B4 syllabus statements
- 1. 08/09/13 B4 NutritionB4 Nutrition Syllabus statementsSyllabus statements
- 2. 4.1 Nutrients4.1 Nutrients 1. List the chemical elements that make up: •carbohydrates; •fats; •proteins. 2. Define nutrition as taking in of nutrients which are organic substances and mineral ions, containing raw materials or energy for growth and tissue repair, absorbing and assimilating them.
- 3. 4.1 Nutrients4.1 Nutrients 3. Describe the structure of large molecules made from smaller basic units, i.e. •simple sugars to starch and glycogen; •amino acids to proteins; •fatty acids and glycerol to fats and oils.
- 4. 4.1 Nutrients4.1 Nutrients 4. Describe tests for: •starch (iodine solution); •reducing sugars (Benedict’s solution); •protein (biuret test); •fats (ethanol).
- 5. 4.1 Nutrients4.1 Nutrients 5. List the principal sources of, and describe the importance of: •carbohydrates; •fats; •proteins; •vitamins (C and D only); •mineral salts (calcium and iron only); •fibre (roughage); •water.
- 6. 4.1 Nutrients4.1 Nutrients 7. Describe the deficiency symptoms for: •vitamins (C and D only); •mineral salts (calcium and iron only. 6. Describe the use of microorganisms in the manufacture of yoghurt.
- 7. 4.2 Plant nutrition4.2 Plant nutrition 1. Define photosynthesis as the fundamental process by which plants manufacture carbohydrates from raw materials using energy from light. 2. Explain that chlorophyll traps light energy and converts it into chemical energy for the formation of carbohydrates and their subsequent storage.
- 8. 4.2 Plant nutrition4.2 Plant nutrition 3. State the word equation for the production of simple sugars and oxygen. 4. State the balanced equation for photosynthesis in symbols: 6CO2 + 6H2O + light C6H12O6 + 6O2
- 9. 4.2 Plant nutrition4.2 Plant nutrition 5. Investigate the necessity for chlorophyll, light and carbon dioxide for photosynthesis, using appropriate controls. 6. Investigate and state the effect of varying light intensity on the rate of photosynthesis (e.g. in submerged aquatic plants). 7. Describe the intake of carbon dioxide and water by plants.
- 10. 4.2 Plant nutrition4.2 Plant nutrition 8. Identify and label the cuticle, cellular and tissue structure of a dicotyledonous leaf, as seen in cross-section under the light microscope and describe the significance of the features of a leaf in terms of functions, to include: •distribution of chloroplasts – photosynthesis; •stomata and mesophyll cells – gas exchange; •vascular bundles (xylem and phloem) – transport and support.
- 11. 4.2 Plant nutrition4.2 Plant nutrition 9. Describe the importance of: •nitrate ions for protein synthesis; •magnesium ions for chlorophyll synthesis. 10. Explain the effects of nitrate ion and magnesium ion deficiency on plant growth. 11. Describe the uses, and the dangers of overuse, of nitrogen-containing fertilisers.
- 12. 4.3 Animal nutrition4.3 Animal nutrition 1. State what is meant by the term balanced diet and describe a balanced diet related to age, sex and activity of an individual. 2. Describe the effects of malnutrition in relation to starvation, coronary heart disease, constipation and obesity.
- 13. 4.3 Animal nutrition4.3 Animal nutrition 3. Define ingestion as taking substances (e.g. food, drink) into the body through the mouth. 4. Define egestion as passing out of food that has not been digested, as faeces, through the anus. 7. Define digestion as the break-down of large, insoluble food molecules into small, water-soluble molecules using mechanical and chemical processes.
- 14. 4.3 Animal nutrition4.3 Animal nutrition 5. Identify the main regions of the alimentary canal and associated organs including mouth, salivary glands, oesophagus, stomach, small intestine: duodenum and ileum, pancreas, liver, gall bladder, large intestine: colon and rectum, anus. 6. Describe the functions of the regions of the alimentary canal listed above, in relation to ingestion, digestion, absorption, assimilation and egestion of food.
- 15. 4.3 Animal nutrition4.3 Animal nutrition 8. Identify the types of human teeth and describe their structure and functions. 9. State the causes of dental decay and describe the proper care of teeth.
- 16. 4.3 Animal nutrition4.3 Animal nutrition 10. State the significance of chemical digestion in the alimentary canal in producing small, soluble molecules that can be absorbed. 12. State where, in the alimentary canal, amylase, protease and lipase enzymes are secreted. 13. State the functions of a typical amylase, a protease and a lipase, listing the substrate and end-products.
- 17. 4.3 Animal nutrition4.3 Animal nutrition 14. Define absorption as movement of digested food molecules through the wall of the intestine into the blood. 16. Identify the small intestine as the region for the absorption of digested food.
- 18. 4.3 Animal nutrition4.3 Animal nutrition 15. Describe the significance of villi in increasing the internal surface area of the small intestine. 17. Describe the structure of a villus, including the role of capillaries and lacteals. 18. Describe the role of the liver in the metabolism of glucose (glucose glycogen).→
- 19. 4.3 Animal nutrition4.3 Animal nutrition 19. Describe the role of fat as an energy storage substance. 11. Outline the role of bile in emulsifying fats, to increase the surface area for the action of enzymes.