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The Food Machine1. How many eggs & cheese does a person consume in
a lifetime?2. What starts the process of digestion?3. What is the esophagus?4. What is the name of the contractions that allow for
passage of food through the system?5. How much saliva is produced every day?6. What is the size of the stomach?7. What do the cells in the stomach release?8. What is pepsin?9. What is energy measured in?10. What is the job of villi?
Movie quiz 5-23-071. What starts the process of digestion?
2. What is the esophagus?
3. What is the name of the contractions that allow for passage of food through the system?
4. What is the size of the stomach?
5. What do the cells in the stomach release?
6. What is pepsin?
7. What is energy measured in?
Food & Nutrition
• Food is our “fuel”
• Our digestive system breaks down food into molecules that we can use for energy
Nutrients• Substances in food that supply energy &
raw materials
• Water
• Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals
Water• Most important nutrient
• Can not live without it
• Makes up most of all body fluids (blood)
• Humans need at least 1 liter a day
• If not – dehydration occurs
• This leads to problems in the circulatory, respiratory, & nervous system
• Drinking water is the #1 way to keep your body healthy
Carbohydrates (CHO)
• Sugars – monosaccharides/disaccharides
- fruit, honey, sweets
• Starches – polysaccharides (complex)
- grains, potatoes, veggies
• Each type is broken down into GLUCOSE.
• Used for immediate source of energy
• If not used – stored in liver & skeletal muscle as GLYCOGEN
Cellulose - Fiber
• Type of CHO that body can not break down
• Main job – to keep food & wastes moving through body
• Sources – whole grain breads
bran
many fruits
veggies
Fats (lipids)• Made of fatty acids & glycerol
• “Essential Fatty Acids”
- produces cell membranes, myelin sheaths, & certain hormones
- help absorb fat soluble vitamins
• We need some fat to protect organs & insulate the body
• When you eat more food than is needed – body stores extra energy as fat
Types of Fats
• Saturated – solid at room temperature
- butter & other animal fat (lard)
• Unsaturated – liquid at room temp.
- oils
• Eating too much of either one can lead to heart disease, high blood pressure, obesity, diabetes & even death
Proteins
• Have many jobs in our body
• Supply materials for growth & repair of skin & muscles
• Regulate activities
- insulin – regulates sugar levels
• Help transport materials
- hemoglobin – helps transport oxygen in blood
Amino Acids
• 20 amino acids make up all proteins in human body
• 12 of the 20 – body makes naturally
• Other 8 are called “essential amino acids”
• These must be obtained from food
• Meat, eggs, & milk generally contain all 8
• Vegetarians must eat a combo of rice & beans to get all 8
Vitamins
• If food is fuel for our body, then vitamins are the ignition
• Organic molecules that help regulate body processes
• Work with enzymes (speed up reactions)• Most obtained by food• Bacteria in intestines make Vitamin K• Skin exposed to sun makes Vitamin D• Lack of vitamins can have serious even
fatal consequences
Types of Vitamins• Fat soluble – A, D, E, K
- stored in fat – can be used in future
• Water soluble - B & C
- cannot be stored in body
- need to eat food to get vitamins
• Taking large doses of supplements does not benefit the body – causes real harm
• Excessive amounts of vitamin A, D, E, & K can be toxic
Minerals
• Inorganic nutrients the body needs• Calcium, iron, magnesium, potassium• Body can not break them down• Loses them through sweat, urine, & other
wastes• Need to eat plants & meat to get the
required amounts• Sometimes need to take supplements if
you do not eat the right foods
include
include
such as such as
are made of include
Nutrient Concept Map
includeare made using
Section 38-1
Nutrients
Carbohydrates Fats MineralsProteins Vitamins
Simple ComplexAmino acids
Calcium Iron
Fatty Acids Glycerol
Sugars Starches Fat-solubleWater-soluble
FatsSugars
Fats, Oils, and Sweets (use sparingly)Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients.
Milk, Yogurt, and Cheese Group(2-3 Servings)Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals.
Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group(2-3 servings)These foods are high in protein. They also supply vitamins and minerals.
Vegetable Group(3-5 servings)Vegetables are a low-fat source of carbohydrates,fiber, vitamins, and minerals.
Fruit Group(2-4 servings)Fruits are good sources of carbohydrates, fiber, vitaminsand water.
Bread, Cereal, Riceand Pasta Group(6-11 servings)The foods at the base of the pyramid are rich in complex carbohydrates and also provide proteins, fiber, vitamins, and some minerals.
Section 38-1Food Pyramid
Mouth• Contains digestive
enzymes that begin the breakdown of carbohydrates (CHO)
• Where teeth are located• Where saliva produced• Mechanical digestion
- the physical breakdown of large pieces of food into smaller pieces
Teeth• Tear, crush & chew food• Anchored into bones
of the jaw• Covered by enamel• Mechanical digestion• 4 types
1. molars
2. bicuspids
3. cuspids
4. incisors
Saliva• Secreted by Salivary Glands
• Moistens food – makes it easier to chew
• Mechanical digestion
• Releases 2 enzymes:
1. Amylase – breaks down starches & releases sugars
2. Lysozyme – fights infection by digesting cell walls of bacteria that enters the mouth
Esophagus• Food tube• Connects mouth to stomach• Once food is chewed, it is
called a BOLUS• Contractions called
PERISTALSIS squeeze food through the esophagus into the stomach
• CARDIAC SPHINTER – ring of muscle that closes the esophagus after the food passes into stomach – to prevent food from coming back up
Stomach• Large muscular sac – surrounded by 4
layers of muscle• Mechanical digestion:
- alternating contractions mix & churn food which is known as CHYME
• Chemical digestion:- releases HCl (hydrochloric acid) - this activates PEPSIN – breaks down proteins- CHO digestion stops in stomach
because it is too acidic- starts again in the small
intestine- releases mucus – to protect lining of stomach
Small Intestine• PYLORIC VALVE –
separates stomach & small intestine
- open 1 or 2 hours after food arrives in stomach
• DUODENUM – beginning of s. intestine
- most chemical & mechanical digestion occurs here
- digestive enzymes from the pancreas & liver
Pancreas• Large Gland• 3 major functions:
1. produce hormones that regulate blood sugar
2. produce enzymes that breakdown carbohydrates, lipids, proteins & nucleic acids
3. produces SODIUM BICARBONATE - neutralizes stomach acid
Liver• Located just above
& to the right of stomach
• Produces BILE – acts like a detergent
- dissolves fat
- stored in GALLBLADDER