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biology double award cie igcse > B6 animal nutrition > Flashcards

B6 animal nutrition Flashcards

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AP® Biology flashcards
1
Q

Ingestion

A

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

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2
Q

Digestion

A

The breakdown of large insoluble food molecules into small water, soluble molecules using mechanical and chemical processes

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3
Q

Mechanical digestion

A

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

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4
Q

Chemical digestion

A

The breakdown of large insoluble molecules into small soluble molecules

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5
Q

Absorption

A

Movement of digested food molecules through the wall of the intestine into the blood

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6
Q

Assimilation

A

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

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7
Q

Egestion

A

Passing out of food that has not been digested as feces through the anus

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8
Q

Bile

A

Neutralizes stomach acid and emulsifies fats (one large droplet into many tiny droplets - surface area)

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9
Q

Liver

A

Produces bile

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10
Q

Gall bladder

A

Stores bile

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11
Q

Small intestines

A
  • Digest food
  • Contains enzymes
  • Absorption
  • Assimilation
  • Contains villi
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12
Q

Villi

A

Contains finger like folds to increase the surface area for absorption, blood capillaries for rich blood supply and lacteals

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13
Q

Stomach

A

Contains hydrochloric acid and pepsin

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14
Q

Lacteals

A

Special lymph capillaries which absorbs fat

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15
Q

Pepsin

A

An enzyme which is a type of protease (protein and amino acid)

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16
Q

Hydrochloric acid in the stomach

A

Kills bacteria and makes the perfect condition for enzymes

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17
Q

Pancreas

A

Secretes insulin/glucagon for glucose regulation, and contains enzymes (protease, lipase, amylase)

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18
Q

Protease

A

Breaks down protein to amino acids

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19
Q

Amylase

A

Breaks down starch to simpler sugars/glucose

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20
Q

Lipase

A

Breaks down fats and lipids into fatty acids and glycerol

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21
Q

Large intestines

A

Absorbs water from undigested material

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22
Q

Balanced diet (for humans)

A

A diet consisting of the right proportions of every type of nutrient

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23
Q

What does a balanced diet include:

A
  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins (C and D)
  • Mineral salts (calcium and iron)
  • Fibre (roughage)
  • Water
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24
Q

Principal source of carbohydrates

A

Rice, bread, potatoes, pasta, yams

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25
Q

Principal source of fats/lipids

A

Oils, milk products (butter, cheese, yoghurt), nuts, avocados, oily fish

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26
Q

Primary source of proteins

A

Eggs, milk, milk products (cheese, yoghurt), meat, fish, legumes (peas and beans), nuts, seeds

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27
Q

Primary source of vitamin C

A

Citrus fruit, green vegetables, potatoes

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28
Q

Primary source of vitamin D

A

Fish, eggs, liver, cheese, milk

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29
Q

Primary source of calcium

A

Milk and eggs

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30
Q

Primary source of iron

A

Red meats, liver, kidneys, leafy green vegetables (e.g. spinach)

31
Q

Primary source of fibre

A

Leafy vegetables (e.g. cabbage), unrefined grains (brown rice, whole grain wheat)

32
Q

Primary source of water

A

Usually present in different amounts of food as well as from the water we drink daily from freshwater sources

33
Q

Dietary importance of carbohydrates

A

Digested to simple sugars for use in respiration which releases energy in our cells and enables all the life processes to take place

34
Q

Dietary importance of fats

A

Helps to maintain body temperature and is also a store of energy to supply molecules for respiration of the time does not contain enough energy for daily needs

35
Q

Dietary importance of proteins

A

Digested to amino acids which is used to form other proteins needed by cells including enzymes

36
Q

Dietary importance of vitamin C

A

Required for healthy skin, teeth and gums and keeps lining of blood vessels healthy

37
Q

Dietary importance of vitamin D

A

Helps the absorption of calcium for strong bones and teeth

38
Q

Dietary importance of calcium

A

Need it for a strong teeth and bones and involved in the clotting of blood

39
Q

Dietary importance of iron

A

Needed to make haemoglobin in red blood cells

40
Q

Dietary importance of fibre

A

Adds bulk to food so that it can be easily moved along the digestive system by peristalsis to prevent constipation

41
Q

Dietary importance of water

A

The major constituent of the body of living organisms and is necessary for all life processes

42
Q

Deficiency disease of vitamin C

A

Scurvy (bleeding gums and poor healing of wounds)

