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Biology > 7 Human nutrition > Flashcards

7 Human nutrition Flashcards

1
Q

Nutrients

A

Substances in food that are needed to grow, to repair, and to supply energy.

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2
Q

Diet

A

The total of the foods and water being consumed by an individual or group.

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3
Q

Balanced diet

A

A diet which contains an optimal ratio of nutrients.

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4
Q

Malnutrition

A

Suffering a lack of proper nutrition.

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5
Q

Carbohydrates

A

Source of energy; contains carbon, hydrogen, and oxygen; includes simple sugars and polysaccharides like starch and glycogen.

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6
Q

Lipids

A

Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen.

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7
Q

Proteins

A

Nutrients the body uses to build and maintain its cells and tissues; made from amino acids.

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8
Q

Amino acids

A

Monomers of proteins.

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9
Q

Glycerol
combines with what to make what

A

Combines with fatty acids to make lipids.

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10
Q

Fatty acids

A

Combines with glycerol to form lipids.

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11
Q

Glucose

A

A simple sugar that is an important source of energy.

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12
Q

Saturated fatty acid

A

A fatty acid in which all carbons in the hydrocarbon chain are connected by single bonds.

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13
Q

Unsaturated fatty acid

A

A fatty acid whose hydrocarbon chain contains one or more double bonds.

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14
Q

Vitamin C (ascorbic acid)

A

An antioxidant vitamin needed for proper repair of the skin and tissues. A deficiency causes scurvy. Loss of teeth, pale skin and sunken eyes

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15
Q

Vitamin D (calciferol)

A

Any of a group of vitamins found in liver and fish oils, essential for the absorption of calcium. A deficiency causes rickets in children. weak bones and teeth

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16
Q

Iron
What is it needed for
What does a deficiency cause

A

A mineral that is needed to make haemoglobin. A deficiency causes anaemia. Fatigue (less iron–> less haemoglobin–> less oxygen transported–> less respiration–> less energy

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17
Q

Calcium

A

A mineral that is essential for bone growth, teeth development, blood coagulation, and many other functions. A deficiency causes rickets. Weak bones and teeth, also poor clotting of blood, spasms

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18
Q

Water

A

An essential nutrient that has critical functions in the body as a solvent.

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19
Q

Fibre

A

A crucial nutrient for bulking up food for efficient digestion.

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20
Q

Calorimeter

A

An insulated device used to measure the absorption or release of heat in chemical or physical processes. Can be used to find the energy quantity of a food.

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21
Q

Calorie

A

Amount of energy needed to raise temperature 1 gram of water 1 degree C

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22
Q

Joule (J)

A

SI unit of energy

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23
Q

Metabolism

A

All of the chemical reactions that occur within an organism.

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24
Q

basal metabolic rate (BMR)

A

The rate at which the body burns energy when the organism is resting.

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25
Q

Overnutrition (obesity)

A

Increased body mass due to increased adipose tissue
Genetic, metabolic, environmental, and psychological factors play a role.

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26
Q

Undernutrition (starvation)

A

Decreased body mass due to prolonged lack of nutrition.

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27
Q

Kwashiorkor

A

Caused by protein deficiency.
fever, rash, swelling of the hands and feet, irritation and redness of the whites of the eyes, swollen lymph glands in the neck, and irritation and inflammation of the mouth, lips, and throat.

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28
Q

Marasmus

A

Caused by severe undernourishment results in an infant’s or child’s weight being significantly low for their age.
Visible wasting of fat and muscle.
Prominent skeleton.
Head appears large for the body.
Face may appear old and wizened.
Dry, loose skin (skin atrophy).
Dry, brittle hair or hair loss.
Sunken fontanelles in infants.
Lethargy, apathy and weakness.

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29
Q

Alimentary canal

A

The digestive tube that extends from the mouth to the anus

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30
Q

Ingestion

A

Intake of food

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31
Q

Digestion

A

Breaking down food

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32
Q

Assimilation

A

Body cells take in the biomolecules into the cells to be used in cell processes
e.g. glucose in respiration

33
Q

Absorption

A

The transport of dissolved substances into cells.

34
Q

Egestion

A

The removal of insoluble waste materials from the body.

35
Q

salivary glands

A

Glands of the mouth produce saliva, a digestive secretion.

36
Q

Mouth

A

The organ where digestion begins.

37
Q

Mastication

A

The act of chewing food thoroughly and reducing it to pulp.

