Key Concepts 1. Link the nutrients in A-H to a good source in 1-8.
A. Starch B. Fat
C. Protein
D. Vitamin C E. Iron
F. Vitamin D G. Calcium H. Sugar
1. Red meat 2. Citrus fruit 3. Honey 4. Milk
5. Butter 6. Fish
7. Yoghurt 8. Rice
2. Carbohydrates provide ____________ in a diet. 3. Proteins provide many of the ____________ ____________ for growth and repair of the body.
4. Vitamins and minerals help to form healthy ___________ and gums and strong _________ 5. Fats provide energy, _______________ the body and _____________ ____________ . 6. Fibre prevents ______________. 7. Ingestion is the taking in of food to the _____________. 8. There are two types of digestion: _____________ and ____________ digestion. 9. Enzymes are used in ________________ digestion. 10. Enzymes break food down into _______________ ______________ while remaining unchanged themselves.
11. Incisors allow us to ________________ food when eating. 12. __________________ are used for grinding food. 13. The wave of muscular action that pushes food through the digestive system is called _______________.
14. Food is held in the stomach to allow _______________ to occur. 15. _______________ is released from the liver into the small intestine. 16. The pancreas releases ______________ _____________ into the ____________ intestine. 17. Substances from the liver and pancreas enter the small intestine through small tubes called _____________.
18. Nutrients pass through the _____________ of the ____________ intestine and are absorbed into the bloodstream.
19. ____________ is absorbed from the large intestine. 20. The large intestine is about _____________ metres long.
K U 114
Knowledge and Understanding 1. Why is fibre not considered to be a nutrient?
2. How is the structure of the small intestine suited to digestion and absorption? 3. Name three places where chemical digestion occurs.
