Chapter 3 -Food and energy Flashcards

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1
Q

What is obesity, and how is it caused ?

A

Being very overweight, taking in too much energy.

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2
Q

How are heart disease and strokes caused ?

A

The build-up if fatty deposits (cholesterol) in the walls of the arteries.

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3
Q

How is diabetes (Type 2) caused ?

A

By poor diet or obesity leading to the body being unable to effectively control blood sugar levels.

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4
Q

What are the three groups of biological molecules ?

A

Fat, carbohydrate and proteins.

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5
Q

What elements do all biological molecules contain ?

A

carbon, hydrogen and oxygen. (proteins also contain nitrogen)

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6
Q

Give to examples of sugars

A

glucose and lactose

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7
Q

Give three examples of complex carbohydrates.

A

cellulose, glycogen and starch

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8
Q

How are complex carbohydrates formed ?

A

Long chains of sugars joined together.

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9
Q

What is starch broken down into during digestion ?

A

Glucose

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10
Q

How do we store carbohydrates in our body ?

A

We store them as glycogen which can be broken down into glucose when our sugar reserves are low.

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11
Q

Explain how cellulose is important in our diets.

A

Cellulose cannot be digested by humans but is important in our diets as fibre. This adds bulk to our food an helps the intestine wall to push food along.

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12
Q

How are proteins made up and what do they consist of?

A

Proteins are made up of long chains of amino acids. There are 20 different amino acids that can from in different sequences to create many different proteins.

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13
Q

What happens during digestion to proteins ?

A

The amino acids are absorbed into the blood, and in our body cells are reassembled into the different proteins the body needs.

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14
Q

Give three examples of different proteins.

A

enzymes, haemoglobin, antibodies

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15
Q

What is the other term for fats

A

lipids

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16
Q

Are Fats a Excellent/Good/Bad/Terrible energy source ?

A

They are an excellent energy source. Providing double the energy per gram of carbohydrate and protein.

17
Q

Describe the structure of fats

A

Fatty acids are connected to a glycerol.

18
Q

What’s the equation to find the energy released in a food sample ?

A

Energy released (J) = mass of water (g) x rise in temperature (*C) x 4.2