CHAPTER 6 - NUTRITION IN HUMANS
1. State the 5 processes in human nutrition. (5 marks)
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2. a) Name the labelled structures. (11 marks)
b) Fill in the table below. (5 marks)
Structures Functions
Stomach
Liver
Pancreas
Small intestine
Large intestine
3. Fill in the table below describing different types of teeth. (14 marks)
Types of teeth General features General functions
4. Describe the swallowing process in human. (4 marks)
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5. a) Describe the muscular movement in peristalsis. (2 marks)
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b) Briefly explain the importance of peristalsis. (3 marks)
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6. Explain the importance of digestion. (3 marks)
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7. a) Briefly describe what is physical digestion. (2 marks)
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b) Briefly explain the importance of physical digestion. (1 mark)
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c) Give 3 examples of physical digestion. (3 marks)
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8. a) Briefly describe what is chemical digestion. (2 marks)
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b) Give 3 examples of digestive enzymes and explain their significance in digestion. (6 marks)
Digestive enzymes Significance
9. Fill in the tables below.
Site of Digestive Site of Content Function
digestion juice production
Mouth Saliva Salivary Digests _________ into ________
cavity (Slightly glands
alkaline) To lubricate food for easier
swallowing and passage along
oesophagus
To dissolve soluble substances in food
Physical digestion
- By the ________ action of teeth
- Importance of the ________ action: To break down food into smaller
pieces to increase surface area for amylase to act on
Chemical digestion
- By amylase
Stomach Gastric Gastric Digests ________ into ________
juice glands
(acidic) Hydrochloric - To kill most bacteria in food
acid - To provide acidic medium for
________ to work
To protect stomach wall from being
damaged by acid and ________
Physical digestion
- By the ________ action of stomach
- Importance of the ________ action:
o To mix the food with the digestive juice
o To break down food into smaller pieces to increase surface area for
________ to act on
Chemical digestion
- By ________
Duodenum Bile Liver (Bile To ________ lipids into small
(slightly temporarily droplets, so as to increase surface
alkaline) stored in gall area for ________ to act on
bladder) Sodium To neutralise acid from stomach
hydrogen
carbonate
Bile pigments No function in digestion; excreted out
(breakdown of the body through bile
products of
haemoglobin)
Pancreatic Digest ________ into ________
juice
(alkaline) Digest ________ into ________,and
Digest ________ into ________
Digest ________ into ________ and
________
Sodium - To neutralise acid from
hydrogen stomach
carbonate - To provide alkaline medium
for enzymes in small intestine
to work
Physical digestion
- ________________ of lipid into droplets by ________________
- Importance of ________________: To increase surface area for lipase to
act on
Chemical digestion
- By ________, ________ and ________________ in ________ juice and on
the inner wall of small intestine
Duodenum Intestinal juice Intestinal Digestive Digest ________________ into
and ileum (alkaline) glands enzymes from ________________
wall of small
intestine:
Carbohydrase Digest ________ into ________
Protease
Sodium - To neutralise acid from
hydrogen stomach
Carbonate - To provide alkaline
medium for enzymes in
small intestine to work
10. Briefly explain the structural adaptations of small intestine for absorption of food. (10 marks)
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11. Describe the fate of excessive amino acids in human body. (3 marks)
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CHAPTER 6 – NURITION IN HUMANS
1. State the 5 processes in human nutrition. (5 marks)
- Ingestion, Digestion, Absorption, Assimilation, Egestion
2. Name the labelled structures. (11 marks)
Mouth Salivary glands
Liver Oesophagus
Gall bladder Stomach
Large intestine Pancreas
Anus Small intestine
Rectum
3. Fill in the table below describing different types of teeth. (14 marks)
Types of teeth General features General functions
Incisors - Chisel shape Biting and cutting food
- Has sharp edge
- Has 1 root
Canine - Pointed Biting and cutting food
- Has 1 root
Premolar and - Large Crushing and grinding food
molar - Broad top with ridges, cusps and
sharp edges
- Premolar: 1 or 2 roots;
molar: 2 or 3 roots
4. Describe the swallowing process in human. (4 marks)
5. a) Describe the muscular movement in peristalsis. (2 marks)
- The longitudinal and circular muscular layers on the wall of alimentary canal contract and
relax alternatively to push the food along the alimentary canal.
