Brainscape's Knowledge GenomeTM

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


See full index

Biology > 6 Balanced diet and other stuff > Flashcards

6 Balanced diet and other stuff Flashcards

1
Q

What is balanced diet

A

includes all of the nutrients needed for cells and tissues to function proerply

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

Function of protein

A

growth and repair

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

Name and explain the deficiency of protein (3)

A

Kwashiorkor - severe form of protein malnutrition.

people with kwashiorkor get enough energy from their good but their diet does not contain enough protein

Body begins to swell because too much liquid stays in body.

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

Good food souirces of proteins

A

egg, milk products, fish

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

What is marasmus

A

caused by inadequate intake of energy of all nutrients

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

What is calcium needed for (3)

A

strong teeth and bones

helpes with muscle contraction

helps with nervce transmission

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

good sources of calcium

A

milk and eggs

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

What is iron needed for

A

needed to make hemoglobins in the red blood cells

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

Good source of iron

A

read meats, liver, kidneys, green vegetables

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

Name and explain iron deficiency

A

Anaemia - red blood cells are smaller than normal and there’s less of them, causing tiredness

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

Name and explain iron deficiency

A

Anaemia - red blood cells are smaller than normal and there’s less of them, causing tiredness

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

Name the deficiency of calcium

A

rickets

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

What is Vitamin C needed for (4)

A

healthy skin,

teeth

gums

helps form blood vessels

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

Good source of vitamin C

A

citurs fruit, green vegetables

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

Name + explain the deficiency of vitamin C

A

Scurvy - causes swelling and bleeding of gums

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

What is vitamin D needed for

A

strong bones and teeth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Good source of VItamin D

A

fish, eggs, liver, cheese, and milk

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

Name + explain Vitamin D deficiency

A

rickets - person cannot absorb and use the calcium they need, leading to soft bones and curved leg bones

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

What is fibre needed for

A

adds bulk to food so that it can be easily moved along the digestive system

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

good source of fibre

A

brown rice, nuts

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

Name + explain fibre deficiency

A

Constipation - difficulty in emptying that rectum

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

What is water needed for

A

needed for almost every process in the body

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

Good source of water

A

water, veggetables, fruits

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

Name water deficiency (2)

A

dehydration

constipation

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

What is carbohydrates needed for

A

can be broken down into simple sugars for use in respiration, releasing energy and enabling all life processes to take place

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Good source of carbohydrates

A

rice, bread, potqatoes, pasta

26
Q

Name + explain deficiency of carbohydrates

A

Ketotsis - when body burns fats for energy instead of glucose, occurs when carbohydrate intake is low

27
Q

What are lipids(fats) used for

A

used to make cell membranes, isulation, protection of organs

is an energy store to supply molecules for respiration, if the diet does not contain enough energy for daily needs

28
Q

Good sources of lipids (fats)

A

meat, butter, cheee, milk, oily fish

29
Q

name deficiency of lipids (fats)

A

hair loss rashes

30
Q

How does malnutrition occur

A

dietary inbalance

31
Q

How does starvation occur (3)

A

Too little energy provided by the diet

body start to break down its energy stores

Initialy uses fat stores, but when those run out the body start to break down muscle tissue for respiration

32
Q

define ingestion

A

taking in of substances

33
Q

Define digestion

A

breakdown of large, insoluble food molecules into smaller, water soluble molecules using mechanical and chemical processes

34
Q

Define absorption

A

movement of digested fodo molecules through the wall of the intestine into the blood

35
Q

Assimilation

A

movement of digested food molecules into cells, where they can be used to produce other molecules or in respiration

36
Q

Define egestion

A

passing out of food that has not been digested, faeces through the anus

37
Q

Define mechanical digestion

A

braekdown of food into smaller PIECES without chemical change to the food molecules

38
Q

Define chemical digestion

A

the breakdown of large, insoluble molecules into small soluble molecules

39
Q

how does mechanical digestion adn chemical digestion work together in the body

A

mechanical digestion creates a greater surface area for enzyems to chemically digest food molecules into smaller soluble molecuels that can be absorbed into the bloodstream.

