Nutrition and Balanced Diet Quiz
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Questions and Answers

Which of the following is NOT a component of a balanced diet?

  • Choosing unsaturated oils and spreads in moderation
  • Consuming high amounts of sugary drinks (correct)
  • Eating at least 5 portions of fruits and vegetables daily
  • Eating high-fiber starchy foods like potatoes

Autotrophs can produce their own food through photosynthesis.

True (A)

Explain the difference between autotrophic and heterotrophic nutrition.

Autotrophs can produce their own food through photosynthesis, while heterotrophs consume other organisms for energy and nutrients.

A balanced diet should include a variety of foods in the right ______ to support overall health.

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

Match the following food groups with their recommended intake:

<p>Fruits and vegetables = At least 5 portions daily Starchy foods = Base meals on these Dairy or alternatives = Have some Protein sources = Eat some Fats and oils = Choose unsaturated types and consume in moderation Fluids = Drink plenty of fluids (6-8 glasses daily)</p> Signup and view all the answers

One portion of fruit is equal to 3 heaped tablespoons of vegetables.

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

What is the recommended daily intake of fruit juice or smoothies, and why?

<p>No more than one portion per day. Excessive fruit juice intake can contribute to sugar overload and harm teeth.</p> Signup and view all the answers

Which of these is an example of a high-fiber starchy food?

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

Which diet restricts the intake of gluten?

<p>Gluten-free Diet (B)</p> Signup and view all the answers

Organic compounds are primarily made up of carbon and hydrogen.

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

What is the chemical formula for glucose?

<p>C6H12O6</p> Signup and view all the answers

The process of using water to split a molecule is called __________.

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

Match the type of carbohydrate with its description:

<p>Monosaccharides = Simple sugars like glucose Disaccharides = Two monosaccharides combined Polysaccharides = Insoluble and complex carbohydrates</p> Signup and view all the answers

Which of the following is NOT a special dietary requirement?

<p>Low-sugar diet (D)</p> Signup and view all the answers

Condensation reactions produce water as a byproduct.

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

Name two functions of dietary minerals.

<p>Bone health and oxygen transport</p> Signup and view all the answers

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

<p>Desire to eat healthy (B)</p> Signup and view all the answers

Eating disorders are primarily about food and wanting to be thin.

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

What are the building blocks of lipids?

<p>1 glycerol and 3 fatty acids (C)</p> Signup and view all the answers

What psychological disorders are mentioned as commonly associated with eating disorders?

<p>Clinical depression, anxiety disorders, and obsessive-compulsive disorder.</p> Signup and view all the answers

Saturated fats have fewer hydrogen atoms compared to unsaturated fats.

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

What is the colour change observed when testing for starch?

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

Individuals with eating disorders may have abnormal levels of certain chemicals that regulate appetite, mood, sleep, and ______.

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

Match the following eating disorders with their characteristics:

<p>Anorexia Nervosa = Self-starvation and excessive weight loss Bulimia Nervosa = Binge eating followed by purging Binge Eating Disorder = Compulsive overeating without purging</p> Signup and view all the answers

Lipids are __________ in water but soluble in alcohol.

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

Match the following food tests with their positive colour change:

<p>Starch = brown to blue/black Glucose = blue to red/brown Protein = blue to purple Lipid = grease spot on filter paper</p> Signup and view all the answers

What hormone is identified as being elevated in individuals with bulimia and anorexia?

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

It is possible to diagnose someone with an eating disorder based solely on their appearance.

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

Which test indicates the presence of protein?

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

What is a significant genetic factor observed in individuals with eating disorders?

<p>Eating disorders tend to run in families.</p> Signup and view all the answers

The grease spot test is used for glucose detection.

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

What happens to sucrose during the heating process in the sucrose test?

<p>Color changes from blue to red/brown</p> Signup and view all the answers

What is the optimal temperature range for human enzymes to function?

<p>37-40 °C (C)</p> Signup and view all the answers

Enzymes work efficiently at low temperatures.

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

What process is described when fat globules are broken into tiny droplets?

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

Rickets – lack of ______

<p>vitamin D</p> Signup and view all the answers

Scurvy – lack of ______

<p>vitamin C</p> Signup and view all the answers

Match the malnutrition condition with its corresponding deficiency:

<p>Kwashiorkor = Lack of protein Marasmus = Lack of calories Beri-Beri = Lack of vitamin B1 Anemia = Lack of iron</p> Signup and view all the answers

What happens to enzymes when they are placed in a solution of a different pH from their optimum?

<p>They are denatured (D)</p> Signup and view all the answers

Bile is an enzyme that digests fats.

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

What is the sticky film that contains bacteria and can lead to tooth decay?

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

Gastro-oesophageal reflux is a condition that allows food to move back up into the esophagus.

