U3, Outcome 1

Question 1

name the parts of the digestive system and the parts of the Gastrointestinal tract

Answer 1

• mouth, oesophagus, liver, stomach, gallbladder, pancreas, large intestine, small intestine, rectum, anus
• mouth, throat, oesophagus, stomach, large intestine, small intestine,, rectum, anus

Question 2

name the Accessory organs

Answer 2

Tongue, salivary glands, liver, gallbladder, pancreas.
*Assist with chemical digestion

Question 3

name the Macronutrients and define

Answer 3

Carbs, proteins, fats (lipids) are the macronutrients consumed in the diet and are needed in large amounts for a range if functions in the body

Question 4

Gastrointestinal tract process (mechanical digestion and a bit of chem?). explain the process

Answer 4

1. Mouth where digestion begins. Action of teeth (chewing) and tongue (moving) break down food turning it into a bolus.
2. Tongue pushes the bolus around and into the throat where salivary glands moisten bolus to help with swallowing. Release salivary amylase to begin digesting/breaking down
3. Bolus goes down oesophagus with the muscular action of expanding/contracting (this action is peristalsis) and gets pushed into stomach
4. Bolus enters the stomach and peristalsis churns the bolus around. Bolus mixes with gastric juices and acids and turns into a paste called chyme. Chyme released in SI.
5. Chyme enters SI where liver turns waste into bile > gallbladder stores it > it gets released in SI. pancreas creates enzymes (pancreatic amylase and pancreatic lipase, protease) that helps with digestion of macronutrients. Villi walls absorb nutrients and transport around body
6. Peristalsis pushes chyme into LI and gathers and waste (including indigestible fibers)
7. Rectum is where waste is released
8. Anus is where waste is expelled

Question 5

name the 6 enzymes (MPPALL)

Answer 5

amylase, maltese, lactase, protease, pepsin, lipase

Question 6

Mechanical digestion definiton

Answer 6

• Physical breakdown of food into smaller pieces.
• This process involves chewing (with teeth), grinding, and churning (in stomach) to aid digestion.

Question 7

Chemical digestion definition

Answer 7

• Process of breaking down food into simpler molecules using enzymes and acids
• This allows the body to absorb nutrients more easily.
  eg: (Saliva Enzymes: chew enzymes in your saliva start breaking down carbohydrates into simple sugars.) AND (Stomach Acid: stomach, acid and enzymes break down proteins into smaller pieces so the body can use them.)

Question 8

digestion definition

Answer 8

Process that breaks down macronutrients to their single unit, allowing them to be absorbed/utilised in the body. (absorbed by bloodstream)
- two types of digestion (mechanical and chemical)

Question 9

Mechanical digestion

Answer 9

Physical breakdown of food into smaller pieces to aid in digestion.

(biting food with teeth, chewing with tongue, peristalsis when swallowing, peristalsis churns stomach to mix everything)

Question 10

chemical digestion

Answer 10

Food thats broken down mechanically is broken down further by enzymes/acids into smaller molecules and are absorbed/utilised by body.

(Saliva Enzymes: chew enzymes in your saliva start breaking down carbs into simple sugars - Stomach (gastric) Acid: stomach acid and enzymes break down proteins into smaller pieces so the body can use them)

Question 11

define Appetite

Answer 11

Natural desire to eat food, which can be influenced by various factors of our sensory properties.certain foods will satisfy our appetite.
(When someone smells freshly baked bread from a bakery, they may suddenly crave a warm loaf, even if they weren’t hungry before)

Question 12

define hunger

Answer 12

Physical sensation/drive to eat, often caused by a lack of food in the stomach and low blood sugar levels. It signals the body’s need for energy and nutrients.
(After a few hours without eating, a person might feel stomach growling, signaling they are hungry)

Question 13

name 4 things that affects appetite and explain all (sensory properties)

Answer 13

• Aroma (smell of food. Can arouse appitite)
• texture (feeling of food in mouth)
• taste (Flavor blends taste and aroma; taste comes from our tongue, sweet, sour, salty)
• appearance (what it looks like, colour, shape, texture)

Question 14

Satiety define

Answer 14

sensation of feeling full. A person reaches fullness level and will no longer feel like eating anymore. (high proteins and fibers provides the greatest satiety)

Question 15

Glycaemic index (GI)

Answer 15

measures how quickly carbs in foods raise blood sugar levels. Ranked from 0-100

Question 16

what are the three Glycaemic index (GI) levels

Answer 16

• Low GI (55 or less)
• Medium GI (56-69)
• High GI (70 or above)

Question 17

What value does the GI have to assess a food’s satiety levels (fillingness levels)?

