B1.1 - Keeping Healthy

Question 1

Uses of carbohydrates

Answer 1

Provide energy

Question 2

Examples of carbohydrates

Answer 2

Pasta, bread, potatoes

Question 3

Uses of fat

Answer 3

Provide energy

Question 4

Examples of fat

Answer 4

Butter, cream

Question 5

Uses of protein

Answer 5

Growth and repair

Question 6

Examples of proteins

Answer 6

Meat, fish and pulses

Question 7

Uses of vitamins & minerals

Answer 7

Growth and repair

Question 8

Examples of vitamins & minerals

Answer 8

Vitamin D, calcium

Question 9

What is meant by the term “malnutrition”?

Answer 9

Happens when you eat the wrong amount of each type of nutrient. Either too much or too little.

Question 10

What is metabolic rate and what affects it?

Answer 10

The speed at which your body uses energy. It can depend on many factors including inheritance, age, gender.

Question 11

What is cholesterol?

Answer 11

A fatty substance transported by the blood. The level depends on the amount of fat in the diet. It is also affected by inheritance. People with high blood cholesterol levels are at increased risk of developing diseases of the heart and blood vessels.

Question 12

What is a pathogen?

Answer 12

Microorganism that causes disease.

Question 13

How do bacteria and viruses make you feel ill?

Answer 13

They release poisonous chemicals called toxins or by preventing your cells from working properly.

Question 14

How do white blood cells help to defend about pathogens?

Answer 14

Some white blood cells will engulf the pathogen. Once inside the cell, the white blood cell releases enzymes to digest and destroy it. Other white blood cells release chemicals called antibodies which destroy pathogens. White blood cells also produce antitoxins that prevent the toxins made by pathogens from poisoning the body.

Question 15

How does immunity develop?

Answer 15

Once the white blood cells have destroyed a type of pathogen, you are unlikely to develop the same disease again. This is because the white blood cells will recognise the pathogen the next time it invades the body and produce the right antibodies to kill the pathogen before it can cause illness.

Question 16

What impact did Semmelweiss’ research have?

Answer 16

He introduced hand washing into hospitals which reduced the number of deaths.

Question 17

What are antibiotics and what can they be used for?

Answer 17

Medicines that help cure diseases caused by bacteria. They kill bacteria inside the body. E.g. Penicillin. They can’t kill viruses because they live and reproduce inside body cells. What is one of the impacts of the overuse of antibiotics?

Question 18

How do individual pathogens develop resistance?

Answer 18

Sometimes a bacterium is produced that is slightly different to the others. This is called a mutation. The mutation might result in the bacteria being resistant to existing antibiotics. When an antibiotic is used, the non-resistant bacteria are killed but a small number of resistant bacteria remain. The resistant bacteria survive and reproduce, This is an example of natural selection.

Question 19

Describe the action vaccinations on the body?

Answer 19

A vaccine contains a small amount of dead or weak forms of the pathogen. The white blood cells produce antibodies to destroy the pathogen. This makes the person immune to future infection by the pathogen. The white blood cells will recognise the pathogen is it gets into the body and will respond by quickly producing antibodies.

Question 20

What does the MMR vaccine protect people against?

Answer 20

Mumps, measles and rubella

Question 21

Why must petri dishes be sterilised before use?

Answer 21

To kill any unwanted microorganisms and prevent contamination.

Question 22

When using inoculating loops to transfer bacteria what must be done to avoid contamination?

Answer 22

It must be sterilised in a Bunsen burner flame

Question 23

Why must petri dishes be taped shut?

Answer 23

To prevent contamination from airborne bacteria

Question 24

What is the maximum temperature that cultures can be incubated to in a school? Why?

Answer 24

25oC.
Pathogens could accidently be present in the culture dishes, so keeping the temperature at a maximum of 25˚C minimises health risks from them, as they will grow much less at lower temperatures.

Question 25

Why would higher temperatures be used in industrial situations?

Answer 25

Many microbes need high temperatures to grow.