Interest Grabber

1. Interest Grabber Section 38-1 • Good Food Sense • Nutrients are molecules that provide the body with energy and materials for growth. Three kinds of nutrients you eat are called fats, proteins, and carbohydrates—terms you may have already heard. Think about what they may mean. 1. Write a brief description of what you think fats, proteins, and carbohydrates are. 2. Which of these three nutrients do you think should make up the largest part of your diet? Which should make up the smallest part? Arrange the three nutrients in order starting from the one that you should eat the most to the one that you should eat the least. 3. Why might it be unwise to eat too much of the nutrient you listed last?

2. Section Outline Section 38-1 A. Food and Energy B. Nutrients 1. Water 2. Carbohydrates 3. Fats 4. Proteins 5. Vitamins 6. Minerals C. Balancing the Diet

3. Carbohydrates Fats Proteins Vitamins Minerals Simple Complex Amino acids Calcium Iron Fatty Acids Glycerol Sugars Starches Fat-soluble Water-soluble Concept Map Section 38-1 Nutrients include include are made of are made using include include such as such as

4.  Types of Vitamins Section 38-1 Vitamin A (retinol) D (calciferol) E (tocopherol) K B1 (thiamine) B2 (riboflavin) Sources Yellow, orange, and dark green vegetables; dairy products Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Green leafy vegetables, seeds, vegetable oils Green leafy vegetables; made by bacteria that live in human intestine Whole grains, pork, legumes, milk Dairy products, meats, vegetables, whole-grain cereal Function Important for growth of skin cells; important for night vision Promotes bone growth; increases calcium and phosphorus absorption Antioxidant; prevents cellular damage Needed for normal blood clotting Normal metabolism of carbohydrates Normal growth; part of electron transport chain; energy metabolism

5.  Types of Vitamins Section 38-1 Vitamin Niacin B6 (pyridoxine) Pantothenic acid Folic acid B12 (cyanocobalamin) Sources Liver, milk, whole grains, nuts, meats, legumes Whole grains, meats, vegetables Meats, dairy, whole grains Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Meats, eggs, dairy products, enriched cereals Function Important in energy metabolism Important for amino acid metabolism Needed for energy metabolism Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses Coenzyme in nucleic acid metabolism; maturation of red blood cells

6.  Types of Vitamins Section 38-1 Vitamin C (ascorbic acid) Biotin Choline Sources Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries Legumes, vegetables, meat Egg yolk, liver, grains, legumes Function Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism Required for phospholipids and neurotransmitters

7.  Types of Minerals Section 38-1 Mineral Calcium Phosphorus Potassium Chlorine Sodium Magnesium Iron Fluorine Iodine Zinc Sources Diary products; salmon; sardines; kale; tofu; collard greens; legumes Dairy products; meats; poultry; grains Meats; dairy products; many fruits and vegetables; grains Table salt; processed foods Table salt; processed foods Whole grains; green leafy vegetables Meats; eggs; legumes; whole grains; green leafy vegetables; dried fruit Fluoridated drinking water; tea; seafood Seafood; dairy products; iodized salt Meats; seafood; grains Function Bone and tooth formation; blood clotting; nerve and muscle function Bone and tooth formation; acid-base balance Acid-base balance; body water balance; nerve function Acid-base balance; formation of gastric juice Acid-base balance; body water balance; nerve function Activation of enzymes in protein synthesis Component of hemoglobin and of electron carriers used in energy metabolism Maintenance of tooth structure; maintenance of bone structure Component of thyroid hormones Component of certain digestive enzymes

8. 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.  Food Guide Pyramid Section 38-1 Fats, Oils, and Sweets (use sparingly) Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients. 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. Fats Sugars

9. Interest Grabber Section 38-2 • Dinner Is Served • Remember the last time you sat down to a dinner of your favorite foods? Recall everything that you did before you swallowed your first bite. 1. Why do you cut up your food? 2. What role do your teeth play in eating? 3. Saliva is the fluid that is found in your mouth. What role do you think it plays in eating?

