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Biology > Nutrition in Humans > Flashcards

Nutrition in Humans Flashcards

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1
Q

Carbohydrates

  • Sources: ?
  • Functions: ?
A
  • Sources: pasta, rice

- Functions: provide energy

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2
Q

Lipids (fats and oils)

  • Sources: ?
  • Functions: ?
A
  • Sources: butter, oily fish

- Functions: provide energy, act as an energy store and provide insulation

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3
Q

Proteins

  • Sources: ?
  • Functions: ?
A
  • Sources: meat, fish

- Functions: needed for growth and repair of tissue, provide energy in emergencies

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4
Q

Vitamin A

  • Sources: ?
  • Functions: ?
  • Deficiency: ?
A
  • Sources: liver
  • Functions: helps to improve vision and keep your skin and hair healthy
  • Deficiency: night blindness
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5
Q

Vitamin C

  • Sources: ?
  • Functions: ?
  • Deficiency: ?
A
  • Sources: oranges
  • Functions: helps wounds to heal
  • Deficiency: scurvy
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6
Q

Vitamin D

  • Sources: ?
  • Functions: ?
  • Deficiency: ?
A
  • Sources: eggs
  • Functions: needed for calcium absorption
  • Deficiency: rickets
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7
Q

Calcium

  • Sources: ?
  • Functions: ?
A
  • Sources: milk, cheese

- Functions: needed to make bones and teeth

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8
Q

Iron

  • Sources: ?
  • Functions: ?
  • Deficiency: ?
A
  • Sources: red meat
  • Functions: needed to make haemoglobin for healthy blood
  • Deficiency: anaemia
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9
Q

Water

  • Sources: ?
  • Functions: ?
A
  • Sources: food and drink

- Functions: needed for most bodily functions, replace water lost through breathing, sweating and urinating

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10
Q

Dietary fibre

  • Sources: ?
  • Functions: ?
A
  • Sources: whole meal bread

- Functions: aids the movement of food through the gut

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11
Q

How do energy level requirements vary with activity levels?

A

Active people need more energy, as they burn more fat

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12
Q

How do energy level requirements vary with age?

A

Children and teenagers need more energy than older people - they need energy to grow and they’re generally more active

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13
Q

How do energy level requirements vary with pregnancy?

A

Pregnant woman need more energy than other women - they’ve got to provide the energy to their babies need to develop

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14
Q

What is the structure of a protein?

A

Many amino acids (containing carbon, nitrogen, hydrogen and oxygen) linked together

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15
Q

What is the structure of a lipid?

A

One glycerol molecule linked to three fatty acid molecules

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16
Q

What is the structure of a carbohydrate?

A

Starch and glycogen are made from many simple sugars (glucose) linked together

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17
Q

Describe the test for starch

A

Put food on dropping tile
Add a few drops of IODINE to food

Starch present: blue/black colour
Starch absent: brown colour

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18
Q

Describe the test for glucose/sugar

A

Put food in a test tube
Add a few drops of BENEDICT’S REAGENT to food
Heat in a beaker of hot water

Sugar present: orange precipitate
Sugar absent: blue colour

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19
Q

Describe the test for proteins

A

Put food in a test tube
Add a few drops of dilute SODIUM HYDROXIDE to food, followed by the same amount of dilute COPPER SULPHATE

Protein present: lilac colour
Protein absent: blue colour

20
Q

Describe an experiment to identify the energy content in a food sample

A

Fill a test tube with 20cm cubed of water and clamp it to a clamp stand.
Weigh the food sample with a balance to find its mass and put it on a mounted needle. Measure the temperature of the water in the test tube with a thermometer and record it.
Burn the food sample with a Bunsen burner and put it under the test tube until it’s completely burnt out.
Record the temperature of the water again and calculate the temperature difference.
Use this equation to calculate the energy content:
Energy released from food per gram (J) = mass of water (g) x temperature rise (degrees Celsius) x 4.2 divided by mass of food sample (g)

