Unit 2 Animal Nutrition

Learnt

Revised

The principal sources of carbohydrates, fats, proteins, vitamins (C and D),

mineral salts (calcium and iron), fibre and water
The chemical elements that make up carbohydrates, fats and proteins
What is meant by the term Balanced Diet

Identify

Some types of food additives

Ingestion as the taking in of substances
The main regions of the Digestive System
The types of human teeth
Where in the Digestive System amylase, protease and lipase enzymes are
secreted
The small intestine as the region of absorption
The role of the small intestines and colon in water absorption
Nutrition as the taking in organic substances and mineral ions
Food tests for starch, reducing sugars, fats and protein

Describe

A balanced diet with related to age, sex and activity of an individual

The uses, benefits and hazards associated with food additives
The use of micro-organisms in the food industry
The structure and function of the human teeth
The significance of chemical digestion
Absorption of digested food molecules
The structure of a villus including the role of capillaries and lacteals
The process of assimilation
That nutrients contain raw materials or energy for growth and tissue repair

Explain

The synthesis of large molecules from small molecules

The effects of malnutrition in relation to starvation, coronary heart disease,
constipation and obesity
The use of hormones in food production
The causes of dental decay and the proper care of teeth
How Fluoride reduces tooth decay
The role of bile in emulsifying fats and increasing surface area for enzyme
activity
The role of the liver in the breakdown of alcohol and toxins
Knowledge to suggest limitations of food tests

Apply

Practical skills to carry out food tests

The function of the regions of the Digestive System in relation to ingestion,
digestion, absorption, assimilation and egestion of food
Knowledge of the effects of Fluride to argue for and against its addition to
public water supplies
Role of hepatic portal vein to transport of absorbed food to liver
Food additives to specific health problems e.g. Hyperactivity in Children

Link

The use of modern technology to the increase in food production

The problems of world food supplies and the problems which contribute to
famine
The functions of a typical amylase, protease and lipase to the substrate and
end-products
Significance of villi to increasing surface area of small intestines for
absorption
Deanimation to urea formation and energy release

A* Consistently achieve all of the above

LS 2010