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Biology IGCSE > Chapter 7 - Human Nutrition > Flashcards

Chapter 7 - Human Nutrition Flashcards

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1
Q

Define diet

A

the food an animal eats in one day

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2
Q

What are the 6 types of nutrients a human needs in their diet?

A
  • carbohydrates
  • proteins
  • fats
  • vitamins
  • minerals
  • water
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3
Q

How do we know the amount of food we’re supposed to consume?

A

gender, age, occupation, etc.

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4
Q

What are carbohydrates used for?

A

energy

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5
Q

What elements do carbohydrates include?

A

starch and sugar

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6
Q

Fats and oils are…

A

lipids

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7
Q

What are fats and oils needed for?

A

energy and to make cell membranes

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8
Q

Why do we store excess fat and oil under the skin?

A

to act as an insulator and reduce heat loss

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9
Q

Why do fats and oils form around organs?

A

to physically protect them

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10
Q

Give 5 examples of products that contain lipids

A
  • oil
  • oily fish
  • meat
  • eggs
  • dairy products
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11
Q

What are proteins needed for?

A
  • build new cells
  • growth
  • energy incase in stravation
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12
Q

What are proteins made of?

A

amino acids

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13
Q

What other proteins in the body might need to be made?

A
  • haemoglobin
  • insulin
  • antibodies (help destroy pathogens)
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14
Q

Give 5 examples of proteins

A
  • nuts
  • seeds
  • meat
  • fish
  • eggs
  • dairy
  • peas
  • beans
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15
Q

What are vitamins?

A

organic substances needed in tiny amounts

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16
Q

What happens if we don’t have enough vitamins?

A

we can get deficiency diseases

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17
Q

What foods contain Vitamin C?

A

citrus foods and raw vegetables

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18
Q

Why is Vitamin C needed?

A

to make strechy protein collagen

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19
Q

What deficiency disease can be obtained if an animal lacks Vitamin C?

A

scurvy

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20
Q

What foods contain Vitamin D?

A
  • butter
  • egg yolk
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21
Q

Why is Vitamin D needed?

A

helps calcium be absorbed for bones and teeth

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22
Q

What deficiency disease can be obtained if an animal lacks Vitamin D?

A

rickets

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23
Q

Where does most of our Vitamin D come from?

A

from sunlight that falls on our skin

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24
Q

What are the 2 characteristics of minerals?

A
  • inorganic substances
  • only need small amounts in our diet
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25
Q

What foods contain calcium?

A

dairy products and bread

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26
Q

Why is calcium needed?

A

bones / teeth and blood clotting

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27
Q

What deficiency disease can be obtained from lack of calcium?

A

brittle bones, poor blood clotting

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28
Q

What foods contain iron?

A

red meat, egg yolks, dark vegetables

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29
Q

What is iron used for?

A
  • to make haemoglobin red
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30
Q

What deficiency disease can be obtained from lack of iron?

A

anaemica

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31
Q

What are the 2 characteristics of fibre?

A
  • human cannot digest it
  • all plant foods have fibre due to their cellulose walls
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32
Q

What foods contain fibre?

A

cereal grains, bread, brown rice

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33
Q

Define parastalsis

A

rhythmic muscular contractions that move through food through digestive system

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34
Q

How many grams of fibre should be included in our diet based on the European safety authority?

A

25g

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35
Q

What are the 5 characteristics of water?

A
  • important solvent in cytoplasm
  • spaces between our cells are also a watery liquid
  • plasma is mostly water
  • water is the solvent for enzymes and nutrients in the digestive system
  • water is needed to get rid of waste products
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36
Q

What is the alimentary canal?

A

the group of organs that are all connected by a tube where the food passes through.

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37
Q

What two organs are part of the digestive system but not part of the alimentary canal?

A

the liver and the pancreas

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38
Q

What are the 5 steps that occur throughout the alimentary canal whilst in digestion?

A
  1. ingestion
  2. digestion
  3. absorption
  4. assimilation
  5. egestion
39
Q

Describe ingestion

A

taking food and drink into the mouth using the lips, teeth and tongue

40
Q

Describe digestion

A

physical: large pieces of food broken down through mechanical means

chemical: large molecules are broken down by enzymes

41
Q

Describe absorption

A

the movement of small molecules and mineral ions through the walls of the intestine into the blood

42
Q

Describe assimilation

A

nutrients are absorbed by individual cells and used for energy to make new substances

43
Q

Describe egestion

A

the material that we cannot digest, remains in our intestines and eventually is passed out as faeces

44
Q

What are 3 characteristics of the alimentary canal?

A
  • long tube (mouth - anus)
  • wall has muscles that contract/relax to move food along (peristalsis)
  • canal lubricated with mucus (goblet cells)
45
Q

What are the sphincter muscles?

A

muscles that close the alimentary canal in certain places

46
Q

Why do the teeth grind food?

A

to increase the surface area of the food

47
Q

How does the tongue help food to be swallowed?

A

the tongue mixes food with saliva to form a bolus

48
Q

What are the 3 characteristics of salivary glands?

A
  • water dissolves substances in food to form taste
  • mucus helps food bind in bolus
  • amylase begins to digest starch
49
Q

What are the 2 characteristics of the oesophagus?

A
  • takes food to stomach
  • hole in center (lumen)
50
Q

What are the 7 characteristics of the stomach?

