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THE IMPORTANCE OF FOOD NUTRIENTS • USABLE PORTION OF FOOD – – – – – – PROTEIN CARBOHYDRATES FATS VITAMINS MINERALS WATER 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 PROTEIN NUTRIENTS THAT ARE USED TO BUILD AND REPAIR CELLS AMINO ACIDS • BUILDING BLOCKS OF PROTEIN • PROTEIN MUST BE BROKEN DOWN INTO AMINO ACIDS TO ENTER THE CELLS • 20 AMINO ACIDS MAKE UP ALL PROTEIN • 12 ARE MADE BY THE BODY • 8 (ESSENTIAL AMINO ACIDS) MUST BE OBTAINED THROUGH DIET • ANIMAL PRODUCTS CONTAIN ALL 8 ESSENTIAL AMINO ACIDS • COMPLETE PROTEINS • PLANT PRODUCTS DO NOT CONTAIN ALL 8 AMINO ACIDS • INCOMPLETE PROTEINS CARBOHYDRATES • FRUITS, VEGETABLES AND GRAIN PRODUCTS • GOOD SOURCE OF ENERGY • STARCH – MADE OF LONG CHAINS OF SUGAR – TO DIGEST, THE BODY MUST BREAK CONNECTIONS TO USE THE SUGAR • SUGAR – CAN BE USED IMMEDIATELY • EXCESS CARBOHYDRATES ARE STORED IN THE MUSCLE AND LIVER AS STARCH • THEY ADD MASS TO THE BODY FAT • NUTS, BUTTER, AND CHEESE • HAS TWICE THE ENERGY AS PROTEIN AND CARBOHYDRATE • CUSHIONS AND SUPPORTS VITAL ORGANS • PROTECTS AGAINST HEAT LOSS • PLANT AND ANIMAL FAT THAT IS LIQUID AT ROOM TEMPERATURE – OIL • ANY OIL THAT IS SOLID AT ROOM TEMPERATURE - FAT VITAMINS • REGULATE GROWTH AND NORMAL BODY FUNCTION • NEEDED IN ONLY SMALL AMOUNTS MICRONUTRIENTS • 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 MINERALS • KEEP BODY FUNCTIONING NORMALLY • NEEDED IN ONLY SMALL AMOUNTS MICRONUTRIENTS • HEMOGLOBIN – CARRIES OXYGEN – CONTAINS THE MINERAL IRON • CALCUIM – NEEDED FOR STRONG TEETH AND BONES WATER • SEVERAL DAYS WITHOUT CAN BE FATAL • MOST CHEMICAL REACTIONS IN THE BODY NEED WATER • WATER CARRIES NUTRIENTS AND OTHER SUBSTANCES TO AND FROM ORGANS THROUGH THE BLOODSTREAM • MAINTAINS BODY TEMPERATURE • HUMAN BODY – 50 – 60% WATER YOU NEED 10 – 12 ( 8 OUNCE) GLASSES OF WATER EVERY DAY DIGESTION • 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 THE MOUTH • 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 BOTH CHEMICAL AND MECHANICAL DIGESTION TAKE PLACE IN THE MOUTH MECHANICAL DIGESTION ACT OF PHYSICALLY BREAKING DOWN FOOD INCISORS • FRONT TEETH • CUT OFF FOOD CANINES • EYETEETH • TEAR AND SHRED MOLARS • FLAT HEADED • GRIND AND CRUSH INTO SMALL PIECES TASTE BUDS • ON THE SIDES OF THE PROJECTIONS OF THE TONGUE • REACT TO CHEMICALS IN FOOD – BITTER, SOUR, SWEET AND SALT FLAVOR MIX OF TASTE, TEXTURE, COLOR AND ODOR SWALLOW • SMOOTH MUSCLES FORCE FOOD DOWNWARD • EPIGLOTTIS – SMALL FLAP – CLOSES OVER WINDPIPE TO KEEP FOOD OUT – AFTER SWALLOWING, MOVES BACK TO LET AIR IN EPIGLOTTIS ESOPHAGUS TRANSPORTS FOOD FROM MOUTH TO STOMACH • 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 STOMACH J- SHAPED ORGAN • 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 • 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 SMALL INTESTINE AFTER 3 – 6 HOURS IN THE STOMACH, A SOFT, WATERY SUBSTANCE IS PASSED INTO THE SMALL INTESTINE • 2.5 CENTIMETERS IN DIAMETER • MORE THAN 6 METERS LONG • THE WATERY SUBSTANCE MOVES THROUGH BY PERISTALSIS • 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 • JUICES FROM TWO OTHER ORGANS HELP – FOOD NEVER REALLY PASSES THROUGH THESE ORGANS BUT THEY ARE CONSIDERED DIGESTIVE HELPERS LIVER THE LARGEST AND HEAVIEST INTERNAL ORGAN • 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 HUMAN LIVER PANCREAS LOCATED BETWEEN STOMACH AND SMALL INTESTINE • PRODUCES PANCREATIC JUICE – PANCREATIC JUICE IS A MIXTURE OF SEVERAL ENZYMES – BREAKS DOWN STARCHES, PROTEINS, AND FATS • THE PANCREAS ALSO PRODUCES INSULIN – INSULIN CONTROLS THE BODY’S SUGAR LEVELS • AFTER 3 – 5 HOURS, MOST OF THE FOOD IN THE SMALL INTESTINE IS DIGESTED • VILLI – LINE THE SMALL INTESTINE • THE VILLI ABSORB FOOD • MANY BLOOD VESSELS ARE LOCATED IN THE VILLI TO TRANSPORT THE FOOD THROUGHOUT THE BODY • WHAT REMAINS ARE UNDIGESTED SUBSTANCES – WATER, CELLULOSE, AND PARTS OF FRUITS AND VEGETABLES APPENDIX • AT THE END OF THE SMALL INTESTINE • IT HAS NO KNOWN FUNCTION LARGE INTESTINE • SHAPED LIKE A HORSESHOE • FITS OVER THE COILS OF THE SMALL INTESTINE • 6.5 CENTIMETERS IN DIAMETER • 1.5 METERS LONG • AFTER 18 – 24 HOURS IN THE LARGE INTESTINE, MOST OF THE WATER IS ABSORBED • HELPFUL BACTERIA MAKE SURE CERTAIN VITAMINS ARE ABSORBED SOLID WASTE • MINERALS NOT ABSORBED • DEAD BACTERIA, SOME FAT AND PROTEIN, UNDIGESTED ROUGHAGE, DRIED-OUT PARTS OF DIGESTIVE JUICES, MUCUS, AND DISCARDED INTESTINAL CELLS RECTUM SHORT TUBE AT THE END OF THE LARGE INTESTINE ANUS OPENING AT THE END OF THE RECTUM WHERE SOLID WASTE IS ELIMINATED GOOD HEALTH • SUPPLY YOUR BODY WITH THE MATERIALS IT NEEDS • CONTROL YOUR WEIGHT • GET PROPER EXERCISE AND REST EXERCISE • REGULAR EXERCISE STRENGTHENS THE HEART • FIRMER MUSCLES • BETTER POSTURE • GREATER STRENGTH • INCREASED ENDURANCE • IMPROVED SENSE OF BALANCE WEIGHT CONTROL • WHEN YOU EAT MORE THAN NEEDED – EXCESS STORED AS FAT • TO GET RID OF FAT – USE MORE ENERGY THAN FOOD PROVIDES OVERWEIGHT • ALL ORGANS MUST WORK HARDER • WEIGHT LOSS – – – – – SEE A DOCTOR BE SURE DIET IS BALANCED REDUCE CALORIES EXERCISE MORE