Animal nutrition
Content
5.1 Nutrients
5.2 Diet
5.3 World food supplies
5.4 Human alimentary canal
5.5 Chemical digestion
5.6 Absorption and assimilation
Learning outcomes
Candidates should be able to:
(a) list the chemical elements that make up:
• carbohydrates
• fats
• proteins
(b) describe tests for:
• starch (iodine in potassium iodide solution)
• reducing sugars (Benedict’s solution)
• protein (biuret test)
• fats (ethanol emulsion test)
(c) list the principal sources of, and describe the dietary importance of carbohydrates, fats, proteins,
vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water
(d) name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy),
vitamin D (rickets), calcium (rickets) and iron (anaemia)
(e) understand the concept of a balanced diet
(f) explain why diet, especially energy intake, should be related to age, sex and activity of an individual
(g) state the effects of malnutrition in relation to starvation, heart disease, constipation and obesity
(h) discuss the problems that contribute to famine (unequal distribution of food, drought and flooding,
increasing population)
(i) identify the main regions of the alimentary canal and the associated organs: mouth (buccal) cavity, salivary
glands, oesophagus, stomach, duodenum, pancreas, gall bladder, liver, ileum, colon, rectum and anus
(j) describe the main functions of these parts in relation to ingestion, digestion, absorption, assimilation and
egestion of food, as appropriate
(m) describe peristalsis
(n) explain why most foods must be digested
(o) describe:
• digestion in the alimentary canal
• the functions of a typical amylase, protease and lipase, listing the substrates and end-products
