Human nutrition unit 7

Question 1

What is the seven components of a balanced diet

Answer 1

Carbohydrates
Fats
Proteins
Vitamins
Minerals
Dietary fibre
Water

Question 2

Carbohydrates

Answer 2

Starch:
Examples - bread, potatoes, pasta and rice
Usually the primary nutrient for producing energy using respiration

Question 3

Fats/lipids

Answer 3

Fats:
Examples - butter, margarine, oil cheese
Fats/lipids are needed to:
1) make cell membranes for cells
2) store energy
3)produce fat tissue to stay warm

Question 4

Protein

Answer 4

Protein:
Examples - meat, fish, milk, eggs, beans
Protein is needed for:
1)growth - getting bigger by growing new cells
2) repair - replacing damaged or worn out cells

Question 5

Vitamin C

Answer 5

Vitamin C:
Examples - citrus fruit (lemon,orange lime) kiwifruit and capsicum
Function - used in creating connective tissue, blood vessels, bones and cartilage. Required for wound healing.
Severe vitamin C deficiency results in scurvy

Question 6

Vitamin D

Answer 6

Vitamin D:
Examples - fatty fish, egg yolks, mushrooms but the main source is sunlight.
Function - helps to absorb calcium from your diet. Needed to maintain healthy strong bones.
Severe vitamin D deficiency in results in rickets.

Question 7

Minerals - iron

Answer 7

Iron:
Examples - red meat, wholegrain, leafy green
Function - required for making haemoglobin in red blood cells, used to bind oxygen.

Question 8

Minerals - calcium

Answer 8

Calcium:
Examples - milk cheese fish with bones
Function - needed for maintaining healthy bones as well as blood clotting and muscle contractions.

Question 9

Dietary fibre

Answer 9

Examples - fruit and veggies are the main source
It ensures food through your intestines at the correct rate

Question 10

Water

Answer 10

Function - act as a solvent for cellular reaction, circulatory system, digestion etc
Helps to maintain body temperature

Question 11

Mouth and salivary glands

Answer 11

The teeth grind the food into small pieces. Salivary glands release saliva. The saliva contains amylase enzymes which breaks down starch into maltose. Another enzymes, maltase, breaks down maltose to glucose.

Question 12

Oesophagus

Answer 12

At the back of the mouth, the food is made into a ball called a bolus. The bolus is pushed down the oesophagus by rings of muscle. This contraction is called peristalsis.

Question 13

Stomach

Answer 13

The stomach is the main organ where food is digested. Muscles churn the food. Enzymes are added e.g Pepsin. hydrochloric acid is added and it further digests the food.

Question 14

Small intestine

Answer 14

Absorbs nutrients. It is made from microscopic villi that help increase the surface area so more nutrients can be absorbed more quickly

Question 15

The small intestine can be split into three parts the duodenum

Answer 15

Duodenum- food goes out of the stomach and then enter the duodenum with bile and digestive enzymes are added to further digest the food.

Question 16

The small intestine can be split into three parts the ileum

Answer 16

The ileum - food will then pass into the ileum where the majority of nutrients are absorbed.

Question 17

The small intestine can be split into three parts the jejunum

Answer 17

Digestive processes continue as food enters the jejunum.

Question 18

Large intestine

Answer 18

Mainly indigestible food and water enter the large intestine and its job is to absorb water back into the body.

Question 19

Rectum

Answer 19

The anus is the opening at the end of the digestive system. Faeces, the waste food, is stored in the rectum ready to be released.

Question 20

Liver and gall bladder

Answer 20

Liver produces bile which helps to digest lipids/fats. The gall bladder stores the bile until it’s released into the small intestine.

Question 21

Pancreas

Answer 21

Produces enzymes involved in digestion.

Question 22

Physical/mechanical digestion

Answer 22

Breaking down large bits of food into smaller bits without any chemical change to the molecules.

Question 23

Chemical digestion

Answer 23

Breaking down large molecules into smaller soluble ones using enzymes.

Question 24

Ingestion

Answer 24

Eating food

Question 25

Digestion

Answer 25

The breakdown of food

Question 26

Absorption

Answer 26

Movement of nutrients from the intestines into the blood

Question 27

Assimilation

Answer 27

Movement of nutrients from the blood into body cells

Question 28

Egestion

Answer 28

Passing of faeces/undigested food e.g pooing

Question 29

Three main types of enzymes

Answer 29

Carbohydrases - digest carbohydrates
Lipases - digest lipids/fats
Proteases - digest proteins

Question 30

Carbohydrases

Answer 30

Amylase produced by salivary glands
Amylase also produced in the pancreas and secreted into the duodenum
Digests starch to maltose. Maltose is digested to glucose by maltase.

Question 31

Lipases

Answer 31

Produced in the pancreas and secreted into the duodenum
Digests lipids into glycerol and fatty acids

Question 32

Proteases

Answer 32

Pepsin is found in the stomach and digests protein to amino acids
Trypsin is produced in the pancreas and secreted into the duodenum. It also digests proteins to amino acids
Pepsin is optimised for acidic conditions as the stomach contain hydrochloric acid
Trypsin is optimised for slightly alkaline conditions after bile neutralises the hydrochloric acid in the duodenum