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biology IGCSE > human nutrition > Flashcards

human nutrition Flashcards

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1
Q

a balanced diet contains:

A
  • Carbohydrates
  • Proteins
  • Water
  • Fiber
  • Mineral ions (eg, calcium and iron)
  • Vitamins
  • Fats
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2
Q

carbohydrates - main sources and dietary importance

A

fruit, vegetables, pasta, bread, potatoes

provide energy

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3
Q

fats - main sources and dietary importance

A

avocado, nuts, olive oil, oily fish

provide energy

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4
Q

proteins- main sources and dietary importance

A

meat, fish, eggs, beans, pulses, nuts

growth and repair

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5
Q

vitamin C- main sources and dietary importance

A

oranges, red peppers, kale, broccoli

maintains healthy blood vessels, skin, cartilage and bones

helps with wound healing

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6
Q

vitamin D- main sources and dietary importance

A

salmon, cheese, eggs

helps to regulate the amount of calcium and phosphate in the body, necessary to keep teeth, bones and muscles healthy

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7
Q

calcium- main sources and dietary importance

A

milk, sardines, broccoli, kale, okra, spinach

strengthens bones and teeth, and helps with muscle contraction and clotting of wounds

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8
Q

iron- main sources and dietary importance

A

red meat, beans, nuts

production of haemoglobin for red blood cells

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9
Q

fibre- main sources and dietary importance

A

cereals, vegetables, fruit, brown rice, nuts, potatoes

helps digestion, and helps to move food and faeces along the gut
associated with lower risks of coronary heart disease, type 2 diabetes and bowel cancer

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10
Q

water- main sources and dietary importance

A

water and other drinks

about 60% of body mass is water, and it is needed in almost every process

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11
Q

scurvy is due to

A

lack of vitamin C

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12
Q

rickets is due to

A

lack of vitamin D

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13
Q

ingestion definition

A

taking substances (food and drink) into the body through the mouth

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14
Q

digestion definition

A

breaking food down into nutrients

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15
Q

absorption definition

A

the movement of small food molecules and ions through the wall of the intestine into the blood

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16
Q

assimilation definition

A

the movement of digested food molecules into the cells of the body where they are needed

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17
Q

egestion definition

A

passing out food that has not been digested or absorbed

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18
Q

physical digestion definition

A

breaking down of food into smaller pieces without any chemical change (in the mouth and stomach where muscles in the stomach contract)

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19
Q

chemical digestion definition

A

breaking down large insoluble molecules in food into small, soluble molecules, with the help of enzymes (in the mouth, stomach and small intestine)

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20
Q

journey that food takes

A

mouth → oesophagus → stomach → small intestine → large intestine → anus

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21
Q

small intestine consists of:

A

ileum, duodenum

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22
Q

large intestine consists of:

A

colon, rectum

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23
Q

human digestive system (top to bottom)

A
  • Mouth
  • Salivary glands
  • Oesophagus
  • Liver
  • Stomach
  • Gall blader
  • Pancreas
  • Small intestine - ileum duodenum
  • Large intestine - colon rectum anus
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24
Q

salivary glands function

A

produces saliva. Saliva mixes with ingested food so that it is softer and easier to swallow. Saliva contains the enzyme amylase which helps in breaking down starch into simple reducing sugars

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25
Q

Liver and gall bladder function

A

produces bile which is important in the digestion of fat. Bile is stored in the gall bladder before it is released through the bile duct into the duodenum

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26
Q

oesophagus function

A

Transports food to the digestive system

27
Q

Pancreas function

A

releases pancreatic juice that helps in the digestion of carbohydrates, proteins and fats. Pancreatic juice is alkaline, helps to neutralize acid in food leaving the stomach

28
Q

liver function

A

Creates bile to break down fats and neutralize acid

29
Q

large intestine function

A

Absorbs water and salts from undigested food

30
Q

stomach function

A

Uses enzymes and acids to break down food

31
Q

pancreas function

A

Secretes hormones and digestive enzymes

32
Q

small intestine function

A

Absorbs nutrients from food

33
Q

Rectum function

A

Stores undigested food for egestion

34
Q

incisors

A

sharp, blade-like for cutting food

35
Q

canines

A

pointed, strong for tearing food

36
Q

premolars

A

combined features of canines and molars for tearing and grinding food

37
Q

molars

A

broad, flat surface for crushing and grinding food

38
Q

Structure of a tooth
(From out inwards)

A

Enamel
Dentine
Pulp
Blood vessels
Cement
Nerve

39
Q

enamel feature

A

White, hardest part of the tooth, calcium phosphate mineral

40
Q

dentine feature

A

Bone-like substance, softer than enamel

41
Q

pulp feature

A

Contains blood vessels and nerves

42
Q

cement feature

A

Attaches the teeth to the jawbone

43
Q

gum feature

A

Helps to keep the teeth in place

44
Q

Two different types of protease enzyme in the alimentary canal

A

TRYPSIN and PEPSIN

45
Q

where is amylase secreted?

A

salivary glands and pancreas

46
Q

where is protease secreted?

A

stomach and small intestine

47
Q

where is lipase secreted?

A

pancreas

48
Q

where is maltase secreted?

A

stomach

49
Q

where is trypsin secreted?

A

pancreas

50
Q

where does amylase act?

A

mouth and small intestine

51
Q

where does protease act?

A

stomach and small intestine

52
Q

where does lipase act?

A

small intestine

53
Q

where does trypsin act?

A

small intestine

54
Q

where does maltase act?

A

stomach

55
Q

where does pepsin act?

A

stomach

56
Q

where is pepsin secreted?

A

stomach

57
Q

under which conditions does pepsin act?

A

acidic conditions

58
Q

under which conditions does trypsin act?

A

alkaline conditions

59
Q

where is water absorbed?

A

small intestine and colon

60
Q

where is digested food absorbed?

A

small intestine

61
Q

villi definition

A

tiny finger-like projection on the surface of the small intestine that increases its surface area for absorption

62
Q

microvilli definition

A

even smaller villi in the surface of the villus. Folds in the cell membrane of cells lining the outside of a villus. Further increasing surface area for absorption
Increase surface area for absorption in the small intestine

63
Q

the structure of a villus includes:

A
  • Epithelium (surface of the villus)
  • Lacteal (responsible for the absorption of fats into the lymphatic system)
  • Blood capillaries
  • Circulatory system
  • Lymphatic system

biology IGCSE (22 decks)

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