Section 2: Human Nutrition Flashcards

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1
Q

what are carbohydrates made up of?

A

simple sugars

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2
Q

what elements do carbohydrate molecules contain?

A

carbon, hydrogen and oxygen

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3
Q

what are starch and glycogen (two examples of large, complex carbohydrates) made up of?

A

starch - maltose, glycogen- glucose

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4
Q

what are proteins made up of?

A

amino acids

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5
Q

what elements do proteins contain?

A

carbon, nitrogen, hydrogen and oxygen

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6
Q

what are lipids made up of?

A

fatty acids and glycerol

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7
Q

what elements do lipids contain?

A

carbon, hydrogen and oxygen

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8
Q

what is the test for glucose? what colour change of precipitates can be observed?

A

benedict’s reagent: precipitate turns from blue-green-yellow-orange-brick red in the presence of glucose

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9
Q

what is the test for starch?

A

iodine turns from browny orange to dark bluish black in the presence of starch.

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10
Q

what is the function of carbohydrates?

A

they provide energy

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11
Q

what are the functions of lipids?

A

provide energy, act as an energy store, provide insulation

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12
Q

what is the function of proteins?

A

needed for the growth and repair of tissue, provide energy in emergencies

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13
Q

what is the function of Vitamin A?

A

helps tp improve vision , keeps skin and hair healthy

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14
Q

what is the function of Vitamin C?

A

prevents scurvy

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15
Q

what is the function of Vitamin D?

A

needed for calcium absorption

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16
Q

what is the function of Calcium? what kind of nutrient is it?

A

it is a mineral ion, needed to make bones and teeth

17
Q

what is the function of the mineral ion iron?

A

needed to make haemoglobin for healthy blood

18
Q

what is the function of water in the body?

A

constant supply is needed to replace water lodt through urination, breathing, sweating etc… almost every bodily function relies on water

19
Q

what is the function of dietary fibre?

A

aids movement of food through the gut

20
Q

What are the six essential nutrients

A

Carbohydrates, proteins, lipids, vitamins minerals and water

21
Q

Describe the process of calorimetry

A

Weigh a small amount of food, skewer on a mounted needle. Add water to a boiling tube and measure the temperature of it. Set fire to the food using a Bunsen burner flame. Hold the burning food under the boiling tube until it goes out, relight it until the food won’t catch fire again. Measure the temperature change

22
Q

How to calculate the amount of energy in food (joules)

A

Energy in food = mass of water(g) x temperature change of water(•C) x 4.2

23
Q

How to calculate the amount of energy in joules per gram?

A

Energy per gram of food = energy in food(J) / mass of food(g)

24
Q

What does amylase do?

A

Converts starch into maltose

25
Q

What does maltase do?

A

Converts maltose into glucose

26
Q

What digestive enzyme breaks proteins down into amino acids?

A

Protease

27
Q

What does lipase break lipids into?

A

Glycerol and fatty acids

28
Q

What are the four digestive enzymes?

A

Amylase, lipase, protease, maltase

29
Q

what is the role of bile in the digestive process?

A

neutralises the stomach acid and emulsifies fats

30
Q

where is bile produced and stored and released?

A

produced in the liver, stored in the gall bladder, released into the small intestine

31
Q

how does bile emulsify fats?

A

it breaks fats into tiny droplets so that there is a larger surface area of fat for the lipase enzyme to work on

32
Q

what is the pH of bile? why?

A

it is alkaline, to neutralise the acidic