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human nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

what is nutrition

A

obtaining organic substances and mineral ions from which organisms gain their energy and raw materials for growth and tissue repair

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2
Q

define balanced diet

A

contains all 7 classes of food in correct amounts and proportions
provide right amount of energy to meet daily requirements

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3
Q

what is basal metabolic rate

A

energy consumed in a day to carry out basic processes like breathing

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4
Q

why do pregnant women need more energy

A

need protein for growing baby and iron to make new blood cells

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5
Q

why would a breast feeding mother need more energy

A

need enough energy for both baby and mom

need more protein, vitamins, minerals and liquid

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6
Q

name some foods included in vitamin A, its uses and its deficiency

A

carrots milks; good eyesight and health skin; poor night vision, unhealthy skin and sore eyes

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7
Q

name some foods included in vitamin B, its uses and its deficiency

A

yeast, cereals ; healthy nerves and growth ; beri-beri and retarded growth

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8
Q

what are the symptoms of survey and what causes it?

A

easy bruising and poor wound healing, gum bleeding and loosening teeth; vitamin c includes oranges which helps for tissues repair and resistance to disease

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9
Q

rickets is caused by the lack of _____. examples of this would be

A

vitamin D; butter and milk

causes strong bones

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10
Q

what are some examples and what does iron and what deficiency does is cause?

A

red meat; healthy rbc; rickets

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11
Q

what deficiency does calcium cause and what are examples of calcium

A

stiff brittle bones; milk and green vegetables

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12
Q

lack of —- gives the deficiency of goitre, and its symptoms are

A

iodine ; hyperactivity, weight loss despite increased in appetite

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13
Q

what is peristalsis?

A

rhythmic contraction of muscles that ripple along a tube

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14
Q

how does fibre prevent constipations?

A

good Bactria feed on fibre
bulk helps food moving down alimentary canal
muscles of gut wall contract squeezing the food along

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15
Q

lack of protein causes what deficiency

A

kwashiorkor and marasmus

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16
Q

symptoms of kwashiorkor

A

underweight, swelling in feet, thinning hair, flocky skin

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17
Q

symptoms of marasmus

A

chronic diarrhoea, dizziness, fatigue, rapid weight lost

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18
Q

symptoms of beri-beri

A

lethargy, weight loss, weakness and pain in limbs

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19
Q

how does having too much fats cause heart attack?

A

fatty acids deposits in arteries, walls become stiff and narrows, not enough blood can get through causing heart to run short of oxygen

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20
Q

another word for coronary heart disease is

A

atherosclerosis

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21
Q

what does obesity cause

A

heart disease, diabetes , strokes

join problems due to weight placed on legs

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22
Q

how to decrease chances of getting obesity

A

lower energy intake and increase output

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23
Q

define ingestion

A

taking of substances into body through mouth

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24
Q

define digestion

A

breakdown of large insoluble molecules into small molecules

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25
Q

what are the 2 types of digestion and define them

A

mechanical digestion: breakdown of large food particles into smaller pieces of food particles
chemical digestion: breakdown of large food molecules by action of enzyme

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26
Q

descrive the 4 types of teeth

A

incisor: chiseled shaped, sharp edge
canine: slightly more pointed than incisors
permolar: 2 points/cups, 1-2 roots
molar: 4-5 cups, 2-3 roots

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27
Q

what are the function of the 4 types of teeth

A

incisor and canine biting pieces of food

premolar: tearing and grinding
molar: chewing and grinding food

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28
Q

describe the tooth structure

A

hard layer of calcium call enamel, followed by a softer layer dentine
pulp is under structures with blood vessels and nerve - they supply cytoplasm in the dentine with food and oxygen
cementum is the connective tissue that binds roots of tooth to jaw

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29
Q

describe how tooth decay happens

A

caused by bacteria living on food residue in mouth. they form plaque
bacteria feed on sugar residue and respire, which causes them to produce acid
acid dissolves the enamel layer making the exposed dentine easier to dissolve
cavity is formed

30
Q

describe and name the 2 gum diseases

A

gingivitis: irritation, redness and swelling of gingiva. caused by bacteria plaque that spread to gum and enamel
periodontist: gum infection that damages tissues and destroy bones that support teeth, can cause tooth loss

31
Q

how to prevent tooth decay

A

avoid high intake of sugar at frequent intervals, frequent visits to dentist, brush teeth 2 times a day using fluoride toothpaste, rinse mouth regularly with mouthwash, use dental floss

32
Q

how does teeth help with digestion?

A

breaks food into smaller pieces causing larger surface area. easier for enzymes to work on food in digestive system, helps soluble part of food dissolves

33
Q

what enzyme is in saliva?

A

amylase

34
Q

what does the mucus in saliva do?

A

help lubricated the passage of food bolus down the throat, helps food bind tgt to form bolus

35
Q

where is mucus made?

A

goblet cells, which usually occur a long alimentary canal

36
Q

what does the sphincter muscle do?

A

they close part of the alimentary canal to allow food to stay is 1 part of the tube before its allowed to move to the next

37
Q

what muscle is used to stop food from entering the lungs?

A

epiglottis

38
Q

where is saliva made and what is it made of

A

salivary glands; mucus and amylase

39
Q

amylase breakdown what into what

A

starch into maltose

40
Q

why does starch not get digested in the mouth

A

food is not in the mouth for a long enough time

41
Q

what is peristalsis

A

rhythmic contractions of muscles that ripples along a tube

42
Q

what is the use of the tongue

A

mix food with saliva and form food into bolus shape

helps with swallowing process by pushing the food to the back of the throat

43
Q

what does the oesophagus do in the alimentary canal

A

takes food down the stomach

44
Q

where is the oesophagus found

A

in front of the trachea

45
Q

what does the epiglottis do

A

the piece of cartilage covers entrance of trachea to prevent food going into lungs

46
Q

what makes peristalses easier

A

fibber bc makes bolus bulky

47
Q

what is the stomach

A

it is a muscular bag with a lining that contains digestive glands

48
Q

what does the glands of the stomach produces

A

hydrochloric acid, mucus, pepsin and rennin

49
Q

what is chyme

A

it is the mixture of food and gastric juices

50
Q

what is the use of mucus

A

protect the walls of the stomach from gastric juices

51
Q

what is the use of hydrochloric acid in the stomach

A

to kill bacteria and provides acidic medium for action of enzymes

52
Q

what is the word equation for digestion of protein

A

protein –> (pepsin) amino acid

53
Q

what is the word equation for milk

A

caseinogen –> (rennin) casein

54
Q

what happens to chyme?

A

it squeezes past a ring of muscles at the end of the stomach called the pyloric sphincter and enters the duodenum

55
Q

what happens in the small intestine

A

digestion of food is completed

56
Q

what are the 2 secretion and its uses that enter the duodenum

A

pancreatic juice- contains lipase , amylase and trypsin to break down fat starch and protein
bile juice- contains bile to emulsify fats to increase SA for action of lipase to work on and contains hydrogen carbonate to help neutralise acid from the stomach

57
Q

where is bile produced and stores

A

liver; gallbladder

58
Q

what happens in the ileum

A

enzyme - maltose, lactose and sucrose break down further into glucose

59
Q

why do the enzyme break down into glucose for absorption

A

glucose can go through the membrane

60
Q

what are the structures involved in absorption

A

villus, ileum, blood capillaries and lacteal

61
Q

how does vile have large surface area

A

microvilli, a lot of villi, large network of capillaries, one cell thick, lacteal for absorption of fat soluble system

62
Q

how is the small intestine adapted to its function

A

its very long which gives time for digestion and absorption

63
Q

how is the blood capillaries adapted to its function

A

contains monosaccharides, amino acid, water minerals and vitamin to be taken to the liver????????

64
Q

how is the lacteal adapted to its function

A

part of lymphatic system- fat absorbed into lacteal

65
Q

what process is involved in absorption

A

osmosis, diffusion and active transport

66
Q

what does capillaries do

A

absorb water soluble substances such as amino acid, glucose

67
Q

what does lacteal do

A

partway for fat soluble substances to be absorbed

68
Q

what is the pathway of digested nutrients once taken up by blood

A

small intestine - blood- hepatic portal vein - liver - hepatic vein - heart - aorta -body

69
Q

what happens in the large intestine

A

left only water and fiber
travels through caecum into colon where more water and salt are absorbed
when it reaches rectum most substance which can be absorbed are in blood
food bacteria and dead cells from as faeces and passed out through the anus

70
Q

what are the effects of diarrhoea

A

loss a lot of water and salt, causes tissues to stop workings and causes kidney failure and dehydration

71
Q

ways to treat diarrhoea

A

oral rehydration therapy: replaces water and salt

and iv fluid: regulates temp and medium for biochemical reactions

72
Q

how does cholera work

A

bacteria produces toxin that simulates cell lining of intestine to secret chloride ions
chloride ion accumulate in lumen of small intestine
water moves out of blood and into lumen of intestine
reabsorption due to osmosis
large quantities of water are lose by watery faeces

biology (15 decks)

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