Human Nutrition & Balanced Diets Grade 10-11
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Questions and Answers

What are the two main building blocks of lipids?

  • Nucleotides and phosphates
  • Proteins and carbohydrates
  • Sugars and amino acids
  • Glycerol and fatty acids (correct)

Saturated fats have the maximum number of hydrogen atoms possible.

True (A)

What is the difference between saturated and unsaturated fats?

Saturated fats have all their carbon atoms bonded to hydrogen atoms, while unsaturated fats have at least one double bond between carbon atoms, resulting in fewer hydrogen atoms.

Lipids are ______ in water but ______ in alcohol.

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Which of the following is NOT a building block of lipids?

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

Saturated fats have a higher number of hydrogen atoms compared to unsaturated fats.

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

What color change indicates a positive result for the presence of starch in a food sample?

<p>Brown to blue/black</p> Signup and view all the answers

The Benedict's test is used to detect the presence of ______ in a food sample.

<p>glucose</p> Signup and view all the answers

Match the following food tests with their respective color change results:

<p>Iodine test = Brown to blue/black Benedict's test = Blue to red/brown Biure test = Blue to purple or pink Grease spot test = Grease spot left on filter paper</p> Signup and view all the answers

The biuret test detects the presence of proteins by changing color from blue to purple or pink.

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

What is the purpose of adding hydrochloric acid (HCL) to a sucrose solution in a test for sucrose?

<p>To break down the sucrose into glucose and fructose</p> Signup and view all the answers

What is one function of the liver?

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

The gall bladder produces bile.

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

What is the process called when the liver breaks down excess amino acids?

<p>deamination</p> Signup and view all the answers

Enzymes lower the __________ required to start a chemical reaction.

<p>activation energy</p> Signup and view all the answers

What emotion is commonly associated with an increased risk of developing an eating disorder?

<p>Low self-esteem (A)</p> Signup and view all the answers

Match the following terms with their definitions:

<p>Anabolism = Reactions that build up compounds Catabolism = Reactions that break down compounds Enzymes = Biological catalysts Detoxification = Removal of poisons from the blood</p> Signup and view all the answers

Which of the following describes catabolism?

<p>Releases energy by breaking down compounds (D)</p> Signup and view all the answers

Societal beauty standards promote healthy body images.

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

Enzymes are used up in the chemical reactions they catalyze.

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

Name one environmental factor that contributes to the development of eating disorders.

<p>Family problems</p> Signup and view all the answers

Insulin helps to lower blood glucose levels by converting glucose into __________.

<p>glycogen</p> Signup and view all the answers

What substance is stored in the gall bladder?

<p>bile</p> Signup and view all the answers

Which of the following is NOT a contributing factor to eating disorders?

<p>Healthy eating habits (A)</p> Signup and view all the answers

Glycogen is a simple sugar.

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

Identify one aspect of culture that contributes to eating disorders.

<p>Media's focus on dieting</p> Signup and view all the answers

Match the hormone with its function:

<p>Insulin = Lowers blood glucose levels Glucagon = Increases blood glucose levels</p> Signup and view all the answers

What is the purpose of a balanced diet?

<p>To maintain good health and body function (D)</p> Signup and view all the answers

A portion of dried fruit should be limited to any time of the day.

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

What are two classifications of nutrition?

<p>Autotrophic and heterotrophic</p> Signup and view all the answers

At least ___ portions of fruit and vegetables should be consumed daily.

<p>5</p> Signup and view all the answers

Match the following nutrient sources with their categories:

<p>Potatoes = Higher fiber starchy foods Milk = Dairy or dairy alternatives Beans = Protein sources Olive oil = Unsaturated oils</p> Signup and view all the answers

Which of the following is NOT recommended for a healthy diet?

<p>Consuming foods high in fat, salt, and sugar regularly (D)</p> Signup and view all the answers

Fruits and vegetables should make up less than a third of daily food intake.

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

What is an example of a portion size for fresh fruit?

