CHAPTER 16 FOOD AND DIGESTION SECTION 1 FOOD AND ENERGY
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good gamehttp://anatimation.com/body-systems/skeleton-quiz.html
Food provides
your body with material for growing
material for repairing tissues
provides energy for everything you do
enables your body to maintain
homeostasis
NUTRIENTS - are the substances in food that
provide the raw material and energy the body needs to carry out all the
essential processes there are 6 kinds
carbohydrates
fats
proteins
vitamins
minerals
water
CALORIE - is the amount of energy needed to raise the temperature of
one gram of water by one degree Celsius
CALORIE = is
represented by the letter C
one calorie is the same as 1000 calories
EXAMPLE - one serving of popcorn may contain 10 Calories or
60,000 calories of energy
numbers your
body needs are affected by your current growth rate and the level of physical
activity
the more active you are the higher your energy needs
CARBOHYDRATES- composed of carbon, oxygen and hydrogen
a major source of energy
one gram of carbohydrates provides your body with 4 Calories of energy
provides the raw material to make parts of cells
two kinds simple and complex carbohydrates
1. SIMPLE CARBOHYDRATES - also know as sugars
glucose is a
major source of energy for body cells (brain only uses glucose)
body converts other forms of sugar to glucose
2. COMPLEX CARBOHYDRATES
- sugar molecules linked together in a chain
need 50-60% of Calories form carbos
better to eat complex carbos better for long-term energy and
nutrients
example -
starch the body must first break it down into smaller individual sugar
molecules
sugar is then used in a chemical reaction where energy is
produced
FIBER - a complex carbo
in plants found in fruits, vegetables and nuts whole grains
can't break it down so it is eliminated
keeps you regular
keeps your digestive system functioning properly
Keep you from being constipated
(allow you to poop easier)
FATS - high energy nutrients that are composed
of carbon, oxygen and hydrogen
have 2X as
much energy as an equal amount of carbohydrates
form parts of
the structures of cells
protects and
supports your internal organ
acts a
insulation to keep heat inside your body
need only 30% of Calories from fats
per day
limit intake of saturated fats and
cholesterol to reduces buildup of fatty material causing heart disease
1. UNSATURATED FATS - are usually liquid at room temperature
examples: most oils ( canola, olive )
can be found in seafood like salmon
2.SATURATED FATS - are usually solid at room temperature
examples: animal products like meat, dairy, egg yolks
some oils (palm oil coconut oil) CHOLESTEROL - a waxy, fatlike substance found only in animal
products
makes important parts of your body's cells
liver makes all of the cholesterol your body needs
(not a necessary part of the diet)
PROTEINS - nutrients that contain nitrogen,
carbon, hydrogen and oxygen
needed for tissue growth and repair
plays a part in chemical reactions with in cells
can serve as an energy source
12% of daily Calorie intake
AMINO
ACIDS - small units linked together chemically to form large protein
molecules
( remember mRNA and tRNA and protein synthesis)
20 different kinds
your body can make about 1/2 of amino acids others you can't make
essential amino acids come from the food you eat
complete amino acids - contain all the essential amino acid
incomplete amino acids - are missing one or more essential
amino acid
hard to get all essential amino acids form plant sources alone
VITAMINS -act as helper molecules in a variety of chemical
reactions within the body
only small
amounts are needed
body can make a few vitamins
MOST ARE OBTAINED FROM FOODS
FAT SOLUBLE VITAMINS - dissolve in fat and are
stored in fatty tissues in the body A, D, E, K
WATER SOLUBLE VITAMINS - dissolve in water and
are not stored in the body kidneys remove them daily
| ESSENTIAL VITAMINS | |||
| VITAMINS | SOURCES | FUNCTION | Deficiency: |
|
FAT-SOLUBLE |
|||
|
|
found both in dark green and yellow fruits and vegetables, eggs and liver | needed for strong bones, good vision, healthy skin, teeth and hair |
Night blindness;
reduced hair growth in children; loss of
appetite; dry, rough skin; lowered |
 |
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|
fortified dairy products, fish ,eggs, liver direct sunlight on the skin, body can manufacture its own vitamin D | helps calcium and phosphorus to form straight, strong bones and teeth. |
Rickets in children; bone softening in
adults; osteoporosis. |
|
|
vegetable oils, margarine, green leafy veges, whole-grain foods, seeds nuts | helps maintenance of red blood cells | |
 K |
made by bacteria in the intestinal tract green leafy vegetable liver. | aids in blood clotting | blood will not clot properly |
|
WATER-SOLUBLE |
|||
B1 (Thiamin)
|
