Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Biology > Nutrition > Flashcards

Nutrition 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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the key components of a balanced diet?

A
  • Carbs
  • Proteins
  • Lipids
  • Vitamins
  • Minerals
  • Water
  • Fibre
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the main role of carbohydrates in the diet?

A

Main fuel source for supplying cells with quick release energy.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the function of lipids in the body?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the role of proteins in nutrition?

A

Growth and repair of tissues.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the function of Vitamin A?

A

Makes light sensitive chemicals in the retina.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the importance of Vitamin C?

A

Needed to make connective tissue like in the mouth.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does Vitamin D do?

A

Helps bones absorb calcium and phosphate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the role of calcium in nutrition?

A

Used for teeth and bones.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the function of iron in the body?

A

Helps carry oxygen in the haemoglobin in the RBCs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

List three food sources of carbohydrates.

A
  • Pasta
  • Bread
  • Rice
  • Potatoes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List three food sources of lipids.

A
  • Beef
  • Lamb
  • Butter
  • Cheese
  • Cooking oils
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

List three food sources of proteins.

A
  • Meat
  • Beans
  • Peas
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are food sources of Vitamin A?

A
  • Fish liver
  • Butter
  • Carrots
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What deficiency leads to night blindness?

A

Vitamin A deficiency.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What deficiency leads to scurvy?

A

Vitamin C deficiency.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What deficiency leads to rickets?

A

Vitamin D deficiency.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

List three food sources of Vitamin D.

A
  • Fish liver oils
  • Sunlight
  • Dairy products
  • Fish
  • Bread
  • Vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are food sources of iron?

A
  • Red meat
  • Liver
  • Eggs
  • Vegetables
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

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

A

True.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

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

A

Vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the role of Fibre in the diet?

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the function of Water in the body?

A

Lubricates the joints, regulates body temperature.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are Carbohydrates made of?

A

Made of carbon, hydrogen, oxygen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What are the simple sugars that make up Carbohydrates?
Fructose, lactose, sucrose.
26
What are Lipids composed of?
Made of carbon, hydrogen, oxygen, but with less oxygen than carbs.
27
What is the structure of a lipid?
Made of one glycerol and three fatty acids.
28
What health issues can arise from excess Lipids?
Can lead to obesity and lipids building up in arteries, causing heart attacks.
29
What are Proteins made of?
Made of carbon, hydrogen, oxygen, nitrogen (and sometimes sulphur).
30
What is the basic structure of Proteins?
Made up of long chains of amino acids.
31
What is the primary component of Fibres?
Usually made of cellulose which the human body can't digest.
32
What role do Fibres play in digestion?
Provides bulk for the food to push against in the intestine.
33
What is Peristalsis?
The process of food moving through the intestine.
34
Why are wholegrain carbs considered better?
They contain dietary fibre.
35
What is the formula to calculate energy in a food sample?
Energy (j) = mass of water (g) x 4.2 x increase in temperature (Celsius).
36
What was the independent variable in the energy investigation?
The type of food.
37
Fill in the blank: Lipids are made of one glycerol and _______.
three fatty acids.
38
True or False: Proteins contain carbon, hydrogen, oxygen, and nitrogen.
True.
39
What is the dependent variable in the experiment?
Temperature change / increase in temperature.
40
List the control variables in the experiment.
* Volume of water * Starting temperature * Distance burnt from tube
41
What are some limitations of the experiment?
* 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
How can the experiment be improved for accuracy?
* 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
What is a bomb calorimeter?
A device used to measure the heat of combustion of a sample.
44
What is the purpose of the coiled tube in the bomb calorimeter?
To ensure more surface area is in contact with water, maximizing heat transfer.
45
What gas is used in the bomb calorimeter to ensure complete combustion?
Oxygen gas
46
What is the role of the stirrer in the bomb calorimeter?
To distribute heat throughout the water.
47
Fill in the blank: To test for starch, add a few drops of iodine to a solution of food. Positive results turn _______.
blue/black
48
What indicates a negative result in the starch test?
Stays orange, brown.
49
Describe the procedure for testing simple sugars.
Crush food, add to solution, add Benedict's solution, heat in a water bath.
50
What are the positive results for the simple sugar test?
* Pale green * Orange * Yellow * Brick red
51
What indicates a negative result in the simple sugar test?
Blue
52
What is the Biuret test used for?
Test for protein ## Footnote The Biuret test involves adding sodium hydroxide and copper sulfate to a food solution to detect proteins.
53
What color indicates a positive result in the Biuret test?
Purple ## Footnote A positive Biuret test will show a purple color when proteins are present.
54
What color indicates a negative result in the Biuret test?
Blue ## Footnote A negative Biuret test will show a blue color, indicating no proteins are present.
55
What is the emulsion test used for?
Test for lipids ## Footnote The emulsion test involves dissolving food in ethanol and then adding water to detect lipids.
56
What does a positive result in the emulsion test look like?
Milky white emulsion form on top of the water ## Footnote A positive emulsion test will show a milky white layer, indicating the presence of lipids.
57
What does a negative result in the emulsion test indicate?
Nothing happens ## Footnote No change in the solution indicates that lipids are not present.
58
What macronutrient is used for quick release energy?
Carbohydrates ## Footnote Carbohydrates provide immediate energy, especially in physically demanding jobs.
59
What is the role of protein in the body?
Building muscles ## Footnote Protein is essential for muscle growth and repair.
60
What is starch?
A long molecule, insoluble in water ## Footnote Starch is a polysaccharide that serves as an energy reserve in plants.
61
What is glucose?
A short molecule, soluble in water ## Footnote Glucose is a simple sugar that serves as a primary energy source for cells.
62
What enzyme is involved in breaking down starch?
Amylase ## Footnote Amylase is the enzyme that catalyzes the hydrolysis of starch into sugars.
63
Where is starch primarily found?
In plant cells ## Footnote Starch is a storage form of energy in plants, while glycogen serves a similar role in animals.
64
Where is glucose primarily found?
In animal cells ## Footnote Glucose is a key energy source utilized by animal cells.

Biology (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions