components of a balanced diet

Question 1

carbohydrates
what food source
what function

Answer 1

bread, potatoes, rice, cereals & fruit

fuel for respiration
store of energy

Question 2

proteins
what food source
what function

Answer 2

meat, eggs, fish, quinoa & quorn

growth and repair of cells and tissues
fuel for respiration

Question 3

lipids (fats)
what food source
what function

Answer 3

butter, cooking oil, cream & avocados

store of energy
thermal (and electrical) insulation
fuel for respiration

Question 4

the most common substrate is the carbohydrate ______

Answer 4

glucose

Question 5

glucose is stored as _____ in plants

Answer 5

starch

Question 6

glucose is stored as ________ in animals

Answer 6

glycogen

Question 7

energy is measured in

Answer 7

kilojoules (kJ)

Question 8

how do you measure the amount of energy in food

Answer 8

by burning it and seeing how much heat energy is released

Question 9

energy content of a food sample practical:

Answer 9

measure 25cm3 of water
pour into boiling tube
record starting temp
food is lit over bunsen burner
hold food under boiling tube to heat it
(if food stops burning relight it)
relight until food no longer burns
measure finishing temp of water
calculate the temp change

Question 10

iron
what food source
what function
deficiency disease

Answer 10

red meat, liver & spinach

forms the part of haemoglobin which binds to oxygen

anaemia

Question 11

calcium
what food source
what function
deficiency disease

Answer 11

milk and dairy products, fish & fresh vegetables

needed to form bones and teeth

rickets

Question 12

vitamin A
what food source
what use in body
deficiency effect

Answer 12

fish liver oil, liver, butter & carrots

making a chemical in the retina and also protects the surface of the eye

night blindness & damaged cornea

Question 13

vitamin C
what food source
what use in body
deficiency effect

Answer 13

fresh fruit & vegetables

needed for cells and tissues to stick together

scurvy

Question 14

vitamin D
what food source
what use in body
deficiency effect

Answer 14

dairy products & lily fish

needed to absorb Calcium and Phosphate ions from food

rickets - caused by weak bones

Question 15

water is ?
it is used for ?
is crucial for ?

Answer 15

an essantial solvent (allows things to be dissolved into it)

it is used to transport the components of blood (substances in blood plasma)
regulating temp

is crucial for temp regulation

Question 16

fibre is ?
mainly made of ?
helps what ?
prevents ?

Answer 16

is a plant material that you can’t digest
it is mainly a chemical called cellulose
- (found in cell wall of plants)
helps the movement of food through the intestine
preventing constipation and bowel cancer

Question 17

protein ——>

Answer 17

protein —(pepsin)—>
(peptides) —(trypsin)—> amino acids

Question 18

carbohydrates ——>

Answer 18

carbohydrates —(amylase)—> (maltose) —(maltase)—> glucose

Question 19

lipids ——>

Answer 19

lipids —(lipase)—> glycerol & fatty acids

Question 20

what enzyme breaks down protein into peptides
what enzyme breaks down peptides amino acids

Answer 20

protease: pepsin
pepsin is made in the stomach

protease: trypsin
trypsin is made in the pancreas

Question 21

what enzyme breaks down carbohydrates into maltose
what enzyme breaks down maltose into glucose

Answer 21

carbohydrase: amylase
amylase is made in pancreas and salivary glands

carbohydrase: maltase
maltase is made in pancreas

Question 22

what enzyme breaks down lipids into fatty acids and glycerol