10. The Digestive System • Also called the: • Gastrointestinal tract (GI tract) • Alimentary canal • Function: • Break down food • Prepare it for absorption • Eliminate waste

11. Mouth Pharynx Salivary glands Esophagus Liver Stomach Pancreas (behind stomach) Gallbladder (behind liver) Large intestine Small intestine Rectum The Digestive System Section 38-2

12. The Process of Digestion Two types of digestion: • Mechanical - physical breakdown of food • Chemical - chemical breakdown of food A.Oral (Buccal) cavity - The Mouth 1. Teeth – begins the mechanical digestion 2. Saliva – contains digestive enzymes that help begin the chemical digestive process • Hard palate – anterior roof of the mouth • Soft palate – posterior roof of the mouth

13. Pharynx – back of the throat • Esophagus – carries food from the pharynx to the stomach • Stomach – saclike structure located in the left upper quadrant (LUQ) that is made of rugae (folds) • 3 main parts: • Fundus – upper part • Body-large central part • Pylorus-funnel shaped part at the lower end of the stomach • Chemical Digestion – hydrochloric acid and enzymes • Mechanical Digestion

14. Small Intestines • 20 foot long tube that extends from the pyloric sphinctor to the large intestines • Consists of 3 parts: • Duodenum – upper most part – approx. 10 inches long • Jejunum – middle part - approx. 8 feet long • Ileum – lower part - approx. 12 feet long • Digestion is completed here along with enzymes from the pancreas and liver • Contains finger-like projections called villi that aid in absorption of nutrients into the bloodstream

15. Circular folds Epithelial cells Villi Capillaries Lacteal Vein Artery The Small Intestine Section 38-2 Villus Small Intestine

16. Large Intestines • Passageway for waste products beginning at the end of the ileum and extending to the anus • About 5 feet in length • Function is to absorb water and minerals and eliminate waste • Cecum – 2-3 inches • Appendix – small appendage • Ascending colon • Transverse colon • Descending colon • Sigmoid colon • Rectum • Anus

17. Liver Bile duct Pancreas Gallbladder Pancreatic duct Duodenum To small intestine The Liver and the Pancreas Section 38-2

18. The Digestive Enzymes Section 38-2 Site Mouth Stomach Small intestine(from pancreas) Small intestine Enzyme Role in Digestion Breaks down starches into disaccharides Breaks down proteins into large peptides Continues the breakdown of starch Continues the breakdown of protein Breaks down fat Breaks down remaining disaccharides into monosaccharides Breaks down dipeptides into amino acids. Salivary amylase Pepsin Amylase Trypsin Lipase Maltase, sucrase, lactase Peptidase

19. Peptic Ulcer Disease (PUD) • Open sore in the digestive tract caused by: • Action of the hydrochloric acid • Helicobacter pylori bacteria • S/S • Heartburn, abdominal pain • Tx • Antibiotics • Nonsteriodal anti-inflammatory • drugs • Avoiding caffeine, smoking, and • alcohol

20. Hernia • Protusion of any organ, tissue, or structure through the wall of the cavity in which it is naturally contained • Inguinal - groin • Umbilical - umbilicus • Diaphragmatic - abdomen • Hiatal - abdomen • S/S • Varies according to site • Tx • Surgical repair

21. Intestinal Obstruction • Partial or complete blockage in the small or large intestines that prevents forward flow of digestive products caused by tumors, twisting of the intestines, scar tissue, etc. • S/S • Abdominal pain, vomiting • Lack of bowel sounds • Tx • Insertion of an intestinal tube • Surgery

22. Hemorrhoids • Enlarged veins in the anal canal caused by pressure from straining during bowel movements, pregnancy, prolonged sitting • S/S • Bleeding, pain, itching • Tx • Cold compresses • Stool softeners • Analgesic ointments • Surgical removal

23. Hepatitis • Inflammation of the liver • Hepatitis A - Infectious Hepatitis • Hepatitis B or C - Serum Hepatitis • S/S • Hepatitis A – nausea, vomiting, diarrhea • Hepatitis B, C – possible flu-like symptoms, by may remain asymptomatic for years • Both - Jaundice • Tx • Hepatitis A – no specific tx available • Hepatitis B- vaccination or immune globulin after exposure

24. Diverticulitis • Small, blisterlike pockets develop in the inner lining of the large intestines and may balloon through the intestinal wall • S/S • Usually asymptomatic unless they become inflamed • Pain in the LLQ, extreme constipation, or diarrhea, fever, occasional blood in the stool • Tx • Antibiotics • Soft diet • Surgery in severe cases