Topic 3: Human nutrition Flashcards
What chemicals make up carbohydrates?
Carbon, hydrogen and oxygen. They can be broken down into glucose
What chemicals make up proteins?
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What chemicals make up lipids?
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What is the structure of carbohydrates, lipids and proteins?
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What is an enzyme?
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What is the Lock and Key model?
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What factors affect enzyme activity?
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PRACTICAL: what is the practical to investigate the effects of temperatures on enzyme activity?
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PRACTICAL: what is the practical to investigate the effects of pH temperatures on enzyme activity?
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What is denaturing?
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What is the optimum pH and optimum temperature for enzyme activity?
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What are carbohydrates used for in the body?
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What foods contain carbohydrates?
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What are lipids used for in the body?
.
What foods contain lipids?
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What are proteins used for in the body?
.
What foods contain proteins?
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What is the role of vitamin A in the body?
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What foods contain vitamin A?
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What is the role of vitamin C in the body?
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What foods contain vitamin C?
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What is the role of vitamin D in the body?
.
What foods contain vitamin D?
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What is the role of calcium in the body?
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What foods contain calcium?
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What is the role of iron in the body?
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What foods contain iron?
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What is the role of water in the body?
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What is the role of dietary fiber in the body?
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What foods contain fiber?
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How do energy requirements change with age, pregnancy and activity levels?
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Describe the structure and function of the human alimentary canal
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Where is bile produced?
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Where is bile stored?
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What is the function of bile?
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How is the small intestine adapted for absorption of nutrients?
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PRACTICAL: describe a practical investigating the energy in food
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What food test is used to test for glucose?
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What food test is used to test for starch?
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What food test is used to test for lipids?
.
What food test is used to test for protein?
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