Curriculum links for Big Picture: Food and Diet
AQA GCE Biology
3.1.2
Digestion is the process in which large molecules are hydrolysed by enzymes to produce smaller molecules that can be absorbed and assimilated.
Enzymes as catalysts lowering activation energy through the formation of enzyme substrate complexes.
The lock and key and induced fit models of enzyme action.
Biological molecules such as carbohydrates and proteins are often polymers and are based on a small number of chemical elements.
Monosaccharides are the basic molecular units (monomers) of which carbohydrates are composed.
Lactose intolerance.
3.4.5
Comparison of natural ecosystems and those based on modern intensive farming in terms of energy input and productivity.
Candidates should be able to
- apply their understanding of biological principles to present scientific arguments that explain how these and other farming practices affect productivity
- evaluate economic and environmental issues involved with farming practices that increase productivity
- consider ethical issues arising from enhancement of productivity.
OCR GCE Biology
2.1.3
State that enzymes are globular proteins, with a specific tertiary structure, which catalyse metabolic reactions in living organisms;
2.2.1
Candidates should be able to:
(a) define the term balanced diet;
(b) explain how consumption of an unbalanced diet can lead to malnutrition, with reference to obesity (HSW4);
(c) discuss the possible links between diet and coronary heart disease (CHD);
(d) discuss the possible effects of a high blood cholesterol level on the heart and circulatory system, with reference to high-density lipoproteins (HDL) and low-density lipoprotein (LDL) (HSW1);
(e) explain that humans depend on plants for food as they are the basis of all food chains
(f) outline how selective breeding is used to produce crop plants with high yields, disease resistance and pest resistance (HSW6a);
(g) outline how selective breeding is used to produce domestic animals with high productivity (HSW6a);
(h) describe how the use of fertilisers and pesticides with plants and the use of antibiotics with animals can increase food production (HSW6a, 6b);
(i) describe the advantages and disadvantages of using microorganisms to make food for human consumption;
(j) outline how salting, adding sugar, pickling, freezing, heat treatment and irradiation can be used to prevent food spoilage by microorganisms.
Edexcel GCE Biology
1.4 Topic 2.8
Explain the mechanism of action and specificity of enzymes in terms of their three-dimensional structure and explain that enzymes are biological catalysts that reduce activation energy, catalysing a wide range of intracellular and extracellular reactions.
1.3 Topic 1.5
Describe the synthesis of a triglyceride by the formation of ester bonds during condensation reactions between glycerol and three fatty acids and recognise differences between saturated and unsaturated lipids.
1.3 Topic 1.10
Describe the blood clotting process (thromboplastin release, conversion of prothrombin to thrombin and fibrinogen to fibrin) and its role in cardiovascular disease (CVD).
1.3 Topic 1.11
Explain the course of events that leads to atherosclerosis (endothelial damage, inflammatory response, plaque formation, raised blood pressure).
1.3 Topic 1.12
Describe the factors that increase the risk of CVD (genetic, diet, age, gender, high blood pressure, smoking and inactivity).
1.3 Topic 1.14
Analyse and interpret data on the possible significance for health of blood cholesterol levels and levels of high-density lipoproteins (HDLs) and low-density lipoproteins (LDLs). Describe the evidence for a causal relationship between blood cholesterol levels (total cholesterol and LDL cholesterol) and CVD.
1.3 Topic 1. 17
Analyse data on energy budgets and diet so as to be able to discuss the consequences of energy imbalance, including weight loss, weight gain, and development of obesity.
8.4 Topic 8.10
Describe the use of magnetic resonance imaging (MRI), functional magnetic resonance imaging (fMRI) and computed tomography (CT) scans in medical diagnosis and investigating brain structure and function.
WJEC GCE Biology
1.1
The main elements found in living organisms. Some elements are needed in trace amounts.
1.4
Metabolism is a series of enzyme controlled reactions.
The protein nature of enzymes.
5.8
Agricultural exploitation. Conflicts between production and conservation and possible means to resolve such conflicts as illustrated by:
- Forests: reasons for and scale of forest destruction, consequences, managed forests, ecotourism. Native woodlands and biodiversity.
- Oceans: the problems of over-fishing and attempts at regulation as illustrated by the principle of quotas, exclusion zones and restricted net mesh size, human choices.
Fish farming and associated issues.
Scottish Higher Biology
Unit 3.4
The importance of iron and calcium in animals.
The effect of vitamin D deficiency in humans.
Glucose and energy needs of tissue.
Scottish Higher Human Biology
Unit 1
(a) The role of enzymes in cell metabolism.
Inborn errors of metabolism involving absence of enzymes.
(b) Protein structure and function.
(c) Carbohydrates, lipids and proteins as sources of energy within the cell.
