Food biology

Question 1

digestive system Mouth

Answer 1

Begins the digestion process by mechanically breaking down food and mixing it with saliva, which contains enzymes to start chemical digestion of carbohydrates.

Question 2

digestive system Esophagus

Answer 2

A muscular tube that transports food from the mouth to the stomach through peristalsis (muscle contractions)

Question 3

digestive system Stomach

Answer 3

It churns food and secretes gastric juices containing enzymes and acids that break down proteins and kill bacteria.

Question 4

digestive system Small Intestine

Answer 4

Comprised of three parts—duodenum, jejunum, and ileum—it’s where most digestion and absorption of nutrients occur. Enzymes from the pancreas and bile from the liver aid in breaking down fats, proteins, and carbohydrates.

Question 5

digestive system Large Intestine (Colon)

Answer 5

Absorbs water and electrolytes, forms feces, and houses beneficial bacteria that aid in the breakdown of remaining food particles.

Question 6

Accessory organs Liver

Answer 6

Produces bile, which is stored in the gallbladder and helps in the breakdown of fats.

Question 7

Accessory organs pancreas:

Answer 7

Secretes digestive enzymes (such as amylase, lipase, and protease) into the small intestine to further break down carbohydrates, fats, and proteins.

Question 8

Accessory organs Gallbladder

Answer 8

Stores and concentrates bile produced by the liver and releases it into the small intestine to aid in fat digestion.

Question 9

Types of digestion

Answer 9

Mechanical Digestion: This type involves physically breaking down food into smaller pieces without altering its chemical composition. It starts in the mouth with chewing and continues in the stomach through churning motions that further break down food particles.

Question 10

Types of digestion

Answer 10

Chemical Digestion: In this type, enzymes and other substances break down food into simpler nutrients that the body can absorb. It begins in the mouth with the action of saliva containing enzymes like amylase that break down carbohydrates. In the stomach, gastric juices break down proteins, and in the small intestine, enzymes from the pancreas, liver (via bile), and the intestine itself help break down proteins, fats, and carbohydrates into their building blocks for absorption.

Question 11

Metabolism

Answer 11

encompasses all the chemical processes in the body that involve energy production and utilization. It’s divided into two main categories:

Question 12

Micronutrients types of carbs % of each in your diet

Answer 12

Simple Carbohydrates: These are sugars found in fruits, milk, and processed foods. ranges from 45% to 65% of total daily calories

Question 13

Macronutrients types of carbs % of each in your diet

Answer 13

Complex Carbohydrates: These are found in whole grains, vegetables, and legumes. in a balanced diet typically ranges from 45% to 65% of total daily calories

Question 14

Micronutrients which could the body make which do you have to eat

Answer 14

Vitamin D: The body can produce this when the skin is exposed to sunlight.
Vitamin K: The body can produce some of this, but dietary sources also contribute significantly.
Biotin: The body can synthesize small amounts, but dietary intake is essential.
Vitamin C: The body cannot produce vitamin C, so it must be obtained through the diet.
Essential Minerals: Certain minerals like iron, calcium, potassium, and zinc must be consumed through food as the body cannot produce them.
A balanced diet that includes a variety of fruits, vegetables, whole grains, and proteins helps ensure an adequate intake of these essential micronutrients.

Question 15

The calories per gram for each macronutrient are:

Answer 15

Carbohydrates: 4 calories per gram
Proteins: 4 calories per gram
Fats: 9 calories per gram

Question 16

Bmr

Answer 16

BMR stands for Basal Metabolic Rate, which represents the number of calories your body needs at rest to maintain basic physiological functions such as breathing, circulation, and cell production. It’s influenced by factors like age, gender, weight, height, and muscle mass. BMR calculations help estimate the minimum number of calories required for the body to function at rest.

Question 17

Metabolism

Answer 17

Metabolism encompasses all the chemical processes in the body that involve energy production and utilization. It’s divided into two main categories:

Question 18

Catabolism

Answer 18

This is the breakdown of complex molecules into simpler ones, releasing energy. For instance, the breakdown of food into smaller molecules to produce energy is a catabolic process.

Question 20

Catabolism

Answer 20

Catabolism: This is the breakdown of complex molecules into simpler ones, releasing energy. For instance, the breakdown of food into smaller molecules to produce energy is a catabolic process.

