Grade 10-11 Human Nutrition Quiz

Human Nutrition, Digestion and Traditional Foods

• This section requires the Grade 10 and 11 eBook.
• Review Activity 1 on page 111 of the Grade 11 eBook.
• Food is classified as either autotrophic or heterotrophic.
• Autotrophs create their own food.
• Heterotrophs obtain food from other organisms.

Balanced Diets

• A healthy diet is vital for good health.
• The NHS recommends eating:
  • At least 5 portions of fruit and vegetables each day.
  • Higher-fiber starchy foods like pasta, potatoes, and bread.
  • Dairy products (or alternatives).
  • Beans, pulses, fish, eggs, and meat (limited quantities).
  • Unsaturated oils and spreads (limited).
  • Plenty of fluids (at least 6-8 glasses per day).
• Foods high in fat, salt, and sugar should be eaten less often.
• A portion of fruit or vegetables is 80g for fresh, canned or frozen, 30g for dried fruit, or 150 ml for fruit juice/smoothies.

Healthy Eating Plate

• The plate highlights the following food groups:
  • Healthy oils: mainly for cooking / dressings but in moderation.
  • Vegetables: large amount. Avoid things like French fries.
  • Fruits: variety of colours.
  • Whole grains: whole grain pasta, bread. Limit refined grains.
  • Healthy protein: fish, poultry, beans, nuts. Limit red meat.
  • Water: consume plenty. Limit sugary drinks, juice, and dairy.

Different Diets

• Special dietary requirements: dairy-free, fish-free, nut-free, gluten-free, vegetarian, vegan, pregnancy-specific etc
• Religious dietary requirements: Halaal or Kosher.
• Weight loss trends: Atkins, Paleo, Ketogenic, Banting, Intermittent Fasting.

Food Tests

• Students have already performed most of these in previous years.
• Refer to Grade 10 eBook (page 6, 8, & 9) for detailed instructions on the food tests related to glucose, starch, fat, and proteins.

Functions of the Digestive System

• Ingestion is taking food into the body.
• Digestion is the breakdown of food into smaller components.
• Absorption is absorbing broken-down food into the bloodstream.
• Assimilation is using the absorbed nutrients.
• Elimination is removing waste from the body.
• Mechanical digestion breaks food into smaller pieces.
• Chemical digestion breaks food down into simpler chemicals.

Digestive System Organs and Functions

• Use a diagram (page 114 of the Grade 11 eBook) to learn about the functions of each organ
• Review the associated functions (e.g. liver; small intestine; gall bladder; stomach; salivary glands; colon (large intestine); oesophagus; pancreas; mouth and teeth; anus; rectum; appendix).

The Mouth and Teeth

• The mouth is the first part of the digestive system.
• Saliva helps in digestion by lubricating and moistening the food and containing enzymes.
• Teeth are vital for chewing (mastication) to break down food into smaller pieces.
• Tooth types, their functions, and the dental formula (2.1.2.3) are important concepts.

The Oesophagus

• Peristalsis is the process where muscles contract to move food along the oesophagus.

The Stomach

• The stomach churns food and mixes it with gastric juices containing acids and enzymes to further digest it in preparation for the small intestine.

The Small Intestine

• The small intestine has three sections (duodenum, jejunum, ileum) for digestion and absorption.
• Increased surface area (villi and microvilli) increases absorption rate.
• Food needs to be broken down into simple molecules to be absorbed.

The Large Intestine

• The large intestine, also known as the colon and bowel, absorbs water from the undigested food.
• Waste materials are then stored in the rectum and expelled through the anus.

Accessory Organs (Liver, Gall Bladder, Pancreas)

• These organs assist the digestive process.
• The liver produces bile for fat emulsification.
• The gall bladder stores bile.
• The pancreas produces enzymes crucial for digestion, and insulin and glucagon for blood sugar control.

Enzymes

• Enzymes are biological catalysts that speed up chemical reactions in the body.
• Enzymes are specific to their substrates, and their optimal temperature and pH are critical for their function.
• Enzyme activity is affected by temperature and pH.

Diabetes

• Type 1 and Type 2 Diabetes are distinct.
• Type 1 - pancreas does not produce insulin.
• Type 2 - body is resistant to insulin or does not produce enough.
• Insulin helps regulate blood sugar levels.

Organic Compounds

• Summarize carbohydrates, lipids, and proteins in terms of elements, monomers, polymers and functions.