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BIOLOGY test rev > Nutrition Humans > Flashcards

Nutrition Humans Flashcards

Topic 2 E.2

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1
Q

necessary food groups for a balanced diet (7)

A
  • carbohydrates
  • proteins
  • lipids
  • fibre
  • vitamins
  • minerals (mineral ions)
  • water
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2
Q

function of carbohydrates

A

provide energy

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3
Q

function of lipids

A

provides energy for insulation

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4
Q

protein function

A

growth and repair of cells and tissue.

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5
Q

fibre function

A

aids digestion/ movement of food through the gut

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6
Q

vitamins function

A

needed in small quantities to maintain health

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7
Q

minerals function

A

needed in small quantities to maintain health

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8
Q

water function

A

needed for chemical reactions to take place in the body

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9
Q

vitamin a function

A

helps improve vision and help keep hair and skin healthy

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10
Q

vitamin C function

A

prevents scurvy

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11
Q

vitamin D function

A

needed for calcium absorption

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12
Q

sources of vitamin a

A

organ meats like liver, eggs, cheese

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13
Q

sources of vitamin c

A

oranges, lemons, tomatoes

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14
Q

vitamin d sources

A

egg yolk, cheese, oily fish

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15
Q

sources of fibre

A

vegetables and wholegrains

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16
Q

sources of lipids

A

butter, oil, nuts

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17
Q

sources of carbohydrates

A

bread, pasta, rice

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18
Q

protein sources

A

meat, egg, fish, nuts

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19
Q

sources of water

A

fruit, juice, water

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20
Q

function of mineral ion calcium

A

needed to make bones and teeth

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21
Q

function of mineral ion iron

A

makes haemoglobin for healthy blood

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22
Q

sources of iron

A

red meat

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23
Q

sources of calcium

A

milk, cheese

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24
Q

a balanced diet is

A

a diet which gives you all the essential nutrients in the correct proportions

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25
Q

the energy a person needs depends on : (4)

A

activity level
age
pregnancy
gender

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26
Q

why does activity level affect the amount of energy people need

A

active people need more energy than people who sit around all day as muscles are contracting more and respiring faster

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27
Q

why does pregnancy affect the amount of energy people need

A

energy requirements increase as energy is needed to support the growth of the developing fetus, as well as the larger mass the mother carries around. ( extra calcium and iron are also needed to help build the bones, teeth and blood of fetus)

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28
Q

why are extra calcium and iron needed when pregnant

A

to help build the bones, teeth and blood of fetus and produce milk for breastfeeding mothers

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29
Q

how does age affect the amount of energy people need

A

younger people are still growing and are most likely more active so need energy for that

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30
Q

how does gender affect the amount of energy a person needs

A

Male average energy requirements tend to exceed that of females due to them having a larger proportion of muscle compared to fat

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31
Q
A
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31
Q

what happens at the mouth (alimentary canal)

A

your teeth mechanically break down food

salivary glands in the mouth produce amylase enzyme in the saliva - which chemically breaks down food

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32
Q

what happens in the oesophagus (alimentary canal)

what does the oesophagus do

A

peristalsis

tube that connects mouth to stomach

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33
Q

what happens in the stomach (alimentary canal)

A

food is mechanically digested by churning actions while protease enzymes start to chemically digest proteins

hydraulic acid kills bacteria in food and provides optimum pH for protease enzymes

34
Q

what does hydrochloric acid do

A

kills bacteria in food and provides optimum pH for protease enzymes

35
Q

what happens in the small intestine (alimentary canal)

duodenum

A

where digestion of the food exiting the stomach is completed by enzymes that are present in the duodenum lining and secreted by the pancreas

36
Q

what happens in the small intestine (alimentary canal)

ileum

A

here the absorption of water and digested food molecules takes place; the ileum is long and lined with villi to increase the surface area over which absorption can take place

37
Q

what happens in the large intestine ( alimentary canal)

A

Water is absorbed from the remaining material in the colon to produce faeces

Faeces are stored in the rectum and exit the body via the anus

38
Q

what does the pancreas do in the alimentary canal

A

produces all three types of digestive enzymes

Secretes enzymes in an alkaline fluid into the duodenum for digestion; this raises the pH of fluid coming out of the stomach

39
Q

three types of digestive enzymes and where they’re found

A
  • protease ( stomach)
  • amylase (saliva)
  • lipase (duodenum)
40
Q

what does the liver do / what happens here

A

Produces bile to emulsify fats (break large droplets into smaller droplets), mechanical digestion

Amino acids that are not used to make proteins are broken down here, producing urea

41
Q

gall bladder function

A

Stores bile to release into the duodenum

42
Q

2 parts of the large intestine

A

rectum and colon

42
Q
A
43
Q

function of rectum

A

where faeces is stored before being excreted out of the anus

44
Q

function of colon

A

Remaining water is absorbed from food into the blood, and the solid waste left behind in the colon forms faeces

45
Q

order food passes through in alimentary canal

A
  • mouth
  • oesophagus
  • stomach
  • small intestine ( both duodenum then ilium)
  • large intestine ( including colon, rectum then anus)
46
Q

what is peristalsis

A

Wave-like contractions take place to push the food bolus down in the oesophagus, making sure it doesn’t go back up.

