Nutrition (2e)

Question 1

Photosynthesis word equation:

Answer 1

………………………………………sunlight………………………………
Carbon dioxide + water ———–> glucose + oxygen
……………………………………chlorophyll…………………………….

Question 2

Where does photosynthesis happens?

Answer 2

Photosynthesis happens in the chloroplasts in the leaves of the plant, oxygen is released through the stomata

Question 3

Photosynthesis balanced chemical symbol equation:

Answer 3

6CO2 + 6H2O —-> C6H12O6 + 6O2

Question 4

Photosynthesis =…

Answer 4

Making food using light

Question 5

Factors affecting rate of photosynthesis:

Answer 5

-Temperature
-Light intensity
-Carbon dioxide concentration
-Chlorophyll concentration

Question 6

Temperature affects:

Answer 6

-How much kinetic energy particles have (speed at which carbon dioxide and water move though a plant)

Question 7

Light intensity affects:

Answer 7

-The amount of energy that the plant has to carry out photosynthesis (more light faster rate of photosynthesis)

Question 8

Carbon dioxide concentration affects:

Answer 8

-The faster the reaction can occur

Question 9

Leaf adaptions

Answer 9

-Thin (to allow gases to diffuse easily)
-Can change direction (to face the sunlight)
-Large surface area (to absorb more light)
-Waxy layer on top of the leaf (to reduce water loss)
-Chloroplasts (contain chlorophyll that absorbs light energy from the sun)
-Veins (to transport water to the leaf and glucose away from the leaf)
-Many stomata ( to allow gas exchange)

Question 10

Mineral ions…

Answer 10

For growth

Question 11

magnesium ions…

Answer 11

essential for producing chlorophyll

Question 12

nitrate ions…

Answer 12

make amino acids

Question 13

A balanced diet should include…

Answer 13

Appropriate proportions of:
-Carbohydrate
-Protein
-Lipid
-Vitamins
-Minerals
-Water
-Dietary fibre

Question 14

Carbohydrate

Answer 14

Source of energy (bread, cereals, pasta, rice, potatoes)

Question 15

protein

Answer 15

Growth and repair (meat, fish, eggs, pulses, nuts)

Question 16

Lipid

Answer 16

Insulation and repair (Butter, oil, nuts)

Question 17

Dietary fibre

Answer 17

Helps food moving along the alimentary canal and helps peristalsis (whole grain cereals and fruit and vegetables)

Question 18

Calcium

Answer 18

Strong bones and teeth (Milk, cheese, eggs)

Question 19

Iron

Answer 19

Help carry oxygen (red meat, liver, eggs, some vegetables e.g. spinach)

Question 20

Water

Answer 20

needed for chemical reactions to take place in cells (water, juice, milk, fruits and vegetables)

Question 21

Vitamin A

Answer 21

chemical in the retina and also protects the surface of the eye (fish, liver, oils, butter, carrots)

Question 22

Vitamin C

Answer 22

Sticks together cells (fresh fruits and vegetables)

Question 23

Vitamin D

Answer 23

Help bones absorb calcium and phosphate (fish, liver oils and sunlight)

Question 24

Amount of energy varies due to the following factors:

Answer 24

-Age
-Activity levels
-Pregnancy

Question 25

Age

Answer 25

The energy needs of adults go down as they age. For example, people in their 50s need about 17% less energy in their diet than people in their 30s.

Question 26

Activity levels

Answer 26

People who are active tend to need more energy than sedentary people. For example, an adult office worker might need 10,000 kJ per day, but a manual worker might need 15,000 kJ per day.

Question 27

Pregnancy

Answer 27

In general, the greater a person’s mass, the more energy they need. Men tend to need more energy than women, and a woman’s energy needs increase when she is pregnant. This is mainly because she is carrying
extra mass.

Question 28

Mouth

Answer 28

-Chemical digestion occurs when the enzyme amylase in the saliva breaks down starch into maltose.
-Mechanical digestion occurs as the teeth break down food.

Question 29

Oesophagus

Answer 29

Chewed lump of food passes from the mouth into the stomach via a tube called oesophagus or gullet.

Question 30

Stomach

Answer 30

Mechanical digestion occurs as the muscular stomach churn up the food. Hydrochloric acid present to kill bacteria and protecting us from poisoning

Question 31

Duodenum

Answer 31

Bile and pancreatic juice are both alkali in order to neutralize the food covered in stomach acid

Question 32

Ileum

Answer 32

Very large surface to be absorbed into the blood

Question 33

Large intestine

Answer 33

Absorb water (colon) and indigestible fibre called faeces is stored in the rectum and expelled through the anus (egestion)

Question 34

Pancreas

Answer 34

Produces all three types of digestive enzymes (amylase, protease and lipase)

Question 35

Peristalsis

Answer 35

-Muscles in the walls of the oesophagus create a wave of contractions.
-Circular muscles contract to reduce the diameter of the lumen of the oesophagus or small intestine.
-Longitudinal muscles contract to reduce the length of that section the oesophagus or small intestine.

Question 36

Role of enzymes

Answer 36

Biological catalysts to speed up chemical reaction

Question 37

Carbohydrases

Answer 37

-Break down carbohydrates to simple sugars such as glucose
-Amylase breaks down starch into maltose
-Maltase then breaks down maltose into glucose

Question 38

Proteases

Answer 38

-Group of enzymes that break down proteins into amino acids
-Pepsin breaks down proteins into smaller polypeptide chains
-Proteases made in the pancreas and small intestine break the peptides into amino acids

Question 39

Lipases

Answer 39

-Lipases are enzymes that break down lipids (fats) to glycerol and fatty acids
-Lipase enzymes are produced in the pancreas and secreted into the small intestine

Question 40

Bile

Answer 40

Produced by the liver and stored in the gall bladder

Question 41

Role of Bile

Answer 41

two main roles:
-Neutralising the hydrochloric acid from the stomach
-Breaking apart large drops of fat into smaller ones

Question 42

Adaptations of the Small Intestine

Answer 42

-The small intestine is adapted for absorption as it is very long and has a highly folded surface with millions of villi
-Peristalsis helps by mixing together food and enzymes and by keeping things moving along the alimentary canal

Question 43

Villi of the small intestine specific adaptations:

Answer 43

-A large surface area (increases absorption)
-Short diffusion distance (one cell thick)
-Network of blood capillaries