Balanced Diet and Factors that Influence Nutritional Needs

1 (a (i) Explain the term balanced diet.
[3]
(ii) State three factors that influence a person’s nutritional needs.
3 [3]
PhysicsAndMathsTutor.com
(b) Glucose is absorbed in the small intestine and transported in the blood. The kidneys
filter the blood and reabsorb the glucose.
If the blood contains more than 180 mg of glucose per 100 cm3, the kidney cannot
reabsorb it all and some is present in the urine. This figure is called the renal
threshold.
A doctor suspects that a patient has diabetes because a urine test is positive for
glucose.
The patient takes a glucose tolerance test by drinking a solution of glucose. The doctor
records the patient’s blood glucose concentration at 30 minute intervals for five and a
half hours.
The results are plotted on Fig. 2.1.
300
250
200
blood glucose
concentration / 150
mg per 100 cm3
100
50
0
0 30 60 90 120 150 180 210 240 270 300 330
glucose drink time / minutes
Fig. 2.1
(i) Draw a horizontal line on Fig. 2.1 to show the renal threshold. [1
(ii) State the time period when the kidney will produce urine containing glucose.
[1]
(iii) Sketch on Fig. 2.1 the blood glucose concentrations that the doctor might expect if
he repeated this test on someone who does not have diabetes. [1]
(c) People who do not have diabetes maintain their blood glucose concentration below
180 mg per 100 cm3.
Explain how the body does this.
[3]
[Total: 12]
2 (a Fig. 1.1 is a diagram of the human digestive system.
H C
E
G
Fig. 1.1
Use the letters from Fig. 1.1 to complete Table 1.1 to give the part of the human digestive
system that is identified by each function.
Write one letter only in each box. You may use the same letter more than once. There are some
letters that you will not use. The first one has been done for you.
Table 1.1
function
unctio
peristalsis B
protein digestion
insulin production
deamination
partially digested food is mixed with bile
most water is reabsorbed

[5]
The human diet provides nutrients for the synthesis of biological molecules that make up
cells, cell products and tissues.
(b) (i) Complete Table 1.2 to show the nutrients that are absorbed from food to
synthesise the large molecules listed.
Table 1.2
large molecules nutrients absorbed
protein
glycogen
fat
[3]
(ii) Mineral ions are required in the human diet in small quantities.
State the mineral ion required for each process:
making bone
making haemoglobin. [2]
(iii) State another type of nutrient required in the human diet in small quantities.
[1]
(c) One role of nutrients is to provide materials for the repair of damaged tissues.
Fig. 1.2 shows the events that happen after a cut to the skin.
immediately after the cut 24 hours later

scab
epidermis
released blood
blood clot
damaged
capillary phagocytes
3 to 7 days later 2 weeks later
new
capillary
Fig. 1.2
Use the information in Fig. 1.2 to describe what happens to seal the wound in the skin
and repair the skin tissue.
[5]
[Total: 16]
3 Fig. 1.1 A shows a cell from the lining of the alimentary canal.
Fig. 1.1 B shows a cell from the lining of a kidney tubule.
Both cells absorb substances into the blood.
C C
A B
Fig. 1.1
(a) Name the structures labelled C on the cells in Fig. 1.1.
[1]
(b) List three substances that are absorbed by both cells shown in Fig. 1.1.
3 [3]
(c) Explain how both cells shown in Fig. 1.1 are adapted for absorption of substances into
the blood.
[2]
(d) Name the part of the alimentary canal that is lined by the cells shown in Fig. 1.1 A.
[1]
[Total: 7]
4 Fig. 1.1 shows a section of a villus at two different magnifications.
...........................................
×270
red blood cells
×110
muscle tissue
...........................................
...........................................
Fig. 1.1
(a) Label the structures shown in Fig. 1.1.
Write the labels in the boxes in Fig. 1.1. [3]
(b) Suggest the role of the muscle tissue shown in the villus in Fig. 1.1.
[2]
Fig. 1.2 shows an experiment to investigate the uptake of glucose by cells of the villi.
• Two leak-proof bags were set up.

