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The Human Body: From Food to Fuel

The Human Body: From Food to Fuel. BIOL 103, Chapter 4 (Part 2). Today’s Topics. Signaling Systems: Command, Control, and Defense The Hormonal System The Immune System Influences on Digestion and Absorption Psychological, Chemical, Bacterial Influences Nutrition and GI Disorders.

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The Human Body: From Food to Fuel

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  1. The Human Body:From Food to Fuel BIOL 103, Chapter 4 (Part 2)

  2. Today’s Topics • Signaling Systems: Command, Control, and Defense • The Hormonal System • The Immune System • Influences on Digestion and Absorption • Psychological, Chemical, Bacterial Influences • Nutrition and GI Disorders

  3. Signaling Systems:Command, Control, Defense • Nervous system • Nerves carry info back and forth between tissues and the brain using chemical signals known as neurotransmitters. • The Central Nervous System (CNS) regulates GI activity in 2 ways: • Enteric nervous system: _______________________ • Autonomicnervous system: ____________________ _____________________________________________ • Responses to sight, smell, thought of food by ___________ __________________________________________________

  4. Central Nervous System

  5. Signaling Systems:Command, Control, Defense • Hormonal system • Hormones: chemical messengers that travel in the bloodstream • ______________________________________________________________________________ • __________________________by sending messages to your CNS. • Thus, your CNS and hormones work together to coordinate movement and secretions of the GI tract.

  6. Signaling Systems:Command, Control, Defense • Immune System • Purpose: ____________________________________ • Role of GI tract • Immune Response • Macrophages: “big eaters”  ___________________________ ______________________________________________________ • Natural killer cells: ____________________________________ • Location of lymphoid tissues • Lymphocytes: white blood cells present in __________________ • Some types produce antibodies – protein molecules that tag, neutralize, and help destroy bacteria/viruses or toxins.

  7. Immune System

  8. Influences on Digestion and Absorption • Psychological influences • Positive: Taste, smell, presentation of food • Negative: Stress, fear, depression • Example: • Chemical influences • Cooking  __________________________________________ ______________________________________________________ ______________________________________________________ • Bacterial influences • HCl acid kills most bacteria • If lives  food borne illnesses, gastritis, ulcer, etc.

  9. Nutrition and GI Disorders • Constipation (< 3x/week) • Hard, dry, infrequent stools • Reduced by _______________________________ ___________________________ • Diarrhea (> 3x/day) • Loose, watery, frequent stools • Symptom of diseases/infections  ____________ • Can cause dehydration • _________________________________________ _______________________can help reduce diarrhea

  10. What is Dietary Fiber? • Fiber: a type of carbohydrate your body cannot digest with enzymes alone • 2 types: • Soluble fiber: __________________________________ • Can lower glucose, blood cholesterol • Fermented by bacteria in the colon into gases • Food sources: oatmeal, nuts, beans, lentils, apples, blueberries • Insoluble fiber: __________________________________ • Provides bulking  absorbs water  ease of defecation • Helps food move through your digestive system • Food sources: wheat, whole bread, brown rice, cucumbers, tomatoes

  11. Nutrition and GI Disorders • Diverticulosis • Pouches along colon develop as people age • 10-25% people  pouches become infected • __________________reduces formation: • Low-fiber diet  • Heartburn and GERD • Chronic heartburn  GERD • Reduced by _________________________ • Smoking weakens the esophageal sphincter • Being overweight often worsens symptoms

  12. Nutrition and GI Disorders • Irritable Bowel Movement (IBS) • Causes abdominal pain, diarrhea, or constipation and cramps • Stress and certain foods aggravate the symptoms • Examples: milk, beans, chocolate, alcohol • Associated with reproductive hormones • Can usually be controlled by _________________ __________________________________________ • Stress management

  13. Nutrition and GI Disorders • Colorectal cancer: cancer in colon or rectum • ____ leading cause of cancer-related deaths in the US • Eating a lot of red meat and low fiber food can increase risks • __________________________may reduce risk: • Hypothesis: more fiber  goes down the GI tract faster, dilution of carcinogens in a bulkier stool, etc… • BUT, human/animal studies do not support those theories.

  14. Nutrition and GI Disorders • Ulcers • Pain in the upper abdomen • Sore is in duodenum: duodenal ulcer • Sore is in stomach: gastric ulcer • Can cause nausea, vomiting, loss of appetite, and weight loss • Cause: ________________________________________ ________________________________________________ • Functional dyspepsia • Chronic pain in the upper abdomen ________________ _______________________________________________ • Treat with _____________________________________

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