Food and nutrition

Question 1

What is the test used to detect starch and the chemical used.

Answer 1

Chemical used is Iodine. Put sample in tube, add iodine solution to tube, shake it

Question 2

What is the test used to detect protein and the chemical used

Answer 2

Chemical used is Biurets. Put sample in tube, add biurets to tube, shake it

Question 3

What is the test used to detect fat/lipids and the chemical used.

Answer 3

Chemical used is ethanol. Put sample in a tube, add ethanol to tube, shake it.

Question 4

What is the test used to detect fat/lipids without using a chemical

Answer 4

Add sample to filter paper.

Question 5

What is the color change that signifies the presence of starch in a test for starch

Answer 5

Yellow to black-blue

Question 6

What is the color change that signifies the presence of protein in a test for protein

Answer 6

Blue to purple

Question 7

What is the color change that signifies the presence of Fat/lipids in a test for Fat/lipids

Answer 7

Clear to cloudy

Question 8

What is the color change that signifies the presence of fat/lipids in a test for fat/lipids without using a chemical

Answer 8

paper turns transluscent

Question 9

What are the main food groups?

Answer 9

Carbohytrates, Fat, Protein, Fibre, Vitamin, Minerals

Question 10

What are the biological molecules we need from our diets?

Answer 10

Carbohydrates, Fat, Protein, Fibre, Vitamin, Minerals, Water

Question 11

What are some of the sources of Carbohydrates?

Answer 11

Bread, potato, spaghetti

Question 12

What are some of the sources of Fat/lipids

Answer 12

Dairy products (such as Egg, Ice cream, Butter)

Question 13

What are some of the sources of Protein

Answer 13

Poultry (such as Chicken, Turkey, Duck)

Question 14

What are some of the sources of Fibre

Answer 14

Fruits, Vegetables, Beans

Question 15

What are some of the sources of Vitamins

Answer 15

Fruits, Vegetables, Cereals

Question 16

What are some of the sources of Minerals

Answer 16

Fruits, Vegetables, Cereals

Question 17

What is the roll of Carbohydrates in the body

Answer 17

the body’s main energy source

Question 18

What is the roll of Fat/Lipids in the body

Answer 18

an energy store, insulation, and to make cell membranes

Question 19

What is the roll of Protein in the body?

Answer 19

to make new cells for growth, repair damaged tissues

Question 20

What is the roll of Fibre in the body

Answer 20

to help food move through the digestive system

Question 21

What is the roll of Vitamins and Minerals in the body

Answer 21

to help the body to use other nutrients efficiently

Question 22

What is the roll of water in the body

Answer 22

dissolving vital nutrients in the bloodstream and delivering them to cells

Question 23

                 Nutrition Facts ------------------------------------------------ Serving Size: 1 cup (240 ml)   Servings Per Container: 2 ------------------------------------------------ Amount Per Serving ------------------------------------------------ Calories                180 Calories from Fat       70 ------------------------------------------------
                  % Daily Value* ------------------------------------------------ Total Fat               8g                12%   Saturated Fat         1.5g               8%   Trans Fat             0g Cholesterol             30mg             10% Sodium                  150mg             6% Total Carbohydrate      22g               8%   Dietary Fiber         3g               12%   Sugars                5g Protein                 6g ------------------------------------------------ Vitamin A                                     10% Vitamin C                                      0% Calcium                                       20% Iron                                           6% ------------------------------------------------

*Percent Daily Values are based on a 2,000 calorie diet.
How many grammes of Vitamin A is there per 100g?

Answer 23

10

Question 24

does an active person require more or less energy than a less active person?

Answer 24

more

Question 25

What are the benefits of a balanced diet?

Answer 25

gives you the energy you need to keep active throughout the day.

Question 26

How is scurvy caused?

Answer 26

not having enough vitamin C in your diet for at least three months

Question 27

How is anaemia caused

Answer 27

Too little iron in the body

Question 28

How is rickets caused

Answer 28

A lack of vitamin D or calcium

Question 29

How is kwashiorkor caused?

Answer 29

inadequate protein intake

Question 30

How is night blindness caused?

Answer 30

Vitamin A deficiency

Question 31

What are the effects on the body of scurvy?

Answer 31

fatigue, lethargy, and malaise

Question 32

what are the effects on the body of anaemia?

Answer 32

tiredness, weakness and shortness of breath

Question 33

what are the effects on the body of rickets?

Answer 33

bone pain, poor growth and soft, weak bones that can lead to bone deformities.

Question 34

what are the effects on the body of kwashiorkor?

Answer 34

growth failure, loss of muscle mass, generalized swelling, and decreased immunity.

Question 35

what are the effects on the body of night blindness?

Answer 35

hard to see in dark places or for eyes to adjust to sudden changes between bright light and darkness.

Question 36

What is the function of the salivary glands?

Answer 36

lubricates food and adds enzymes

Question 37

what is the function of the oseophagus?

Answer 37

moves food from mouth to stomach by peristalsis

Question 38

what is the function of the stomach?

Answer 38

contains acid to kill pathogens; aids physical digestion and adds enzymes

Question 39

what is the function of the liver

Answer 39

adds bile from the gall bladder and adds enzymes

Question 40

what is the function of the pancreas

Answer 40

adds enzymes ('pancreatic juice')

Question 41

what is the function of the small intestine?

Answer 41

chemical digestion and absorbsion into the blood

Question 42

what is the function of the large intestine

Answer 42

reabsorb water

Question 43

what is the function of the rectum and anus

Answer 43

store faeces and complete egestion

Question 44

why are enzymes and bacteria useful for digestion?

Answer 44

enzymes and bacteria split large molecules into smaller molecules so they can be absorbed into the bloodstream.

Question 45

how does diffusion enable absorption by the small intestine

Answer 45

As food is digested, glucose moves by diffusion from an area of higher concentration in the small intestine to an area of lower concentration in the blood

Question 46

how is the small intestine adapted to its function

Answer 46

Substances pass through it quickly and efficiently because: -has a thin wall, just one cell thick, so there is a short diffusion distance -is long (over 6 m), to increase surface area -has many tiny villi (small, slender, projections), to increase surface area -has good blood supply, to create a high diffusion gradient -is permeable, to allow molecules to pass through easily

Question 47

explain the importance of surface area in Biology and how does this relate to digestion

Answer 47

the larger the surface area to volume ratio, the quicker the rate of diffusion. This is relevent to digestion in two ways: when your mouth cuts up food, it gives the food more surface are, making it easier for the enzymes and allowing the enzymes to digest more at the same time.