diet

Question 1

diet

Answer 1

this is a term used to describe the quantity and quality of food eaten.

Question 2

a ballanced diet

Answer 2

a balanced diet is one that has all necessary nutrients needed to live in sufficient portions to maintain good health.

Question 3

organic nutrients

Answer 3

these are required in the diet in relatively large amounts.
carbohydrates
protien
lipids
vitamins

Question 4

monosacharide

Answer 4

compounds containing one ring structure are called monosachride eg. glucose and fructose (simple sugars)

Question 5

disaccharide

Answer 5

two monosacharides can combine to form a disaccharide.

this happens in a condensation reaction as a water molecule is removed

Question 6

polysaccharide

Answer 6

many rings joined together long chains of simple sugars.

*insoluble and do not have a sweet taste. eg starch ,celulose,glycogen.

Question 7

protein

Answer 7

made up of long chain of amino acids(and can be arranged in any order)
*a different order results in a different protien

Question 8

protein uses

Answer 8

used for making new cells,growth and damaged parts of the body.

Question 9

lipids(fats and oils)

Answer 9

four molecules(three fatty acids and one glycerol) joined together.

• insoluable in water
• secondary source of energy after carbohydrates
• functions as insulation for animals especially in cold areas

Question 10

vitamins

Answer 10

A,B,C,D,E and K each has its functions

Question 11

Vitamin A (and its precursor*, beta-carotene)

Answer 11

Needed for vision, healthy skin and mucous membranes, bone and tooth growth, immune system health

Vitamin A from animal sources (retinol): fortified milk, cheese, cream, butter, fortified margarine, eggs, liver

Beta-carotene (from plant sources): Leafy, dark green vegetables; dark orange fruits (apricots, cantaloupe) and vegetables (carrots, winter squash, sweet potatoes, pumpkin)

Question 12

Vitamin D

Answer 12

Needed for proper absorption of calcium; stored in bones

Egg yolks, liver, fatty fish, fortified milk, fortified margarine. When exposed to sunlight, the skin can make vitamin D.

Question 13

Vitamin E

Answer 13

Antioxidant; protects cell walls

Polyunsaturated plant oils (soybean, corn, cottonseed, safflower); leafy green vegetables; wheat germ; whole-grain products; liver; egg yolks; nuts and seeds

Question 14

Vitamin K

Answer 14

Needed for proper blood clotting

Leafy green vegetables such as kale, collard greens, and spinach; green vegetables such as broccoli, Brussels sprouts, and asparagus; also produced in intestinal tract by bacteria

Question 15

Thiamine (vitamin B1)

Biotin

Part of an enzyme needed for energy metabolism

Widespread in foods; also produced in intestinal tract by bacteria

Answer 15

Part of an enzyme needed for energy metabolism; important to nerve function

Found in all nutritious foods in moderate amounts: pork, whole-grain or enriched breads and cereals, legumes, nuts and seeds

Question 16

Thiamin (B1)

Answer 16

Thiamin is also known as vitamin B1 and helps to convert glucose into energy and has a role in nerve function.

Good sources of thiamin – include wholemeal cereal grains, seeds (especially sesame seeds), legumes, wheatgerm, nuts, yeast and pork

Question 17

Riboflavin (B2)

Answer 17

Riboflavin is primarily involved in energy production and helps vision and skin health.

More information about riboflavin includes:

Good sources of riboflavin – include milk, yoghurt, cottage cheese, wholegrain breads and cereals, egg white, leafy green vegetables, meat, yeast, liver and kidney.

Question 18

Niacin (B3)

Answer 18

Niacin is essential for the body to convert carbohydrates, fat and alcohol into energy. It helps maintain skin health and supports the nervous and digestive systems. Unlike other B-group vitamins, niacin is very heat stable and little is lost in cooking.

Good sources of niacin – include meats, fish, poultry, milk, eggs, wholegrain breads and cereals, nuts, mushrooms and all protein-containing foods.

Question 19

Pantothenic acid (B5)

Answer 19

Pantothenic acid is needed to metabolise carbohydrates, proteins, fats and alcohol as well as produce red blood cells and steroid hormones.

Good sources of pantothenic acid are widespread and found in a range of foods, but some good sources include liver, meats, milk, kidneys, eggs, yeast, peanuts and legumes.

Question 20

Vitamin B6 (pyridoxine)

Answer 20

Pyridoxine is needed for protein and carbohydrate metabolism, the formation of red blood cells and certain brain chemicals. It influences brain processes and development, immune function and steroid hormone activity.

