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7 Human nutrition Flashcards

1
Q

Nutrients

A

Substances in food that are needed to grow, to repair, and to supply energy.

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2
Q

Diet

A

The total of the foods and water being consumed by an individual or group.

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3
Q

Balanced diet

A

A diet which contains an optimal ratio of nutrients.

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4
Q

Malnutrition

A

Suffering a lack of proper nutrition.

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5
Q

Carbohydrates

A

Source of energy; contains carbon, hydrogen, and oxygen; includes simple sugars and polysaccharides like starch and glycogen.

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6
Q

Lipids

A

Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.

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7
Q

Proteins

A

Nutrients the body uses to build and maintain its cells and tissues; made from amino acids.

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8
Q

Amino acids

A

Monomers of proteins.

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9
Q

Glycerol
combines with what to make what

A

Combines with fatty acids to make lipids.

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10
Q

Fatty acids

A

Combines with glycerol to form lipids.

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11
Q

Glucose

A

A simple sugar that is an important source of energy.

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12
Q

Saturated fatty acid

A

A fatty acid in which all carbons in the hydrocarbon chain are connected by single bonds.

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13
Q

Unsaturated fatty acid

A

A fatty acid whose hydrocarbon chain contains one or more double bonds.

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14
Q

Vitamin C (ascorbic acid)

A

An antioxidant vitamin needed for proper repair of the skin and tissues. A deficiency causes scurvy. Loss of teeth, pale skin and sunken eyes

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15
Q

Vitamin D (calciferol)

A

Any of a group of vitamins found in liver and fish oils, essential for the absorption of calcium. A deficiency causes rickets in children. weak bones and teeth

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16
Q

Iron
What is it needed for
What does a deficiency cause

A

A mineral that is needed to make haemoglobin. A deficiency causes anaemia. Fatigue (less iron–> less haemoglobin–> less oxygen transported–> less respiration–> less energy

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17
Q

Calcium

A

A mineral that is essential for bone growth, teeth development, blood coagulation, and many other functions. A deficiency causes rickets. Weak bones and teeth, also poor clotting of blood, spasms

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18
Q

Water

A

An essential nutrient that has critical functions in the body as a solvent.

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19
Q

Fibre

A

A crucial nutrient for bulking up food for efficient digestion.

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20
Q

Calorimeter

A

An insulated device used to measure the absorption or release of heat in chemical or physical processes. Can be used to find the energy quantity of a food.

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21
Q

Calorie

A

Amount of energy needed to raise temperature 1 gram of water 1 degree C

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22
Q

Joule (J)

A

SI unit of energy

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23
Q

Metabolism

A

All of the chemical reactions that occur within an organism.

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24
Q

basal metabolic rate (BMR)

A

The rate at which the body burns energy when the organism is resting.

