Human nutrition Details

Question 1

Importance of carbohydrates

Answer 1

Main source of energy for the body(provides long lasting energy)

Question 2

Importance of fats and oils

Answer 2

-Insulation
-Stores energy
-Used as a fuel source

Question 3

Importance of proteins

Answer 3

Helps build/repair body tissues

Question 4

Importance of vitamin C

Answer 4

-Protects cells and improves/maintains healthy connective tissue, blood vessels, bones, cartilage and skin
-Needed for iron absorption

Question 5

Importance of vitamin D

Answer 5

-Helps maintain healthy bones, teeth and muscles
-Needed for calcium absorption

Question 6

Importance of calcium

Answer 6

-Needed for strong teeth and bones
-Involved in the clotting of bones

Question 7

Importance of iron

Answer 7

-Used to make haemoglobin
-Helps transport oxygen around the body

Question 8

Importance of fibre(roughage)

Answer 8

-Helps to keep the digestive system healthy(helps food to move through the stomach and the intestines)
-Helps to reduce constipation

Question 9

Importance of water

Answer 9

Needed for chemical reactions to take place in cells

Question 10

Cause of scurvy

Answer 10

Severe lack of vitamin C

Question 11

Cause of rickets

Answer 11

Severe lack of vitamin D

Question 12

Organs in the alimentary canal

Answer 12

-Mouth
-Oesophagus
-Stomach
-Small intestine(duodenum and ileum)
-Large intestine(colon, rectum and anus)

Question 13

Associated organs of the digestive system

Answer 13

-Salivary glands
-Pancreas
-Liver
-Gall bladder

Question 14

Purpose of physical digestion

Answer 14

Increases the surface area of food for the action of enzymes in chemical digestion

Question 15

Function of molars

Answer 15

Grinding and chewing food

Question 16

Function of pre-molars

Answer 16

Tearing and grinding food

Question 17

Function of canines

Answer 17

Ripping and tearing food

Question 18

Function of incisors

Answer 18

Biting off food pieces

Question 19

Purpose of chemical digestion

Answer 19

Producing small soluble molecules that can be absorbed

Question 20

Enzyme for starch

Answer 20

Amylase

Question 21

Enzyme for protein

Answer 21

Protease

Question 22

Enzyme for fats and oils

Answer 22

Lipase

Question 23

Where amylase is produced

Answer 23

-Salivary glands
-Pancreas
-Small intestine

Question 24

Where protease is produced

Answer 24

-Stomach
-Pancreas
-Small intestine

Question 25

Where lipase is produced

Answer 25

-Pancreas -Small intestine

Question 26

Where amylase acts

Answer 26

-Mouth -Duodenum

Question 27

Where protease acts

Answer 27

-Stomach(pepsin) -Duodenum(trypsin)

Question 28

Where lipase acts

Answer 28

Duodenum

Question 29

Function of hydrochloric acid in gastric juice

Answer 29

-Kills harmful microorganisms in food -Provides an acidic pH for optimum enzyme activity

Question 30

Function of bile

Answer 30

-Neutralises the acidic mixture of food and gastric juices entering the duodenum from the stomach to provide a suitable pH for enzyme action(bile is alkaline) -Emulsifies fats and oils to increase the surface area for chemical digestion

Question 31

Process of digestion of starch in the digestive system

Answer 31

-Amylase breaks down starch to maltose -Maltase breaks down maltose to glucose on the membranes of the epithelium lining in the small intestine

Question 32

Process of digestion of proteins in the digestive system

Answer 32

-Pepsin breaks down protein in the acidic conditions of the stomach -Trypsin breaks down protein in the alkaline conditions of the small intestine

Question 33

Where bile is made

Answer 33

Liver

Question 34

Where bile is stored

Answer 34

Gall bladder

Question 35

Region where nutrients are absorbed

Answer 35

Small intestine

Question 36

Most water is absorbed in the small intestine, but some is also absorbed in the...

Answer 36

colon(of the large intestine)

Question 37

Function of lacteal

Answer 37

Absorbs fatty acids and glycerol

Question 38

Function of capillaries

Answer 38

Absorbs glucose and amino acids by diffusion

Question 39

Features of epithelial lining

Answer 39

-One cell thick(to increase diffusion rate) -Microvilli(to increase surface area even further)

Question 40

Where gastric juice is produced

Answer 40

Stomach

Question 41

Function of enamel

Answer 41

Covers the tooth and protects the tissue inside(very hard)

Question 42

Features of dentine

Answer 42

-Found underneath the enamel -Less hard than enamel

Question 43

Features of pulp

Answer 43

Made of soft tissue which contains blood vessels and nerves

Question 44

Features of cement

Answer 44

Covers the root of the tooth and stabilises it

Question 45

Function of stomach

Answer 45

-Contains pepsin which breaks down proteins(in chemical digestion) -Churns food to break it up more(in physical digestion)

Question 46

Function of oesophagus

Answer 46

Allows food to pass from the mouth to the stomach(by peristalsis)

Question 47

What happens at the duodenum

Answer 47

-Acidity(from the stomach) is neutralised -Protease, lipase and amylase enzymes are secreted to break down molecules

Question 48

What happens at the ileum

Answer 48

Products of digestion are absorbed into the blood

Question 49

Function of the pancreas

Answer 49

Secretes pancreatic juices(which contain amylase, protease and lipase enzymes) into the small intestine

Question 50

Function of liver

Answer 50

Produces bile

Question 51

Function of gall bladder

Answer 51

Stores bile

Question 52

What happens at the large intestine

Answer 52

Remaining salts and water are absorbed(most are absorbed in the small intestine)