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Biology > Chapter 11 - Nutrients & Diet > Flashcards

Chapter 11 - Nutrients & Diet Flashcards

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0
Q

Name the major sources of lipids

A

Animal Fats: butter, lard, fat meat, cheese, oily fish

Plant Fats: olive oil, sunflower seed oil, peanut oil, avocado, margarine

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1
Q

State the main sources of carbohydrates

A

Sugars: Jam, honey, syrup, sweets, cooldrinks
Starch: Potato, maize, mahangu, bread, wheat

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2
Q

Name the main sources of proteins

A

Animal Proteins: Eggs, meat, milk, cheese, fish, chicken

Plant Proteins: Beans, peas, lentils, soya, peanuts

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3
Q

Where is vitamin A stored?

A

In the liver. It is a fat soluble vitamin

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4
Q

Name the main sources of Vitamin A

A

Fat soluble: Butter, cheese, milk, oily fish, fish liver oil, liver, egg yolk

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5
Q

In which form is Vitamin A found in orange pigments of fruits? Also name the substance into which the body converts this form

A

Carotene - Converted into retinol

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6
Q

Name where Vitamin A can be found as beta-carotene

A

Carrots (orange pigment)
Green leafy vegetables
Apricots

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7
Q

State what kind of vitamin Vitamin C is, and also give the consequence of this

A

Water soluble vitamin

Cannot be stored and DAILY INTAKE is required

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8
Q

State where vitamin C can be found

A
  • Blackcurrents
  • Citrus fruits (oranges, lime, grapefruit)
  • Strawberries, melon, kiwi fruit and guavas
  • Green vegetables (cabbage, spinach, lettuce, broccoli)
  • New potatoes
  • Green peppers
  • Tomatoes
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9
Q

State what kind of vitamin Vitamin D is

A

Fat soluble vitamin

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10
Q

Name the main sources of Vitamin D

A 
Sunlight
Animal fats (oils, oily fish, milk, butter, cheese, margarine, eggs, liver)
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11
Q

Name the main sources of iron

A
  • Liver, kidneys, red meat, eggs
  • Spinach, raisons, dried fruits, soya beans and curry powder
  • Green leafy vegetables
  • Cocoa and plain chocolate
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12
Q

Name the main sources of iodine

A
  • Seafood, shellfish and kelp
  • Iodised table salt (KI is added to NaCl)
  • Present in most vegetables, provided the soil they grew in was fertile
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13
Q

State the main sources of calcium

A
  • Milk, cheese, yogurt, dairy food
  • Nuts, green vegetables
  • Bones of tinned fish
  • Hard water
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14
Q

Name the sources of dietary fibre

A
  • Green leafy vegetables, fruit skins, nuts, selery, potato skins, dried fruits, maize, oragnes
  • Wholegrain breakfast cereal, brown rice, wholewheat pasta, wholemeal bread, oats, all-bran flakes, weet-bix
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15
Q

Describe the role of iron in humans

A
  • Involved in the formation of haemoglobin
  • Transports oxygen from the lungs to the cells
  • Component of enzymes involved in respiration
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16
Q

State the dificiency disease associated with iron, and also its cause

A

Disease: Anaemia
Cause: Shortage of haemoglobin means less oxygen to the tissues, meaning less respiration and less energy

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17
Q

Explain why girls are at greater risk of getting anaemia

A

They lose large amounts of blood, containing iron, during menstruation

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18
Q

Describe the role of iodine in humans

A
  • Forms an essential part in the production of thyroxine

- Controls basal metabolism in cells

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19
Q

Name the deficiency disease associated with iodine and state the effects thereof

A
  • Gioter

- Causes swelling of the thyroid glands

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20
Q

Describe the role of calcium in humans

A
  • Formation of teeth and bones
  • Essential for blood clotting
  • Essential for nerve impulse transmission and muscle contraction
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21
Q

Name the dificiency diseases associated with calcium

A
  • Rickets

- Osteoporosis

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22
Q

Describe the role of Vitamin A in humans

A
  • Formation of rhodopsin, the visual pigment in the retina
  • Aids vision in dim light
  • Promotes healthy skin
  • Promotes moist mucus membranes
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23
Q

