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Biology > Unit 2 - Module 2 - Food > Flashcards

Unit 2 - Module 2 - Food Flashcards

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0
Q

What are the seven components in a balanced diet?

A 
Carbohydrates
Proteins
Fats
Vitamins
Minerals
Water
Fibre or roughage
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1
Q

What does good nutrition do?

A 
Provides better health
Ensures a stronger immune system
Means to you become ill less often
Helps you learn more effectively 
Makes you stronger
Makes you more productive
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2
Q

Why do we need carbohydrates in our diet?

A

They are our main source of energy

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3
Q

Why do we need proteins in our diet?

A

They are essential for growth and repair of muscle and other body tissues.

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4
Q

Why do we need fats in our diet?

A

They are essential as a source of energy and also important in cell membranes, waterproofing, absorption of fat soluble vitamins and many other roles

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5
Q

Why do we need vitamins in our diet?

A

They play many important roles in the chemical processes taking place inside cells. Some are water soluble some are fat soluble.

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6
Q

Why do we need minerals in our diet?

A

They are inorganic elements that are essential to the body’s normal functions.

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7
Q

Why do we need water in our diet?

A

It is essential to body function. Used in transporting substances around the body. About 60% is water.

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8
Q

Why do we need fibre or roughage in our diet?

A

It is essential for healthy functioning of the digestive system.

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9
Q

In general, what proportions should energy intake come from?

A

57% carbohydrates
30% fats
13% protein

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10
Q

What is malnutrition caused by?

A

An unbalanced diet.

It is not just deficiency but also obesity.

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11
Q

What causes obesity?

A

Consuming too much energy. This excess energy is deposited as fat in the adipose tissues.

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12
Q

Others than excess fat, what is also a problem in obesity?

A

The location of where the fat is deposited.
Extra fat around the middle (Apple shaped) are more at risk than people with excess fat around the hips and thighs ( pear shaped)

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13
Q

How is obesity a growing problem?

A

In early 1980s 6% of men and 8% of women in the UK were obese.
20 years later 25% of men and 20% of women are obese.
Number of obese children is increasing also.

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14
Q

What health problems is obesity thought to be the most important dietary factor?

A

Cancer
Cardiovascular disease
Type 2 diabetes.

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15
Q

What other health problems is obesity linked to?

A

Gallstones
Osteoarthritis
High blood pressure (hypertension)

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16
Q

What is the cause of CHD?

A

Deposition of fatty substances in the walls of the coronary arteries. This deposition is known as atherosclerosis. It narrows the size of the lumen and restricts blood flow to the heart muscle.

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17
Q

What components in our diet reduce the risk of CHD?

A

Dietary fibre
Moderate alcohol consumption
Eating oily fish.

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18
Q

What components increase the risk of CHD?

A

Salt
Fats
Cholesterol

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19
Q

Why does salt increases the risk of CHD?

A

Excess salt decreases the water potential of the blood.
More water is held in the blood and the blood pressure increases.
This can lead to hypertension which can damage the inner lining of the arteries p, which is one of the early steps in atherosclerosis.

20
Q

More on how fats increase the risk of CHD?

A

Saturated fats are more harmful than unsaturated fats.

Animal fats tend to be saturated and plant fats tend to be unsaturated.

21
Q

Figures on cholesterol and CHD?

A

High blood cholesterol concentrations have been linked to 45-47% of deaths from CHD.
It should be maintained below 5.2mmol dm-3

22
Q

How is cholesterol carried in the blood?

A

In the form of lipoproteins. These are tiny balls of fat combined with protein
High-density lipoproteins
Low-density lipoproteins

23
Q

What are HDLs produced from?

A

A combination of unsaturated fats, cholesterol and protein.

24
Q

In which direction to HDLs carry cholesterol?

A

From the body tissues back to the liver.

25
Q

What happens to HDLs when they reach the liver?

A

Liver cells have receptors that allow HDLs to bind to their cell surface membrane.
In the liver it is used in cell metabolism to make bile or is broken down.

26
Q

Why are unsaturated fats thought to be more beneficial than saturated fats?

A

HDLs use unsaturated fats.
High levels of HDLs are associated with reducing blood cholesterol levels.
They reduce deposition in the artery walls by atherosclerosis and may help remove the fatty depositions.

27
Q

What are LDLs produced from?

A

A combination of saturated fats, cholesterol and protein.

28
Q

In which direction to LDLs carry cholesterol?

A

From the liver to the tissues.

29
Q

What happens to LDLs when they reach the tissues?

