Podcast
Questions and Answers
Which component of food is required by most of the cells in our body?
Which component of food is required by most of the cells in our body?
- Fat
- Carbohydrate (correct)
- Protein
- Vitamins
What stimulates the transmission of a signal to the brain when sugar levels fall?
What stimulates the transmission of a signal to the brain when sugar levels fall?
- Protein intake
- Fall in the level of sugar (correct)
- Rise in the level of sugar
- Fat intake
What process helps to maintain the required levels of vitamins, minerals, and salts in our blood?
What process helps to maintain the required levels of vitamins, minerals, and salts in our blood?
- Respiration
- Excretion
- Circulation
- Digestion (correct)
Apart from carbohydrates, fats, and proteins, what other substances does our body require?
Apart from carbohydrates, fats, and proteins, what other substances does our body require?
What results in the contraction of muscles when there is a response from the brain to a fall in sugar levels?
What results in the contraction of muscles when there is a response from the brain to a fall in sugar levels?
Study Notes
Nutrients and Body Functions
- Glucose is the component of food required by most of the cells in our body.
Regulation of Sugar Levels
- A fall in sugar levels stimulates the transmission of a signal to the brain.
Homeostasis
- The process of homeostasis helps to maintain the required levels of vitamins, minerals, and salts in our blood.
Additional Substances Required by the Body
- Apart from carbohydrates, fats, and proteins, our body also requires vitamins, minerals, and salts.
Muscle Contraction
- When there is a response from the brain to a fall in sugar levels, it results in the contraction of muscles.
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Description
Test your knowledge of food components with this quiz! Explore the breakdown of carbohydrates, fats, and proteins, and their role in providing energy for growth, repair, and body temperature regulation. Put your understanding to the test and see how well you know the components of food.