• One bag was made from artificial partially permeable membrane (Visking tubing).
• The other bag was made from a piece of small intestine containing living cells, with its
inner surface inside the bag.
• The bags were filled with equal volumes of a dilute glucose solution.
• The bags were suspended in the same glucose solution for two hours.
• After two hours, the volumes of the bags were measured and the contents were tested
for the concentration of glucose.
glass rod to
beaker support bags
dilute glucose dilute glucose solution

solution inside maintained at 37 °C
bags
10 cm length of artificial
10 cm length of
partially permeable
small intestine
membrane (Visking tubing)
containing living cells
Fig. 1.2
Inside the bag made from small intestine the volume and concentration of the glucose
solution decreased. There were no changes to the volume and concentration in the Visking
tubing bag.
(c) State and explain the process responsible for the decrease in the glucose
concentration in the bag made from small intestine.
[2]
(d) After two hours there was less water in the bag made from small intestine.
The volume of water in the bag made from small intestine decreased, but the volume in
the bag made from Visking tubing did not change. Explain why.
[3]
(e) An investigation studied the flow of water into and out of the human alimentary canal.
Table 1.1 shows the results.
Table 1.1
water into the alimentary canal water out of the alimentary canal
volume of water / method of water volume of water /

source of water
dm3 per day loss dm3 per day
stomach to the
water from diet 2.5 0.00
blood
small intestine to
saliva
ali 1.5 9.00
the blood
large intestine to
gastric juice 2.4 0.85
the blood
bile 0.8 in the faeces 0.15
pancreatic juice 0.8
intestinal
2.0
secretions
(i) Name the part of the alimentary canal that secretes most water in a digestive juice.
[1]
(ii) Name the part of the alimentary canal that absorbs most water.
[1]
(iii) Explain why water is added to food by the secretions shown in Table 1.1.
[3]
(iv) Explain why it is important that water is absorbed in the alimentary canal.
[2]
[Total: 17]
1 Australia has added fluoride to much of its drinking water since 1953. Other countries, such
as Chile, do not add fluoride to their drinking water.
(a) Outline the arguments for and against the addition of fluoride to public drinking water.
[3]
Studies of the relationship between sugar consumption, tooth decay and fluoridation of
drinking water have been carried out. Data was collected on tooth decay in 12 year-old
children in Australia and Chile.
Fig. 5.1 shows changes in sugar consumption in Australia and Chile between 1970 and
2006.
Fig. 5.2 shows changes in tooth decay in the same countries over a similar time period.
70
60
50
sugar
40
consumption
/ kg per person
30
per year
20
10
0
1970 1980 1991 1994 1997 2000 2006
year key:
Chile
Australia
Fig. 5.1
6
mean number 5
of decayed,
missing and 4
filled teeth
per child 3
0
1977 1980 1990 1995 1999 2000 2006
year key:
Note that there is no data
available for Chile for 2000 and Chile
for Australia for 2006. Australia
Fig. 5.2
(b) Describe the changes in sugar consumption and tooth decay in Australia and Chile
between 1970 and 2006.
sugar consumption
tooth decay
[4]
(c) The peaks for sugar consumption and tooth decay in 12 year-old children in Chile
occurred at about the same time. It has been suggested that an increase in sugar
consumption in children caused an increase in tooth decay.
Explain how an increase in sugar consumption may cause tooth decay.
[4]
(d) Fig. 5.1 shows that sugar consumption in these two countries is similar. Fig. 5.2 shows
the changes in tooth decay in 12 year-old children.
Suggest explanations for the similarities and differences in tooth decay in 12 year-old
children in Australia and Chile.
[3]
[Total: 14]
2 Fig. 2.1 shows a villus from the small intestine of a mammal and an enlarged view of a cell
from region A.
microvilli
A
mitochondria
magnification ×110 magnification ×2600
Fig. 2.1
(a) Name regions A, B and C.
C [3]
(b) Explain why the cells from region A have many microvilli and mitochondria.
many microvilli
many mitochondria
[4]
(c) The Food Standards Agency in the UK defines a food additive as:
‘any substance intentionally added to food for a specific function that is not normally
eaten as a food or used as a characteristic ingredient in food.’
Some additives are naturally occurring substances, but others are man-made. Some
additives have been identified as a risk to people’s health.
(i) State two benefits of using food additives in processed foods.
1.
2.
[2]
(ii) State four possible risks to health that have been linked to food additives.
[4]
[Total: 13]
3 Mycoprotein is similar to single cell protein and is sold as an alternative to meat such as
beef.
Table 3.1 shows the composition of mycoprotein and beef.
Table 3.1
dry mass / g per 100 g

