Yr 9 Diet and Bodily Functions 1 Flashcards

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1
Q

What’s a balanced diet?

A

Eating a sufficient amount of all 7 food groups

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2
Q

What are the 7 food groups?

A

-protein
-carbohydrates->sugars
->starches
-vitamins
-minerals
-fibre
-lipids (fats)
-water

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3
Q

What are the sources of carbohydrates (sugars)?

A

-sweets
-cakes
-fruit
-chocolate

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4
Q

What function in the body do carbohydrates (sugars) play a role in?

A

-they are used in respiration to release energy for the body to use

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5
Q

What are some sources of carbohydrates (starch/polysaccharides)?

A

-bread
-rice
-cereals
-pasta
-potatoes

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6
Q

What function in the body do carbohydrates (starch/polysaccharides) play a role in?

A

-digested into sugars and then used in respiration
-stored in the liver as glycogen (an energy store)

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7
Q

What are some sources of lipids?

A

-butter
-oils
-cream
-red meat

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8
Q

What function in the body do lipids play a role in?

A

-used as an energy store
-can be broken down and used in respiration
-have to be carried in the blood combined with protein (lipoprotein)

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9
Q

What are some sources of protein?

A

-meat
-eggs
-fish
-nuts
-peas
-legumes (lentils,chickpeas etc.)

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10
Q

What function in the body does protein play a role in?

A

-used for growth and repair of tissues
-makes enzymes and hormones that do reactions in your cells

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11
Q

What are some sources of vitamins?

A

-many sources depending on the nutrient

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12
Q

What function in the body do vitamins play a role in?

A

-needed in tiny amounts to keep the body functioning

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13
Q

What are some sources of minerals?

A

-many different sources depending on the nutrient
e.g. iron comes from red meat (like steaks) and green vegetables (like spinach)

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14
Q

What function in the body do minerals play a role in?

A

-needed in tiny amounts to keep the body functioning

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15
Q

What are some sources of fibre?

A

-cereals
-vegetables
-fruit
-basically any plant material

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16
Q

What function in the body does fibre play a role in?

A

-helps food move through digestive system
-prevents constipation
-reduces the risk of bowel diseases like colon cancer

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17
Q

What are some sources of water?

A

-drinks
-most fruit and vegetable

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18
Q

What function in the body does water play a role in?

A

-dissolves chemicals in cells and tissue fluids
-makes up most of your body

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19
Q

What factors mean a person needs more energy intake from their food?

A

-they are actively exercising daily
-they are children/adolescents (need more energy to grow)
-they are pregnant
-they have a higher metabolism
-they are male(usually)

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20
Q

What factors mean a person needs less energy intake from their food?

A

-they are female(usually)
-they have a slower metabolism
-they are adults

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21
Q

Why does an elderly person need less energy in their diet than a teenager?

A

-a teenager is going through puberty and has a much faster metabolism than an old person
-means it needs more food to develop and grow

22
Q

What is the metabolic rate?

A

-how fast/slow your body processes food

23
Q

What are some health problems linked to obesity?

A

-heart attack
-diabetes
-breathing problems

24
Q

What are some symptoms of starvation?

A

-being very thin
>where your muscles waste away
-your immune system can’t work properly
>meaning you get more infections
-women may get irregular periods or may lose it all together

25
Q

What happens if you take in more energy than you use?

A

-you get fat in your body

26
Q

What happens if you use up more than you eat?

A

-you lose mass

27
Q

energy in kiloJoules-> energy in kiloCalories

A

4.2 x energy in kiloCalories

28
Q

How do you test for sugar?

A

-blue Benedict’s solution is added and heated
-if sugar is present, it will turn red/orange/yellow/green

29
Q

How do you test for starch?

A
  • yellowy brown iodine solution is added
  • if starch is present, it will turn black
30
Q

How do you test for protein?

A

-blue Biuret is added
-if protein is present, it will turn purple

31
Q

How do you test for fat?

