Download Nutrition Unit - APLING

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Secuc~
38-1
ernber:
~~elude
and Ene
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:energy
are
by cell o
make ATP.
- \Nhat is this
ca!!ed?
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bui a
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ad Labels
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- Serv1
Size
-Calories
-Total Fat
-Total
m1·1s
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iurn
g the Ser;.vi g Si
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., The serving size
th food is 1 cu ::3n
it give VO'J 230
calo
--Calculate the
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. 2
3
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s
of Vitarni
Section 33-i
Sources
Function
Yellow. orai"]e. and dark green
vegetables da 1ry products
important fo'"
D fcalciferol}
o11s. eggs; me.de by ski!t
exposed to sunilgl1t;
added tc dai1·y products
F3 romv;_es bene grovvti1:
increases cc!cium anrJ
phosphon_·s absorption
E (toco;Jherol)
Grec:1 !eafy "'egetab!:::s.
veget2t:ie
1
Greer"";
g~air.s.
s~in
ce 1:ui;;
Neece;;
h·.Jr~a<l
pork. legufl'1es.
Dairy pro1ucts. meats,
v<fhofe-qrain cereal
vege~3bfes.
of
~;-events
veqe!ab!es made
8 t1at i•'J2
gro\N~h
Normal rnetgbo'i sm of
Normal growth; part of e:ec
t"'ensp0:1: cr~:-~in; ener·g'y
me:abolisr~,
-----------····-····--· ----···'--------·---------·
Vita
InS
Folic acid
8~,
{cyanocobalamfn)
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nu6efc ac!d
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"ta
SecLO!'
Vitamin
!
s
Sources
C:trus f'":..nts, torr;atoes, red or
g:·ee:_,~ peppers. :xocc,J\i.
ca:Joage, strawber;1es
C (8scorb1c acid)
1
bo:--.e, anti ox dant: improves
abs·:.>rc:ion; ·'lportant for
i gums :~ssue repair and -A'O,
i reaHrsCoenzvme ir: synthests
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>'~t:::J r:::~TanS!'' :~ters
s of Minerals
Sectlc.n 38-i
Sou:·ces
C-:dCi'.J'Ol
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prcdt -.:::s
tofu
Fv -:.ction
s;:;:.~1on.
sc;·cl:•"le:s:
P');OSi)~'OnJS
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Bo'le enC:
t::::ot~ forrT.2tlOi'l:
t>lcod
Oone ar-:1:!
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aod--base
l\c d-hase balance: \:<)ay wa'E;r bai3nc"-·.
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are made using
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Calcium
such as
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Sugars
such as
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Starches
____./
Fatty Acids
Glycerol
Fat-soluble
Watersoluble
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ESL Biology
Name: - - - - Date:
Carbon Compounds . Culture and vour Diet
We all have favorite foods. These foods may make us feel better
when we are sick, or remind us of an event or person we love.
For instance, Americans usually enjoy having soup when they
have a cold. \Vhile some people may like tomato soup, others
may like chicken soup. Some events in certain cultures may have
a predetermined menu; such as Thanksgiving, which has special foods on
turkey, stuffing and apple pie. Although this varies from culture to culture. it is
true that most people have a favorite food.
ge~~crai
Now that you know the four main carbon compounds and where
find these molecules,
l\C
1. Choose a food that you like and/or makes you remember your
home country.
2. Explain why this food is important to you. Maybe it reminds you
of a family member, place or friend you love and left behind.
3.
Look for the food's ingredients; you might want to include a
recipe. Relate the ingredients to the organic compounds we
learned in class, for this the nutritional facts may help.
____. Please note, this assignment will have to be typed, font Times, size 12. and
spaced.
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Nutrition Label
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'l) Serving Size
Sc1vir1\J sizc;s knt1rerly
we1 e unrealistically small. New serving
sizes set by the FDA are closer to the
i:llllOUilts that people actually eat.
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Nutrition Facts
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6)
Calories'270
()
Total Fat 8 g
---------·-<
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rated fats: they cause clogged arteries.
~) Cholesterol High levels of fatlike cholesterol rnolecules in the blood can also
lec.1d to clogged arteries. Jur1k foods
lllacle from vegetables, like cor11 cl1ips.
rn<:1y be advertised as choleste1ol-fr ee,
but they are often high i11 other fats.