A
  • strong muscular walls which contract to mix food with saliva and enzymes
  • goblet cells secrete mucus
  • cells produce enzymes that break down proteins
  • cells produce HCl
  • pH 2
  • optimum pH for stomach enzymes
  • can store food for 1-2 hours
51
Q

What is the duodenum?

A

the first part of the small intestine

52
Q

What is the ileum?

A

the last part of the small intestine (closest to colon)

53
Q

What are the 2 characteristics of the small intestine?

A
  • 5m long
  • “Small” because it’s narrow
54
Q

What does the duodenum do?

A

pancreatic juice flows through the pancreatic duct into the duodenum. it’s filled with many different enzymes to help with chemical digestion in this part of the canal

55
Q

What does the Ileum do?

A

Absorbs digested nutrients into blood

56
Q

What are the 3 characteristics of the large intestine?

A
  • 1.5 m
  • final part of alimentary canal
  • made up of colon and rectum
57
Q

What does the colon do?

A

absorbs water left in food

58
Q

What does the rectum store?

A

undigested food

59
Q

What are the 4 characteristics of the pancreas and the liver?

A
  • not part of the alimentary canal
  • pancreas secretes pancreatic juice into intestine
  • liver creates bile
  • bile is produced in liver and stored in the gall bladder
60
Q

What does bile do?

A
  • helps neutralise stomach acid
  • emulsifies fats into small droplets
61
Q

What is physical digestion?

A

large pieces of food are broken down into smaller pieces. this is done by teeth & churning movements of stomach.

chemical components of food are unchanged

62
Q

What is chemical digestion?

A

large molecules are broken down into smaller ones. involves chemical reactions catalysed by enzymes

smaller molecules are soluble in water, easier to absorb into the blood

63
Q

Why are vitamins, minerals and water not digested?

A

because their molecules are already small enough to be absorbed into the blood

64
Q

What are the 4 characteristics of teeth?

A
  • bites off pieces of food
  • then they chop, crush & grind pieces into smaller ones
  • gives food larger surface area
  • helps soluble molecules or ions dissolve in watery saliva
65
Q

What are the 7 parts of the tooth?

A
  • enamel
  • dentine
  • pulp
  • gum
  • jawbone
  • fibres that attach tooth to jawbone
  • cement
66
Q

What are the 2 characteristics of the enamel?

A
  • hard to break / chip
  • able to be dissolved by acids
67
Q

What do bacterias feed on?

A

sweet food

68
Q

What are the 3 characteristics of the dentine?

A
  • similar to bone
  • hard
  • has a channel that contains cytoplasm
69
Q

What are the 2 characteristics of the cement?

A
  • has fibres growing out of it
  • attaches tooth to jawbone but still allows it to move
70
Q

go memorise the teeth table in your notebook

A

ok

71
Q

During digestion, at what temperature and pH do enzymes work best?

A

temperature: 37º-38º

pH: stomach - 2 duodenum - 7

72
Q

In what 2 places is amylase secreted and where does it act?

A

salivary glands (acts in mouth) and pancreas (acts in duodenum)

73
Q

In what 2 places is protease secreted and where does it act?

A

walls of stomach (acts in stomach)
and pancreas (acts in duodenum)

74
Q

In what place is lipase secreted and where does it act?

A

pancreas (duodenum)

75
Q

What are the 2 characteristics of amylase?

A
  • secreted into mouth and duodenum
  • breaks starch into maltose
76
Q

What are the 3 characteristics of maltase?

A
  • 1 maltose = 2 glucose
  • maltose = smaller than starch but too big to be absorbed
  • secreted by cells living in small intestine
77
Q

What is the tissue of the lining of the small intestine called?

A

epithelium

78
Q

What are the 3 characteristics of pepsin?

A
  • pepsin is protease in the stomach
  • pepsin is secreted from the stomach walls in gastric juice
  • pH 2
79
Q

What is gastric juice?

A

a liquid that contains HCl to kill harmful microorganisms in food

80
Q

What are the 3 characteristics of trypsin?

A
  • created in the pancreas and secreted into the duodenum
  • all proteases break proteins down
  • pH 7
81
Q

Why are proteins broken down?

A

because amino acids are small enough to be absorbed

82
Q

What has to happen in order for trypsin to work?

A

the acidic contents of stomach must be neutralised by alkaline substances in bile and pancreatic juice

83
Q

What are the 4 characteristics of bile?

A
  • acts like detergent (helps break down fats)
  • breaks down large droplets of fat into smaller ones
  • INCRREASES FAT’S SURFACE AREA
  • Physical digestion
84
Q

what is a mix of tiny floating droplets of oil called?

A

an emulsion

85
Q

Why is it important for fats to be broken down into smaller pieces?

A

to increase their surface area

86
Q

Define villi

A

small finger-like projections that line the inner surface of the small intestine, increasing its surface area

87
Q

Approximately, how long is one villus?

A

1 mm

88
Q

Where does maltase act?

A

in the microvilli

89
Q

How does maltase act?

A

maltase breaks down maltose into glucose

90
Q

What is absorbed by the microvilli? (7)

A
  • water
  • glucose
  • fatty acids
  • glycerol
  • mineral ions
  • vitamins
  • amino acids
91
Q

Where do nutrient ago after passing through the villi / microvilli?

A

the blood capillaries

92
Q

What is the name of the vein in which all blood capillaries join?

A

hepatic portal vein

93
Q

What is the lacteal?

A

small vessels that absorb glycerol and fatty acids in the small intestine. Their contents are emptied into the blood eventually

Biology IGCSE (12 decks)

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