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Biology > Human Nutrition (T2) > Flashcards

Human Nutrition (T2) Flashcards

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0
Q

What are carbohydrates made of and what % of the human body mass do they make up?

A

Carbon, hydrogen and oxygen. They form 5% of the human body mass.

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1
Q

What are the five main groups of food substances?

A
  • carbohydrates
  • lipids
  • proteins
  • minerals
  • vitamins
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2
Q

Carbohydrates are the body’s main supply of energy. How is this energy produced?

A

Cells produce this energy by oxidising glucose via a process called respiration which takes place in the mitochondria of the cells.

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3
Q

Give some examples of carbohydrates as sugars…

A
  • glucose, found naturally in many sweet tasting foods including fruit and vegetables
  • fructose, found in fruit
  • lactose, found in milk
  • sucrose, ordinary table sugar
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4
Q

What two properties do sugars have?

A
  • they all taste sweet

- they are all soluble in water

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5
Q

What is the main sugar transported through plant stems?

A

Sucrose

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6
Q

Most of the carbohydrates in our diet come from …… ?

A

Starch

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7
Q

Describe starch..

A
  • starch is a large insoluble molecule and is found as a storage carbohydrate in many plants, eg: potato, rice, wheat and millet
  • starch is made up of long chains of hundreds of glucose molecules joined together and is therefore called a polymer of glucose
  • starch is only found in plant cells but animal cells contains a similar carbohydrate called glycogen
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8
Q

Describe glycogen..

A
  • found in animal cells
  • made from many glucose units
  • found in tissues within the liver and muscles where it’s role is to act as an energy store
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9
Q

Along with starch and glycogen, what other carbohydrate is a polymer of glucose?

A

Cellulose, which forms plant cell walls

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10
Q

How does the body absorb large carbohydrates like starch and glycogen?

A

Large carbohydrates such as starch and glycogen must be broken down into smaller, simple sugars during digestion so they can be absorbed into the blood.

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11
Q

Describe cellulose and how it can interact with the human body..

A
  • human guts do not produce the enzyme required to break down the cellulose molecule
  • however cellulose forms the dietary fibre (roughage) which provides the muscles of the gut with something to push against as food is moved through the intestines
  • this helps to keep the gut moving and helps prevent serious diseases of the intestine like colitis or bowel cancer
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12
Q

Describe how you can test for starch…

A
  • glucose is sweet and dissolves in water while starch is not sweet and does not dissolve
  • a further test is to shine a beam of light through solutions of each
  • this is the “Tyndall beam effect” and dispersal only happens in starch as the large starch molecules are big enough to affect the light
  • you can also add iodine solution (red) and see if it turns black, eg: if you add iodine to a peeled potato it will turn black
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13
Q

Describe testing for glucose…

A
  • Benedict’s or Fehling’s reagent is used to test for glucose but not sucrose
  • you heat sugar with either of these chemicals and observe the colour change from blue to orange
  • this reaction occurs because glucose is a reducing sugar, ie: it can help another chemical to be reduced
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14
Q

Benedict’s or Fehling’s reagent is used to test for glucose, fructose, maltose and other sugars but not..

A

Sucrose

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15
Q

What are lipids?

A
  • can be fats or oils
  • also contain the same three elements as carbohydrates; carbon, hydrogen and oxygen
  • however the proportion of oxygen in a lipid is much lower than in carbohydrates
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16
Q

List seven sources of fats from animals…

A
  • meat
  • butter
  • cheese
  • milk
  • eggs
  • oily fish
  • foods fried in fat or oil
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17
Q

List four examples of plant oils…

A
  • olive oil
  • corn oil
  • rapeseed oil
  • products made from oils like margarine
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18
Q

What % of our body’s fats are lipids?

A

Around 10%

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19
Q

Lipids are made of two types of molecules / units called…

A

Glycerol and fatty acids

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20
Q

How is fat used by the body to its advantage?

