SAC 2 - Unit 3 - Eating and digesting food

Question 1

Appetite definition

Answer 1

The desire for food even when the body is not hungry

Question 2

Chemical digestion definition

Answer 2

Is the breakdown of food using chemicals such as enzymes and acids

Question 3

Enzymatic hydrolysis definition

Answer 3

Is a chemical digestive process that breaks down food by breaking the bonds that hold together the molecular ‘building. blocks’ within the food

Question 4

Hunger definition

Answer 4

The drive to satisfy the need for food

Question 5

Mechanical digestion definition

Answer 5

The use of physical to break down food, such as chewing or squashing movement of the intestines

Question 6

Satiety definition

Answer 6

A state or feeling of fullness after eating food

Question 7

How does hunger differ from appetite?

Answer 7

Appetite is the desire for food even when the body is not hungry whereas hunger is the drive to satisfy the need for food

Question 8

Satiety and 2 food with low and high satiety levels

Answer 8

Satiety is a state or feeling of fullness after eating food

Two foods with low satiety levels are

• Pastries
• Sweet biscuits

Two foods with high satiety levels are

• Meat
• Pasta

Question 9

Whats the difference between mechanical and chemical digestion and two examples of each

Answer 9

Mechanical digestion is the use of physical force such s chewing or squashing movements of the stomach or intestines

• Action of teeth and tongue
• Churning action of the stomach

Chemical digestion is the breakdown of food using chemicals such as enzymes and acids

• Action of saliva in the mouth
• Release of gastric juices in the stomach

Question 10

what is a villi

Answer 10

a structure in the inside of the small intestine which are used for absorption. In the centre of each villus is the lacteal which is surrounded bu tiny blood capillaries

Question 11

what happens what the villi are damaged

Answer 11

nutrients cannot be absorbed properly. gluten irritates the villi causing them to shrink and flatten so they are less effective in absorbing the nutrients

Question 12

where does the digestion process start

Answer 12

in the mouth

Question 13

what does the pancreas do

Answer 13

it secretes both digestive juices and insulin

Question 14

what does the liver do

Answer 14

the liver produces bile, which is secreted into the duodenum where it emulsifies fat

Question 15

during digestion, what are proteins broken down into

Answer 15

amino acids

Question 16

what is the purpose of amino acids

Answer 16

amino acids are the building blocks for protein synthesis for the creation of new tissue, cells and hair

Question 17

macronutrients

Answer 17

nutrients that provide the body with energy. there nutrients are carbohydrates, proteins and fat

Question 18

explain what it is meant my satiety

Answer 18

Satiety is the sense of fullness that comes after eating food and when there is no further desire for food

Question 19

outline the differences between chemical digestion and mechanical digestion

Answer 19

Mechanical digestion is the use of force, such as chewing or the churning or squashing movements of the stomach or intestines, to break down food. Chemical digestion the breakdown of food suing enzymes and acids secreted by digestive glands

Question 20

What is enzymatic hydrolysis

Answer 20

A chemical digestive process that breaks down food by breaking the bonds that hold the molecular ‘building blocks’ within the food together. Reactions occur when an enzyme incorporates a water molecule across the bond allowing it to break. Occurs in the small intestine

Question 21

describe the changes that occur to the following sugars in the small intestine and the enzymes involved

Answer 21

Sucrose - the small intestine secretes sucrase to break down sucrose into glucose
Lactose - is broken down into galactose by lactase
Maltose - is broken down into glucose by maltase

Question 22

Explain how the structure of the villi assists the process of absorption of nutrients

Answer 22

Villi are finger-like projections, which create a large surface area that allows the tiny units of each nutrient to pass through into either the bloodstream of the lymphatic system

Question 23

Describe what happens when the villi are damaged and how this impacts on the absorption process

Answer 23

if the villi are damaged, nutrients cannot be absorbed properly. This occurs unpeople ho have coeliac disease. The gluten in the villi, causing them to shrink and flatten and be less effective in absorbing the nutrients