nutrient
mycoprotein
ycoprote beef
protein 49.0 51.4
fat 9.2 48.6
fibre (roughage) 19.5 0.0
carbohydrate 20.6 0.0
(a) (i) State two differences in composition between mycoprotein and beef.
1.
2. [2]
(ii) Using data from Table 3.1, suggest two reasons why eating mycoprotein is better
for health than eating beef.
Explain your answers.
reason 1
explanation
reason 2
explanation
[4]
(b) (i) Calculate the dry mass of mycoprotein not represented by protein, fat, fibre or
carbohydrate.
Show your working.
Answer g [2]
(ii) Suggest one nutrient that this dry mass might contain.
[1]
(c) The antibiotic penicillin is produced by fungi that are grown in a fermenter, as shown in
Fig. 3.1. The process is similar to the manufacture of enzymes.
waste
gases
water
out
water
jacket
feedstock
extract
air mycoprotein
filtrate
water
in
Fig. 3.1
(i) Name the two raw materials likely to be present in the feedstock.
1.
2. [2]
(ii) State the function of X.
[1]
(iii) Suggest the name of the main gas present in the waste gases.
[1]
(d) During the fermenting process, the temperature in the container would rise unless
steps are taken to maintain a constant temperature.
(i) Suggest a suitable temperature for the feedstock.
[1]
(ii) Explain why the temperature rises.
[2]
(iii) Explain why a constant temperature has to be maintained.
[2]
(iv) Using the information from Fig. 3.1, suggest how a constant temperature is
maintained.
[1]
[Total: 19]
4 Over-consumption of alcohol is a problem in some countries.
(a) (i) State two long term effects on the body of drinking too much alcohol.
2 [2]
Some alcohol producers have started to promote ‘responsible drinking’. Fig. 2.1 shows
the label on a bottle of beer.
Responsible drinkers do not exceed:
4 daily units of alcohol (men)

3 daily units of alcohol (women)
1 bottle = 2 units of alcohol
This bottle contains 500 cm3 beer
Fig. 2.1
(ii) Using information from this label, calculate the volume of beer which would provide
the recommended daily maximum alcohol intake for a responsible male drinker.
cm3 [1]
(b) Unlike most food nutrients, alcohol does not need to be digested. Instead, it is readily
absorbed into the blood from, for example, the stomach.
(i) Explain why most food nutrients do need to be digested.
[2]
(ii) State the main site of absorption of most products of digestion.
[1]
(iii) Name one product of digestion which is not absorbed directly into the blood
stream.
[1]
Fig. 2.2 shows the relationship between blood alcohol content and the risk of having a road
accident.
30
25
20
%
increased
risk of
accident
15
10
0
0 0.05 0.1 0.15
blood alcohol content / g per 100 cm3
Fig. 2.2
(c) (i) Use the graph to predict the increased risk of a road accident if a driver had a
blood alcohol content of 0.10 g per 100 cm3.
increased risk [1]
(ii) Describe the relationship shown by the graph between blood alcohol content and
the risk of having a road accident.
[2]
(iii) With reference to the nervous system, explain how drinking alcohol before driving
increases the risk of having an accident.
[3]
[Total: 13]
5 A human tooth was suspended in hydrochloric acid and left for 24 hours, as shown in
Fig. 2.1. When the tooth was removed and washed, the lower part, to which the cotton
was attached, was no longer hard, but soft and rubbery. After replacing the tooth in the
acid for another 24 hours, the rest of the tooth was also soft.
glass rod
cotton thread
hydrochloric acid
tooth
Fig. 2.1
(a) (i) Name the part of the tooth to which the cotton was attached.
[1]
(ii) Name the type of human tooth used in this experiment. State two reasons for your
answer.
Type of tooth
Reason 1
Reason 2
[3]
(iii) With reference to tooth structure, suggest and explain why the lower part of the
tooth became soft before the upper part.
[3]
Fig. 2.2 shows a tube of ‘White Teeth’ toothpaste.
pH 8.5
contains: oride
WHITE sodium flurial agent
antibacte
TEETH
Fig. 2.2
(b) State and explain two reasons why regular brushing with this toothpaste would help to
protect teeth from decay.
[4]
(c) Brushing is not the only way of protecting teeth from decay.
State two other ways of maintaining healthy teeth.
[2]
[Total: 13]
1 Which type of food is not digested before being absorbed by the body?
A carbohydrate
B fat
C protein
D water
2 The diagram shows the human alimentary canal.
In which structure is most glucose absorbed into the blood?
3 Which dietary component is unlikely to be deficient in a meat-free diet?
A fat
B fibre
C protein
D vitamin D
4 The bacterium Salmonella enterica can cause severe food poisoning and the lining of the
alimentary canal may be damaged. In these cases absorption of digested food products cannot
easily take place.
Which region of the alimentary canal is most affected?
A colon
B ileum
C oesophagus
D stomach
5 The diagram shows some of the organs of the human body.
P
S
Q
In which organs does the digestion of proteins take place?
A P and Q B P and R C Q and R D Q and S
6 Which organ produces amylase?
A gall bladder
B liver
C oesophagus
D pancreas
7 Which treatment is best for a person with persistent diarrhoea?
A drinking a solution of sugar and salt

