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Biology > Section 2: e) (Human) Nutrition > Flashcards

Section 2: e) (Human) Nutrition Flashcards

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1
Q

List the seven components of a balanced diet.

A

Carbohydrates, proteins, lipids (fats and oils), vitamins, mineral ions, water and dietary fibre

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2
Q

What might you suffer from if your diet is not balanced?

A

Malnourishment

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3
Q

What is the function of carbohydrates? Give examples of sources.

A

To provide energy.

Examples include bread, rice, potatoes, pasta, couscous, cereals and other starchy foods.

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4
Q

What happens if there is a lack of carbohydrates in the diet?

A

Ketosis

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5
Q

What is the function of protein?

Give examples of sources.

A

For growth and repair of cells.

Examples include meat, fish, eggs, beans, pulses and dairy products.

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6
Q

What happens if there is a lack of protein in the diet?

A

Muscle cramping, weakness, soreness (Kwashiorkor)

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7
Q

What is the function of lipids (fats and oils)?

Give examples of sources.

A

To provide energy, store energy in the body and insulate it against the cold.
Examples include butter, oil, nuts, cheese and margarine.

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8
Q

What happens if there is a lack of lipids in the diet?

A

Weight loss, dry skin, hair loss

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9
Q

What is the function of vitamin A?

Give examples of sources.

A

Needed to maintain good vision, healthy skin and strong immunity against infection.
Examples include milk, dairy products (e.g. cheese and yoghurt), mackerel and other oily fish.

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10
Q

What happens if there is a lack of vitamin A in the diet?

A

Night blindness

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11
Q

What is the function of vitamin C?

Give examples of sources.

A

Helps to heal wounds and maintain healthy connective tissue (gives support to other tissues and organs).
Examples include citrus fruits (such as oranges, lemons and limes) and leafy green vegetables (such as sprouts and broccoli).

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12
Q

What happens if there is a lack of vitamin C in the diet?

A

Scurvy

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13
Q

What is the function of vitamin D?

Give examples of sources.

A

Needed to maintain healthy bones and teeth.

Examples include eggs, oily fish, margarine and breakfast cereals (with vitamin D).

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14
Q

What happens if there is a lack of vitamin D in the diet?

A

Rickets, Bone pain

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15
Q

What is the function of calcium in the diet?

Give examples of sources.

A

Needed to maintain healthy bones and teeth, for normal blood clotting and to control muscle contractions.
Examples include milk, cheese, eggs and green leafy vegetables e.g. broccoli and cabbage.

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16
Q

What happens if there is a lack of calcium in the diet?

A

Rickets, weak bones and teeth, poor clotting of the blood and muscles spasms.

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17
Q

What is the function of iron in the diet?

Give examples of sources.

A

Needed to produce haemoglobin, found in red blood cells.

Examples include liver, red meat, beans, nuts and dried fruits.

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18
Q

What happens if there is a lack of iron in the diet?

A

Anaemia

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19
Q

What is the function of water?

Give examples of sources.

A

Needed for cells and body fluids.

Examples include water, fruit juice and milk.

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20
Q

What happens if there is a lack of water in the diet?

A

Dehydration, death

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21
Q

What is the function of dietary fibre?

Give examples of sources.

A

To provide roughage/bulk to help keep the food moving through the gut.
Examples include vegetables, bran, fruit, cereals.

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22
Q

What happens if there is a lack of fibre in the diet?

A

Constipation

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23
Q

Give five factors that affect energy requirements and try to explain each one.

A

Age-The amount of energy we need tends to increase as we approach adulthood. The energy needs of adults go down as they age (less active, stopped growing, metabolic rate slows down).
Sex-Men generally require more energy than women as they have more muscle and are taller (on average).
Body Mass-The greater a person’s body mass, the greater the energy needed.
Pregnancy-During pregnancy, a woman has to carry extra body mass and so requires more energy. She has to feed both the baby and herself and so needs more food to provide nutrients to help the baby grow, as well as having enough energy to function normally.
Activity Level-People who are active tend to need more energy than sedentary people. Athletes need more energy than the average person as they lose lots of it when being active.

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24
Q

What is the function of the mouth?

A

Food is chewed up by the teeth and swallowed. It enters the alimentary canal and digestion begins.

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25
Q

Why is it important to chew?

A

To provide a larger surface area for the enzymes to act upon.

26
Q

What is the function of the salivary glands?

A

Produce saliva which contains the enzyme salivary amylase.

27
Q

What is the role of saliva?

A

To lubricate the food and use the salivary amylase to break down the starch into maltose.

28
Q

What is the function of the oesophagus?

A

Muscular tube which moves ingested food to the stomach using peristalsis.

29
Q

What is the function of the stomach?

A

Organ which contains the enzyme pepsin (a protease enzyme) and hydrochloric acid to kill bacteria.

30
Q

What is the function of stomach acid?

A

It kills many harmful micro-organisms that might have been swallowed along with the food. The enzymes in the stomach work best in acidic condition at a low pH. Protein digestion starts here.

31
Q

What is the function of the liver?

A

Organ which produces bile-used to break down large globules into smaller droplets.

32
Q

What is the function of the gall bladder?

A

Stores bile before releasing it into the duodenum.

33
Q

What is the function of the pancreas?

