Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

bio 5 > diet > Flashcards

diet Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

diet

A

this is a term used to describe the quantity and quality of food eaten.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

a ballanced diet

A

a balanced diet is one that has all necessary nutrients needed to live in sufficient portions to maintain good health.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

organic nutrients

A 
these are required in the diet in relatively large amounts.
carbohydrates
protien
lipids
vitamins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

monosacharide

A

compounds containing one ring structure are called monosachride eg. glucose and fructose (simple sugars)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

disaccharide

A

two monosacharides can combine to form a disaccharide.

this happens in a condensation reaction as a water molecule is removed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

polysaccharide

A

many rings joined together long chains of simple sugars.

*insoluble and do not have a sweet taste. eg starch ,celulose,glycogen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

protein

A

made up of long chain of amino acids(and can be arranged in any order)
*a different order results in a different protien

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

protein uses

A

used for making new cells,growth and damaged parts of the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

lipids(fats and oils)

A

four molecules(three fatty acids and one glycerol) joined together.

  • insoluable in water
  • secondary source of energy after carbohydrates
  • functions as insulation for animals especially in cold areas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

vitamins

A

A,B,C,D,E and K each has its functions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Vitamin A (and its precursor*, beta-carotene)

A

Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health

Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver

Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Vitamin D

A

Needed for proper absorption of calcium; stored in bones

Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Vitamin E

A

Antioxidant; protects cell walls

Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Vitamin K

A

Needed for proper blood clotting

Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, Brussels sprouts, and asparagus; also produced in intestinal tract by bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Thiamine (vitamin B1)

Biotin

Part of an enzyme needed for energy metabolism

Widespread in foods; also produced in intestinal tract by bacteria

A

Part of an enzyme needed for energy metabolism; important to nerve function

Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Thiamin (B1)

A

Thiamin is also known as vitamin B1 and helps to convert glucose into energy and has a role in nerve function.

Good sources of thiamin – include wholemeal cereal grains, seeds (especially sesame seeds), legumes, wheatgerm, nuts, yeast and pork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Riboflavin (B2)

A

Riboflavin is primarily involved in energy production and helps vision and skin health.

More information about riboflavin includes:

Good sources of riboflavin – include milk, yoghurt, cottage cheese, wholegrain breads and cereals, egg white, leafy green vegetables, meat, yeast, liver and kidney.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Niacin (B3)

A

Niacin is essential for the body to convert carbohydrates, fat and alcohol into energy. It helps maintain skin health and supports the nervous and digestive systems. Unlike other B-group vitamins, niacin is very heat stable and little is lost in cooking.

Good sources of niacin – include meats, fish, poultry, milk, eggs, wholegrain breads and cereals, nuts, mushrooms and all protein-containing foods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Pantothenic acid (B5)

A

Pantothenic acid is needed to metabolise carbohydrates, proteins, fats and alcohol as well as produce red blood cells and steroid hormones.

Good sources of pantothenic acid are widespread and found in a range of foods, but some good sources include liver, meats, milk, kidneys, eggs, yeast, peanuts and legumes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Vitamin B6 (pyridoxine)

A

Pyridoxine is needed for protein and carbohydrate metabolism, the formation of red blood cells and certain brain chemicals. It influences brain processes and development, immune function and steroid hormone activity.

Good sources of pyridoxine – include cereal grains and legumes, green and leafy vegetables, fish and shellfish, meat and poultry, nuts, liver and fruit.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Biotin (B7)

A

Biotin (B7) is needed for energy metabolism, fat synthesis, amino acid metabolism and glycogen synthesis. High biotin intake can contribute to raised blood cholesterol levels.

Good sources of biotin include cauliflower, egg yolks, peanuts, liver, chicken, yeast and mushrooms.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Folic acid (folate or B9)

A

Folate is needed to form red blood cells, which carry oxygen around the body. It helps the development of the foetal nervous system, as well as DNA synthesis and cell growth.

