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Questions and Answers
What is the importance of including appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water, and dietary fibre in a balanced diet?
What is the importance of including appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water, and dietary fibre in a balanced diet?
It provides the body with the necessary nutrients for optimal functioning, growth, and maintenance.
What are the functions of carbohydrate, protein, lipid, vitamins A, C, and D, and mineral ions calcium and iron in the diet?
What are the functions of carbohydrate, protein, lipid, vitamins A, C, and D, and mineral ions calcium and iron in the diet?
They provide energy, build and repair tissues, regulate body functions, and maintain healthy bones, among other functions.
How do energy requirements vary with activity levels, age, and pregnancy?
How do energy requirements vary with activity levels, age, and pregnancy?
Energy needs increase with increased activity, decrease with age, and vary during pregnancy to support fetal growth.
Describe the structure and function of the small intestine, including the duodenum and ileum.
Describe the structure and function of the small intestine, including the duodenum and ileum.
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What is the role of bile in digestion, and how is it produced and stored?
What is the role of bile in digestion, and how is it produced and stored?
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Describe the adaptation of the small intestine for absorption, including the structure of a villus.
Describe the adaptation of the small intestine for absorption, including the structure of a villus.
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What is the difference between sexual and asexual reproduction in plants?
What is the difference between sexual and asexual reproduction in plants?
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Describe the structure of an insect-pollinated flower and explain how it is adapted for pollination.
Describe the structure of an insect-pollinated flower and explain how it is adapted for pollination.
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Study Notes
Nutrition and Digestion
- A balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water, and dietary fibre.
- Sources of nutrients include:
- Carbohydrate: provides energy
- Protein: builds and repairs tissues
- Lipid (fats and oils): provides energy and aids in absorption of vitamins
- Vitamins: essential for growth and maintenance
- Minerals: essential for growth and maintenance
- Water: essential for hydration
- Dietary fibre: aids in digestion and prevents constipation
- Energy requirements vary with:
- Activity levels (e.g., athletes require more energy)
- Age (e.g., children require more energy for growth and development)
- Pregnancy (additional energy required for fetal development)
Human Alimentary Canal
- Structure and function of the human alimentary canal includes:
- Mouth: mechanical breakdown of food
- Oesophagus: transport of food to stomach
- Stomach: chemical breakdown of food
- Small intestine (duodenum and ileum): absorption of nutrients
- Large intestine (colon and rectum): water absorption and storage of waste
- Pancreas: production of digestive enzymes
Digestion and Absorption
- Food is moved through the gut by peristalsis.
- Digestive enzymes include:
- Amylase and maltase: break down starch to glucose
- Proteases: break down proteins to amino acids
- Lipases: break down lipids to fatty acids and glycerol
- Bile is produced by the liver and stored in the gall bladder.
- Bile:
- Neutralises stomach acid
- Emulsifies lipids
- Small intestine is adapted for absorption with villi that increase surface area.
Reproduction in Plants
- Sexual reproduction: involves fusion of male and female gametes to produce a zygote
- Asexual reproduction: does not involve gametes
- Fertilisation: fusion of male and female gametes to produce a zygote that undergoes cell division and develops into an embryo
Flowering Plants
- Structures of insect-pollinated and wind-pollinated flowers:
- Insect-pollinated flowers: adapted for pollination by insects (e.g., bees)
- Wind-pollinated flowers: adapted for pollination by wind
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Description
Quiz on the components of a balanced diet, their sources and functions, and how energy requirements vary with different factors. Topics include carbohydrates, proteins, lipids, vitamins, minerals, and dietary fiber.
