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Mind Map by cmharrisuk, updated more than 1 year ago
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Created by cmharrisuk
almost 11 years ago
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Unit 7: Animal nutrition
- Describe balanced diets based
on age, sex and activity of
people
- Requirements of
the diet depend on
a person's age,
gender and how
active they are
- Requirements of
the diet depend on
a person's age,
gender and how
active they are
- Describe the
effects of starvation
- Starvation results in very
low body mass with lack of
fat and muscle wasting,
plus a lack of resistance to
infections
- due to a lack in
protein, you can
develop protein
energy malnutrition,
such as kwashiorkor
or marasmus
- Starvation results in very
low body mass with lack of
fat and muscle wasting,
plus a lack of resistance to
infections
- Explain how malnutrition
is linked to coronary
heart disease
- Saturated fats increase blood cholesterol which
is linked to narrowing of the arteries and heart
disease. (a build up of cholesterol in the
arteries can create a thick layer of fatty deposit,
increasing the risk of coronary heart disease)
- Saturated fats increase blood cholesterol which
is linked to narrowing of the arteries and heart
disease. (a build up of cholesterol in the
arteries can create a thick layer of fatty deposit,
increasing the risk of coronary heart disease)
- Explain how malnutrition may
lead to obesity and list the health
risks associated with obesity
- Causes of obesity;
- high intake of fatty foods and refined
foods containing a lot of added sugar
- too little exercise
- social and emotional stress,
leading to 'comfort eating'
- high intake of fatty foods and refined
foods containing a lot of added sugar
- Health risks associated
with obesity:
- heart disease
- high blood pressure
- diabetes (caused by
high blood sugar)
- arthritis
- heart disease
- Causes of obesity;
- Explain the role of
roughage (fibre) in the diet
and state that a deficiency
may lead to constipation
- Discuss ways in which modern
technology has resulted in
increased food production
- agricultural machines that work very
large fields and prepare land for
sowing seeds and harvesting crops
- chemical fertilisers
- pesticides
- herbicides
- selective breeding
- genetic engineering
- agricultural machines that work very
large fields and prepare land for
sowing seeds and harvesting crops
- Discuss the
problems of world
food supplies and
the problems that
contribute to
famine
- shortage of food is most often caused by
poltics, economics, wars and poverty. but
factors such as drought, flooding, pests
and diseases may cause crops to fail
- shortage of food is most often caused by
poltics, economics, wars and poverty. but
factors such as drought, flooding, pests
and diseases may cause crops to fail
- Define the terms ingestion,
digestion, absorption,
assimilation and egestion
- ingestion
- the process of
taking in food
- the process of
taking in food
- digestion
- the breakdown of large, insoluble
food molecules into small,
water-soluble molecules using
mechanical and chemical processes
- the breakdown of large, insoluble
food molecules into small,
water-soluble molecules using
mechanical and chemical processes
- absorption
- movement of digested
food molecules through
the wall of the intestine
into the blood or lymph
- movement of digested
food molecules through
the wall of the intestine
into the blood or lymph
- assimilation
- the movement of
digested food molecules
into the cells of the body
where they are used,
becoming part of the cells
- the movement of
digested food molecules
into the cells of the body
where they are used,
becoming part of the cells
- egestion
- the removal of undigested food
- the removal of undigested food
- ingestion
- Distinguish between
mechanical digestion
and chemical digestion
- mechanical digestion
- is the physical breakdown of food
particles to increase their surface area
- is the physical breakdown of food
particles to increase their surface area
- chemical digestion
- is the breakdown of large, insoluble food
molecules into smaller, water-soluble
molecules by the action of enzymes
- is the breakdown of large, insoluble food
molecules into smaller, water-soluble
molecules by the action of enzymes
- mechanical digestion
- Identify the main regions of
the alimentary canal and the
liver and pancreas on
diagrams
- State the sites
of secretion and
the functions of
the enzymes
amylase,
protease and
lipase, listing
their substrates
and
end-products
- amylase
- found in the salivary glands
and pancreatic juice; its
end-product(s) is maltose
- found in the salivary glands
and pancreatic juice; its
end-product(s) is maltose
- lipase
- found in pancreatic juice;
its end-products are fatty
acids and glycerol
- found in pancreatic juice;
its end-products are fatty
acids and glycerol
- protease
- found in the alimentary canal; its
end-products are amino acids
- found in the alimentary canal; its
end-products are amino acids
- amylase
- Describe chewing and
swallowing of food including
the action of saliva
- ingestion occurs, teeth cut and tear and grind and chew etc. the
food, the tongue mixes the food with saliva (which contains mucus:
a slimy substance that lubricates the passage of the food bolus
down the throat; and amylase: the enzyme that catalyses the
breakdown of starch to maltose), and moistened food is chewed,
food is rolled into a bolus and pushed to back of throat by tongue.