Answer 17

• Slow Release of Energy: Low GI foods > digested slowly > gradual rise in blood sugar > helps maintain energy and reduce hunger.
• Sustained Fullness: Low GI foods often contain more fiber/protein > enhance satiety > may reduce overall calorie intake.
• Reduced Cravings: Low GI foods > stabilize blood sugar levels > reduce cravings for high-sugar or high-GI foods that cause hunger soon after eating.

Question 18

Digestion important because…

Answer 18

• Breaks down food into nutrients for energy and growth.
• Provides energy for daily activities.
• Supports body functions, like the immune system.
• Removes waste from the body.
• Keeps fluid and salt balance

Question 19

Enzymatic hydrolysis define

Answer 19

process in which enzymes, in the presence of a water molecule, break the chemical bond that holds macro nutrients together.

(eg: salivary amylase breaking down starch into simple sugars in the presence of a water molecule)

Question 20

What Happens During Enzymatic Hydrolysis

Answer 20

1. Enzyme Activation: Enzymes, which are proteins, speed up reactions and are specific to certain molecules.
2. Substrate Binding: The complex molecule (substrate) attaches to the enzyme’s active site, forming an enzyme-substrate complex.
3. Water Addition: Water is added, helping the enzyme break specific chemical bonds.
4. Bond Breaking: The complex molecule splits into smaller parts:
   - Carbohydrates are broken down into sugars.
   - Proteins are split into peptides and amino acids.
   - Fats are divided into fatty acids and glycerol.
5. Release of Products: The smaller molecules are released for absorption into the bloodstream.
6. Enzyme Recovery: The enzyme remains unchanged and can be used again.

Question 21

Villi define

Answer 21

tiny finger-like structures in the small intestine that help absorb nutrients.

• Broken down carbs > can enter the bloodstream through the capillary walls

Question 22

Roles microbiota have in the Large Intestine

Answer 22

• Break Down Fiber
• Produce Vitamins
• Prevent Harmful Bacteria
• Support Immune System
• Produce Gas & Short-Chain Fatty Acids

Question 23

how is carbs, proteins and fats absorbed in body

Answer 23

• carb Absorption: Carbs break down into sugars, absorbed into the bloodstream, and sent to the liver.
• protein Absorption: Small pieces and amino acids are absorbed through the intestinal wall into the bloodstream.
• fat Absorption: Fatty acids and monoglycerides enter intestinal cells, turn back into triglycerides, and travel in chylomicrons.

Question 24

What are the approx requirements in percentage of the 3 required macronutrients?

Answer 24

Carbohydrates: 45–65% (main energy source)
Proteins: 10–35% (for growth, repair, and enzymes)
Fats: 20–35% (for energy, cell function, and hormone production)

Question 25

Relationship between gut microbiota and physical health

Answer 25

- Role of gut microbiota: digestion, mood, brain health, protect against pathogens, immune function, metabolism, metabolism, absorb/synthesise nutrients - Positive relationship overall - more microbiota you have the better physical health you have - Bacteria in the gut ferment carbohydrates that cant be digested for energy - These carbs are called, fiber or insoluble carbs: Cellulose, Pectin, Hemicellulose - Bacteria metabolise carbs and fats - Absorption of b group vitamins and vitamin k (potassium)

Question 26

Complete Proteins define

Answer 26

Contain all nine essential amino acids that the body cannot produce on its own. - Examples: Animal Sources (meat, fish, eggs), Plant Sources (Quinoa, nuts, seeds)

Question 27

Incomplete Proteins define

Answer 27

Lack one or more of the essential amino acids. - Examples: Plant Sources (Quinoa, nuts, seeds)

Question 28

carbs (macronutrients)

Answer 28

Carbs break down to > Monosaccharides (like glucose) > function in the body: main source of energy for body (wholegrains, veges, bread, fruits)

Question 29

proteins (macronutrients)

Answer 29

Proteins break down to > amino acids > function in the body: promote growth and repair of body tissue, fight infection, carries nutrients/oxygen around body (complete: meat, eggs - incomplete: nuts, veges, cereals)

