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sns > Human diet and nutrition + food production > Flashcards

Human diet and nutrition + food production Flashcards

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
Q

Energy requirements vary in what factors:

A

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

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26
Q

Ingestion

A

taking food through the mouth and swallowing

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27
Q

Digestion

A

breaking down food into smaller pieces (physical digestion) + smaller molecules (chemical digestion)

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28
Q

Absorption

A

Taking small food molecules out of the gut and into the blood

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29
Q

Assimilation

A

Using molecules gained from food to build new molecules, cells and tissues for the body

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30
Q

Egestion

A

Passing out undigested food through the anus

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31
Q

What size molecule are starch, proteins and fats ?

A

BIG molecules

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32
Q

Why must they be broken down by digestive enzymes?

A

too big to pass through walls of the digestive system

insoluble

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33
Q

Carbohydrases convert … to …

A

carbohydrates to smaller carb molecules e.g. glucose

34
Q

Amylase converts … to ….

A

starch to maltose

35
Q

Maltase converts … to ….

A

maltose to glucose

36
Q

Proteases convert … to …

A

proteins to amino acids

37
Q

Pepsin converts … to …

A

proteins to polypeptides

38
Q

Trypsin converts … to …

A

polypeptides and proteins to amino acids

39
Q

Lipases convert … to …

A

lipids to 3 fatty acids + glycerol

40
Q

How can greenhouses increase crop yield:

A

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
Q

What is the effect of increased Co2 and temperature in glasshouses

A

increased temp, Co2 concentration, and light intensity
increased rate of photosynthesis
plants grow faster and bigger
crop yields higher

42
Q

Why might a farmer not implement these conditions

A

The additional cost must be weighed up against the extra profit from the increased yield.

43
Q

What are nitrates used for `

A

protein

44
Q

What is magnesium used for

A

production of chlorophyll

45
Q

Why might a plant need fertilizer

A

If there are minerals missing form the soil because they’ve been used up by a previous crop

46
Q

Advantages of organic fertilizers

A

improves soil structure
greater range of minerals over a longer period of time
Less cost and already available

47
Q

Disadvantages of organic fertilizers

A

Slow acting - has to be decomposed first
Bulkier - harder to apply
May contain pests

48
Q

Advantages of inorganic fertilizers

A

Mineral ions release immediately so fast acting
Contents known
Easy to apply

49
Q

Disadvantages of inorganic fertilizers

A

Can lead to eutrophication

50
Q

What is an alternative way of replacing lost nitrates ?

A

Nitrogen fixing plants - these create ammonium ions and are ploughed into the ground as a source of nitrate for next year’s crops

51
Q

Reasons for pest control:

A

Reduce crop yield
Cause economic damage to the farmer

Therefore: to increase crop yield

52
Q

Why are some pests left to live?

A

Financial reasons - the increase in income must outweigh the cost of removal

53
Q

What are some methods of biological control ?

A

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
Q

Advantages of pesticides

A

Reduces pest population instantly

Can kill whole populations

55
Q

Disadvantages of pesticides

A

Cost (regular application)
Non-specific to just pest
Pest can become resistant to chemical
biomagnification and bioaccumulation

56
Q

Advantages of biological control

A

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
Q

Disadvantages of biological control

A

Reduces pest population slowly
Not all population killed (but only enough need to be)
Expensive if re-populating required

58
Q

How is yeast used in the production of beer?

A

When yeast cells respire anaerobically they breakdown all the sugar of malted barley into ethanol and carbon dioxide

59
Q

Equation for anaerobic respiration in plants and fungi

A

Glucose - ethanol + carbon dioxide

60
Q

How could you investigate how the rate of Co2 production by yeast during anaerobic respiration changes under different conditions ?

A

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
Q

How could you make this experiment more accurate?

A

Replace second tube with gas syringe to measure volume of gas produced instead

62
Q

What are the two bacteria used in yoghurt production ?

A

lactobacillus bulgaricus + streptococcus thermophiles

63
Q

How is yoghurt made?

A

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
Q

Why are conditions kept at optimum levels in a fermenter ?

A

For growth - this means the yield of products from the microorganisms can be greater

65
Q

What things increase product yield in an industrial fermenter?

A 
Nutrients 
PH 
Temperature 
Sterilisation 
Oxygen 
Fresh medium
66
Q

How is nutrients added?

How does it increase product yield?

A

liquid culture medium

Contains all glucose and amino acids needed by microorganisms for growth

67
Q

How is PH monitored ?

How does it increase product yield ?

A

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
Q

How is temperature monitored ?

How does it increase product yield ?

A

Temperature recorder + Cooling jacket - removes heat energy, stopping the enzymes from denaturing

69
Q

How is the fermenter sterilised ?

How does it increase product yield ?

A

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
Q

How is oxygen added?

How does it increase product yield ?

A

Air filters - sterile air pumped in for respiration (maintaining aseptic conditions). This means microorganisms can provide energy for growth

71
Q

How is fresh medium ensured?

How does it increase product yield?

A

Paddles - these circulate medium around vessel to ensure microorganisms do not settle and access oxygen nutrients for growth

72
Q

How to solve interspecific predation

A

Cage

73
Q

How to solve intraspecific predation

A

Separate fish by age and size to solve the problem of intraspecific predation (or struggle for resources)

74
Q

How to solve problem of disease

A

Remove dead fish quickly and add antibiotics to the water to kill bacteria

75
Q

How is their sized maximised?

A

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
Q

What else could you do to maximise product yield?

A

Selectively breed to produce less aggressive, faster-growing fish

77
Q

How do fish farms affect the environment

A

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
Q

How do you test for glucose?

A

Benedict’s solution
Heat to 60 C
If present: blue to brick red

79
Q

How do you test for Starch

A

Iodine

If present: brown to bluey black

80
Q

How do you test for proteins?

A

Biuret reagent

If present: pale blue to purple

81
Q

How do you test for lipids?

A

Emulsion
Add ethanol
Add solution to a boiling tube of water
If present: white (milk-like) emulsion will form

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