Sunflower Seeds, Pork, whole and enriched Grains, dried Beans, nuts | Necessary for carbohydrate metabolism and muscle coordination. Promotes proper nerve function | Anxiety; hysteria; depression; muscle cramps; loss of appetite; in extreme cases beriberi (mostly in alcoholics). |
|
Vitamin B2 (Riboflavin)
|
 |
Cracks and sores around the mouth and nose; visual problems. | |
|
Vitamin B3 Niacin
|
 |
 |
|
|
Vitamin B6 Pyridoxine
|
 |
Anemia, irritability, patches of itchy, scaling skin; convulsions | |
|
Vitamin B12
|
 |
anemia; nerve damage. (Note: Deficiency rare except in strict vegetarians) | |
| Biotin | Egg, fish, meat, legumes, bananas, melons | aids in the release of energy Essential for proper body chemistry. | anorexia, nausea, vomiting, dry scaly skin |
Folic Acid  |
 |
Impaired cell division; anemia; diarrhea;
gastrointestinal upsets. |
|
|
Vitamin B5
Pantothenic Acid |
meat, liver, Egg, whole grain foods, fish | need for release of energy, | |
|
Vitamin C
Ascorbic Acid
|
 |
Muscle weakness, bleeding gums; easy bruising. In extreme cases, scurvy. | |
MINERALS - are nutrients that
are not made by living things
present in soil
absorbed by plants trough their roots
obtained by eating plants or animals
that have eaten plants
| ESSENTIAL MINERALS | |||
| MINERAL | SOURCES | FUNCTION | DEFICIENCY |
| Calcium
|
Milk products, Sardines, dark green leafy vegetables, legumes | Helps build strong bones and teeth. Promotes muscle and nerve function. Helps blood to clot. | Rickets in children; osteomalacia (soft
bones) and osteoporosis in adults.
|
| Chlorine | table salt, soy sauce, processed foods | help maintain water balance aids in digestion | |
| Fluorine | fluoridated drinking water, fish | helps form strong teeth | increase in cavities |
| Iodine
|
seafood, iodized salt | makes up part of thyroid hormones that regulate the release of energy | goiter, tired
|
| Iron
|
Liver, red Meats, leafy green vegetables, Kidney beans, Raisins, sea food | Essential for making hemoglobin, the red substance in blood that carries oxygen to body cells. | Skin pale in color; weakness; fatigue; headaches; shortness of breath |
| Magnesium
|
leafy green vegetables, legumes, nuts, whole grain foods | needed for normal muscle and nerve function helps in release of energy | Nausea, irritability, muscle weakness; twitching; cramps, cardiac arrhythmias. |
| Phosphorus | Chicken, Milk products, meat, fish, Eggs, | With calcium builds bones and teeth, helps release energy | Weakness; bone pain; Anorexia. |
| Potassium | grains, fruits, vegetables, meat, fish | Helps maintain water balance. Needed for nerve and muscle function | Nausea, anorexia, muscle weakness, irritability. |
| Sodium | table salt, soy sauces, processed foods | helps maintain water balances, needed for normal nerve function | |
WATER - NUTRIENT BECAUSE THE BODY'S VITAL
PROCESSES INCLUDING CHEMICAL REACTIONS SUCH AS THE BREAK DOWN OF NUTRIENTS TAKE
PLACE IN WATER
makes up most of body's fluids
including blood
carries dissolved nutrients and other
important substances
needed to produce perspiration
need 2 liters every day
if exercising
you need more to replace what you sweat out
FOOD GUIDE PYRAMID - classifies food into six
groups
indicates how
many servings from each group should be eaten every day to maintain a healthy
diet
levels not as
wide at the top as bottom
indicated
people need fewer servings from top foods than bottom level foods
 |
| 1. SERVING SIZE- number of servings
in the container if you eat a portion that is twice as large as the serving you get twice the calories example 2 serving of 190 calories = 380 Calories |
| 2. CALORIES FROM FAT - the number of Calories in a serving that comes from fat |
| 3. TOTAL FAT -Calories from fat should be 30% or less of your total daily calories 5/190 X 100% = 2.6% |
| 4. CHOLESTEROL - Try to keep the amount of dietary cholesterol to 300 milligrams (mg) or less per day |
| 5.SODIUM - which you get mainly from salt, plays an essential role in regulating fluids and blood pressure recommended daily amount of sodium is 2,400 mg or less per day. |
| 6-8.CARBOHYDRATES -Look for high numbers for total carbohydrates, dietary fiber and low numbers for sugars Complex carbohydrates (i.e., whole grains) give you long-lasting energy. Simple carbohydrates (sugars) elevate the blood sugar quickly, then are used up. |
| 9.PROTEIN -You need about 45-60 grams of protein a day. |
| 10.MINERALS AND VITAMINS -Your goal is to get 100% of these in your diet each day. Most foods won't give you all you need of any one vitamin or mineral. |
| 11.PERCENT DAILY VALUE (DV) is based on a 2,000-calorie per day diet. The Percent Daily Value is the percentage of each nutrient recommended to meet the needs of the average person each day. 5% or less is low. 20% or more is high. |
INGREDIENTS LIST - isn't part of the Nutrition Facts Label, but it does contain important information. Items are listed by weight, from most to least.
