02. Human Nutrition

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60 Terms

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Balanced diet definition

Diet consisting of the all dietary requirements needed in the right proportions

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Carbohydrates

  • Made up of simple sugars

  • CHO - carbon, hydrogen, oxygen

  • Carbs → glucose, maltose → glycogen, starch

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Protein

  • Made up of amino acids

  • CHON - carbon, hydrogen, oxygen, nitrogen

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Lipids

  • Made up of fatty acids & glycerol

  • CHO - carbon, hydrogen, oxygen

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Carbohydrates function

  • Provide energy

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Protein function

  • Growth & repair of tissues

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Lipids functions (3)

  • Provide energy

  • Energy store

    • Provide energy in emergencies

  • Insulation

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Vitamin A function (3)

  • Improve vision

  • Keep skin & hair healthy

  • Promote resistance of disease

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Vitamin C function (3)

  • Heal wounds

  • Rebuild new tissue

  • Prevent scurvy

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Vitamin D function (3)

  • Maintain level of calcium in blood to form strong bones & teeth

  • Calcium absorption

  • Made by the body when skin is exposed to sunlight

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Iodine function

Make thyroxine in the thyroid gland

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Iron function

  • Make haemoglobin for blood to transport oxygen

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Calcium functions (4)

  • Make bones & teeth

  • Control muscle contraction

  • Production of milk

  • Clotting of blood

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Water (4)

  • Solvent

  • Transport medium

  • Substrate in digestive reactions

  • Lubrication (tears)

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Dietary fibre (2)

  • Provide some energy

  • Aid movement of food through gut + prevent constipation

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Source of starch (3)

  • Potatoes

  • Rice

  • Pasta

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Source of sugar (3)

  • Sweets

  • Cakes

  • Fruits

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Source of protein (4)

  • Meat

  • Fish

  • Eggs

  • Legumes

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Source of lipids (3)

  • Butter

  • Cheese

  • Milk

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Source of Vitamin A (2)

  • Carrots

  • Liver

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Source of Vitamin C (3)

  • Citrus fruits [oranges]

  • Berries

  • Peppers

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Source of Vitamin D (3)

  • Eggs

  • Fish liver oils

  • Fatty fish

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Source of iodine (2)

  • Seaweed

  • Fish

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Source of iron (3)

  • Red meat

  • Liver

  • Beans

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Source of calcium (2)

  • Milk

  • Cheese

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Source of water

  • Drinks & Foods

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Source of dietary fibre (2)

  • Wholemeal bread

  • Nuts

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Too much refined sugar

  • Tooth decay

    • Bacteria in mouth convert sugar to acid & damages tooth enamel

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Too much saturated fats & cholesterol

  • Heart diseases

    • Plaque build-up blocks arteries

      • Prevents glucose & oxygen from reaching heart muscle

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Too much salt (3)

  • Cause water retention

  • Rise in blood pressure

  • Arteries blocked / burst - stroke

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Fibre deficiency

  • Constipation + Colon cancer

    • Gut muscles become inefficient → faeces remain in the gut

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Too high energy content (2)

  • Excess energy stored in unlimited amounts of fat - obesity

  • Extra mass & volume cause:

    • Joint damage

    • Increase risk of heart & circulatory diseases

    • Increase risk of diabetes

    • Infections of lungs as breathing becomes difficult

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Vitamin A deficiency (2)

  • Night blindness

    • Poor production of visual pigment

  • Xerophthalmia

    • Hardening & flaking of the cornea

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Iron deficiency

  • Anaemia

    • Iron is needed for haemoglobin synthesis

    • Insufficient dietary iron limits oxygen transport by red blood cells

      • Energy release by aerobic respiration is reduced

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Vitamin C deficiency

  • Scurvy

    • Production of some structural tissues is inhibited

      • Teeth becomes loose

      • Skin becomes flaky

      • Wounds bleed freely

    • Make immune system less efficient

      • Body becomes more prone to infection

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Protein deficiency

  • Kwashiorkor
    [swollen abdomen, slow down mental & physical development]

    • Due to insufficient protein to be able to reabsorb water from tissues

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Calcium / Vitamin D deficiency (3)

  • Poor development of bones

  • Children : Rickets [bow legs]

  • Adults : Osteoporosis [easy fracturing + poor healing of bones]

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Energy requirements (activity level)

Active ppl need more energy

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Energy requirements (age)

Children & teens need more energy than older ppl as they need energy to grow & are generally more active

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Energy requirements (pregnancy)

Pregnant women need more energy as they need to provide energy for their babies to develop

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Digestion of starch into glucose

  1. Amylase digests starch into maltose.

  2. Maltase digests maltose into glucose.

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Digestion of protein

Protease digests proteins into amino acids

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Digestion of lipids

Lipase digests lipids into fatty acids & glycerol

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Where is bile produced

Liver

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Where is bile stored

Gall bladder

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Where is bile released

Small intestine

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Role of bile 1 (acid)

  • Alkaline

  • Neutralise HCl in stomach that is too acidic for enzyme activity in small intestine.

  • Create alkaline pH for enzyme activity.

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Role of bile 2 (fats)

  • Emulsifies fats [breaks the fat into tiny droplets]

  • Gives larger SA of fat for lipase to work on. Make digestion faster.

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How does bolus move through the gut

Peristalsis [muscle contraction]

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Full digestive system (7)

  1. Mouth

  2. Oesophagus

  3. Stomach

  4. Small intestine

  5. Large intestine

  6. Rectum

  7. Anus

<ol><li><p>Mouth</p></li><li><p>Oesophagus</p></li><li><p>Stomach</p></li><li><p>Small intestine</p></li><li><p>Large intestine</p></li><li><p>Rectum</p></li><li><p>Anus</p></li></ol>
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Mouth role

Chemical : Salivary glands in the mouth produce amylase enzyme in the saliva

Mechanical : Teeth break down food

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Oesophagus role

Muscular tube connecting mouth to stomach

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Stomach role (3)

  1. Pummel food with muscular walls

  2. Produces pepsin [protease enzyme]

  3. Produce HCl for:

    1. Kill bacteria

    2. Give optimum pH for protease enzyme to work

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Small intestine role (2)

  1. Produce protease, amylase, lipase enzyme to complete digestion

  2. Where nutrients are absorbed out of alimentary canal into the body

First part : duodenum

Last part : ileum

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Large intestine role

  • Colon

  • Where excess water is absorbed from the food

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Rectum role

Where faeces [undigested food] are stored

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Anus role

Where faeces leave the body

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Pancreas role

Produces protease, amylase, lipase enzymes then released into small intestine

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Adaptation of small intestine (2)

  1. Long - time to break down & absorb all the food before it reaches the end

  2. Villi to increase SA for absorption

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Adaptations of villi (4)

  1. Many - increase SA for absorption

  2. Each villi has microvilli to increase SA

  3. Single cell thick wall - shorter distance for nutrients to diffuse into blood

  4. Capillaries for good blood supply - maintain high conc. gradient for diffusion