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Nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Source and function of proteins?

A

Meat, fish, cheese, eggs, beans, peas and nuts.

Function: All cells contain protein so it is needed for the growth and repair of tissues. Many compound in the body are made of protein, including enzymes.

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2
Q

Source and function of lipids?

A

Meat, butter, cheese, milk, eggs, oily fish, olive oil

Function: provides insulation and helps protect the internal organs. Lipids are an essential part of the structure if all cells.

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3
Q

Source and function of calcium?

A

Dairy products, fish, bread and vegetables

Function:
Essential for the production of strong teeth and bones

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4
Q

Source and function of vitamin A?

A

Fish liver oils, butter, liver, margarine and carrots

Function:
Involved in the production of a chemical in the retina, protects the surface of the eye

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5
Q

Source and function of vitamin C?

A

Vitamin c is found in fresh fruit and vegetables

Function:
Vitamin c sticks together cells lining surfaces such as the mouth, maintains healthy gums and prevents scurvy

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6
Q

Source and function of vitamin D?

A

Fish liver oils and sunlight

Function:
Helps the bones to absorb calcium and phosphate

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7
Q

Source and function of iron?

A

Red meat, liver, eggs and certain vegetables (e.g. spinach)

Function:
Important for the production of haemoglobin in red blood cells, helps the blood carry oxygen

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8
Q

What 2 additional nutrition groups are required for the body?

A

Water and fibre

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9
Q

What is energy content measured in?

A

Kilojoules

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10
Q

How much energy do lipids have in relation to carbohydrates and proteins?

A

Lipids have more energy than carbohydrates and proteins

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11
Q

How much energy does a person need to keep healthy?

A

It varies depending on age, sex and pregnancy

It also varies with the size and amount of exersize they do

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12
Q

What is digestion?

A

The chemical and mechanical breakdown of food. It converts large insoluble molecules into small soluble ones which can be absorbed into the blood.

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13
Q

What page are you about to go to to revise diagrams of digestion?

A

Page 13 (of revision booklet)

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14
Q

What is peristalsis?

A

Food passed down the oesophagus due to alternate contraction and relaxation of the longitudinal and circular muscles

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15
Q

What is adapted to absorb digested food?

A

The ileum

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16
Q

What is the term given to the passing of food down the oesophagus?

A

Peristalsis

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17
Q

Why do we need food?

A

To supply us with fuel for energy
To provide materials for growth and repair of tissues
To help fight disease and keep our bodies healthy

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18
Q

What are the five groups of food substances that should be present in a healthy diet?

A 
Carbohydrates
Protein
Lipid
Minerals
Vitamins
19
Q

Source and function of carbohydrates?

A

Glucose is normally found in sweet tasting foods and vegetables
Starch is found in patatos, rice, wheat and millet.

Function: body’s main fuel for supplying cells with energy, released during respiration

20
Q

How is the ileum adapted and why?

A

Adapted to absorb digested food
The lining has a very large surface area, which is increased due to tiny projections called villi and microvilli
It is long a coiled, which increases SA

21
Q

What is an enzyme?

A

A biologic catalyst

a chemical which speeds up a reaction without itself being used up

22
Q

What 2 factors can affect the activity of enzymes?

A

Temperature and pH

23
Q

What is the term given to the condition at which an enzyme works best?

A

The optimum condition

24
Q

What happens if an enzyme is exposed to high temperatures/wrong conditions?

A

The shape of the active site changes so that the substrate no longer fits inside it.
The enzyme no longer works and becomes denatured.

25
Q

What enzymes are present in the pancreatic duct?

A
  1. Amylase (starch to maltose)
  2. Lipase (fats to fatty acids and glycerol)
  3. Trypsin (proteins to peptides)
26
Q

What enzymes are present in the walls of the duodenum?

A
  1. Peptidase (peptides to amino acids)
  2. Maltase (maltose to glucose)
  3. Lipase (lipids to fatty acids and glycerol)
27
Q

Where is bile produced?

Where is it stored?

A

Produced in liver

Stores in gall bladder

28
Q

What does bile do?

A

Turns any large lipid globules into an emulsion of tiny droplets
Increases the surface area of lipid that the lipase enzymes break it down more easily

Bile is alkaline and neutralises semi-digested food and enzymes coming from the stomach as it continues through the alimentary canal

29
Q

What is assimilation?

A

The process of food molecules are absorbed and distributed around the body by the blood system.
The food molecules are used to build new parts of cells.

30
Q

What is egestion?

A

Removal of indigestible remains (faeces) via anus

31
Q

What is excretion?

A

The removal waste products of metabolism (e.g. sweat, urine)

32
Q

How do you test for starch?

A

Positive if a sample turns dilute iodine solution from red-brown to blue-black

33
Q

What is the test for glucose?

A

Positive if a sample turns benedict’s solution from blue to brick red after heating

34
Q

What is absorption?

A

The uptake of digested molecules into the bloodstream by active transport or diffusion.

35
Q

Function of chewing?

A

Chewing increases surface area exposed to enzymes

It mixes food with enzymes

36
Q

Function of saliva?

A 
Eases swallowing (contains mucin- a lubricant)
Contains amylase (starch to maltose)
37
Q

Peristalsis moves the bolus down the oesophagus via the cardiac sphincter

What is the cardiac sphincter?

A

A ring of muscle which is closed when contracted and open when relaxed

38
Q

Function of stomach?

A

Mechanical digestion (muscle wall churns up food)
Mixes food with gastric juice
Mainly stores food

39
Q

Function of gastric juice?

A

Contains hydrochloric acid to

  • kill bacteria
  • stop the action of amylase
  • provides correct pH (1-2)

Contains pepsin (proteins to peptides) which prevents sled digestion

40
Q

What are the two regions of the small intestine and why are their functions?

A

Duodenum - digestion

Ileum - absorption

41
Q

Where is the pancreatic duct?

A

In the duodenum

42
Q

How is a villi adapted for absorption of digested molecules?

A

Provide a large SA for maximum absorption (microvilli)
One cell thick - thin for rapid diffusion into blood capillaries
Close to capillaries

43
Q

Function of large intestine?

A

Regions:
Caecum- no function in humans
Colon- absorbs water and bile salts
Rectrum- stores faeces before egestion

Biology (17 decks)

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