unit 3 assessment 1

Question 1

hunger

Answer 1

the physiological need to eat food, sensation in response to the body’s biological requirement of food for survival

Question 2

ghrelin

Answer 2

produced by the stomach when it is empty and travels in the blood to the hypothalamus in the brain, triggering feelings of hunger

Question 3

appetite

Answer 3

the desire to eat food when the body is not hungry. the want for food

Question 4

satiety

Answer 4

the state or feeling of fullness after eating food and no longer feel like eating any further food

Question 5

foods that provide satiety

Answer 5

protein, fibre, low gi foods

Question 6

gi (glycaemic index)

Answer 6

a measure of how rapidly carbohydrate food is digested and absorbed into the blood stream

Question 7

high gi foods

Answer 7

foods that contain carbohydrates, digest fast and release glucose into the bloodstream quickly

Question 8

low gi foods

Answer 8

foods that contain carbohydrates, digest more slowly and release glucose slowly without raising blood glucose levels quickly

Question 9

leptin

Answer 9

produced by fat cells; travels by the blood to the hypothalamus and suppresses sensation of hunger (opposition of ghrelin)

Question 10

peptide yy (pyy)

Answer 10

produced in the lower part of the small intestine (particularly after eating foods high in fat or protein); sends signals of fullness to the brain, signaling it to decrease appetite

Question 11

cholecystokinin (cck)

Answer 11

produced in the small intestine (after a high fat meal); slows the rate at which the stomach empties, suppressing appetite

Question 12

sensory properties of food

Answer 12

the characteristics of foods as they are perceived by the senses; sight, smell, taste, touch, and hearing

Question 13

sensory appreciation of food

Answer 13

the information humans get from their senses about food and how they interpret that information

Question 14

digestion

Answer 14

the process in which food is broken down into smaller chemical units

Question 15

mechanical digestion

Answer 15

breaks the food into smaller pieces e.g. teeth grinding and crushing food, stomach and intestines squeezing

Question 16

chemical digestion

Answer 16

involves enzymes and digestive juices breaking apart the chemical bonds that hold food molecules together

Question 17

enzyme hydrolysis

Answer 17

the process of enzymes breaking down the bonds in large molecules in food into smaller molecules that can be absorbed in the small intestine. water molecule is used each time a bond is broken.

Question 18

enzymes

Answer 18

chemicals made of protein that speed up chemical reactions. in digestion, they breakdown large food molecules into subunits so they are small enough for absorption (often end in ase)

Question 19

gut microbiota

Answer 19

all the different microorganisms that live in the gut of humans

Question 20

microbiome

Answer 20

the dna or genes of the organisms of the microbiota

Question 21

benefits of the microbiota of the intestinal tract

Answer 21

assists in the digestion of lactose
digests fibre; microbes digest fibre, pectin, and cellulose
improves digestion of short chain fatty acids into the bloodstream
synthesizes vitamins; vitamin b12, k, thiamine and folic acid
suppresses the growth of harmful bacteria

Question 22

prebiotics

Answer 22

non digestible compounds in our food that feed the healthy gut bacteria

Question 23

probiotics

Answer 23

living microbes that when consumed may benefit our health

Question 24

short chain fatty acids

Answer 24

reduce inflammation, prevent inflammatory diseases like heart disease, t2d and obesity, regulate bgls, prevent diarrhoea and constipation, produce vitamin K and B12