IGCSE Biology (0610)
Chapter 7 – Human Nutrition
7.1 Diet
Balance Diet: A balanced diet consists of all the food groups in the correct proportions based on
LIVE
• Age : As energy is needed for growth
▪ Energy requirement increases towards adulthood
▪ Children need more protein than adults
• Gender : As male have higher metabolic rate than females
▪ Men need more energy than women of the same age and size
• Activity : As contracting muscles respirate more
▪ More energy required for movement for more active people
Food Group Sources Functions Malnutrition
Carbohydrate wheat, grain, energy source ⯯ starvation
C, H, O potatoes ⯭ obesity
Proteins meat, eggs, nuts growth and repair ⯯ kwashiorkor (✓ calories)
C, H, O, N, Si ⯯ marasmus (✗ calories)
+ other ⯭ kidney disease
crown
Lipid butter, oil, nuts insulation and energy ⯭ coronary heart disease
storage (cardiac arrest)
C, H, O
Fibre vegetables, whole bulks up roughage for ⯯ constipation
grain easier bowel movement
Water juice, milk for chemical reaction
e.g. hydrolysis
Vitamin C citrus, strawberries, for collagen protein (skin, ⯯ scurvy *
greens hair, gums & bones)
Vitamin D oily fish, eggs, absorption of calcium ⯯ rickets *
liver, dairy,
sunlight
Calcium dairy, eggs strong teeth and bones ⯯ osteoporosis *
blood clothing bone holes
Iron red meat, liver, haemoglobin synthesis ⯯ anaemia *
leafy greens RBC: binds to O2 "lack of red blood cell"
⯯ Deficient; ⯭Surplus
condesation: Glucose + Glucoes --> Maltose + water
hydrolysis : Maltose + water --> Glucose + Glucose
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Kwashiorkor and Marasmus symptoms:
Kwashiorkor Marasmus
Age 6 months to 3 years 1 year & under
Cause Lack of protein Lack of protein and calories
Protuberant belly
Observable characteristic Prominent Ribs
• Enlarged fatty liver
Scurvy symptoms:
Rickets symptoms (occurs in children):
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7.2 Digestive system
(P) - teeth gastric juice
- HCl
I juice
- pepsin - maltase
P. juice
- amylase
(C) - amylase Produces - lipase
bile - trypsin
Startch --> Maltose (M) emulsify
fat
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1# Based on the organ
2# Physical / Chemical
3# Food type
7.3 Physical digestion & 7.4 Chemical digestion
Physical / Mechanical breakdown of food into smaller pieces without chemical change to the
digestion : food molecules to increase surface area for enzyme activity
℗
• Chewing food
• Churning chyme (liquid product in the stomach)
• Emulsifying fat
Chemical digestion : breakdown of large insoluble molecules into small soluble molecules
© using enzymes that can be absorbed
• Amylase and Maltase for Carbohydrate
• Pepsin, Trypsin and Erepsin for Protein
• Lipase for Fats
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Salivary glands
Teeth
Oesophagus
Mouth
Food shaped into bolus (easily swallowable ball)
• Salivary glands
© : Amylase - starch → maltose
• Human Teeth - embedded in bone and the gums.
℗ : Chewing - breaks food into smaller pieces to increase surface area
Incisors Canines Premolars Molars
Chiselled Pointed Large, Flat with ridges
Biting Tearing Chewing
Cutting Holding Grinding up food
Oesophagus
Connects mouth to stomach.
Bolus moved into stomach
via peristalsis (wave-like contraction)
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Stomach
Liver
Gall bladder Pancrease
Stomach
• Smooth muscle
℗ : Churning - squeeze and mix food Term not important:
food is known
as chyme
• Glandular tissue - secrete gastric juice
hydrolysis
© : Protease [pepsin] - protein → polypeptide
: HCl (~pH 2) - optimum pH for pepsin
- kill bacteria via denaturation of bacteria enzyme
Liver
• Gallbladder - stores bile for quick release after a meal
• Bile – alkaline solution produced by liver
© - optimum pH for enzyme in small intestine
℗ : Emulsification - large fat drops → smaller
- larger surface area for digestion
Pancreases
• Pancreatic juice – mixture of enzyme produced by pancreases
© : Amylase - starch → maltose
© : Trypsin - polypeptide → small peptide chain
© : Lipase - triglyceride → fatty acids and glycerol
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Small intestine Colon
Duodenum + Ileum
Anus Rectum
Small intestine
• Duodenum – First section
Connected to the stomach
Receives bile from liver
Receives pancreatic juice from pancreases
• Ileum – Last section
Intestinal juice – mixture of enzyme produced by small intestine
© : Maltase - maltose → glucose + glucose
© : Erepsin - small peptides → amino acids Removed 2023 onwards
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Note: most questions revoles around the digestion of one particular food group. Thus, you should be
familiar with describe the full digestion process based on a given food group.
Carbohydrate (Starch)
salivary pancreatic
MOUTH & PANCREASE S. INTESTINE
Amylase Maltase
~⬡-⬡-⬡-⬡-⬡-⬡-⬡-⬡~ ⬡-⬡ ⬡
Startch Starch Maltose Glucose
polysaccaharides disaccaharides monosaccaharide
Protein
(acid) (alkaline)
STOMACH SMALL INTESTINE
from pancrease
Pepsin Trypsin Erepsin
~o-o-o-o-o-o-o~ o- o- o o
polypeptide peptide chain amino acid
Protein
Lipid
SMALL INTESTINE (DUODENUM)
from pancrease
Lipase
▭ ⦚ ⦚ ⦚
Triglyceride Glycerol + 3 × Fatty acids
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7.5 Absorption and Egestion
Absorption Movement of digested food molecules from the digestive system into the blood and lymph
Egestion Undigested material eliminated via anus
Blood Capillaries
water
glucose
amino acid
Lymph
fatty acids
glycerol
o Blood (Network of blood capillaries) : Water, glucose, and amino acid
o Lymph (Lacteal) : Fatty acids and glycerol
• Small Intestine (Ileum) • Large Intestine (Colon)
Absorption of most nutrients. Absorption of remaining water.
Absorption of 80% of water. Unabsorbed nutrients become faces
Faces stored in rectum
Adaptations of the Small Intestine for larger surface area
• Long and highly folded surface
• Millions of villi and microvilli
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