Good sources of pyridoxine – include cereal grains and legumes, green and leafy vegetables, fish and shellfish, meat and poultry, nuts, liver and fruit.

Question 21

Biotin (B7)

Answer 21

Biotin (B7) is needed for energy metabolism, fat synthesis, amino acid metabolism and glycogen synthesis. High biotin intake can contribute to raised blood cholesterol levels.

Good sources of biotin include cauliflower, egg yolks, peanuts, liver, chicken, yeast and mushrooms.

Question 22

Folic acid (folate or B9)

Answer 22

Folate is needed to form red blood cells, which carry oxygen around the body. It helps the development of the foetal nervous system, as well as DNA synthesis and cell growth.

Good sources of folate – these include green leafy vegetables, legumes, seeds, liver, poultry, eggs, cereals and citrus fruits.

Question 23

Vitamin B12 (cyanocobalamin)

Answer 23

Vitamin B12 helps to produce and maintain the myelin surrounding nerve cells, mental ability, red blood cell formation and the breaking down of some fatty acids and amino acids to produce energy. Vitamin B12 has a close relationship with folate, as both depend on the other to work properly.

Good sources of B12 include liver, meat, milk, cheese and eggs, almost anything of animal origin.

Question 24

Thiamin deficiency

Answer 24

is generally found in countries where the dietary staple is white rice. Deficiencies in the Western world are generally caused by excessive alcohol intake and/or a very poor diet. Symptoms include confusion, irritability, poor arm or leg (or both) coordination, lethargy, fatigue and muscle weakness.

Question 25

Riboflavin deficiency (ariboflavinosis)

Answer 25

is rare and is usually seen along with other B-group vitamin deficiencies. People at risk include those who consume excessive amounts of alcohol and those who do not consume milk or milk products. Symptoms include an inflamed tongue (painful, smooth, purple-red tongue), cracks and redness in the tongue and corners of the mouth, anxiety, inflamed eyelids and sensitivity to light, hair loss, reddening of the cornea and skin rash.

Question 26

Excessive intake of B3

Answer 26

large doses of niacin produce a drug-like effect on the nervous system and on blood fats. While favourable changes in blood fats are seen, side effects include flushing, itching, nausea and potential liver damage.

Question 27

Niacin deficiency (pellagra)

Answer 27

people who drink excessive amounts of alcohol or live on a diet almost exclusively based on corn are at risk of pellagra. Others causes are associated with digestive problems where the body does not absorb niacin efficiently. The main symptoms of pellagra are commonly referred to as the three Ds – dementia, diarrhoea and dermatitis. Other symptoms include an inflamed and swollen tongue, irritability, loss of appetite, mental confusion, weakness and dizziness. 

Question 28

Pantothenic acid deficiency

Answer 28

is extremely rare. Symptoms include loss of appetite, fatigue and insomnia, constipation, vomiting and intestinal distress.

Question 29

Excessive intake of pyridoxine

Answer 29

mostly due to supplementation, can lead to harmful levels in the body that can damage nerves. Symptoms include walking difficulties and numbness in the hands and feet. Large doses of B6 taken over a long period can lead to irreversible nerve damage.

Question 30

Pyridoxine deficiency

Answer 30

people who drink excessive alcohol, women (especially those on the contraceptive pill), the elderly and people with thyroid disease are at particular risk of deficiency. Symptoms include insomnia, depression, anaemia, smooth tongue and cracked corners of the mouth, irritability, muscle twitching, convulsions, confusion and dermatitis

Question 31

Biotin deficiency

Answer 31

is very rare because biotin is widely distributed in foods and is only required in small amounts. Over-consumption of raw egg whites over periods of several months by bodybuilders, for example, can induce deficiency because a protein in the egg white inhibits biotin absorption. Symptoms include pale or grey skin, cracked sore tongue, depression, hallucinations, abnormal heart actions, loss of appetite, nausea, dry skin and scaly dermatitis, hair loss, muscle pain, and weakness and fatigue.

Question 32

Excessive intake

Answer 32

folate is generally considered non-toxic, although excessive intakes above 1,000 mg per day over a period of time can lead to malaise, irritability and intestinal dysfunction. The main risk with excessive folate intake is that it can mask a vitamin B12 deficiency, so it is best to consume these two vitamins within the recommended amounts.