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Protein Although the govern-
15%
-----
Polyunsaturated Fat .5 g
Cholesterol 30 mg
9%
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Sodium 500 mg
6
Total Carbohydrate 28 mg
20%
9%
---
13%
Dietary Fiber 3 g
__ Suya~:._?__
g ___________
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Protein 21 g
0
Vitamin A 8'%
--------
Calcium 35%
!I liS v,·ud;.
Total Carbohydrate Getting
enough carbohydrates,. especially
complex ones, li~e starches, is
important. Carbohydrates are
used by your cells as a source
of energy.
12%
Monosaturated Fat t .5 g
0
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From Fat 70
Saturated Fat 3.5 g
() T<)tal Fat Keep a close eye on satu-
Sodium is abu11dant i11
table salt and many food products.
Too much sodium can cause high
blood pressure.
%Daily Value
% Daily Value (DV> This tells you
what percer1tage of tile daily r-equirement
for a nutrient you are getting.
{i) Sodium
Serving Size 1 Package (258 g)
Servings Per Container 1
Amount per Serving
Calories Fr·om Fat Beware of any
food that gels more than one-third of its
Calories from fat.
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Vitamin C 20%
Iron 6%
.,__,._..._.._
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rnent has not set a percent DV
for proteins, it is generally agreed
they should compose no more
than about 1 5 percent of your
total daily Calories.
(!) Vitamins and Minerals A
DV
of about 10 percent indicates that
a food rs a good source of these
essential nutrients.
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Nutrition
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11_;x ercwse
f111lowing questions ::1hnnt each of the prodm:ls you have.
1. What is the name of the Product?
1. What is the name of the Product?
• Wh<lt is the serving size of this product?
• What is the serving size of this product?
• When you eat this product, how much do you usually consume?
• When you eat thi~. product, how much do you usually consume?
• How many calories will you get from
~ach
serving size you consume?
The number of the serving size that you eat times the number of
calories will give you the total number of calories you really get from this
food.
.
~
·- .
I
• How many calories will you get from each serving size you consume?
The number of the serving size that you eat times the number of
calories will give you the total m~mber of calories you really get from this
food.
• Hmv many calories do you usually consume from eating this product?
• How many calories do you usually consume from eating this product?
2. What are the organic compounds found in this food and in what quantity?
2. ·what are the organic compounds found in this food and in what quantity?
Lipids:
Lipids: _______
Carbohydrates: ---~--
Carbohydrates: ______
Proteins:
Proteins: -~-
-~-----~~-----~-
.\. List the nutrients you will get from consuming this product:
3. List the nutrients you will get hom consuming this product:
The Digestive System
http://kidshealth.org/kid/htbw/_bfs_DSmoviesource.html
Objectives:
• How the digestive system convetis
tnacromolecules into smaller molecules that
can be used by cells to produce energy.
• Explain in a paragraph how the digestive
syste1n help maintain homeostasis.
New Vocabulary:
Language Vocabulary:
• Ingest
• Digest
• Mechanical
• Absorption
• aids
• Elimination
• absorption
• reabsorbing
feces
Content Vocabulary:
• Enzymes
• Peristalsis
• Chyme
• Pancreas
• Liver
• Gallbladder
• Villi
• diarrhea
• constipation
r------------------------------------------------------------
The Digestive System
Section 38-2
Mouth
Pharynx
Salivary glands
Esophagus
Liver
Gallbladder
(behind liver)
Stomach
- - - - Pancreas (behind
stomach)
Large intestine
Small intestine
Rectum
~------------------------------------------------------------------~
The Digestive System
• The main functions ofthe
digestive system are:
- Break down foods
- Absorb nutrients
This is achieved by ingestion.
digestion, absorption,
elimination
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L-------------------------------------------------------------------------------------______j
Types of Digestions
• There are two types o
digestions:
--Chemical
Digestion
\J"/i\f\1.
- Mechanical
Digestion
Digestion Starts in the Mouth
TEETH
Incisors
• The teeth break down
food.
--~
Canine
Premolars
• Salivary Amylase
breaks down starches.
"Wlsdorn"
tooth
Tongue
Sa!ivary
CJI81JCI~;
Opcrnng uf
sallv<Jry gland duct
How does food move along the
digestive system?
• The contraction of the
smooth muscle move
food along the
digestive system.
/\f2!\M.
• These movements are
known as peristalsis.
i;.;
'~~
The Stomach
• Stomach muscles contract
helping break down food
• Pepsin is the enzyme that
breaks down protein.
