Nutrition
Overzicht
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.
Doelstellingen
- 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
Mindmap
Dit onderwerp is in kaart gebracht zodat je ziet hoe de ideeen samenhangen.
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Flashcards
Snelle geheugentraining op wat bij dit onderwerp getoetst wordt.
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Lesnotitie
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Lesevaluatie
Gefeliciteerd met het voltooien van de les op Nutrition. Nu je de sleutelconcepten en ideeën, het is tijd om uw kennis op de proef te stellen. Deze sectie biedt een verscheidenheid aan oefeningen vragen die bedoeld zijn om uw begrip te vergroten en u te helpen uw begrip van de stof te peilen.
Je zult een mix van vraagtypen tegenkomen, waaronder meerkeuzevragen, korte antwoordvragen en essayvragen. Elke vraag is zorgvuldig samengesteld om verschillende aspecten van je kennis en kritisch denkvermogen te beoordelen.
Gebruik dit evaluatiegedeelte als een kans om je begrip van het onderwerp te versterken en om gebieden te identificeren waar je mogelijk extra studie nodig hebt. Laat je niet ontmoedigen door eventuele uitdagingen die je tegenkomt; beschouw ze in plaats daarvan als kansen voor groei en verbetering.
- 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
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Aanbevolen Boeken
Verder leren met open bronnen
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Leerboekparagraaf
Nutrition and Energy Production
Explain why an animal’s diet should be balanced and meet the needs of the body
"Biology: Nutrition and Energy Production" by OpenStax, OpenStax, Rice University, licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). Source: https://openstax.org/books/biology/pages/34-2-nutrition-and-energy-production. Access for free at https://openstax.org/books/biology/pages/1-introduction
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Leerboekparagraaf
Digestive Systems
Explain the processes of digestion and absorption
"Biology: Digestive Systems" by OpenStax, OpenStax, Rice University, licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). Source: https://openstax.org/books/biology/pages/34-1-digestive-systems. Access for free at https://openstax.org/books/biology/pages/1-introduction
Gepubliceerd door andere organisaties onder open licenties, vermeld zoals zij vragen. Links openen hun websites.
Oefen Proefexamenvragen
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