Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

*Biology iGCSE course 🧠🥼🥽 > YEAR 9 - Topic 4 - Human Nutrition AMZ PLEASE SORT THE- COS MINE ARE SHORT > Flashcards

YEAR 9 - Topic 4 - Human Nutrition AMZ PLEASE SORT THE- COS MINE ARE SHORT Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

What should a balanced diet contain?

A

A balanced diet should contain appropriate proportions of carbohydrates, proteins, lipids, vitamins, minerals, water, and dietary fibre.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How do you work out energy?

A

Energy (J/g)=(temp change X mass water X specific heat capacity(4.2))/ mass of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Where is amylase found?

A

Amylase is found in your mouth, in saliva.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Where would you find lipase?

A

iPads is found in the small intestine, and is made in t pancreas.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Where would you find protease/pepsin?

A

Protease/pepsin is found in the stomach, specifically the lining of the stomach.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What does amylase produce when it breaks down starch?

A

When starch is broken down by amylase it produces (maltose)glucose.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does pepsin produce when it breaks down protein?

A

When protein is broken down by pepsin it produces amino acids.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What does lipase produce when it breaks down fat?

A

When fat is broken down by lipase, it produces 3 fatty acids and 1 glycerol.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is bile?

A

Bile is an alkali, and neutralises stomach acid before it goes into the small intestine. Bile also emulsifies fats, by breaking large insoluble lumps of fat into smaller soluble lumps of fat. BILE DOES NOT DIGEST FAT MOLECULES.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What does ingestion mean?

A

Ingestion is the process of taking food into the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is digestion?

A

Digestion is the process of turning large, insoluble molecules into smaller, soluble molecules, which the body can absorb and use.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Why is bile important (neutralising)?

A

Bile is important because it neutralises stomach acid, which stops the acid from damaging the sensitive lining of the small intestine.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the pH in the stomach?

A

The ph is 2 in the stomach.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the pH in the small intestines?

A

The pH in the small intestines is 7 (neutral).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How are the small intestines adapted for absorbtion?

A
  • long to give a large surface area
  • folded to give a larger surface area
  • villi - finger like projections which also increase the surface area
  • epithelial cells are on villi and are like vill which give further surface area
  • villi have a good blood supply for easy absorbtion of nutrients
  • villi have a thin epithelium (inner layer), which is a short diffusion space.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are some sources of carbohydrate?

A

Carbohydrates: Bread, rice, pasta, potatoes…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are some sources of protein?

A

Proteins: red meats, beans, lentils…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are some sources of lipid/fat?

A

Lipid/fat: butter, oil, cheese…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are sources of vitamin a?

A

Vitamin a: carrots, eggs, broccoli…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are some sources of vitamin C?

A

Vitamin C: oranges, lemons, peppers…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are some sources of vitamin D?

A

Vitamin D: oily fish (salmon, sardines…), red meat, egg yolks, sunlight…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are some sources of calcium?

A

Calcium: milk, cheese, yogurt…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are some sources of iron?

A

Iron: nuts, beans, red meat…

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are carbohydrates used for?

A

Carbohydrates are used for energy.

25
Q

What is a source of water?

A

Water: drinks and in food…

26
Q

What is a source of dietary fibre?

A

Dietary fibre: whole meal bread, fruit…

27
Q

What are lipids used for?

A

Lipids provide energy, act as an energy store, and provide insulation.

28
Q

What are proteins used for?

A

Proteins are needed for growth and repair of tissue and they provide energy in emergencies.

29
Q

What is vitamin a used for?

A

Vitamin a helps to aid vision and keeps your skin and hair healthy.

30
Q

What is vitamin c used for?

A

Vitamin c is needed to prevent scurvy.

31
Q

What is vitamin d used for?

A

Vitamin d is needed for calcium absorption.

32
Q

What is calcium used for?

A

Calcium is used to make strong bones and teeth.

33
Q

What is iron used for?

A

Iron is used to make haemoglobin for healthy blood.

34
Q

What is water used for?

A

Most bodily functions!

35
Q

What is dietary fibre used for?

A

Dietary fibre helps food move through the gut.

36
Q

How does energy requirements differ from person to person?

A

Energy requirements differ with active people, age, job and pregnancy.

37
Q

What does the mouth do?

A

The mouth adds amylase from the salivary glands to break down starch into maltose. The teeth mechanically break down food into smaller pieces.

38
Q

What does the oesophagus do?

A

The oesophagus connects mouth to the stomach and moves the food to the stomach.

39
Q

What does the stomach do?

A

The stomach pummels the food with the muscular walls. It produces uses the protease enzyme, pepsin, to break down proteins. The stomach makes hydrochloric acid to kill bacteria and to give the optimum pH (pH2) for pepsin to work.

40
Q

What does the liver do?

A

The liver produces bile to neutralise the stomach acid and to emulsify fat.

41
Q

What does the gall bladder do?

A

The gall bladder stores bile.

42
Q

What does the pancreas do?

A

The pancreas produces protease, amylase and lipase enzymes and releases them into the small intestine.

43
Q

What does the small intestine do?

A

The small intestine produces protease, amylase and lipase enzymes to break down food ready for absorption. This is where the nutrients are absorbed out of the alimentary canal into the body. The first part is th duodenum and the second part is the ileum.

44
Q

What does the large intestine do?

A

The large intestine is where excess water is absorbed from the food. It is also called the colon.

45
Q

What does the rectum do?

A

the rectum is the last part of the large intestine. It is where faeces is stored before it is excreted through the anus.

46
Q

What components make up the alimentary canal?

A

Mouth, oesophagus, stomach, liver, gall bladder, pancreas, small intestine, large intestine, rectum, anus.

47
Q

What is peristalsis?

A

Peristalsis is the squeezing movement of muscular tissue in wave patterns all the way through the alimentary canal.

48
Q

How do you do calorimetry?

A
  • use dry food
  • weigh small amount and skewer it
  • add a set volume of water to a test tube and measure its temperature
  • set fire to food using Bunsen burner (not close to the water)
  • put food under the boiling tube until it goes out, relight it and repeat until it doesn’t burn anymore
  • measure the temperature of the water at the end
  • use the equation to work out the energy
49
Q

What is an enzyme?

A

An enzyme is a biological catalyst (speeds up chemical reactions).

50
Q

What is the active site?

A

The active site is the part of the enzyme that the substrate joins to. It can become denatured due to extreme pH or heat.

51
Q

What is the optimum temperature/pH?

A

Optimum temperature/pH is the temperature/pH that the enzyme works best at, and after that it becomes denatured.

52
Q

What do proteins help?

A
  • build structure and repair
  • fight off pathogens
  • help with hormones
  • speeds up reactions with enzymes
53
Q

What are proteins made up of?

A

Nitrogen, carbon, hydrogen, oxygen.

54
Q

What are lipids made up of?

A

Carbon, hydrogen and oxygen.

55
Q

What is the structure of lipids?

A 
1 glycerol and 3 fatty acids 
—
|   |—————
|   |
|   |—————
|   |
|   |—————
—
56
Q

What does pepsin break proteins into?

A

Into amino acids?????

57
Q

What does amylase break carbohydrates into?

A

Starch->maltose

58
Q

What does lipase break lipids into?

A

1 glycerol and 3 fatty acids

*Biology iGCSE course 🧠🥼🥽 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions