2e - Human nutrition Flashcards

(28 cards)

1
Q

What do all humans need?

A

A balanced diet

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2
Q

What do carbohydrates provide?

A

Short term energy

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3
Q

What do proteins provide?

A

Growth and repair of body tissues

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4
Q

What do lipids provide?

A

Insulation

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5
Q

What does Vitamin A provide?

A

Vision

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6
Q

What does Vitamin D provide?

A

Heals wounds

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7
Q

What does Vitamin D provide?

A

Helps bones absorb calcium

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8
Q

What does Calcium provide?

A

strengthens bones and teeth

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9
Q

What does iron provide?

A

makes haemoglobin

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10
Q

What does dietary fibre provide?

A

keeps intestines healthy

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11
Q

What does water provide?

A

needed for chemical reactions in cells

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12
Q

What are the three factors that vary energy requirements?

A
  • Age
  • Activity Levels
  • Pregnancy
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13
Q

What is the name of the ‘wave like’ muscle contraction occuring in the oesophagus?

A

Peristalsis

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14
Q

What does the liver produce?

A

Bile

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15
Q

What is gastric juice and where is it released?

A

Released in the stomach, mixture of HCl and pepsin

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16
Q

What cells produce mucus to protect the stomach walls from acid?

17
Q

What does the pancreas release and why?

A

Releases alkaline solution to neutralise acids from the stomach

18
Q

Where is the food small enough to be absorbed into the blood?

19
Q

How is the food absorbed into the blood?

A

Through villi

20
Q

Where is lipase created and what does it break down?

A

Created in the pancreas

lipids –> fatty acids + glycerol

21
Q

Where is protease created and what does it break down?

A

Pepsin created in stomach, trypsin created in pancreas.

protein –> amino acids

22
Q

Where is carbohydrase created and what does it break down?

A

amylase –> salivary glands
pancreatic amylase –> pancreas
starch –> maltose

23
Q

What carbohydrase produced in the small intestine further breaks down maltose?

A

Maltase

maltose –> glucose

24
Q

What does the bile do?

A

Neutralises HCL

Emulsifies large droplets of fat

25
What is the definition of emulsification?
Breaking down of larger fat droplets into smaller ones which are easier to absorb (high SA)
26
How is the villus adapted?
- Microvilli on surface (increases SA) - One cell thick cell wall - Supplied with blood capillaries - lacteal transports fatty acids and glycerol away from small intestine
27
How much energy (J) is required to heat 1g of water by 1 degree?
4.2J
28
What is the equation to measure energy content in a food sample?
4.2J x vol of water x temp increase