b) Briefly explain the importance of peristalsis. (3 marks)
- To help the movement of food along the alimentary canal
- To help the mixing of food with digestive enzymes
- To increase the contact between the digestive food and the inner wall of the small intestine,
which can enhance absorption
6. Explain the importance of digestion. (3 marks)
- To break down food molecules that are too large to be absorbed
- into small, soluble molecules
- so that they can pass through wall of alimentary canal and enter circulation
7. a) Briefly describe what is physical digestion. (2 marks)
- Break down of food into smaller pieces
- Food particles remain chemically unchanged
b) Briefly explain the importance of physical digestion. (1 mark)
- To increase the surface are for the action of digestive enzymes
c) Give 3 examples of physical digestion. (3 marks)
- Chewing by teeth, Churning by stomach, Emulsification by bile salts
8. a) Briefly describe what is chemical digestion. (2 marks)
- Break down of food molecules into simpler forms which can be absorbed by small intestine
- Involves enzymes present in digestive juices
b) Give 3 examples of digestive enzymes and explain their significance in digestion. (6 marks)
Digestive enzymes Significance
Carbohydrates To break down complex carbohydrates into simpler forms
Proteases To break down proteins into polypeptides, and polypeptides into amino
acids
Lipase To break down lipids into fatty acids and glycerol
9. Fill in the tables below.
Site of Digestive Site of Content Function
digestion juice productio
n
Mouth Saliva Salivary Amylase Digests starch into maltose
cavity (Slightly glands
alkaline)
Mucus To lubricate food for easier swallowing
and passage along oesophagus
Water To dissolve soluble substances in food
Physical digestion
- By the chewing action of teeth
- Importance of the chewing action: To break down food into smaller pieces to
increase surface area for amylase to act on
Chemical digestion
- By amylase
Stomach Gastric Gastric Proteases Digests protein into peptides
juice glands (Pepsin)
(acidic)
Hydrochloric - To kill most bacteria in food
acid - To provide acidic medium for
protease to work
Mucus To protect stomach wall from being
damaged by acid and protease
Physical digestion
- By the churning action of stomach
- Importance of the churning action:
o To mix the food with the digestive juice
o To break down food into smaller pieces to increase surface area for
proteases to act on
Chemical digestion
- By proteases (pepsin)
Duodenu Bile Liver (Bile Bile salts To emulsify lipids into small droplets, so
m (slightly temporarily as to increase surface area for lipase to
alkaline) stored in act on
gall Sodium To neutralise acid from stomach
bladder) hydrogen
carbonate
Bile pigments No function in digestion; excreted out
(breakdown of the body through bile
products of
haemoglobin)
Pancreatic Amylase Digest starch into maltose
juice
(alkaline)
Proteases Digest protein into peptides, and
Digest peptide into amino acids
Lipase Digest lipid into fatty acids and glycerol
Sodium - To neutralise acid from
hydrogen stomach
carbonate - To provide alkaline medium for
enzymes in small intestine to
work
Physical digestion
- Emulsification of lipid into droplets by bile salts
- Importance of emulsification: To increase surface area for lipase to act on
Chemical digestion
- By proteases, lipase and carbohydrase in pancreatic juice and on the inner
wall of small intestine
Duodenu Intestinal Intestinal Digestive Digest carbohydrates into simple
m and juice glands enzymes sugars
ileum (alkaline) from wall of
small
intestine: Digest peptides into amino acids
Carbohydrase
Protease
Sodium - To neutralise acid from
hydrogen stomach
Carbonate - To provide alkaline medium
for enzymes in small
intestine to work
10. Briefly explain the structural adaptations of small intestine for absorption of food. (10 marks)
11. Describe the fate of excessive amino acids in human body. (3 marks)
- Broken down in liver
- Nitrogenous part is converted into urea and is then excreted by kidneys
- Non-nitrogenous part is converted into carbohydrates, and is then used to release energy by
respiration or stored as glycogen