A

Organ which secretes amylase, lipase and protease enzymes via the pancreatic duct and into the duodenum (the first part of the small intestine).

34
Q

Why is it important that bile and pancreatic juices are alkaline?

A

They neutralise the acidic chyme from the stomach, providing the alkaline conditions needed in the small intestine.

35
Q

What is the function of the duodenum?

A

Food comes into contact with bile and the digestive enzymes-amylase, lipase and protease.

36
Q

What is the function of the ileum?

A

Absorption of the food molecules into the bloodstream takes place.

37
Q

What is the function of the colon?

A

Water from the waste food is absorbed here.

38
Q

What is the function of the rectum?

A

The faeces are stored here.

39
Q

What is the function of the anus?

A

Faeces leave the body here.

40
Q

What is ingestion?

A

Taking food into the digestive system

41
Q

What is digestion?

A

Breaking down larger molecules into simple ones

42
Q

What is absorption?

A

Absorption of small digested molecules into the blood

43
Q

What is assimilation?

A

Converting food molecules into other useful molecules in the body

44
Q

What is egestion?

A

Removal of undigested material from the body

45
Q

What is the difference between and excretion and egestion?

A

Excretion is the removal of toxic materials, waste products of metabolism and excess substances from organisms. Egestion is the passing out of undigested food as faeces, through the anus.

46
Q

Explain how food is moved through the gut by peristalsis.

A

Due to the contractions of the muscles in the alimentary canal, above the bolus, food is pushed down the oesophagus. The muscles work together to produce wave-like contractions. These have a squeezing action that pushes the bolus through the gut. This is known as peristalsis. Fibre in the food keeps the bolus bulky and soft, making peristalsis easier.

47
Q

What are enzymes?

A

Enzymes are protein molecules in cells which work as biological catalysts. They speed up the rate of chemical reactions in the body, but do not get used up in the process, so can be used over and over again.

48
Q

Which organ produces enzymes?

A

Pancreas

49
Q

Where are amylase enzymes found in the alimentary canal?

What is the substrate and product of amylase?

A

They are found in the mouth and small intestine.

The substrate is starch and the product is maltose.

50
Q

Where are maltase enzymes found in the alimentary canal?

What is the substrate and product of maltase?

A

They are found in the small intestine.

The substrate is maltose and the product is glucose.

51
Q

Where are protease enzymes found in the alimentary canal?

What is the substrate and product of protease?

A

They are found in the stomach, pancreas and small intestine.

The substrate is protein and the product is amino acids.

52
Q

Where are lipase enzymes found in the alimentary canal?

What is the substrate and product of lipase?

A

They are found in the small intestine.

The substrate is lipids (fats and oils) and the product is fatty acids and glycerol.

53
Q

What is bile?

A

Bile is a substance made by the liver and stored in the gall bladder. It flows into the small intestine via the bile duct.

54
Q

What is the role of bile?

A

Bile salts emulsify lipids (fats and oils). This means that they break down large globules of fat into smaller droplets so that there is an increased surface area for lipase to break down the fats into fatty acids and glycerol. Sodium hydrogen carbonate in bile neutralises stomach acids and so provides the right pH for pancreatic enzymes to work.

55
Q

Explain how the villi are adapted for the absorption of the products of digestion from the small intestine.

A

~The villi and the microvilli provide a large surface area for absorption.
~They have a single layer of epithelial cells so there is a short diffusion distance.
~They have a rich capillary network to take away the nutrients and transport them around the body. This helps them to maintain a steep concentration gradient.
~They have a lacteal in the centre, which is connected to a lymph vessel to help transport fatty acids and glycerol around to the cells.

56
Q

Give the method of an experiment to investigate the energy content in a food sample e.g. Shredded Wheat.

A
  1. Put 20cm^3 water in a boiling tube.
  2. Attach the boiling tube to a clamp stand so that it is about 10cm above the bench.
  3. Place a heatproof mat underneath the boiling tube.
  4. Place the thermometer in the boiling tube and secure with a clamp.
  5. Record the temperature of the water.
  6. Weigh the Shredded Wheat and record its mass.
  7. Push the Shredded Wheat carefully onto the mounted needle.
  8. Start the Shredded Wheat burning in a hot Bunsen flame.
  9. Quickly, but carefully, move the Shredded Wheat out of the flame and hold it beneath the boiling tube.
  10. Record the highest temperature of the water that is reached (If the Shredded Wheat goes out, relight it quickly and repeat the heating of the water until it will not burn any more).
57
Q

What is the formula in this experiment to work out the heat energy produced by 1g of Shredded Wheat?

A

Mass of water (20) x 4.2 x temperature change of water/ 1000 x mass of Shredded Wheat

58
Q

At the start, the Shredded Wheat contains chemical energy. What energy changes must take place as the Shredded Wheat burns?

A

The chemical energy must change into heat and light energy.

59
Q

Why should you calculate the energy produced by 1g of Shredded Wheat rather than per Shredded Wheat?

A

All of the Shredded Wheats weight different amounts whereas 1 gram is a fixed amount, resulting in a fair test.

60
Q

Why was it important to relight the Shredded Wheat and continue if it stopped boiling underneath the boiling tube?

A

To ensure that all the energy in the Shredded Wheat is used up.

Biology (10 decks)

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