A
  • fat is deposited around the body as a long-term store of energy, eg: under the skin and around the heart and kidneys
  • under the skin, fat acts as an insulation layer, reducing heat loss at the surface of the body
  • fat around organs can provide protection from damage
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21
Q

What is glycerol?

A

An oily liquid also knows as ‘glycerine’ and used in many types of cosmetics

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22
Q

To form a lipid, what needs to join with what?

A

A single molecule or glycerol is joined to three fatty acid molecules

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23
Q

What are proteins made up of?

A

Carbon, hydrogen, oxygen, nitrogen and sometimes sulphur

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24
Q

Proteins are polymers made from…

A

20 different sub units called amino acids

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25
Q

What % of our body mass is made up of proteins?

A

Around 18%

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26
Q

List three compounds in the body which are proteins..

A
  • enzymes
  • hormones
  • anti-bodies
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27
Q

What is protein needed for in the body?

A

The growth and repair of body cells and tissues

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28
Q

List four sources of proteins from animal products..

A
  • meat
  • fish
  • cheese
  • eggs
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29
Q

List three sources of proteins from plant material…

A
  • beans
  • peas
  • nuts
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30
Q

What is the RDA for protein?

A

70g

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31
Q

In poorer countries what disease can a lack of protein lead to?

A

A protein deficiency disease called ‘kwashiorkor’

32
Q

What are the two types of vitamin?

A
  • fat soluble

- water soluble

33
Q

Describe fat soluble vitamins..

A
  • found mainly in fatty foods like butter, lard, vegetable oils, dairy, liver and oily fish
  • the body stores these in the liver and fatty tissues for future use
  • these stores can build up but too many can be harmful
  • eg: A, D, E, K
34
Q

Describe water soluble vitamins..

A
  • these are not stored in your body so you need them more frequently than fat soluble vitamins
  • if you take in more than you need your body gets rid of the excess when it urinates
  • found in fruit, vegetables and grains
  • can be destroyed by heat or by being exposed to the air
  • can also be lost in water used for cooking
  • eg: C, B, folic acid
35
Q

Minerals are necessary to..

A
  • build strong bones and teeth
  • control body fluids inside and outside cells
  • turning the food you eat into energy
36
Q

Minerals are found in..

A
  • meat
  • cereals
  • fish
  • milk and dairy
  • vegetables
  • fruit and nuts
37
Q

Name two essential minerals..

A
  • calcium

- iron

38
Q

Trace elements are needed, but in much smaller amounts than vitamins and minerals. Give two examples or trace elements and if what kind of food are they found?

A
  • iodine and fluoride

- found in small amounts in food like meat, fish, cereals, milk, dairy, nuts

39
Q

List some advantages of fibre..

A

Can help prevent heart disease, diabetes, weight gain and some cancers. Can also help improve digestive health.

40
Q

What is the RDA for fibre?

A

18g (but the average person in the UK manages 14g)

41
Q

What are the two types of fibre?

A
  • soluble

- insoluble

42
Q

Describe soluble fibre and give some examples…

A
  • can be digested by the body
  • may help remove the amount of cholesterol in your blood
  • if constipated, gradually increasing sources of soluble fibre can help soften stools

Eg: oats, barley, rye, bananas, apples, carrots, potatoes, golden linseed

43
Q

Describe insoluble fibre and give some examples…

A
  • can’t be digested
  • passes through gut without being broken down and helps other food move through the digestive system
  • keeps bowels healthy and prevents digestive problems
  • if you have diarrhoea you should limit the amount in your diet

Eg: wholemeal bread, bran, cereals, nuts and seeds (EXCEPT golden linseed!)

44
Q

Around how much energy does a new born baby need a day?

A

2000kJ

45
Q

Around how much energy does a child, 2, need a day?

A

5000kJ

46
Q

Around how much energy does a child, 6, need a day?

A

7500kJ

47
Q

Around how much energy does a girl, 12-14, need a day?

A

9000kJ

48
Q

Around how much energy does a boy, 12-14, need a day?

