Topic 2 - Animal Nutrition (copy)

Chemical elements in carbohydrates:

C, H, O

Chemical elements in fats:

C, H, O

Chemical elements in proteins:

C,H, N, O

What are Starch and Glycogen broken down into?

glucose

What is cellulose broken down into?

glucose

What are proteins broken down into?

amino acids

What are lipids broken down into?

fatty acids and glycerol

Test for starch:

iodine

Positive result for starch:

orange to blue black

Test for fats:

ethanol and distilled water

Positive result for fats:

clear to cloudy mixture

Test for protein:

biurets, copper sulphate and sodium hydroxide

Positive result for protein:

blue to purple

Test for sugar:

benedicts, boiling water bath

Positive result for sugar:

blue to brick red

Test for vitamin C:

DCPIP

Positive result for vitamin C:

blue to colourless

What are carbohydrates broken down into?

starch, glycogen, cellulose, sucrose

One glycerol is joined to…

three fatty acids

Protein is made up of:

long chains of amino acids

DNA structure:

two strands coiled together to form a double helix

A is joined to what in DNA?

T

C is joined to what in DNA?

G

What is a balanced diet?

a diet that contains all of the required nutrients in suitable proportions

Carbohydrates role:

provide energy

Fats role:

store energy for insulation

Proteins role:

growth and repair of tissues

Fibre role:

provide roughage to help to keep the food moving through the digestive system

Water role:

an important solvent that keeps the whole body hydrated

Vitamins role:

needed in small quantities to maintain health

Minerals role:

needed in small quantities to maintain health

Obesity cause:

unhealthy eating patterns, unhealthy exercise levels

Effect of Obesity:

cardiovascular disease, type 2 diabetes, high blood pressure

Coronary heart disease cause:

the build up of fatty deposits on the walls of the arteries around the heart, physical inactivity, overweight

Effect of Coronary heart disease:

chest pain, shortness of breath, heart attack

Scurvy cause:

lack of vitamin c, malnourishment

Effect of scurvy:

weakness, gum disease, skin haemorrhages

Rickets cause:

lack of vitamin d or calcium

Effect of Rickets:

bone pain, poor growth, soft and weak bones

Anaemia cause:

iron deficiency, vitamin B12 deficiency

Effect of Anaemia:

fatigue, weakness, pale and yellowish skin, chest pain

Kwashiorkor cause:

deficiency of proteins or other vitamins and minerals

Effect of Kwashiorkor:

enlarged stomach, loss of muscle mass

Marasmus cause:

overall lack of calories

Effect of Marasmus:

low body weight, muscle wasting, fatigue

Ingestion:

the taking of substances e.g. food and drink into the body through the mouth.

Mechanical digestion:

the breakdown of food into smaller pieces without chemical change to the food molecules

Chemical digestion:

the breakdown of large insoluble molecules into small soluble molecules

Absorption:

the movement of small food molecules and ions through the wall of the intestine into the blood

Assimilation:

the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells

Egestion:

the passing out of food that has not been digested or absorbed as faeces through the anus

Diarrhoea:

the loss of watery faeces

Treatment for Diarrhoea:

oral rehydration therapy

Oral rehydration therapy:

when a solution of salt and glucose is given to treat someone with cholera or another disease

Chloera:

a water borne disease caused by bacteria

Chloera symptoms:

diahorrea

Environment chloera occurs in:

lack of sanitation, unclean water, contaminated food

Chloera Bacterium:

produces a toxin that cause secretion of chloride ions into the small intestine, causing osmotic movement of water into the gut, causing diarrhoea, dehydration and loss of salts from blood

Carbohydrates source:

bread, pasta, rice

Fats source:

butter, oil, cheese

Protein source:

eggs, fish, meat

Vitamin C source:

citrus fruits, black currents, cabbage

Vitamin C function:

maintain healthy skin and gums

Vitamin D source:

milk, cheese, egg yolk

Vitamin D function:

maintains hard bones, helps absorb calcium from small intestine

Calcium source:

milk, cheese, fish

Calcium function:

healthy teeth and bones, normal blood clotting

Iron source:

red meat, liver, kidney

Iron function:

forms haemoglobin in red blood cells

Fibre source:

vegetables, fruit, wholemeal bread

Fibre function:

adds bulk to the undigested food in the intestines, maintaining peristalsis

Water source:

drinks, fruits, vegetables

Alimentary canal:

the long muscular tube which runs from the mouth to the anus

What is the digestive system made up of?

the alimentary canal and associated organs

What are the 2 main functions of the digestive system:

digestion and absorption

Mouth function:

chew and break down food into small pieces

Enzyme found in the mouth:

amylase

Where does digestion and ingestion occur?

the mouth

Salivary glands function:

helps swallow food

Enzyme found in Salivary glands:

amylase

Oesophogus function:

pushes a ball of food (bolus) down the throat to stomach through muscular contractions (peristalsis)

Stomach function:

stomach muscles churn and break down the food

Enzyme found in the stomach:

pepsin

Small intestine function:

made from microscopic villi that increase the surface area so nutrients can be absorbed quickly into the bloodstream

Enzymes found in the small intestine:

trypsin, lipase, carbohydrase

Where does the absorption of food occur?

small intestine

Pancreas function:

produces digestive enzymes and release them into the small intestine

Enzymes found in the pancreas:

protease, lipase, carbohydrase

Liver function:

produces bile which increases pH and emulsifies fats

Where does the assimilation of food occur:

liver

Gall bladder function:

stores excess bile

Large intestine function:

indigestible food and water enters and water is absorbed back into the body

Rectum/anus function:

faeces are stored and egested

Where does the egestion of food occur?

rectum/anus

What are incisors used for?

cutting and biting off food

How many incisors does an average adult have?

8

How many canines does an average adult have?

4

What are premolars used for?

crushing and grinding soft food

How many premolars does an average adult have?

8

How many molars does an average adult have?

12