human nutrition (topic 7) Flashcards
describe what is meant by a balanced diet
Consuming all the nutrients needed by the body, in the correct amounts to maintain health. seven major nutrients:
carbohydrates
fats
proteins
vitamins, such as vitamin C and vitamin D
mineral ions, such as calcium and iron
fibre (roughage)
water.
state main source and importance of carbs
pasta, bread, potatoes, fruit, vegetables
provides energy
state main source and importance of fats
avocado, nuts, olive oil, oily fish
provide energy
state main source and importance of proteins
meat, fish, eggs, beans, nuts
growth and repair
state main source and importance of vitamin c
organces, red peppers, broccoli, kale
maintains healthy blood vessels, skin, cartilage and bones
helps with wound healing
state main source and importance of vitamin d
salmon, cheese, eggs
helps to regulate the amount of calcium and phosphate in the body, necessary to keep teeth, bones and muscles healthy
state main source and importance of iron
red meat, beans, nuts
production of haemoglobin for red blood cells
state main source and importance of calcium
milk, sardines, broccoli, kale, okra, spinach
strengthens bones and teeth, and helps with muscle contraction and clotting of wounds
state main source and importance of fibre
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
state main source and importance of water
water and drinks
about 60% of body mass is water, and it is needed in almost every process
rickets
deficiency disease caused by lack of vitamin d, bone pain weakness in the muscles bone loss with an increased risk of fractures and skeletal deformities
scurvy
deficiency disease caused by lack of vitamin c, severe leg pain or joint pain tiredness weakness blue or red spots on the skin, which bruise easily swollen and bleeding gums
order in which food flows through digestive system
alimentary canal: mouth, oesophagus,
stomach, small intestine (duodenum and
ileum) and large intestine (colon, rectum,
anus)
state other parts of the body which are essential for digestion however food doesnt pass through
salivary glands
liver
gall bladder
pancreas.
ingestion (in detail)
taking substances (food and drink) into the body through the mouth. once swallowed food is known as bolus, waves of muscle contraction in walls of oesophagus push bolus to stomach.
digestion (in detail)
breaking food down into nutrients. Either physical digestion: breaking food into smaller pieces without any chemical change (happens in mouth, stomach)
chemical digestion: breaking down large insoluble molecules to small soluble molecules with help of enzymes (happens in mouth, stomach, small intestine)
absorption (in detail)
movement of small food molecules and ions through the wall of the intestine into the blood. It happens in the small intestine.
assimilation (in detail)
movement of digested food molecules from the blood into the cells of the body where they are used, becoming part of the cells. This process happens throughout the body
egestion (in detail)
involves passing out food that has not been digested or absorbed. These materials leave the body as faeces. Faeces are stored in the rectum ready for you to go to the toilet. The faeces then pass through the anus.
what is the purpose of physical digestion
increases the surface area of food for the action of enzymes in chemical digestion
salivary gland describe purpose
produce saliva, secreted into mouth, mixes with food makes it easier to chew, saliva contains amalyse (breaks downstarch into simple reducing sugars)
liver and gall bladder describe purpose
liver produces bile (Alkaline liquid that neutralises the acidic mixture entering the duodenum from the stomach, and emulsifies fats.) this substance is stored in gall bladder before released through bile duct to duodenum
pancreas describe purpose
secrete pancreatic juice liquid that helps in chemical digestion of proteins fats and carbs, alkaline solution, helping to neutralise acid in food leaving stomach.
what is bile
bile is a liquid produced by liver, stored in gall bladder, important for the emulsification of fat, thus it emulsifies fats into small droplets, increasing their surface area, allows lipase to digest these fats into fatty acids and glycerol more quickly
it can neutralise the acidic mixture of gastric juice and food as it enters the duodenum from the stomach. This is important because the amylase and trypsin there work best under alkaline conditions.