1\J);\M
• PS: Amylase does not
function in the stomach.
because it is too acidic
there.
I
The Intestines
• There are two intestines:
- Small Intestine
• Location of most chemical
digestion and absorption of
nutrients
- Large Intestine
• Absorbs water
• Eliminates the feces
r-------------------------------------------------------------,
Section3sThe
Liver and the Pancreas
Liver
Galibladder
Duodenum
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.______,___;;______._j
Section 38-2
The Small Intestine
Small Intestine
Villus
Circular folds
, C2p,ha1ies
. Lacteal
section3s-z
The Digestive System
Mouth
Pharynx
Salivary glands
Esophagus
Liver
Gallbladder
(behind liver)
t - - - - Stomach
Pancreas (behind
stomach)
Large intestine
Small intestine
Rectum
Wrap-Up:
• Name the 2 functions of the digestive
system
• What is the difference between mechanical
and chemical digestions?
• What is the function of the large intestine?
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Name: _______ ________
Date:
Pen)d:
ESL Biology
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Digestive Syste1n
~-'
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l. List the digestive system in order. (2 points)
in the Table bdiow. (8 points)
Organ
Function
Carbon C
----"---------------c------------·
mouth
stomach
!--------------------+---------------·
--~---·~-------
----
--------
large intestine
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---~---~ - -
- · · - - - -- - · . - - - · -
~·oints}
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How is mechanical digestion different then chemical digestion'7 (2
4.
Vv'hat is the main function of the large intestine? (2 points)
5.
In one paragraph explain the process by which food is broken down SQ it :an
absorbed by cell to undergo cellular respiration. Be sure to include :1 l . ;~:-ts
involved and enzymes. (6 points)
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tnzyme
: To help you under·s:lnnd the sotwces and funct1ons of H1e vanous d
1ve c.n.z:yrnes.
Why'? Because even though food never passed through the salivary glands, liver and pancreas, it .is important to
understand how these structures assisi J·he r·ernoining orgm1s of the digestive system by secreting enzymes that
break down food.
Enzyme
Source
t=-M~~th ~__:_F_::::stomach ~
- -
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Small Intesti~e
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Site of
Enzymatic Action I
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ESL Biology
____ _
Name:
Period·
Date:
Tine Process of Digestion Poster Project
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Objective: Understand how you favorite food is processed through the digestive sysrzm
This information can be found in section 38-2 of our biology book.
.
·-
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\
Title:
.
~
'
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--------------------------------------------------------
rrrs
__Dra_w_digestive system_..:...':..:...a_n_d_l:..:...a_b_e_la:..:...l_l-'-p_ar__t_s:..:....- - - - - - - - - - - - - - - ·
, Write down the enzymes chart. Include:
The molecules the work on
_______ • The location in the b_o_d..J_y_t_h_e....~.y_w
__
o_rk__in________________________
· Write the names of the enzymes in the correct part of the body
----- -
-
-·
27' oo 1.-r,..s
(3 : ··ts
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· Write a few paragraphs describing how your favorite food would be digested.
' Inciude:
• The 3 major organic molecules
• Where each molecule is broken down (chemical and mechanical digestion)
__•___ The terms: ingestion, digestion, absorption, elimination
Total
=
8;1
ESL Biology
Ms. Janik
Name: ------------Date:
Period:
The Process of Digestion Poster Project
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Objective: Understand how you favorite food is processed through the digestive systecr.
. Title
This information can be found in section 38-2 of our biology boo~ _____
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Draw digestive system and label all parts.
. Write down the enzymes chart. Include:
• The molecules the work on
• The location in the body they work in
---·
Write the names of the enzymes in the correct part of the body
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'Write a few paragraphs describing how your favorite food would be digested.
. 15 p)ints
Include:
• The 3 major organic molecules
• Where each molecule is broken down (chemical and mechanical digestion)
<il
The terms: ingestion, digestion, absorption, elimination
Total:::
-;::
Name:
Date:
L.\L Biology
Period.
Total=
Test: Nutrition and Digestion
54
:\hlltipk Choice (2 points Each)- Identify the letter of the choice that best completes the statement ur
answers the question.
l.
The energy to pertorm actions, as well as the materials from which body cells and tissues a:c·
mack. comes from
a.
b.
cellulose.
oxygen.
c. food.
d. blood.
The raw materials that the body needs for growth and repair come from
a.
b.
proteins.
unsaturated fats.
c.
d.
carbohydrates.
water.
