Nutrition, Digestive System & Enzyme Review Packet

Transcription

1 Name: Date: Class: Nutrition, Digestive System & Enzyme Review Packet Identify the major parts of the human digestive system on a diagram. Using the key, match the following parts to their correct structure on the digestive system diagram. 1. Anus 2. Appendix 3. Esophagus 4. Gallbladder 5. Large Intestine 6. Liver 7. Pancreas 8. Pharynx 9. Rectum 10. Salivary Gland 11. Small Intestine 12. Stomach 13. Tongue NAME OF ORGAN FUNCTION 14. Esophagus Tube that squeezes food from the mouth to the stomach 15. Begins chemical digestion of proteins, stores food temporarily 16. Stores feces before they are excreted 17. Stores bile 18. Helps mix food with saliva 19. Passageway for feces to exit the body 20. Makes solution of mucus, water & an enzyme that starts digesting starch 21. Makes bile 22. Fingerlike projection that is attached to the large intestine (no function in humans) 23. Finishes digesting fats, proteins and carbohydrates. Sends nutrients into the blood. 24. Makes enzymes that get sent into the small intestine 25. Absorbs water from undigested food (wastes) 26. Connects mouth to esophagus

2 Using parts of the mouth as examples, distinguish between mechanical and chemical digestion Tell whether the statements below are describing MECHANICAL or CHEMICAL DIGESTION 27. Process in which food changes into a form the body can use. It is not the same substance after it is broken down. 28. Process in which large food particles are broken down into smaller pieces of the same substance 29. This process is performed by the saliva in the mouth to break down carbohydrates 30. This process is performed by the teeth Write the name and function(s) of each of the following organs in the box next to the pictures: 31. Name of organ labeled A : Function(s): 32. Name of organ labeled B : Function(s): 33. Name of organ labeled C : Function(s):

3 Match each of the following statements to the correct picture on the diagram below by writing the correct letter in the space provided. 34. The products are released by the enzyme (picture A, B, C or D) 35. The substrate enters the active site of the enzyme (picture A, B, C or D) 36. The enzyme begins to change the substrate into the products (picture A, B, C, D) 37. The products 38. The active site 39. The enzyme 40. The substrate Match the following words with their descriptions: enzyme, substrate, product, active site. Some words will be used more than once! 41. a molecule that binds to the active site of an enzyme at the beginning of a chemical reaction 42. a molecule that helps break down food in our body 43. a region on the enzyme where the substrate binds 44. molecules that are formed in a chemical reaction 45. proteins that speed up chemical reactions in organisms 46. molecule that will be changed by an enzyme 47. a molecule that is released from the active site of an enzyme at the end of a chemical reaction 48. The diagram to the right shows a chemical reaction in progress. By either writing a sentence, OR drawing a picture, predict the chemical change that the enzyme will make. Be sure to use the following words in your explanation, or in your diagram: Enzyme substrate product.

4 49. Explain various factors that can cause an enzyme to denature. 50. Explain various factors that can affect the rate of enzymes. 51. Compare and contrast the following: Competitive vs. Non-Competitive Inhibition Cofactors vs. Coenzymes 52. Nutrients are substances that are required by the body for: a. b. c. d. 53. Summarize the SIX NUTRIENTS that must be consumed on a daily basis to maintain homeostasis. Water Carbohydrates Fats Proteins Vitamins Minerals

5 54. Fill in the following Venn diagram comparing/contrasting unsaturated, saturated, and trans fat. 55. Define calorie and Calorie (kcal). 56. Complete the table below to list the energy available in each nutrient. Then answer the following: A food sample that contains 20 grams of fat, 9 grams of carbohydrates, and 2 grams of protein will have approximately how many calories per serving? Nutrient Carbohydrate Fats Energy cal/gram 4 cal/gram cal/gram

6 57. Food Sample Initial Temp (C ) Final Temp (C ) A B A food sample with a mass of 5g was burned in a calorimeter containing 100ml of distilled water. Use the data in the table above to determine the number of calories in each food sample (ΔTemp) x (mass of water) = calories Convert the calories in each food sample to kilocalories calories / 1,000 = kcalories Sample A: 1. calories = 2. kcal = Sample B: 3. calories = 4. kcal = 58. The formula for calculating BMI and classifying weight categories is found in the box below. What is the BMI of an individual who is 1.82m tall and 100kg? How is the individual classified in terms of body fat? BMI = Body Mass Index = weight height 2 Classified as: BMI Underweight below 18.5 Normal Overweight Obese 30.0 & above

7 59. Why would BMI not necessarily be an accurate measurement? 60. Use the following nutrition label and answer the questions. How many calories would you take in if you ate the whole box of crackers in one sitting? If you ate 2 servings of crackers, how many grams of carbohydrates would you get? If each gram of carbohydrates provides 4 calories, how many calories would you take in by eating 2 servings of crackers? If fat provides 9 calories per gram, how many calories would you get by eating 2 servings?