- ingestion occurs, teeth cut and tear and grind and chew etc. the
food, the tongue mixes the food with saliva (which contains mucus:
a slimy substance that lubricates the passage of the food bolus
down the throat; and amylase: the enzyme that catalyses the
breakdown of starch to maltose), and moistened food is chewed,
food is rolled into a bolus and pushed to back of throat by tongue.
- Identify the types of
human teeth from
photographs and
diagrams
- Incisors
- Canines
- Premolars
- Molars
- Incisors
- Describe the
structure and
functions of human
teeth
- Canines
- are pointed for piercing and tearing
- are pointed for piercing and tearing
- Premolars
- have uneven 'cusps' for grinding and chewing
- have uneven 'cusps' for grinding and chewing
- Molars
- are like premolars and are for chewing up the food
- are like premolars and are for chewing up the food
- Incisors
- are chisel-shaped for biting and cutting
- are chisel-shaped for biting and cutting
- Canines
- State the causes of dental
decay and describe the
proper care of teeth
- tooth decay is caused by bacteria in your mouth that mix with saliva to form plaque
which is a layer that sticks to your teeth. After a meal, sugary food may be left in
between teeth, where bacteria in plaque respire anaeobically and change sugar
into acid which attacks enamel on tooth and can reach dentine if not treated.
- tooth decay is caused by bacteria in your mouth that mix with saliva to form plaque
which is a layer that sticks to your teeth. After a meal, sugary food may be left in
between teeth, where bacteria in plaque respire anaeobically and change sugar
into acid which attacks enamel on tooth and can reach dentine if not treated.
- Describe how fluoride reduces tooth
decay and explain arguments for and
against fluoridation of drinking water
supplies
- fluoride
strengthens teeth
by making
enamelmore
resistant to acid.
- people do want fluoride in their drinking water, because for those
who can't afford toothpaste, it's easy to get and cheap (free?)
- people don't want fluoride in their drinking water because they feel they
should be given the choice of whether to drink this water or not
- fluoride
strengthens teeth
by making
enamelmore
resistant to acid.
- Describe the
digestion of food in
the stomach
- the walls of the stomach make gastric juice (contains the protease pepsin which
starts the digestion of proteins to smaller molecules called polypeptides and
hydrochloric acid which kills bacteria in food). This mixture of food, gastric juice and
hydrochloric acid is called chyme. Muscular walls of stomach churn up food so it's
mixed with juices. This is a type of mechanical digestion. Then the pyloric sphincter
opens to let food pass a bit at a time into duodenum (first part of small intestine).
- the walls of the stomach make gastric juice (contains the protease pepsin which
starts the digestion of proteins to smaller molecules called polypeptides and
hydrochloric acid which kills bacteria in food). This mixture of food, gastric juice and
hydrochloric acid is called chyme. Muscular walls of stomach churn up food so it's
mixed with juices. This is a type of mechanical digestion. Then the pyloric sphincter
opens to let food pass a bit at a time into duodenum (first part of small intestine).
- Describe the roles of
circular and
longitudinal muscles
in peristalsis
- the circular muscles contract and the longitudinal
muscles relax behind the food bolus to push it along.
- Peristalsis is a wave of muscular contractions that
squeezes food down the oesophagus to the stomach
- Peristalsis is a wave of muscular contractions that
squeezes food down the oesophagus to the stomach
- the circular muscles contract and the longitudinal
muscles relax behind the food bolus to push it along.
- Describe the digestion of
food in the small intestine
including the role of bile in
emulsifying fats
- first part: duodenum; second part: ileum; pancreas is connected to duodenum by pancreatic duct.
Pancreatic juice (contains amylase: breaks down starch to maltose, trypsin: protease that breaks
down proteins and polypeptides to peptides, and lipase: breaks down fats to fatty acids and glycerol)
flows down duct to meet food arriving from stomach. These enzymes don't work well in acidic
conditions, so pancreatic juice contains sodium hydrogencarbonate - neutralises acidic food.
- Bile also enters duodenum along bile duct. It is made in liver and stored in gall bladder. Is
alkaline and also neutralises acid of food so enzymes can work. It emulsifies fats ny breaking
down large globules of fats into smaller globules. Cells lining ileum complete digestion of food.
- first part: duodenum; second part: ileum; pancreas is connected to duodenum by pancreatic duct.
Pancreatic juice (contains amylase: breaks down starch to maltose, trypsin: protease that breaks
down proteins and polypeptides to peptides, and lipase: breaks down fats to fatty acids and glycerol)
flows down duct to meet food arriving from stomach. These enzymes don't work well in acidic
conditions, so pancreatic juice contains sodium hydrogencarbonate - neutralises acidic food.
- Explain that villi increase
the surface area of the
small intestine for efficient
absorption of food
- State that the small
intestine and colon
absorb water
- Describe the role of the liver in
storage of glucose as glycogen,
the production of proteins from
amino acids and the destruction
of excess amino acids
- the liver stores glucose by removing it
from the blood and storing it as
glycogen which helps to regulate the
concentration of glucose in the blood
- uses amino acids to make proteins. breaks down
excess amino acids. converts fatty acids and
glycerol into fat which is stored around the body (e.g.
under the skin). produces chloesterol from fats.
- Deamination
- amino acids cannot be stored in liver, so liver breaks down excess amino acids. each
amino acid molecule is broken down into 2 by the process of deamination. One molecule
is converted to carbohydrate or fat and used as a source of energy. the other molecule is
ammonia which combines with carbon dioxide to form the excretory product, urea
- amino acids cannot be stored in liver, so liver breaks down excess amino acids. each
amino acid molecule is broken down into 2 by the process of deamination. One molecule
is converted to carbohydrate or fat and used as a source of energy. the other molecule is
ammonia which combines with carbon dioxide to form the excretory product, urea
- the liver stores glucose by removing it
from the blood and storing it as
glycogen which helps to regulate the
concentration of glucose in the blood
- State the role of the
hepatic portal vein in the
transport of absorbed food
from ileum to liver
- the digested food reaches the capillaries and lacteals (lymph
capillaries) in the villi, where absorbed food molecules are
transported quickly from the small intestine to the liver by the
hepatic portal vein.
- the digested food reaches the capillaries and lacteals (lymph
capillaries) in the villi, where absorbed food molecules are
transported quickly from the small intestine to the liver by the
hepatic portal vein.
- Define the term
deamination and
state that it happens
in the liver
- Deamination
- the process, which takes place in the liver,
where the nitrogen-containing part of
amino acids is removed to form ammonia.
Ammonia is then converted into urea.
- the process, which takes place in the liver,
where the nitrogen-containing part of
amino acids is removed to form ammonia.
Ammonia is then converted into urea.
- Deamination
- State that the
liver breaks
down alcohol
and other
toxins
- Describe the
structure of a
villus
- Define the term
balanced diet
- a diet that provides sufficient energy
for a person's needs and all the food
nutrients in the correct proportions
- a diet that provides sufficient energy
for a person's needs and all the food
nutrients in the correct proportions
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