Unit 8 – Nutrition (Exercise Questions)

ANSWER THE FOLLOWING QUESTIONS
Q.1. What are the effects of the lack of nitrate and magnesium ions on plant growth?
Q.2. How are the inorganic and organic fertilizers important in agriculture?
Q.3. Draw a table that can show the sources, energy values and functions of carbohydrates, proteins and fats.
Q.4. How are vitamin A, C and D important in our diets?
Q.5. Which foods contain calcium and iron and what role these minerals play in pour bodies?
Q.6. Why are water and dietary fibres considered important in our diets?
Q.7. Define balanced diet. How would you relate it with age, sex and activity?
Q.8. Describe how protein energy malnutrition, mineral deficiency diseases and over intake of nutrients are the major forms of malnutrition
Q.9. How would you advocate the unequal distribution of food as the major factor that contributes to famine?
Q.10. Describe the structures and functions of the main regions of the alimentary canal.
Q.11. Describe swallowing and peristalsis.
Q.12. Briefly give the sign and symptoms, causes, treatments and preventions of diarrhoea, constipation, and ulcer.
SHORT QUESTIONS – TEXT EXERCISE
Q.1. What are the health risks if we take more saturate fatty acids in our diet?
Q.2. How can the deficiency of vitamin A cause blindness?
Q.3. How will you differentiate between bolus and chyme?
Q.4. Which sphincters play role in the movement of food in and out of stomach?
Q.5. Stomach is an organ of the digestive system, but it also secretes a hormone. What hormone is it and what function it performs?

THE TERMS TO KNOW

Q.1. What are the effects of the lack of nitrate and magnesium ions on plant growth?
Answer:
ROLE OF NITROGEN:
Nitrogen is obtained in the form of Nitrates by the plants. Nitrogen consist the major component of proteins, Nucleic Acid, Hormones, Chlorophyll, Vitamins and Enzymes. All of these are essential for plant life. Moreover, Nitrogen Metabolism is regarded as the major factors in stem and leaf growth.
Excessive amount of Nitrogen can delay the’ formation flowers and fruits. Deficiencies of Nitrogen cau e the following:
(i) Stunted Growth:
(ii) Reduces yields of crops
(iii) Strong chlorosis (lack of chlorophyll) especially in old leaves.
ROLE OF MAGNESIUM
(i) Structural component of chlorophyll.
(ii) Essential for the activation of Enzymes for the production of carbohydrates, sugars and fats.
(iii) Formation of Fruit and Nut.
(iv) Essential for germination of seeds.
Deficiency of Magnesium causes chlorosis (lack of chlorophyll) i.e. leaves and also wilting of leaves.

Q.2. How are the inorganic and organic fertilizers important in agriculture?
Answer:
Addition of Certain materials add to soil resulting in plants of desirable characteristics are called Fertilizers. Desirable characteristics of plants include the production of more fruits, faster growth and attractive flowers.
TYPES OF FERTILIZERS:
Following are the two types:
(i) Inorganic Fertilizers (ii) Organic Fertilizers
(i) INORGANIC FERTILIZERS
1. They include rock phosphate, elemental sulfur & gypsum.
2. They are not chemically modified.
3. Most of the inorganic fertilizers are water soluble & thus are easily accessible to plants. That is why these fertilizers provide nutrients to the plants efficiently.
4. The fertilizer providing some major nutrient is named accordingly. For example, the one supplying Nitrogen or phosphorous is called Nitrogen fertilizer or phosphate fertilizer respectively.
(ii) ORGANIC FERTILIZERS
1. They may be some plant or animal materials containing one or more essential elements.
2. Organic fertilizers mostly are not found in form useable by the plants & need to be broken down
into a usable form.
3. Most widely used organic fertilizers are
(i) Compost
(ii) & Manure
4. They increase Soil drainage, aeration, water and nutrients holding capacity etc.
ENVIRONMENTAL HAZARDS RELATED TO FERTILIZER’S USE
(i) Excessive use of fertilizers affects the Soil nutrient holding capacity.
(ii) High solubilities of fertilizers degrade, Ecosystem by Eutrophication (Increase of chemical nutrients in an Ecosystem).
(iii) Emissions of Green house Gas (N20) i.e., Nitrous oxide is also the results of some applications of nitrogen fertilizers.
(iv) NH3 increases the soil acidity. making it harmful. The release of NH3 is also due to applications of inorganic fertilizers.
(v) Another disadvantages of excessive use of nitrogen fertilizers in increasing the plant’s reproduction rate.

