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Biology🍃 > Topic1.3 - Nutrition & Health > Flashcards

Topic1.3 - Nutrition & Health Flashcards

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1
Q

Types of carbohydrates

A 
Glucose
Lactose
Cellulose
Starch
Glycogen
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2
Q

Function for glucose

A

Provides energy rapidly

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3
Q

Function for lactose

A

Provides energy rapidly

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4
Q

Function for cellulose

A

Indigestible - what the bulk of fibre is composed of

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5
Q

Function for starch

A

Slow release energy

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6
Q

Function for glycogen

A

Energy storage in animal cells

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7
Q

Good sources of glucose

A

Sweets

Chocolate

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8
Q

Good sources of lactose

A

Milk (especially breast milk)

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9
Q

Good sources of cellulose

A

All plant material (plant cell walls are composed of cellulose)

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10
Q

Good sources of starch

A

Potatoes
Bread
Pasta
Rice

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11
Q

Good sources of glycogen

A

All animal material especially red meat

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12
Q

Carbohydrates provide ……kJ/g

A

17kJ/g

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13
Q

All carbohydrates are composed of ………, ……… & ………

A

Carbon, hydrogen & oxygen

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14
Q

Starch is composed of ……… … ………

A

Chains of glucose

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15
Q

Glycogen notes

A

Most animals store a lot of glycogen in muscles and liver

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16
Q

Function for protein

A

Growth, maintenance & repair

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17
Q

Good sources of protein

A

Red meat
Fish
Pulses
Eggs

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18
Q

Protein provides …kJ/g of energy

A

18kJ/g

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19
Q

Proteins are composed of ………, ………, ……… & ………

A

Carbon, hydrogen, oxygen & nitrogen

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20
Q

Function for fat

A

Insulation, energy & protection of organs (kidneys)

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21
Q

Good sources of fat

A

Red meat (bacon)
Crisps
Butter
Chips

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22
Q

Fats provide …kJ/g of energy

A

38kJ/g

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23
Q

Fats are composed of ………, ……… & ………

A

Carbon, hydrogen & oxygen

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24
Q

Function of vitamin C

A

Maintains cell health, especially those found in the walls of blood vessels
Strengthens immune system

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25
Q

Good sources of vitamin C

A

Citrus fruit
Blackcurrants
Broccoli

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26
Q

Vitamin C deficiency disease

A

Scurvy

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27
Q

Vitamin D function

A

Allows absorption of calcium & is therefore required for strong bones and teeth.

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28
Q

Good sources of vitamin D

A 
The action of sunlight on the skin
Oily fish
Liver
Eggs
Milk
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29
Q

Vitamin D prevents…

A

…Osteoporosis later in life

30
Q

Function for iron

A

Part of the haemoglobin molecule in red blood cells, needed to transport oxygen

31
Q

Good sources of iron

A

Red meat
Green leafy veg
Liver

32
Q

Iron deficiency disease

A

Anaemia (due to a lack of red blood cells) - lack of energy due to poor oxygen supply

33
Q

Function for calcium

A

Needed for strong bones and teeth, muscle contraction and blood clotting

34
Q

Good sources of calcium

A

Milk & dairy products

Fresh fruit and veg

35
Q

Calcium deficiency disease

A

Rickets

36
Q

Function for water

A

All reactions take place in solution, transport (blood plasma), fluid in joints, cytoplasm in cells

37
Q

Good sources of water

A

Fresh fruit and veg

Drinks (milk, juice, etc)

38
Q

Lack of water leads to…

A

Dehydration - can lead to loss of cell function

39
Q

Function for fibre

A

Essential to prevent constipation and maintain a healthy digestive system

40
Q

Good sources of fibre

A

Breakfast cereals
Wholegrain products
Fresh fruit and veg

41
Q

Most fibre in our diets comes from…

A

…the cellulose found in plant cell walls

42
Q

An individual’s diet must supply enough of each of the food groups to ensure ……… ………… and ………… of body function.

