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CIE BIOLOGY EXTENDED > chap 7- Human nutrition > Flashcards

chap 7- Human nutrition Flashcards

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1
Q

What is a balanced diet?

A
  • Provides all the nutrients in correct amounts needed to carry out life processes
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2
Q

How does age affect dietary needs?

A

Children need less total dietary energy (kJ) than adults

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3
Q

How does gender affect dietary needs?

A
  • Men need more total energy (kJ) than women
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4
Q

How do activity levels affect dietary needs?

A
  • Increased activity levels need more total energy (kJ)
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5
Q

How does pregnancy affect dietary needs?

A
  • Pregnant women need more total energy (kJ) than non-pregnant women
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6
Q

What is the energy requirement in pregnant and breastfeeding mothers?

A
  • Pregnancy needs less energy than breastfeeding
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7
Q

protein dietary importance

A

Growth and repair of muscles,
enzymes, hormones, antibodies

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8
Q

protein source

A

Meat, fish, eggs,
legumes, mycoprotein

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9
Q

protein deficiency disease

A

Kwashiorkor

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10
Q

carbohydrates dietary importance

A

Energy store

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11
Q

carbohydrates source

A

Rice, Potatoes, wheat,
cereals

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12
Q

Fat dietary importance

A

Insulation and concentrated
energy store

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13
Q

Fat source

A

Meat, eggs, milk, cheese

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14
Q

water dietary importance

A

70% of body. Tissue fluid,
cytoplasm, blood.

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15
Q

water Deficiency Disease

A

dehydration

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16
Q

Fibre (roughage) dietary importance

A

prevents constipation, encourages peristalsis

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17
Q

Fibre (roughage) deficiency disease

A

Constipation

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18
Q

Calcium dietary importance

A

Strong teeth and bones

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19
Q

calcium source

A

Milk, cheese, and fish

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20
Q

Calcium deficiency disease

A

weak bones, poor clotting,
spasms, rickets

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21
Q

Iron dietary importance

A

Healthy blood

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22
Q

iron source

A

Red meat, liver, leafy
greens

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23
Q

Iron deficiency disease

A

Anaemia

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24
Q

vitamin C dietary importance

A

Sticks together cells lining the
mouth

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25
Q

vitamin C source

A

Citrus fruits, leafy greens

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26
Q

Vitamin C deficiency disease

A

Scurvy - bleeding gums

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27
Q

Vitamin D dietary importance

A

Strong bones

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28
Q

Vitamin D source

A

Liver, dairy products,
eggs

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29
Q

Vitamin D deficiency

A

Rickets

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30
Q

ingestion

A

taking substances (food and drink) into the body through the mouth

31
Q

Mechanical digestion

A

-breakdown of food into smaller pieces without chemical change in food molecules.
* E.g. chewing, stomach muscles churning food

32
Q

Chemical digestion

A

-breakdown of large, insoluble molecules into small soluble molecules.
E.g. amylase in saliva breaks down starch into simple sugars

33
Q

Absorption-

A

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

34
Q

Assimilation

A

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

35
Q

Egestion

A

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

36
Q

What is diarrhoea?

A
  • Loss of watery faeces
37
Q

How is diarrhoea treated?

A
  • Oral rehydration therapy - mixture of water and mineral salts
  • Prevents dehydration
38
Q

What is cholera?

A
  • Bacterial disease
  • Bacteria produces toxin
  • Toxin increases loss of chloride ions in small intestine
  • Leads to osmotic loss of water into gut
  • Causes diarrhoea, dehydration, loss of salts from blood
39
Q

Mouth

A

Food converted to bolus by teeth during mastication (chewing)

40
Q

Salivary Glands

A

Produce saliva, transport to mouth by salivary ducts

41
Q

Oesophagus

A

Food moves to stomach by peristalsis (contraction of circular muscles)

42
Q

Stomach

A

The food mixes with hydrochloric acid - forms chyme

43
Q

Small Intestine (Duodenum And Ileum)

A

Covered in villi to to increase absorption of digested food

44
Q

Duodenum

A

Semi liquid food mixes with pancreatic juice

45
Q

Ileum

A

Digested food absorbed in to blood

46
Q

Liver

A

Produces bile - neutralizes acid and emulsifies fat in the small intestine

47
Q

Pancreas

A

Produces pancreatic juice, transported into small intestine by pancreatic duct

48
Q

Gall Bladder

A

Stores bile - transported into duodenum by bile duct

49
Q

Large Intestine - Colon

A

Reabsorbs water

50
Q

Rectum

A

Stores faeces

51
Q

Anus

A

Exit for faeces- two sphincter muscles

52
Q

What is the function of the teeth?

A
  • Mechanical digestion
  • Incisors cut/bite
  • Canines hold/cut
  • Premolars crush and chew
  • Molars grind and chew
53
Q

ROOT function

A

Embedded in the gum to anchor the tooth in the mouth

54
Q

Enamel function

A

Hardest substances made by animals. Covers the tooth and provides a tough
surface for biting and chewing

55
Q

Dentine function

A

Bone-like structure under the enamel. Contains cytoplasm and tubes running
from the pulp cavity outwards which are filled with blood vessels and nerves

56
Q

Pulp Cavity

A

Hollow middle of the tooth. Contains nerves and blood vessels which supply the
cytoplasm with food and oxygen

57
Q

Cement

A

Covers the root of the tooth

58
Q

Fibres

A

Grow out of the cement and attach the tooth to the jawbone

59
Q

Nerves

A

Allow teeth to sense pressure and pain

60
Q

What is the role of chemical digestion?

A
  • Producing soluble small molecules that can be absorbed and assimilated
61
Q

What is role of amylase?

A
  • Secreted into alimentary canal
  • To break down starch into simpler sugars (maltose)
62
Q

Describe the action of maltase

A
  • Breaks down maltose in to glucose
  • Occurs on the membranes of small intestine epithelium
63
Q

Where is amylase secreted?

A
  • Mouth and small intestine (salivary and pancreatic)
64
Q

Where is protease secreted?

A
  • Stomach
  • Small intestine
65
Q

Where is lipase secreted?

A
  • In bile in to small intestine
66
Q

What is the role of lipase?

A
  • To digest fats into fatty acids and glycerol
67
Q

What is the role of protease?

A
  • To digest proteins into amino acids
68
Q

What are pepsin and trypsin?

A
  • Protease enzymes
  • Pepsin - works in the stomach
  • Trypsin - works in the small intestine
69
Q

Describe the functions of hydrochloric acid in the stomach

A
  • Killing bacteria in food
  • Low pH denatures enzymes in harmful microorganisms
  • Provides acidic pH for enzymes
  • Optimum pH for pepsin activity
70
Q

What is the role of bile?

A
  • Neutralises acidic food mixture from stomach
  • Provides suitable pH for enzymes in small intestine
  • Emulsifies fats to increase surface area for chemical digestion
71
Q

Where is digested food absorbed?

A
  • Small intestine
72
Q

What is the purpose of villi and microviili?

A
  • Increases surface area for absorption
73
Q

Describe the structure of a microvillus

A

-* Epithelium one cell thick - short diffusion pathway
-Goblet cell produces mucus to protect lining of small intestine
* Good blood supply from capillaries to transport glucose to rest of body
* Lacteal transports fatty acids and glycerol

74
Q

Where is water absorbed?

A
  • Small intestine (mostly) and colon

CIE BIOLOGY EXTENDED (11 decks)

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