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Food Groups & Human Digestive System - Coggle Diagram
Food Groups & Human Digestive System
Food Groups
Carbohydrates
Types
Reducing Sugars
Monosaccharides
glucose
Disaccharides
maltose
Polysaccharides
starch
cellulose (fibre, cannot be digested)
Sources
Rice
Bread
Pasta
Cereals
Fruits
Sweets
Functions
Cell Respiration
Converted to ATP
Excess
Stored as Glycogen/Fat
Tests
iodine
Brown
Presence of Starch
Blue Black
Absence of Starch
Benedict's Test
Reducing Sugar
Blue
No Reducing Sugar
Green
Trace Amount
Yellow
Small Amount
Orange
Moderate Amount
Brick Red
High Amount
Fats
Sources
Animal
Meat
Lard
Dairy
Plant
Nuts
Palm Oil
Functions
Energy Store
Insulating Material
Tests
Ethanol emulsion
White emulsion
Presence of Fat
Colourless Solution
Absence of Fat
Proteins
Structure
polypeptides
amino acids
Sources
meat
fish
eggs
milk
beans
nuts
Functions
growth and repair of cells
energy source
enzymes
hormones
antibodies
body mass
Tests
Biuret Test
Purple
Presence of Protein
Blue
Absence of protein
Vitamins
Vitamin C
Sources
Citrus Fruit
Oranges
Uses
Prevents gum bleeding
Builds immunity
Deficiency
Scurvy
Swollen and bleeding gums
swollen, bleeding joints
Overconsumption
excreted in urine
Vitamin D
Source
Fish
Egg Yolks
Sun
Uses
helps form bones
encourage calcium absorption
Deficiency
Children
Rickets
Bones
soft
deformed
Adults
osteomalacia
common bone fractures
Overconsumption
Nausea
Appetite Loss
Minerals
Calcium
Sources
Dairy Products
Spinach
Broccoli
Uses
Form bones and teeth
Help muscles function
Assists in blood clots
Deficiency
thin and weak bones
risk of osteoporosis
Overconsumption
Severe Fatigue
vomitting
nausea
Irregular Heartbeat
Kidney Stones
Iron
Sources
Liver
Beef
Beans
Spinach
Uses
Forming haemoglobin in red blood cells
Deficiency
Dietary Anaemia
Overconsumption
Nausea
Vomiting
Liver Failure
Water
60% of human body
uses
transport (blood)
chemical reactions
excretion
cooling (sweat)
Energy in food
Cellular respiration
glucose + oxygen = energy released
use
maintain body temp at 37 deg celsius
chemical reactions
growth and repair of tissues
muscular activity
involuntary
heartbeat
voluntary
running
Content
Carbohydrate
kJ/g
17
kcal/g
4
Protein
kJ/g
17
kcal/g
4
Fat
kJ/g
37
kcal/g
9
Digestive System
Organs
Alimentary
canal
Stomach
Stores food
elastic walls
expands to fit a full meal
produces gastric juice
hydrochloric acid
pepsin
Small Intestine
Large Intestine
Rectum and Anus
Oesophagus
long narrow tube
peristalsis
circular and longitudinal muscles in walls
contract and relax
Mouth
Digestion begins here
food mixed with saliva
Starch
Salivary Amylase
Cataylse breakdown
Maltose
Sub-Organs
Teeth
break food into smaller pieces
increase surface area exposed to digestive enzymes
faster rate of digestion
Tongue
Mix food with saliva
Rolls food into bolus
Swallowed into oesophagus
Non-Alimentary Canal
Salivary Glands
Liver
Gall Bladder
Pancreas
Digestion
function
breaks down large food molecules
into smaller and soluble ones
so that they can be
absorbed and used by our body cells
Types
Physical
breaking up food into
smaller pieces
increase surface area
chemical digestion faster
Chemical
breaking down of large food molecules into smaller molecules
due to the chemical action of
enzymes.
Enzymes
special type of protein
speeds up chemical reactions
remains unchanged
specialised
work on certain substrates
made in cytoplasm
optimal working conditions
optimal temperature
40-45
pH
ineffective if conditions not fulfilled
below temp
inactivated
above temp
denatured
at pH extremes
denatured
Types
Amylase
Catalyses breakdown
Starch -> Maltose
Maltase
further catalyses break down
Maltose -> Glucose
Pepsin
Catalyses breakdown
Protein -> Polypeptides
Proteases
catalyses breakdown
Polypeptides -> Amino Acids
Lipase
Catalyses breakdown
Fat -> Fatty Acids + Glycerol