Biology: Nutrition Flashcards
Chemical elements that make up carbohydrates, fats and proteins.
Carbohydrates: Carbon, Hydrogen, Oxygen
Fats: Carbon, Hydrogen, Oxygen
Proteins: Carbon, Hydrogen, Oxygen, Nitrogen
Describe the structure of large molecules
made from smaller basic units, i.e…
…
• simple sugars to starch and glycogen
• amino acids to proteins
•fatty acids and glycerol to fats and oils.
Test for Starch.
Add a few drops of iodine solution. Brown to Blue-Black if starch is present.
Test for Reducing Sugars.
Add an equal amount of Benedict’s Solution as the volume of solution you are testing. Stir and observe any colour changes. If none, heat gently and look for colour changes. If no colour changes, reducing sugars are not present.
Positive: Blue->green/yellow/orange/red
Test for Protein.
Add biuret reagent to the solution. Blue to Purple if proteins are present.
Test for Fats.
Solid:
Crush food sample and put in test tube. Add ethanol to 2-3cm above the sample. Allow to settle. Put ethanol into another test tube and add water. Observe
Liquid:
Add a few drops of liquid sample. Add 2 cm3 ethanol and shake it thoroughly. Add 2 cm3 of deionized water. Observe
Positive indicator is a white precipitate
Principle Sources/Importance of Carbohydrates
food such as rice, wheat, cereal, bread.
Essential for Respiration; broken down to release energy for respiration
Principle Sources/Importance of Fats
found in oil, butter, margarine etc
Insulate the body, serve as store of energy
Principle Sources/Importance of Proteins
found in meats, beans, lentils etc
Form our muscles, enzymes, skin, hair etc
Principle Sources/Importance of Vitamin C
found in many fresh fruits
Required for the development/maintenance of scar tissues, blood vessels, cartilage. Contributes to healthy teeth/gums.
Principle Sources/Importance of Vitamin D
most is formed under our skin after contact with sunlight
Maintenance of bone health, regulates the flow of calcium into the blood stream. Promotes absorption of calcium.
Principle Sources/Importance of Calcium
found in milk, dairy foods etc
Supports bone structure and hardness. Required for certain muscles to move and for nerves to carry messages between the brain and every body part.
Principle Sources/Importance of Iron
found in liver, meat, beans, nuts, dried fruit, wholegrains (e.g brown rice), fortified breakfast cereals, sorbean flour and dark-green leafy vegetables.
Needed to form haemoglobin to carry oxygen
Principle Sources/Importance of Fibre(Roughage)
found in wholemeal bread, bran, cereals, nuts and seeds
Adds bulk in food so intestines can push it through the alimentary canal.
Deficiency symptoms of Vitamin C
Scurvy
Deficiency symptoms of Vitamin D
Rickets
Deficiency of Calcium
Memory loss, musle spasms, numbness and tingling in the hands, feet and face, depression, hallucinations and organ failure.
Deficiency of Iron
Fatigue, decreased work and school performance, slow cognitive and social development in childhood, difficulty in regulating body temperature, decreased immune function and glossitis.
Anemia.
Define photosynthesis as the fundamental process by which plants manufacture carbohydrates from raw materials using energy from light
Fundamental process by which plants manufacture carbohydrates from raw materials using energy from light.
Explain that chlorophyll traps light energy and converts it into chemical energy for the formation of carbohydrates and their subsequent storage.
Chlorophyll traps light energy and converts it into chemical energy for the formation of carbohydrates and their subsequent storage.
State the balanced equation for photosynthesis in symbols
6CO2 + 6H2O -light/chlorophyll-> C6H12O6 + 6O2
State the word equation for the production of simple sugars and oxygen
Carbon Dioxide + Water -> Glucose + Oxygen
Investigate and state the effect of varying light intensity on the rate of photosynthesis (e.g. in submerged aquatic plants).
Increase of rate of photosynthesis
Investigate the necessity for chlorophyll, light and carbon dioxide for photosynthesis, using appropriate controls.
YOU NEED THEM ALL!!! [leave in dark, use white leaf, soda lime]
Describe the intake of carbon dioxide and water by plants.
Carbon Dioxide is taken through the stomata. Water is taken in through the root hair cells.
State what is meant by the term balanced diet and describe a balanced diet related to age, sex and activity of an individual.
A balanced diet is a diet that consists of the correct proportions of each nutrient. It should contain all the nutrients. A balanced diet is slightly different for every person as our energy requirements differ based on our age, sex and activity.
5 Stages of Digestion
Ingestion; getting food into our alimentary canal; mouth
Digestion; breaking down of food into smaller bits and then into smaller molecules; mouth, small intestine, stomach
Assimilation; nutrients in our food being used by our cells; cells
Absorption; nutrients from our food passing from our alimentary canal into our bloodstream; small intestine
Waste elimination; removal of waste materials from our bodies; rectum/anus
Describe the effects of malnutrition in relation to starvation, coronary heart disease, constipation and obesity.
Starvation is caused by consumption of not enough food. Effects of this could be intense weight loss, organ damage or even death.
Coronary Heart Disease is when cholesterol sticks to the walls of your coronary arteries, causing them to not be able to function properly. This can sometimes forms blood clots which cut off or limit supply of blood and therefore, oxygen, leading to an ischaemic heart attack.
Constipation is when you are unable to defecate. This is caused by lack of fibre meaning intestines aren’t able to push food down the alimentary canal.
Obesity is caused by consumption of too much food. This can lead to multiple diseases including diabetes, strokes and difficulty breathing.
Define digestion as the break down of large, insoluble food molecules into small, water-soluble molecules using mechanical and chemical processes
The break down of large, insoluble food molecules into small, water-soluble molecules using mechanical and chemical processes
Identify the types of human teeth and describe their structure and functions.
Incisors; biting and cutting
Canines; ripping and tearing
Molars/Premolars; chewing and grinding
State the causes of dental decay and describe the proper care of teeth.
Plaque buildup, not brushing, eating sugar, not enough saliva/flourine.
Brushing teeth/using mouthwash, not smoking, well-balanced diet.
Define absorption as movement of digested food molecules through the wall of the intestine into the blood.
movement of digested food molecules through the wall of the intestine into the blood
Alimentary Canal
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