SAC 1 Revision

Question 1

Hunger

Answer 1

Physiological need for food (regulated by the hypothalamus).

Question 2

Appetite

Answer 2

Psychological desire for food (triggered by sight, smell, thoughts).

Question 3

Satiety

Answer 3

Feeling of fullness after eating, controlled by hormones and macronutrient digestion speed.

Question 4

Ghrelin

Answer 4

Hunger hormone released by stomach when empty, stimulates appetite.

Question 5

Leptin

Answer 5

Satiety hormone released by fat cells, signals fullness to the brain.

Question 6

Insulin

Answer 6

Regulates blood sugar and impacts hunger signals.

Question 7

Cholecystokinin (CCK)

Answer 7

Released when food enters small intestine, slows digestion & increases satiety.

Question 8

Umami

Answer 8

Savoury taste detected via glutamate receptors.

Question 9

Mouth

Answer 9

Site of mechanical digestion (chewing) and chemical digestion starts with salivary amylase (carbs).

Question 10

Stomach

Answer 10

Produces gastric juices (HCl, pepsin) to break down proteins; no fat digestion occurs here.

Question 11

Liver

Answer 11

Produces bile to emulsify fats.

Question 12

Gall Bladder

Answer 12

Stores bile and releases it into the small intestine.

Question 13

Pancreas

Answer 13

Produces enzymes for all macronutrients & releases bicarbonate to neutralize stomach acid.

Question 14

Small Intestine

Answer 14

Main site for nutrient absorption into the bloodstream.

Question 15

Large Intestine

Answer 15

Responsible for water absorption & gut microbiota fermentation of fiber.

Question 16

Amylase

Answer 16

Enzyme that breaks down carbohydrates into simple sugars (glucose).

Question 17

Pepsin

Answer 17

Enzyme that breaks down proteins into amino acids in the stomach.

Question 18

Trypsin

Answer 18

Enzyme that continues protein digestion in the small intestine.

Question 19

Lipase

Answer 19

Enzyme that breaks down fats (lipids) into fatty acids & glycerol.

Question 20

Prebiotics

Answer 20

Non-digestible food components that feed good bacteria (e.g., fiber in bananas, onions, garlic).

Question 21

Probiotics

Answer 21

Live beneficial bacteria (e.g., yogurt, kefir, kimchi).

Question 22

Gut Microbiota

Answer 22

Trillions of microorganisms (mostly bacteria) in the digestive tract.

Question 23

Obesity

Answer 23

Nutritional prevention involves eating high-fiber, low-energy-dense foods (veggies, whole grains).

Question 24

Type 2 Diabetes

Answer 24

Nutritional prevention involves limiting refined sugars & saturated fats, focusing on complex carbs.

Question 25

Cardiovascular Disease

Answer 25

Nutritional prevention involves reducing salt & saturated fats, increasing omega-3s.

Question 26

Osteoporosis

Answer 26

Nutritional prevention involves increasing calcium & vitamin D intake.

Question 27

Infants (0-2 years)

Answer 27

Require a high-fat diet for brain growth, typically breastmilk/formula.

Question 28

Children (2-12 years)

Answer 28

Need protein, calcium, iron, vitamins for growth.

Question 29

Adolescents

Answer 29

Have increased energy needs, especially for active teens.

Question 30

Adults

Answer 30

Should maintain a balanced diet with moderate energy intake.

Question 31

Pregnancy & Lactation

Answer 31

Require more iron, folate, calcium for fetal development.

Question 32

Elderly

Answer 32

Need nutrient-dense, easy-to-digest foods, with more vitamin D & calcium.

Question 33

Food Allergy

Answer 33

Immune system reaction to protein that can be life-threatening (anaphylaxis).

Question 34

Food Intolerance

Answer 34

Digestive system unable to process food, causing discomfort (bloating, diarrhea).

Question 35

Lactose Intolerance

Answer 35

Lack of lactase enzyme leading to bloating and gas after dairy consumption.

Question 36

Gluten Intolerance (Celiac Disease)

Answer 36

Immune reaction to gluten that damages intestines.

Question 37

FODMAP Intolerance

Answer 37

Fermentable carbs that cause gut issues (e.g., apples, onions, dairy).