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

What is the primary function of the jejunum section of the small intestine?

<p>Most absorption occurs here.</p> Signup and view all the answers

The stomach mixes food with gastric juices to form ______.

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

Match the sections of the small intestine with their primary functions:

<p>Duodenum = Chemical digestion Jejunum = Nutrient absorption Ileum = Final nutrients absorption</p> Signup and view all the answers

What role do acids produced by bacteria in plaque play in tooth decay?

<p>They eat away at enamel (D)</p> Signup and view all the answers

The large intestine is also referred to as the bowel or colon.

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

What is the primary process that takes place in the oesophagus?

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

Flashcards

Autotroph

Organisms that produce their own food through photosynthesis or chemosynthesis.

Heterotroph

Organisms that cannot produce their own food and rely on consuming other organisms.

Balanced diet

A diet that includes a variety of foods in the right proportions for health.

Five-a-day

The recommendation to consume at least 5 portions of fruits and vegetables daily.

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Food portions

Standard amounts of food, such as 80g of fruit or 3 heaped tablespoons of vegetables.

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High nutrient foods

Foods rich in vitamins, minerals, and fiber, important for overall health.

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Fluid intake

The recommendation to drink 6 to 8 glasses of fluids each day.

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Unsaturated fats

Healthy fats found in oils and spreads that should be consumed in small amounts.

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Food Allergies

Adverse reactions to specific foods, like gluten or nuts.

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Organic Compounds

Compounds containing carbon and hydrogen, like proteins and carbohydrates.

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Inorganic Compounds

Compounds not primarily made of carbon and hydrogen, like minerals and water.

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Hydrolysis

A chemical reaction that uses water to split molecules.

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Condensation

A reaction where molecules combine and release water.

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Monosaccharides

Simple sugars composed of single sugar units, like glucose.

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Disaccharides

Sugars formed from two monosaccharides, like sucrose.

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Polysaccharides

Carbohydrates made of many sugar units, often insoluble.

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Building blocks of lipids

Lipids consist of 1 glycerol and 3 fatty acids.

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Solubility of lipids

Lipids are insoluble in water but soluble in alcohol.

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Starch test

Iodine turns brown to blue/black in the presence of starch.

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Glucose test

Benedict’s solution changes from blue to red/brown when glucose is present.

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Protein test

Biuret test shows a color change from blue to purple for proteins.

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Lipid test (Grease spot)

Leaves a grease spot on filter paper when fats are present.

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Tooth Decay

Destruction of tooth structure caused by harmful bacteria and plaque.

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Plaque

A soft, sticky film of bacteria that forms on teeth from food.

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Tartar

Hardened plaque that can irritate gums and cause gum disease.

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Peristalsis

Muscular contractions that move food through the digestive tract.

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Chyme

A mixture of food and gastric juices in the stomach.

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Villi

Finger-like projections in the small intestine, increasing absorption surface area.

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Small Intestine Sections

Divided into duodenum, jejunum, and ileum, each serving specific roles in digestion.

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Gastro-oesophageal reflux

A condition where stomach acid flows back into the esophagus.

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Lock and Key Mechanism

The model describing how enzymes and substrates interact, with specific shapes fitting together.

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Enzyme Denaturation

The process where enzymes lose their functional shape due to high temperatures or pH changes.

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Optimum Temperature for Enzymes

The range of temperature (37-40°C) at which human enzymes work best.

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pH Sensitivity of Enzymes

Enzymes require specific pH levels to function; deviations can lead to denaturation.

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Bile

A substance produced by the liver, stored in the gallbladder, that emulsifies fat but is not an enzyme.

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Emulsification

The process of breaking fat globules into smaller droplets to increase surface area for enzyme action.

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Malnutrition

A condition resulting from an imbalanced diet, potentially leading to nutritional deficiency diseases.

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Examples of Nutritional Deficiency

Conditions like Rickets or Scurvy that arise from specific nutrient shortages.

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Eating disorders

Mental illnesses characterized by unhealthy eating behaviors and emotional distress.

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Causes of eating disorders

Complex combination of genetic, biochemical, psychological, cultural, and environmental factors.

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Genetic predisposition

Increased likelihood of developing eating disorders based on family history and genetics.

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Biochemical factors

Abnormal chemical levels influencing appetite, mood, and stress in individuals with eating disorders.

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Psychological factors

Mental health issues like anxiety, depression, and OCD commonly associated with eating disorders.

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Coping mechanisms

Unhealthy behaviors like dieting and purging used to deal with overwhelming emotions.

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Misconceptions about appearance

Eating disorders can affect individuals of any weight; appearance doesn't indicate disorder severity.

