8a: Food and digestion

A builder needs more energy from food each day than an office worker because
1. it takes energy to do the physical work
2. builders tend to be taller
3. builders tend to be male
4. the fresh air gives them an appetite
a food that is high in fat is
1. cheese
2. rice
3. potatoes
4. cereal
a food that is high in energy is
1. sugar
2. milk
3. apple
4. rice
which of these activities needs the most energy per minute?
1. running
2. walking
3. climbing stairs
4. sleeping
our bodies use carbohydrates for
1. energy
2. growth and repair
3. storing energy
4. keeping healthy
our bodies use protein for
1. growth and repair
2. keeping healthy
3. energy
4. storing energy
our bodies use fats for
1. storing energy
2. growth and repair
3. energy
4. keeping healthy
our bodies use vitamins and minerals for
1. keeping healthy
2. growth and repair
3. storing energy
4. keeping healthy
we test foods for starch using
1. iodine
2. benedict's solution
3. benedict's solution
4. universal indicator
we test foods for glucose using
1. benedict's solution
2. biuret solution
3. universal indicator
4. iodine
we test foods for protein using
1. biuret solution
2. universal indicator
3. iodine
4. benedict's solution
a food that is high in protein is
1. eggs
2. apples
3. bread
4. cereal
amylase
1. is an enzyme that breaks starch down into glucose
2. is an enzyme that breaks down fats
3. carries oxygen in your bloodstream
4. is an enzyme that breaks down proteins
During digestion, proteins
1. are broken down into amino acids
2. are broken down into glucose
3. are not broken down
4. are broken down into fatty acids
During digestion, fats
1. are broken down into fatty acids
2. are broken down into amino acids
3. are broken down into glucose
4. are not broken down
We need to digest foods
1. to break them down so that they can pass into your bloodstream
2. to break them down so that they can pass along your gut
3. to get rid of toxic substances
4. in order to get rid of waste
An enzyme
1. usually works best at body temperature
2. works best when they're heated strongly
3. can be used on a wide variety of molecules
4. is an essential part of our diet
The oesophagus
1. is another name for the gullet
2. is where acid is added to the food to break it down
3. is where nutrients are absorbed into the bloodstream
4. digests fats
the stomach
1. is where acid is added to the food
2. is another name for the gullet
3. digests fats
4. recovers water from the food
the small intestine
1. is where most nutrients pass into the bloodstream
2. is where acid is added to the food
3. is where waste is stored
4. recovers water from the food
the large intestine
1. recovers water from the food
2. is where acid is added to the food
3. digests fats
4. is where most nutrients pass into the bloodstream
the colon is
1. the large intestine
2. the small intestine
3. where acid is added to the food
4. made of two semi-colons
the ileum is
1. the small intestine
2. is where acid is added to the food
3. the large intestine
4. where waste is stored
the stomach is
1. where acid is added to the food
2. where most nutrients pass into the bloodstream
3. where waste is stored
4. where water is recovered from the food
The digestive system:
1. mouth, gullet, stomach, small intestine, large intestine, rectum, anus
2. mouth, gullet, stomach, large intestine, small intestine, rectum, anus
3. mouth, stomach, gullet, large intestine, small intestine, rectum, anus
4. mouth, gullet, small intestine, stomach, large intestine, rectum, anus
Digestion begins
1. in the mouth, with enzymes in saliva
2. in the stomach, with acid
3. in the liver
4. in the pancreas
Visking tubing
1. has tiny holes in the wall that only small molecules can pass through
2. is waterproof
3. is part of your gut
4. will allow starch molecules to pass through the walls
fibre
1. gives bulk to the food
2. contains energy
3. is needed for growth
4. is needed for storing energy
we know that there is glucose in a food if it
1. makes warm Benedict's solution turn orange
2. makes warm Benedict's solution turn blue
3. makes iodine turn blue-black
4. makes iodine turn brown
we know that there is starch in a food if it
1. makes iodine turn blue-black
2. makes warm Benedict's solution turn orange
3. makes warm Benedict's solution turn blue
4. makes iodine turn brown