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Life Science Chapter 15-1 Food and Energy Name: _______________________________ 1. What does food provide? (3) 2. What are nutrients and list the six groups of nutrients? 3. Energy is measured in calories. What is a calorie? 4. How do biologists measure energy and what is this unit the same as? 5. What does your daily energy requirement depend on? (2) 6. What are carbohydrates made of? 7. List 2 things carbohydrates provide. 1 8. Carbohydrates are divided into simple and complex. The simple carbohydrates are known as what? 9. What is the major source of energy for your cells and the form of sugar that your body uses most easily? 10. What is a complex carbohydrate made up of and give an example and where it can be found. 11. To be able to use starch as an energy source, what must be done? 12. Fiber is a complex carbohydrate found in plants. How is it different from starch? 13. Why is fiber important to have in your diet? 2 14. Nutritionists recommend you have how many carbohydrates and which types are preferred? 15. What are fats composed of and how are they different from carbohydrates? 16. Besides providing energy, fats also do what else? (3) 17. Fats are classified into what 2 types and what is the difference between the 2 types? Give an example for both. 18. What are trans fats? 19. Which fats are good for you and which are not? 3 20. What is cholesterol, why is it important, and why don't you need it in your diet? 21. What do nutritionists recommend for the amount of fat in your diet and what happens if you get too much? 22. What are proteins and why are they needed? 23. How much protein should your diet include? 24. What are protein molecules made of? 25. How many different amino acids are there and where do they come from? 4 26. Explain the difference between complete and incomplete proteins and give an example for each. 27. To get all of your essential amino acids if you are a vegetarian, what must you do? 28. What 2 nutrients are used in very small amounts and what do they do for the body? 29. What do vitamins act as? 30. Explain the difference between fat-soluble and water-soluble vitamins and give examples of each. 31. Why are vitamins important? 32. Study the table on fat-soluble and water-soluble vitamins. Know the sources and function of each vitamin. 5 33. What are minerals, where are they found, and how do you obtain them? 34. Study the table on essential minerals. Know the sources and functions of each mineral. 35. What can you survive longer without--food or water? 36. Why is water the most important nutrient? (5) 37. What does perspiration contain and what does it do for the body? 38. How much water do you need each day and where do you obtain it? 39. What do the USDA guidelines provide? 6 40. List the groups on the food pyramid and the amount of each you should have every day. 41. What do food labels allow you to do? 42. What do each of the following items on a food label tell you? a. serving size b. Calories c. Percent Daily Value d. Ingredients 43. What are the Dietary Reference Intakes? Life Science Chapter 15-2 The Digestive Process Begins 7 1. List the 3 main functions of the digestive system. 2. How long is the digestive system and list the major parts of it? (Figure 12) 3. What is digestion and what are the 2 kinds of it? 4. Explain the difference between mechanical digestion and chemical digestion. Give an example of each. 5. What is absorption? What happens to materials not absorbed? 6. What digestion occurs in your mouth? 7. What is saliva? 8 8. Describe the mechanical digestion that occurs in your mouth. 9. Describe how chemical digestion occurs in your mouth. (Include figure 14 in your answer) 10. What is an enzyme and what is unique about each? 11. How is food prevented from entering your windpipe? 12. What is the esophagus and why is it lined with mucus? 13. How does food move through the esophagus? (include peristalsis) 14. Food leaves the esophagus and enters the stomach which is what and what occurs there? 9 15. Explain how mechanical digestion occurs in the stomach. 16. When does chemical digestion occur? 17. What do pepsin and hydrochloric acid do in the stomach? 18. Why doesn't stomach acid burn a hole in your stomach? (2) 19. Food remains in the stomach until what happens? 20. What completes the mechanical digestion of food? 21. What has happened to most of the proteins in the stomach by the time it is a thick liquid? 10 Life Science Ch. 15 Final Digestion and Absorption 1. Where does the thick liquid enter when it leaves the stomach? 2. What is the small intestine? 3. Describe the length and diameter of the small intestine. 4. What nutrients have been broken down and what haven't? 5. What takes place in the small intestine? 6. Where is the liver found and what does it do? 7. What is the liver's role in the digestive system? 11 8. What is bile, where does it go to be stored, and where does it go when it leaves storage? 9. What happens to the fat droplets once the bile breaks them up into smaller pieces? 10. What is the pancreas and what does it do? 11. Fiber is not broken down but it is helpful in the digestive system to do what? 12. What happens after chemical digestion takes place? 13. Describe the inner surface of the small intestine and explain how that structure absorbs nutrients. 12 14. What is the last section of the digestive system and how large is it? 15. What role do bacteria play in the large intestine? 16. Which key nutrient is absorbed in the large intestine? 17. What happens as food moves through the large intestine? 18. What is the rectum and what does it do? 19. What is the anus? 13