B6.1 Diet State what is meant by the term balanced diet for v
humans
List the principal sources of, and describe the dietary v
importance of:
–– carbohydrates
–– fats
–– proteins
–– vitamins, limited to C and D
–– mineral salts, limited to calcium and iron
–– fibre (roughage)
–– water
Explain how age, gender and activity affect the v
dietary needs of humans including during pregnancy
and whilst breast-feeding
Describe the effects of malnutrition in relation to v
starvation, constipation, coronary heart disease,
obesity and scurvy
Explain the causes and effects of vitamin D and iron v
deficiencies
Explain the causes and effects of protein-energy v
malnutrition, e.g. kwashiorkor and marasmus
TOPIC 😀 😐 ☹
B6.2 Define ingestion as the taking of substances, e.g. food v
Alimentar and drink, into the body through the mouth
y canal
Define digestion as the breakdown of large, insoluble v
food molecules into small, water-soluble molecules
using mechanical and chemical processes
Define mechanical digestion as the breakdown of v
food into smaller pieces without chemical change to
the food molecules
Define chemical digestion as the breakdown of large, v
insoluble molecules into small, soluble molecules
Define absorption as movement of digested food v
molecules through the wall of the intestine into the
blood
Define assimilation as the movement of digested v
food molecules into the cells of the body where they
are used, becoming part of the cells
, Define egestion as passing out of food that has not v
been digested, as faeces, through the anus
Identify the main regions of the alimentary canal and v
associated organs, including mouth, salivary glands,
oesophagus, stomach, small intestine, pancreas, liver,
gall bladder, large intestine and anus
Describe the functions of the regions of the v
alimentary canal listed above, in relation to ingestion,
digestion, absorption, assimilation and egestion of
food
TOPIC 😀 😐 ☹
B6.3 Identify the types of human teeth (incisors, canines, v
Digestion premolars and molars)
Describe the structure of human teeth, limited to v
enamel, dentine, pulp, nerves and cement, as well as
the gums
Describe the functions of the types of human teeth in v
mechanical digestion of food
Describe the proper care of teeth in terms of diet and v
regular brushing
State the causes of dental decay in terms of a coating v
of bacteria and food on teeth, the bacteria respiring
sugars in the food, producing acid which dissolves the
enamel and dentine
State the significance of chemical digestion in the v
alimentary canal in producing small, soluble
molecules that can be absorbed
State the functions of enzymes as follows: v
–– amylase breaks down starch to simpler sugars
–– protease breaks down protein to amino acids
–– lipase breaks down fats to fatty acids and glycerol
State where, in the alimentary canal, amylase, v
protease and lipase are secreted
State the functions of the hydrochloric acid in gastric v
juice, limited to killing bacteria in food and giving an
acid pH for enzymes
Explain the functions of the hydrochloric acid in v
gastric juice, limited to the low pH:
–– denaturing enzymes in harmful microorganisms in
humans
List the principal sources of, and describe the dietary v
importance of:
–– carbohydrates
–– fats
–– proteins
–– vitamins, limited to C and D
–– mineral salts, limited to calcium and iron
–– fibre (roughage)
–– water
Explain how age, gender and activity affect the v
dietary needs of humans including during pregnancy
and whilst breast-feeding
Describe the effects of malnutrition in relation to v
starvation, constipation, coronary heart disease,
obesity and scurvy
Explain the causes and effects of vitamin D and iron v
deficiencies
Explain the causes and effects of protein-energy v
malnutrition, e.g. kwashiorkor and marasmus
TOPIC 😀 😐 ☹
B6.2 Define ingestion as the taking of substances, e.g. food v
Alimentar and drink, into the body through the mouth
y canal
Define digestion as the breakdown of large, insoluble v
food molecules into small, water-soluble molecules
using mechanical and chemical processes
Define mechanical digestion as the breakdown of v
food into smaller pieces without chemical change to
the food molecules
Define chemical digestion as the breakdown of large, v
insoluble molecules into small, soluble molecules
Define absorption as movement of digested food v
molecules through the wall of the intestine into the
blood
Define assimilation as the movement of digested v
food molecules into the cells of the body where they
are used, becoming part of the cells
, Define egestion as passing out of food that has not v
been digested, as faeces, through the anus
Identify the main regions of the alimentary canal and v
associated organs, including mouth, salivary glands,
oesophagus, stomach, small intestine, pancreas, liver,
gall bladder, large intestine and anus
Describe the functions of the regions of the v
alimentary canal listed above, in relation to ingestion,
digestion, absorption, assimilation and egestion of
food
TOPIC 😀 😐 ☹
B6.3 Identify the types of human teeth (incisors, canines, v
Digestion premolars and molars)
Describe the structure of human teeth, limited to v
enamel, dentine, pulp, nerves and cement, as well as
the gums
Describe the functions of the types of human teeth in v
mechanical digestion of food
Describe the proper care of teeth in terms of diet and v
regular brushing
State the causes of dental decay in terms of a coating v
of bacteria and food on teeth, the bacteria respiring
sugars in the food, producing acid which dissolves the
enamel and dentine
State the significance of chemical digestion in the v
alimentary canal in producing small, soluble
molecules that can be absorbed
State the functions of enzymes as follows: v
–– amylase breaks down starch to simpler sugars
–– protease breaks down protein to amino acids
–– lipase breaks down fats to fatty acids and glycerol
State where, in the alimentary canal, amylase, v
protease and lipase are secreted
State the functions of the hydrochloric acid in gastric v
juice, limited to killing bacteria in food and giving an
acid pH for enzymes
Explain the functions of the hydrochloric acid in v
gastric juice, limited to the low pH:
–– denaturing enzymes in harmful microorganisms in