A

healthy development and maintenance

43
Q

Why do men need more energy than women?

A

They tend to be larger and have a greater muscle mass with more cells needing more energy than women

44
Q

Why do children and teens need more energy?

A

For growth

45
Q

Why does a pregnant woman need more energy?

A

She needs energy for both herself and for the growth of the foetus

46
Q

Calculation for BMI

A

square of height (m)

47
Q 
BMI…
Less than 16.5      ->
From 16.5 to 18.5 ->
From 18.5 to 25    ->
From 25 to 30      ->
From 30 to 35      ->
From 35 to 40      ->
Above 40              ->
A 
<16.5 -> severely underweight
16.5-18.5 -> underweight 18.5-25 -> normal
25-30 -> overweight
30-35 -> obese
35-40 -> clinically obese
>40-> dangerously obese
48
Q

BMR (…… ……… ……) indicates how much energy a person requires … ……

A

Basal metabolic rate

At rest

49
Q

Body functions that need energy as part of our BMR:

A

Digestion
Movement
Brain function
Nerve impulses

50
Q

Why does your BMR decrease as you get older?

A

You don’t need it for growth

51
Q

Major cause of obesity

A

Environmental- what people eat and what people do

52
Q

In some cases individuals can be obese due to…

A

Inherited conditions where fat is stored more readily and not broken down easily

53
Q

A diet low in …, … and … but high in … which plenty of fruit and veg is a major part of avoiding obesity but is also beneficial for many other reasons

A

Refined sugar, fat and salt but high in fibre

54
Q

High fibre diets can reduce your risk of developing…

A

Some bowel cancers

55
Q

Fresh fruit and veg contain … that help support … … and have been linked to slowing down the … … in cells

A

Antioxidants
Cell function
Ageing process

56
Q

A more active lifestyle is also recommended as this will use more … and improve …

A

Energy

Circulation

57
Q

Health issues associated with obesity

A 
Heart disease
High blood pressure
Stroke
Type 2 diabetes
Arthritis
58
Q

Heart disease

A
  • result of poor blood supply to the heart muscle
  • results from a build up of fatty substances i.e. cholesterol
  • unbalanced diet -> too much fat
59
Q

High blood pressure

A
  • force that blood is pumped by the heart
  • linked to heart attacks and stokes
  • other organs such as kidneys can be affected
60
Q

Stroke

A
  • life-threatening - blood supply to part of brain is cut off
  • fatty deposits in arteries leading to brain
  • face, arms, speech, time
61
Q

Type 2 Diabetes

A
  • insulin not used properly
  • sugar levels not controlled correctly
  • modify diet
  • too much sugar in diet
62
Q

Arthritis

A
  • joints - pain and inflammation

- added weight from obesity - more strain on joints at an earlier age

63
Q

Safety rule when carrying out food tests

A

Ensure the ethanol is kept away from naked flames (highly flammable)

64
Q

Test for starch

A

Iodine solution

Yellow/brown ->blue/black

65
Q

Test for sugar

A

Benedict’s solution

Heat gently in a water bath

Blue -> green -> brick red

66
Q

Test for protein

A

Biuret solution (CuSO4 and NaOH)

Blue -> lilac

67
Q

Test for fat

A

Emulsion test

Causes water and ethanol solution to change from clear to form a white emulsion at the top of the solution

68
Q

Test for vitamin C

A

DC PIP

Deep blue -> pale pink -> clear

69
Q

Finding the concentration of vitamin C

A

Volume (ml) of fruit juice sample

(All x100%)

70
Q

What happens to vitamin C when fruit and veg are heated?

A

The vitamin C is broken down as the cells break open and release the vitamins

71
Q

Energy released from food per gram (J) =

A

mass of food sample (g)

72
Q

How is the energy in food experiment inaccurate?

How can it be further improved?

A

Heat can escape around the test tube and not increase the temperature

Confine the heat around the test tube so no heat energy is lost

Biology🍃 (9 decks)

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