Digestive System and Nutrition
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1 Chapter 14 Overview: Food processing occurs in four stages Digestive System and Nutrition Mechanical digestion Pieces of food Small molecules Chemical digestion (enzymatic hydrolysis) Nutrient molecules enter body cells Food Undigested material 1 Ingestion 2 Digestion 3 Absorption 4 Elimination Birgit Woelker, PhD In chemical digestion Polymers in food are broken down to monomers Polymer Protein Polysaccharide Proteindigesting Carbohydratedigesting Monomers Amino acids The human digestive system consists of an alimentary canal and accessory glands Food moves by peristalsis through the alimentary canal The pyloric sphincter regulates the passage of food from the stomach to the small Oral cavity Tongue Mouth Salivary glands Pharynx Esophagus Disaccharide Monosaccharides Liver Nucleic acid Nucleic aciddigesting Fat-digesting Nucleotides Fat Glycerol Fatty acids Gallbladder Pancreas Small Large Rectum Anus Esophagus Constriction Stomach Pyloric sphincter Small
2 Digestion begins in the oral cavity The teeth break up food, saliva moistens it And salivary begin the hydrolysis of starch The tongue pushes the bolus of food into the pharynx Teeth The food and breathing passages both open into the pharynx The swallowing reflex Moves food from the pharynx into the esophagus, while keeping it out of the trachea Incisors Canine Premolars Molars Tongue Bolus of food Tongue Salivary glands Opening of a salivary gland duct Pharynx Larynx Trachea (windpipe) Epiglottis up Esophageal sphincter Esophagus Larynx up Epiglottis down Esophagus Epiglottis up Larynx down Sphincter contracted Sphincter relaxed Sphincter contracted CONNECTION The Heimlich maneuver can save lives The Heimlich maneuver can dislodge food from the pharynx or trachea during choking The esophagus squeezes food along to the stomach by peristalsis Peristalsis in the esophagus Moves food into the stomach Bolus of food Muscles relax, allowing passageway to open Muscles contract, constricting passageway and pushing bolus down Muscles relax Muscles contract Muscles relax Muscles contract Stomach
3 The stomach stores food and breaks it down with acid and Pepsin in the gastric juice begins the hydrolysis of protein The small is the major organ of chemical digestion and nutrient absorption Alkaline pancreatic juice neutralizes the acid chyme and its digest food polymers Lumen (cavity) of stomach Interior surface of stomach Colorized SEM 2,500 Bile, made in the liver and stored in the gall bladder emulsifies fat for attack by pancreatic Pits Food particle Release of gastric juice Release of juice (mucus, HCl, and pepsinogen) Epithelium Mucous cells Pepsinogen 2 HCl 3 Pepsin (active enzyme) Liver Bile Stomach Pyloric sphincter Gastric gland Chief cells 1 Gallbladder Bile Intestinal Acid chyme Stomach Pancreas Parietal cells Duodenum of small Pancreatic juice Enzymes from cells of the Complete the digestion of many nutrients Folds of the intestinal lining, and tiny, fingerlike villi increase the absorptive surface Vein with blood en route to the liver Muscle layers Lumen Large circular folds Villi Nutrient absorption Intestinal wall
4 Nutrients pass across the epithelium and into the blood which flows to the liver where nutrients are processed and stored Lumen of Nutrient absorption Microvilli Nutrient absorption into epithelial cells The large reclaims water and compacts the feces. The large, or colon reabsorbs water from undigested material. Feces are stored in the rectum Large (colon) Epithelial cells Blood capillaries Lymph vessel Amino Fatty acids and acids and sugars glycerol Fats Blood Lymph Epithelial cells Sphincter End of small Appendix Cecum Nutrient flow Rectum Anus Small Villi NUTRITION Overview: A healthful diet satisfies three needs A healthy diet provides Fuel for an organism s activities Raw materials for biosynthesis Essential nutrients Chemical energy powers the body Once nutrients are inside cells They can be oxidized by cellular metabolism to generate energy in the form of ATP The basal metabolic rate (BMR) Is the energy a resting animal requires each day Excess energy Is stored as glycogen or fat