Q.3. Draw a table that can show the sources, energy values and functions of carbohydrates, proteins and fats.
Answer:
Carbohydrates:
These are the organic compounds composed of Carbon. Hydrogen and oxygen in which the ratio of hydrogen and oxygen is the same as in water, i.e. 2:1
Examples:
Examples of Carbohydrates are Proteins and lipids are vital Glucose. Fructose. Lactose. Maltose, building components for Sucrose, Starch, Glycogen.
Sources:
Different food sources of Human include Bread, Pastas, Beans, Potatoes, Grapes. Bran, Rice and Cereals.
Functional Role:
1. They are the basic source of energy for all animals since they provide about half to 213 of the total calories of energy communed by the animals daily. One gram of Carbohydrates contains 0.4 Kilo calories of energy. Glucose is the simplest carbohydrate from which living things obtain energy. Human blood contains 0.8% glucose.
2. They act as Reserve Food materials. e.g Starch and Glycogen.
3. They are involved in many Metabolic pathways. They are important components of Nucleic Acids, e.g. Ribose in RNA and Deoxyribose in DNA.
Lipids.
The lipids present in food comprises of Fatty Acids bonded to Glycerol.
Following are the two types of Fatty acids.
(i) Saturated (ii) Unsaturated
i. Saturated Fatty Acids:
All the carbon atoms of saturated fatty acids are boned to Hydrogen atoms. Lipids containing situated fatty acids are. called saturated lipids which are solids at room temperature e.g. Butter which contains nearly 707 fatty acids.
ii. Unsaturated Fatty Acids:
Some of the carbon atoms of unsaturated fatty’ acids make double buds (c=c) in place of hydrogen atom. Lipids containing unsaturated fatty acids are called unsaturated lipids which are liquids at room temperature and are
said to be oils. Most of the plant fats are liquids, e.g. Sunflower oil which contains nearly 75% unsaturated fatty acids.
Sources:
Important sources of liquids include Milk, Butter, Cheese, Eggs, Mutton, Fish, Mustard seeds, Sunflower seeds, Coconut and Dry fruits.
Importance of Lipids:
Lipids play very Important role in Living Organisms:
1. They are the structural components of cell membranes, sheaths surrounding Neurons and some Hormones.
2. They are very useful energy sources, they contain double the amount of energy as compared to the carbohydrate. One gram of lipids contains 0.9 Kilocalories of energy while are gram of carbohydrate contain 0.4 kilocalories of energy.
3. Some lipids provide insulation e.g. beneath the skin against atmospheric heat and cold.
4. They also provide water protection material.
5. They serve as a solvent for fat-soluble vitamins.
Proteins
Proteins are Nitrogenous organic compounds which are composed of Amino acids.
Sources:
Dietary sources of proteins include Meat,. Eggs, Grains, Legumes and Diary product, Milk, Cheese.
Importance of Proteins:
1. Essential components of Cytoplasm, cell membrane and organelles.
2. Major components of Muscles, Bones, Ligaments and Tendons.
3. Used in growth and repairs of cells:
4. Major components of Enzymes.
5. Used for gaining energy as one gram of proteins produces 0.4 kilocalories of energy.
6. Antibodies are also protein in nature. The antibodies defend against the disease causative organisms.
7. Blood Clotting proteins e.g., Fibrinogen.