<p>One apple, banana, pear, or similar-sized fruit</p> Signup and view all the answers

Which of the following is a common misconception about eating disorders?

<p>Eating disorders are about wanting to be thin. (C)</p> Signup and view all the answers

Eating disorders only affect individuals who are underweight.

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

Name one psychological factor that can contribute to eating disorders.

<p>Clinical depression</p> Signup and view all the answers

Eating disorders are caused by a combination of __________, biochemical, psychological, cultural, and environmental factors.

<p>genetic</p> Signup and view all the answers

Match the eating disorder with its related psychological factor:

<p>Anorexia = Constant state of stress due to serotonin Bulimia = Higher levels of cortisol Binge eating = Managing overwhelming emotions Eating disorders in general = Clinical depression</p> Signup and view all the answers

Which hormone is mentioned as being at abnormal levels in individuals with eating disorders?

<p>Serotonin (B), Cortisol (C)</p> Signup and view all the answers

Eating disorders are primarily a choice made by individuals.

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

How do individuals with eating disorders often use food in relation to their emotions?

<p>To cope with unpleasant and overwhelming emotions.</p> Signup and view all the answers

What enzyme type is primarily responsible for digestion in the small intestine?

<p>All of the above (D)</p> Signup and view all the answers

The pancreas releases glucagon to lower blood glucose levels.

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

What is the function of the liver in blood sugar control?

<p>The liver stores glycogen and releases glucose into the bloodstream when needed.</p> Signup and view all the answers

The pancreas produces _______ for digestion in the small intestine.

<p>enzymes</p> Signup and view all the answers

Match the following organic compounds with their monomers:

<p>Lipids = Fatty acids and glycerol Carbohydrates = Monosaccharides Proteins = Amino acids Nucleic acids = Nucleotides</p> Signup and view all the answers

Which organic compound serves as a primary energy source?

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

Glucose is a type of lipid.

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

What are the two important types of proteins mentioned in the content?

<p>Enzymes and hormones.</p> Signup and view all the answers

The stored form of glucose in animals is _______.

<p>glycogen</p> Signup and view all the answers

What type of glands produce enzymes?

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

Flashcards

Autotroph

An organism that produces its own food from sunlight or chemicals.

Heterotroph

An organism that cannot make its own food and consumes other organisms for energy.

Balanced Diet

A diet that provides all essential nutrients in the right proportions for good health.

5 a day

Health recommendation to eat at least 5 portions of fruit and vegetables daily.

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Portion Size

Amount of food serving recommended for optimal nutrition intake.

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Nutrients

Substances in food that are essential for growth, energy, and health.

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Healthy Eating Plate

Visual guide that represents the ideal proportions of different food types for a balanced diet.

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Fluid Intake

Daily recommended consumption of liquids to stay hydrated, about 6-8 glasses.

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Large intestine

Absorbs water and stores waste as feces before defecation.

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Liver functions

Produces bile, stores glucose, detoxifies blood, breaks down amino acids, and regulates metabolism.

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Bile

A substance produced by the liver that emulsifies fats to aid digestion.

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Glycogen storage

Excess glucose from the liver is stored as glycogen for energy use later.

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Enzymes

Proteins that act as biological catalysts to speed up chemical reactions.

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Anabolism

Reactions that build up compounds, requiring energy (e.g., muscle growth).

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Catabolism

Reactions that break down compounds, releasing energy (e.g., cellular respiration).

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Enzyme characteristics

Enzymes are specific, reusable, and lower activation energy for reactions.

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Low self-esteem

A belief that one is not good enough or worthy.

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Cultural impact on eating disorders

Society promotes thinness and dieting, increasing risk for disorders.

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Societal beauty standards

Unrealistic ideals for body shape and appearance promoted by culture.

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Perfectionism

The belief that one must be perfect, often related to unrealistic goals.

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Dieting

Restricting food intake to achieve weight loss.

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Glycogen

Stored form of glucose in the liver and muscles.

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Insulin

Hormone that lowers blood glucose by converting it into glycogen.