B drinking pure water
C eating more fibre
D eating protein such as boiled eggs
8 The diagram shows a large food molecule changing into smaller molecules.
process X
What is process X?
A absorption
B chewing
C digestion
D secretion
9 The diagram shows part of the alimentary canal and associated organs.
T
W
Which structures secrete enzymes that digest proteins?
A T and U B U and V C V and W D W and T
10 The graph shows pH changes in the mouth after eating.
8
7
6
5
pH 4
3
2
1
0
0 5 10 15 20 25 30 35
time after eating / minutes
Why is it a good idea to brush teeth after eating?
A Acidic conditions help bacteria to grow.

B Acids dissolve tooth enamel.
C Alkaline conditions help bacteria to grow.
D Alkalis dissolve tooth enamel.
11 The diagram shows a piece of small intestine during peristalsis.
direction of
peristalsis
What is happening at X?
circular muscles longitudinal muscles
A contracted contracted
B contracted relaxed
C relaxed contracted
D relaxed relaxed
Which structure does not secrete digestive enzymes?
D
B
C
13 Which substance catalyses the breakdown of fats to fatty acids and glycerol?
A adrenaline
B alcohol
C bile
D lipase
14 Poor nutrition can lead to a condition called rickets in which bones fail to develop properly.
The table shows some minerals and vitamins present in four foods.
Which food would be best for a child who has rickets?
calcium iron vitamin C vitamin D
A key
B = substance present
C = substance absent
D
15 Which components make up most of the dry mass of a balanced diet?
A calcium compounds, carbohydrates and fats

B carbohydrates, fats and proteins
C fats, proteins and vitamins
D proteins, vitamins and calcium compounds
16 Why does chewing food speed up digestion?
A Bacteria in the food are killed.

B Food is mixed with protease.
C The surface area of the food is increased.
D The taste of food is improved.
17 The diagram shows part of the human alimentary canal.
In which part does protein digestion begin?
A
B
18 A person ate food X. Food X was not affected by enzymes until it reached the duodenum.
What was in food X?
A fat
B mineral ion
C protein
D starch
19 The diagram shows the teeth of the lower jaw of a human.
Which tooth is an incisor?
B
C
A
20 What is the function of the anus?
A assimilation
B digestion
C egestion
D excretion
21 A person has their gall bladder removed.
Which statement is correct?
A They cannot eat carbohydrates.

