Nutrition

1. Nutrition

2. Science class

3. Taking in of materials (food) and changing them into forms the organism can use. • Nutrition: • 2 types: • heterotrophic • autotrophic

4. Heterotrophic Nutrition- • When organisms have to take in food from their environment. (autotrophs make their own food) • herbivore- • organisms that only eat plants • carnivore- • organisms that only eat meat/other animals • omnivore- • organisms that eat both meat and plants

5. Nutrients- usable parts of food 6 nutrient groups: 1. Carbohydrates: (candy, fruit, pasta) • supply energy! • names of sugars end in “ose” • grouped into sugars (simple carbs) & • starches (complex carbs) • make up cell membranes

6. 2. Lipids: (fats & oils; butter, olive oil) • supply energy! • provide cushioning, protection & insulation,make • up cell membranes 3. Proteins: (eggs, meat, beans, fish) • supply materials for growth & repair in body (proteins make up most things in your body (muscle, blood, hair, cells. Their function depends on their SHAPE)

8. Cycles of life video on server

10. 4. Vitamins: (A, C, D) • Found in fruits, milk, sunshine! • help your body work properly, lack may lead to • diseases

11. 5. Minerals • Calcium in milk • Sodium in salt • Iron in meat • help your body’s nerve & muscle actions 6. Water • body is approx. 65% water • helps digestion & synthesis reactions in our body

12. Some nutrients can be absorbed without digestion: Why??? • ex) water, vitamins, minerals. • They are SMALL enough to fit into a cell !!

13. Other terms: Roughage- • necessary in our diet • includes indigestible fiber (since we can’t digest it, it pushes wastes through our digestive system) • ex) fruits, veggies Organic substances- • Contain carbon & hydrogen (C6H12O6) Inorganic substances- • Do not contain carbon & hydrogen (H2O)

15. How do we test for nutrients in foods? Lugol’s iodine aka starch indicator Blue/black Benedict’s solution aka glucose indicator (& heat) orange Biuret’s aka protein indicator purple brown paper turns transluscent

17. Why do organisms need nutrients? • energy production (needed for all • life functions) • to repair and build tissues, cells Human Digestion is Responsible for: • Changing foods into smaller molecules that can be absorbed and used by the cells of the body.

18. taking in food • Includes: A. Ingestion - B. Digestion – C. Egestion – breaking food down 2 types of digestion: 1. chemical 2. mechanical removal of undigested or indigestible materials (corn, penny)

19. Mechanical Digestion– • Pieces of food are • into smaller pieces without being changed cut, crushed, or broken chemically • Results in increased of the food particles by which the digestive enzymes can act on. surface area

20. Increased surface area…… Which melts faster? A block of ice? OR crushed ice? Why??

21. Mechanical Digestion: protein protein protein protein Smaller protein pieces

22. Chemical Digestion– Also called HYDROLYSIS • when chemicals called enzymes break down the food into their building blocks (proteins into amino acids, etc). enzymes: • end in “ase” • proteins broken down by protease • lipids broken down by lipase

23. Chemical Digestion: Enzymes Protein Amino Acids (Not just smaller protein pieces)

24. monosaccharides (simple sugars/glucose) amino acids 3 fatty acids + 1 glycerol

25. when cells take in nutrient molecules D. Absorption – E. Egestion - • eliminating undigested or indigestible food (feces)

26. The Human Digestive System: 1. Mouth: • where food is ingested • teeth & tongue help mechanical digestion • saliva contains the enzyme amylase that chemically digests starch into glucose

28. 2. epiglottis: • Small flap of tissue that prevents food from entering the lungs 3. esophagus: • moves food into stomach • peristalsis: • muscular contractions of the digestive system that push food through

29. 4. stomach: • mechanical digestion by squeezing of food in stomach. • proteins are chemically digested by protease (enzyme) into amino acids (no carbohydrate or lipid digestion) • mucus lining: gastric juice link protects stomach from HCL and pepsin (“gastric” fluid) • HCl – (hydrochloric acid) • kills bacteria • makes stomach acidic (pH 1.5-2.5) • ulcer– sore in the digestive tract caused when acid eats away at the lining of an organ. Also caused by bacteria • Solids pass through in 2-6 hours (turn into chyme- a thin, soupy liquid)

31. 5. small intestine: • where most of the chemical digestion takes place and where digestion is completed. • Contains • enzymes from pancreas • bile from liver • enzymes from glands in wall of • intestine • bile- • made by liver and stored in gall bladder. • dumped into intestine to help… • mechanically breaks down lipids to increase surface area. (emulsification) Think of dish detergent

32. Lipid + bile = smaller pieces of lipid!! (not fatty acids and glycerol) Smaller Lipid Pieces LIPID + BILE

33. small intestine lined with VILLI • finger-like projections that • for greater absorption of all the digested nutrients increase surface area • Contains tons of capillaries that absorb nutrients into bloodstream

34. Microscopic pictures of villi:

38. 6. large intestine: • no digestion occurs here • water is reabsorbed from solid • waste (feces) • too much reabsorbed= • too little reabsorbed= • Fact: There are enough bacteria here to fill a soup can! constipation diarrhea Immod. link • contains bacteria that digest • some of the fiber we eat Eddie Johnson link

40. last few cm. of the large intestine 7. rectum: • stores feces until they’re eliminated 8. anus: • opening where feces leave the body 9. appendix: • located btwn. small & large intestine, no • function appendicitis- inflammation of the appendix due to an infection

41. You are what you eat!!! • End products of Digestion: • complex substances are made from simpler substances • Then, the assimilation of those complex substances into the body. • Used for growth, tissue repair, structure. The fate of fat clip