Topic 4: Food and digestion

Question 1

What does a balanced diet provide?

Answer 1

all the essential nutrients in the right amounts

Question 2

carbohydrate

Answer 2

function: energy
sources: bread, pasta, rice

Question 3

proteins

Answer 3

function: growth and repair
sources: meat, fish, eggs

Question 4

fats

Answer 4

function: energy, insulation
sources: butter, oils, nuts

Question 5

vitamins

Answer 5

function: immune system, bones ect.
sources: fruits, veg

Question 6

minerals

Answer 6

function: eg iron for blood, calcium for bones
sources: meat, dairy, veg

Question 7

water

Answer 7

function: transport, hydration
sources: water, fruits

Question 8

fibre

Answer 8

function: helps digestion
sources: whole grains, veg

Question 9

what is digestion?

Answer 9

The breakdown of large, insoluble food molecules into small, soluble ones that can be absorbed

Question 10

amylase

Answer 10

where: mouth, small intestine
what it breaks down: starch into maltose

Question 11

maltase

Answer 11

where: small intestine
what it breaks down: maltose into glucose

Question 12

protease

Answer 12

where: stomach, small intestine
what it breaks down: proteins into amino acids

Question 13

lipase

Answer 13

where: small intestine
what it breaks down: fats into fatty acids and glycerol

Question 14

what is the role of bile?

Answer 14

-it is made in the liver, stored in the gall bladder
-it emulsifies fats
-it neutralises stomach acid to allow enzymes in the small intestine to work

Question 15

adaptations of the villi:

Answer 15

-large surface area –> more absorption
-thin walls –> short diffusion distance
-good blood supply –> maintains concentration gradient
-lacteals –> absorb fats