Q.4. How are vitamin A, C and D important in our diets?
Answer:
VITAMINS
They are chemical compounds that may be required in low amounts by the body but are very important for normal
growth & metabolism
GROUPS
Vitamins may be
1. Fat soluble (vitamins A, D, E &K)
2. Water soluble vitamins (vitamins B & C).
Vitamin A
In 1913, it was discovered as the first water soluble Vitamin. It performs following functions in body.
(i) Rhodopsin is important for vision. If it lacks from the body the eye fails to see in dim light. This Rhodopsin is made up of a protein called Opsin & Vitamin A. When the Vitamin A is inadequate, Rhodopsin is not formed.
(ii) The cell differentiation process is very sensitive. It moves transformation of an embryonic cell into mature cells with singular functions. Vitamin A plays a vital role in this process of cell differentiation.
(iii) Vitamin A is also involved in male & female reproductive processes & the growth of bones.
(iv) It is also important for immune functions & its deficiency can increase the vulnerability to infections.
SOURCES OF VITAMIN A
Leafy vegetables, (spinach, carrot) yellow/orange fruits (Mango), liver, fish, egg, milk, butter etc.
DEFICIENCY
(i) Its deficiency causes blindness in children, one of the symptoms of its depend as Night blindness. If not treated it may lead to permanent blindness.
(ii) Its deficiency can also cause a disorder in which hair follicles becomes plugged with keratin SYMPTOMS: Bumpy appearance & rough, dry texture of skin.
VITAMIN C (ASCORBIC ACID)
It plays its role by participating in many reactions by donating electrons, required for the activity of many enzymes.
(i) It is also important for collagen formation which gives strength to connective tissues.
(ii) It is also important in healing of wounds.
(iii) It also helps to white blood cells for functioning properly in immunity.
SOURCES
Citrus fruits (oranges, Lemons and Grape fruits) leafy green vegetables, beef liver etc.
DEFICIENCY
Its deficiency may cause alteration in the connective tissues of whole body. This disorder is known as Scurvy Symptoms. Tiredness, Pains in muscle & joint, nausea, swelling and bleeding of gums, slowing down of the process of wounds healing, drying of skin & hair.
VITAMIN D
Well known function of this vitamin is in regulation of blood levels of calcium & phosphorous. It helps in increased absorption of these elements from the Intestine & their accumulation in bones.
SOURCES
Fish liver, oil milk, Ghee & Butter etc. It is also synthesized in the skin when ultraviolet radiations from the sun are used to convert a compound into Vitamin D.
DEFICIENCY
Its deficiency weakens the bones (of children) leading to rickets. In adults its deficiency may cause Osteomalacia or “soft bones”., which may lead to bone fractures.


Q.5. Which foods contain calcium and iron and what role these minerals play in pour bodies?
Answer:
Roles of Calcium:
(i) It is important for maintenance & development of bones & health.
(ii) It is required. for activating the enzymes & for maintaining connective tissues & and cell membrane.
(iii) It helps in blood clotting.
(iv) The natural sources of calcium include Milk, Cheese, egg yolk, beans, nuts, cabbage etc.
ITS DEFICIENCY CAUSES
i.  Spontaneous discharge of nerve impulse leading to tetany.
ii. Softening of bones
iii. Slowing the process of blood clotting & wounds healing etc.
ROLE OF IRON
(i) Iron is very important part of hemoglobin for carrying & transferring the oxygen for cellular respiration.
(ii) It acts as enzyme cofactor for cellular Respiration.
(iii) It is required for cellular energy production.
(iv) It also plays role in developing immunity.
SOURCES
The Natural sources of iron are Red meat, egg yolk, whole wheat, fish. spinach, mustard etc.
DEFICIENCY
Its deficiency causes Anemia, young children, infants, adolescents, pregnant & locating women are mostly susceptible to this disease due to their high demand of Iron.