43
Q

Deficiency disease of vitamin D and calcium

A

Rickets (softening of the bones)

44
Q

Deficiency diseases of iron

A

Anaemia (reduction in the number of red blood cells which causes a person to become tired and short of breath)

45
Q

How age affects the dietary needs of humans

A

The older you are, the more likely it is that you are using more energy. However, children may need to consume more protein as they are growing more rapidly

46
Q

How pregnancy affects dietary needs

A

Pregnant women are required to consumer more iron to supply what the growing baby needs for making blood cells

47
Q

Malnutrition

A

Not consuming the right amounts and balance of nutrients and other essential substances in the diet including a diet that has too much or too little of any of these

48
Q

When can malnutrition occur

A

It can occur if one or more nutrients is into high proportion in the diet or if there is too low a proportion of any of the substances needed for health

49
Q

What causes coronary heart disease

A

High proportion of saturated fats in the diet can lead to deposits of cholesterol forming on the inside of arteries which increases blood pressure and also increases the risk

50
Q

What causes constipation

A

When there is too little fibre in the diet where food moves too slowly through the alimentary canal

51
Q

What causes obesity

A

If we eat food that supplies more energy than we use the extra will be deposited as energy stores of fat which can lead to obesity (being extremely overweight)

52
Q

What causes starvation

A

When there is too little energy provided by the diet, this causes the body to break down its energy stores

53
Q

Mouth

A

Teeth and tongue break down food into smaller pieces

54
Q

Salivary glands

A

Produces liquid saliva which moistens food, so that it is easily swallowed and contains the enzyme amylase to begin breakdown of starch

55
Q

Oesophagus

A

Each lump of swallowed and chewed food called a bolus moves from the mouth to the stomach by waves of muscle contraction called peristalsis

56
Q

Anus

A

Faeces are egested through a sphincter

57
Q

Types of human teeth

A
  • Incisors
  • Canines
  • Premolars
  • Molars
58
Q

Incisors

A

Four incisors are situated at the front of the mouth and are chisel-shaped, for biting off food

59
Q

Canines

A

There are four canines in the mouth which are pointed to pierce and hold food, particularly meat so that it can be chewed

60
Q

Premolars

A

Four premolars help with the cutting off of tough foods such as meat, and grinding plant material on a small grinding surface

61
Q

Molars

A

Between four to six molars are situated at the back of the mouth and have large grinding surfaces for chewing

62
Q

Components of human teeth

A
  • Enamel
  • Dentine
  • Pulp
  • Nerves
  • Cement
  • Gum
63
Q

Enamel

A

The hard outer layer of the crown and the hardest substance in the body

64
Q

Dentine

A

Forms the bulk of the tooth and if there are gaps in the enamel that expose the dentine to the outside or if the enamel is very thin, the teeth will become sensitive, but not as hard as enamel

65
Q

Pulp

A

Soft tissue which contains blood capillaries and nerve supply to the tooth

66
Q

Cement/cementum

A

A layer of bone-like tissue covering the root, but not as hard as enamel

67
Q

Gums

A

Soft tissue that immediately surrounds the teeth and bone which protects the bone and roots of the teeth and provides an easily lubricated surface

68
Q

Proper care of teeth in terms of a well-balanced diet

A

As eating foods with high sugar and carbohydrate can lead to dental decay

69
Q

Proper care of teeth in terms of eating foods rich in calcium and vitamin C

A
  • Can promote the health of teeth as vitamin C increases the absorption of calcium and calcium strengthens the teeth
  • Vitamin C also keeps gums strong as a lack of vitamin C can lead to weak gums
70
Q

Proper care of teeth in terms of dental care

A
  • Brush your teeth twice daily with fluoride toothpaste as well as floss daily
  • Visit your dentist at least once every six months
  • Prevent smoking
71
Q

Where is amylase secreted/produced?

A

In the salivary glands (mouth) and the pancreas

72
Q

Where is protease secreted/produced?

A

In the stomach wall and the pancreas

73
Q

Where is lipase secreted/produced?

A

In the pancreas

74
Q

What are the functions of the hydrochloric acid in gastric juice?

A
  • Hydrochloric makes the stomach contents very acidic and kills any bacteria from food that manages to enter the stomach
  • The low pH maintained by the acid is also the optimum pH of the protease enzyme which means that the enzyme can efficiently break down proteins

biology double award cie igcse (13 decks)

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