Food and nutrition- topic 2

• Protein is made up of amino acids
• Large intestine is where water is re absorbed , and faeces is stored
• Vitamin A is used to maintain good vision, healthy skin and strong immunity against infection. Sources include dairy products and oily fish
• iron is used to produce hameoglobin. sources include liver, red meat,beans and nuts
• Vitamin c is used to help heal wounds and maintain healthy connective tissue. Sources include citrus fruits and leafy green vegetables
• Dietary fibre is used to keep the digestive system healthy sources include whole grain cereals and fruit and vegetables
• Lipids are used for storing energy sources include fats and oils
• Chemical elements present in lipids are carbon hydrogen and oxygen
• Balanced diet includes, carbohydrates, protein, lipids, vitamins, minerals, water and dietary fibre
• Peristalisis is the muscles in the oesophagus contract above the bolus to push food down the oesophagus, muscles work together to produce wave like contractions
• Energy requirements vary with activity levels, age and pregnancy
• Test for starch reddish-brown iodine solution turns blue-black
• Small intestine is where food is absorbed into the blood through the villi
• Vitamin D is used to maintain healthy bones and teeth sources include eggs, oily fish and cereal fortified with vitamin d
• Chemical elements present in carbohydrates are carbon, hydrogen and oxygen
• As temperature increases so does the rate of enzyme activity. An optimum activity is reached at the enzymes optimum temperature. Continued increase in temperature lesds to sharp decrease in activity enzymes active site changes shape-now denatured
• Villi are covered in a thin layer of cells (digested food does not have to travel far to be absorbed into the body) well supplied with blood capillaries ( maintains a high concentration gradient) villi contains lacteals (carry lipid droplets seperate from rest of the food molecules lipids don’t absorb well in blood)
• Structure of carbohydrates is starch and glycogen from simple sugars
• Protein-amino acids protease
• Pancreas produces digestive enzymes
• Blood capillary- blood removes absorbed molecules helps maintain a high concentration gradient for diffusion
• Bile is a liquid produced by the liver and stored in the gall bladder which is highly alkaline and emulsifies lipids and neutralises stomach acid
• Villi are finger like extensions increase surface area for diffusion
• Mouth is where food enters the alimentary canal and digestion begins
• Calcium is needed to maintain healthy bones and teeth, for normal blood clotting and to control muscles contractions sources include cheese and eggs and milk
• Each enzymes works best at a specific PH value a continued increase in PH leads to a sharp decrease in enzyme activity as the enzymes active site changes shape it is now denatured
• Test for protein biuret solution turns from blue to purple
• Carbohydrates are the main source of energy sources include breads, grains, pasta
• Protein is for growth and repair sources include meat and fish
• Test for glucose blue beneditcts solution turns orange/red after heating
• Lipids-fatty acids and glycerol lipases
• Enzymes are biological catalysts that help speed up metabolism
• Stomach is the muscular organ where the movement of the muscular wall churns up the food into a liquid
• Oesophagus is the muscular tube which moves ingested food to the stomach by peristalsis
• Starch-glucose amylase and Maltase
• Alimentary canal is the digestive tube that extends from mouth to anus
• Lacteal absorbs lipids
• Test for fat ethanol should form a white emulsion layer
• Chemical elements present in protein are carbon, hydrogen, oxygen and nitrogen
• Structure of lipids are fatty acids and glycerol