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Biology > Ch.5 Food and humans > Flashcards

Ch.5 Food and humans Flashcards

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1
Q

Food provides us with:

  • _______ for supporting daily activities and keeping us warm
  • raw materials for _______ and _______ of body tissues
  • substances that are important for maintaining _______
A

energy;
growth; repair;
health

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2
Q

T/F: Food contains six types of food substances that are essential to health.

A

F

Food contains seven types of food substances that are essential to health.

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3
Q

a) Water b) Proteins c) Carbohydrates
d) Vitamins e) Lipids f) Minerals
g) Dietary fibre

Provides energy: _________
Does not provide energy: _________

A

Provides energy: b, c, e

Does not provide energy: a, d, f, g

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4
Q

Carbohydrates:

  • _____saccharides (單糖)
  • _____saccharides (雙糖)
  • _____saccharides (多糖)
A

monosaccharides;
disaccharides;
polysaccharides

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5
Q

Functions of carbohydrates:

  • sugars and s_______ act as the main energy source
  • g_________ acts as energy reserves
  • c_________ is a source of dietary fibre
A

starch (澱粉) ;
glycogen (糖原) ;
cellulose (纖維素)

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6
Q

Food sources:
_______ - fruits, honey, milk, and table sugar
_______ - rice, wheat, potatoes ang taros

A

sugars;

starch

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7
Q

The commonest type of lipids, ____________, are formed from the condensation of one glycerol and three fatty acids.

A

triglycerides (甘油三酯)

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8
Q

Functions of lipids: (1/2)

  • act as energy _________
  • fat in adipose tissues around the internal organs acts as a ______ _________
  • subcutaneous fat acts as a _____ insulator
A

reserves;
shock absorber;
heat

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9
Q

Functions of lipids: (2/2)

  • they are involved in the absorption, transport and storage of lipid-soluble ________
  • they are used to produce some _________
  • ____________ are the major components of cell membrane
A

vitamins;
hormones;
phospholipids

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10
Q

Food sources of _______ include fatty meat, seeds, nuts, milk and dairy products.

A

lipids

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11
Q

Proteins consist of one or more ____________, which are formed form the condensation of amino acids.

A

polypeptides (多肽)

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12
Q

Functions of proteins:

  • used for ________ and _______ of body tissues
  • used to produce e_______, antibodies, haemoglobin and some hormones
  • broken down to release _______ if carbohydrates and fat stored are used up
A

growth; repair;
enzymes;
energy

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13
Q

Food sources of _________ includes meat, fish, eggs, beans, milk and dairy products.

A

proteins

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14
Q

Name two minerals which are essential for humans.

A

Calcium / Iron

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15
Q

Functions of calcium:

  • a component of ______ and ______
  • involved in blood _______, muscle __________ and sending messages in the _______ system
A

bones; teeth;

clotting; contraction; nervous

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16
Q

Deficiency of calcium may cause _______ in children.

A

rickets (軟骨病)

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17
Q

Food sources of ________ include canned sardines, milk, dairy products, tofu and some green vegetables

A

calcium

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18
Q

Iron is a component of ____________.

A

haemoglobin

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19
Q

Deficiency of iron may cause ________.

A

anaemia (貧血)

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20
Q

Food sources of _____ includes beef, liver, beans, cabbage, spinach and raisins.

A

iron

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21
Q

Vitamin A and D are _____-soluble while vitamin C is ______-soluble.

A

lipid; water

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22
Q

Functions of vitamin A:

  • needed for the formation of a _______ in the retina
  • keeps the _______, skin, _______ of the alimentary canal and _________ system healthy
A

pigment;

cornea; linings; breathing

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23
Q

Deficiency of vitamin A may cause:

  • n______ b__________
  • drying up of the _______ and skin
  • easy infection of the lining of the ______ and trachea
A

night blindness;
cornea;
lungs

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24
Q

Food source of vitamin A:

  • _____ _____ oils, liver, eggs, milk and dairy products
  • vegetables and fruits containing __________ (e.g. carrots, pumpkin, sweet potatoes and mangoes)
A

fish liver;

carotene (胡蘿蔔素)

25
Q

Vitamin D promotes the absorption of ________ and phosphate.

A

calcium

26
Q

Deficiency of vitamin D may cause _______ in children.