Name the deficiency disease associated with Vitamin A

A

Night blindness

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24
Q

Name two effects of a lack of vitamin A

A
  • Dry skin

- Dry and inflamed membranes in front of the eyes

25
Q

State the role of Vitamin C in humans

A
  • Promotes wound healing
  • Keeps gums and skin healthy
  • Assists the immune system in preventing colds and flu
  • Prevents teeth loss
  • Forms part of the formation of collagen
  • Production of blood vessel walls
  • Assists with the absorbtion of iron
26
Q

Name the deficiency disease associated with Vitamin C

A

Scurvy: swelling and bleeding of the gums

27
Q

Name four effects of a lack of Vitamin C

A
  • Spontaneous bruising
  • Slow wound healing
  • Loss of teeth
  • Fractures
28
Q

State the role of Vitamin D in humans

A
  • Growth and maintainance of bones & teeth

- Absorbtion of calcium

29
Q

Name the deficiency disease associated with vitamin D

A
  • Rickets: Bones remain soft and form bow legs and knock knees under the weight of the body
  • Osteoporosis: Bones become weak and soft as calcium withdraws from the bones
30
Q

Describe the role of dietary fibre in humans

A
  • Absorbs water in the colon and makes faeces soft
  • Makes faeces bulky and easy to expell
  • Promotes peristalsis
  • Bulk helps muscles to grip faeces and pushes faeces along the colon
  • Prevents constipation
  • Prevents colon cancer
  • Removes toxins
31
Q

State the role of water in humans

A
  • All chemical processes happen in water
  • Dehydration -> no metabolism -> death
  • Solvent
  • Transport medium (blood plasma)
  • Evaporation cools body down
  • Transport medium for waste substances like urea and CO2
32
Q

Describe the production of yogurt by using micro organisms

A

Harmless bacteria is added to milk. These bacteria use lactose as a nutrient and produce lactic acid, which lowers the pH thickens the milk to form yogurt. Other by products like ethanol gives yogurt a sharp taste. Fruit pulp, flavourants and colourings are added

33
Q

Describe the production of bread by using micro organisms

A

Bread is made from yeast, water and flour. Yeast produces enzymes which break down starch into sugar. Yeast uses the glucose for respiration. Carbon dioxide and ethanol is produced. Carbon dioxide bubbles cause dough to rise. The bubbles expand during baking. Air spaces are formed to make the bread porous and light. Ethanol evaporates during baking.

34
Q

Describe the use of micro-organisms in the production of single cell protein

A

Purpose is to produce micro-organisms in lare quantities to by used by humans and animals. High protein foods are manufactured from bacteria and fungi, which are cultured on a large scale. These proteins grow easy, cheap, and are high in proteins and low in fats.

  • People are reluctant to eat food made from bacteria
  • Food is tasteless
  • Grown in fermenters, small space
  • Micro-organisms pressed into cookies or bars
35
Q

Define food additives

A

Anything which is added to a food product during manufacturing to improve colour, texture, taste and lifetime

36
Q

Name the advantages of food additives

A
  • Preservatives give longer lifetime
  • Flavourants improve taste
  • Colourings improve colour and appearance
  • Antioxidants stop foods from combining with oxygen
  • Stabilisers stop food from seperating into water and fatty components
  • Can improve the texture of food
37
Q

State the health hazards associated with food additives

A
  • Hyperactivity
  • Mood swings & tantrums
  • Cancer
  • Migranes
  • Allergic reactions
  • Asthma
  • Skin rashes
38
Q

Define a balanced diet

A

A diet which contains all seven food nutrients in the correct quantities and qualities for growth, repair, health and energy

39
Q

Explain how a balanced diet relates to age

A
  • Growing children need more proteins (new cells for growth & hormone production)
  • Active people need more energy
  • Older people require less proteins and energy
  • Children need extra calcium and Vitamin D (bones)
  • Children need extra iron (red blood cells)
40
Q

Explain how a balanced diet relates to gender

A
  • Males use more energy (more muscle mass)
41
Q

Explain how a balanced diet relates to activities

A
  • More proteins are required when doing sport (building muscles)
  • More carbohydrates are required when doing sport
  • A person doing heavy work requires more energy
42
Q

Explain how a balanced diet relates to state of being

A
  • Pregnant women require more proteins, calcium, iron and Vitamin D. The foetus needs protein to make tissues, calcium and Vitamin D for bone development and iron for haemoglobin
  • Lactating women need more calcium, vitamins and proteins
  • HIV+ patients require more protines, vitamins and energy
43
Q

