Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Section 38-1 Interest Grabber Good Food Sense Nutrients are molecules that provide the body with energy and materials for growth. Three kinds of nutrients you eat are called fats, proteins, and carbohydrates—terms you may have already heard. Think about what they may mean. 1. Write a brief description of what you think fats, proteins, and carbohydrates are. 2. Which of these three nutrients do you think should make up the largest part of your diet? Which should make up the smallest part? Arrange the three nutrients in order starting from the one that you should eat the most to the one that you should eat the least. 3. Why might it be unwise to eat too much of the nutrient you listed last? Section 38-1 Section Outline A. Food and Energy B. Nutrients 1. Water 2. Carbohydrates 3. Fats 4. Proteins 5. Vitamins 6. Minerals C. Balancing the Diet Section 38-1 Concept Map Nutrients include Carbohydrates Fats Proteins Vitamins Minerals include are made of are made using include include Simple Complex such as such as Amino acids Fatty Acids Sugars Starches Calcium Glycerol Fat-soluble Watersoluble Iron Section 38-1 Types of Vitamins Vitamin Sources Function A (retinol) Yellow, orange, and dark green vegetables; dairy products Important for growth of skin cells; important for night vision D (calciferol) Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products Promotes bone growth; increases calcium and phosphorus absorption E (tocopherol) Green leafy vegetables, seeds, vegetable oils Antioxidant; prevents cellular damage K Green leafy vegetables; made by bacteria that live in human intestine Needed for normal blood clotting B1 (thiamine) Whole grains, pork, legumes, milk Normal metabolism of carbohydrates B2 (riboflavin) Dairy products, meats, vegetables, whole-grain cereal Normal growth; part of electron transport chain; energy metabolism Section 38-1 Types of Vitamins Vitamin Sources Function Niacin Liver, milk, whole grains, nuts, meats, legumes Important in energy metabolism B6 (pyridoxine) Whole grains, meats, vegetables Important for amino acid metabolism Pantothenic acid Meats, dairy, whole grains Needed for energy metabolism Folic acid Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses B12 (cyanocobalamin) Meats, eggs, dairy products, enriched cereals Coenzyme in nucleic acid metabolism; maturation of red blood cells Section 38-1 Types of Vitamins Vitamin Sources Function C (ascorbic acid) Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing Biotin Legumes, vegetables, meat Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism Choline Egg yolk, liver, grains, legumes Required for phospholipids and neurotransmitters Section 38-1 Mineral Calcium Phosphorus Potassium Types of Minerals Sources Diary products; salmon; sardines; kale; tofu; collard greens; legumes Dairy products; meats; poultry; grains Meats; dairy products; many fruits and vegetables; grains Function Bone and tooth formation; blood clotting; nerve and muscle function Bone and tooth formation; acid-base balance Acid-base balance; body water balance; nerve function Chlorine Table salt; processed foods Acid-base balance; formation of gastric juice Sodium Table salt; processed foods Acid-base balance; body water balance; nerve function Magnesium Whole grains; green leafy vegetables Activation of enzymes in protein synthesis Iron Meats; eggs; legumes; whole grains; green leafy vegetables; dried fruit Component of hemoglobin and of electron carriers used in energy metabolism Fluorine Fluoridated drinking water; tea; seafood Maintenance of tooth structure; maintenance of bone structure Iodine Seafood; dairy products; iodized salt Component of thyroid hormones Zinc Meats; seafood; grains Component of certain digestive enzymes Section 38-1 Food Guide Pyramid Fats, Oils, and Sweets (use sparingly) Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients. Milk, Yogurt, and Cheese Group (2-3 Servings) Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals. Vegetable Group (3-5 servings) Vegetables are a low-fat source of carbohydrates, fiber, vitamins, and minerals. Fats Sugars Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group (2-3 servings) These foods are high in protein. They also supply vitamins and minerals. Fruit Group (2-4 servings) Fruits are good sources of carbohydrates, fiber, vitamins and water. Bread, Cereal, Rice and Pasta Group (6-11 servings) The foods at the base of the pyramid are rich in complex carbohydrates and also provide proteins, fiber, vitamins, and some minerals. Section 38-2 Interest Grabber Dinner Is Served Remember the last time you sat down to a dinner of your favorite foods? Recall everything that you did before you swallowed your first bite. 1. Why do you cut up your food? 2. What role do your teeth play in eating? 