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Human nutrition Flashcards

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1
Q

What elements are in carbohydrates?

A

Carbon, hydrogen and oxygen

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2
Q

What are starch and glycogen made up of?

A

Glucose and maltose in a long chain

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3
Q

What are proteins made up of?

A

Long chains of amino acids

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4
Q

What elements are in proteins?

A

Carbon, hydrogen, oxygen and nitrogen

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5
Q

What are lipids made out of?

A

Fatty acids and glycerol

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6
Q

How do you test for glucose?

A

Benedicts test- add the blue benedicts and heat, if positive a precipitate will be formed, with brick red being the highest concentration

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7
Q

How to test for starch?

A

Add iodine soloution to sample, if positive changes from browny orange to dark blue/black

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8
Q

Function of carbohydrates?

A

Provides energy

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9
Q

Function of lipids?

A

Provide energy as an energy store, and used as insulation

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10
Q

Function of proteins?

A

Growth and repair of tissue

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11
Q

Function of vitamin A?

A

Found in liver and improves eye vision and skin/hair

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12
Q

Function of vitamin C?

A

Found in oranges and prevents scurvy

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13
Q

Function of vitamin D?

A

Found in eggs, and needed for calcium absorption

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14
Q

Function of the mineral ion Calcium?

A

Strong bones

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15
Q

Function of the mineral ion Iron?

A

To make haemoglobin in healthy blood

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16
Q

Function of water?

A

Every bodily function

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17
Q

Function of fibre?

A

Aids the movement of food in the gut

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18
Q

What does a balanced diet do?

A

Provide you with all the required nutrients in the correct proportion

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19
Q

Things that vary your energy requirement?

A

Activity level
Age
Pregnancy

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20
Q

What’s calorimetry?

A

Burning food to see how much energy it contains

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21
Q

How to do calorimetry?

A

Burn food to heat water

22
Q

Via calorimetry how can you calculate the energy in joules of the food?

A

Energy in food (Joules) = Mass of water x temperature change (C) x 4.2 ( amount of joules required to raise the of Ig of water by 1C)

23
Q

How to find the amount of energy per gram of food?

A

Energy per gram of food= energy of food/ mass of food

24
Q

How to improve accuracy of calorimetry?

A

Insulate the boiling tube?`

25
Q

What enzyme breaks down starch?

A

Amylase

26
Q

What does starch break down into?

A

Maltose

27
Q

What breaks down maltose?

A

Maltase

28
Q

Why do enzymes break down big molecules into smaller ones?

A

So they can pass easier in the digestive system

29
Q

What does maltose break down into?

A

Glucose

30
Q

What breaks down Proteins?

A

Protease

31
Q

What do proteins break down into>

A

Amino acids

32
Q

What breaks down lipids?

A

Lipase

33
Q

What do lipids break down into?

A

Glycerol and fatty acids

34
Q

Where is bile produced?

A

Produced in liver
Stored in gall bladder
Released into small intestine

35
Q

What does bile do?

A

Neutralises stomach acids in the small intestine so enzymes can work better

Emulsifies fat, giving it a bigger surface area so the enzyme lipase works faster

36
Q

What’s the alimentary canal?

A

The gut

37
Q

Features of the mouth?

A

Saliva glands release amylase enymes

Teeth break down food mechanically

38
Q

Feature of the Oesophagus?

A

Muscular tube which connects mouth and stomach

39
Q

Features of stomach?

A

Pummels food with muscular walls

Produces the enzyme pepsin

Produces hydrochloric acid to kill bacteria and give the right PH for the prtease enzyme to work

40
Q

Features of the liver?

A

Produces Bile

41
Q

Features of the gall bladder?

A

Where bile is stored

42
Q

Features of the pancreas?

A

Produces protease amylase and lipase enzymes, releases them into small intestine

43
Q

Features of large intestine?

A

Absorbs water

44
Q

Features of small intestine

A

Produces protease amylase and lipase enzymes

Nutrients absorbed into blood

45
Q

Features of the anus?

A

Release faeces

46
Q

How is food moved through the gut?

A

Peristalsis- Muscular tissues contract in circular motions moving the boluses along

47
Q

What’s ingestion?

A

Putting food/drink into your mouth

48
Q

What’s digestion?

A

Break down of large insoluble molecules, into smaller soluble ones, via chemical or mechanical methods

49
Q

What’s absorption?

A

Moving molecules through the walls of the intestines and into the blood

50
Q

What’s assimilation?

A

Absorbed molecules moving into body cells

51
Q

What’s egestion?

A

Faeces leaving the body via the anus

52
Q

How are villi in the small intestine adapted for absorption?

A

Very long

Big surface area, via micro villi

Good blood supply for quick absorption

Biology (12 decks)

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