Good sources of folate – these include green leafy vegetables, legumes, seeds, liver, poultry, eggs, cereals and citrus fruits.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Vitamin B12 (cyanocobalamin)

A

Vitamin B12 helps to produce and maintain the myelin surrounding nerve cells, mental ability, red blood cell formation and the breaking down of some fatty acids and amino acids to produce energy. Vitamin B12 has a close relationship with folate, as both depend on the other to work properly.

Good sources of B12 include liver, meat, milk, cheese and eggs, almost anything of animal origin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Thiamin deficiency

A

is generally found in countries where the dietary staple is white rice. Deficiencies in the Western world are generally caused by excessive alcohol intake and/or a very poor diet. Symptoms include confusion, irritability, poor arm or leg (or both) coordination, lethargy, fatigue and muscle weakness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Riboflavin deficiency (ariboflavinosis)

A

is rare and is usually seen along with other B-group vitamin deficiencies. People at risk include those who consume excessive amounts of alcohol and those who do not consume milk or milk products. Symptoms include an inflamed tongue (painful, smooth, purple-red tongue), cracks and redness in the tongue and corners of the mouth, anxiety, inflamed eyelids and sensitivity to light, hair loss, reddening of the cornea and skin rash.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Excessive intake of B3

A

large doses of niacin produce a drug-like effect on the nervous system and on blood fats. While favourable changes in blood fats are seen, side effects include flushing, itching, nausea and potential liver damage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Niacin deficiency (pellagra)

A

people who drink excessive amounts of alcohol or live on a diet almost exclusively based on corn are at risk of pellagra. Others causes are associated with digestive problems where the body does not absorb niacin efficiently. The main symptoms of pellagra are commonly referred to as the three Ds – dementia, diarrhoea and dermatitis. Other symptoms include an inflamed and swollen tongue, irritability, loss of appetite, mental confusion, weakness and dizziness.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Pantothenic acid deficiency

A

is extremely rare. Symptoms include loss of appetite, fatigue and insomnia, constipation, vomiting and intestinal distress.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Excessive intake of pyridoxine

A

mostly due to supplementation, can lead to harmful levels in the body that can damage nerves. Symptoms include walking difficulties and numbness in the hands and feet. Large doses of B6 taken over a long period can lead to irreversible nerve damage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Pyridoxine deficiency

A

people who drink excessive alcohol, women (especially those on the contraceptive pill), the elderly and people with thyroid disease are at particular risk of deficiency. Symptoms include insomnia, depression, anaemia, smooth tongue and cracked corners of the mouth, irritability, muscle twitching, convulsions, confusion and dermatitis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Biotin deficiency

A

is very rare because biotin is widely distributed in foods and is only required in small amounts. Over-consumption of raw egg whites over periods of several months by bodybuilders, for example, can induce deficiency because a protein in the egg white inhibits biotin absorption. Symptoms include pale or grey skin, cracked sore tongue, depression, hallucinations, abnormal heart actions, loss of appetite, nausea, dry skin and scaly dermatitis, hair loss, muscle pain, and weakness and fatigue.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Excessive intake

A

folate is generally considered non-toxic, although excessive intakes above 1,000 mg per day over a period of time can lead to malaise, irritability and intestinal dysfunction. The main risk with excessive folate intake is that it can mask a vitamin B12 deficiency, so it is best to consume these two vitamins within the recommended amounts.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Folate deficiency

A

the symptoms include weight loss, tiredness, fatigue and weakness, folate-deficiency anaemia (megaloblastic anaemia) and (during pregnancy) an increased risk of a neural tube defects such as spina bifida for the baby.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Vitamin B12 deficiency

A

is most commonly found in the elderly, vegans (vitamin B12 is only found in foods from animal sources) and breastfed babies of vegan mothers. Symptoms include tiredness and fatigue, lack of appetite, weight loss, heart palpitations, shortness of breath, vision loss, smooth tongue and mental problems, such as depression and memory loss.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

