Human nutrition

Question 1

What elements are in carbohydrates?

Answer 1

Carbon, hydrogen and oxygen

Question 2

What are starch and glycogen made up of?

Answer 2

Glucose and maltose in a long chain

Question 3

What are proteins made up of?

Answer 3

Long chains of amino acids

Question 4

What elements are in proteins?

Answer 4

Carbon, hydrogen, oxygen and nitrogen

Question 5

What are lipids made out of?

Answer 5

Fatty acids and glycerol

Question 6

How do you test for glucose?

Answer 6

Benedicts test- add the blue benedicts and heat, if positive a precipitate will be formed, with brick red being the highest concentration

Question 7

How to test for starch?

Answer 7

Add iodine soloution to sample, if positive changes from browny orange to dark blue/black

Question 8

Function of carbohydrates?

Answer 8

Provides energy

Question 9

Function of lipids?

Answer 9

Provide energy as an energy store, and used as insulation

Question 10

Function of proteins?

Answer 10

Growth and repair of tissue

Question 11

Function of vitamin A?

Answer 11

Found in liver and improves eye vision and skin/hair

Question 12

Function of vitamin C?

Answer 12

Found in oranges and prevents scurvy

Question 13

Function of vitamin D?

Answer 13

Found in eggs, and needed for calcium absorption

Question 14

Function of the mineral ion Calcium?

Answer 14

Strong bones

Question 15

Function of the mineral ion Iron?

Answer 15

To make haemoglobin in healthy blood

Question 16

Function of water?

Answer 16

Every bodily function

Question 17

Function of fibre?

Answer 17

Aids the movement of food in the gut

Question 18

What does a balanced diet do?

Answer 18

Provide you with all the required nutrients in the correct proportion

Question 19

Things that vary your energy requirement?

Answer 19

Activity level
Age
Pregnancy

Question 20

What’s calorimetry?

Answer 20

Burning food to see how much energy it contains

Question 21

How to do calorimetry?

Answer 21

Burn food to heat water

Question 22

Via calorimetry how can you calculate the energy in joules of the food?

Answer 22

Energy in food (Joules) = Mass of water x temperature change (C) x 4.2 ( amount of joules required to raise the of Ig of water by 1C)

Question 23

How to find the amount of energy per gram of food?

Answer 23

Energy per gram of food= energy of food/ mass of food

Question 24

How to improve accuracy of calorimetry?

Answer 24

Insulate the boiling tube?`

Question 25

What enzyme breaks down starch?

Answer 25

Amylase

Question 26

What does starch break down into?

Answer 26

Maltose

Question 27

What breaks down maltose?

Answer 27

Maltase

Question 28

Why do enzymes break down big molecules into smaller ones?

Answer 28

So they can pass easier in the digestive system

Question 29

What does maltose break down into?

Answer 29

Glucose

Question 30

What breaks down Proteins?

Answer 30

Protease

Question 31

What do proteins break down into>

Answer 31

Amino acids

Question 32

What breaks down lipids?

Answer 32

Lipase

Question 33

What do lipids break down into?

Answer 33

Glycerol and fatty acids

Question 34

Where is bile produced?

Answer 34

Produced in liver Stored in gall bladder Released into small intestine

Question 35

What does bile do?

Answer 35

Neutralises stomach acids in the small intestine so enzymes can work better Emulsifies fat, giving it a bigger surface area so the enzyme lipase works faster

Question 36

What's the alimentary canal?

Answer 36

The gut

Question 37

Features of the mouth?

Answer 37

Saliva glands release amylase enymes Teeth break down food mechanically

Question 38

Feature of the Oesophagus?

Answer 38

Muscular tube which connects mouth and stomach

Question 39

Features of stomach?

Answer 39

Pummels food with muscular walls Produces the enzyme pepsin Produces hydrochloric acid to kill bacteria and give the right PH for the prtease enzyme to work

Question 40

Features of the liver?

Answer 40

Produces Bile

Question 41

Features of the gall bladder?

Answer 41

Where bile is stored

Question 42

Features of the pancreas?

Answer 42

Produces protease amylase and lipase enzymes, releases them into small intestine

Question 43

Features of large intestine?

Answer 43

Absorbs water

Question 44

Features of small intestine

Answer 44

Produces protease amylase and lipase enzymes Nutrients absorbed into blood

Question 45

Features of the anus?

Answer 45

Release faeces

Question 46

How is food moved through the gut?

Answer 46

Peristalsis- Muscular tissues contract in circular motions moving the boluses along

Question 47

What's ingestion?

Answer 47

Putting food/drink into your mouth

Question 48

What's digestion?

Answer 48

Break down of large insoluble molecules, into smaller soluble ones, via chemical or mechanical methods

Question 49

What's absorption?

Answer 49

Moving molecules through the walls of the intestines and into the blood

Question 50

What's assimilation?

Answer 50

Absorbed molecules moving into body cells

Question 51

What's egestion?

Answer 51

Faeces leaving the body via the anus

Question 52

How are villi in the small intestine adapted for absorption?

Answer 52

Very long Big surface area, via micro villi Good blood supply for quick absorption