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NUTRITION/DIGESTIVE SYSTEM NUTRITION I. NUTRIENTS – 6 A. Carbohydrates – sugary or starchy food 1. Fruits, vegetables, grains, potatoes, pasta, & fiber (undigestible cellulose) 2. polysaccharide (many sugars) monosaccharide (1 sugar) S–S–S–S–S–S–S–S–S–S–S 3. used for energy for cell respiration B. Fats (Lipids)/Oils 1. ex. Butter, ice cream, red meat, cookies, chips, french fries, cheese 2. Fats Fatty Acids FA - FA - FA 3. Used for energy (burned last, often stored as fat) C. Protein 1. ex. Meat, fish, nuts, beans, eggs, & dairy products Protein Protein 2. Polypeptides amino acids AA – AA – AA – AA – AA – AA – AA – AA 3. used for body building & repair of muscles, organs, cells, blood, hair, & fingernails D. Vitamins 1. organic substance found in tiny amounts in plants & animals 2. Vitamin A (carrots: eyes) Vit. C (citrus fruits: immune system) Vit. D (sun, milk: bones) Vit. K (made in l.i.: clots blood) Vitamins E. Minerals 1. inorganic substance found in water & foods 2. ex. Sodium (salt: nerves & muscles) Potassium (bananas: nerves & muscles) Calcium (milk: bones) Iron (red meat: blood) F. Water 1. need 8 glasses/day; most of body contains water 2. needed for chemical reactions, digestion, etc. Nutrients II. Living Right A. Follow the new Food Plate 1. eat mostly breads & cereals, then fruits & vegetables, then milk & meat 2. go sparingly on the fats, oils, & sweets B. Exercise 1. minimum 5x/wk – 30 min.; (kids – 7x/wk – 60 min.) 2. cardiovascular exercises to strengthen heart 3. weights to strengthen bones & prevent osteoporosis 4. stretching to prevent injury C. Watch your weight – keep within recommended levels D. Watch your cholesterol – should be under 200 to help prevent heart attacks & strokes E. Have regular check-ups by your physician DIGESTIVE SYSTEM I. Types of Digestion A. Mechanical/Physical – breakdown by physical means – does not change chemically; ex. chewing, churning, wetting B. Chemical breakdown chemically into new substance by enzymes; ex. amylase, pepsin, sucrase, lipase Types of Digestion – 0:27 II. Digestive System Structures A. Mouth 1. teeth – grind food; ex. molars, bicuspids, cuspids, incisors; brush min. 2x/day; floss; see dentist 2x/year 2. tongue maneuvers food into a bolus 3. salivary glands – produces saliva: water, mucous, & amylase (converts starches to sugars) (epiglottis – flap which covers windpipe) Mouth Digestion – 1:08 B. Esophagus – connects mouth to stomach; peristalsis (involuntary muscle contraction which pushes food down through digestive tract) C. Stomach – makes gastric juice: mucous, HCl (enables pepsin to work & kills bacteria), and pepsin (begins breaking down protein) Stomach Digestion – 1:33 D. Small Intestine (most digestion & absorption) 1. secretes intestinal juice – digests proteins, starches, & fats 2. villi – fingerlike projections lining through which nutrients are absorbed SMALL INTESTINE HELPERS – (undigested food does NOT pass through the liver or pancreas) - LIVER – produces bile (separates fat); gall bladder stores bile - PANCREAS – produces pancreatic juice; helps digest all 3 nutrients Small Intestine – 2:15 E. Large Intestine (colon) 1. Undigested food (cellulose) forms feces 2. Water & minerals absorbed through walls into blood 3. Vit. K made 4. Mucous helps bind & wastes excreted out Large Intestine – 0:58 Final Stage of Digestion – 0:21