1. Food and Digestion

2. After studying this topic you should be able to: Explain what is meant by a balanced diet Describe chemical tests to identify proteins, carbohydrates, and fats Describe what happens in the digestive system

3. A Balanced Diet A balanced diet provides: –everything required for growth of the body –everything required for repair of the body –enough energy for the body’s activities The human diet must contain food from the following groups: Proteins Carbohydrates Fats Vitamins & Minerals Water Fibre

5. What is a Balanced Diet?

6. Food ChemicalBenefit to the BodySource ProteinsGrowth and repair to the body Meat, fish, nuts, cheese CarbohydratesProvide energyBread, pasta, potatoes FatsStore energy; provide insulation Butter, oil, margarine VitaminsRequired in small amounts (more later) Fruit and vegetables MineralsRequired in small amounts (more later) Primarily green vegetables

7. What about Water and Fibre? Water Acts as a solvent Transports substances Where reactions take place Fibre Is NOT digested Helps in production of faeces and prevents constipation Reduces the risk of bowel cancer

8. Food Labels Practical

9. Canteen Menu Design a menu for the canteen Your menu should aim to include foods from each of the food groups You should include starters, mains, and desserts

10. Laptop Assignment VitaminGood Source Use A B complex C D MineralGood Source Use Calcium Fluorine Iron Iodine Potassium Sodium Also, research scurvy what causes it? what are the symptoms? how can it be prevented? if possible, look up about the research of Dr. James Lind in 1747

11. Progress Check 1.What are the 7 types of food chemical needed for a healthy diet? 2.A man is advised by his doctor to reduce the fat and to increase the fibre in his diet. Which form of potatoes in the list would be most suitable for him? Explain Chipped potato, potato crisps, jacket potatoes, mashed potatoes, boiled potatoes 3. Which foods are good sources of calcium?

12. Testing for Proteins, Carbohydrates, and Starch Testing for Proteins The Biuret test Turns mauve Testing for Carbohydrates Benedict’s Solution Turns yellow or red-brown colour Testing for Starch Iodine Turns dark blue-black

13. FoodTest for Carbohydrate Test for Protein Test for Starch Soya Biscuit Flour Bread Dry Fruit Egg White

14. 1.Which foods contained carbohydrates? 2.Which foods contained protein? 3.Which foods contained fat? 4.Which foods would you recommend someone who requires a lot of energy to eat? 5.Which foods help people grow and repair?

15. Progress Check The table gives the results of food tests on three foods, A, B, and C What do these tests tell you about A, B, and C? TestABC Protein Testbluemauveblue Sugar Testblue red-brown Fat Testmilkyclear

16. What happens to food in the digestive system?

17. Match up the key words to their meanings…let’s see what you know already!

18. Digestion and the Digestive System Digestion is the breaking down of large insoluble food molecules into small soluble molecules that the body can absorb easily and use The digestive process involves: –a mechanical breakdown (chewing) –a chemical breakdown (enzymes) –absorption of small molecules

19. Digestion is the chemical and physical breakdown of large insoluble molecules into small soluble molecules. Let’s take a close look at how this happens… Open wide!

20. The Digestive System You have been provided with a handout of the digestive system with labels of all major body parts involved You need to know how to label this diagram and how each organ is involved in digestion We will refer to this throughout the rest of the lesson

22. Food chewed into small pieces for swallowing Mixed with saliva (contains amylase – breaks down starch) Connects the mouth with the stomach Mouth and Salivary Glands Oesophagus or Gullet

23. Food is stored for a few hours Food is mixed with gastric juices (contains enzymes) Hydrochloric acid kills bacteria Site of absorption of food chemicals (other than fibre and water) Stomach Small Intestine

24. Water is removed and absorbed into the blood Faeces stored in the rectum before being passed through the anus Rectum and Anus Large Intestine

25. In Summary… Rectum and AnusLarge Intestine Small Intestine Stomach Oesophagus or Gullet Mouth and Salivary Glands My Older Sister Still Looks Really Awful

27. Enzymes Enzymes are chemicals which break the larger molecules down into smaller molecules.

28. Carbohydrase chops carbohydrates into smaller sugar molecules. The three types of enzymes are: Protease cuts proteins into the soluble amino acids. Lipase breaks fats down into the smaller fatty acids and glycerol.

29. Multiple Choice Revision Questions

30. Which of the following are examples of carbohydrates? A amino acids, glycerol B starch, fatty acids C sugar, amino acids D starch, sugar

31. What is/are the breakdown product/s of starch? A fatty acids B amino acids C glycerol D sugars

32. What is/are the breakdown product/s of proteins? A fatty acids B amino acids C glycerol D sugars

33. What is/are the breakdown product/s of fat? A fatty acids and glycerol B amino acids C glycerol D sugars

34. Which of the following are examples of large, insoluble molecules? A protein, amino acids, starch, glycerol B starch, fats, proteins C fatty acids, glycerol, glucose, amino acids D fats, amino acids, starch, glycerol

35. Which of the following are examples of small soluble molecules? A protein, amino acids, starch, glycerol B starch, fats, proteins C fatty acids, glycerol, glucose, amino acids D fats, amino acids, starch, glycerol

36. Which of the following are examples of molecules that can be absorbed across the lining of the small intestine and into the blood? A fatty acids, glycerol, glucose, amino acids B starch, fats, carbohydrates, proteins C protein, amino acids, starch, glycerol D fats, amino acids, starch, glycerol

37. Water is absorbed across the wall of this structure. A liver B large intestine C oesophagus D pancreas

38. What is digestion? A The breakdown of large molecules into small molecules. B The building up of large molecules from small molecules. C The absorption of large molecules across the lining of the small intestine. D The removal of waste products from food.