Why does food matter?
Circulatory system
what does blood do?
Digestive
Emergencies!
100

True or False

Carrots are good for our eyes

true!

100

Your lungs are shaped like upside down _____.

Trees

100

How many chambers does a heart have?

4

100

where does digestion begin?

mouth

100

What is the (spain) number that you call when there is an emergency?

211

200

_____ give us energy and provide protection

fats

200

Once _____ is the blood, the circulatory system carries it to the rest of the body. 

oxygen

200

What are the 3 main parts to the circulatory system?

1)heart

2)blood vessels

3)blood

200

which of these moves the food down to the stomach?

a oesophagus

b small intestine

c large intestine

a oesophagus

200

When a person is burnt you use what type of water?

a cold

b cool

c warm

b cool

300

Name 3 examples of carbohydrates

.....

300

When the diaphram contracts and lowers, the lungs


a. inflate 

b. deflate

inflate

300

What does blood do?

transports oxygen, caarbon dioxide and nutrients around the body

300

what do gastric juices do? 

digest proteins, mix with the food

300

name a situation that you must call 211

....

400
What is a balanced diet?

Includes a varity of fruits and vegetables. 

400

When the diaphram relaxes the lungs 

a inflate 

b deflate

b deflate

400

What are the two loops that blood flows?

Pulmonary and systematic

400

Where does the food pass through first? small or large intestine?

small!

400

Which room of the house is the most likely to have an emergency?

kitchen!

500

Name the 3 steps of nutrition.

1) take in

2) transfrom

3)excrete

500

_____ ______ in the skin excrete sweat, a mixture of salts and water

sweat glands

500

Are all blood vessels the same size? why or why not?

No, some are larger than others (the ones connected to the heart).

500

Name 3 organs involved with disgestion. 

tongue, mouth, stomach, pancreas, liver, rectum, anus, small or large intestine

500

name three things you would find in a first aid kit.

.....

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