Which of the following food groups contain few valuable vitamins?
fats, oils. and sweets
c. vegetables
b. milk, yogurt, and cheese
d. fruit
a.
4.
What can occur if a person does not take in enough water to replace what is lost?
a. dehydration
c. nervous system problems
b. circulatory problems
d. all of the above
5. What ·'food tube" carries food between the pharynx and the stomach?
a. small intestine
c. esophagus
b. epiglottis
d. large intestine
6.
Proteins are composed of
lipids.
unsaturated fats.
a:
b.
c.
d.
amino acids.
vitamins.
When a doctor suggests following a diet low in lipids. which of the following shn:lcl be . o: Ld')
pasta
banana
c. fish
d. butter
a.
b.
8. \Vhich of the following_ would NOT be found working in the stomach?
a. proteins
c. amylase
b. pepsin
d. hydrochloric acid
9
What enzyme found in saliva breaks chemical bonds between the sugars in
a. amylase
c. pepsin
h. lipase
d. hydrochloric acid
l 0. Where does the process of chemical digestion begin?
a. stomach
c. small intestine
b. esophagus
d. mouth
starches'~
11.
Which of the following foods contain monosaccharides?
c. meats
grams
b. candy
d. vegetables
a.
J2
What does mechanical digestion in the stomach involve?
absorption of nutrients
c. strong muscular contractions
h. pepsin
d. bile and pancreatic fluid
a.
13
Water is extracted from digested food in the body primarily by the
a. bladder.
c. large intestine.
b. gallbladder.
d. pancreas.
! ..+. Which of the following organic compounds is the main source of long-term energ;
things' 1
.
a. carbohydrates
b. lipids
c. nucleic acids
d. proteins
5.
hI •g
Which one ofthe following is NOT a carbon compound?
a. carbohydrates
b. lipids
c. water
d. proteins
The diagram below represents an organic compound.
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,-·"···
1-
-.:·1
1-
~
-
16. The above molecule belongs to which category of organic molecules?
a. Proteins
b. Lipids
c. Nucleic acids
d. Carbohydrates
17. In \vhat type of food is the molecule below found?
a. meat
b.
c.
butter
milk
d.
egg
H
H""'/
'c OH
H-:-,J
H c-o H
I
1/oH H\
f~l-bJbH
OH I I
H OH
...,
Short Answer- (4 points each)
,lmwcr thefhl/mring questions in FULL SENTENCES.
L Cereal is an important part of many people's diets. When most people hear the word cereal
thin}{ of something healthy. There are many different types of cereals however, and sonw C?W be
healthier than others.
The table below compares some of the nut1·ition information for a serving of two different types nf
cereals.
I
1
i Serving Size:
:--
Yogurt O's
SOg
50~
_ _ __:__£..._ _ _ _ _+------~~---·-·--·-----
Amount per
Amount per S'erring
_Serving:
_ _-"-"-----+·I ----'--------'-'--··--··-·-·
150
!
ll 0
~------------+-----..__
• Calories:
Total Fat:
2.5g
,
1"'
: Saturated Fat:
2g
:
Og
I Cholesterol:
Omg
On]lL
! Sodl_·u_t_n_:_ _ _ _ _ _ _ _+------8_0 mg
.L
-----~C!mg
~r()_h_tl_~arbohvdrates:
_ _4_5__,gL____ --+---·-·---·-···-·
Suuan;:
:
l 2g
~--t'>----------·---·----+----····
: Proteins:
·
6g
1
1
----~------~~-----L-----
a.
Describe how the digestive system converts the carbohydrates, proteins, and fats il1 th.
Yoguti O's or the High Fiber Fruity O's into nutrients that can be used by cells. frclw c
the body parts and organs involved.
b. Which cereal should be considered better for your health? Use 3 example>
the table above to justify your answer.
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2. The diagram below shows organs in the earthworm that are also found in the hum;m
body.
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a. Identify thret• digestive organs in the earthworm that are also found in tiK· ,;_m· en
body.
b. Describe the function that each organ you identified in part (a) has in the hwmn
body.
Constipation is a disorder of the digestive system in which hard feces arc difficult to
expel. Diarrhea is also a ~wndition of the digestive system, this condition however, is vrhcn
tht feces are too watery and easy to expel.
a.
Explain why what causes the feces to be hard when a person has constipation and what
causes the feces to be too watery when a person has diarrhea.
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