A

11,000kJ

49
Q

Around how much energy does a girl, 15-17, need a day?

A

9000kJ

50
Q

Around how much energy does a boy, 15-17, need a day?

A

12000kJ

51
Q

Around how much energy does a female office worker need a day?

A

9500kJ

52
Q

Around how much energy does a male office worker need a day?

A

10500kJ

53
Q

Around how much energy does a heavy manual worker need a day?

A

15000kJ

54
Q

Around how much energy does a pregnant woman need a day?

A

10000kJ

55
Q

Around how much energy does a breast feeding mum need a day?

A

11300kJ

56
Q

Recommended energy requirements vary with age, sex and pregnancy and are affected by diet. Give a couple of examples…

A
  • in pregnancy a woman may need extra iron or calcium to ensure the correct growth of the foetus.
  • in younger women, the blood loss that occurs during menstruation can result in conditions like anaemia, so extra iron can be required.
57
Q

What are the 7 building blocks for a healthy diet…

A
  • carbohydrates
  • fats
  • protein
  • vitamins
  • minerals
  • fibre
  • water
58
Q

Describe carbohydrates as part of the 7 building blocks of a healthy diet…

A
  • provide quick energy
  • 60% of our diet should comprise carbs
  • in sport, marathon runners will ‘load’ before an event
    Eg: pastas, cereals, potatoes
59
Q

Describe fats as part of the 7 building blocks of a healthy diet..

A
  • provide slow energy
  • 25% of our diet should be fat
  • used when walking and taking part in low impact excersise
    Eg: oils, dairy, fish, nuts
60
Q

Describe protein as part of the 7 building blocks of a healthy diet…

A
  • builds and repairs muscle
  • only need 15% of our diet to be protein
  • in sport, used when training hard and in recovery
    Eg: meat, pulses, fish
61
Q

Describe vitamins as part of the 7 building blocks of a balanced diet..

A
  • help the body work
  • help concentration
  • in sport they can help you stay calm and make quick decisions
    Eg: fresh fruit and vegetables
62
Q

What does vitamin A help with?

A

Vision

63
Q

What does vitamin B help with?

A

Energy production

64
Q

What does vitamin C help with?

A

Healthy skin and immune system

65
Q

What does vitamin D help with?

A

Bones and teeth

66
Q

Describe minerals as part of the 7 building blocks of a balanced diet..

A
  • help release energy from food
  • help with decision making
  • in sport, essential when training hard and competing
    Eg: fruit, vegetables and fish
67
Q

What does calcium help with?

A

Strengthening bones

68
Q

What does the mineral iodine help with?

A

Energy production

69
Q

What does the mineral iron help with?

A

Preventing fatigue

70
Q

Describe fibre as part of the 7 building blocks of a balanced diet..

A
  • fills you up and keeps you regular
  • helps with weight control
  • in sport, healthy digestion increases performance
    Eg: fresh fruit and vegetables, whole grain cereals
71
Q

Describe water as part of the 7 building blocks of a balanced diet..

A
  • maintains fluid levels
  • used in sport to replenish fluid when you sweat, preventing dehydration
    Eg: the tap!
72
Q

What is the energy that the body takes in from food measured in?

A

Kilojoules or kilocalories

73
Q

What is your BMR?

A
  • Basic Metabolic Rate

- the number of kilojoules you use to stay alive each day

74
Q

What is your PAL?

A
  • Physical Activity Level

- the number of kJ you use to fuel your physical activity

75
Q

What does the sum of your BMR and PAL equal?

A

Your daily requirement

76
Q

What kind of people would need more energy for their BMR?

A

Large people

77
Q

What kind of people would need ore energy for their PAL?

A

Athletes

78
Q

Describe a simple experiment to see how much energy there is in food..

A
  • take samples of food and set them alight in turn
  • burn food samples under a boiling tube containing a measured amount of water
  • measure the temperature increase in water
  • calculate the amount of energy needed to cause the temperature increase
  • this gives an estimate of the amount of energy stored in the food

Biology (69 decks)

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