Question 21

Anabolism

Answer 21

Anabolism: This is the opposite of catabolism. It involves the synthesis of complex molecules from simpler ones, requiring energy. Anabolic processes include the building of proteins from amino acids or the creation of new tissues.

Question 22

Macro vs micronutrients

Answer 22

Macronutrients: These are nutrients needed in larger quantities and provide energy. There are three primary macronutrients:
Carbohydrates: Mainly providing energy.
Proteins: Essential for growth, repair, and various bodily functions.
Fats: Also a source of energy, supporting cell function and hormone production.
Micronutrients: These are nutrients needed in smaller amounts, but they are crucial for various physiological functions. They include:
Vitamins: Essential for various bodily functions and often act as coenzymes.
Minerals: Needed for structural and regulatory roles in the body, like bone formation, nerve function, and enzyme activity.
Both macro and micronutrients are necessary for overall health and proper bodily functions, but they differ in the amounts required and the specific roles they play within the body.

Question 23

4 phases of digestion

Answer 23

Ingestion: This phase involves the intake of food through the mouth.
Digestion: Food is broken down mechanically (by chewing) and chemically (by enzymes) in the stomach and small intestine. This phase involves the breakdown of larger molecules into smaller ones for absorption.
Absorption: In this phase, the small molecules resulting from digestion (such as nutrients) are absorbed through the walls of the small intestine into the bloodstream and transported to various cells in the body.
Elimination: Waste products that the body cannot use, including undigested food particles and other substances, move through the large intestine and are eliminated from the body as feces.

Question 24

Types of fats

Answer 24

Saturated fats: These fats are typically solid at room temperature and are commonly found in animal products like meat and dairy, as well as some tropical oils. Consuming too much saturated fat can increase cholesterol levels and the risk of heart disease.
Trans fats: These fats are often created through a process called hydrogenation, which makes liquid oils more solid. Trans fats are found in some processed foods and can also raise bad cholesterol levels while lowering good cholesterol, increasing the risk of heart disease.
Monounsaturated fats: These fats are liquid at room temperature and are considered healthy fats. They are found in olive oil, avocados, and certain nuts and seeds. They can help lower bad cholesterol levels and reduce the risk of heart disease.
Polyunsaturated fats: These fats are also considered healthy and are found in certain oils (like sunflower, corn, and soybean oils) as well as in fatty fish. They contain omega-3 and omega-6 fatty acids, which are essential for the body and have various health benefits, including heart health and brain function support.

Question 25

Examples of foods high in specific macronutrients

Answer 25

Examples of foods high in specific macronutrients

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Sure, here are examples of foods high in specific macronutrients:

Carbohydrates:
Whole grains: Oats, quinoa, brown rice.
Fruits: Bananas, apples, oranges.
Starchy vegetables: Sweet potatoes, corn, peas.
Proteins:
Animal sources: Chicken breast, turkey, lean beef, fish.
Plant-based sources: Lentils, chickpeas, tofu, beans, quinoa.
Fats:
Healthy oils: Olive oil, coconut oil, avocado oil.
Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds.
Fatty fish: Salmon, mackerel, trout.

Question 26

Examples of foods high in specific micronutrients

Answer 26

Vitamin A:
Carrots: High in beta-carotene, a precursor to vitamin A.
Sweet potatoes: Another great source of beta-carotene.
Spinach: Rich in both vitamin A and other nutrients.
Vitamin C:
Citrus fruits: Oranges, lemons, and grapefruits.
Bell peppers: Particularly red and yellow peppers.
Strawberries: High in vitamin C and antioxidants.
Calcium:
Dairy products: Milk, yogurt, and cheese.
Leafy greens: Spinach, kale, and collard greens.
Fortified foods: Some cereals and juices are fortified with calcium.
Iron:
Red meat: Beef, lamb, and pork.
Beans and lentils: Kidney beans, chickpeas, and lentils.
Dark leafy greens: Spinach, Swiss chard, and kale.
Vitamin D:
Fatty fish: Salmon, mackerel, and tuna.
Fortified foods: Some cereals, dairy, and plant-based milk substitutes are fortified with vitamin D.
Egg yolks: Contains small amounts of vitamin D.