4.

3 Animal Nutrition
WALT State what is meant by the term balanced diet and describe a balanced diet
related to age, sex and activity of an individual.
A balanced diet: contain correct proportions of carbohydrates, lipids, proteins, vitamins
and minerals, water and dietery fibre. (1/7 fat, 1/7 protein & 5/7 carbohydrate)
Three food
Sources
Function
types
Carbohydrate
rice, potatoes, pasta provides starch
Source of energy for
Glucose
(slow and steady supply)
respiration
Deserts, sweets provide glucose, sucrose Excess carbo stored as
(sudden boost of energy)
glycogen and fats
Lipids
Meat and animal food rich in saturated
Energy store
Fatty acids and fats and cholesterol
Provide insulation
glycerol
Plant sources are rich in unsaturated fats Make steroid hormones
Incorrect balance can cause
Form part of the cell
cardiovascular disease
membrane
Proteins
20 essential
amino acids

Meat, fish eggs, legumes

Soya bean = high protein but low in fat
Deficiency cause marasmus and
kwashiorkor

Vitamins & Minerals

Water soluble:
Vitamin C (ascorbic
acid)
Fat soluble:
Vitamin D (calciferol)
Iron
Calcium

To make enzymes
(Catalysts), transport
molecules (haemoglobin),
muscles, hormones and
antibodies

Source
Cherries, citrus fruits,
green vegetables

Deficiency symptoms
Scurvy: production of fibres in body is
affected

Liver, dairy products,

eggs
sunlight
Red meat, liver,
spinach
Milk, cheese, fish

Rickets: bones are soft and may bend

as vit D needed for absorption of
calcium
Anaemia as iron is needed for
production of haemoglobin
Weak bones, poor clotting of blood,
uncontrolled muscle spasms, Rickets

Fibre: Indigestible part of food, mainly cellulose from plant cell walls.
Helps to stretch muscles in the gut and push food along through peristalsis
WALT Describe the effects of malnutrition in relation to:
MALNUTRITION = bad feeding includes eating too much, have too little food, eat food in
wrong proportions
1) Starvation = mainly protein deficiency
Others includes shortage of iron = anaemic, many have Scurvy (limited supply of
vit C)
Kwashiorkor:
Diet high in carbohydrate but poor in protein
Mental and physical development maybe impaired
Slow muscle development & swollen liver (inadequate supply to make
amino acids)
Swollen abdomen due to water from the blood left behind in body
tissues

Marasmus: General starvation. Body tissues waste away, thin with wrinkled skin
2) coronary heart disease: too much saturated fat and cholesterol will cause blockage
in blood vessels
3) constipation:
too little fibre, faeces cant passed regularly. Bacteria may
worked on trapped faeces
and release chemicals that cause colon
cancers
4) obesity:
body store an unhealthy amount of fats. At risk in developing diabetes,
breathing
difficulties, atherosclerosis (narrowing of blood vessels) and arthritis

WALT

Define ingestion and egestion & Define digestion

Food molecules must be converted (digested) into smaller forms of molecules before it
can pass through the gut wall and be transported.
Ingestion = taking substances (e.g. food, drink) into the body through the mouth.
Mechanical Digestion = Teeth and toungue break the food into small pieces
Chemical Digestion = Enzymes break down large, insoluble molecules into small, watersoluble molecules
Absorption = Small digested food molecules and ions cross the intestinal wall into the
blood stream or lymph
Assimilation = Digested food moved into cells of body where they are used for energy,
growth and repair
Egestion = passing out of indigested food substances and dietary fiber through the anus
Defecation = egested substances and excretory materials are expelled from body as
faeces
WALT
Identify the main regions of the alimentary canal and associated organs
Describe the functions of the regions of the alimentary canal listed above, in
relation to ingestion, digestion, absorption, assimilation and egestion of food.

4.3 Animal Nutrition

WALT State what is meant by the term
balanced diet and describe a balanced
diet related to age, sex and activity of an individual.
A balanced diet: contain ________________________________ of carbohydrates, lipids,
proteins, vitamins and minerals, water and dietery fibre. (1/7 fat, 1/7 protein & 5/7
carbohydrate)
Three food
Sources
Function
types
______________ rice, potatoes, pasta provides
________________________
_______________ (slow and steady release of for respiration
_
energy)
Excess carbo stored as
______________ Deserts, sweets provide
_______________ and
______________________ (sudden boost of
_______
_
energy)
______________ Meat and animal food rich in
Energy store
___________________ and ___________________ Provide
_
Plant sources are rich in
___________________
______________ ______________________
Make
Incorrect balance can cause
_____________________

cardiovascular disease

Form part of the cell

membrane

______________

Meat, fish eggs, legumes

Soya bean = high protein but low in fat
Deficiency cause __________________ and
______________

To make _________________
(Catalysts), transport
molecules (haemoglobin),
_____________, hormones
and ______________

_
______________
_

Vitamins & Minerals

_____________ soluble:
Vitamin C (ascorbic
acid)
_____________soluble:
Vitamin D (calciferol)
Iron
Calcium

Source
Cherries, citrus fruits,
green vegetables

Deficiency symptoms
__________________: production of
fibres in body is affected

Liver, dairy products,

eggs
sunlight
Red meat, liver,
spinach

______________: bones are soft and

may bend as vit D needed for
absorption of calcium
Anaemia as iron is needed for
production of
________________________.
Weak bones, poor clotting of blood,
uncontrolled muscle spasms, Rickets

Milk, cheese, fish

Fibre: Indigestible part of food, mainly cellulose from plant cell walls.
Helps to stretch muscles in the gut and push food along through peristalsis
WALT Describe the effects of malnutrition in relation to:
MALNUTRITION = bad feeding includes eating too much, have too little food, eat food in
wrong proportions
1) Starvation = mainly protein deficiency
Others includes shortage of iron = _______________, many have Scurvy (limited
supply of vit C)
Kwashiorkor:
Diet high in ________________ but poor in _______________
Mental and physical development maybe impaired
Slow muscle development & swollen liver (inadequate supply to make
amino acids)
Swollen abdomen due to water from the blood left behind in body
tissues
Marasmus: General starvation. Body tissues waste away, thin with wrinkled skin
2) coronary heart disease: too much saturated fat and cholesterol will cause blockage
in blood vessels
3) constipation:
too little fibre, faeces cant passed regularly. Bacteria may
worked on trapped faeces
and release chemicals that cause colon
cancers
4) obesity:
body store an unhealthy amount of fats. At risk in developing diabetes,
breathing
difficulties, atherosclerosis (narrowing of blood vessels) and arthritis
WALT

Define ingestion and egestion & Define digestion

Food molecules must be converted (digested) into ___________________________________

before it can pass through the gut wall and be transported.

____________________ = taking substances (e.g. food, drink) into the body through the
mouth.
____________________ = Teeth and toungue break the food into small pieces
____________________ = Enzymes break down large, insoluble molecules into small, watersoluble molecules
Absorption = Small digested food molecules and ions cross the intestinal wall into the
blood stream or lymph
________________ = Digested food moved into cells of body where they are used for
energy, growth & repair
____________________ = passing out of indigested food substances and dietary fiber
through the anus
____________________ = egested substances and excretory materials are expelled from
body as faeces
WALT
Identify the main regions of the alimentary canal and associated organs
Describe the functions of the regions of the alimentary canal listed above, in
relation to ingestion, digestion, absorption, assimilation and egestion of food.