CHAPTER 16 SECTION 2 THE DIGESTIVE PROCESS BEGINS
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interactive body
http://msjensen.cehd.umn.edu/webanatomy/digestive/default.html interactive
DIGESTIVE SYSTEM - it breaks down food into
molecules the body can use
molecules are absorbed into the blood
and carried through out the body
wastes are eliminated form the body
DIGESTION
- the process by which your body breaks down food into small
nutrient molecules
http://www.dnatube.com/view_video.php?viewkey=2f5adfe81b67dd755cec
digestion video
MECHANICAL DIGESTION -
foods are physically broken down
teeth chew up food
fingers break it apart
CHEMICAL DIGESTION -
chemicals produced by the body break food into molecules
ptyalin in saliva breaks starch into sugar
ABSORPTION - the process by which nutrients
molecules pass through the wall of your digestive system into your blood stream
MOUTH
has both chemical and
mechanical digestion
Saliva gland - found under tongue and
in cheek area
SALIVA - a fluid released from saliva gland
making your mouth water
Ptyalin - enzyme that
is in saliva breaks down starch to sugar
enzyme -a protein that speed up chemical reactions in body
have a specific chemical shape
only take part in one kind of chemical
reaction
incisors - teeth that cut food into bite-size
pieces
canines - teeth that are sharp an pointy
they tear an slash food
premolars - behind canines crush and grind food
molars
behind premolars they crush and grind
food
EPIGLOTTIS - seals off the windpipe (trachea) preventing
food form enter it and you choking
ESOPHAGUS - a muscular tube that connect the mouth to the stomach
is lined with mucus
MUCUS - is a thick slippery substance produced by the body,
it makes food easier to swallow and be moved along
PERISTALSIS - involuntary waves of muscle contraction starts
in the esophagus goes all the way to large intestine and keeps food moving in one
direction through out digestive system
STOMACH - A J-shaped muscular pouch
expands to hold food swallowed,
can hold about 2 liters
mechanical digestion by muscle
contractions
(muscles in the stomach are called rugae)
chemical digestion by enzymes
pepsin - breaks down protein
hydrochloric acid kills bacteria swallowed
could eat a hole
in clothing
mucus lining stomach prevents stomach from digesting itself
ulcer - when the stomach starts to digest itself
CHAPTER 16 SECTION 3 FINAL DIGESTION AND ABSORPTION
SMALL INTESTINE - most of the chemical digestion
and absorption takes place
6 meters long
makes up 2/3
of the digestive system
only 2-3
centimeters wide
it mixes
enzymes and secretion from the liver and pancreas
VILLI - finger like projection lining the
inside of the small intestine
absorb
nutrients
nutrient
molecules pass form the cell on the surface of the villi into blood vessels
villi
increase the surface area of small intestine
LIVER - filters blood and breaks down toxins in
the body largest and heaviest organ inside the body
breaks down
medicines
helps
eliminate nitrogen from body
produces bile
GALL BLADDER - stores bile
BILE - made by the liver it breaks up fat
particles into smaller fat particles in the small intestine
not an enzyme
PANCREAS - triangular shaped organ
between the stomach and the first part of small intestine
produces enzymes that flow into the small intestine
enzymes help break down starches, proteins and fats
also make insulin
LARGE INTESTINE - water is absorbed into the bloodstream and
material are readied for elimination
1 1/2 meters
long
contains
bacteria that feed on cellulose ( you can not digest cellulose) in food
bacteria give you vitamin K and gas
RECTUM - waste material is compressed into a solid form
ANUS - muscular opening at the end of the rectum was passes
through
 |
| SALIVA GLAND - produces saliva |
| A. ESOPHAGUS - a muscular tube that connect the mouth to the stomach |
| B. BILE DUCT - connects gall bladder to small intestine |
| C. STOMACH - beaks down food mechanically and chemically |
| D. PANCREAS - enzymes help break down starches, proteins and fats and makes insulin |
| E. SMALL INTESTINE - most of the chemical digestion and absorption takes place |
| F. LARGE INTESTINE- water is absorbed into the bloodstream and material are readied for elimination |
| G. RECTUM - waste material is compressed into a solid form |
| H. APPENDIX - vestigial organ at the end of the small intestine |
| I. PYLORIC VALVE - between the stomach and the small intestine prevent food from going from small intestine into stomach |
| J .GALL BLADDER - stores bile |
| K. LIVER - filters blood and breaks down toxins in the body |
Quizzes
http://school.discoveryeducation.com/quizzes6/muskopf/digestive.html
http://training.seer.cancer.gov/module_anatomy/unit10_5_quiz_dd_1.html
http://hes.ucf.k12.pa.us/gclaypo/digestivequiz.html
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