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Biology > Section 2: Human nutrition > Flashcards

Section 2: Human nutrition Flashcards

balanced diet, energy from food, digestion, enzymes, the alimentary canal

1
Q

What are the 7 nutrition groups

A

Carbohydrates, lipids, proteins, vitamins, mineral ions, water and dietary fibre

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1
Q

Balanced diet definition

A

A balanced diet should include all 7 nutrient groups in the correct proportions to meet the bodies needs

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2
Q

Describe the source, function and deficiency for carbohydrates

A

Source: bread, pasta
Function: provide energy, fuel for respiration
Deficiency: lack of energy

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3
Q

Describe the source, function and deficiency for proteins

A

Source: meat, fish, chickpeas
Function: growth and repair of tissues and to make enzymes
Deficiency: Kwashiorkor

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4
Q

Describe the source, function and deficiency for lipids

A

Source: butter, oil seeds
Functions: provide energy, act as an energy store, provide insulin, make cell membranes
Deficiency: Lack of energy, cell membranes are not formed

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5
Q

Describe the source, function and deficiency for Vitamin A

A

Source: liver, eggs, dairy
Function: Makes a chemical in the retina to protect the eye
Deficiency: Poor eyesight

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6
Q

Describe the source, function and deficiency for Vitamin C

A

Source: Citrus fruits, strawberries
Function: Make connective tissue
Deficiency: scurvy

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7
Q

Describe the source, function and deficiency for Vitamin D

A

Source: cheese, fish, eggs
Function: Absorption of calcium in the bones
Deficiency: Rickets (in children), Osteoporosis (adults)

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8
Q

Describe the source, function and deficiency for mineral calcium

A

Source: dairy products
Function: make bones and teeth strong and healthy
Deficiency: Rickets and osteoporosis

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9
Q

Describe the source, function and deficiency for mineral ion

A

Source: red meat
Function: needed to make haemoglobin for healthy blood
Deficiency: Anemia

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10
Q

Describe the source, function and deficiency for fibre

A

Source: wholegrain bread
Function: aids the movement of food through the gut
Deficiency: constipation, bowel cancer

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11
Q

Describe the source, function and deficiency for water

A

Source: liquids, wet foods e.g. watermelon
Function: provide medium for chemical reactions to occur
Deficiency: dehydration

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12
Q

What factors effects energy requirements

A
  • Age
  • Activity level
  • Sex
  • Pregnancy
  • Breast feeding
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13
Q

How do energy requirements vary with age, activity and pregnancy

A

Age: children and teenagers require more energy as they are growing and more active
Activity level: the more active you are the more energy you need
Pregnancy: require more energy to support their larger mass and the foetus

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14
Q

Describe how mechanical digestion occurs in the mouth

A

Food is broken up into smaller pieces by mouth chewing

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15
Q

Describe how chemical digestion occurs in the mouth

A

The salivary glands secrete saliva which contains the enzyme amylase, this breaks down starch into maltose

16
Q

How do we swallow

A

A bolus which is a ball of food shaped by the tongue, is moved to the back of the mouth and then pushed down the oesophagus by peristalsis

17
Q

What is peristalsis

A

Two sets of muscles push the food down the oesophagus. The circular muscles contract behind the bolus pushing it along. When the longitudinal muscles contract they make the oesophagus wider.

18
Q

What is the oesophagus

A

a long tube that connects the mouth to the stomach.

19
Q

Describe how mechanical digestion occurs in the stomach

A

Food is churned by stomach muscles contracting

20
Q

Describe how chemical digestion occurs in the stomach

A

Enzyme pepsin is release and breaks down proteins into peptides

21
Q

Why is Hydrochloric acid released in the stomach

A
  • Pepsins optimum pH is an acidic pH
  • Kills bacteria that has been ingested with the food
22
Q

What is the first section of small intestine call

A

duodenum

23
Q

How do enzymes get to the duodenum and where are they made

A

The enzymes are made in the pancreas and releases into the duodenum via the pancreatic duct

24
Q

What is the role of trypsin in the duodenum

A

To break down proteins into peptides.

25
Q

What is the role of amylase in the duodenum?

A

To break down starch into maltose

26
Q

What is the role of lipase in the duodenum

A

To break down lipids into fatty acids and glycerol

27
Q

What is the role of the duodenum wall

A

Makes and secretes enzymes

28
Q

What is the role of maltase in the duodenum

A

To break down maltose into glucose

29
Q

What is the role of peptidase in the duodenum?

A

To break down peptides into amino acids

30
Q

How does food move through the duodenum

A

peristalsis

31
Q

Where is bile produced, stored and released

A

Produced by the liver and stored in the gall bladder,
before being released into the duodenum through the bile duct

32
Q

What are the function of bile

A
  • Neutralises the stomach acid. Enzymes in the duodenum work best at pH 7-8.
  • Emulsifies lipids - breaks large droplets into smaller
    droplets, increasing the surface area for lipase to digest the fats.
33
Q

What is the second part of the small intestine called

A

Ileum

34
Q

What is the purpose of the ileum

A

To absorb small molecules

35
Q

How is the ileum adapted for absorption

A
  • Large surface area - folding of ileum, villi and microvilli (folds on the surface of cells lining the villi) all increase surface area.
  • Short diffusion distance - the villi walls are one cell thick
  • High concentration gradient provided by capillary network
    and lacteals removing absorbed molecules.
  • very long so there is time to absorb all everything
36
Q

What is the role of the colon

A

The colon is the site for all reabsorption of water, leaving a semi- solid waste material

37
Q

What is the role of the rectum and anus

A

The rectum is where the faeces is stored and then egested from the anus

38
Q

Describe an investigation to find the energy in food

A
  1. Measure 25cm3 of water, pour it into the boiling tube
    Record the starting temperature.
  2. Light the foodstuff over a Bunsen, then hold the food under a boiling tube of water to heat it.
  3. If the food stops burning, it needs to be relit until it will no longer burn.
  4. Measure the finishing temperature of the
    water and calculate the temperature change.
  5. Use the following equation to determine energy:
    Energy released (J) = mass of water (g) x rise in temperature (°C) x 4.2

Biology (4 decks)

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