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Science Yr9 and 10 > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

what are the 4 Hauora walls

A
  1. physical
  2. mental
  3. emotional
  4. spiritual
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2
Q

what is the digestive system

A

breakdown of food into particles small enough to be absorbed into the blood

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3
Q

organs in the digestive system

A
  1. mouth
  2. oseophagus
  3. stomach
  4. small intestines
  5. large intestines
  6. rectum
  7. anus
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4
Q

function of mouth

A
  1. Teeth in the mouth breakdown the food into small pieces
  2. the salivary glands make saliva which is added to the food
  3. saliva makes food moist and easy to swallow
  4. saliva contains amalyse an enzyme to break down starch into glucose.
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5
Q

function of oseophagus

A
  1. oesophagus transports food from mouth to stomach
  2. food is moved down the oseophagus by peristalsis
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6
Q

function of stomach

A
  1. muscular bag where muscular contractions churn food
  2. mixies food with acid and adds enzymes to the food
  3. enzymes in stomach break down protein
  4. pepsin is main enzyme in stomach
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7
Q

the function of small intestines

A
  1. small intestines absorb the nutrients from the food and put them into the bloodstream
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8
Q

function of large intestines

A
  1. removes the water from the food
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9
Q

function of rectum

A
  1. holds the faeces or left-over food from the large intestines
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10
Q

function of anus

A
  1. passes out leftover food or faeces from the body
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11
Q

what is peristalsis

A

when muscles contract behind the food to help it move down the oseophagus

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12
Q

what happens when we swallow

A

the epiglottis closes the trachea when we swallow

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13
Q

why do we eat food

A

food is eaten and digested to allow absorption of energy and nutrients

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14
Q

what are the 2 types of nutrients and their definitions

A
  1. macronutrients - nutrients we need a lot of
  2. micronutrients - nutrients we need but not a lot of
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15
Q

what are the 5 macronutrients

A
  1. carbohydrates
  2. protein
  3. water
  4. fat
  5. fibre
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16
Q

what are the 2 micronutrients?

A
  1. vitamins
  2. minerals
17
Q

how can foods be used by the body

A

the need to be broken into small particles before they can be used (amino acids, fatty acids)

18
Q

what is protein used for and what is it broken into

A

broken into amino acids, used for growth and repair

19
Q

what are fats and lipids used for and what are they broken into

A

broken into glycerol + fatty acids and used for warmth and high energy

20
Q

what are carbohydrates used for and broken into

A

broken into glucose and used for energy. It is main energy source

21
Q

what are sugars used for and broken into (sucrose and lactose? sugars excluding carbs)

A

broken into glucose and used for energy

22
Q

what is used to test for starch

A

iodine solution

23
Q

what is used to test for glucose

A

benedict’s solution

24
Q

what is used to test for protein

A

adding copper sulfate and sodium hydroxide

25
Q

what is used to test for fats and lipids

A

using ethanol and water

26
Q

how to test for starch

A
  1. Add two to three drops of Iodine to your food on a spotting tile.
  2. If starch is present then the Iodine will turn blue/black.
  3. If starch is not present then iodine will turn yellow/orange
27
Q

how to test for glucose

A
  1. Add 2 cm of Benedict’s Solution to your food. Your food must be liquid.
  2. Place the test tube in a hot water bath for 5 minutes.
  3. If glucose is present then the solution will go brick red, browny orange, green, yellow
  4. if glucose is not present then it will stay green
28
Q

how to test for protein

A
  1. Make the food into a mashed-up liquid, adding a little water.
  2. Add an equal volume of Sodium hydroxide and copper sulfate
  3. Mix gently
  4. A purple color will appear if the protein is present.
  5. If protein is not present, it will turn blue
29
Q

how to test for fats and lipids

A
  1. Pour 1 cm of ethanol into a test tube that is about the width of your index finger.
  2. Add a small amount of food and SHAKE!
  3. Pour into a second test tube with water in it.
  4. If a milky white emulsion (two layers) is formed then there are lipids present.
  5. No emulsion = no fats and lipids
30
Q

what is emulsion

A

cloudy material that is formed when 2 liquids are added and do not mix

31
Q

what are the positive results of food tests

A
  1. Starch - Blue/black
  2. Glucose - Green (traceable), Yellow (low), Orange (moderate) and Brick red (high)
  3. fats and lipids - Emulsion
  4. protein - Purple
32
Q

what are negative results of foods tests

A
  1. starch - yellow.orange
  2. glucose - blue
  3. fats and lipids - no emulsion
  4. protein - blue
33
Q

what is the independent variable

A

what we are changing and the cause of the experiment

34
Q

what is the dependent variable

A

thing we are measuring and the effect of the experiment

35
Q

what is a controlled variable

A

variable that is kept the same

36
Q

what is high blood pressure

A

high blood pressure is when your blood pressure is too high or higher than normal. Blood pressure is the strength of the pushing of the blood from the heart and the strength of the blood pushing against the arteries walls.

37
Q

what is coronary heart disease

A

coronary heart disease is when the heart’s blood supply is blocked or interrupted because of plaque or something else in the coronary arteries.This means little to no blood can get to the heart

38
Q

what is diabetes (1 and 2)

A

Type 1: your body makes little to no insulin so your body cannot change glucose to glucagon to be stored, meaning you have too much glucose in your bloodstream and body.

Type 2: Target cells that accept insulin are damaged or lazy and do not accept insulin. This means your body cannot change glucose to glucagon to be stored, meaning you have too much glucose in your bloodstream and body.

Science Yr9 and 10 (11 decks)

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