B6. Animal Nutrition

 (0654) Coordinated Sciences 2023/2024

Subheadings and Key concepts

B6.1. diet

• nutrients
• carbohydrates
• proteins
• fats/lipids
• vitamins (C, D)
• minerals (Ca, Fe)
• fibre
• water
• malnutrition: 
• starvation, constipation, CHD, obesity
• Kwashiorkor, Marasmus

B6.2. Alimentary canal

• stages of food breakdown: ingestion --> digestion --> absorption --> assimilation --> egestion
• organs and functions

B6.3. Digestion

• mechanical digestion
• teeth decay
• chemical digestion
• enzymes
• villi

#156 Food tests observations

05. Animal Nutrition pdf

#58 Summary of animal nutrition

A balanced diet contains suitable proportions of each group of nutrients – carbohydrates, fats, proteins, minerals, vitamins, water and fibre – and the correct amount of energy.

# 57 Assimilation and role of the liver

Assimilation is the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells.

# 56 Absorption, small intestine and significance of villi

Absorption is the movement of digested food molecules through the wall of the intestine into the blood or lymph. 

# 55 Mechanical and chemical digestion

Food that we ingest is mainly made up of large, insoluble molecules that can not be absorbed through the gut wall. It needs to be changed into small, soluble molecules.

#54 Adding fluoride to public water supplies

Fluoride helps prevent destruction of the tooth surface caused by acids produced by bacteria. It forms a reservoir on the teeth from which fluoride is released during attack. It reduces the loss of minerals from the tooth and promotes repair of early tooth decay.

# 53 Human teeth and dental decay

There are four types of teeth in human (incisors, canines, premolars and molars), each specialised for different funtions. 

# 52 Human alimentary canal

The alimentary canal is a long tube which stars at the mouth, runs through the stomach and intestines  and finishes at the anus. It is part of the digestive system. The digestive system also includes the accessory organs (teeth, tongue, gallbladder, salivary glands, liver, the pancreas).

#51 Problems of world food supplies and the causes of famine

There is not always enough food available in a country to feed the people living there. A severe food shortage can lead to famine.

#50 Use of modern technology for increasing food production

Modern technology such as chemical fertilisers, pesticides, herbicides, modern agricultural machinery, artificial selection... have been used to increase food production.

#49 Diet

The food an animal eat everyday is called diet. Most animals need 7 types of nutrients in their diet: carbohydrates, proteins, fats +  water, fibre, vitamins, minerals.

# 37 Food additives - uses, benefits and health hazards

Food additives are used for a number of purposes, mainly to extend the life of processed foods so they can be transported, stored or kept on the shop shelf for longer, maintain a standard quality, and make the products more attractive to the consumer. Additive groups include antioxidants, colourings, flavourings and preservatives.

# 36 Using microorganism in making yoghurt and single cell protein

In the production of yoghurt, we use microorganisms to change one substance into another, which we use as food. But we can also use the microorganisms themselves, e.g. mycoprotein as food.

#35 Using yeast to make bread and beer

Yeast is a single celled, microscopic fungus which uses sugar as food. It is widely used in food industries such as baking and brewing.

#34. Other Nutrients: Vitamins, Minerals, Fiber and Water

Vitamins and minerals, although needed only in small quantities, are important for maintaining good health. A shortage can result in a deficiency disease. Fibre is needed in much larger quantities. Although it has no nutritional value to us, but long term deficiency can lead to bowel cancer. Water is also a vital part of our dietary requirements.

#33 Food test 4 - Biuret test for Proteins

The Biuret Test is done to show the presence of peptide bonds, which are the basis for the formation of proteins. These bonds will make the blue Biuret reagent turn purple. 

#32 Food test 3 - Emulsion (ethanol) test for Fats

This test is done to show the presence of lipids in a substance. The substance is first dissolved in ethanol. This solution is then dissolved in water. If lipids are present in the mixture, it will precipitates and forms an emulsion.

#31 Food test 2 - Benedict's test for Reducing Sugars

All simple sugars (e.g.glucose) are reducing sugars. They will react with a blue liquid called Benedict's solution to give a brick red color. We can use this reaction to find out if a food or other substance contains a reducing sugar.