Term
| Nutrition means: (6 things) |
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Definition
. Better health
. Strong immune system
. Ill less often
. Learn effectively
. Makes us stronger
. More productive |
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Term
| Definition of balanced diet: |
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Definition
| All the nutrients required for health in approriate proportions. |
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Term
| 7 things that are part of a healthy diet and what theyre used for: |
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Definition
.Carbs- Engery
.Proteins- Muscle re-growth and repair
.Fats- Cell membranes, waterproofing
.Vits- Chem processes in cells
-Fat/water soluble
.Mins- inorganice elements for normal functions
.water- transport, 60% of the body
.roughage- indeigestable, digestive sys |
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Term
Definition of malnutrition:
What does excess energy lead to |
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Definition
unbalanced diet (obesity)
excess energy > fat deposited to adipose tissue |
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Term
BMI:
18.5
18.5-25
25-30
30-35
35-40
40+ |
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Definition
-underweight
-healthy
-overweight
-class 1
-class 2
-morbidly, class 3 |
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Term
| 6 health risks caused by obesity: |
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Definition
-Cancer
-Diabeties type 2
-CHD
-Gallstones
-Osteoarthritis
-High blood pressure (hypertension) |
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Term
| What is CHD the result of: |
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Definition
| Deposition of fats in coronary arteries (atheroslerosis) which narrows the lumen and slows down blood flow reducing causing 02 starvation. |
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Term
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Definition
.dietary fibre
.Moderate alcohol consumption
.oily fish |
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Term
| Disadvantages of salt in the diet: |
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Definition
| Decreased water protentional of the blood which means theres more water in the blood and leads to hypertension. (Can damage inner lining of arteries> atheroslerosis) |
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Term
Fats are what:
What are the two types of fats:
Two types of unsaturated fats: |
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Definition
Lipids that are an essential part of the diet.
Unsaturated (plant oils) and saturated (animal)
Poly/monounsaturated (olive oil) |
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Term
What is cholesterol made from:
Where is it made:
What can too much cholesterol lead to: |
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Definition
Saturated fats- meat, eggs and dairy products.
The liver.
High blood cholesterol=CHD. Must be below 5.2mmol dm -3 |
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Term
Why do we need cholesterol:
Where can it be found:
Used to make:
Is it soluble:
Transported in form of what: |
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Definition
Essential for normal functions.
Cell membranes and the skin.
Steroid sex hormones and bile.
No.
Lipoproteins (fat plus protein) HDL OR LDL |
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Term
What combines to make a HDL:
They carry cholesterol where:
How are they used in this place:
Benefits of HDLS: |
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Definition
Unsaturated fat+cholseterol+protein.
Body tissue to liver. (Liver has recepor sites that allow binding to cell surface membranes.
Cell metabolism = bile/broken down.
Reduce blood cholesterol. Reduce disposition in artery walls (atheroslerosis) and remove the fatty deposition. |
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Term
What combines to make a LDL:
Carry cholesterol where:
High levels of LDL means what:
Saturated fats decrease...:
What reduces LDL's in the blood: |
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Definition
Saturated fat, protein and cholesterol.
From liver to tissues (Receptor sites).
High blood concentration of LDL= deposition = atherosclerosis.
LDL Recepors = LDL blood conc rises = less removed = deposition.
Poly/monounsaturated fats. (Increase activitiy of LDL receptors). |
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Term
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Definition
Eat less saturated fat.
Eat a high proportion of unsaturated.
Eating poly/monounstaturated fats.
Eating low-fat diet (less lipoproteins) |
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Term
| Definition of a lipoprotein: |
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Definition
| Combination of lipid, cholesteral and protein used to transport fats and cholesterol around the body. |
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Term
How do plants make starch:
What do they also absorb: |
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Definition
Photosynthesis > absorb C02 > store energy converted as starch.
Minerals and nitrates (soil) and manafacture other biological molecules. |
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Term
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Definition
| Animal that makes use of biological molecules that they get from eating and digesting plants. |
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Term
Defintion of omnivore:
How can we increase food production: |
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Definition
Gain nutrition directly from plants and from eating herbivores.