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Glucagon

Hormone that increases blood glucose by converting glycogen back to glucose.

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Eating Disorders

Serious illnesses involving unhealthy eating behaviors and emotional struggles.

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Causes of Eating Disorders

A combination of genetic, psychological, cultural, and environmental factors leading to eating disorders.

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Genetics

Genetic predisposition increases chances of developing eating disorders, often running in families.

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Biochemistry

Abnormal levels of hormones like cortisol and serotonin influence appetite and mood in eating disorders.

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Psychological Factors

Mental health issues such as depression and anxiety can contribute to the development of eating disorders.

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Behavioral Coping Mechanisms

Sufferers use dieting, starving, bingeing, and purging to manage overwhelming emotions and stress.

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Misconceptions

Eating disorders are frequently misunderstood as a choice or character flaw, but they are medical conditions.

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Diagnosis Challenges

It’s difficult to diagnose eating disorders based solely on appearance; individuals can be of any weight.

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Building blocks of lipids

Lipids are composed of 1 glycerol and 3 fatty acids.

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Saturated fats

Fats that have the maximum number of hydrogens, no double bonds.

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Unsaturated fats

Fats that have at least one double bond between carbon atoms, not maximum hydrogens.

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Lipid solubility

Lipids are insoluble in water but soluble in alcohol.

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Starch test

Add iodine to food; positive result is a color change from brown to blue/black.

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Glucose test with Benedict's

Mix food with water and Benedict's; heat for positive result of blue to red/brown color change.

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Protein presence test (Biuret Test)

Add NAOH and CuSO4 to food; a color change from blue to purple indicates protein presence.

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Grease spot test

Lipids leave a grease spot on filter paper after dissolving in ethanol/ether.

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Role of the pancreas

The pancreas produces enzymes for digestion and hormones for blood sugar control.

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Liver's role in blood sugar

The liver stores glycogen and converts it to glucose when blood sugar is low, maintaining balance.

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Macromolecules

Large molecules essential for life, including lipids, carbohydrates, and proteins.

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Functions of proteins

Proteins play roles in structure, transport, enzymes, and hormones.

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Monomers and polymers

Monomers are building blocks (like amino acids), polymers are large compounds made of monomers (like proteins).

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Hormones vs Enzymes

Hormones regulate body functions, while enzymes speed up chemical reactions.

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Types of proteins

Fibrous proteins offer structure, globular proteins provide function like enzymes and hormones.

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Digestion process overview

Digestion involves breaking down macromolecules into monomers for absorption.

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Organic compounds elements

Lipids, carbohydrates, and proteins mainly consist of carbon, hydrogen, oxygen; proteins also include nitrogen.

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Study Notes

Human Nutrition, Digestion and Traditional Foods

  • This section requires the Grade 10 and Grade 11 eBooks.
  • Ensure you complete Activity 1 on page 111 of the Grade 11 eBook.
  • Food is necessary for nutrition and can be classified as autotrophic or heterotrophic.
  • Autotrophs make their own food.
  • Heterotrophs obtain food from other sources.

Balanced Diets

  • A healthy diet involves variety and appropriate portions.
  • Aim for at least 5 portions of fruit and vegetables daily.
  • Base meals on high-fiber, starchy foods (e.g., potatoes, bread, rice).
  • Include dairy or dairy alternatives.
  • Consume moderate amounts of beans, pulses, fish, eggs, and protein-rich foods.
  • Limit unsaturated fats.
  • Drink a sufficient amount of fluids (6-8 glasses daily).
  • Reduce intake of foods high in fat, salt, and sugar.
  • One portion of fruit/veg is 80g fresh, 30g dried, or 150ml juice (per day).

Healthy Eating Plate

  • Prioritize whole grains, fruits, and vegetables.
  • Consume lean protein sources (like fish and poultry).
  • Limit refined grains, processed meats and cheeses.
  • Drink water, tea, and coffee (or very little sugar)
  • Include healthy oils in small amounts.
  • Follow guidelines to control intake of sugar, milk/dairy and juice.

