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Chapter 15

Chapter 15. Human Nutrition. Nutrition. All the activities by which an organism obtains and uses food for growth and repair of cells. Nutrients. The substances in food that an organism needs and uses for its life functions. Function of Nutrients.

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Chapter 15

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  1. Chapter 15 Human Nutrition

  2. Nutrition • All the activities by which an organism obtains and uses food for growth and repair of cells

  3. Nutrients • The substances in food that an organism needs and uses for its life functions

  4. Function of Nutrients • They act as a fuel to provide energy for the life activities of cells • They supply chemicals needed for growth and repair of cells • They regulate the metabolic processes needed for the proper functioning of the cell

  5. Nutritional requirements vary with an individuals:agesexactivities

  6. Six Types of Nutrients 1. Carbohydrates 2. Proteins 3. Lipids 4. Vitamins 5. Minerals 6. Water

  7. Carbohydrates • Main source of energy for body functions Ex: bread, pasta, and fruits • There are 4 calories in each gram of carbohydrate.

  8. Lipids • Supply of energy • Part of cell membrane • Storage form of excess food in the body Ex: butter, bacon, and nuts

  9. Proteins • Used for growth and repair of body tissue Ex: meat, milk , eggs, and fish

  10. Water • Solvent in which chemical reactions take place • Aids in the transport of materials in the body

  11. Minerals • Make up the body structures Ex: calcium- make up bone and teeth iron- part of hemoglobin (red blood cells)

  12. Vitamins • Needed for normal metabolism Ex: vegetables, fruits, and meats

  13. Carbohydrates, proteins, and lipids need to be digested by the body in order to be absorbed into the blood • Vitamins, minerals, and water do not need to be digested and are easily absorbed into the blood

  14. calorie vs.Calorie • calorie:unit used for measuring amounts of heat energy. 1calorie is defined as the amount of heat that will raise the temperature in 1gram of water 1 degree C. • Calories (upper)are used to measure the amount in food. • SO 1 Calorie=1000 calories

  15. Body Mass Index calculation http://www.fatburn.com/default_g.asp?ad_code=calorie

  16. 5'4 6'0 151-193 119-155 2,932 2,548 6'1 5'5 155-198 133-160 2,980 2,596 6'2 5'6 159-203 127-164 3,028 2,644 6'3 5'7 163-208 131-169 3,076 2,692 6'4 5'8 167-212 135-174 3,124 2,740 5'9 6'5 171-217 139-179 3,172 2,788 5'10 6'6 175-222 143-184 3,220 2,836 5'11 147-188 2,884 Recommended Daily Calories For MenMiddle Age Group With Moderate Activity : http://www.geocities.com/hotsprings/villa/6581/calories.html

  17. 4'11 5'10 128-166 90-120 2,100 2,518 5'0 5'11 93-124 132-170 2,562 2,133 5'1 6'0 135-174 97-128 2,177 2,595 6'1 5'2 139-178 100-132 2,639 2,210 5'3 6'2 142-182 104-137 2,672 2,254 5'4 107-140 2,287 5'5 111-145 2,331 5'6 114-149 2,364 5'7 118-154 2,408 5'8 121-157 2,441 5'9 125-162 2,485 5'10 128-166 2,518 Recommended Daily Calories For WomenMiddle Age Group With Moderate Activity :

  18. Fast Food Nutritional Info http://www.geocities.com/hotsprings/villa/6581/fastfood.html Whopper w.Cheese 760 CAL. Vanilla Shake – small 360 CAL Super Size Fries 540 CAL Diet Coke 0 CAL Supposed to be: 2644 CAL

  19. Fast Food Nutritional Info http://www.geocities.com/hotsprings/villa/6581/fastfood.html Cheese Pizza 380 Cal Regular Slice Sausage Pizza 495 Cal Regular Slice Pepperoni Pizza 427 CAL Supposed to be: 2644 CAL

  20. Digestive Tract • Also known as the GI tract • Consists of a one-way digestive tract • Food is moved through the tract by slow, rhythmic muscular contractions called peristalsis

  21. Answers

  22. (I) Sequence(way food travels) oral cavity (mouth)  esophagus  stomach  small intestine  large intestine  rectum  anus  toilet

  23. 1. Oral Cavity • Ingestion of food • Teeth are used in the mechanical breakdown of food which serves to increase surface area for enzyme action • Carbohydrate digestion begins in the mouth by enzymes secreted from the salivary glands Ex: amylase

  24. 1. Oral Cavity • salivary glands Ex: amylase

  25. 2. Esophagus • Connects mouth to stomach • Peristaltic action of the esophagus moves food to the stomach

  26. 3. Stomach • Lining of the stomach contains gastric glands that secrete gastric juice • This gastric juice contains enzymes and hydrochloric acid • Protein digestion begins here

  27. 3. Stomach • Lining of the stomach contains gastric glands that secrete gastric juice

  28. Gastric Bypass Surgery

  29. Gastric Bypass Surgery

  30. 4. Small Intestine • Carbohydrate, protein, and lipid digestion is completed here • Nutrient absorption occurs in the small intestine • Structures like the gall bladder and pancreas secrete enzymes into the small intestine for digestion

  31. 4. Small Intestine

  32. Gall Bladder • Bile is produced in the liver and stored in the gall bladder • Bile is secreted by the gall bladder into the small intestine for emulsification • Emulsification- the breakdown of fats

  33. Pancreas • Located near the stomach • For digestive purposes, the pancreas secretes: protease- breakdown of proteins lipase- breakdown of lipids (fats)

  34. 5. Large Intestine • Water absorption only • NO nutrient absorption occurs here • Undigested material is known as feces • The large intestine passes the feces into the rectum

  35. 5. (the quest for Polyps) • Colonoscopy:

  36. 5. Large Intestine ( Colon Polyps_) • Polyps are small growths on the inner colon lining that look like warts.

  37. 5. Removal Colon Polyps_)

  38. 6. Rectum Temporarily stores the feces

  39. 7. Anus Opening through which feces passes out of the body (Egestion)

  40. (II) Nutrient Absorption • Takes place in the small intestine • Chemical digestion in humans is accomplished by Hydrolysis and the use of enzymes

  41. End Products of Digestion Proteins  amino acids Carbohydrates  glucose Lipids  fatty acids + glycerol

  42. The end products of digestion are absorbed in the small intestine by finger-like projections called villi

  43. Villus • Lacteal- absorption of fatty acids and glycerol • Capillary network- absorption of glucose and amino acids

  44. Roughage • Is an indigestible material in food that provides bulk, which stimulates the muscles of the digestive tube and thus keeps food moving through it. sources: fruits, vegetables, and grains. Lack of roughage in the diet is one cause of constipation.

  45. Disorders of the Digestive Tract

  46. Anorexia Nervosa • A condition in which there is a severe loss of weight accompanied by symptoms of nutritional deficiencies. • Psychological condition where a person is unable to take or retain food due to an excessive concern about obesity

  47. Ulcers an erosion of the surface of the digestive tract associated with pain, nausea, and vomiting.

  48. Constipation To much water is absorbed by/in the large intestine. Also can exist due to lack of roughage.

  49. Diarrhea Decreased water absorption and increased peristaltic activity of large intestine. Results in an increased, multiple, watery feces.

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