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CHAPTER THREE

This chapter explores the various nutrients found in food, including proteins, carbohydrates, fats, vitamins, minerals, and water. It also delves into the concept of calories and the role of digestion in breaking down food into usable nutrients for energy and growth. Discover the essential building blocks that our bodies need for optimal functioning.

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CHAPTER THREE

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  1. CHAPTER THREE

  2. THE IMPORTANCE OF FOOD

  3. NUTRIENTS • USABLE PORTION OF FOOD • PROTEIN • CARBOHYDRATES • FATS • VITAMINS • MINERALS • WATER

  4. CALORIE • THE AMOUNT OF ENERGY NEEDED TO RAISE THE TEMPERATURE OF 1 KILOGRAM OF WATER BY 1 DEGREE CELSIUS • 100 GRAMS OF PEANUTS = 650 CALORIES • 100 GRAMS OF LETTUCE = 20 CALORIES

  5. PROTEIN NUTRIENTS THAT ARE USED TO BUILD AND REPAIR CELLS

  6. AMINO ACIDS • BUILDING BLOCKS OF PROTEIN • PROTEIN MUST BE BROKEN DOWN INTO AMINO ACIDS TO ENTER THE CELLS

  7. 20 AMINO ACIDS MAKE UP ALL PROTEIN • 12 ARE MADE BY THE BODY • 8 (ESSENTIAL AMINO ACIDS) MUST BE OBTAINED THROUGH DIET

  8. ANIMAL PRODUCTS CONTAIN ALL 8 ESSENTIAL AMINO ACIDS • COMPLETE PROTEINS • PLANT PRODUCTS DO NOT CONTAIN ALL 8 AMINO ACIDS • INCOMPLETE PROTEINS

  9. CARBOHYDRATES • FRUITS, VEGETABLES AND GRAIN PRODUCTS • GOOD SOURCE OF ENERGY

  10. STARCH – MADE OF LONG CHAINS OF SUGAR • TO DIGEST, THE BODY MUST BREAK CONNECTIONS TO USE THE SUGAR • SUGAR – CAN BE USED IMMEDIATELY

  11. EXCESS CARBOHYDRATES ARE STORED IN THE MUSCLE AND LIVER AS STARCH • THEY ADD MASS TO THE BODY

  12. FAT • NUTS, BUTTER, AND CHEESE • HAS TWICE THE ENERGY AS PROTEIN AND CARBOHYDRATE

  13. CUSHIONS AND SUPPORTS VITAL ORGANS • PROTECTS AGAINST HEAT LOSS

  14. PLANT AND ANIMAL FAT THAT IS LIQUID AT ROOM TEMPERATURE – OIL • ANY OIL THAT IS SOLID AT ROOM TEMPERATURE - FAT

  15. VITAMINS • REGULATE GROWTH AND NORMAL BODY FUNCTION • NEEDED IN ONLY SMALL AMOUNTS - MICRONUTRIENTS

  16. FAT SOLUBLE – STORED IN FAT • A, D, E, AND K • WATER SOLUBLE – CANNOT BE STORED • NEED TO BE IN DIET EVERY DAY • C AND B COMPLEX

  17. MINERALS • KEEP BODY FUNCTIONING NORMALLY • NEEDED IN ONLY SMALL AMOUNTS - MICRONUTRIENTS

  18. HEMOGLOBIN – CARRIES OXYGEN • CONTAINS THE MINERAL IRON • CALCUIM – NEEDED FOR STRONG TEETH AND BONES

  19. WATER • SEVERAL DAYS WITHOUT CAN BE FATAL • MOST CHEMICAL REACTIONS IN THE BODY NEED WATER

  20. WATER CARRIES NUTRIENTS AND OTHER SUBSTANCES TO AND FROM ORGANS THROUGH THE BLOODSTREAM • MAINTAINS BODY TEMPERATURE • HUMAN BODY – 50 – 60% WATER

  21. YOU NEED 10 – 12 ( 8 OUNCE) GLASSES OF WATER EVERY DAY

  22. DIGESTION

  23. DIGESTION – BREAKING FOODS DOWN INTO NUTRIENTS • THEY ARE THEN CARRIED TO ALL CELLS IN THE BODY BY BLOOD • THERE THEY ARE USED TO PROVIDE ENERGY AND THE RAW MATERIALS FOR GROWTH AND REPAIR

