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Biology > Nutrition > Flashcards

Nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

What is a balanced diet?

A

A diet that provides enough of each substance and in the correct proportions to keep you healthy.

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2
Q

What are the key components of a balanced diet?

A
  • Carbs
  • Proteins
  • Lipids
  • Vitamins
  • Minerals
  • Water
  • Fibre
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3
Q

What is the main role of carbohydrates in the diet?

A

Main fuel source for supplying cells with quick release energy.

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4
Q

What is the function of lipids in the body?

A

Insulates the body, protects organs, long term energy store.

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5
Q

What is the role of proteins in nutrition?

A

Growth and repair of tissues.

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6
Q

What is the function of Vitamin A?

A

Makes light sensitive chemicals in the retina.

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7
Q

What is the importance of Vitamin C?

A

Needed to make connective tissue like in the mouth.

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8
Q

What does Vitamin D do?

A

Helps bones absorb calcium and phosphate.

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9
Q

What is the role of calcium in nutrition?

A

Used for teeth and bones.

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10
Q

What is the function of iron in the body?

A

Helps carry oxygen in the haemoglobin in the RBCs.

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11
Q

List three food sources of carbohydrates.

A
  • Pasta
  • Bread
  • Rice
  • Potatoes
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12
Q

List three food sources of lipids.

A
  • Beef
  • Lamb
  • Butter
  • Cheese
  • Cooking oils
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13
Q

List three food sources of proteins.

A
  • Meat
  • Beans
  • Peas
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14
Q

What are food sources of Vitamin A?

A
  • Fish liver
  • Butter
  • Carrots
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15
Q

What deficiency leads to night blindness?

A

Vitamin A deficiency.

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16
Q

What deficiency leads to scurvy?

A

Vitamin C deficiency.

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17
Q

What deficiency leads to rickets?

A

Vitamin D deficiency.

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18
Q

List three food sources of Vitamin D.

A
  • Fish liver oils
  • Sunlight
  • Dairy products
  • Fish
  • Bread
  • Vegetables
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19
Q

What are food sources of iron?

A
  • Red meat
  • Liver
  • Eggs
  • Vegetables
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20
Q

True or False: Vitamin C is needed to make connective tissue.

A

True.

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21
Q

Fill in the blank: A balanced diet requires the correct amounts of: Carbs, proteins, lipids, ______, minerals, water, fibre.

A

Vitamins

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22
Q

What is the role of Fibre in the diet?

A

Acts as a bulking agent and helps the body remove waste.

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23
Q

What is the function of Water in the body?

A

Lubricates the joints, regulates body temperature.

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24
Q

What are Carbohydrates made of?

A

Made of carbon, hydrogen, oxygen.

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25
Q

What are the simple sugars that make up Carbohydrates?

A

Fructose, lactose, sucrose.

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26
Q

What are Lipids composed of?

A

Made of carbon, hydrogen, oxygen, but with less oxygen than carbs.

27
Q

What is the structure of a lipid?

A

Made of one glycerol and three fatty acids.

28
Q

What health issues can arise from excess Lipids?

A

Can lead to obesity and lipids building up in arteries, causing heart attacks.

29
Q

What are Proteins made of?

A

Made of carbon, hydrogen, oxygen, nitrogen (and sometimes sulphur).

30
Q

What is the basic structure of Proteins?

A

Made up of long chains of amino acids.

31
Q

What is the primary component of Fibres?

A

Usually made of cellulose which the human body can’t digest.

32
Q

What role do Fibres play in digestion?

A

Provides bulk for the food to push against in the intestine.

33
Q

What is Peristalsis?

A

The process of food moving through the intestine.

34
Q

Why are wholegrain carbs considered better?

A

They contain dietary fibre.

35
Q

What is the formula to calculate energy in a food sample?

A

Energy (j) = mass of water (g) x 4.2 x increase in temperature (Celsius).

36
Q

What was the independent variable in the energy investigation?

A

The type of food.

37
Q

Fill in the blank: Lipids are made of one glycerol and _______.

A

three fatty acids.

38
Q

True or False: Proteins contain carbon, hydrogen, oxygen, and nitrogen.

A

True.

39
Q

What is the dependent variable in the experiment?

A

Temperature change / increase in temperature.

40
Q

List the control variables in the experiment.

A
  • Volume of water
  • Starting temperature
  • Distance burnt from tube
41
Q

What are some limitations of the experiment?

A
  • Food might not have been completely burnt
  • Some heat energy is lost to surroundings
  • Food is burnt at different distances from the tube
  • Food might have been extinguished by droughts
  • Not all energy released from the food
42
Q

How can the experiment be improved for accuracy?

A
  • Fix the food at a fixed distance from the tube
  • Place a lid on top of the tube to reduce heat loss
  • Ensure the food is not moved until completely burnt out
43
Q

What is a bomb calorimeter?

A

A device used to measure the heat of combustion of a sample.

44
Q

What is the purpose of the coiled tube in the bomb calorimeter?

A

To ensure more surface area is in contact with water, maximizing heat transfer.

45
Q

What gas is used in the bomb calorimeter to ensure complete combustion?

A

Oxygen gas

46
Q

What is the role of the stirrer in the bomb calorimeter?

A

To distribute heat throughout the water.

47
Q

Fill in the blank: To test for starch, add a few drops of iodine to a solution of food. Positive results turn _______.

A

blue/black

48
Q

What indicates a negative result in the starch test?

A

Stays orange, brown.

49
Q

Describe the procedure for testing simple sugars.

A

Crush food, add to solution, add Benedict’s solution, heat in a water bath.

50
Q

What are the positive results for the simple sugar test?

A
  • Pale green
  • Orange
  • Yellow
  • Brick red
51
Q

What indicates a negative result in the simple sugar test?

A

Blue

52
Q

What is the Biuret test used for?

A

Test for protein

The Biuret test involves adding sodium hydroxide and copper sulfate to a food solution to detect proteins.

53
Q

What color indicates a positive result in the Biuret test?

A

Purple

A positive Biuret test will show a purple color when proteins are present.

54
Q

What color indicates a negative result in the Biuret test?

A

Blue

A negative Biuret test will show a blue color, indicating no proteins are present.

55
Q

What is the emulsion test used for?

A

Test for lipids

The emulsion test involves dissolving food in ethanol and then adding water to detect lipids.

56
Q

What does a positive result in the emulsion test look like?

A

Milky white emulsion form on top of the water

A positive emulsion test will show a milky white layer, indicating the presence of lipids.

57
Q

What does a negative result in the emulsion test indicate?

A

Nothing happens

No change in the solution indicates that lipids are not present.

58
Q

What macronutrient is used for quick release energy?

A

Carbohydrates

Carbohydrates provide immediate energy, especially in physically demanding jobs.

59
Q

What is the role of protein in the body?

A

Building muscles

Protein is essential for muscle growth and repair.

60
Q

What is starch?

A

A long molecule, insoluble in water

Starch is a polysaccharide that serves as an energy reserve in plants.

61
Q

What is glucose?

A

A short molecule, soluble in water

Glucose is a simple sugar that serves as a primary energy source for cells.

62
Q

What enzyme is involved in breaking down starch?

A

Amylase

Amylase is the enzyme that catalyzes the hydrolysis of starch into sugars.

63
Q

Where is starch primarily found?

A

In plant cells

Starch is a storage form of energy in plants, while glycogen serves a similar role in animals.

64
Q

Where is glucose primarily found?

A

In animal cells

Glucose is a key energy source utilized by animal cells.

Biology (18 decks)

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