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Biology iGCSE > B6 - Animal Nutrition > Flashcards

B6 - Animal Nutrition Flashcards

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1
Q

Balanced diet

A

A diet of all nutrients and minerals in the correct amount

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2
Q

Necessary food groups for a balanced diet (7)

A

Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
Dietary fibre

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3
Q

Dietary fibre (2 examples)

A

Aids the movement of food through the small intestine (cannot be fully broken down)
found in: vegetables, whole grains

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4
Q

Minerals (2 examples)

A

Needed in small quantities to maintain health
found in: fruits, vegetables, meat and dairy products

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5
Q

Water (2 examples)

A

Needed for chemical reactions to take place in cells
found in: water, juice, milk, fruits and vegetables

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6
Q

Vitamin C (function, sources and deficiency)

A

function: form essential part of collagen protein which makes up skin, hair, gums and bones
sources: citrus fruit, strawberries, green vegetables
deficiency: scurvy (swollen, bleeding gums)

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7
Q

Vitamin D (function, source and deficiency)

A

function: strong bones and teeth
source: oily fish, eggs, liver also made naturally by body in sunlight
deficiency: rickets (weak bones, become soft and deformed)

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8
Q

Iron (function, source and deficiency)

A

function: needed to make haemoglobin used to pigment red blood cells and transport oxygen
source: red meat, leafy vegetables
deficiency: causes anaemia (not enough red blood cells and lack of oxygen transportation)

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9
Q

Calcium (function, source and deficiency)

A

function: strong teeth and bones
source: milk, cheese, eggs
deficiency: can lead to osteoporosis

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10
Q

Carbohydrate (function and source)

A

function:source of energy
found in: bread, cereals, pasta, rice, potatoes

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11
Q

Protein (function and source)

A

function: growth and repair
found in: meat, fish, eggs, nuts

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12
Q

Lipid (function and source)

A

function: insulating the body and energy storage
found in: butter, oil, nuts

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13
Q

Vitamins (function and source)

A

function: needed in small quantities to maintain health
found in: fruits and vegetables

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14
Q

Malnutrition (def. and 4 types)

A

Caused by an unhealthy diet, with an unporportional intake of nutrients: to little or too much of a food group
* Starvation
* Coronary heart disease
* Constipation
* Obesity

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15
Q

Starvation (cause and effect)

A

cause: taking in less energy than is used (over a long period)
effect: body starts to break down energy stores (fat then muscle tissue) leading to severe weight loss and eventual effects on heart and immune system

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16
Q

Obesity (cause and effect)

A

cause: taking in more energy than is used
effect: extra energy stored as fat, weight increases and can (long-term) influence heart healthcare

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17
Q

Coronary heart disease (cause and effect)

A

cause: diet too high in saturated fats and cholesterol
effect: fat deposits build up in arteries, limiting blood supply to the heart

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18
Q

Constipation (cause and effect)

A

cause: lack of fibre in the diet
effect: food lacks bulk to be pushed through alimentary canal

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19
Q

Kwashiorkor (cause and effect)

A

cause: a lack of protein in the diet, most common in children under 2 - often caused by poverty as high protein foods tend to be more expensive and scarcer
effect: children suffering from kwashiorkor are always underweight for their age but they often have a swollen abdomen as their diet may contain a lot of carbohydrate

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20
Q

Marasmus

A

cause: the most severe form of protein-energy malnutrition, where there is a lack of both protein and energy in the diet
effect: people suffering from this have a much lower body weight than normal and look emaciated

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21
Q

Dietary needs of different individuals (4 factors)

A

Age: amount of energy intake levels are higher for growing children; need a higher proportion of protein
Activity Levels: due to fast muscle contractions, high activity people need more energy
Pregnancy: increase energy intake to supply both the mother and the child; extra calcium and iron to build bones
Breastfeeding: energy requirements increase for calcium to produce high-quality breastmilk

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22
Q

Alimentary canal

A

the whole passage along which food passes through the body from mouth to anus

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23
Q

5 stages of food breakdown

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Assimilation
  5. Egestion
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24
Q

Ingestion

A

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

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25
Q

Chemical digestion

A

the breakdown of large, insoluble molecules into small, soluble molecules

26
Q

Mechanical digestion

A

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

27
Q

Absorption

A

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

28
Q

Assimilation

A

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

29
Q

Egestion

A

the passing out of food that has not been digested or absorbed, as faeces, through the anus

30
Q

Mouth (function and explanation)

A

Where digestion begins and mechanical digestion takes place
- teeth chew food to break it into smaller pieces and increase their surface area so that they can be digested easier
- amylase enzymes in saliva starts digesting starch into maltose

31
Q

Salivary glands (function and explanation)

A

Located behind the mouth and aid the primal digestion
- produce saliva as well as amylase (pH=8) and empty it into the mouth to:
- lubricate the broken down nutrients for swallowing
- begin chemical digestion from the amylase

32
Q

Oesophagus (function and explanation)

A

Tube that connects the mouth to the stomach
- light contraction will occur to keep pushing food bolus down to stomach without relying on gravity

33
Q

Stomach (function and definition)

