Food Groups 2

Question 1

Glucose

Answer 1

Source / Energy drinks, fruit

Used by cells for respiration to be released from food

Question 2

Maltose

Answer 2

Source / Not normally found in food but produced from the digestion of starch.
Broken down in digestion to give glucose.

Question 3

Starch

Answer 3

Source / Pasta, bread, potato, rice (taste savoury) Stored in plants.
Broken down in digestion to produce maltose and then glucose.

Question 4

Glycogen

Answer 4

Source / Produced from conversion of excess glucose into glycogen
Acts as a store of energy in muscle cells and liver cells.

Question 5

Fibre

Answer 5

• Fibre is the bran of cereals, and the CELLULOSE cell walls of plant cells.
• It passes unchanged through the digestive system, because it cannot be digested by humans.
• High fibre foods have more bulk, which allows gut muscles to grip and move them along quickly by PERISTALSIS
• Lack of fibre in the diet has been linked to CONSTIPATION, COLON CANCER, (SAME AS BOWEL CANCER)

Question 6

Protein

Answer 6

• These are compounds made up of the elements carbon, hydrogen, oxygen and nitrogen. Some also contain sulphur.

Question 7

Polypeptide

Answer 7

Amino acids joined together

Question 8

Sources of protein

Answer 8

MEAT – FISH – EGGS – NUTS- LEGUMES E.G BEANS, PEAS, LENTILS

Question 9

Functions of protein

Answer 9

Growth and REPAIR of cells and tissues (GROW NEW CELLS, REPAIR EXISTING TISSUES)

2. Formation of HORMONES, antibodies (part of the immune system) and enzymes
3. Excess proteins cannot be STORED so they are broken down and can be used as an energy supply (BROKEN DOWN TO UREA WHICH FORMS PART OF URINE)

Question 10

Lipids

Answer 10

• These are compounds made up from the elements carbon, hydrogen and oxygen, although they contain LESS oxygen than carbohydrates.
• A lipid molecule consists of two parts:
(i) a GLYCEROLE molecule
(ii) three FATTY ACIDS

Question 11

Sources of lipids

Answer 11

Animal – meat (lamb and beef), dairy products (butter, cream, cheese)
Plant – vegetable oils (e.g. olive oil, sunflower oil), margarine

Question 12

Functions of lipids

Answer 12

To store ENERGY (FOOD RESERVES)

2. To provide ENERGY by respiration (RESPIRATION = THE RELEASE OF ENERGY FROM FOOD)
3. To form the cell MEMBRANES
4. Protection – fat is deposited around certain delicate organs E.G KIDNEYS
5. Insulation (PROVIDE WARMTH)