Cambridge IGCSE (R) Combined and Co-ordinated Sciences Coursebook with CD-ROM
A basic summary of Chapter 5 of the IGCSE Coordinated Science Programme, covers the human digestive system, different enzymes, minerals and the human diet.
Chapter 5 - Animal Nutrition
I. Diet
Diet is the usual food and drinks that each person consumes and is a very
important part of health
A balanced diet means eating the right type of food in the right amounts so
that the body gets the nutrient it needs
Carbohydrates
Proteins
Fats
Vitamins
Organic substances which are only needed in tiny amounts
Without enough vitamin, you may get a deficiency disease
Vitamin Foods that contain Why it is needed Deficiency disease
it
C citrus fruits make stretchy scurvy - cause pain in joints
raw protein collagen and muscles, bleeding in gums
vegetables keeps tissues in
good repair
D butter helps calcium to rickets - bones become soft
egg yolk be absorbed and deformed
Minerals
Inorganic substances
Not a lot is needed in the diet
Mineral Foods that contain it Why is it needed Deficiency disease
elements
Calcium milka and for bones and brittle bones and teeth
(Ca) dairy teeth poor blood clotting
products for blood
bread clotting
Iron (Fe) liver for making anaemia - not enough red
red meat haemoglobin blood cell so not enough
dark green oxygen gets transported to
vegetables tissues
egg yolk
Water
Fibre
helps keep the alimentary canal working properly
helps keep the digestive system in good working order and
prevents constipation
found in all plant foods (fruits and vegetables) because plant
cell walls contain cellulose that cannot be digested
Eating too much Eating too little
, eating too much causes the body to build many people do not have
up excess energy that has not been access to enough food
consumed lack of nutrients can result in
people who are overweight as said to be malnutrition
obese lack of specific nutrients can
obesity affects the heart, blood pressure, cause a deficiency disease
and can lead to joint problems
II. Digestion
The Stages of Digestion
Ingestion taking substances into the body through the mouth
Digestion the breakdown of large, insoluable food molecules into small,
water-soluble molecules using mechanical and chemical process
Mechanical the breakdown of food into smaller pieces wihtout chemical
Digestion change to the food molecules
Chemical the breakdown of large insoluable molecules into small soluable
Digestion molecules
Absorption the movement of digested food molecules through the wall of the
intestine into the blood
Assimilation the movement of digested food molecules into the cells of the
body where they are used, becoming part of the cells
Egestion passing out of the food that has not been digested, as faeces,
through the anus
Digestive enzymes are chemicals that break down large insoluavle food
molecules into smaller soluble molecules
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