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Short-term relief vs. long-term effects

Eating disorder behaviors may provide temporary anxiety relief but lead to increased stress over time.

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Study Notes

Human Nutrition, Digestion, Malnutrition, and Traditional Foods

  • This section requires the Grade 10 and Grade 11 eBooks
  • Check the provided activities in the Grade 11 eBook for further details
  • Understanding nutrition involves classifying it as either autotrophic or heterotrophic

Autotroph Definition

  • An autotroph is an organism that can produce its own food using light energy(e.g., plants)

Heterotroph Definition

  • A heterotroph is an organism that obtains energy by consuming other organisms (e.g., animals)

Balanced Diets

  • A balanced diet is crucial for maintaining good health
  • According to the UK National Health Service (NHS), consuming a balanced diet requires:
    • At least 5 portions of fruits and vegetables daily
    • Primarily starchy foods (like potatoes, bread, rice, pasta)
    • Dairy or dairy alternatives (e.g., soya milk)
    • Beans, pulses, fish, eggs, meat, or other protein sources
    • Unsaturated oils and spreads in moderation
    • Plenty of fluids (6-8 glasses of water daily)
  • Limit food and drinks high in sugar, salt, and fat

Food Portions

  • A portion is a measurable amount of food
    • 80g of fresh, canned, or frozen fruit or vegetables
    • 30g of dried fruit (suitable for mealtimes)
    • 150ml glass of juice/smoothies (limit to 1 portion per day)
  • Fruit, vegetables, and fiber make up over a third of a daily diet; aim for 5 portions daily

Healthy Eating Plate

  • A visual guide for healthy eating
  • Categorizes food groups such as fruits, vegetables, whole grains, and protein

Different Diets

  • Food allergies and intolerances (e.g., dairy-free, fish, nut-free, gluten-free)
  • Special dietary requirements (e.g., vegetarian, vegan, pregnancy)
  • Religious dietary laws (e.g., halal, kosher)
  • Weight-loss trends (e.g., Atkins, Paleo, ketogenic, Banting, intermittent fasting)

Food Tests

  • Methods to identify nutrients in foods
    • Starch (iodine test): brown to blue/black color change indicates presence.
    • Glucose (Benedict's test): blue to red/brown color change indicates presence.
    • Proteins (biuret test): blue to purple/pink color change indicates presence
    • Sucrose (additional test/Benedict's test): blue to red/brown color change indicates presence.
    • Fats/lipids (grease spot test): grease spot on paper indicates presence
    • Cellulose (Schulz's solution): brown to blue/black color change indicates presence

Digestive System

  • Ingestion: taking food into the body
  • Digestion (mechanical): Breaking down of food into smaller pieces for absorption (e.g. chewing)
  • Digestion (chemical): Using enzymes to break down food into smaller molecules for absorption.
  • Absorption: Taking nutrients into the bloodstream
  • Assimilation: The integration of nutrients by the body's cells
  • Elimination: Removing waste products from the body

Mouth and Teeth

  • Mechanical digestion (chewing) and saliva production
  • Saliva contains amylase (enzyme that breaks down starch)
  • Important roles of teeth, tongue for chewing, and swallowing
  • The importance of the epiglottis in preventing food from entering the trachea (windpipe).

Stomach

  • Physical mixing of food and mixing with gastric juices (with enzymes and hydrochloric acid)
  • Crucial for churning food
  • Adaption of the stomach for churning is needed (strong muscular walls):

Small Intestine

  • Key organ for enzymatic digestion and nutrient absorption
  • Divided into three parts: duodenum, jejunum, and ileum.
  • Increased surface area for absorption (villi and microvilli)

Large Intestine

  • Water absorption
  • Rectum stores feces before elimination

Liver

  • Bile production to emulsify fats
  • Processes excess glucose to glycogen storage, protein breakdown(deamination)
  • Detoxifies blood of toxins and poisons
  • Plays a role in metabolism

Gallbladder

  • Stores bile produced by the liver

Pancreas

  • Endocrine function in regulating blood sugar (insulin and glucagon)
  • Digestive function secreting enzymes for digestion

Enzymes

  • Biological catalysts that speed up chemical reactions
  • Specific in function, require specific optimal temperatures and pH levels

Diabetes

  • Type 1 and Type 2 diabetes are different diseases with varying causes and treatments
  • Type 1 diabetes involves the body not producing insulin
  • Type 2 diabetes involves the presence of insulin, but the body does not efficiently use it
  • Diet and lifestyle management are essential aspects of diabetes treatment as are insulin injections

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Human Nutrition Notes 2025 PDF

Description

Test your knowledge on nutrition, dietary components, and the differences between autotrophic and heterotrophic nutrition. This quiz covers various aspects of a balanced diet, recommended food intake, and essential nutrients for overall health.

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