B They can eat fat only in small amounts.
C They can eat only liquid food.
D They must not eat more than one large meal a day.
22 The small intestines of cows are similar in general structure and function to the small intestines of
humans.
A disease in cows reduces the number of villi in their small intestines.
The cows lose weight and become weak.
What explains this?
A less amylase produced

B less peristalsis
C slower absorption of nutrients
D slower digestion of proteins
23 The diagram shows some of the organs of the human body.
Q
S
In which organs does the digestion of carbohydrates take place?
A P and Q B P and R C Q and R D Q and S
24 The diagram shows the four types of human tooth.
1 2 3 4
incisor canine premolar molar
Which teeth are used for cutting rather than grinding food?
A 1 and 2 B 2 and 3 C 3 and 4 D 4 and 1
25 What is the result of a diet lacking iron?
A bleeding gums
B poor wound healing
C reduced number of red blood cells
D weak bones and teeth
26 A child decided to eat only meat, oily fish, cheese and bread, and drink only water.
Which nutrient would be in low levels in this diet?
A calcium
B iron
C vitamin C
D vitamin D
27 Which chemical reaction takes place in the stomach?
A Proteins are digested by protease.

B Proteins are digested into fatty acids.
C Starch is digested into amino acids.
D Starch is digested by lipase.
28 A person has bleeding gums.
This could be caused by a lack of which nutrient?
A calcium
B iron
C vitamin C
D vitamin D
29 The table shows the main contents of four meals.
Which meal will be the most effective at preventing constipation?
g / 100 g
fibre
carbohydrate fat protein
(roughage)
A 18 12 8 25
B 30 32 2 12
C 38 4 22 10
D 48 15 10 5
30 The activity of lipase is measured in four parts of the gut.
Which part has the most lipase activity?
A colon
B duodenum
C oesophagus
D stomach
31 The diagram shows some organs of the digestive system.
Where is amylase made?
32 The diagram shows the action of amylase.
amylase part of a
starch molecule
What is the function of the enzyme amylase?
A breaks down the substrate into amino acids

B changes the product into the substrate
C increases the rate of starch breaking down into glucose
D increases the rate of starch breaking down into maltose
33 Dietary fibre passes through several structures after leaving the stomach.
In which order does the dietary fibre pass through these structures?
A duodenum → ileum → colon → rectum
B duodenum → ileum → rectum → colon
C ileum → duodenum → colon → rectum
D ileum → duodenum → rectum → colon
34 Which type of tooth is used for crushing food?
A B C D
35 The table shows vitamin and mineral salt content of four foods.
Which foods would stop a person from suffering from anaemia (lack of haemoglobin) and scurvy
(bleeding gums)?
anaemia scurvy
A 1 2
B 1 3
C 2 4
D 3 4
36 Which condition can sometimes be prevented by eating plenty of fresh fruit and vegetables?
A bleeding gums
B brittle bones
C diabetes
D soft bones
37 A protease is added to a suspension of egg protein in a test-tube and kept at 37 °C.
After 8 minutes, the protein changes from cloudy to transparent.
Which product, or products, will now be present in the test-tube?
A amino acids
B a simple sugar
C fatty acids and glycerol
D water
38 What is the optimum pH for stomach protease?
A pH 2 B pH 7 C pH 9 D pH 12
In which parts does peristalsis take place?

40 The diagram shows part of the digestive system.
1
2
What is a function of the liquid produced by part 1 and released into part 2?
A to digest proteins to amino acids

B to increase the surface area of fat droplets
C to acidify the contents of part 2
D to prevent further digestion of starch
41 The graphs show the quantities of selected vitamins and minerals in four foods.
vitamin C vitamin D Fe Ca
mg / 100 g µg / 100 g mg / 100 g mg / 100 g
30 15 3 150
20 10 2 100
10 5 1 50
0 0 0 0
fish
fruit
fish
fruit
fish
fruit
egg
beans
egg
beans
egg
beans
egg
beans
fish
fruit
Which food is the richest source of the vitamin or mineral essential for the transport of oxygen by
the blood?
A beans
B eggs
C fish
D fruit
42 What is the definition of digestion?
A Large insoluble molecules are changed into faeces.