3. Saliva is the fluid that is found in your mouth. What role do you think it plays in eating? The Digestive System Also called the: Gastrointestinal tract (GI tract) Alimentary canal Function: Break down food Prepare it for absorption Eliminate waste 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 Process of Digestion Two types of digestion: Mechanical - physical breakdown of food Chemical - chemical breakdown of food A. Oral (Buccal) cavity - The Mouth 1. Teeth – begins the mechanical digestion 2. Saliva – contains digestive enzymes that help begin the chemical digestive process B. Hard palate – anterior roof of the mouth C. Soft palate – posterior roof of the mouth Pharynx – back of the throat Esophagus – carries food from the pharynx to the stomach Stomach – saclike structure located in the left upper quadrant (LUQ) that is made of rugae (folds) 3 main parts: Fundus – upper part Body-large central part Pylorus-funnel shaped part at the lower end of the stomach Chemical Digestion – hydrochloric acid and enzymes Mechanical Digestion Small Intestines • 20 foot long tube that extends from the pyloric sphinctor to the large intestines • Consists of 3 parts: • Duodenum – upper most part – approx. 10 inches long • Jejunum – middle part - approx. 8 feet long • Ileum – lower part - approx. 12 feet long Digestion is completed here enzymes from the pancreas and liver Contains finger-like projections called villi that aid in absorption into the bloodstream along with of nutrients Section 38-2 The Small Intestine Villus Small Intestine Circular folds Epithelial cells Villi Capillaries Lacteal Vein Artery Large Intestines Passageway for waste products beginning at the end of the ileum and extending to the anus About 5 feet in length Function is to absorb water and minerals and eliminate waste Cecum – 2-3 inches Appendix – small appendage Ascending colon Transverse colon Descending colon Sigmoid colon Rectum Anus The Liver and the Pancreas Section 38-2 Liver Bile duct Gallbladder Pancreas Pancreatic duct Duodenum To small intestine The Digestive Enzymes Section 38-2 Site Enzyme Role in Digestion Mouth Salivary amylase Breaks down starches into disaccharides Stomach Pepsin Breaks down proteins into large peptides Small intestine (from pancreas) Amylase Continues the breakdown of starch Trypsin Continues the breakdown of protein Lipase Breaks down fat Maltase, sucrase, lactase Breaks down remaining disaccharides into monosaccharides Peptidase Breaks down dipeptides into amino acids. Small intestine Peptic Ulcer Disease (PUD) •Open sore in the digestive tract caused by: •Action of the hydrochloric acid •Helicobacter pylori bacteria •S/S •Heartburn, abdominal pain •Tx •Antibiotics •Nonsteriodal anti-inflammatory drugs •Avoiding caffeine, smoking, and alcohol Hernia •Protusion of any organ, tissue, or structure through the wall of the cavity in which it is naturally contained •Inguinal - groin •Umbilical - umbilicus •Diaphragmatic - abdomen •Hiatal - abdomen •S/S •Varies according to site •Tx •Surgical repair Intestinal Obstruction •Partial or complete blockage in the small or large intestines that prevents forward flow of digestive products caused by tumors, twisting of the intestines, scar tissue, etc. •S/S •Abdominal pain, vomiting •Lack of bowel sounds •Tx •Insertion of an intestinal tube •Surgery Hemorrhoids •Enlarged veins in the anal canal caused by pressure from straining during bowel movements, pregnancy, prolonged sitting •S/S •Bleeding, pain, itching •Tx •Cold compresses •Stool softeners •Analgesic ointments •Surgical removal Hepatitis •Inflammation of the liver •Hepatitis A - Infectious Hepatitis •Hepatitis B or C - Serum Hepatitis •S/S •Hepatitis A – nausea, vomiting, diarrhea •Hepatitis B, C – possible flu-like symptoms, by may remain asymptomatic for years •Both - Jaundice •Tx •Hepatitis A – no specific tx available •Hepatitis B- vaccination or immune globulin after exposure Diverticulitis •Small, blisterlike pockets develop in the inner lining of the large intestines and may balloon through the intestinal wall •S/S •Usually asymptomatic unless they become inflamed •Pain in the LLQ, extreme constipation, or diarrhea, fever, occasional blood in the stool •Tx •Antibiotics •Soft diet •Surgery in severe cases