47
Q

what does peristalsis do

A

a mechanism that helps moves food along the alimentary canal

48
Q

once the ball of food ( bolus) has reached the stomach, what happens to it

A

it is churned into a less solid form, called chyme, which continues on to the small intestine

49
Q

what muscles is peristalsis controlled by and what do they do

A

circular and longitudinal muscles

circular - contract to reduce the diameter of the lumen of the oesophagus or small intestine

longitudinal- contract to reduce the length of that section the oesophagus or the small intestine

50
Q

why is mucus produced during peristalsis

A

to continually lubricate the food mass and reduce friction

51
Q

how does dietary fibre help in peristalsis

A

provides the roughage required for the muscles to push against during peristalsis

52
Q

what is the purpose of digestion

A

to break down large, insoluble molecules into smaller, soluble molecules that can be absorbed into the bloodstream

53
Q

food is digested partially by :

A

mechanical digestion (chewing, churning and emulsification)

to break large pieces of food into smaller pieces of food which increases the surface area for enzymes to work on

54
Q

digestion mainly takes place …

A

chemically

where bonds holding the large molecules together are broken to make smaller and smaller molecules

55
Q

chemical digestion is controlled by

A

enzymes which are produced in different areas of the digestive system

56
Q

proteases are and do

A

a group of enzymes that break down proteins into amino acids

57
Q

pepsin is

A

is an enzyme made in the stomach which breaks down proteins into smaller polypeptide chains

58
Q

protease enzymes are made in the __ and work in the ___ to break _____ chains into ___ ___

A

pancreas
small intestine
polypeptide chains
amino acids

59
Q

lipases are / do

A

enzymes that break down lipids (fats) to glycerol and fatty acids

60
Q

lipase enzymes are produced in the ____ and secreted into the ____ _____

A

pancreas

small intestine

61
Q

what are the three main enzymes in digestion

A
  • lipase
  • amylase
  • protease
62
Q
A
62
Q

amylase and maltase digestest

A

starch to glucose

63
Q

protease digests

A

proteins to amino acids

64
Q

lipases digest

A

lipids to fatty acids and glycerol

65
Q

amylase is produced in

A

salivary glands

66
Q

bile is produced in the

A

liver

67
Q

bile is stored in the

A

gallbladder

68
Q

bile is

A

an alkaline substance produced by cells

69
Q

from the gallbladder, bile is released into

A

the small intestine

70
Q

what are the 2 main roles of bile

A

neutralising hydrochloric acid from the stomach

breaking apart large drops of lipids into smaller ones (emulsification)

71
Q

how does neutralising work in the bile and why is it so important

A

alkaline properties of bile allow for this to occur

This neutralisation is essential as enzymes in the small intestine have a higher (more alkaline) optimum pH than those in the stomach

72
Q

how does emulsification happen in the bile

A

Breaking apart large drops of lipids (fats) into smaller ones (and so increasing their surface area)

73
Q

bile allows what enzyme to increase its rate

A

lipase

74
Q

what is absorption

A

the movement of small digested food molecules from the digestive system into the blood

75
Q

how does the absorption of small, soluble molecules happen

A

by diffusion and active transport

76
Q

how is water absorbed and where

A

by osmosis in the small and large intestine

77
Q

what are the adaptations of the small intestine

A
  • very long
  • highly folded surface
  • villi
78
Q

why does the small intestine have adaptations

A

because they massively increase the surface area of the small intestine, allowing absorption to take place faster and more efficiently

79
Q

adaptations of villi

A
  • network of blood capillaries
  • permeable layer of surface cells
  • microvilli to increase surface area even more
80
Q

PRACTICAL energy content of a food sample

A

measure out 25 cm3 of water and pour it into the boiling tube

Record the starting temperature of the water using the thermometer

Record the mass of the food sample

Set fire to the sample of food using the bunsen burner and hold the sample 2 cm from the boiling tube until it has completely burned

Record the final temperature of the water

Repeat the process with different food samples

E.g. popcorn, nuts, crisps

The larger the increase in water temperature, the more energy is stored in the sample

BIOLOGY test rev (53 decks)

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