Unit 7 - Human Diet & Digestion
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Questions and Answers

What is the primary role of chemical digestion in the digestive process?

  • To digest food mechanically into smaller pieces
  • To convert large, insoluble molecules into small, soluble molecules (correct)
  • To absorb nutrients directly into the bloodstream
  • To produce large, insoluble molecules for storage

What substance do amylases primarily break down?

  • Proteins
  • Starch (correct)
  • Sucrose
  • Lipids

Which enzyme is responsible for breaking down proteins in acidic conditions?

  • Lipase
  • Trypsin
  • Pepsin (correct)
  • Amylase

Where is lipase produced and secreted during digestion?

<p>Pancreas and duodenum (C)</p> Signup and view all the answers

What is the main purpose of hydrochloric acid in the stomach?

<p>To kill bacteria and activate digestive enzymes (A)</p> Signup and view all the answers

In which part of the digestive system does the absorption of small food molecules occur?

<p>Small intestine (C)</p> Signup and view all the answers

Which enzyme digests maltose into glucose?

<p>Maltase (C)</p> Signup and view all the answers

What is the final stage of food processing that involves the elimination of undigested material?

<p>Egestion (D)</p> Signup and view all the answers

What is the primary function of bile in the digestive process?

<p>To neutralize hydrochloric acid and emulsify fats (C)</p> Signup and view all the answers

Why does pepsin work efficiently in the stomach?

<p>As a result of the low pH environment (D)</p> Signup and view all the answers

How are nutrients absorbed from the digestive system into the bloodstream?

<p>Via diffusion and active transport (A)</p> Signup and view all the answers

What structural feature of the ileum enhances its absorption capabilities?

<p>It is highly folded with numerous villi and microvilli (D)</p> Signup and view all the answers

What substance is primarily absorbed in the colon?

<p>Water (C)</p> Signup and view all the answers

What is emulsification, as performed by bile?

<p>The process of breaking fats into smaller drops (C)</p> Signup and view all the answers

What is the ideal pH range for enzymes in the small intestine compared to those in the stomach?

<p>Small intestine enzymes prefer a more alkaline pH (B)</p> Signup and view all the answers

Which component runs through the center of the villus in the small intestine?

<p>Lacteal (B)</p> Signup and view all the answers

What is a characteristic symptom of scurvy?

<p>Gum ulcerations (A)</p> Signup and view all the answers

Which food group is crucial for the absorption of calcium in the body?

<p>Vitamins (C)</p> Signup and view all the answers

What is the main function of bile in digestion?

<p>To emulsify fats (B)</p> Signup and view all the answers

Which stage of digestion occurs when food is taken into the body?

<p>Ingestion (D)</p> Signup and view all the answers

What type of teeth are specifically adapted for tearing and holding food?

<p>Canines (D)</p> Signup and view all the answers

Which of the following is NOT a function of the digestive system?

<p>Regulating body temperature (A)</p> Signup and view all the answers

Which of the following organs does NOT directly process food?

<p>Pancreas (A)</p> Signup and view all the answers

What is the role of mechanical digestion in the digestive process?

<p>To increase surface area for enzymes (C)</p> Signup and view all the answers

What condition is characterized by poor bone development in children?

<p>Rickets (C)</p> Signup and view all the answers

Which aspect of the digestive system is primarily involved in the egestion process?

<p>Rectum (B)</p> Signup and view all the answers

How long can food typically be digested within the stomach?

<p>Several hours (D)</p> Signup and view all the answers

What type of digestion is primarily responsible for breaking down food into smaller pieces without changing its chemical structure?

<p>Mechanical digestion (A)</p> Signup and view all the answers

Which nutrient deficiency is associated with symptoms like anemia and exhaustion?

<p>Vitamin C (A)</p> Signup and view all the answers

What process follows the absorption of nutrients in the digestive system?

<p>Assimilation (D)</p> Signup and view all the answers

Flashcards

Chemical Digestion

The process of breaking down large food molecules into smaller, soluble molecules that can be absorbed by the body.

Ingestion

The taking of substances, such as food and drink, into the body through the mouth.

Mechanical Digestion

The breakdown of food into smaller pieces without changing the chemical makeup of the food molecules.

Absorption

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

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Assimilation

The movement of digested food molecules into the cells of the body where they are used.

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Egestion

The passing out of undigested or unabsorbed food as faeces through the anus.

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Amylases

Enzymes that break down starch into smaller sugars.

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Proteases

Enzymes that break down proteins into amino acids.

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Bile

A substance produced by the liver and stored in the gallbladder. It helps neutralize stomach acid and breaks down fats.

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Emulsification

The breakdown of large fat droplets into smaller ones, increasing their surface area for easier digestion by enzymes.

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Pepsin

An enzyme found in the stomach that breaks down proteins. It works best in acidic environments.

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Villi

The folds in the wall of the small intestine that increase its surface area for absorption. These finger-like projections help maximize the absorption of nutrients.

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Microvilli

Tiny projections on the surface of villi, further increasing the surface area for absorption. These tiny hairs maximize the absorption of nutrients.

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Blood Capillaries

A network of blood vessels within the villi that transports absorbed glucose and amino acids away from the small intestine.

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Lacteal

A lymphatic vessel within the villi that transports absorbed fatty acids and glycerol away from the small intestine.

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Balanced Diet

A diet that includes all necessary food groups in the correct proportions for optimal health.