Scottish Advanced Higher Biology
Unit: Physiology, Health and Exercise
(b) Exercise and metabolism
i. Energy
The need for energy, energy balance, food energy from carbohydrates, lipids and proteins. Potential energy in food used to synthesise ATP. Energy measured in kilojoules (kJ).
Dietary recommendations for health.
ii. Body composition and weight control.
Measurement of body composition.
Weight control and obesity.
CC EA GCE Biology
1.2
Understand the structure of enzymes:
- enzymes as globular proteins and the concept of the active site and specificity;
- the role of cofactors and coenzymes.
2.3.14
Appreciate factors that have an adverse impact on biodiversity:
- increased stocking rates e.g. of sheep, results in over-grazing and damage to hedgerows.
International Baccalaureate Diploma Biology
6.1.1
Explain why digestion of large food molecules is essential.
6.1.2
Explain the need for enzymes in digestion.
6.1.3
State the source, substrate, products and optimum pH conditions for one amylase, one protease and one lipase.
6.1.4
Draw and label a diagram of the digestive system.
6.1.5
Outline the function of the stomach, small intestine and large intestine.
6.1.6
Distinguish between absorption and assimilation.
6.1.7
Explain how the structure of the villus is related to its role in absorption and transport of the products of digestion.
7.6.1
State that metabolic pathways consist of chains and cycles of enzyme catalysed reactions.
A.1.1
Define nutrient.
A.1.2
List the type of nutrients that are essential in the human diet, including amino acids, fatty acids, minerals, vitamins and water.
A.1.3
State that non-essential amino acids can be synthesized in the body from other nutrients.
A.1.4
Outline the consequences of protein deficiency malnutrition.
A.1.5
Explain the causes and consequences of phenylketonuria (PKU) and how early diagnosis and a special diet can reduce the consequences.
A.1.6
Outline the variation in the molecular structure of fatty acids, including saturated fatty acids, cis and trans unsaturated fatty acids, monounsaturated and polyunsaturated fatty acids.
A.1.7
Evaluate the health consequences of diets rich in the different types of fatty acid.
A.1.8
Distinguish between minerals and vitamins in terms of their chemical nature.
A.1.9
Outline two of the methods that have been used to determine the recommended daily intake of vitamin C.
A.1.10
Discuss the amount of vitamin C that an adult should consume per day, including the level needed to prevent scurvy, claims that higher intakes give protection against upper respiratory tract infections, and the danger of rebound malnutrition.
A.1.11
List the sources of vitamin D in human diets.
A.1.12
Discuss how the risk of vitamin D deficiency from insufficient exposure to sunlight can be balanced against the risk of contracting malignant melanoma.
A.1.13
Explain the benefits of artificial dietary supplementation as a means of preventing malnutrition, using iodine as an example.
A.1.14
Outline the importance of fibre as a component of a balanced diet
A.2.1
Compare the energy content per 100 g of carbohydrate, fat and protein.
A.2.3
Explain the possible health consequences of diets rich in carbohydrates, fats and proteins.
A.2.4
Outline the function of the appetite control centre in the brain.
A.2.5
Calculate body mass index (BMI) from the body mass and height of a person.
A.2.6
Distinguish, using the body mass index, between being underweight, normal weight, overweight and obese.
A.2.7
Outline the reasons for increasing rates of clinical obesity in some countries, including availability of cheap high-energy foods, large portion sizes, increasing use of vehicles for transport, and a change from active to sedentary occupations.
A.2.8
Outline the consequences of anorexia nervosa.
A.3.1
Distinguish between the composition of human milk and artificial milk used for bottle-feeding babies.
A.3.2
Discuss the benefits of breastfeeding.
A.3.3
Outline the causes and symptoms of type II diabetes.
A.3.4
Explain the dietary advice that should be given to a patient who has developed type II diabetes.
A.3.5
Discuss the ethical issues concerning the eating of animal products, including honey, eggs, milk and meat.
A.3.6
Evaluate the benefits of reducing dietary cholesterol in lowering the risk of coronary heart disease.
F.4.3
Explain the use of acids and high salt or sugar concentrations in food preservation.
H.2.1
State that digestive juices are secreted into the alimentary canal by glands, including salivary glands, gastric glands in the stomach wall, the pancreas and the wall of the small intestine.
H.2.3
Compare the composition of saliva, gastric juice and pancreatic juice.
H.2.4
Outline the control of digestive juice secretion by nerves and hormones, using the example of secretion of gastric juice.
H.2.5
Outline the role of membrane-bound enzymes on the surface of epithelial cells in the small intestine in digestion.
H.2.6
Outline the reasons for cellulose not being digested in the alimentary canal.
H.2.7
Explain why pepsin and trypsin are initially synthesized as inactive precursors and how they are subsequently activated.
H.2.9
Explain the problem of lipid digestion in a hydrophilic medium and the role of bile in overcoming this.
H.3.4
List the materials that are not absorbed and are egested.