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Biology AS > Food and nutrition > Flashcards

Food and nutrition Flashcards

1
Q

what 7 components make up a balanced diet

A 
carbohydrates - energy source
proteins - growth and repair of muscle
fats - energy source and waterproofs cell membrane
vitamins - improves sight
minerals - essential to bodes function
water - solvent
fibre - bulk for gut to push against
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2
Q

how do you measure BMI

A

weight/height(squared)

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3
Q

what health issues are associated with obesity

A 
cancer
cardiovascular desise
type 2 diabetes
gallstones
hypertension (high BP)
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4
Q

what is coronary heart desise

A

when fatty acids are deposited in the coronary arteries restricting blood flow to heart muscles

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5
Q

how does excess salt affect blood

A

decreases water potential in blood so blood holds more water in blood - increasing blood pressure - hypertension - and damaging arteries

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6
Q

what things are unsaturated and saturated fats

A

animal fats - saturated

plant oils - unsaturated

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7
Q

where is cholesterol found

A

in cell membrane and skin

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8
Q

how is cholesterol transported around body

A

insoluble in water so converted to lipoproteins

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9
Q

what are HDL and what are they are made of

A

high density lipoproteins - unsaturated fats, cholesterol and proteins

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10
Q

what do HDL do

A

they carry cholesterol form body tissue to liver where it binds to cell surface membrane of receptor site

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11
Q

how is cholesterol used in the liver

A

used in cell metabolism to make bille or is just broken down

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12
Q

How is atherosclerosis affected by HDL

A

reduces deposition in artery walls

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13
Q

How is LDL different to HDL

A

made of saturated fats
transports cholesterol from liver to body tissue
causes deposition in artery walls

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14
Q

what decreases activity of LDL receptors

A

saturated fats - so more remains in blood and deposited in walls

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15
Q

what increases activity of LDL sites - reducing atheroclerosis

A

poly/mono unsaturated fats

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16
Q

how can you improve food production in plants

A 
growth rate of crop
size of yield from each plant 
reduces loss due to pests
standardise plant size - harvest more easily
improve response to fertilisers
17
Q

how can you improve food production in animals

A

rate of growth
increse productivity
resistance to desise

18
Q

what is artificial slection

A

the breeding of animals with desireble traits

19
Q

what are 3 stages to selective breeding

A

isolation
artificial selection
inbrreding/line breeding

20
Q

what is marker assisted selection

A

section of DNA used as marker to identify do sired characteristic and offspring are checked for this

21
Q

how do microorganisms gain nutrition

A

digesting organic matter around them - leaving behind waste products

22
Q

give example of fungi that grows on bread

A

pecicillum and mucor

23
Q

how do micro-organism make bred taste sweat

A

microrganisma relese enzymes into food which breaks down carbohydrates releasing sugers

24
Q

what is botulism

A

clostridum botulinum produces toxin botulin which causes botulism - toxic

25
Q

name 7 ways of preventing food spoilage

A 
drying in salt
smoking
cooking
pasturising
pickleinng
irradiation 
cooling and freezing
26
Q

how is yogurt made

A

milk is affected by lactobacillus bacteria. this used lactose sugar to make lactic acid causing milk protein to thicken

27
Q

how is cheese made

A

cheese is curdled milk - lactobacillus acts on solid protein of milk (curds)

28
Q

how is bred made

A

yeast respires releasing co2 causing the bred to rise

29
Q

how is alcohol made

A

anaerobic respiration of yeast

30
Q

what advantages are there to using micro-organisms

A 
production of protein is faster 
production increased/decresed to match demand
now animal welfare issues
good source of proteins
no animal fat/cholestrol

Biology AS (10 decks)

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