A

Large muscular sac that continues the mechanical and chemical digestion of food
- mechanical digestion continues through churning
- chemical digestion is resulted from protease enzymes such as pepsin
- hydrochloric acid is present to kill bacteria in food and provide optimum pH for enzyme action

34
Q

Bile duct (definition)

A

A tube that carries bile from the liver and gallbladder to the duodenum

35
Q

Gall bladder (definition)

A

An organ that stores bile and releases it as needed into the small intestine

36
Q

Liver (function)

A

Produces bile to emulsify fats (break larger droplets into smaller droplets) - mechanical digestion

37
Q

Pancreas (function)

A

Produces all three types of digestive enzymes: carbohydrase, lipase, protease
- secretes enzymes in alkaline fluid into the duodenum for digestion to raise pH of fluid coming out of stomach

38
Q

Duodenum (definition and function)

A

First section of the small intestine - just bellow the stomach
- food coming out of stomach finishes digestion by enzymes produced and secreted by the pancreas

39
Q

Small intestine (definition)

A

Tube above large intestine connecting to the stomach, used to break down food and absorb nutrients
- pH of the small intestine is slightly alkaline (pH 8-9)
- second section is called ileum and is where absorption of digested foods takes place using the villi projections

40
Q

Large intestine (function)

A

Water is absorbed from remaining material in the colon to produce faeces

41
Q

Appendix (definiton)

A

A small, fingerlike extension of the vertebrate cecum
- contains a mass of white blood cells that contribute to immunity

42
Q

Anus (definition and function)

A

A muscular opening at the end of the rectum through which waste material is eliminated from the body

43
Q

Rectum (definition)

A

A short tube at the end of the large intestine where waste material is compressed into a solid form before being eliminated

44
Q

Teeth (function)

A

They are used for chewing (mastication) to increase the surface area of the food so that it can be exposed to saliva and other digestive juices and broken down more quickly

45
Q

Incisor (location and function

A

front teeth - chisel-shaped for biting and cutting

46
Q

Canines (function)

A

pointed for tearing, holding and biting

47
Q

Premolars and molars (function)

A

larger, flat surfaces with ridges at the edges for chewing and grinding up food

48
Q

Layers of teeth (3)

A
  1. enamel
  2. dentin
  3. pulp cavity - nerves
    - two sections: crown (outside), root (inside)
    - root has gum and jawbone
    - below tooth: blood capillaries
49
Q

Process of dental decay (5)

A
  1. caused by bacteria forming sticky film called plaque coating the teeth and the areas attaching to the gum
  2. layer hardens and forms tartar (cannot be removed by brushing) - tartar around edges can allow bacteria to seep into gum, causing disease or teeth loss
  3. bacteria in plaque feed on sugar left in mouth after eating
  4. use respiration to turn it into acid: dissolve enamel and work into softer dentine
  5. pain starts after decay reaches nerves
50
Q

Ways to improve dental health (4)

A
  • reduce amount of sugar consumed
  • regular teeth brushing: removes buildup of plaque and removes sugars in mouth
  • brushed with fluoride toothpaste: strengthen enamel
  • regular visit to dentist
51
Q

Three types of digestive enzymes

A

carbohydrases, proteases, lipases

52
Q

Carbohydrases (function, example, adaptation, location of use)

A

Break down carbohydrates into simple sugars - such as amylase produced by salivary gland and pancreas
- digest starch into smaller molecules
- alkaline to neutralise acidity of bacteria (kill)
- used in mouth and duodenum

53
Q

Protease (function, examples)

A

Proteases are a group of enzymes that break down proteins into amino acids in the stomach and small intestine
- pepsin produced and used in stomach
- trypsin produced in pancreas and used in duodenum

54
Q

Lipase (function, source)

A

Lipase enzymes are produced in the pancreas and secreted into the duodenum
- digest lipids into fatty acids and glycerol

55
Q

Role of hydrochloric acid in the stomach

A
  • collective name for acidic fluids: gastric juice
  • contains hydrochloric acid
  • kills bacteria in food and provides the optimum pH level for the enzyme to function the fastest
56
Q

Why is the stomach acidic?

A

kills bacteria in food: it denatures the enzymes in their cells; cannot carry out any cell reactions to maintain life
- pH supports optimum conditions for pepsin to work

57
Q

Bile (source, function)

A

A substance (alkaline salt) produced by the liver, stored in the gall bladder and secreted into duodenum
- alkaline to neutralise acids coming from the stomach
- breaks down large drops of fat into smaller ones: emulsification
- giving optimum pH for protease activity

58
Q

Kinds of absorption

A

Absorption takes place in the second section of the small intestine, the ileum
* Aborbs digested food molecules into the blood stream
* into the blood (glucose and amino acids)
* into the lymph
* water is absorbed boht in the small intestine and the colon

59
Q

Ileum

A

third part of the small intestine: very long with a folded surface of villi

60
Q

Villi (function, adaptation)

A

Tiny finger-shaped structures that cover the inner surface of the small intestine and provide a large surface area through which digested food is absorbed
- one cell thick for faster absorption
- lacteal absorbs fat: moved in lymph
- capillary absorbs glucose, minerals and water
- micro villi on perimeter to maximise surface area
- high levels of mitochondria to meet up with energy requirements (from absorption)

Biology iGCSE (13 decks)

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