A

rickets

27
Q

Food sources of vitamin ___:

  • fatty fish, fish liver oils, liver and egg yolks
  • produced by the skin under sunlight
A

D

28
Q

Function of vitamin C:

  • needed for the _______ and ______ of connective tissues
  • promotes the absorption of _____
  • helps the _______ system work properly
A

growth; repair;
iron;
immune

29
Q

Deficiency of vitamin C may cause _______.

A

scurvy (壞血病)

30
Q

Food sources of vitamin __ include fresh vegetables and fruits.

A

C

31
Q

Dietary fibre helps faeces pass out of the body by adding bulk to food to stimulate _________ along the gut and holding ______ to make faeces softer.

A

peristalsis (蠕動) ; water

32
Q

Deficiency of dietary fibre may cause __________.

A

constipation (便秘)

33
Q

Food sources of _______ _____ include vegetables, fruits and wholemeal (全麥) products.

A

dietary fibre

34
Q

Functions of water in the body:

  • as a _________
  • as a medium for c________ r________
  • as a medium for t_______
  • as a c_______ agent to help regulate body temperature
  • as a major component of l________ fluids
A 
reactant;
chemical reactions;
transport;
cooling;
lubricating
35
Q

Food test of glucose - using a glucose test paper: dip the test end into the food sample)
Positive result: _______ of the test end changes

A

colour

36
Q

What is the food test of reducing sugars (monosaccharides and disaccharides except sucrose)?

A

Benedict’s test

37
Q

In Benedict’s test, we add an equal volume of Benedict’s solution to the food template and ____ the mixture in a water bath for 5 minutes.

A

boil

38
Q

Positive result of _________ test: a brick-red precipitate(沉澱物) is formed. It proofs the presence of reducing sugar.

A

Benedict’s

39
Q

We use grease spot test (油漬試驗) to identify the presence of _______.

A

lipids

40
Q

In grease spot test, we put a drop of the food sample onto a piece of ______ paper. We observe whether there is a translucent spot after drying. Then we immerse the spot onto an organic ________ and see if the spot disappears.

A

filter; solvent

41
Q

Positive result of _______ _____ test: a translucent spot is formed, which disappears after it is immersed into an organic solvent. It proofs the presence of _______.

A

lipids

42
Q

Food test of proteins - using a protein test paper: dip the test end into the blood sample.
Positive result: _______ of the test end changes

A

colour

43
Q

Food test of vitamin __ - DCPIP test: add the food sample to DCPIP solution drop by drop with gentle shaking
Positive result: DCPIP solution ___________

A

C;

decolourizes (褪色)

44
Q

A balanced diet consists of all the food substances in the right _________ and _____________.

A

amount; proportion

45
Q

We should maintain a balance between the energy ______ and energy _______ to stay healthy.

A

input; output

46
Q

There many factors affecting our dietary requirements. For instance, ____, ____, level of __________ and body status.

A

age; sex; activity

47
Q

Children require the greatest amount of energy per unit body mass. They have the highest _________ rate, growth rate and rate of heat loss.

A

metabolic

48
Q

Children and teenagers need large amounts of ________, ________ and iron. They are growing actively. These nutrients are needed for building body tissues.

A

proteins; calcium

49
Q

Males need more energy than females. They have a higher _________ rate, higher rate of heat loss, larger body _____, and more muscular.

A

metabolic; size

50
Q

Males need more proteins than females. Proteins are needed to build and repair ________.

A

muscles

51
Q

Females need more iron than males. Iron is needed to replace the loss of iron during ____________.

A

menstruation (月經)

52
Q

People who are more physically active need more energy. Energy is needed for _________ activities.

A

muscular

53
Q

Pregnant women need more energy, proteins and iron. Energy and protein are needed for _______ of the foetus. Iron is needed for the formation of foetal ____ ______ cells.

A

growth; red blood

54
Q

Breast-feeding mothers need an extra supply of various types of nutrients. These nutrients are needed for _____ production.

A

milk

55
Q

Eating too little implies energy input is { more / less ) than energy output. The body breaks down food ________, resulting in weight loss.

A

reserves

56
Q

Eating too much implies energy input is ( more / less ) than energy output, resulting in weight gain.

A

more

57
Q

A person is __________ when the body weight exceeds normal levels. In serious cases, it becomes ________.

A

overweight; obesity

58
Q

People who are overweight or obese have a higher risk of a number of diseases. Give examples.

A

Diabetes mellitus / high blood pressure / heart disease / stroke (中風) / arthritis (關節炎)

59
Q

N________ l______ provide information about the energy and nutrient contents of food.

A

Nutrition labels

Biology (9 decks)

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