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Science > Nutrition And Digestive System > Flashcards

Nutrition And Digestive System Flashcards

1
Q

Define Nutrients

A

A substance found in food that’s used by the body to meet important needs.
Nutrients are simple molecules (nutritional substance) that can be used directly by the cells

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2
Q

The 6 important nutrients

A

Proteins
Carbohydrates
Fats
Water
Vitamins
Minerals

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3
Q

Carbohydrates (3)

A
  • Made of sugar molecule or a chain of sugar molecules
  • The body’s main energy source
  • 3 types (monosaccharides, disaccharides, polysaccharides)
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4
Q

Monosaccharides

A

Carbohydrates made of simple sugars (ex: glucose)

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5
Q

Disaccharides

A

Carbohydrates made of double sugars (ex: lactose)

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6
Q

Examples of monosaccharides & disaccharides (5)

A

Fruits, pastries, sweets, fruit juice, carbonated drinks

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7
Q

Polysaccharides

A

Carbohydrates made of complex sugars (ex: starch)
Ex foods: cereals, breads, pasta, potatoes, rice, legumes, tapioca

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8
Q

Fats (6)

A
  • composed of fatty acids and a glycerol
  • synonym for lipids
  • store and provide energy (longer period (weeks, months) compared to carbohydrates)
  • building blocks of hormones and cell membranes
  • protect organs and insulate the body from the cold
    Ex: cholesterol, vegetable oils, butter, fatty meats, fish, eggs, nuts, croissants, French fries
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9
Q

Types of fats

A

Saturated, unsaturated, trans

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10
Q

Saturated fats (6)

A
  • unhealthy
  • straight fatty acid
  • solid fat at room temperature (usually for oils)
  • packed very tightly
  • can cause heart disease

Ex: butter, coconut oil, crisco

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11
Q

Unsaturated fats (4)

A
  • good fats
  • kinked fatty acid
  • liquid fat at room temperature
  • bent molecules
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12
Q

Trans fat (4)

A
  • bad fats
  • made by adding hydrogen and a lot of pressure to vegetable oil
  • stiffer fat
  • can lead to clog arteries
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13
Q

Proteins (4)

A
  • Large molecules made of chains of amino acids
  • build and repair cells and tissues
  • provide body with energy after carbohydrates and fats

Ex: meat, fish, eggs, milk, cheese, legumes, tofu, nuts

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14
Q

Water (5)

A
  • transports nutrients and waste products in the body
  • Helps regulate the body temperature and needed for chemical reactions in the body
  • 70% of the human body
  • 2 to 3 L of water a day

Ex: fruits, fruit, juices, vegetables, vegetable juices, soups, milk

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15
Q

Vitamins (4)

A
  • small amounts
  • Different functions (contributing to chemical reaction, helping to make energy, helping to fight off infections, helping to repair tissue)
  • Main types: A, B1, B2, C, D and E

Ex: fruits, vegetables, dairy products, whole grains, eggs

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16
Q

Minerals (4)

A
  • 4% of the weight of the human body
  • Different roles (building, tissue, maintaining fluid in the body, helping muscles to contract, transporting oxygen in the blood)
  • minerals: Potassium, calcium, magnesium, phosphorus

Ex: dairy products, legumes, seafood, fish, fruits, vegetables

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17
Q

Function of dietary fibre

A

Prevent constipation

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18
Q

The energy value of nutrients

A

Carbohydrates: 17 kJ/g
Fats: 36 kJ/g
Proteins: 17 kJ/g
Vitamins, minerals, dietary fiber, and water: 0

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19
Q

Benedict test

A

Turns blue to green to orange if positive
Monosaccharides: simple sugars, like glucose or fructose
Disaccharides: lactose and maltose

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20
Q

Lugol

A

Turns dark purple in the presence of starch
Polysaccharides (complex carbohydrate)

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21
Q

Biuret test

A

Turns purple when proteins are present
Proteins

Solution of potassium hydroxide and copper sulphate

22
Q

Sudan Red Test

A

Fat, soluble dye
Concentrated spots of colour in a test tube
Lipids (fats)

23
Q

Calories to energy

A

1 cal is equal to 4000 J of energy (4kJ)

24
Q

Energy requirement

A

The amount of energy, a person need daily, depends on a variety of factors, like age, sex, weight, level of physical activity, and overall state of health