5 More energy is required for an active life An animal s diet must supply essential nutrients Essential nutrients Are those that an animal must obtain from its diet CONNECTION Vegetarians must be sure to obtain all eight essential amino acids The eight essential amino acids can be obtained from animal protein Or from the proper combination of plant foods Essential amino acids Methionine A healthy diet includes 13 vitamins Vitamins and minerals Are essential in the human diet Most of these vitamins function as co Corn Valine (Histidine) Threonine Phenylalanine Leucine Isoleucine Tryptophan Lysine Beans and other legumes
6 Essential minerals are required for many body functions Minerals are inorganic nutrients That play a variety of roles Many of them are used as cofactors for Do you need to take vitamin and mineral supplements? Supplements Ensure a sufficient quantity of vitamins and nutrients Megadoses may be dangerous
7 What do food labels tell us? Food labels Food Guide Pyramid US Department of Agriculture 2005 guidelines Provide important nutritional information Nutrition Facts Serving Size 1 slice (43g) Servings Per Container 16 Amount Per Serving Calories 100 Calories from Fat 10 % Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 190mg 8% Total carbohydrate 19g 6% Dietary Fiber 3g Sugars 3g 12% Protein 4g Ingredients: whole wheat flour, water, high fructose corn syrup, wheat gluten, soybean or canola oil, molasses, yeast, salt, cultured whey, vinegar, soy flour, calcium sulfate (source of calcium). Vitamin A 0% Calcium 2% Thiamine 6% Niacin 6% Vitamin C 0% Iron 4% Riboflavin 2% Folic Acid 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat. Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g Calories per gram; Fat 9 Carbohydrate 4 Protein 4 GRAINS Eat 6 oz. everyday VEGETABLES Eat 2 1 / 2 cups everyday FRUITS Eat 2 cups every day MILK Consume 3 cups every day; ages 2 8, 2 cups MEAT & BEANS Eat 5 1 / 2 oz. everyday Source: U.S. Dept. of Agriculture Harvard Medical School 2008 Harvard Medical School
8 USDA 2011 Complex Carbohydrates Illnesses Due to Vitamin Deficiency Obesity is a human health problem Adipose (fat) cells produce leptin Bleeding of gums is a symptom of scurvy, a vitamin C deficiency Rickets due to vitamin D deficiency Pellagra dermatitis due to niacin deficiency A hormone that influences appetite Colorized SEM 90
9 Obesity in humans Is usually caused by lack of exercise and abundance of fattening foods May partly stem from an evolutionary advantage of fat hoarding Eating Disorders Bulimia nervosa Persons with bulimia nervosa have recurrent episodes of binge eating: consuming a large amount of food in a short period and experiencing feelings of lack of control during the episode. obsession about body shape and weight. increase in fine body hair, halitosis, and gingivitis. Body weight is regulated by a restrictive diet, excessive exercise. purging (self-induced vomiting or misuse of laxatives). Eating Disorders Anorexia nervosa Morbid fear of gaining weight All the symptoms of starvation death may result What are the health risks and benefits of fad diets? Weight loss diets Persons with anorexia nervosa have a morbid fear of gaining weight; body weight no more than 85% normal. a distorted body image so that person feels fat even when emaciated. in females, an absence of a menstrual cycle for at least three months. Body weight is kept too low by a restrictive diet, often with excessive exercise. binge eating/purging (person engages in binge eating and then self-induces vomiting or misuses laxatives). May help individuals lose weight, but may have health risks
10 Diet can influence cardiovascular disease and cancer A healthy diet May reduce the risk of cardiovascular disease and cancer Behavioral risk factors High blood cholesterol and high blood pressure Unavoidable risk factors Fatty diet Aging Lack of exercise Smoking Cardiovascular disease Family history Being male Disorders of the Digestive System Stomach Ulcers Diarrhea Constipation Polyps and Colon Cancer Accessory Organs: Pancreatitis Pancreatic Cancer Hepatitis, Liver Cirrhosis Red Mango Ice Cream
11 Ben and Jerry s Ice Cream
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