A

-add ethanol+water and then shake
-if fat is present, it will turn cloudy

32
Q

Salivary glands

A

-produce saliva especially when you are hungry/sense food
>acts as a lubricant, making it easier to swallow food
-produces amylase

33
Q

Oesophagus

A

-thin, 20cm tube that connects mouth and stomach
-helps move food quickly easily to stomach

34
Q

Stomach

A

-small organ between oesophagus and small intestine
-produces protease
-releases stomach acid
-takes around 6-8 hours for food to pass through your stomach to the small intestine

35
Q

Liver

A

-found to the left of your stomach
-produces bile (green liquid)
-food doesn’t actually pass into the liver

36
Q

Pancreas

A

-produces carbohydrase, protease + lipase
-the pancreas then releases these into the small intestine

37
Q

Small intestine

A

-longest single part of the digestive system (7m)
-narrower than large intestine
-absorbs the products of digestion into the blood
>then transported around the body through the blood to where they are needed

38
Q

Villi

A

-microscopic finger-like projections of the lining of your small intestine
-greatly increase surface area and allow much more digested food to be absorbed into your blood
-contain blood capillaries
>providing a rich blood supply to move food molecules

39
Q

Large intestine

A

-food entering is mainly indigestible fibre
-wider than small intestine but 1.5m long
-absorbs water and salts from remaining digested food

40
Q

Anus

A

-opening at the end of digestive system
-controls when you poo (defecation)

41
Q

Enzyme

A

-biological catalyst
-speed up chemical reactions in living things
-made of protein

42
Q

Substrate and active site

A

-like a lock in key
-substrate and enzyme must collide and bind together at the active site in order for the reaction to occur

43
Q

How does the concentration of the substrate affect the rate of enzyme action?

A

-the more of it there is, the more likely it is for it to collide and react
-but it stops increasing when all enzymes are going as fast as they can

44
Q

How does the temperature affect the rate of enzyme action?

A

-more energy so enzymes move more, making them more likely to collide and react
-high temperature after 37 degrees denatures enzymes

45
Q

How does denaturing work?

A

-high temperatures start to break the bonds holding the enzymes together
-active site starts to change shape
>will not be able to go back

46
Q

Amylase

A

-breaks down starch into sugars
-found in:
>salivary glands
>small intestine
>pancreas

47
Q

Protease (pepsin/trypsin)

A

-breaks down protein into amino acids
-found in:
>stomach (pepsin)
>pancreas (trypsin)
>small intestine (trypsin)

48
Q

Lipase

A

-breaks down lipids into fatty acids+glycerol
-found in:
>pancreas
>small intestine

49
Q

Stomach acid

A

-lowers pH to make optimum conditions for the protease pepsin
-kills bacteria/virus/pathogens in food and drink

50
Q

Bile

A

-produced by liver
-high pH
-neutralises contents of small intestine (nice neutral pH for enzymes)
-emulsifies fats (making it into small droplets with a large surface area for the enzymes)

51
Q

Order of digestive system:

A
  1. Mouth
    2.Oesophagus
    3.Stomach
  2. Liver
  3. Gallbladder (stores bile)
    6.Pancreas
    7.Small intestine
    8.Large intestine
    9.Anus
52
Q

pH Experiment

A
  1. Make a water bath using a 400cm3 beaker, and fill it 2/3 full with hot and cold water in order to attain a target temperature
  2. Use a thermometer to check the temperature
    -might want to set it 2-3 degrees above the target temperature as it will cool when you set it up
  3. label 3 test tubes with different pH levels
    1-pH 4 2-pH 7 3-pH 10
    4.Add 10cm3 of starch solution to each of these test tubes,using a pippette
  4. Place these test tubes in the bath and leave them there for 2 minutes to equilibrate with temperature
  5. Add the corresponding pH buffer solution to each test tube to achieve the desired pH levels
  6. Add amylase to the 1st test tube, shake for them to mix, put it back in the bath and time how long it takes for the starch solution to get broken down using a timer
  7. Repeat step 7 for the rest of the test tube
  8. Repeat the experiment two times for accuracy
    10.record your results and calculate the mean