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Human diet and nutrition + food production Flashcards

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1
Q

A balanced diet should contain appropriate proportions of: (7)

A

CP VM WF L

carbohydrates, proteins, vitamins, minerals, water, dietary fibre, lipids

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2
Q

Carbohydrate source and function

A

Bread, potatoes, rice, fruit

Fuel for respiration

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3
Q

Proteins source and function

A

meats, egg, fish
Growth and repair of cells
Fuel for respiration

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4
Q

Lipids source and function

A

Butter, cooking oils, avocados
Store of energy
Insulation
Fuel for respiration

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5
Q

Iron function, source

A

Forms the part of haemoglobin which binds to oxygen

Red meat, liver, spinach

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6
Q

Iron deficiency disease and marker

A

Anaemia - pale pink lower eyelids + chronic fatigue

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7
Q

Calcium function, source

A

to form bones and teeth

Milk and dairy products, fish, fresh vegetables

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8
Q

Calcium deficiency disease and marker

A

Rickets - malformed legs that bend due to lack of calcium

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9
Q

Vitamin A function, source

A

makes a chemical in the retina
protects the surface of the eye

Fish liver oil, liver, butter, carrots

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10
Q

Vitamin A deficiency

A

Night blindness + damaged cornea

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11
Q

Vitamin C function, source

A

To stick cells and tissues together

Oranges (fresh fruit) and vegetables

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12
Q

Vitamin C deficiency

A

scurvy

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13
Q

Vitamin D function, source

A

absorbs calcium and phosphate ions from food

dairy products, oily fish

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14
Q

Vitamin D deficiency

A

Rickets (caused by weak bones)

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15
Q

Water function

A 
solvent for enzymes and food molecules to be transported around the body as biggest component in blood plasma
temperature regulation (e.g. sweating)
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16
Q

Fibre function, source

A

aids peristalsis in the gut

fruit and vegetables + grains (wheat, oats) as they all contain cellulose (undigestable)

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17
Q

What type of carbohydrate do we use for respiration ?

A

glucose

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18
Q

70% of energy we use every day just to keep our body running. What sort of tasks do we do?

A

keep our heart beating
transport nutrients (active transport)
repair our cells

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19
Q

What is energy measured in

A

kilojoules (kJ)

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20
Q

How do you measure the amount of energy in food?

A

Burn it and see how much heat energy is released

e.g. put it under water and see how much the temperature goes up

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21
Q

Method:

A

1) cold water in boiling tube
2) record starting temp of water
3) record mass of food sample
4) heat food until it catches fire and heat water using flame
5)when it no longer burns, record final temp of water and final mass of food
6) calculate energy transferred per gram of food, use:
energy transferred (j/g) = mass of water x 4.2 x change in temperature / change in mass of food

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22
Q

Define calorie

A

4.2 joules or the amount of heat energy needed to raise the temperature of one gram of water by one degree celsius at a pressure of one atmosphere

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23
Q

Define kilocalorie

A

amount of heat energy needed to raise temp of one KILOGRAM of water by one degree C at a pressure of one atmosphere

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24
Q

What is the apparatus to find energy transferred per gram of food called ?
How could you make it more accurate?

A

calorimeter

insulate boiling tube with foil so less heat lost to surroundings

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25
Energy requirements vary in what factors:
age - increases as we approach adulthood, decreases as we get older activity levels - more active = more calories sedentary = less pregnancy - greater mass = more energy gender - greater mass = more energy
26
Ingestion
taking food through the mouth and swallowing
27
Digestion
breaking down food into smaller pieces (physical digestion) + smaller molecules (chemical digestion)
28
Absorption
Taking small food molecules out of the gut and into the blood
29
Assimilation
Using molecules gained from food to build new molecules, cells and tissues for the body
30
Egestion
Passing out undigested food through the anus
31
What size molecule are starch, proteins and fats ?
BIG molecules
32
Why must they be broken down by digestive enzymes?
too big to pass through walls of the digestive system | insoluble
33
Carbohydrases convert ... to ...
carbohydrates to smaller carb molecules e.g. glucose
34
Amylase converts ... to ....
starch to maltose
35
Maltase converts ... to ....
maltose to glucose
36
Proteases convert ... to ...
proteins to amino acids
37
Pepsin converts ... to ...
proteins to polypeptides
38
Trypsin converts ... to ...
polypeptides and proteins to amino acids
39
Lipases convert ... to ...
lipids to 3 fatty acids + glycerol
40
How can greenhouses increase crop yield:
You can artificially create the ideal conditions for photosynthesis 1) Transparent material allows light and artificial light creates a higher light intensity and more time to photosynthesize year round 2) Greenhouse effect + fossil fuels raises temperature. Fossil fuels also give water vapour + Co2 3) Water supply can be controlled (water vapour also maintains moist atmosphere so reduces water loss via transpiration) 4) Enclosed environment to pests and diseases 5) soil aeration + soil PH control allow for growth enzymes to work better
41
What is the effect of increased Co2 and temperature in glasshouses
increased temp, Co2 concentration, and light intensity increased rate of photosynthesis plants grow faster and bigger crop yields higher
42
Why might a farmer not implement these conditions
The additional cost must be weighed up against the extra profit from the increased yield.
43
What are nitrates used for `
protein
44
What is magnesium used for
production of chlorophyll
45
Why might a plant need fertilizer
If there are minerals missing form the soil because they've been used up by a previous crop
46
Advantages of organic fertilizers
improves soil structure greater range of minerals over a longer period of time Less cost and already available
47
Disadvantages of organic fertilizers
Slow acting - has to be decomposed first Bulkier - harder to apply May contain pests
48
Advantages of inorganic fertilizers
Mineral ions release immediately so fast acting Contents known Easy to apply
49
Disadvantages of inorganic fertilizers
Can lead to eutrophication
50
What is an alternative way of replacing lost nitrates ?
Nitrogen fixing plants - these create ammonium ions and are ploughed into the ground as a source of nitrate for next year's crops
51
Reasons for pest control:
Reduce crop yield Cause economic damage to the farmer Therefore: to increase crop yield
52
Why are some pests left to live?
Financial reasons - the increase in income must outweigh the cost of removal
53
What are some methods of biological control ?
introduce a natural predator introduce a parasite introduce a pathogenic microorganism (rabbits in australia) introduce sterile males use pheromones to reduce reproductive potential of the population
54
Advantages of pesticides
Reduces pest population instantly | Can kill whole populations
55
Disadvantages of pesticides
Cost (regular application) Non-specific to just pest Pest can become resistant to chemical biomagnification and bioaccumulation
56
Advantages of biological control
Organism only introduced once (reproduces) - only one cost Pest specific - only kills pest Pest will not become resistant No effect on other animals in the food chain
57
Disadvantages of biological control
Reduces pest population slowly Not all population killed (but only enough need to be) Expensive if re-populating required
58
How is yeast used in the production of beer?
When yeast cells respire anaerobically they breakdown all the sugar of malted barley into ethanol and carbon dioxide
59
Equation for anaerobic respiration in plants and fungi
Glucose - ethanol + carbon dioxide
60
How could you investigate how the rate of Co2 production by yeast during anaerobic respiration changes under different conditions ?
1) Mix together some sugar, yeast and distilled water in a test tube 2) attach a bung with a tube leading to a second test tube of water (bung to stop O2) 3) Place tube in water baths at different temperatures 4) measure the number of bubbles produced over time taken to calculate rate of respiration Respiration is controlled by enzymes, so rr will go up until optimal temperature then go down as enzymes denature
61
How could you make this experiment more accurate?
Replace second tube with gas syringe to measure volume of gas produced instead
62
What are the two bacteria used in yoghurt production ?
lactobacillus bulgaricus + streptococcus thermophiles
63
How is yoghurt made?
1) Milk is pasteurised 2) Lactobacillus bulgaricus + streptococcus thermophiles added (then cooled to 46 c) 3) The bacteria respire anaerobically, producing lactic acid 4) This lowers PH, acts as a preservative and coagulates milk proteins giving yoghurt its texture and flavour
64
Why are conditions kept at optimum levels in a fermenter ?
For growth - this means the yield of products from the microorganisms can be greater
65
What things increase product yield in an industrial fermenter?
``` Nutrients PH Temperature Sterilisation Oxygen Fresh medium ```
66
How is nutrients added? | How does it increase product yield?
liquid culture medium | Contains all glucose and amino acids needed by microorganisms for growth
67
How is PH monitored ? | How does it increase product yield ?
PH probe - kept at optimum level for the microorganisms enzymes to work efficiently. This keep rate of reaction high, thus a higher product yield
68
How is temperature monitored ? | How does it increase product yield ?
Temperature recorder + Cooling jacket - removes heat energy, stopping the enzymes from denaturing
69
How is the fermenter sterilised ? | How does it increase product yield ?
Superheated steam - kills unwanted microbes. Having aseptic conditions means the microorganisms aren't competing with other organisms for resources - only leaves behind water . Thus a higher product yield . Also means no contamination
70
How is oxygen added? | How does it increase product yield ?
Air filters - sterile air pumped in for respiration (maintaining aseptic conditions). This means microorganisms can provide energy for growth
71
How is fresh medium ensured? | How does it increase product yield?
Paddles - these circulate medium around vessel to ensure microorganisms do not settle and access oxygen nutrients for growth
72
How to solve interspecific predation
Cage
73
How to solve intraspecific predation
Separate fish by age and size to solve the problem of intraspecific predation (or struggle for resources)
74
How to solve problem of disease
Remove dead fish quickly and add antibiotics to the water to kill bacteria
75
How is their sized maximised?
Fish kept in cages to stop them using energy swimming about. Fed a diet of food pellets which can be controlled to maximise the energy they get and thus growth
76
What else could you do to maximise product yield?
Selectively breed to produce less aggressive, faster-growing fish
77
How do fish farms affect the environment
1) Fish could escape and out-compete / interbreed with local species reducing biodiversity / food chain 2) Parasites and pathogens can be introduced into ecosystems by fish 3) Eutrophication from excess feed and waste
78
How do you test for glucose?
Benedict's solution Heat to 60 C If present: blue to brick red
79
How do you test for Starch
Iodine | If present: brown to bluey black
80
How do you test for proteins?
Biuret reagent | If present: pale blue to purple
81
How do you test for lipids?
Emulsion Add ethanol Add solution to a boiling tube of water If present: white (milk-like) emulsion will form

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