A

Tissue cells have receptor sites that allow LDLs to bind to their cell surface membranes. Used in plasma membranes etc.

30
Q

What causes an increase in LDL concentration?

A

If too much saturated fat and cholesterol is consumed in the diet.

31
Q

What are the effects of high blood concentration of LDLs?

A

Causes depositing in artery walls.

32
Q

How to different fats affect LDL receptors?

A

Saturated fats decrease activity of LDL receptors. Therefore as blood. LDL concentration increases, less is removed for the blood
Polyunsaturated fats increase activity of LDL receptors and so decreases the concentration do LDL in the blood
Monounsaturated fats also seem to help remove LDLs from the blood.

33
Q

In plants how is it possible to make food production more efficient?

A

Improve the growth rate of crops
Increase the yield of each plant
Reduce losses of crops due to diseases and pests
Make harvesting easier by standardising plant size
Improve plant responses to fertilisers.

34
Q

In animals, how is it possible to make food production more efficient?

A

Improve the rate of growth
Increase productivity
Increase resistance to disease.

35
Q

What are the three stages to selective breeding?

A

Isolation
Artificial selection
Inbreeding or line breeding

36
Q

Describe the process of selective breeding.

A

Select a pair of animals or plants that display desired characteristics.
Allow pair to reproduce.
Offspring are sorted carefully to select those with best combination of characteristics. Only these are allowed to reproduce.
After many generations required characterises become more exaggerated.

37
Q

What new technique is used in selective breeding?

A

Marker assisted selection
A section if DNA is used as a marker to recognise the desired characteristic.
Once offspring have been produce, their DNA is checked for marker.
This allows selection at a very early stage.

38
Q

What are some example of selective breeding?

A

Farmers breed cattle for high milk yield or meat production
Farmed salmon have been selected to grow more quickly so that time-to-market has been cut by 30%. Disease resistance and meat quality have been improved.
Chickens are bread for egg production or meat production. Egg layer can produce of 300 a year, whereas others 20-30 a year.

39
Q

What are some example of marker assisted selection?

A

Tomatoes with better disease resistance. Wild tomato variety with good resistance was found and allele responsible was found and bread into domestic variety.
Apples have been bread with improved disease resistance

40
Q

What do fertilisers do?

A

Replace minerals in the soil, that have been removed by previous crops.
They increase the rate of growth and overall size of the crop

41
Q

What are pesticides used for?

A

Kill organisms that cause disease in crops that would reduce the yield or kill the crop.
Animals also, e.g. sheep are dipped to kill ticks.

42
Q

Why are antibiotics used?

A

Reduce spread of disease among animals that are intensively farmed and close proximity to each other.

43
Q

How can microorganism so spoil our food?

A

Visible growth - most obvious when fungi grow. For example, moulds Mucor and Penicillium grown on bread.
Use external digestion process. Release enzymes and absorb nutrients,food often smells sweet .
Toxins - bacterium Clostridium botulinum produces botulin, very toxic
Cause infection - Salmonella bacteria attack lining of stomach and digestive system

44
Q

What some are the treatment methods to kill microorganism or prevent their reproduction?

A

Cooking - denatures enzyme and proteins, kills MOs
Pasteurising - heat to 72oC for 15 seconds and cool rapidly to 4oC kills MOs
Drying, salting and coating in sugar - dehydrate MO as water leaves
Smoking - hard, dry outer surface smoke contains antibacterial chemicals
Pickling - acid pH to kill by denaturing enzymes and proteins
Irradiation - ionising radiation kills by disrupting DNA structure
Cooling and freezing - retard enzyme activity so metabolism, growth and reproduction is very slow.

45
Q

What methods are the to prevent further contamination of food?

A

Canning - food is heated and sealed in airtight cans
Vacuum wrapping - air is excluded to microbes cannot respire aerobic ally
Any plastics or paper packaging

46
Q

How are microorganisms used in yogurt?

A

Lactobacillus uses lactose sugar in milk to make lactic acid. Causes it to thicken.

47
Q

What are the advantages of using microorganisms to produce food?

A

Production of protein can be much faster than that of animal or plant
Production can be increases and decreased according to demand
No animal welfare issues
Good source of protein for vegetarians
Contains no animal fat or cholesterol
SCP production could be combined with removal of waste products

48
Q

What are the disadvantages of using microorganisms in food production?

A

Many people do not want to eat fungal protein or that has been grown on waste
Isolation of protein
Has to be purified to ensure no contamination
Infection - conditions are ideal for pathogenic organisms
Palatability - doesn’t have same taste or texture as traditional.

Biology (13 decks)

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