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25
Overnutrition (obesity)
Increased body mass due to increased adipose tissue Genetic, metabolic, environmental, and psychological factors play a role.
26
Undernutrition (starvation)
Decreased body mass due to prolonged lack of nutrition.
27
Kwashiorkor
Caused by protein deficiency. fever, rash, swelling of the hands and feet, irritation and redness of the whites of the eyes, swollen lymph glands in the neck, and irritation and inflammation of the mouth, lips, and throat.
28
Marasmus
Caused by severe undernourishment results in an infant's or child's weight being significantly low for their age. Visible wasting of fat and muscle. Prominent skeleton. Head appears large for the body. Face may appear old and wizened. Dry, loose skin (skin atrophy). Dry, brittle hair or hair loss. Sunken fontanelles in infants. Lethargy, apathy and weakness.
29
Alimentary canal
The digestive tube that extends from the mouth to the anus
30
Ingestion
Intake of food
31
Digestion
Breaking down food
32
Assimilation
Body cells take in the biomolecules into the cells to be used in cell processes e.g. glucose in respiration
33
Absorption
The transport of dissolved substances into cells.
34
Egestion
The removal of insoluble waste materials from the body.
35
salivary glands
Glands of the mouth produce saliva, a digestive secretion.
36
Mouth
The organ where digestion begins.
37
Mastication
The act of chewing food thoroughly and reducing it to pulp.
38
Oesophagus
Muscular tube which moves ingested food to the stomach.
39
Bolus
A term used to describe food after it has been chewed and mixed with saliva.
40
ileum (small intestine)
The longest part of the small intestine where digestion is completed and nutrients are absorbed by the blood.
41
Liver
The organ that produces bile and important for assimilation. Deamination breakdown of lactic acid and other toxins
42
Bile
A substance produced by the liver that breaks up fat particles and neutralizes stomach contents as they pass into the ileum.
43
Stomach
A muscular and elastic sac that serves mainly to store food, break it up mechanically, and begin chemical digestion of proteins and fat.
44
Stomach acid
The hydrochloric acid present in the stomach that kills pathogens found on the food and creates the optimal pH for proteases in the stomach.
45
Proteases
Pepsin and Trypsin. Enzymes which digest proteins.
46
Chyme
Partially digested, semi liquid food mixed with digestive enzymes and acids in the stomach.
47
Gall bladder
An organ that stores bile and releases it as needed into the small intestine.
48
Bile duct
A tube that carries bile from the liver and gallbladder to the intestine.
49
Duodenum
The first portion of the small intestine where the semi-liquid food is mixed with pancreatic juice and bile.
50
Pancreas
An organs in the abdominal cavity with two roles; to produce digestive enzymes and bicarbonate for digestion and to secrete insulin and glucagon which regulate blood glucose levels.
51
pancreatic juice
Alkaline mixture secreted by the pancreas made up of water, enzymes and sodium bicarbonate. Lipase. This enzyme works together with bile, which your liver produces, to break down fat in your diet. ... Protease. This enzyme breaks down proteins in your diet. ... Amylase. This enzyme helps break down starches into sugar, which your body can use for energy.
52
Pancreatic duct
The main duct of the pancreas. The pancreatic duct carries pancreatic juice to the small intestine (dueodenum).
53
Large intestine (colon)
The last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body
54
Rectum
The final section of the large intestine; stores the faeces prior to egestion.
55
Anus
A muscular opening at the end of the rectum through which waste material is eliminated from the body.
56
Incisors
Teeth with sharp, blade-like features, for cutting food (e.g. biting an apple)
57
Canines
Strong, pointed, for tearing food (e.g. tearing off a piece of tough meat)
58
Premolars
Combine features of canines and molars (e.g. for tearing and grinding food)
59
Molars
Broad, flat surface, for crushing and grinding (e.g. grinding nuts)
60
Enamel
Hard glossy substance that forms the thin outer layer of a tooth.
61
Dentine
Hard bone-like substance, but softer than enamel, that forms the middle section of teeth.
62
Pulp
Centre portion of teeth containing blood vessels and nerves.
63
Nerves
In a tooth the nerve is sensitive to pressure, temperature and pain.
64
Cement
Substance that attaches teeth to the bone of the jaw.
65
Gums
Soft tissue that surrounds the teeth, forming a tight seal around them to keep them in place.
66
Physical digestion
The breakdown of food into smaller pieces without chemical change to the food molecules.
67
Chemical digestion
The breakdown of large, insoluble molecules into small, soluble molecules.
68
Villi
Tiny finger-like projection on the surface of the small intestine that increases its surface area for absorption.
69
Micro villi
Folds in the cell membrane of cells lining the outside of a villus, further increasing the surface area needed for rapid absorption.
70
Goblet cells
secrete mucus to protect the lining from the body's own digestive fluids
71
Epithelium
thin layer around the nerves, lacteal and capillary network so a short diffusion pathway can happen
72
Capillary network
Transports glucose and amino acids
73
lacteal
transports fatty acids and glucose
74
gland
cells produce digestive enzymes
75
Tongue
helps with swallowing food
76
UES
Opens to allow food down the Oesophagus
77
Epiglottis
cover air way when eating
78
Naval cavity soft pallet
blocks naval airway

Biology (21 decks)

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