A lack of vitamin D

A

can lead to rickets in children and weakness, aches,and pains in adults where bones don’t have enough calcium. This is called osteomalacia.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Excessive amounts of vitamin C

A

You’d have to take a lot of vitamin C from supplements to overdose, but very high levels over long periods can lead to kidney stones.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Excessive intake of salt

A

Having too much salt is linked to an increase in blood pressure (hypertension), which raises your risk of a stroke and heart attack

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Excessive intake of calcium

A

Although calcium toxicity is rare, symptoms may include fatigue, depression, muscle weakness, kidney stones, constipation, and spondylitis (rigidity and inflammation of the spine).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Phosphorus

A

Phosphorus is a mineral that helps to build strong bones and teeth,also helping to release energy from food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Magnesium

A

Magnesium helps turn the food we eat into energy and helps to make sure the parathyroid glands, which produce hormones that are important for bone health, work normally.

Taking high doses of magnesium for a short time can cause diarrhea, nausea, vomiting, and abdominal cramping.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Iron

A

Iron is an essential mineral with several important roles in the body. For example, it helps to make red blood cells which carry oxygen around the body.

A lack of iron can cause iron deficiency anemia and is not uncommon even in the West.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Zinc

A

Zinc helps to make new cells and enzymes, helps us process carbohydrates, fatand protein in food, and helps with the healing of wounds.

Taking high doses of zinc reduces the amount of copper the body can absorb. This can lead to anemia and weakening of the bones.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Manganese

A

Manganese is a trace element that helps make and activate some of the enzymes in the body.

Taking high supplemental doses of manganese for long periods of time might cause muscle pain, nerve damage,and neurological symptoms,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Selenium

A

Selenium is a trace element that plays an important role in our immune system’s function and in reproduction. It is also a potent antioxidant and helps to prevent damage to cells and tissues.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Chromium

A

Chromium is a trace element thought to influence how the hormone insulin behaves in the body. This means chromium may affect the amount of energy we get from food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Iodine

A

Iodine is involved in the synthesis of thyroid hormones. These hormones help to keep cells and the metabolic rate healthy.

Taking high doses of iodine for long periods of time could change the way your thyroid gland works. This can lead to a wide range of different symptoms, such as weight gain.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

(1) All monosaccharides /benedict’s test.

(2) all monosaccharides /feeling’s test.

A

Observations

(1) Initial blue colour turns green then yellow a may form a brick read precipitate.
(2) same as benedict’s solution.

48
Q

Non-reducing sugars(sucrose)

A

Process

Solution is put into test tube of dilute hydrochloric acid, its boiled for one minute. Aqueous and benedict’s is added.

Observations

A red brown precipitate result as the sucrose is hydrolysed to fructose and glucose by the acid.

49
Q

Test

Protien

A

Procedure

Biuret test
Protein solution is put Into a test tube potassium hydroxide is then added, stirred then copper sulfate is added

Observations

A purple colour develops

50
Q

Test

Fats

A

Procedure

Ethanol test
Pure ethanol is added to a test tube with fat solution. It is shaken and water is added

Grease spot test
A drop of the sample is dropped onto a piece of paper

Observations

A cloudy white suspension can be seen when the water is added.

A permanent translucent spot os seen on the paper.

51
Q

Nitrogen use in plants

A

-it is necessary for proteins

Deficiency effects
Small yellow leaves and poor growth.

52
Q

Magnesium use(in plants)

A

-Necessary for chlorophyll

Deficiency effects
Leaves yellow between veins.

53
Q

Iron

A

-Necessary for chlorophyll

Deficiency effects
New leaves yellow between veins

54
Q

Calcium use(in plants)

A

-Necessary for cell walls

Deficiency effects
Poor stunted growth, leaves yellow,terminal bod dies.

55
Q

Potassium use(in plants)

A

-Maintains the salt balance in cells

Deficiency effects
Yellow/brown edges on leaves, edges wither, plant dies early

56
Q

Sulfur uses (in plants)

A

-Makes proteins

Deficiency effects
Young leaves small,thin, yellow, between greens veins.

