B6 animal nutrition Flashcards
Ingestion
The taking of substances, e.g food and drink into the body through the mouth
Digestion
The breakdown of large insoluble food molecules into small water, soluble molecules using mechanical and chemical processes
Mechanical digestion
The breakdown of food into smaller pieces without chemical change to the food molecules
Chemical digestion
The breakdown of large insoluble molecules into small soluble molecules
Absorption
Movement of digested food molecules through the wall of the intestine into the blood
Assimilation
Movement of digested food molecules into the cells of the body, where they are used becoming part of the cells
Egestion
Passing out of food that has not been digested as feces through the anus
Bile
Neutralizes stomach acid and emulsifies fats (one large droplet into many tiny droplets - surface area)
Liver
Produces bile
Gall bladder
Stores bile
Small intestines
- Digest food
- Contains enzymes
- Absorption
- Assimilation
- Contains villi
Villi
Contains finger like folds to increase the surface area for absorption, blood capillaries for rich blood supply and lacteals
Stomach
Contains hydrochloric acid and pepsin
Lacteals
Special lymph capillaries which absorbs fat
Pepsin
An enzyme which is a type of protease (protein and amino acid)
Hydrochloric acid in the stomach
Kills bacteria and makes the perfect condition for enzymes
Pancreas
Secretes insulin/glucagon for glucose regulation, and contains enzymes (protease, lipase, amylase)
Protease
Breaks down protein to amino acids
Amylase
Breaks down starch to simpler sugars/glucose
Lipase
Breaks down fats and lipids into fatty acids and glycerol
Large intestines
Absorbs water from undigested material
Balanced diet (for humans)
A diet consisting of the right proportions of every type of nutrient
What does a balanced diet include:
- Carbohydrates
- Fats
- Proteins
- Vitamins (C and D)
- Mineral salts (calcium and iron)
- Fibre (roughage)
- Water
Principal source of carbohydrates
Rice, bread, potatoes, pasta, yams
Principal source of fats/lipids
Oils, milk products (butter, cheese, yoghurt), nuts, avocados, oily fish
Primary source of proteins
Eggs, milk, milk products (cheese, yoghurt), meat, fish, legumes (peas and beans), nuts, seeds
Primary source of vitamin C
Citrus fruit, green vegetables, potatoes
Primary source of vitamin D
Fish, eggs, liver, cheese, milk
Primary source of calcium
Milk and eggs
Primary source of iron
Red meats, liver, kidneys, leafy green vegetables (e.g. spinach)
Primary source of fibre
Leafy vegetables (e.g. cabbage), unrefined grains (brown rice, whole grain wheat)
Primary source of water
Usually present in different amounts of food as well as from the water we drink daily from freshwater sources
Dietary importance of carbohydrates
Digested to simple sugars for use in respiration which releases energy in our cells and enables all the life processes to take place
Dietary importance of fats
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
Dietary importance of proteins
Digested to amino acids which is used to form other proteins needed by cells including enzymes
Dietary importance of vitamin C
Required for healthy skin, teeth and gums and keeps lining of blood vessels healthy
Dietary importance of vitamin D
Helps the absorption of calcium for strong bones and teeth
Dietary importance of calcium
Need it for a strong teeth and bones and involved in the clotting of blood
Dietary importance of iron
Needed to make haemoglobin in red blood cells
Dietary importance of fibre
Adds bulk to food so that it can be easily moved along the digestive system by peristalsis to prevent constipation
Dietary importance of water
The major constituent of the body of living organisms and is necessary for all life processes
Deficiency disease of vitamin C
Scurvy (bleeding gums and poor healing of wounds)
Deficiency disease of vitamin D and calcium
Rickets (softening of the bones)
Deficiency diseases of iron
Anaemia (reduction in the number of red blood cells which causes a person to become tired and short of breath)
How age affects the dietary needs of humans
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
How pregnancy affects dietary needs
Pregnant women are required to consumer more iron to supply what the growing baby needs for making blood cells
Malnutrition
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
When can malnutrition occur
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
What causes coronary heart disease
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
What causes constipation
When there is too little fibre in the diet where food moves too slowly through the alimentary canal
What causes obesity
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)
What causes starvation
When there is too little energy provided by the diet, this causes the body to break down its energy stores
Mouth
Teeth and tongue break down food into smaller pieces
Salivary glands
Produces liquid saliva which moistens food, so that it is easily swallowed and contains the enzyme amylase to begin breakdown of starch
Oesophagus
Each lump of swallowed and chewed food called a bolus moves from the mouth to the stomach by waves of muscle contraction called peristalsis
Anus
Faeces are egested through a sphincter
Types of human teeth
- Incisors
- Canines
- Premolars
- Molars
Incisors
Four incisors are situated at the front of the mouth and are chisel-shaped, for biting off food
Canines
There are four canines in the mouth which are pointed to pierce and hold food, particularly meat so that it can be chewed
Premolars
Four premolars help with the cutting off of tough foods such as meat, and grinding plant material on a small grinding surface
Molars
Between four to six molars are situated at the back of the mouth and have large grinding surfaces for chewing
Components of human teeth
- Enamel
- Dentine
- Pulp
- Nerves
- Cement
- Gum
Enamel
The hard outer layer of the crown and the hardest substance in the body
Dentine
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
Pulp
Soft tissue which contains blood capillaries and nerve supply to the tooth
Cement/cementum
A layer of bone-like tissue covering the root, but not as hard as enamel
Gums
Soft tissue that immediately surrounds the teeth and bone which protects the bone and roots of the teeth and provides an easily lubricated surface
Proper care of teeth in terms of a well-balanced diet
As eating foods with high sugar and carbohydrate can lead to dental decay
Proper care of teeth in terms of eating foods rich in calcium and vitamin C
- 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
Proper care of teeth in terms of dental care
- Brush your teeth twice daily with fluoride toothpaste as well as floss daily
- Visit your dentist at least once every six months
- Prevent smoking
Where is amylase secreted/produced?
In the salivary glands (mouth) and the pancreas
Where is protease secreted/produced?
In the stomach wall and the pancreas
Where is lipase secreted/produced?
In the pancreas
What are the functions of the hydrochloric acid in gastric juice?
- 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
