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Biology IGCSE > Topic 7: Human Nutrition > Flashcards

Topic 7: Human Nutrition Flashcards

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1
Q

Absorption

A

The movement of useful substances through the wall of the intestine into the bloodstream.

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2
Q

Alimentary canal

A

A long, hollow, muscular tube running through the body where digestion and absorption takes place.

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3
Q

Amylase

A

An enzyme found in saliva and pancreatic juice that breaks down starch to simpler sugars (i.e. maltose).

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4
Q

Anus

A

The opening at the far end of the alimentary canal that controls egestion.

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5
Q

Assimilation

A

The movement of simple food molecules into the cells of the body where they are used.

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6
Q

Bile

A

A green, watery fluid produced by the liver that is stored in the gallbladder and secreted via the bile duct into the duodenum. It consists of bile salts which emulsify fats, increasing the surface area for lipase action, and an alkaline fluid which neutralises gastric juices from the stomach.

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7
Q

Calcium

A

A mineral salt found in milk, cheese, eggs and fresh green vegetables that is required to maintain healthy teeth and bones, for muscle contraction and for blood clotting.

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8
Q

Canines

A

Teeth with a pointed tip positioned either side of the incisors that are adapted for cutting pieces of food.

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9
Q

Carbohydrates

A

A class of food that is used as an energy source in cells. Carbohydrates are abundant in potatoes, bread, pasta, rice etc.

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10
Q

Cement

A

A tissue covering the surface of the root that allows connection of the tooth to the bony socket in the jaw.

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11
Q

Chemical digestion

A

A type of digestion that involves breaking down large, insoluble molecules into smaller, soluble molecules using enzymes.

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12
Q

Colon

A

the first section of the large intestine that reabsorbs water and bile salts from the waste material.

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13
Q

Dentine

A

A hard bony tissue underlying the enamel. It is softer than enamel.

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14
Q

Duodenum

A

The first section of the small intestine which receives pancreatic juice for the chemical digestion of proteins, lipids and starch, and the neutralisation of stomach acid. It also receives bile from the gall bladder.

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15
Q

Egestion

A

The removal of undigested waste material as faeces from the body.

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16
Q

Enamel

A

The hard outer coating of the crown of the tooth.

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17
Q

Fats

A

A class of food that has a variety of roles in organisms including insulation, structure, protection of organs and energy storage. Animal fats are abundant in meat, milk, cheese and egg yolk. Plant fats are found as oils in fruits and seeds and are used to make margarine.

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18
Q

Fibre

A

A complex carbohydrate found in plant-based foods that provides bulk, softening the faeces and supporting regular bowel movements. A diet lacking in fibre may result in constipation.

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19
Q

Gall bladder

A

An organ that stores bile produced in the liver. It secretes bile into the duodenum via the bile duct.

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20
Q

Gastric juice

A

A digestive juice secreted from glands in the stomach lining that contains proteases for the chemical digestion of proteins to amino acids. Hydrochloric acid dissolves in gastric juice, forming a weak solution.

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21
Q

Gum

A

The tissue that overlies the jaw bone inside of the mouth.

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22
Q

Hydrochloric acid

A

A chemical found in gastric juice that kills harmful microorganisms in food (via enzyme denaturation) and provides an optimum pH for enzyme (pepsin) activity.

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23
Q

Incisors

A

Chisel-shaped teeth at the front of the mouth adapted for cutting pieces of food.

24
Q

Ingestion

A

The process by which organisms take food and drink into their bodies through the mouth.

25
Q

Iron

A

A mineral salt found in red meat, eggs, nuts, wholegrains and fresh green vegetables that is required for the production of haemoglobin in red blood cells.

26
Q

Lacteal

A

The lymphatic vessels of the small intestine through which digested fats enter the lymphatic system.

27
Q

Large intestine

A

An organ in the alimentary canal where water is reabsorbed from the waste material stored as faeces. It is made up of the colon and the rectum.

28
Q

Lipase

A

An enzyme found in pancreatic juice that breaks down fats to fatty acids and glycerol.

29
Q

Liver

A

An organ that produces and secretes bile into the gallbladder. In the liver, digested foods (e.g. glucose) are assimilated and excess amino acids are deaminated.