Question 30

fats (macronutrients)

Answer 30

Fats break down to > fatty acids and glycerol > function in the body: used for energy, protection/insolation of major organs, hormone production (avos, nuts, fish, butter)

Question 31

explain all the enzymes (where its made, target nutrient, role in digestion)

Answer 31

- Amylase: made in pancreas and salivary glands and its target nutrient is carbs (starch), in digestion it transforms starch to maltose - Maltase: made in small intestine and its target nutrient is carbs (starch), in digestion it converts maltose to glucose - made in small intestine and its target nutrient is carbs (sugar-lactose), in digestion it breaks down sugar lactose>simple sugars glucose and galactose - Protease: made in pancreas and its target nutrient is protein, in digestion it converts proteins>single amino acid molecules/peptides - Pepsin: made in stomach and its target nutrient is protein, in digestion it converts proteins>single amino acid molecules/peptides - Lipase: made in salivary glands, stomach and pancreas and its target nutrient is lipids, in digestion it broken down into fatty acids/glycerol

Question 32

absorption of monosaccharides, amino acids and fatty acids/glycerol

Answer 32

- Monosaccharide and amino acids are absorbed via the villi in the small intestine, into the blood capillaries then into the bloodstream via veins and arteries - Fatty acids and glycerol are absorbed via lacteals in the small intestine, mixing with lymphatic fluid in the lymphatic system

Question 33

define GUT Microbiota

Answer 33

contributes to how a person digestion food and fights diseases and impacts there physical/mental health

Question 34

Microbiota define

Answer 34

microbial life that lives in the gastrointestinal tract. Includes bacteria, viruses, moulds and fungi

Question 35

Role of diet referring to gut bacteria

Answer 35

- High fibers feed good gut bacteria - Microbiota in gut digests our food more good bacteria and greater their variety=better our digestion and overall health - We eat food > gut microbiota breaks down food > it absorbs nutrients that support a range if functions in body - Keeping the good bacteria healthy, keeps the bad bacteria in check

Question 36

Food can promote growth of good bacteria

Answer 36

- fruits , veges, green bananas, uncooked oats - Resistant starch is food for gut bacteria, some of the foods above obtain this - Fiber provides prebiotic to feed good bacteria in our guts - Gut microbiota full of good bacteria can support our immunity, gut health, mental health and hormone production

Question 37

Foods that can promote bad bacteria

Answer 37

- High processed foods, cakes, chips, lollies, soft drinks - These food allow bad bacteria to grow faster in gut microbiota > cause inflammation in gut (problematic for gut health) - These foods are low in fibre, very processed and high in sugar

Question 38

Probiotics define and points to know

Answer 38

live in microorganisms that include good bacteria and yeast - present in gut > less inviting place for bad bacteria to survive. Probiotics consumed in diet > keep good bacteria in the gut microbiota high. - Consuming pre and probiotics is beneficial/boosts good gut bacteria. - Key food: yoghurt, kimchi, and kombucha.

Question 39

Probiotics define and points to know

Answer 39

form of dietary fiber that promotes the growth of good bacteria in our gut. (carbs, fiber-resistant starch) - Not digested in small intestine, instead provide fuel to feed guts microbiota - prebiotics to work, good gut bacteria must be present. Increase probiotics and eat fiber-rich prebiotics to nourish them

Question 40

Fibre feeds good bacteria, supports satiety, and adds bulk to stool. The gut strongly impacts physical health, including:

Answer 40

- Immune system: Gut microbes signal the immune system to fight infections, with a healthy microbiome responding faster to attacks. - Nutrient absorption: the gut microbes assist in the process of nutrients being broken down and digested by the body in preparation for utilisation. - Hormone regulation: Gut microbes regulate hormones, supporting balance. Imbalances link to obesity, autoimmune disease, and type 2 diabetes.

Question 41

Mental health points

Answer 41

- mentally healthy brain allows for positive opinions, decision-making, and logic. Mental health focuses on wellness, with low stress and anxiety, positive self-esteem, and confidence. - gut-brain connection suggests that fiber-rich diets promote better brain health by enabling gut microbes to produce mood stabilizers.

Question 42

Carb, protein and fat Digestion explain

Answer 42

look at notes

Question 43

Carb, protein and fat absorption explain

Answer 43

look at notes

Question 44

Carb, protein and fat utilisation explain

Answer 44

look at notes