21
Q

Describe the structure of the alimentary canal

A

Mouth, oesophagus, small intestine, large intestine, anus

22
Q

Describe the function of the mouth

A
  • teeth break down food mechanically

- salivary glands in the mouth produce amylase enzyme

23
Q

Describe the structure of the oesophagus

A

The muscular tube that connects the mouth and stomach

24
Q

Describe the function of the stomach

A
  • pummels food with its muscular walls
  • produces the protease enzyme, pepsin
  • produces hydrochloric acid which kills bacteria and provides the optimum pH for the protease enzyme to work (pH2 - acidic)
25
Q

Describe the function of the small intestine

A
  • produces protease, amylase and lipase enzymes to complete digestion
  • nutrients are absorbed out of the alimentary canal into the body
26
Q

Describe the function of the large intestine

A

Where excess water is absorbed from the food

27
Q

Describe the function of the pancreas

A

Produces protease, amylase and lipase enzymes and releases these into the small intestine

28
Q

How is food moved through the gut?

A
  • by PERISTALSIS (contractions of the muscles which squeeze food through the gut)
29
Q

What are the five main stages of digestion?

A
  • ingestion
  • digestion
  • absorption
  • assimilation
  • egestion
30
Q

What is ingestion?

A

Putting food or drink into your mouth

31
Q

What is digestion?

A

The breakdown of large, insoluble molecules into small, soluble molecules

32
Q

What is absorption?

A

The process of moving molecules through the walls in the intestines into the blood

33
Q

What is assimilation?

A

The process by which absorbed food molecules are built into molecules that form cells of the human body

34
Q

What is egestion?

A

The removal of undigested waste (faeces) via the anus

35
Q

What does the digestive enzyme lipase do?

A

Lipase converts lipids into fatty acids and glycerol

36
Q

What does the digestive enzyme protease do?

A

Protease converts proteins into amino acids

37
Q

What do the digestive enzymes amylase and maltase do?

A

Amylase converts starch into maltose

Maltase converts maltose into glucose

38
Q

Where is bile produced and stored?

A

Bile is produced by the liver and stored in the gall bladder

39
Q

Describe the function of bile

A
  • neutralises stomach acid (bile is alkaline) and makes the small intestine the optimum pH for the enzymes that work there
  • emulsifies lipids (breaks the fat into tiny droplets, giving them a larger SA for the lipase enzyme to work)
40
Q

How does the structure of a villus help absorption in the small intestine?

A
  • folded villus increase SA
  • each cell on the surface of a villus has its own microvilli to increase SA
  • the villi are made of a single layer of surface cells (short distance)
  • good blood supply to assist quick absorption
  • each cell on the surface of a villus has its own microvilli to increase SA
41
Q

What is a balanced diet?

A 
A diet consisting of:
- carbohydrates
- proteins
- lipids
- vitamins
- minerals 
- water
- dietary fibre 
all in the correct proportions
42
Q

Describe an experiment to investigate how enzyme activity can be affected by changes in temperature

A

Put starch in a test tube
Add amylase
Cool the test tube to 5 degrees Celsius by putting in in an icy water bath
On a spotting tile add the mixture to a few drops of iodine
Time how long it takes for the iodine to stop turning blue/black
Repeat at different temperatures and compare

When the iodine stops being blue/black there is no starch present, so it must have been digested by the enzymes

43
Q

What are enzymes?

A

Enzymes are biological catalysts in metabolic reactions

They increase the rate of reaction without undergoing any permanent chemical change

44
Q

What is the name of the cleft or dip on the surface of an enzyme?

A

The active site

45
Q

What is the name of the shape which best fits an enzyme?

A

A substrate

46
Q

How does temperature effect enzyme activity?

A

As temperature increases, the enzyme activity increases to a maximum temperature of 37.5 degrees Celsius and then decreases back to zero.

47
Q

What happens to an enzyme if exposed to temperatures over 37.5 degrees Celsius?

A

It denatures

Biology (11 decks)

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