B Large insoluble molecules are changed into smaller soluble molecules.
C Small soluble molecules are carried to the liver.
D Small soluble molecules are passed through the wall of the intestine.
43 The diagram shows the human alimentary canal, with a string marked in metres beside it.
oesophagus
0
3
string marked
in metres
4
9 anus
How long is the small intestine?
A 2m B 6m C 8m D 9m
44 The graph shows the results of experiments in which the activity of an enzyme was measured at
different pH values.
In which part of the alimentary canal would this enzyme be likely to work?
A mouth cavity
B oesophagus
C small intestine
D stomach
45 In humans, where does most absorption of digested food take place?
A colon
B kidney
C liver
D small intestine
46 The table shows nutrients found in a biscuit.
Which nutrient needs no digestion?
47 By which process is food moved through the alimentary canal?
A assimilation
B digestion
C ingestion
D peristalsis
1 Fig. 6.1 shows the alimentary canals of two mammals, an insect-eating bat, which is a carnivore,
and a rabbit, which is a herbivore.
0 10
cm
0 2 W
cm
insect-eating bat rabbit
Fig. 6.1
(a) Name the organs labelled V and W.
V ........................................................................................................................................
W .......................................................................................................................................
[2]
(b) Explain the role of mechanical digestion.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
........................................................................................................................................... [3]
Scientists investigated digestion in different species of mammal. The mammals that they studied
ranged in size from an elephant shrew, Elephantulus edwardii, with a mass of 50 g to an ox, Bos
taurus, with a mass of 220 kg.
The scientists added indigestible particles to the animals’ food and timed how long the particles
stayed in the digestive system.
The results for 24 different mammal species are shown in Fig. 6.2.
160
140
120
100
time in
digestive
80
system
/ hours
60
40
20
0
0.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5
relative body mass / arbitrary units
Fig. 6.2
(c) The scientists concluded that food stays longer in the digestive systems of larger mammals
compared with smaller mammals.
Discuss the evidence from Fig. 6.2 for and against the statement that food stays longer in the
digestive systems of larger mammals.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
........................................................................................................................................... [4]
[Total: 9]
2 Fig. 3.1 shows part of the thoracic and abdominal cavities of a human.
thoracic
G
cavity
P
O J
K
N abdominal
cavity
Fig. 3.1
(a) (i) Name the structures labelled G, H and M.
G .......................................................................................................................................
H ........................................................................................................................................
M .......................................................................................................................................
[3]
(ii) Table 3.1 shows five functions of organs in the abdominal cavity.
Complete the table by:
• naming the organ that carries out each function

• using the letters from Fig. 3.1 to identify the organ named.
One row has been completed for you.
Table 3.1
function name letter from Fig. 3.1
conversion of glucose to glycogen
secretion of insulin and glucagon pancreas K
absorption of products of digestion
storage of bile
chemical digestion of protein in an

acidic pH
[4]
(b) Fat is particularly difficult to digest as it is not water soluble and forms spherical globules in
the alimentary canal.
Fig. 3.2 is a diagram showing what happens to fat globules when mixed with bile.
fat globules
Fig. 3.2
(i) Name the process shown in Fig. 3.2.
.......................................................................................................................................[1]
(ii) Explain the advantage of the process shown in Fig. 3.2.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
.......................................................................................................................................[2]
(c) Insulin and glucagon are hormones secreted by the pancreas to control the concentration of
glucose in the blood.
(i) Complete Table 3.2 to show how the uptake of glucose by cells and the concentration of
glucose in the blood respond when the two hormones are secreted.
Use the words increases, decreases and stays the same to complete the table.
Table 3.2
hormone uptake of glucose by cells concentration of glucose in