Q.6. Why are water and dietary fibres considered important in our diets?
Answer:
Water:
Water constitutes approximately 60% of the adult human body. Natural water, milk, juicy fruits and vegetables are the important sources of water.
ROLE:
1. It is the best solvent for all the chemical reactions occurring in human body.
2. Absorption of water soluble food materials in the intestine.
3. Elimination of water as a waste product in urine.
4. Maintenance of body temperature through evaporation during sweating.
5. Severe dehydration causes cardiovascular problems.
6. Two liters of water daily is required for an average adult.
DIETARY FIBRE (ROUGHAGE)
The indigestible part of human food is called Dietary Fibre. It is found in plant foods since it cannot be digested by the human digestive system, thus it moves undigested through stomach, small intestine and colon.
Types: There are two types of Dietary Fibre.
1. Insoluble Dietary Fibre:
It travels quickly through small intestines. Sources of insoluble dietary fibre include wheat-bran, whole grains Beans and Cereals as well as skins of many fruits and vegetables.
2. Soluble Dietary Fibre:
It is broken down while passing through the digestive tract (Alimentary Canal).
Some of soluble dietary fibre includes Oats, Barley, Beans and many fruits and vegetables.
Role:
1. It helps to prevent and relieve constipation by stimulating the contraction of the muscles of intestine.
2. Avoiding constipation reduces the risk of many other diseases.
3. Insoluble dietary fibre increases the movement of carcinogens (Cancer causing agents) from intestine.
4. Soluble dietary fibre helps in the lowering blood cholesterol and blood sugar levels.

Q.7. Define balanced diet. How would you relate it with age, sex and activity?
Answer:
A balanced diet is defined that which contains the correct proportion of essential dietary components (nutrients) for the normal growth and development of body of an organism.
Following chart shows some of the common foods and the percentage of nutrients in different food components e.g. carbohydrates, lipids and proteins.

RELATION OF BALANCED DIET WITH AGE, GENDER AND ACTIVITY:
Balanced diet should include different types of nutrients and should be according to the energy requirements.
There is a higher rate of Metabolism in the body cells during growing , period, thus the body needs balanced diet to provide required energy.
1. Age: A growing child needs more proteins per kilogram body weight as compared to the adult person per kilogram body weight. Similarly requirement of children for the minerals is different from the adults. As they need calcium and Iron in higher amounts for growing bones and production of red blood cells respectively.
2. Gender: The requirements of balanced diet varies with gender. The rate of metabolism is higher in the. men than the women of the same age and weight, thus the men’s requirement for balanced diet is more as compared the women in order to provide them comparatively more energy.
3. Activity: The requirement of balanced diet also depends upon lifestyle and nature of work. Different people have different life style and different nature of work.
A man who works continuously utilizing maximum of his energy, his requirement for balanced diet is more as compared to a man who has sedentary lazy habits and does less work since he needs less energy.
Following table shows the estimated energy requirements (in kilocalories) according to age, gender and activity.
A physician advises us; “ you should start taking whole wheat bread instead of enriched white bread.” The purpose of this advice is that we should take more———(component of food)                                Dietary fiber

Q.8. Describe how protein energy malnutrition, mineral deficiency diseases and over intake of nutrients are the major forms of malnutrition
Answer:
Problems related to nutrition are grouped as Malnutrition. Malnutrition refers to under-nutrition or over-nutrition. Under-nutrition means a diet missing one or more essential nutrients which results from the following:
(i) Inadequate consumption of nutrient.
(ii) Poor absorption of nutrients.
(iii) Excessive loss of nutrients.
Over-nutrition means a diet containing’ excessive nutrients which results from the following:
(i) Overeating.
(ii) Excessive intake of specific nutrients.
The diet of Malnourished people mostly has less calories of energy, lack of proteins, vitamins or trace elements.
Malnutrition causes the following:
(i) Weakening of Immune system.
(ii) Retardation of Physical and Mental health.
(iii) Slow thinking.
(iv) Stunt growth.
(v) Affects on fetal development.
Forms of Malnutrition
Common forms of malnutrition are:
(i) Protein-energy malnutrition (PEM)
(ii) Mineral deficiency disease (MDD)
(iii) Overtake of nutrients.(OIN)
1. PROTEIN ENERGY MALNUTRITION (PEM)
The non-availability or improper availability of energy and proteins in the body is termed protein- energy malnutrition. It is the major cause of death of children in the developing countries. It may body to the following diseases.
(i) Kwashiokor (ii) Marasmus
(i) Kwashiokor
It is protein deficiency disorder which usually occurs at the age of about 12 months when breast feeding is discontinued. It can also develop at any time during the growing years of children. Children
suffering from Kwashiokor may grow to normal height but are abnormally thin.
(ii) Marasmus:
It usually occurs between the ages of six months to one year in children.
It is characterized with poor growth in the children who lose all their body fat and muscle strength and acquire skeletal appearances.

