of lymphatic vessels and lymph organs.

Biology (21 decks)

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