30
Q

Malnutrition

A

A condition resulting from a diet lacking in, or too rich in nutrients.

31
Q

Maltase

A

An enzyme located on the membranes of the epithelial lining of the small intestine that breaks down maltose to glucose.

32
Q

Physical digestion

A

A type of digestion that involves physically breaking down food into smaller pieces. This increases the surface area for chemical digestion.

33
Q

Microvilli

A

Protrusions of the epithelial cell membrane that provide a large surface area for absorption in the ileum.

34
Q

Molars

A

Teeth with four or five cusps positioned at the back of the mouth. They have two or three roots and are adapted for chewing and grinding food.

35
Q

Mouth

A

The upper opening of the alimentary canal through which food enters the body. Mechanical and chemical digestion of starch take place here.

36
Q

Oesophagus

A

A muscular tube that carries food from the mouth to the stomach by peristalsis.

37
Q

Pancreas

A

A gland situated behind the stomach that - via the pancreatic duct - secretes pancreatic juice into the duodenum.

38
Q

Pancreatic juice

A

A digestive juice secreted from the pancreas into the duodenum that contains a variety of enzymes for the chemical digestion of proteins, lipids and starch. It also contains sodium hydrogencarbonate which partially neutralises gastric juices from the stomach.

39
Q

Pepsin

A

A protease enzyme secreted in the stomach that breaks down proteins into peptides.

40
Q

Peristalsis

A

The contraction of the circular muscle behind the bolus of food and the relaxation of the longitudinal muscle in front, forcing food down the gut.

41
Q

Premolars

A

Teeth with two cusps positioned behind the canines and in front of the molars. They have one or two roots and are adapted for tearing and grinding food.

42
Q

Protease

A

An enzyme found in the stomach and small intestine that breaks down protein to amino acids. There are two types of protease enzymes: pepsin and trypsin.

43
Q

Proteins

A

A class of food that is required for the growth and repair of cells. Important sources of protein include lean meat, fish, milk, eggs, cheese, seeds and nuts.

44
Q

Pulp cavity

A

The inner chamber of the tooth containing nerves, blood vessels and connective tissue, collectively known as pulp.

45
Q

Rectum

A

The second segment of the large intestine that stores faeces prior to egestion.

46
Q

Saliva

A

An extracellular fluid secreted by the salivary glands that lubricates the food and causes small pieces to stick together to form a bolus. It also contains the enzyme amylase.

47
Q

Salivary glands

A

Glands in the oral cavity that secrete saliva containing amylase for chemical digestion.

48
Q

Scurvy

A

A deficiency disease resulting from a lack of vitamin C. Symptoms include bleeding under the skin and around gums, stunted growth in children, and very dry skin and hair.

49
Q

Small intestine

A

An organ in the alimentary canal where digestive enzymes and bile are mixed with food and the resulting digested materials are absorbed into the bloodstream. It is made up of the duodenum and the ileum.

50
Q

Stomach

A

A muscular organ that receives food from the oesophagus. Mechanical digestion (mixing and grinding) and chemical digestion of protein occur here. It also contains hydrochloric acid to kill bacteria.

51
Q

Trypsin

A

A protease enzyme secreted by the pancreas (in an inactive form) into the duodenum where it is activated and breaks down proteins into peptides.

52
Q

Villi

A

Finger-like projections on the surface of the ileum wall that provide a large surface area for the absorption of food.

53
Q

Vitamin C

A

A vitamin found in citrus fruits, fresh green vegetables, tomatoes and potatoes that is required to protect cells and maintain healthy connective tissue, blood vessels, bones and cartilage. A deficiency in vitamin C leads to scurvy.

54
Q

Vitamin D

A

A vitamin found in dairy products, egg yolk and oily fish that is required to maintain healthy bones and teeth. The body can also manufacture vitamin D when exposed to sunlight.

55
Q

Vitamins

A

A group of organic substances which are required for the maintenance of health and the functioning of an organism’s metabolism.

56
Q

Water

A

An essential nutrient found in the cytoplasm. It is an important solvent in organisms. https://bit.ly/pmt-cc

Biology IGCSE (10 decks)

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