2. MINERAL DEFICIENCY DISEASES (MDD)
Diseases doe to mineral deficiency are very rare in human, however, two diseases. Goiter-and Anemia are common examples.
(i) Goiter:
It is the swelling of the neck due to the enlargement of the Thyroid gland.
It is caused by the deficiency of iodine in the diet. Thyroid glands use the iodine for the production of essential hormones that control body’s functional and growth.
(ii) Anemia:
The term anemia means a .lack of blood. In Anemia, the number of red blood cells is less than the normal number.
Anemia is caused by the deficiency of Iron in the diet. Iron atom occupies a central position in Hemoglobin molecule. When the body, receives insufficient amount of iron, the body fails to synthesize adequate amount of Hemoglobin. As a result of this the red blood cells lose their functioning due to reduction in their number.
The transportation supply of oxygen to the body cells is also reduced. The person suffering from Anemia becomes weak.
3. OVER-INTAKE OF NUTRIENTS (OIN)
It is a form of malnutrition which refers to over-nutrition, i.e. more nutrients are taken than the amounts required for normal growth development and Metabolism. The effects of this over-intake is more pronouncingly expressed when there is less expenditure of energy due to reduction in daily physical activities.
Following health problems are caused by the over-intake of nutrients.
(i) Obesity, Diabetes and cardiovascular diseases due to over-intake of carbohydrates and fats.
(ii) Loss of appetite and liver problems by high dose of vitamin A.
(iii) Deposition of calcium in various tissue’s by over-intake of vitamin D.

Q.9. How would you advocate the unequal distribution of food as the major factor that contributes to famine?
Answer:
FEMINE
Femine is the lack of enough food required to feed all people living in an area or place. Femine is the major cause of Malnutrition.
MOST HORRIBLE FEMINES OF THE 20^th CENTURY
Following are the most Horrible Femines of the 20th century.
(i) China in 1928 – 1942
(ii) Bengal in 1942 _ 1945
(iii) Cambodia in 19-700s
(iv) Ethiopia in 1983-1985
(v) North Korea 1990s
MAJOR CAUSES OF FEMINE
Major causes of femine are as follows:
(i) Unequal distribution of food.
(ii) Drought
(iii) Flooding
(iv) Increasing population
(i) ENEQUAL DISTRIBUTION OF FOOD
Human beings have succeeded to produce healthy food both qualitative and quantitative by using the methods of biotechnology. Enough food is also being produced by using agricultural practices nowadays, which can be supplied to every one on the earth. But political and administrative problems are the causes of unequal distribution. Surplus food is available in the developed countries like America, UK and Canada etc, while in countries like Ethiopia, Somalia, etc there is less or no food available.
(ii) DROUGHT:
A period of time in which there is insufficient availability of water to support agricultural and human needs is called drought. Drought is usually due to less rain falls or a long period of low-normal rainfall. Drought is responsible for less yield of crops or no yield of crops resulting femine.
FLOODING:
Flooding occurs when there is more than normal rain fall or due to weak water distribution system in which rivers and canals overflow their water from their banks. Flooding destroys the soil quality of agricultural lands.
The crops cannot be grown immediately after flooding. Thus flooding is a cause for short-term femine.
(iv) INCREASING POPULATION:
In over-populated regions of the world, the natural resources are overused to grow more food in order to meet the problems of food shortage. This results in making the lands dry and infertile and also depletion of resources. In such situations, the crops cannot be grown and the femine results.