Question 33

Folate deficiency

Answer 33

the symptoms include weight loss, tiredness, fatigue and weakness, folate-deficiency anaemia (megaloblastic anaemia) and (during pregnancy) an increased risk of a neural tube defects such as spina bifida for the baby.

Question 34

Vitamin B12 deficiency

Answer 34

is most commonly found in the elderly, vegans (vitamin B12 is only found in foods from animal sources) and breastfed babies of vegan mothers. Symptoms include tiredness and fatigue, lack of appetite, weight loss, heart palpitations, shortness of breath, vision loss, smooth tongue and mental problems, such as depression and memory loss.

Question 35

A lack of vitamin D

Answer 35

can lead to rickets in children and weakness, aches, and pains in adults where bones don't have enough calcium. This is called osteomalacia.

Question 36

Excessive amounts of vitamin C

Answer 36

You'd have to take a lot of vitamin C from supplements to overdose, but very high levels over long periods can lead to kidney stones.

Question 37

Excessive intake of salt

Answer 37

Having too much salt is linked to an increase in blood pressure (hypertension), which raises your risk of a stroke and heart attack

Question 38

Excessive intake of calcium

Answer 38

Although calcium toxicity is rare, symptoms may include fatigue, depression, muscle weakness, kidney stones, constipation, and spondylitis (rigidity and inflammation of the spine).

Question 39

Phosphorus

Answer 39

Phosphorus is a mineral that helps to build strong bones and teeth, also helping to release energy from food.

Question 40

Magnesium

Answer 40

Magnesium helps turn the food we eat into energy and helps to make sure the parathyroid glands, which produce hormones that are important for bone health, work normally. Taking high doses of magnesium for a short time can cause diarrhea, nausea, vomiting, and abdominal cramping.

Question 41

Iron

Answer 41

Iron is an essential mineral with several important roles in the body. For example, it helps to make red blood cells which carry oxygen around the body. A lack of iron can cause iron deficiency anemia and is not uncommon even in the West.

Question 42

Zinc

Answer 42

Zinc helps to make new cells and enzymes, helps us process carbohydrates, fat and protein in food, and helps with the healing of wounds. Taking high doses of zinc reduces the amount of copper the body can absorb. This can lead to anemia and weakening of the bones.

Question 43

Manganese

Answer 43

Manganese is a trace element that helps make and activate some of the enzymes in the body. Taking high supplemental doses of manganese for long periods of time might cause muscle pain, nerve damage, and neurological symptoms, 

Question 44

Selenium

Answer 44

Selenium is a trace element that plays an important role in our immune system's function and in reproduction. It is also a potent antioxidant and helps to prevent damage to cells and tissues.

Question 45

Chromium

Answer 45

Chromium is a trace element thought to influence how the hormone insulin behaves in the body. This means chromium may affect the amount of energy we get from food.

Question 46

Iodine

Answer 46

Iodine is involved in the synthesis of thyroid hormones. These hormones help to keep cells and the metabolic rate healthy. Taking high doses of iodine for long periods of time could change the way your thyroid gland works. This can lead to a wide range of different symptoms, such as weight gain.

Question 47

(1) All monosaccharides /benedict's test. | (2) all monosaccharides /feeling's test.

Answer 47

Observations (1) Initial blue colour turns green then yellow a may form a brick read precipitate. (2) same as benedict's solution.

Question 48

Non-reducing sugars(sucrose)

Answer 48

Process Solution is put into test tube of dilute hydrochloric acid, its boiled for one minute. Aqueous and benedict's is added. Observations A red brown precipitate result as the sucrose is hydrolysed to fructose and glucose by the acid.

Question 49

Test | Protien

Answer 49

Procedure Biuret test Protein solution is put Into a test tube potassium hydroxide is then added, stirred then copper sulfate is added Observations A purple colour develops

Question 50

Test | Fats

Answer 50

Procedure Ethanol test Pure ethanol is added to a test tube with fat solution. It is shaken and water is added Grease spot test A drop of the sample is dropped onto a piece of paper Observations A cloudy white suspension can be seen when the water is added. A permanent translucent spot os seen on the paper.

Question 51

Nitrogen use in plants

Answer 51

-it is necessary for proteins Deficiency effects Small yellow leaves and poor growth.

Question 52

Magnesium use(in plants)

Answer 52

-Necessary for chlorophyll Deficiency effects Leaves yellow between veins.

