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AS Biology > F212 Diet And Food Production > Flashcards

F212 Diet And Food Production Flashcards

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0
Q

What affects the diet a person needs?

A

Age
Gender
Metabolic Rate
Level of Physical Activity

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1
Q

Balanced Diet

Definition

A

A diet which contains all of the nutrients required for health in the appropriate proportions for health

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2
Q

Diet

Carbohydrates

A

The majority of your energy intake

Primary / immediate energy source

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3
Q

Diet

Proteins

A

Minor energy source

Needed for growth and repair

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4
Q

Diet

Fats

A 
Major energy store
Used for:
-Insulation
-Cell membranes
-Hormones 
-Cholesterol
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5
Q

Diet

Fibre

A

Indigestible

Essential for ensuring normal function of the digestive system

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6
Q

Diet

Water

A

Essential for function
Important transport medium
Directly involved in some metabolic reactions

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7
Q

Diet

Vitamins

A

Important role in the chemical processes takin place inside cells

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8
Q

Diet

Minerals

A

Inorganic elements essential for normal function

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9
Q

Nutrition

Definition

A

Nourishment, the nutrients and energy needed for health

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10
Q

Malnutrition

Definition

A

A health condition caused by an unbalanced diet

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11
Q

Obesity

Definition

A

When a person is 20% or more over the recommended weight for their height

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12
Q

Body Mass Index

Equation

A

BMI = mass (kg) / height² (m)

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13
Q

Obesity

Cause

A

Obesity is caused by consuming an excess of energy from carbohydrates, proteins and fats that the body doesn’t need
Fat is deposited in the adipose tissues
For someone with obesity these deposits have become excessive and impair health

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14
Q

Obesity

Health Risks

A 
Cancer
Cardiovascular Disease 
Type 2 Diabetes 
Gallstones
Osteoarthritis 
Hypertension
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15
Q

Coronary Heart Disease (CHD)

What is it?

A

Myocardial Infarction - heart attack
Angina - chest pain
Heart Failure - heart stops beating

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16
Q

Diet

Coronary Heart Disease

A

Excess salt decreases the water potential of the blood so more water moves into the blood from the cells by osmosis causing hypertension
Excess of saturated fat increases the concentration of low density lipoproteins in the blood contributing to atherosclerosis
Cholesterol is associated with many saturated fats and oils and having too much in the blood is harmful

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17
Q

High Density Lipoproteins

A

Carry cholesterol from body tissue back to the liver where it is broken down to be used in metabolic processes

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18
Q

Low Density Lipoproteins

A

Carry cholesterol from the lover and by d to body tissue cells where they deposit the cholesterol
This contributes to atherosclerosis

19
Q

Lipoprotein

Function

A

Used to transport lipids around the blood stream

20
Q

Lipoprotein

Structure

A

The outside is formed from protein and a phospholipid layer

Inside this layer are the cholesterol and fatty acid that the phospholipid is carrying

21
Q

Cholesterol

A

Made in the liver from saturated fats
A lipid molecule found in all cell membranes
Involved in the synthesis of steroid hormones

22
Q

Plants and the Food Chain

A

Plants are the basis of all food chains
They are able to use photosynthesis to convert light energy into a stored chemical form
Humans depend on plants for food

23
Q

Selective Breeding

Plants

A

Select two plants with desirable characteristics
Breed them together
Select offspring with desirable characteristics
Repeat over many generations

This can be used to produce plants with higher yield, disease resistance and pest resistance

24
Q

Selective Breeding

Animals

A 
Select a pair of animals with desirable characteristics 
Isolate them
Interbreed
Select offspring
Repeat over me any generations

This ça be used to domestic animals and produce animals with high productivity

25
Q

Efficient Food Production

Plants

A 
Increase growth rate
Increase yield 
Increase resistance to disease
Improve fertiliser response
Standardise crop size to make harvesting easier
26
Q

Efficient Food Production

Animals

A

Improve growth rate
Increase productivity
Increase disease resistance

27
Q

Food Production and Chemicals

Plants

A

Fertilisers
Pesticides
Fungicides

28
Q

Food Production and Chemical

Animals

A

Antibiotics

29
Q

Fertilisers

Definition

A

Chemicals that replace minerals in he soil which may have been used up by previous crops

30
Q

Pesticides

Definition

A

Chemicals used to kill pests that cause diseases in crops

Can be used to stop disease spreading

31
Q

Fungicides

Definition

A

Chemicals that reduce fungal growth on roots and leaves

Can be used to stop disease from spreading

32
Q

Antibiotics

Definition

A

Treat infections and diseases in animals

Used to stop disease from spreading

33
Q

Marker Assisted Selection

A

A section of complimentary DNA a is tagged
This binds to the desired gene in the target organism if it is present
This allows selection to take place at a much earlier stage

34
Q

Microorganisms and Food Spoilage

Function of Microorganisms

A

Microorganisms obtain nutrition by digesting organic matter around them and leaving waste behind them

35
Q

Microorganisms and Food Spoilage

Stages

A

Growth of microorganisms on food
Microorganisms secrete digestive enzymes to break down the food and then absorb the nutrients
Some microorganisms produce toxins that can kill humans
The presence of some microorganisms can cause infection

36
Q

When is food described as spoilt?

A

When the effect of microorganisms becomes noticeable

37
Q

Food Production and Microorganisms

A

Microorganisms can be used to make food e.g. milk, cheese, bread

Single cell proteins and myco proteins are artificial proteins produced by microorganisms

38
Q

Food Production Using Microorganisms

Advantages

A 
Production is faster
No animal welfare issues
No animal fat or cholesterol in the food
Suitable for vegetarians
Production can easily be varied according to demand
39
Q

Food Production Using Microorganisms

Disadvantages

A

The protein has to be purified
Conditions for growing are also ideal for infection
Fungal protein doesn’t have the same taste or texture as animal protein
The microorganism has to be isolated from the protein it produces
Many people wouldn’t want to eat fungal protein

40
Q

Methods of Preventing Food Spoilage

A 
Cooking
Pasteurising
Salting
Pickling
Irradiation 
Freezing
41
Q

Methods of Preventing Food Spoilage

Cooking

A

Denatures enzymes destroying the microorganism

42
Q

Methods of Preventing Food Spoilage

Pasteurising

A

Heated to 72°C for 15°C seconds then cooled to 4

This kills microorganisms

43
Q

Methods of Preventing Food Spoilage

Salting

A

Dehydrates the microorganism by causing water to leave by osmosis

44
Q

Methods of Preventing Food Spoilage

Pickling

A

Acidic pH destroys proteins and enzymes destroying the microorganism

45
Q

Methods of Preventing Food Spoilage

Irradiation

A

Ionising radiation disrupts DNA

Destroys microorganisms

46
Q

Methods of Preventing Food Spoilage

Freezing

A

Causes the microorganism to become dormant but doesn’t destroy it
If the food is heated up again the microorganism can multiply

AS Biology (15 decks)

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