57
Q

Phosphorus use (in plants)

A

-Makes some protein

Deficiency effects
Poor growth, small reddish-brown leaves.

58
Q

Food additives

A

These are used in preparing food

59
Q

Dyes and colorings

A

These are purely cosmetic and really a nutritional value some effects are hyperactivity in children, allergic reaction, adverse effects on asthmatics.

60
Q

Preservatives

A

These make food less susceptible to bacterial infection so food can be kept for long periods of time intense, Pockets, spreads, and bottles without spoiling

61
Q

Synthetic flavoring

A

During preparation, food can lose some of its flavor, so these I added to improve or even change the flavor

62
Q

Flavor enhancers and sweeteners

A

It is often used to sweeten prepare Foods, it is a commonly used flavor enhancer found in processed foods example MSG.

Some examples of effects
Attention deficit disorder, acute headaches, extreme mood swings, depression and paranoia.

63
Q

Propellants

A

Carbon dioxide and nitrous oxide me each be used to form an aerosol, forcing food out of containers

64
Q

Acids

A

These are added to give assorties to prepared food.

65
Q

Firming agents

A

Aluminum salts are used to retain crispiness; gum increase the thickness of sauces and soups

66
Q

Staple foods

A

These include cereal green example rice cornmeal, wheat flour, oats, starchy fruits, Roots, tubers

67
Q

Peas and beans (legumes)

A

These include red beans, pigeon peas, black-eyed peas, broad beans.

68
Q

Dark green call my leafy vegetables and yellow vegetables

A

Using clued cabbage, bok choy, lettuce, spinach and pumpkin and carrots a leafy examples of yellow vegetables

69
Q

Foods on animals

A

Fish, poultry, meat, milk, eggs, cheese are all foods from animals

70
Q

Fruits

A

Citrus fruit, bananas, apples and oranges

71
Q

Fats

A

These include oils butter margarine and foods with a high portion of fat such as cakes and biscuits.

72
Q

A balanced diet

A 
41% Staples 
 21% legumes and nuts 
 11% dark greens leafy and or yellow vegetables 
11% food from animals 
 11% fruits 
 5% fats and substitutes
73
Q

Malnutrition

A

Manchester and means bad nutrition, and it can be applied to under-eating, overeating and bad eating habits.

74
Q

Under-eating

A

It means not eating enough food to supply the energy requirements for daily activities also not enough protein and vitamins are eaten which are necessary for growth, development and resistance to infection.

75
Q

Anorexia

A

This is another kind of under-eating but is associated with developing countries. This is the voluntary refusal to eat and is most commonly found in teenagers

76
Q

Obesity

A

Obesity results from overeating especially of fatty foods, and lack of exercise.

Some effects of obesity diabetes, hypertension, coronary heart disease, arthritis, cancer and stroke.

77
Q

Heart disease and cardiovascular disease

A

If the affected artery is the culinary artery the heart muscle is not supplied with food and oxygen and this part of the heart dies this could result in a heart attack

78
Q

Stroke

A

Blockage of a blood vessel in the brain results in a stroke.

79
Q

Diabetes

A

Diabetes is a group of metabolic diseases in which a person has high blood sugar, either because the pancreas does not produce enough insulin or the body cells do not respond to the insulin that is produced

80
Q

Holozoic nutrition

A

Taking in or ingesting organic food

81
Q

Ingestion

A

This is the act of taking in food

82
Q

Digestion

A

This is the process of breaking down large, complex, insoluble materials into small, simple, soluble molecules

In humans
Is that teeth physically break the food into pieces, and enzymes then chemically break down the large molecules into smaller ones

83
Q

Absorption

A

This is the diffusion of soluble food molecules into the bloodstream

84
Q

Assimilation

A

Wendy’s food molecules are taken from blood and used by body cells for respiration, growth and development

85
Q

Egestion

A

This is the process by which the undigested part of the good is removed from the body it is also known as defecation

86
Q

Incisors

A

They are chisel shaped for cutting and possess one root.