Q.10. Describe the structures and functions of the main regions of the alimentary canal.
Answer:
Human Alimentary Canal
The digestive system of human consists of a long tube that extends from mouth to anus this tube is called alimentary canal. Its main sections are oral cavity, pharynx, esophagus, stomach, small intestine and large intestine. In addition, there are many glands associated with alimentary canal. These are in the form of three pairs of salivary glands, a pancreas and a liver.
ORAL CAVITY
Location:
Oral cavity is the space behind mouth.
Functions:
The oral cavity has many important functions in the whole process of digestion.
(i) Food Selection:
One of the functions of oral cavity is food selection. When food enters oral cavity, it is tasted and felt. If its taste suggests that it is old, we reject it. If teeth or tongue detect some hard object, such as dirt, we also reject that bite.
The sense of smell and vision also help oral cavity in the selection of food.
(ii) Mastication:
The second function of the oral cavity is the grinding of food by teeth. This is known as chewing or mastication. This is a useful process because oesophagus can pass only small pieces. Enzymes also can not act on large pieces of food. They require small pieces with
large surface area to attack.
(iii)Lubrication:
The chewing process stimulates the three pairs of salivary glands (under tongue, behind jaws,
and in front of ears) to release a juice called in oral cavity.
(iv)Role of Saliva:
Saliva adds water and mucus to food which act as lubricant to ease the passage of food through esophagus.
(v) Partial Digestion:
Saliva also contains an enzyme salivary amylase, which helps in the semi-digestion of starch.
(vi) Bolus Formation:
During the processes of chewing, lubrication, and semi-digestion, the pieces of food are rolled up by tongue into small, slippery, spherical mass called bolus. Swallowing of Bolus: The bolus is swallowed and pushed into esophagus through the pharynx.


Q.11. Describe swallowing and peristalsis.
Answer:
ROLE OF PHARYNX
Role of Tongue:
During swallowing, bolus is pushed to the back of the mouth by tongue.
Role of Soft Palate:
• When tongue pushes bolus, the soft palate also moves upward and to rear. In this way, the opening of the nasal cavity is closed.
• When swallowed, the bolus passes pharynx to enter esophagus.
Pharynx:
Pharynx has adaptations to prevent the entry of bolus particles in trachea (wind-pipe to lungs).
Function:
During swallowing, larynx (the top of trachea), moves upward and forces the epiglottis (a flap of cartilage) into horizontal position. Thus glottis (the opening of trachea) is closed.

Control of Swallowing
The beginning of swallowing action is voluntary, but once food reaches the back of mouth, swallowing becomes automatic.
ROLE OF OESOPHAGUS
Length:
In humans the esophagus is about 25 cm long.
Role of Esophagus:
After being swallowed, food enters the tube called esophagus, which connects pharynx to stomach. Neither pharynx nor esophagus contributes to digestion and the previous digestive actions of saliva continue.
Peristalsis:
Peristalsis is defined as: The wave of contraction and relaxation in the smooth muscles of alimentary canal walls is called peristalsis.
Function:
Peristalsis moves food from oral cavity to rectum.


Q.12. Briefly give the sign and symptoms, causes, treatments and preventions of diarrhoea, constipation, and ulcer.
Answer:
Many of the people in’ Pakistan are affected by the following most common disorders of gut.
(i) Diarrhoea (ii) Constipation (iii) Ulcer
1. DIARRHOEA:
It is a condition in which the patient has frequent watery, loose motions.
CAUSES: ‘
1. When required water is not absorbed in the blood from colon (part of large intestine).
2. When food in the colon is infected by Bacteria or contaminated with toxic (poisonous) matter.
3. Viral infection of large intestine.
4. Lack of adequate safe water, i.e. drinking of contaminated water. This is regard the mam cause.

