Unit 3.1.1

Question 1

Define hunger

Answer 1

The physiological need by the body to eat

Question 2

Define appetite

Answer 2

The desire to eat (a want- not a need)

Question 3

Define sensory properties of food

Answer 3

The characteristics of food that are detected by the senses

Question 4

Define satiety

Answer 4

The feeling of being full after consuming an adequate amount of food

Question 5

Briefly explain digestion (2 marks)

Answer 5

Is the process by which food is broken down into substances that can be absorbed and used by the body for energy, growth and repair and to build new tissue.

The large particles of food are broken down into smaller components that can be readily absorbed and utilised.

Question 6

What are macronutrients?

Answer 6

They are vital energy yielding nutrients that are required in large amounts by the body; carbohydrates, including dietary fibre, fats and proteins

Question 7

Define microbiome?

Answer 7

Vital energy yielding nutrients that are required in large amounts by the body; carbohydrates, including dietary fibers, fats and proteins

Question 8

Define Microbiota

Answer 8

Trillions of micro-organisms that include bacteria, virus and fungi that live in the gut

Question 9

Define prebiotics, including examples

Answer 9

Are non-digestible carbohydrates. The fuel (feed) for beneficial bacteria in the gut- legumes, fruit and vegetables.

Examples- fiber rich foods – leek, asparagus, onions, green bananas, apples, oats, parsnips

(these are readily fermentable fiber foods for the gut)

Question 10

Define probiotics, including examples

Answer 10

Foods that contain live, healthful bacteria. They are foods that maintain a healthy balance of bacteria in the intestine.

Fermented foods are an eg. As well as yoghurt, sauerkraut, soy sauce, crème fraiche, kimchi, tempeh, kefir

Question 11

Define trans fats and list some sources

Answer 11

Fats that are created artificially by a process called hydrogenation

Sources- processed foods/fast foods

Question 12

What are the unsaturated fats and include sources?

Answer 12

(think the good fats)

Monounsaturated and polyunsaturated

Sources- plant and vegetable oils, nuts, seeds, avocado

Question 13

What are fermented foods, including examples

Answer 13

Are produced when bacteria break down carbohydrates in food into acids and alcohol. These foods contain bacteria that helps restore the balance of bacteria in the gut and support digestive health.

Question 14

What are the saturated fats and include sources?

Answer 14

(think bad fats)

They can increase LDL’s and raise blood cholesterol levels.

The main sources are milk, butter, fat on meat etc. Coconut oil and palm oil are also sources from plants.

Question 15

What is soluble fibre, give an example?

Answer 15

Soluble fiber dissolves in water and gastrointestinal fluids when it enters the stomach and intestines. It is transformed into a gel-like substance, which is digested by bacteria in the large intestine, releasing gases and a few calories.

Eg lentils, barley, oats

Question 16

What are short chain fatty acids?

Answer 16

Are a by-product of the fermentation process in the gut

Question 17

What are non-digestible carbohydrates?

Answer 17

Are also known as prebiotics (e.g. insoluble fibre)

Question 18

What is insoluble fibre?

Answer 18

Found in nuts, seeds, wholegrains, breads etc. Does not dissolve in water and is left in tack as it passes through the gastrointestinal tract and makes up part of our stools (faeces)

Question 19

What is the alimentary canal?

Answer 19

It is a main feature of the digestive system is the alimentary canal or gastrointestinal tract, which is a long tube that starts in the mouth and ends at the anus.

Question 20

What is Peristalsis?

Answer 20

It is the involuntary constriction and relaxation of the muscles that move through the digestive tract

Question 21

What are the accessory organs?

Answer 21

The teeth, tongue, salivary glands, pancreas, liver and gall bladder are accessory organs that contribute to the digestive process

Question 22

What is a Bolus?

Answer 22

It is a small lump or ball of chewed food mixed with saliva ready for swallowing

Question 23

What is enzymatic hydrolysis?

Answer 23

Is a chemical digestive process that breaks down food by breaking the bonds that hold the molecular ‘building blocks’ withing the food together. In enzymatic hydrolysis, reactions occur when an enzyme incorporates a water molecule across the bond, allowing it to break.

Question 24

What is the gut?

Answer 24

It refers specifically to the gastrointestinal system, which includes the stomach, small intestine and colon

Question 25

What is chemical digestion?

Answer 25

Is the breakdown of food using chemicals such as enzymes and acids. Chemical processes occur at every point in the digestive system, beginning when food is first seen or smelt

Question 26

What is mechanical digestion

Answer 26

Mechanical digestion involves the use of force, such as chewing, or the churning or squashing movements of the stomach or intestines, to break down food. It begins in the mouth as the teeth tear and grind the food into smaller pieces that can be swallowed without choking.

Question 27

What is Chyme?

Answer 27

It is the process of when bolus enters the stomach. The walls of the stomach are strong and muscular. They contract with force to further break down the food (mechanical digestion) and churn the bolus into a liquefied mass called the CHYME

Question 28

What does the liver do?

Answer 28

This organ produces bile

Question 29

What is the ghrelin?

Answer 29

An appetite stimulating hormone produced by the stomach

Question 30

What is Leptin?

Answer 30

It is a hormone produced by cells that store fat, which suppresses appetite

Question 31

What is bile?

Answer 31

It is a fluid which aids digestion and is secreted by the liver and stored in the gall bladder

Question 32

What does the small intestine do?

Answer 32

The small intestine, the part of the gastrointestinal tract between the stomach and the large intestine, is where most of the end absorption of food takes place. The small intestine has three distinct regions: the duodenum, jejunum, and ileum.

Question 33

What does the pancreas do?

Answer 33

It helps digestion by releasing insulin and other important hormones and enzymes that aid digestion eg pancreatic lipase