Adolescent girls: 1800 to 2400 cal a day
Adolescent boys: 2200 to 3200 cal a day

25
Q

Calories per gram of nutrient

A

1 g of carbohydrates = 4 cal
1 g of protein = 4 cal
1 g of fat = 9 cal

26
Q

What are the percentages on the right side of the nutrition facts label

A

The percentage of the recommended daily intake for each nutrient

27
Q

Two parts of digestive system

A

The digestive tract (path/passage, followed by food)
The digestive glands (organs that release a substance that usually helps digest)

28
Q

Digestive tract in order

A

The mouth, the pharynx, the esophagus, the stomach, the small intestine, the large intestine

29
Q

Digestive glands (2)

A

Makes chemical secretions that are needed to digest food as it travels in the digestive tract
salivary glands, gastric glands, liver (gallbladder stores), pancreas, intestinal glands

30
Q

Find a diagram and identify major organs

A

…

31
Q

Digestion

A

The process of breaking food down into molecules, small enough to absorb

32
Q

Four stages of digestion

A

Ingestion —> digestion (mechanical and chemical) —> absorption—> elimination

33
Q

Ingestion

A

Taking in of substance through the mouth

34
Q

Chemical digestion

A

Bonds of the molecules are broken, giving rise to new substances

35
Q

Mechanical digestion

A

Nature of the substance stays the same, only its physical appearance changes

36
Q

Deglutition

A

Swallowing (entering the pharynx/throat)

37
Q

Peristalsis

A

Muscle contractions in the stomach, small intestine, and the large intestine to push food through the digestive tract

38
Q

Churning

A

The movement of muscular contractions that makes the food with secretions from the gastric glands that turns it into liquid

39
Q

Absorption

A

Takes place in the small intestine when the nutrients from the digestive tract are absorbed into the blood or lymph
Absorbing the small molecules

40
Q

Elimination

A

Getting rid of what isn’t necessary

41
Q

The mouth during digestion

A
  • ingestion
  • 3 salivary glands secrete saliva to help digest complex carbohydrates like starch

Mechanical digestion: chewing and food mix with saliva during insalivation
Chemical digestion: saliva containing salivary amylase digests starch

42
Q

The pharynx

A

Swallowing - the epiglottis lowers over the windpipe (trachea) allowing the food to enter the oesophagus, ensuring the food goes down the right path

43
Q

Esophagus (2)

A

Stretchy pipe that connects the pharynx to the stomach
- food is pushed down with the aid of involuntary muscle contraction (peristalsis)

44
Q

The stomach (6)

A

J-shaped pouch that has three functions:
1. It’s stores up to 2 L of food and fluid
2. It breaks the food down into a liquid mixture
3. It’s slowly empties the liquid mixture into the intestine

Mechanical transformation: churning (gastric juices + food = liquid)
Chemical transformation: gastric juices, containing pepsin breaks down, proteins into amino acids

45
Q

The small intestine (6)

A

Function: transport nutrients into bloodstream
3 m long with microscopic folds called villi (increases the surface area for more nutrient absorption)
-Absorption
-Carbohydrates, fats and proteins must be broken down into molecular components
-Water, vitamins, and minerals can be directly absorbed (no chemical reaction)

  • waste from the food that is not absorbed, is processed into the large intestine
46
Q

Small intestine transformation

A

Digestion juices from pancreas, liver, and gallbladder

47
Q

Pancreas

A

Secretes pancreatic juices that contain lipase to chemically digest fat

Also, secretes insulin into the blood which is used to metabolize sugar

48
Q

Gallbladder and liver

A

Liver produces bile that allows fats to be mechanically digested into small chunks for lipase
Gallbladder stores the bile

49
Q

Large intestine (4)

A

A bumpy muscular tube with inner surface made up of cells that secrete mucus
Has very little nutrient matter and arise in liquid form
Absorbs the water from the residue
Feces is that expelled through the anus

50
Q

Define gland

A

An organ or group of cells that produce secretions, chemical or liquid substances that have a different function in the organism

51
Q

Fecal matter made up of

A

Large quantities of bacteria
Undigested residue —> dietary fibre
Cellular debris
Nutrients that haven’t been absorbed (especially fats)
Some water

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