40
Q

function of mouth

A

site of ingestion where mechanical digestion starts. the teeth breaks down food into smaller pieces

41
Q

Function of salivary glands (2)

A

produces liquid saliva, which moistens food so that it can easily be swallowed.

Contains enzyme aylase, which starts to chemically break down the starch in food

42
Q

Function of oesophagus

A

bolus moved from mouth to stomach along the oesophagus by waves of mucscle contraction called peristasis

43
Q

Define bolus

A

each lump of swallowed and chewed food

44
Q

Function of stomach (2)

A

food is mixed with enzyme and acid

Movements of muscular wall churn up food into liquid

45
Q

Function of liver (2)

A

makes bile

helps assimilate glucose from blood into liver cells where it is stored as glycogen

46
Q

Function of gall bladder

A

stores bile from the liver; bile is passed along the bile duct into the small intestine where it neutralises the stomach acid in the food

47
Q

Function of pancreas

A

produces and secretes digestive enzymes into the small intestine

(carbohydrase, protease, lipase)

48
Q

Function of small intestine (2)

A

secretions from the gall bladder and pancreas enter the first part of the small intestine to complete the process of digestion

digested food molecules and water are absorbed in the second part of the small intestine

49
Q

Function of large intestine

A

water is absorbed from the remaining material

50
Q

function of rectum

A

any parts of the food which can’t be digested are stored as faeces, before being egested via the anus

51
Q

Function of bile

A

helps to neutralize the acidic mixture of food and gastric juice entering the first part of the small intestine, enabling a suitable pH for enzyme action

Emulsifies fats, increasing surface area by breaking fats into smaller droplets (mechanical digestion), helping lipase chemmically digest the fat to fatty acids and glycerol

52
Q

What are villis

A

structural adaptation of the small intestine that increase the interanl surface area available for absorption of small soluble molecules produced by digestion in the small intestine

53
Q

Adaptations of the small villi for increase rate of diffusion (3)

A

short diffusuion distance - one cell thick so they don’t have to travel far to be absorbed into the blood in the capillaries in the villi

well supplied with blood capillaries, taking absorbed molecules from the small intestine to the rest of the body and supplying fresh blood

contains lacteals, which carry fat droplets seperately from the rest of the food molecules as fat doesn’t dissolve wel in blood

54
Q

Name + explain the 4 different tooth types (4)

A

incisiors - chisel shaped for cutting food

canines - sharp and pointy for tearing food

premolars - combine features of canines and molars, not flat surface but not pointy also

molars - broad, flat surface for crushing and grinding food

55
Q

What are the two parts of the tooth structure + explain (2)

A

crown - part of the tooth that is visible above the gum

root - part that olds the tooth in the gum

56
Q

Incisors and canines poses a single root

true or false

A

true

57
Q

premolars and molars poses two roots per tooth

true or false

A

true

58
Q

Explain enamel (3)

A

outer white layer of the tooth

hardest part of the tooth

protects the softer, yellower dentine beneath

59
Q

Explain dentine (2)

A

softer than enamel

surroudns and connects to the pulp

60
Q

Explain pulp (2)

A

forms centre of the tooth

mixture of blood vessels and nerves

61
Q

Explain cementum

A

connects tooth to jawline

62
Q

Explain tooth decay (4)

A

mainly caused by sugar

plaque (sticky film of bacteria) builds up on tooth

bacteria use sugar as food for ceullular respiration

bacteria release acid as wasteproduct, beginning to erode the enamel and cause dentine to be exposed

63
Q

3 ways to preven ttooth decay (3)

A

brush regulary

flossing

avoid foods high in sugar

Biology (13 decks)

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