  24. THE MOUTH

  25. SALIVARY GLANDS – SALIVA – MOISTENS FOOD IN THE MOUTH • PTYALIN – BREAKS SOME STARCHES INTO SUGAR • PTYALIN IS AN ENZYME • ENZYMES – CONTROL CHEMICAL REACTIONS IN THE BODY

  26. BOTH CHEMICAL AND MECHANICAL DIGESTION TAKE PLACE IN THE MOUTH

  27. MECHANICAL DIGESTION ACT OF PHYSICALLY BREAKING DOWN FOOD

  28. INCISORS • FRONT TEETH • CUT OFF FOOD

  29. CANINES • EYETEETH • TEAR AND SHRED

  30. MOLARS • FLAT HEADED • GRIND AND CRUSH INTO SMALL PIECES

  31. TASTE BUDS • ON THE SIDES OF THE PROJECTIONS OF THE TONGUE • REACT TO CHEMICALS IN FOOD • BITTER, SOUR, SWEET AND SALT

  32. FLAVOR MIX OF TASTE, TEXTURE, COLOR AND ODOR

  33. SWALLOW • SMOOTH MUSCLES FORCE FOOD DOWNWARD • EPIGLOTTIS – SMALL FLAP • CLOSES OVER WINDPIPE TO KEEP FOOD OUT • AFTER SWALLOWING, MOVES BACK TO LET AIR IN

  34. EPIGLOTTIS

  35. ESOPHAGUS TRANSPORTS FOOD FROM MOUTH TO STOMACH

  36. LINED WITH MUCUS – HELPS FOOD TRAVEL EASILY • TAKES ABOUT 12 SECONDS FROM MOUTH TO STOMACH • PERISTALSIS – WAVES OF MUSCULAR CONTRACTION THAT FORCE FOOD THROUGH THE DIGESTIVE SYSTEM

  37. STOMACH J- SHAPED ORGAN

  38. GASTRIC JUICE IS RELEASED BY CELLS IN THE STOMACH • PEPSIN – ENZYME • HYDROCHLORIC ACID – STRONG ENOUGH TO BURN A HOLE IN A RUG • MUCUS – COATS AND PROTECTS THE STOMACH WALL

  39. MECHANICAL AND CHEMICAL DIGESTION • CONTRACTIONS IN STOMACH CHURN FOOD AND MIX WITH GASTRIC JUICE • HYDROCHLORIC ACID AND PEPSIN BREAK DOWN SOME OF THE COMPLEX PROTEINS INTO SIMPLER PROTEINS

  40. SMALL INTESTINE AFTER 3 – 6 HOURS IN THE STOMACH, A SOFT, WATERY SUBSTANCE IS PASSED INTO THE SMALL INTESTINE

  41. 2.5 CENTIMETERS IN DIAMETER • MORE THAN 6 METERS LONG • THE WATERY SUBSTANCE MOVES THROUGH BY PERISTALSIS

  42. MOST DIGESTION TAKES PLACE HERE • CELLS LINING THE WALL RELEASE INTESTINAL JUICE • THIS CONTAINS SEVERAL TYPES OF DIGESTIVE ENZYMES • MOST CHEMICAL DIGESTION TAKES PLACE IN THE FIRST 0.3 METERS

  43. JUICES FROM TWO OTHER ORGANS HELP • FOOD NEVER REALLY PASSES THROUGH THESE ORGANS BUT THEY ARE CONSIDERED DIGESTIVE HELPERS

  44. LIVER THE LARGEST AND HEAVIEST INTERNAL ORGAN

  45. LIVER PRODUCES BILE THAT IS STORED IN THE GALLBLADDER • A DUCT ALLOWS THE GALLBLADDER TO RELEASE BILE INTO THE SMALL INTESTINE • BILE BREAKS UP FAT PARTICLES INTO SMALLER ONES

  46. HUMAN LIVER

  47. PANCREAS LOCATED BETWEEN STOMACH AND SMALL INTESTINE

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