Biology - 4BI1 PearsonEdexcel

Nutrition

Gbogbo ọrọ náà

Food keeps every cell in your body running, but the molecules on your plate are far too large to cross a cell membrane. Your digestive system breaks them down into absorbable units, while plants build their own food from scratch using light energy. This topic connects the chemistry of nutrients to the biology of how organisms obtain and process them.

In this lesson you will learn what makes a diet balanced, how each nutrient contributes to health, how the alimentary canal digests food mechanically and chemically, and how photosynthesis supplies the organic molecules that underpin almost every food chain. These ideas appear in both Paper 1 and Paper 2, often as data-response or extended-writing questions.

Ebumnobi

Understand the process of photosynthesis and its importance in the conversion of light energy to chemical energy
Know the word equation and the balanced chemical symbol equation for photosynthesis
Understand how varying carbon dioxide concentration, light intensity and temperature affect the rate of photosynthesis
Describe the structure of the leaf and explain how it is adapted for photosynthesis
Understand that plants require mineral ions for growth, and that magnesium ions are needed for chlorophyll and nitrate ions are needed for amino acids
Investigate photosynthesis, showing the evolution of oxygen from a water plant, the production of starch and the requirements of light, carbon dioxide and chlorophyll
Understand that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre
Identify the sources and describe the functions of carbohydrate, protein, lipid, vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet
Understand how energy requirements vary with activity levels, age and pregnancy
Describe the structure and function of the human alimentary canal, including the mouth, oesophagus, stomach, small intestine (duodenum and ileum), large intestine (colon and rectum) and pancreas
Understand how food is moved through the gut by peristalsis
Understand the role of digestive enzymes, including the digestion of starch to glucose by amylase and maltase, the digestion of proteins to amino acids by proteases and the digestion of lipids to fatty acids and glycerol by lipases
Understand that bile is produced by the liver and stored in the gall bladder
Understand the role of bile in neutralising stomach acid and emulsifying lipids
Understand how the small intestine is adapted for absorption, including the structure of a villus
Investigate the energy content in a food sample

Akọmọ Ojú-ẹkọ

A marathon runner loads up on pasta the night before a race. A pregnant woman takes iron and folic acid supplements. A child who never eats fruit develops bleeding gums. Each of these situations traces back to the same principle: the body needs specific nutrients in the right amounts, and what happens when it gets too little (or too much) of any one of them is predictable once you understand what each nutrient does.

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Ayẹwo Ẹkọ

Ekele diri gi maka imecha ihe karịrị na Nutrition. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.

Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.

Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.

Which mineral ion is needed for the production of chlorophyll? A) Iron B) Calcium C) Magnesium D) Nitrate Answer: C
What is the correct order of organs through which food passes? A) Mouth, stomach, oesophagus, small intestine, large intestine B) Mouth, oesophagus, stomach, small intestine, large intestine C) Mouth, oesophagus, small intestine, stomach, large intestine D) Mouth, stomach, small intestine, oesophagus, large intestine Answer: B
Which enzyme breaks down maltose into glucose? A) Amylase B) Maltase C) Lipase D) Protease Answer: B
What is the role of bile in digestion? A) It chemically digests proteins B) It neutralises stomach acid and emulsifies lipids C) It breaks down starch into maltose D) It absorbs nutrients into the blood Answer: B
Which adaptation of a villus provides a short diffusion distance? A) Large surface area B) Rich blood supply C) Walls one cell thick D) Presence of a lacteal Answer: C