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Carbohydrates

A substance that provides the body with energy, found in foods like bread, pasta, rice, and potatoes.

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Proteins

Essential for building and repairing tissues, found in foods like meat, fish, eggs, and beans.

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Lipids

A type of fat that provides energy and helps absorb certain vitamins, found in foods like butter, oil, and nuts.

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Vitamins

Organic molecules that are essential for many bodily functions, found in fruits, vegetables, and dairy products.

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Minerals

Inorganic substances that are essential for many bodily functions, found in foods like leafy greens, dairy products, and seafood.

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Dietary Fibre

Indigestible plant material that promotes healthy digestion, found in fruits, vegetables, and whole grains.

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Water

Essential for all bodily functions, found in water, fruit, and vegetables.

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Scurvy

A deficiency in vitamin C marked by symptoms like anemia, exhaustion, and bleeding.

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Rickets

A condition in children caused by vitamin D deficiency, characterized by weak bones and deformities.

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Physical Digestion (Mechanical Digestion)

The process of breaking down food into smaller pieces without changing its chemical composition.

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Study Notes

Balanced Diet

  • A balanced diet includes all food groups in correct proportions
  • Necessary food groups include carbohydrates, proteins, lipids, vitamins, minerals, dietary fiber, and water

Food Groups and Functions

  • Carbohydrates: Source of energy
  • Proteins: Growth and repair
  • Lipids: Insulation and energy storage
  • Dietary Fiber: Provides bulk for intestinal movement
  • Vitamins: Needed in small quantities for maintaining health
  • Minerals: Needed in small quantities for maintaining health
  • Water: Needed for chemical reactions in cells

Food Sources

  • Carbohydrates: Bread, cereals, pasta, rice, potatoes
  • Proteins: Meat, fish, eggs, pulses, nuts
  • Lipids: Butter, oil, nuts
  • Dietary Fiber: Vegetables, whole grains, fruits
  • Vitamins & Minerals: Fruits, vegetables, meats, dairy products, water, juice, milk

Vitamin and Mineral Requirements

  • Vitamin C: Crucial part of collagen. Deficiency causes scurvy. Found in citrus fruit, strawberries, and green vegetables
  • Vitamin D: Aids calcium absorption, key for strong bones and teeth. Found in oily fish, eggs, liver, dairy products, sunlight.
  • Calcium: Needed for strong teeth and bones, blood clotting. Deficiency can lead to osteoporosis. Found in milk, cheese, eggs, leafy green vegetables
  • Iron: Essential for hemoglobin production (carrying oxygen). Found in red meat, liver, leafy green vegetables

Varying Dietary Needs

  • Age: Energy and protein needs vary with age (higher for growth)
  • Activity Levels: Higher energy needs for more active individuals
  • Pregnancy: Increased energy requirements for fetal growth, also higher calcium and iron needs
  • Breastfeeding: Increased energy and calcium needs for milk production

Scurvy

  • Severe Vitamin C deficiency
  • Symptoms: Anemia, exhaustion, spontaneous bleeding, limb pain, swelling, gum ulcerations, tooth loss
  • Caused by lack of Vitamin C in the diet over 3 months
  • Treatable with oral or intravenous Vitamin C

Rickets

  • Condition in children – poor bone development
  • Symptoms: Bone pain, lack of bone growth, weak bones, deformities
  • Caused by severe Vitamin D deficiency
  • Vitamin D helps absorb calcium. Calcium is critical for normal bone development.
  • Sources of Vitamin D are sunlight, oily fish, egg yolks

Digestive System (Organs)

  • Alimentary Canal: Food passes directly through these organs: Mouth, Oesophagus, Stomach, Small Intestine (duodenum and ileum), Large Intestine (colon, rectum, anus)
  • Accessory Organs: Salivary glands, Pancreas, Liver, Gallbladder

Digestive System Functions (Summary)

  • Ingestion: Taking food and drink into the body
  • Mechanical Digestion: Breaking food into smaller pieces (e.g., chewing, stomach churning)
  • Chemical Digestion: Breaking down complex food molecules into simpler absorbable molecules (e.g., enzymes breaking down proteins)
  • Absorption: Taking small molecules into the bloodstream
  • Assimilation: Using absorbed nutrients for bodily functions
  • Egestion: Removing undigested waste from the body

Enzymes in Digestion

  • Amylases: Break down starch to simpler sugars
  • Proteases: Break down proteins into amino acids
  • Lipases: Break down lipids into fatty acids and glycerol

Hydrochloric Acid (HCl)

  • Produced in the stomach
  • Low pH needed for enzymes (e.g., pepsin) to work optimally
  • Kills bacteria

Bile

  • Produced by the liver, stored in the gallbladder
  • Neutralises stomach acid, aiding small intestine enzymes
  • Emulsifies fats (breaks down large fat droplets into smaller ones, increasing surface area for enzyme action)

Absorption (Summary)

  • Occurs mainly in the small intestine (with villi and microvilli)
  • Nutrients (glucose, amino acids, fatty acids, glycerol) transported to blood or lymph.

Adaptations of the Small Intestine

  • Long, folded structure dramatically increases surface area for absorption.
  • Villi and microvilli increase surface area for faster absorption.

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Human Diet & Digestion PDF

Description

This quiz covers the essential components of a balanced diet, detailing each food group and its functions. Learn about the importance of carbohydrates, proteins, lipids, vitamins, minerals, dietary fiber, and water, along with their food sources and health implications.

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