They are specialized for cutting food and biting off food

87
Q

Canine

A

Pointed or dagger shaped and possess 1 root

For grasping and tearing food

88
Q

Premolar

A

They are flat with cusps and bumps on the Fairly broad surface

They have two pointed cusps and two roots

89
Q

Molar

A

These are flat with cusps on the broad surface

Four or five cusps and two or three roots

Large back teeth to crush and grind food

90
Q

Milk teeth

A

These are the first set of teeth in humans they appear from the time a child is 3 months old

91
Q

Wisdom teeth

A

These are the last molars to grow through the gum

92
Q

Enzymes

A

Enzymes are catalysts meaning they speed up the chemical reaction occurring in living cells

93
Q

Substrate

A

These are the substances that enzymes break down

94
Q

What is the optimum temperature of pepsin?

A

The optimum temperature of pepsin is 2.5 pH

95
Q

What is the optimum temperature of trypsin?

A

The optimum temperature of trypsin is 8 pH

96
Q

What is the accepted pH of most enzymes?

A

The accepted pH of most enzymes is 7.2 pH

97
Q

What is the use of saliva?

A

Saliva helps moisture in food which makes it easier for swallowing, it comprises of water, mucus and salivary amylase.

98
Q

What is the function of the salivary amylase?

A

It breaks down the bonds in starch by hydrolysis, and so hydrolyzes starch into smaller and smaller chains eventually to glucose molecules

99
Q

Bolus

A

This is the ball like structure that the tongue forms when it needs to swallow food.

100
Q

Oesophagus

A

This is the passageway of food to your stomach

101
Q

Epiglottis

A

This is a thin flap covering the trachea this prevents food from entering your lungs

102
Q

Peristalsis

A

This is a wave of muscle contraction that moves downward and squeezes the food into the stomach

103
Q

What does gastric juices consist of?

A

Mucus
Hydrochloric acid
Pepsin

104
Q

Digestion of protein

A

Begins in the stomach as the long protein chains are broken down by the enzyme pepsin into amino acids hydrochloric acid provides the acidic medium in which pepsin works most efficiently if also killed any pathogens that may have entered the body with the food

105
Q

peptic ulcer

A

a peptic ulcer is a hole or sore in the stomach lining

106
Q

Duodenum

A

This is the first region of the small intestines it receives chyme from the stomach and secretions from the gallbladder and pancreas

107
Q

Bile

A

It’s produced by liver cells and stored in the gallbladder, it breaks down large lumps of fat into tiny droplets

108
Q

Emulsification

A

A process that increases the surface area of fats making it much easier for the enzyme lipase to digest the fat

109
Q

Pancreatic juice

A

Contains high levels of enzymes they also contain sodium hydrogencarbonate which neutralizes the hydrochloric acid to the pH of the mixture increases to 7 to 8 which is Optimum for pancreatic enzymes

110
Q

Ileum

A

This is the second part of the small intestines and is the site of absorption in the alimentary canal

111
Q

Micervilli

A

Contain micro scopic folds on their surface

112
Q

Villi

A

Finger-like projections on the surfaces of intestinal walls

113
Q

Lacteal

A

Absorb fatty acids from the digestion of fat

114
Q

Colon

A

This is more commonly known as the large intestines the main function is to reabsorb water from the face he’s into the blood stream so that water loss from the body is minimized

115
Q

Constipation

A

This results from poor eating habits and a Diet lacking in fiber that can lead to blockage of the alimentary canal

116
Q

Assimilation

A

This is the process of incorporating and making use of the digested food in the body

117
Q

Amino acids

A

They are used by the body cells for growth and repair
They are used to make hormones and enzymes
Excess amounts are converted to glycogen and fat
Excess amounts are broken down or converted to urea in the liver to be excreted by the kidneys.

bio 5 (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions