Food and Nutrition Flashcards

(34 cards)

1
Q

What is nutrition?

A

Nutrition is the process of taking in food and using it for energy, growth, and maintenance.

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2
Q

What are nutrients?

A

Nutrients are substances in food that the body needs to function properly.

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3
Q

What are the main types of nutrients?

A

Carbohydrates, proteins, fats, vitamins, minerals, fibre, and water.

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4
Q

What is a balanced diet?

A

A diet that contains the right proportions of all essential nutrients to maintain health.

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5
Q

Why is a balanced diet important?

A

It helps prevent diseases, supports growth and energy needs, and keeps the body functioning properly.

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6
Q

What is the test for starch?

A

Iodine turns blue-black if starch is present.

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7
Q

What is the test for glucose (a sugar)?

A

Benedict’s solution turns from blue to orange-red when heated with glucose.

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8
Q

What is the test for protein?

A

Biuret solution turns purple if protein is present.

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9
Q

What is the test for lipids (fats)?

A

Ethanol test: a white, cloudy emulsion forms if lipids are present.

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10
Q

What is the digestive system?

A

A system of organs that breaks down food into nutrients the body can absorb.

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11
Q

What are the major parts of the digestive system (in order)?

A

Mouth → Oesophagus → Stomach → duodenum→ pancreas → liver → gall bladder → small intestine → Large Intestine → Rectum → Anus.

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12
Q

What is the function of the mouth?

A

Begins mechanical digestion (chewing) and mixes food with saliva (contains amylase).

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13
Q

What happens in the stomach?

A

Food is mixed with acid and enzymes; proteins begin to break down.

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14
Q

What is the function of the small intestine?

A

Absorbs nutrients into the blood using villi.

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15
Q

What is peristalsis?

A

Muscle contractions that move food through the digestive system.

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16
Q

What are enzymes?

A

Biological catalysts that speed up chemical reactions, including digestion.

17
Q

What is the lock and key model?

A

An enzyme (lock) only fits a specific substrate (key), showing enzyme specificity.

18
Q

Name 3 enzymes in digestion and their functions.

A

Amylase: breaks starch into sugars; Protease: breaks proteins into amino acids; Lipase: breaks fats into fatty acids and glycerol.

19
Q

What is absorption?

A

The process by which nutrients pass through the small intestine wall into the bloodstream.

20
Q

What is a nutritional deficiency?

A

A lack of an essential nutrient in the diet.

21
Q

What is scurvy and what causes it?

A

Caused by vitamin C deficiency; leads to bleeding gums and weakness.

22
Q

What is rickets and what causes it?

A

Caused by vitamin D deficiency; leads to soft, weak bones.

23
Q

What is anaemia and what causes it?

A

Caused by iron deficiency; leads to tiredness and weakness.

24
Q

What’s the difference between undernutrition and overnutrition?

A

Undernutrition: not enough nutrients or calories; Overnutrition: too many nutrients or calories (can lead to obesity).

25
What is global food scarcity?
A lack of access to sufficient, safe, and nutritious food for people worldwide.
26
What causes global food scarcity?
Climate change, war, poverty, poor infrastructure, and population growth.
27
Why is food scarcity a problem?
It leads to malnutrition, hunger, health issues, and can affect economies and social stability.
28
what is the function and source of carbohydrates?
provides energy bread, rice, pasta, cereals
29
what is the function and source of proteins
growth and repair of body tissue meats, eggs, fish, beans, nuts
30
what is the function and source of fats
store energy and insulate the body butter, oils, cheese,nuts
31
what is the function and source of vitamins
keeps the body healthy and supports different body functions fruit, vegetables
32
what is the function and source of minerals
help with the body functions like building bones, carrying oxygen milk(calcium), red meats (iron), bananas (potassium)
33
what is the function and source of fibre
helps digestion and prevents constipation whole grains, fruits, vegetables
34
what is the function and source of water
needed in all cells: helps with the temperature control and transport of substances water, fruits, vegetables