Describe the role of a balanced diet in pregnant woman

A
  • Essential to provide nutritional needs of foetus
  • No additional energy or food components needed until the last three months of pregnancy
  • Sufficient protein: cell division and growth, and milk production of the mother
  • Calcium: milk production, builing bones and teeth
  • Phophorus: Bone formation
  • Vitamin D: Absorb calcium for bones and teeth
  • Iron: Prevent anaemia in the mother and formation of haemoglobin
  • Vitamin C: Absorb iron
  • Vitamin A: Retina and visual pigments of foetus
  • Reduced fat: difficult to digest -> overweight
  • Reduced sugar: Less active -> less energy required
  • FOLIC ACID: prevents neutral tube defects
44
Q

Describe the role of a balanced diet in HIV+ people

A

A balanced diet is required to build up the immune system, build reserves and fight infections, speed up recovery from ilness and provide the body with energy

45
Q

Name diet related problems of HIV+ persons, and provide a means of combat

A
  • Serious loss of apetite: eat six small meals rather than three large ones. Use vitamin supplements
  • Vommiting and diarrhea interfere with consumption due to loss of nutrients and fluids: Adequate hydration, dierrhea spices, avoid fats and oils, drink lots of water
  • Food-borne ilnesses: keep food well refrigirated, avoid eating rare meats, wash hands, clean utensils
  • Weight loss: Adequate amounts of protein, white meat and hard boiled eggs
  • Fever: make starchy foods tha basis of each meal
  • Weak immune system: peas, peanuts and soya beans to strengthen the immune system. Eat many foods rich in minerals and vitamins
  • Avoid alcohol
46
Q

Define starvation

A

Not enough food for growth and energy

47
Q

Define malnutrition

A

Not eating a balanced diet although food is availible

48
Q

Describe kwashiorkor, a deficiency disease associated with starvation and malnutrition

A
  • Caused by a lack of protein, children only eat carbohydrates
  • Causes muscle waisting and swollen abdomen
49
Q

Describe marasmus

A
  • Cuased by inadequate amounts of proteins and carbohydrates

- Thin bodies, weak, die

50
Q

Describe scurvey

A
  • Caused by a lack of vitamin C. Iron can not be absorbed successfully. Connective tissue not formed, blood vessels weak.
  • Bruising, slow wound healing, swollen and bleeding gums, loose teeth
51
Q

Describe rickets

A

Caused by lack of vitamin C, calcium, phosphorus, and vitamin D

52
Q

Describe night blindness

A
  • Caused by a lack of vitamin A
  • Lack of Vitamin A results in failure to develop visual pigments in the retina, which causes reduced sight ability in dim light. Cornea becomes dry. Reduced resistence to eye diseases
53
Q

Describe obesity

A
  • Caused by too much proteins, fats and carbohydrates

- Can lead to coronary heart diseases and diabetes 2

54
Q

Describe constipation

A
  • Caused by a lack of dietary fibre

- Faeces become dry and hard

55
Q

Describe goiter

A
  • Caused by a lack of iodine

- Causes swelling of the thyroid gland

56
Q

Give the formula for BMI

A

Body mass in KG/(Height in m)2

57
Q

Name the problems that contribute to famine

A
  • Unequal distribution of food
  • Increasing population
  • Poor nations
  • Urbanisation
  • Desertification
  • Infertile soil
  • Draught and flooding
  • War
  • Diseases
58
Q

Name the health problems associated with the overconsumption of sugars

A
  • Extra sugars are stored as fats -> weight gain
  • Obesity
  • Coronary heart disease, high blood pressure
  • Diabetes 2
  • Tooth decay
59
Q

Name the health problems associated with the overconsumption of fat

A
  • Weight gain and obesity
  • Cholestrol and coronary heart diseases
  • High blood pressure
  • Blockage of cardiac arteries which lead to cardiac arrests
60
Q

Name the health problems associated with the overconsumption of meat

A
  • Constipation
  • Weight gain and obesity
  • Saturated fats lead to high blood pressure and coronary heart diseases
61
Q

Name the health problems associated with the overconsumption of salt

A
  • Hypertension (high blood pressure)
  • Greater risks of strokes and coronary heart diseases
  • Osteoporosis (can lead to loss of calcium)
  • Stomach cancer
  • Kidney diseases

Biology (40 decks)

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