Question 24

Explain how digested carbohydrates are utilised by the body for energy

Answer 24

Digested carbohydrates are converted to glucose and is transported to the body cells via the blood stream. Its movement and the amount released into the bloodstream is controlled by the release in insulin. Once in the cells it combines with oxygen to form energy

Question 25

Monosaccharides

Answer 25

single units of sugar that are the base unit from which other carbohydrates are built

examples of monosaccharides

• glucose
• fructose
• galactose

Question 26

Disaccharides

Answer 26

made up of two monosaccharides

examples of disaccharides

• sucrose
• lactose
• maltose

Question 27

Polysaccharides

Answer 27

made up of three or more monosaccharids

Question 28

Polysaccharides

Answer 28

made up of three or more monosaccharides

These are carbohydrates made form many sugar units and are known as starches.
These form during photosynthesis when a number of monosaccharides join together.
They are tasteless converted to glucose during digestion.
Found mainly in cereals and starch vegetables such as potatoes

Question 29

why resistant starch is valuable in the digestive process

Answer 29

resistant starch resists digestion in the small intestine and is valuable for bowel health by promoting the growth of healthy bacteria

Question 30

what are microflora? how are microflora important in the digestive system

Answer 30

The intestinal tract is a complex ecosystem and contains over 400 species and over 100 trillion individuals bacteria called microflora. They improve digestion and the absorption of short chain fatty acids and the assist with the synthesis of vitamin B and K . They are particularly important in aiding the digestion of lactose, reducing diarrhoea in lactose-intolerant people

Question 31

how are fats absorbed

Answer 31

during absorption, fats are broken into fatty acids and glycerol. These fatty acids and glycerol are absorbed into the lacteal or inner section of the villi in the small intestine. In the lacteal, they recombine to form fats, which mix with lymphatic fluid. They then move around the body in the lymphatic system, and join the blood circulation as insoluble fat. They are converted to soluble fat in the liver

Question 32

coeliac disease

Answer 32

disease of the small intestine

in a person who suffers form coeliac disease, the lining of the small intestine is damaged by gluten

Question 33

coeliac substitute

Answer 33

rice flour

Question 34

what foods to avoid with coeliac disease

Answer 34

bread 
pizza 
cereals 
cakes
biscuits 
pies

Question 35

lactose intolerant

Answer 35

milk and other dairy products

Question 36

lactose substitute

Answer 36

lactose free milk

Question 37

signs of a food allergy

Answer 37

anaphylactic reaction

Question 38

symptoms of a food allergy

Answer 38

hives 
rashes 
asthma 
stomach pain 
diarrheoa

Question 39

foods that cause allergies

Answer 39

fish 
shell fish 
dairy 
eggs 
nuts

Question 40

how is hepatitas A spread

Answer 40

transferred from the faeces if an infected person contaminated food, drinks or food-handling equipment through poor personal hygiene. spread through water

Question 41

hepatitas A symptoms

Answer 41

fever
nausea 
abdominal pain 
dark urine 
jaundice

Question 42

how can hepatitas A be avoided

Answer 42

Avoid water that could be contaminated with fecal matter. Avoid undercooked or raw shellfish.
Always wash your hands with soap and water after using the bathroom or changing a diaper and before preparing and eating food.

Question 43

how is salmonella spread

Answer 43

when food that contains the live bacteria from contaminated food products, water or hands is eaten

Question 44

salmonella symptoms

Answer 44

nausea
headaches 
fever 
diarrhoea 
abdominal cramps

Question 45

how can salmonella be avoided

Answer 45

Wash your hands before preparing food and after handling raw meats.
Cook meat and eggs thoroughly until they reach an internal temperature of 160 F (71 C) Do not eat foods containing raw eggs or milk, such as undercooked French toast.

Question 46

how can salmonella be avoided

Answer 46

Wash your hands before preparing food and after handling raw meats.
Cook meat and eggs thoroughly
Do not eat foods containing raw eggs or milk, such as undercooked French toast.

Question 47

how can salmonella be avoided

Answer 47

Wash your hands before preparing food and after handling raw meats.
Cook meat and eggs thoroughly
Do not eat foods containing raw eggs or milk