Chapter 1

Question 1

Appetite and Hunger

Answer 1

Appetite is the desire for food even when the body is not hungry whereas hunger is the drive to satisfy the need for food. Hunger being physical and appetite being mental

Question 2

Satiety

Answer 2

Satiety is when the person has reached the state of fullness and no longer feels like eating other foods.High satiety foods are high in protein while low satiety food are snack foods

Question 3

Glycemic index

Answer 3

Is how quickly the carbohydrates are digested and absorbed in the bloodstream. High GI foods digest quicker than Low GI foods. High GI foods are refined foods whereas low GI foods are natural foods.

Question 4

Digestion

Answer 4

The process where the food is broken down into substances that can be absorbed and utilised by the body

Question 5

Enzymatic hydrolysis

Answer 5

Refers to the chemical processes that release enzymes that break down food so it can be digested .

Question 6

Mechanical digestion-List 4

Answer 6

1-Action of teeth and tongue
2-muscular action in the oesophagus
3-churning action of the stomach
4-Muscular actions in the small and large intestines

Question 7

Chemical digestion-list 3

Answer 7

1-Action of saliva in mouth
2-Release of gastric juices in the stomach
3-Action of gastric juices and enzymes in the small intestine from the pancreas, liver and gall bladder.

Question 8

The role of microflora in the digestive process

Answer 8

The microflora present in the intestines perform important fermentation and metabolic processes that improve digestion. They assist with the digestion of fibre and improve the digestion of lactose.

Question 9

Villi

Answer 9

Villas are specialised for the absorption in the small intestine. Each villus is surrounded by a wall Of single cells that allow nutrients to pass through, thus assisting digestion

Question 10

Macronutrients

Answer 10

Are carbohydrates, proteins and fats.they provide the body with:
Energy
Promote growth and repair of tissue
Regulate body processes

Question 11

Explain the roles of enzymes during the digestion of fat

Answer 11

In the pancreas the enzyme released is called pancreatic lipase which breaks down fat into fatty acids and glycerol. In the liver, bile is the enzyme released which emulsifies fat, converting it to soluble fat.

Question 12

Complete protein

Answer 12

Complete proteins come from animal sources and contain all the essential amino acids. These proteins are considered of hig biological value. Eg. Meat fish eggs

Question 13

Incomplete proteins

Answer 13

Come from plant sources and lack one or more of the essential amino acids. This is why vegetarians need to combine their foods. Eg cereals such as wheat and rye

Question 14

Disaccharides

Answer 14

These are formed when two monosaccharides join together. They have a sweet taste and dissolve in water.

Question 15

Sucrose

Answer 15

Is formed from one unit of glucose and one unit of fructose and is found in fruits and vegetables.

Question 16

Lactose

Answer 16

Is formed from one unit of glucose and one unit of galactose and is found in milk.

Question 17

Absorption of carbohydrates

Answer 17

Carbohydrates are the body’s main supplier of energy. Sugar and starch are broken down into glucose during digestion. The glucose is absorbed into the blood capillaries and transported to the bloodstream to cells in other parts of the body

Question 18

Digestion of carbohydrates

Answer 18

Glucose is transported to body cells via the bloodstream. It’s movement and the amount released into the bloodstream is controlled by the release of insulin. Once in the cells it combines with oxygen to form energy