What is the main role of protein?

Growth and repair of body tissues.

Name two roles of fats.

A concentrated energy store, insulation, and protecting organs.

Why do we need fibre?

It adds bulk so the gut muscles can move food along, preventing constipation.

To make haemoglobin in red blood cells.

How do you test for starch?

Add iodine solution; it turns blue-black if starch is present.

How do you test for a reducing sugar?

Heat with Benedict's solution; it turns brick-red if present.

How do you test for protein?

Add biuret reagent; it turns purple if protein is present.

How do you test for fat?

Shake with ethanol, then pour into water; a cloudy white emulsion shows fat.

A lack of iron, so less haemoglobin is made.

A lack of vitamin D (or calcium), so bones are soft.

What is a balanced diet?

All nutrient groups in the right amounts for the person's needs.

Nutrition and balanced dietIB MYP Sciences: Flashcards

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What is the main role of carbohydrates?

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What is the main role of carbohydrates?: To provide energy.
What is the main role of protein?: Growth and repair of body tissues.
Name two roles of fats.: A concentrated energy store, insulation, and protecting organs.
Why do we need fibre?: It adds bulk so the gut muscles can move food along, preventing constipation.
Why do we need iron?: To make haemoglobin in red blood cells.
Why do we need calcium?: For strong bones and teeth.
How do you test for starch?: Add iodine solution; it turns blue-black if starch is present.
How do you test for a reducing sugar?: Heat with Benedict's solution; it turns brick-red if present.
How do you test for protein?: Add biuret reagent; it turns purple if protein is present.
How do you test for fat?: Shake with ethanol, then pour into water; a cloudy white emulsion shows fat.
What causes scurvy?: A lack of vitamin C.
What causes anaemia?: A lack of iron, so less haemoglobin is made.
What causes rickets?: A lack of vitamin D (or calcium), so bones are soft.
What is a balanced diet?: All nutrient groups in the right amounts for the person's needs.

Exam questions on Nutrition and balanced diet

A school canteen in Dubai is redesigning its lunch menu so that students get a range of nutrient groups. Menu items include a chicken and rice bowl, buttered toast, an orange and a bean salad.
Explain why fibre is an important part of a balanced diet.2 marks
A student in Auckland is given an unknown food sample, mixed with water, and carries out three tests. With iodine solution the sample turns blue-black. After heating with Benedict's solution it stays blue. With biuret reagent it stays blue.
Describe how the student could test the sample for protein, and the result that would show protein is present.2 marks
On long sea voyages in the 18th century, many sailors developed bleeding gums, extreme tiredness and wounds that would not heal. Their diet was mostly dried biscuits and salted meat. When ships began to carry limes, the sailors recovered and the symptoms disappeared.
Identify the deficiency disease the sailors had and explain why eating limes cured it.3 marks

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Written by the Exaim team, led by Shaun Daswani (Head of Upper Secondary, Improve ME Institute; MSc Financial Mathematics, Imperial College London; BSc, UCL) and Jason Daswani (operational lead, Improve ME Institute; LSE).