SYMPTOMS:
Frequent water, loose motions is followed by the following symptoms: ,
(i) Abdominal pain (ii) Nausea
(iii) Vomiting (iv) Severe dehydration
TREATMENT:
(i) Consuming adequate amounts of water, mixed with essential and some nutrients.
(ii) Use of antibiotics if diarrhoea is due to bacterial infection.
PREVENTION :
Following preventive measures are taken to control Diarrhoea.
(i) Taking clean water.
(ii) Taking essential salts.
(iii) Regular taking of Meals.
(iv) Observing hygienic measures.
(v) Injured Anal Sphincter.
(vi) Tumors in Rectum/ Ann.
CONSTIPATION
It is a condition in which a person feels difficult to eliminate the hard faces.
CAUSES
(i) Excessive absorption of water through colon.
(ii) Insufficient amount of dietary fibre eating.
(iii) Dehydration.
(iv) Side effects of some-medicines, containing iron, Calcium and Aluminum.
TREATMENT
. Changes in diet & regularity of exercise habits.
. Enemas can be used to stimulate bowl movement.
. Use of laxatives.
. Intake of proper quantity of water & dietary fibres.
ULCER (PEPTIC ULCER)
It is a sore in the inner wall of Gut (oerophagus, Duodenum or stomach).
Ulcer of stomach is called Gastric ulcer, which is caused by the gastric juice.
The inner wall of the stomach is covered with Mucous. The mucous layer is broken down by the gastric juice.
CAUSES
1. Excessive recreation of Gastric juice is primary cause.
2. Long term use of Anti-inflammatory medicines including Aspirin.
3. Smoking.
4. Drinking coffee and colas.
5. Eating spicy foods.
SYMPTOMS
1. Abdominal burning after meals or at midnight.
2. Severe ulcers cause the followings.
a. Abdominal pain
b. Nausea
c. Loss of Appetite
d. Rush of Saliva after an episode of regurgitation.
e. Loss of weight.
PREVENTION
Following prevention measures are adopted:
1. Avoid taking spicy and acidic foods.
2. Avoid smoking.
3. Avoid taking coffee, coloas and tea.
4. Avoid drinking Alcoholic leverages.
5. Avoid stress.
TREATMENT:
Ulcer is treated with medicines which neutralize the acidic effects of Gastric juice.
SHORT QUESTIONS – TEXT EXERCISE

Q.1. What are the health risks if we take more saturate fatty acids in our diet?
Answer:
Fatty acids in our diet:
Saturated fatty acids can increase a person’s cholesterol level. An increased cholesterol level may eventually
result in the clogging of arteries and ultimately heart disease.

Q.2. How can the deficiency of vitamin A cause blindness?
Answer:
Deficiency of vitamin A
Vitamin A was the first fat-soluble ‘vitamin identified (in 1913). It combines with a protein celled opsin to form rhodopsin in rod cells of the retina of eye. When vitamin A is inadequate, the lack of rhodopsin makes it difficult to see in dim light.

Q.3. How will you differentiate between bolus and chyme?
Answer:
Bolus:
As a result of mastication, the softened, partly digested, slimy food mass is rolled into small oval lump called bolus, which is then pushed to the back of the mouth by the action of tongue and muscles of pharynx
Chyme:
The muscles of stomach wall thoroughly mix up the food with gastric juice and eventually convert it to semi-solid mass called chyme.

Q.4. Which sphincters play role in the movement of food in and out of stomach?
Answer:
Stomach has two sphincters (openings which are guarded by muscles). Cardiac sphincter is between stomach and oesophagus while pyloric sphincter is between stomach and small intestine.

Q.5. Stomach is an organ of the digestive system, but it also secretes a hormone. What hormone is it and what function it performs?
Answer:
If more protein is present in the food it stimulate the production of Gastrin hormone from the gastric endocrine lining which is carried by blood to the gastric glands and stimulate them to produce more gastric juice. Thus more proteins mean more Gastrin and more gastric juice for digestion.

THE TERMS TO KNOW