the blood
insulin
glucagon
[2]
(ii) State another hormone that influences the concentration of glucose in the blood.
.......................................................................................................................................[1]
(d) Explain why the control of the concentration of glucose in the blood is an example of negative
feedback.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[3]
[Total: 16]
3 (a) Describe how food is moved along the small intestine.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
.............................................................................................................................................. [2]
(b) The small intestine is lined by many villi.
Fig. 5.1 shows a longitudinal section of a villus.
Fig. 5.2 shows a cross-section of the same villus at V – W.
The diagrams are not drawn to the same scale.
V W
microvilli
S
cell T
Fig. 5.1 Fig. 5.2
(i) Name structures P, Q, and R.
P ........................................................................................................................................
Q .......................................................................................................................................
R ................................................................................................................................... [3]
(ii) The blood that flows from S enters a vein.
Name the vein that transports blood away from the small intestine.
...................................................................................................................................... [1]
(iii) Cell T is an example of the cells that form the surface of the villi.
Explain why there are many microvilli on cell T.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...................................................................................................................................... [2]
(iv) Some of the cells on the surface of the villi secrete mucus for protection.
Suggest what the villi need to be protected against.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...................................................................................................................................... [2]
[Total: 10]
4 The alimentary canal is adapted for chemical and mechanical digestion.
(a) Explain how chemical digestion differs from mechanical digestion.
[3]
Fig. 5.1 is a diagram of the human alimentary canal.
C
J
D
H
F
Fig. 5.1
(b) Table 5.1 shows four functions of the alimentary canal.
Complete the table by:
• naming the part of the system that carries out each of the functions;
• using the letters from Fig. 5.1 to identify the part of the system named.
One row has been completed for you.
Table 5.1
function name of part letter from Fig. 5.1
produces bile liver J

most soluble food is absorbed
into the blood
indigestible food is egested
hydrochloric acid is produced

protease, lipase and amylase
are produced
[4]
(c) Some people develop gallstones, made of cholesterol, that accumulate in the gall
bladder and the bile duct. Gallstones block the flow of bile.
Explain how gallstones can affect the digestion of fat.
[3]
(d) Cholesterol can also accumulate in the walls of the coronary arteries.
Explain the effects that this might have.
[3]
[Total: 13]

Balanced Diet and Factors that Influence Nutritional Needs

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Balanced Diet and Factors that Influence Nutritional Needs

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1 (a (i) Explain the term balanced diet.

(ii) State three factors that influence a person’s nutritional needs.

glucose drink time / minutes

Explain how the body does this.

partially digested food is mixed with bile

most water is reabsorbed

large molecules nutrients absorbed

State the mineral ion required for each process:

making haemoglobin. [2]

immediately after the cut 24 hours later

3 to 7 days later 2 weeks later

Fig. 1.1 B shows a cell from the lining of a kidney tubule.

Both cells absorb substances into the blood.

(a) Name the structures labelled C on the cells in Fig. 1.1.

(a) Label the structures shown in Fig. 1.1.

Write the labels in the boxes in Fig. 1.1. [3]

• Two leak-proof bags were set up.

dilute glucose dilute glucose solution

volume of water / method of water volume of water /

bile 0.8 in the faeces 0.15

pancreatic juice 0.8

Explain how an increase in sugar consumption may cause tooth decay.

magnification ×110 magnification ×2600

(a) Name regions A, B and C.

(i) State two benefits of using food additives in processed foods.

Table 3.1 shows the composition of mycoprotein and beef.

dry mass / g per 100 g

protein 49.0 51.4

fat 9.2 48.6

fibre (roughage) 19.5 0.0

carbohydrate 20.6 0.0

Explain your answers.

Show your working.

(ii) State the function of X.

(i) Suggest a suitable temperature for the feedstock.

(ii) Explain why the temperature rises.

(iii) Explain why a constant temperature has to be maintained.

Responsible drinkers do not exceed:

4 daily units of alcohol (men)

1 bottle = 2 units of alcohol

This bottle contains 500 cm3 beer

(i) Explain why most food nutrients do need to be digested.

(ii) State the main site of absorption of most products of digestion.

increased risk [1]

State two other ways of maintaining healthy teeth.

2 The diagram shows the human alimentary canal.

In which structure is most glucose absorbed into the blood?

3 Which dietary component is unlikely to be deficient in a meat-free diet?

Which region of the alimentary canal is most affected?

5 The diagram shows some of the organs of the human body.

In which organs does the digestion of proteins take place?

A P and Q B P and R C Q and R D Q and S

6 Which organ produces amylase?

A drinking a solution of sugar and salt

Which structures secrete enzymes that digest proteins?

A T and U B U and V C V and W D W and T

Why is it a good idea to brush teeth after eating?

A Acidic conditions help bacteria to grow.

11 The diagram shows a piece of small intestine during peristalsis.

circular muscles longitudinal muscles

Which structure does not secrete digestive enzymes?

Which food would be best for a child who has rickets?

calcium iron vitamin C vitamin D