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Unit 8 assignment C corrective treatments for dietary related diseases
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Research on Crohns disease and the treatments for this condition.
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Unit 8 physiology of human body systemsNutrition and health
Aim: explore the physiology of the digestive system and the use of corrective
treatments for dietary related diseases.
Inflammatory bowel disease also known as IBS is a term used for Crohn’s
disease and ulcerative colitis. They affect people between the age of 15 to 40
and has no cure. To treat the symptoms of these conditions, they will have to
take immunosuppressants for example steroids, antibiotics, antibody injected
treatments. Some symptoms include: weight loss, diarrhoea, pain or swelling
in the stomach, vomiting, fever, erythema nodosum. People with a severe case
of ulcerates might have to get surgery to remove the inflamed colon. People
with Crohn’s disease will need surgery to repair the damage done to the
digestive system. People who smoke are more at risk of developing Crohn’s
disease than an average non-smoker.
Food that contains the highest amount of starch are peas corn and potatoes.
Iodine solution is added to these food types to test determine that they do
contain starch. The iodine will turn from an orange yellow to a dark blue if it
contains starch. Food contains the highest amount of protein includes fish,
seafood, white poultry, and lean beef. To test for the protein in these you have
to use the biuret test. The biuret test will turn purple if it the food contains
protein and blue if it does not. Food which contains the most amount of lipids
is, beef fat, poultry skin, heavy cream and butter. The emulsion test is used to
identify the lipids. The food sample needs to be in ethanol, the lipids will
separate from the sample making a milky white layer above the alcohol.
Foods’s high in reducing sugars are milk, water, unsweetened tea and canned
100% fruit. The benedict’s test is used to find the reducing sugars in food and
drinks. If it is positive, it will show a red/brown colour. The food highest in
vitamin c are oranges, peppers, strawberries, blackcurrants, and broccoli. The
test for this is dichlorophenolindophenol. You will observe a blue colour that
disappears to revel pink if it contains vitamin C. food high in non-reducing
sugar are vegetables, grains, fruit, broccoli, asparagus and beans. The test for
this is hydrolysis then benedict’s test. Non-reducing sugars do not change the
colour of the solution, which is blue, and so we have to break the sugar down
to monosaccharides by hydrolysis to prove they're non-reducing.
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