Different Diets

  • Account for allergies and intolerances (e.g., dairy-free, fish).
  • Consider special dietary requirements such as vegetarian, vegan.
  • Understand religious restrictions like Halal or Kosher.
  • Be aware of popular dietary trends such as Atkins, Paleo, ketogenic, banting, intermittent fasting.
  • Food contains various nutrients.

Food Tests

  • Methods are described for testing starch, glucose, protein, and sucrose.
  • The tests using iodine, Benedicts' solution, and Fehlings' solution are stated.
  • The techniques for using ethanol/ether, filter paper, and Schulz' solution are detailed.
  • Methods are provided for testing lipids and cellulose.

Functions of the Digestive System

  • Ingestion is the intake of food.
  • Digestion is the breakdown of food (mechanical and chemical).
  • Absorption is the uptake of nutrients.
  • Assimilation is the use of absorbed nutrients.
  • Elimination is the removal of undigested material.

Structures of the Human Digestive System

  • Learn about each organ's function located on page 114 of the Grade 11 eBook.
  • Review the organs that are detailed (Mouth, Teeth, Tongue, Oesophagus, Stomach, Small Intestine, Liver, Gall Bladder, Pancreas (including Islet of Langerhans) Large intestine and rectum/anus).

Introduction to Human Digestion

  • Our bodies need a continuous supply of energy from food.
  • The digestive system processes food into smaller molecules that cells can absorb.
  • The five main functions are eating, food movement, digestion, absorption and elimination.

The Mouth and Teeth

  • Explain the function, number, and structure of each tooth type.

  • Highlight the importance of teeth for chewing food.

  • Describe possible causation of tooth loss due to gum disease in relation to tooth structure and function.

  • Explain the vital role of hard enamel.

  • Describe the formula for the arrangement of human teeth (2.1.2.3).

  • Peristalsis details and the diagram of its mechanism are described.

  • Swallowing explained using a diagram, including the role of the epiglottis.

  • Gastro-oesophageal reflux defined.

Stomach

  • Detail physical churning of food using muscular movement.
  • Food mixing with gastric juices (protein enzymes and hydrochloric acid).
  • The stomach's role in creating chyme explained.

Small Intestine

  • The small intestine's structure is described with its divisions into sections.
  • The role of peristalsis and increased surface area (villi) in absorption is clarified.
  • Various specific nutrients are absorbed by the blood vessels or lymphatic system in the villi.

Large Intestine

  • The process of water absorption within the colon.
  • Explain how waste products are stored and removed within the rectum and anus

Accessory Organs

  • Detail roles of the liver (e.g., bile production, detoxification, glucose storage).
  • Describe the gall bladder's function (bile storage).
  • Explain the roles of the pancreas (e.g., enzyme production, blood sugar regulation).

Enzymes

  • Enzymes are biological catalysts that speed up chemical reactions efficiently in cells.
  • Enzymes do not get used up during reactions; they remain functional after the reaction completes.
  • Factors affecting enzyme activity, including temperature and pH, are explained.

Diabetes

  • Differentiation between Type 1 and Type 2 diabetes is presented along with causes, symptoms, and prevention.

Control of Sugar

  • Detailed function of glucose and glycogen in relation to insulin and glucagon.
  • Provide descriptions of the digestive enzymes and their functions.

How is oil transported in the body

  • Bile emulsifies fats to provide larger surface area for lipase action in the duodenum.

Problems associated with nutrition

  • Detailed explanation and summary of causes, symptoms, and prevention methods for malnutrition, as well as different types of digestion and absorption issues.

Top 9 Food Allergens

  • Details on the 9 most frequent food allergens.

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Description

Explore the essentials of human nutrition, digestion, and traditional foods tailored for Grade 10 and 11. Understand the classifications of foods, the importance of a balanced diet, and learn practical tips for healthy eating. This quiz will enhance your knowledge about nutrition and promote healthier lifestyle choices.

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