Diet And Digestion
Overzicht
A teenager, a pregnant woman and a manual labourer sitting down to the same meal do not actually need the same meal. Age, pregnancy, climate and the physical demands of a job all change how much energy and which nutrients a body requires, and getting the balance wrong for long enough produces a recognisable deficiency disease with its own set of symptoms. This topic builds the full picture: what a balanced diet supplies, how the alimentary canal breaks food down into absorbable molecules, and how the small intestine is engineered to get those molecules into the blood as efficiently as possible.
You will also meet the practical side of nutrition that Human Biology students are expected to reason about: calculating and interpreting BMI, linking obesity and high cholesterol to specific diseases, and knowing why hygienic food preparation matters at every stage from the kitchen to the gut. Expect calculation questions, structure-to-function reasoning and at least one question that asks you to identify a deficiency disease from a described set of symptoms.
Doelstellingen
- Explain the importance of a balanced diet including the recommended dietary intake of carbohydrates, fats, proteins, vitamins A and C, calcium, iron and fibre
- Understand variations in diet related to age, pregnancy, climate and occupation
- Know the sources and functions of carbohydrates, proteins, lipids (fats and oils), vitamins A, C and D, and the mineral ions, calcium and iron
- Describe the causes and symptoms of deficiency diseases limited to scurvy (lack of vitamin C), anaemia (lack of iron), blindness (lack of vitamin A) and Kwashiorkor (lack of protein)
- Know the structures of the human alimentary canal and describe the functions of the mouth, oesophagus, stomach, small intestine, large intestine and pancreas in digestion
- Explain how food is moved through the gut by peristalsis including the role of dietary fibre in the process
- Understand the role of digestive enzymes including their site of production and action, the digestion of starch to glucose by amylase and maltase, the digestion of proteins to amino acids by proteases (pepsin, trypsin), and the digestion of lipids to fatty acids and glycerol by lipases
- Know that bile is produced by the liver and stored in the gall bladder and understand the role of bile in neutralising stomach acid and emulsifying lipids
- Understand how the structure of the villus helps absorption of the products of digestion in the small intestine
- Know the types, structure and functions of teeth, the factors that affect their growth and how to care for teeth and gums
- Understand BMI, including the calculation of BMI, and the role of obesity as a risk factor in early onset of diabetes and the significance of high cholesterol levels in atherosclerosis
- Explain the importance of hygienic methods of food preparation, cooking, storage and preservation
Lesnotitie
Beschikbaar in de Green Bridge-app
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Lesevaluatie
Gefeliciteerd met het voltooien van de les op Diet And Digestion. 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 enzyme digests starch to maltose? A) Maltase B) Amylase C) Lipase D) Trypsin Answer: B
- A deficiency of iron in the diet causes: A) Scurvy B) Kwashiorkor C) Anaemia D) Night blindness Answer: C
- Bile is produced by the liver and stored in the: A) Pancreas B) Gall bladder C) Duodenum D) Stomach Answer: B
- Which feature of a villus increases the surface area available for absorption? A) The lacteal B) The capillary network C) Microvilli D) The muscle layer Answer: C
- A person has a mass of 80 kg and a height of 2.00 m. What is their BMI? A) 16.0 B) 20.0 C) 40.0 D) 160.0 Answer: B
Beschikbaar in de Green Bridge-app
Download de Green Bridge CBT-app op je telefoon of computer voor toegang tot volledige lesnotities, oefenvragen en meer.
Beschikbaar in de Green Bridge-app
Download de Green Bridge CBT-app op je telefoon of computer voor toegang tot volledige lesnotities, oefenvragen en meer.
Aanbevolen Boeken
Oefen Proefexamenvragen
Wilt u proefexamenvragen over Diet And Digestion oefenen? Download de Green Bridge CBT-app voor toegang tot proefexamenvragen en volledige oefentoetsen over dit onderwerp.
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