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    Summary Sheets

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    Summary Sheets

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    matpropilot
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    Summary Sheets (5)

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    Summary Sheets

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    8A Summary Sheets

    8 Food
    A We need to eat a wide variety of foods to provide our bodies with all the substances that are
    needed. When we do this, we are said to have a balanced diet. Carbohydrates, proteins, fats,
    vitamins and minerals are nutrients, which means that they provide the raw materials for making
    other substances that the body needs.

    Substance needed Examples Why it is needed Good sources


    carbohydrate starch, sugars for energy pasta, bread
    protein for growth and repair meat, beans
    vitamins vitamin C for health fruits and vegetables
    (e.g. oranges contain lots
    of vitamin C)
    minerals calcium for health fruits, vegetables and
    dairy products (e.g. milk
    contains a lot of calcium)
    fibre for health (helps to stop wholemeal bread
    constipation)
    water for health (water
    dissolves substances and
    fills up cells)

    We can do tests to find out which substances are in foods. For example, starch makes iodine
    solution go a blue-black colour.

    Nutrition information labels on foods tell us what the food contains. The labels also tell us how
    much chemical energy is stored in the food. The amount of energy is measured in kilojoules (kJ).
    Food labels may also have health claims on them.

    Eating too much or too little can cause problems. Too much fat may cause heart disease and
    make you overweight. People who are very overweight are obese. People starve and become weak
    if they eat too little.

    Digestion
    Digestion turns large insoluble substances into small soluble ones. The organs of the digestive
    system help us digest food. Many of them produce enzymes (chemicals that break up food).

    We can use a model to make it easier to think about how something complicated works. Here is a
    model for how enzymes work:
    sugars (eg. glucose)
    enzyme
    large carbohydrate (e.g. starch)

    absorbed

    Page 1 of 2

    Exploring Science edition 28 © Pearson Education Limited 2008

    M01_ES_AB_Y8_5415_U8A.indd 28 28/8/08 16:32:10


    8A Summary Sheets (continued)

    Food is digested in the gut.


    8
    Putting food in the Saliva is produced by the A
    mouth is called feeding salivary glands. Saliva
    or ingestion. The teeth breaks down starch into
    grind up the food and mix sugar.
    it with a digestive juice
    called saliva. Digestive In the stomach, strong
    juices contain enzymes. acid is added to the food
    and more digestive juices
    Food is swallowed down are added to break down
    the gullet (or food pipe). proteins into amino acids.
    The muscles above the
    swallowed food get smaller In the small intestine
    (they contract) pushing more digestive juices are
    the food down. added. Carbohydrates
    are digested into sugars.
    The large intestine Sugars and amino acids
    removes water from are small and so can be
    the food that cannot be taken into the blood
    digested. stream in the small into
    the blood stream in the
    Food that cannot be small intestine. The food
    digested forms faeces. substances are absorbed.
    Faeces are stored in the
    rectum. Faeces are eventually
    pushed out of the anus.
    This is called elimination or
    egestion.

    To help absorb the digested food, the wall of the small intestine is thin and covered with villi.
    These increase the surface area.

    The digested food substances are carried around the body by the circulatory system. The blood
    travels through blood vessels. Arteries carry blood away from the heart. Veins carry blood
    towards the heart. The smallest blood vessels are capillaries. Cells in tissues get the substances
    they need from tissue fluid, which leaks out of capillaries.

    Uses of digested food


    Cells need food substances to:
    • release energy
    • make new substances.

    Cells use a chemical reaction called respiration to release energy from a sugar called glucose.

    Page 2 of 2

    Exploring Science edition 29 © Pearson Education Limited 2008

    M01_ES_AB_Y8_5415_U8A.indd 29 28/8/08 16:32:11

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