By making the food chain more efficient (shorter). |
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Term
| How else can we make food production more effiecient in plants: 5 |
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Definition
Improve growth rate of crops.
Increase size of yeild from each plant.
Reduce losses of crops (disease and pests).
Make harvesting easier by standardising plant size.
Improve plant responses to fertilisers. |
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Term
| How else can we make food production more effiecient in animals: 3 |
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Definition
Improve rate of growth.
Increase productivity.
Increase resistance to disease. |
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Term
| Who recognised artifical breeding: |
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Definition
| Charles Darwin. Intentional breeding of certains traits or combination in contrast to natural selection. |
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Term
Define selective breeding:
The 3 stages: |
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Definition
Humans select the individual organisms that are allowed to breed according to chosen characteristics.
1) Isolation
2) Artifical seletion
3) Inbreeding/ line breeding. |
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Term
| What is marker-assisted selection: |
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Definition
| Section of DNA marked to recognise disired characteristic. Offspring is checked for DNA. Allows selection at early stage. |
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Term
| Examples of selective breeding: |
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Definition
Breeding cattle for milk/meat.
Farmed Salmon to grow faster. Less fat content.
Chickens produce 300 eggs a year (compared to 20-30). |
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Term
| Examples of marker-assisted selection: |
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Definition
| Tomatos/Apples with imrpoved disease resistance. |
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Term
Fertiliser definition:
Pesticide defintion:
Fungicide definition:
Antibiotic defintion: |
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Definition
Minerals needed for plant growth, added to soil to improve its fertility.
Chemical that kills pests.
Chemical that kills fungi.
Chemical that kills or prevents reproduction in bacteria. |
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Term
| How do microorganisms obtain nutrition: |
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Definition
| Digesting organic matter around them. E.g our food. =Spoiled our food! |
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Term
| 4 mains ways microorganisms spoil our food: |
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Definition
Visble growth- Moulds (Mucor -black and Penicillium -blue/green).
External digestion procces- Release enzymes into food> absorb nutrients released by breakdown of food molecules. (Smells sweet, turns to mush).
Clostridium botulinum- Produces toxin = botulin = BOTULISM. CAN KILL YOU.
Salmonella- can cause infection. |
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Term
| How can we reduce spoilage: |
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Definition
Use food quickly, treated if kept for longer.
-Killing micbrobes or preventing them from reproducing.
-Then package toprevent further contamination with microbes. |
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Term
| Treatment methods to kill microorganisms or prevent their reproduction:7 |
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Definition
Cooking- denatures enzymes/proteins. Kill microorganisms.
Pastuerising: Heating to 71 oc for 15 seconds, cooled rapidly to 40c. Kills.
Drying, salting or coating in sugar- Dehydrate micoorganisms (water leaves by osmosis).
Smoking- antibactiral chemicals. Hardens surface.
Pickling- acid pH to kill, denaturing E's and P's.
Irradiation- ionising radiation kills by disruption of DNA strucure.
Cooling/freezing
canning, vaccum rapping/plastics. |
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Term
| Foods that are made with the help of microorganisms: |
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Definition
Yoghurt- lactobacullis. Lactose sugare>lactic acide>thickens
Cheese-lactobacillus>curds>coagulation.
Bread-yeast, respires anaerobically.
Alcohol- yeast. Maltose (bear). |
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Term
| Advantages of using microorganisms in food: 6 |
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Definition
Production of protein can be faster.
Can be increased/descreased according to demand.
No animal welfare issues.
Good source of protein for vegetarians.
No animal fat or cholesterol in protein.
SCP can be combined with removal of waste products. |
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Term
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Definition
| Single-celled protein. Microoganisms have been use to manafacture proteins known directly as food. E.g Quorn. |
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Term
| Disadvantagse of using micoorganisms in food: 5 |
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Definition
People may not want to eat fungal protein or food that has been grown on waste.
Isolation of protein- need to be isolated from material they grow on.
Protein has to be purified.
Infection- also ideal conditions for pathogenic organisms.
Palatability- may not have taste/ texture of traditional protein sources. |
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