Question 53

Iron

Answer 53

-Necessary for chlorophyll Deficiency effects New leaves yellow between veins

Question 54

Calcium use(in plants)

Answer 54

-Necessary for cell walls Deficiency effects Poor stunted growth, leaves yellow,terminal bod dies.

Question 55

Potassium use(in plants)

Answer 55

-Maintains the salt balance in cells Deficiency effects Yellow/brown edges on leaves, edges wither, plant dies early

Question 56

Sulfur uses (in plants)

Answer 56

-Makes proteins Deficiency effects Young leaves small,thin, yellow, between greens veins.

Question 57

Phosphorus use (in plants)

Answer 57

-Makes some protein Deficiency effects Poor growth, small reddish-brown leaves.

Question 58

Food additives

Answer 58

These are used in preparing food

Question 59

Dyes and colorings

Answer 59

These are purely cosmetic and really a nutritional value some effects are hyperactivity in children, allergic reaction, adverse effects on asthmatics.

Question 60

Preservatives

Answer 60

These make food less susceptible to bacterial infection so food can be kept for long periods of time intense, Pockets, spreads, and bottles without spoiling

Question 61

Synthetic flavoring

Answer 61

During preparation, food can lose some of its flavor, so these I added to improve or even change the flavor

Question 62

Flavor enhancers and sweeteners

Answer 62

It is often used to sweeten prepare Foods, it is a commonly used flavor enhancer found in processed foods example MSG. Some examples of effects Attention deficit disorder, acute headaches, extreme mood swings, depression and paranoia.

Question 63

Propellants

Answer 63

Carbon dioxide and nitrous oxide me each be used to form an aerosol, forcing food out of containers

Question 64

Acids

Answer 64

These are added to give assorties to prepared food.

Question 65

Firming agents

Answer 65

Aluminum salts are used to retain crispiness; gum increase the thickness of sauces and soups

Question 66

Staple foods

Answer 66

These include cereal green example rice cornmeal, wheat flour, oats, starchy fruits, Roots, tubers

Question 67

Peas and beans (legumes)

Answer 67

These include red beans, pigeon peas, black-eyed peas, broad beans.

Question 68

Dark green call my leafy vegetables and yellow vegetables

Answer 68

Using clued cabbage, bok choy, lettuce, spinach and pumpkin and carrots a leafy examples of yellow vegetables

Question 69

Foods on animals

Answer 69

Fish, poultry, meat, milk, eggs, cheese are all foods from animals

Question 70

Fruits

Answer 70

Citrus fruit, bananas, apples and oranges

Question 71

Fats

Answer 71

These include oils butter margarine and foods with a high portion of fat such as cakes and biscuits.

Question 72

A balanced diet

Answer 72

``` 41% Staples 21% legumes and nuts 11% dark greens leafy and or yellow vegetables 11% food from animals 11% fruits 5% fats and substitutes ```

Question 73

Malnutrition

Answer 73

Manchester and means bad nutrition, and it can be applied to under-eating, overeating and bad eating habits.

Question 74

Under-eating

Answer 74

It means not eating enough food to supply the energy requirements for daily activities also not enough protein and vitamins are eaten which are necessary for growth, development and resistance to infection.

Question 75

Anorexia

Answer 75

This is another kind of under-eating but is associated with developing countries. This is the voluntary refusal to eat and is most commonly found in teenagers

Question 76

Obesity

Answer 76

Obesity results from overeating especially of fatty foods, and lack of exercise. Some effects of obesity diabetes, hypertension, coronary heart disease, arthritis, cancer and stroke.

Question 77

Heart disease and cardiovascular disease

Answer 77

If the affected artery is the culinary artery the heart muscle is not supplied with food and oxygen and this part of the heart dies this could result in a heart attack

Question 78

Stroke

Answer 78

Blockage of a blood vessel in the brain results in a stroke.

Question 79

Diabetes

Answer 79

Diabetes is a group of metabolic diseases in which a person has high blood sugar, either because the pancreas does not produce enough insulin or the body cells do not respond to the insulin that is produced

Question 80

Holozoic nutrition

Answer 80

Taking in or ingesting organic food

Question 81

Ingestion

Answer 81

This is the act of taking in food

Question 82

Digestion

Answer 82

This is the process of breaking down large, complex, insoluble materials into small, simple, soluble molecules In humans Is that teeth physically break the food into pieces, and enzymes then chemically break down the large molecules into smaller ones

Question 83

Absorption

Answer 83

This is the diffusion of soluble food molecules into the bloodstream

Question 84

Assimilation

Answer 84

Wendy's food molecules are taken from blood and used by body cells for respiration, growth and development

Question 85

Egestion

Answer 85

This is the process by which the undigested part of the good is removed from the body it is also known as defecation

Question 86

Incisors

Answer 86

They are chisel shaped for cutting and possess one root. They are specialized for cutting food and biting off food

Question 87

Canine

Answer 87

Pointed or dagger shaped and possess 1 root For grasping and tearing food

Question 88

Premolar

Answer 88

They are flat with cusps and bumps on the Fairly broad surface They have two pointed cusps and two roots

Question 89

Molar

Answer 89

These are flat with cusps on the broad surface Four or five cusps and two or three roots Large back teeth to crush and grind food

Question 90

Milk teeth

Answer 90

These are the first set of teeth in humans they appear from the time a child is 3 months old

Question 91

Wisdom teeth

Answer 91

These are the last molars to grow through the gum

Question 92

Enzymes

Answer 92

Enzymes are catalysts meaning they speed up the chemical reaction occurring in living cells

Question 93

Substrate

Answer 93

These are the substances that enzymes break down

Question 94

What is the optimum temperature of pepsin?

Answer 94

The optimum temperature of pepsin is 2.5 pH

Question 95

What is the optimum temperature of trypsin?

Answer 95

The optimum temperature of trypsin is 8 pH

Question 96

What is the accepted pH of most enzymes?

Answer 96

The accepted pH of most enzymes is 7.2 pH

Question 97

What is the use of saliva?

Answer 97

Saliva helps moisture in food which makes it easier for swallowing, it comprises of water, mucus and salivary amylase.

Question 98

What is the function of the salivary amylase?

Answer 98

It breaks down the bonds in starch by hydrolysis, and so hydrolyzes starch into smaller and smaller chains eventually to glucose molecules

Question 99

Bolus

Answer 99

This is the ball like structure that the tongue forms when it needs to swallow food.

Question 100

Oesophagus

Answer 100

This is the passageway of food to your stomach

Question 101

Epiglottis

Answer 101

This is a thin flap covering the trachea this prevents food from entering your lungs

Question 102

Peristalsis

Answer 102

This is a wave of muscle contraction that moves downward and squeezes the food into the stomach

Question 103

What does gastric juices consist of?

Answer 103

Mucus Hydrochloric acid Pepsin

Question 104

Digestion of protein

Answer 104

Begins in the stomach as the long protein chains are broken down by the enzyme pepsin into amino acids hydrochloric acid provides the acidic medium in which pepsin works most efficiently if also killed any pathogens that may have entered the body with the food

Question 105

peptic ulcer

Answer 105

a peptic ulcer is a hole or sore in the stomach lining

Question 106

Duodenum

Answer 106

This is the first region of the small intestines it receives chyme from the stomach and secretions from the gallbladder and pancreas

Question 107

Bile

Answer 107

It's produced by liver cells and stored in the gallbladder, it breaks down large lumps of fat into tiny droplets

Question 108

Emulsification

Answer 108

A process that increases the surface area of fats making it much easier for the enzyme lipase to digest the fat

Question 109

Pancreatic juice

Answer 109

Contains high levels of enzymes they also contain sodium hydrogencarbonate which neutralizes the hydrochloric acid to the pH of the mixture increases to 7 to 8 which is Optimum for pancreatic enzymes

Question 110

Ileum

Answer 110

This is the second part of the small intestines and is the site of absorption in the alimentary canal

Question 111

Micervilli

Answer 111

Contain micro scopic folds on their surface

Question 112

Villi

Answer 112

Finger-like projections on the surfaces of intestinal walls

Question 113

Lacteal

Answer 113

Absorb fatty acids from the digestion of fat

Question 114

Colon

Answer 114

This is more commonly known as the large intestines the main function is to reabsorb water from the face he's into the blood stream so that water loss from the body is minimized

Question 115

Constipation

Answer 115

This results from poor eating habits and a Diet lacking in fiber that can lead to blockage of the alimentary canal

Question 116

Assimilation

Answer 116

This is the process of incorporating and making use of the digested food in the body

Question 117

Amino acids

Answer 117

They are used by the body cells for growth and repair They are used to make hormones and enzymes Excess amounts are converted to glycogen and fat Excess amounts are broken down or converted to urea in the liver to be excreted by the kidneys.