38
Q

Oesophagus

A

Muscular tube which moves ingested food to the stomach.

39
Q

Bolus

A

A term used to describe food after it has been chewed and mixed with saliva.

40
Q

ileum (small intestine)

A

The longest part of the small intestine where digestion is completed and nutrients are absorbed by the blood.

41
Q

Liver

A

The organ that produces bile and important for assimilation.
Deamination
breakdown of lactic acid and other toxins

42
Q

Bile

A

A substance produced by the liver that breaks up fat particles and neutralizes stomach contents as they pass into the ileum.

43
Q

Stomach

A

A muscular and elastic sac that serves mainly to store food, break it up mechanically, and begin chemical digestion of proteins and fat.

44
Q

Stomach acid

A

The hydrochloric acid present in the stomach that kills pathogens found on the food and creates the optimal pH for proteases in the stomach.

45
Q

Proteases

A

Pepsin and Trypsin. Enzymes which digest proteins.

46
Q

Chyme

A

Partially digested, semi liquid food mixed with digestive enzymes and acids in the stomach.

47
Q

Gall bladder

A

An organ that stores bile and releases it as needed into the small intestine.

48
Q

Bile duct

A

A tube that carries bile from the liver and gallbladder to the intestine.

49
Q

Duodenum

A

The first portion of the small intestine where the semi-liquid food is mixed with pancreatic juice and bile.

50
Q

Pancreas

A

An organs in the abdominal cavity with two roles; to produce digestive enzymes and bicarbonate for digestion and to secrete insulin and glucagon which regulate blood glucose levels.

51
Q

pancreatic juice

A

Alkaline mixture secreted by the pancreas made up of water, enzymes and sodium bicarbonate.
Lipase. This enzyme works together with bile, which your liver produces, to break down fat in your diet. …
Protease. This enzyme breaks down proteins in your diet. …
Amylase. This enzyme helps break down starches into sugar, which your body can use for energy.

52
Q

Pancreatic duct

A

The main duct of the pancreas. The pancreatic duct carries pancreatic juice to the small intestine (dueodenum).

53
Q

Large intestine (colon)

A

The last section of the digestive system, where water is absorbed from food and the remaining material is eliminated from the body

54
Q

Rectum

A

The final section of the large intestine; stores the faeces prior to egestion.

55
Q

Anus

A

A muscular opening at the end of the rectum through which waste material is eliminated from the body.

56
Q

Incisors

A

Teeth with sharp, blade-like features, for cutting food (e.g. biting an apple)

57
Q

Canines

A

Strong, pointed, for tearing food (e.g. tearing off a piece of tough meat)

58
Q

Premolars

A

Combine features of canines and molars (e.g. for tearing and grinding food)

59
Q

Molars

A

Broad, flat surface, for crushing and grinding (e.g. grinding nuts)

60
Q

Enamel

A

Hard glossy substance that forms the thin outer layer of a tooth.

61
Q

Dentine

A

Hard bone-like substance, but softer than enamel, that forms the middle section of teeth.

62
Q

Pulp

A

Centre portion of teeth containing blood vessels and nerves.

63
Q

Nerves

A

In a tooth the nerve is sensitive to pressure, temperature and pain.

64
Q

Cement

A

Substance that attaches teeth to the bone of the jaw.

65
Q

Gums

A

Soft tissue that surrounds the teeth, forming a tight seal around them to keep them in place.

66
Q

Physical digestion

A

The breakdown of food into smaller pieces without chemical change to the food molecules.

67
Q

Chemical digestion

A

The breakdown of large, insoluble molecules into small, soluble molecules.

68
Q

Villi

A

Tiny finger-like projection on the surface of the small intestine that increases its surface area for absorption.

69
Q

Micro villi

A

Folds in the cell membrane of cells lining the outside of a villus, further increasing the surface area needed for rapid absorption.

70
Q

Goblet cells

A

secrete mucus to protect the lining from the body’s own digestive fluids

71
Q

Epithelium

A

thin layer around the nerves, lacteal and capillary network so a short diffusion pathway can happen

72
Q

Capillary network

A

Transports glucose and amino acids

73
Q

lacteal

A

transports fatty acids and glucose

74
Q

gland

A

cells produce digestive enzymes

75
Q

Tongue

A

helps with swallowing food

76
Q

UES

A

Opens to allow food down the Oesophagus

77
Q

Epiglottis

A

cover air way when eating

78
Q

Naval cavity soft pallet

A

blocks naval airway

Biology (21 decks)

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