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About this course

• £12.00
• Tutor: Carrie Ann (6 Lessons)
• Age: 14-16, KS4, Yrs 10-11
• Description: "Completion of the B1 Cells and processes unit: - Enzymes Start B2 Animal nutrition unit: - Balanced Diet - Deficiences - The chemistry of food - Food tests - Digestion " Learning objectives: "-Define enzymes as proteins that function as biological catalysts. - Explain enzyme action with reference to the complementary shape of the active site of an enzyme and its substrate, and the formation of a product. - Investigate, describe and explain the effect of changes in temperature on enzyme activity in terms of kinetic energy, shape and fit, frequency of effective collisions and denaturation. - Investigate, describe and explain the effect of changes in pH on enzyme activity in terms of shape and fit and denaturation. - List the chemical elements that make up: carbohydrates, fats and proteins. - State that large molecules are made from smaller molecules, limited to: starch and glycogen from glucose, proteins from amino acids, fats and oils from fatty acids and glycerol. - State that water is important as a solvent. - Describe the use of: iodine solution to test for starch, Benedict’s solution to test for reducing sugars, biuret test for proteins and ethanol emulsion test for fats and oils. - State what is meant by the term balanced diet for humans. - Explain how age, gender and activity affect the dietary needs of humans including during pregnancy and whilst breast feeding. - Describe the effects of malnutrition in relation to starvation, constipation, coronary heart disease, obesity and scurvy. - List the principal sources of, and describe the roles of: carbohydrates, fats, proteins, vitamins, limited to C and D, mineral salts, limited to calcium and iron, fibre (roughage) and water. - Explain the causes and effects of vitamin D and iron deficiencies. - Explain the causes and effects of protein-energy malnutrition, e.g. kwashiorkor and marasmus. - Define ingestion as the taking of substances, e.g. food and drink, into the body through the mouth. - Define mechanical digestion as the breakdown of food into smaller pieces without chemical change to the food molecules. - Define chemical digestion as the breakdown of large, insoluble (food) molecules into small, (water-) soluble molecules using mechanical and chemical processes. - Define absorption as the movement of small food molecules and ions through the wall of the intestine into the blood. - Define assimilation as the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells. - Define egestion as the passing out of food that has not been digested or absorbed, as faeces, through the anus. - Identify the main regions of the alimentary canal and associated organs, limited to mouth, salivary glands, oesophagus, stomach, small intestine, pancreas, liver, gall bladder, large intestine and anus - Describe the functions of the regions of the alimentary canal listed above, in relation to ingestion, digestion, absorption and egestion of food. "