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Introduction to Nutrition The Adventure of Ingested Food

Introduction to Nutrition The Adventure of Ingested Food. To obtain nutrients in food!. • • • • • •. • • • •. ENERGY. Carbohydrates Proteins Lipids (fats) Water Vitamins Minerals. Survive Growth Physical activities Maintenance: - constant body temp. - biological processes.

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Introduction to Nutrition The Adventure of Ingested Food

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  1. IntroductiontoNutrition TheAdventureofIngestedFood

  2. Toobtainnutrientsinfood! • • • • • • • • • • ENERGY Carbohydrates Proteins Lipids(fats) Water Vitamins Minerals Survive Growth Physicalactivities Maintenance: -constantbodytemp. -biologicalprocesses Metabolism:chemicalreactionsthatthebodyneedstoperforminordertostayalive Therearetwo(2)typesofchemicalprocesses: Catabolism–breakingdownofmaterialsinanorganism(e.g.digestionoffood) Anabolism–buildingoflargeandcomplexmoleculesfromsimplerones

  3. Factorsdeterminehowmuchananimalneedstoeat: Bodysize:largerbodyneedsmoreenergytostayalive Physicalactivity:muscleburnsmoreenergywhenactivityismorerigorous Gender:malestypicallyarelargerinsize&havegreateramountofmusclemass Age:metabolicratedecreasewithage(lossofmusclemass) Heredityfactors:someindividualhaveanaturallyhighmetabolicrate Basalmetabolicrate:theminimumamountofenergyrequiredtokeepyoualive Male: BMR=[66+(13.7xmassinkilograms) +(5xheightincentimeters) –(6.8xageinyears)]x4.18 Female: BMR=[655+(9.6xmassinkilograms) +(1.8xheightincentimeters) –(4.7xageinyears)]x4.18 Toaccountforthelevelofactivity: a.Littleornotexercise b.Some(1-3days/week) c.Moderate(3-5days/week) BMRx1.2 BMRx1.375 BMRx1.55 BMR=unitiskJ 1000calories(C)=4180J

  4. 2007StatisticsCanada

  5. 2007StatisticsCanada

  6. Carbohydrates:aresugarsandtheirderivatives(i.e.otherformsofsugars)Carbohydrates:aresugarsandtheirderivatives(i.e.otherformsofsugars) mainsourceofenergyofthehumanbody madeupcarbon,hydrogenandoxygen threemaintypes:monosaccharides,disaccharides&polysaccharides Monosaccharides:aresimplesugars examplesincludeglucose,fructose,galactose themolecularformulaisC6H12O6 themolecularstructureiseitherlinearorringform glucose Disaccharides:whensimplesugarspairupformingsugarderivatives examplesincludemaltose,sucrose,lactose glucose+glucose=maltose+H2O glucose+fructose=sucrose+H2O glucose+galactose=lactose+H2O

  7. Polysaccharides:arelongchainsofsugarunits exampleincludecellulose,amylose(starch),glycogen cellulose–verylongchainofglucoseunits,providestructureforplantcellwalls starch–polysaccharidesofmostlyglucoseunits,storeenergyinplantcells glycogen–polysaccharidesofglucoseunits,storeenergyinanimalcells glycogen (highlybranched) cellulose (nobranching) amylose(somebranching)

  8. Proteins:arechainsofaminoacids;theyarevariableinshape,size,functionProteins:arechainsofaminoacids;theyarevariableinshape,size,function examplesincludehormones,organelles,hemoglobin,antibodies thereare20aminoacidsfromwhichproteinsarebuilt humanbodycanmaketwelve(12)oftheseaminoacids,soweneedto obtaintheothereight(8)fromfoodsources Animalsources:meat,eggs,fish,cheese Plantsources:beans,lentils,seeds,nuts molecularstructure: Peptidebond–H2Oiscreated/released

  9. Lipids:areconcentratedsourceofchemicalenergy     functions:insulatethebody,absorbvitamins,formcellmembranes commontypesoflipidsarefatsandoils molecularstructure:glycerol+3fattyacids=triglyceride therearetwo(2)formsoftriglyceride:saturatedandunsaturated Saturated: singlebonds=straightchain solidatroomtemperature Unsaturated: doublebonds=kinks liquidatroomtemperature healthier triglyceride

  10. Food Ingestion MechanicalDigestion (physicalbreakdownoffood) •chewing(mouth) •churning(stomach) •segmentation(intestine) Propulsion •swallowing(oropharynx) •peristalsis(esophagus& intestines) Bolus Chyme ChemicalDigestion Absorption (chemicalbreakdownoffood) •lipids,starches •largemolecules •proteins arebrokendownfurther intotinymoleculesby enzymes&bodychemicals Viabloodvessels(capillaries) •nutrients,vitamins •water Feces Defecation/Egestion

  11. oralcavity salivaryglands mouth tongue Mechanicalbreakdownoffood: •teeth,tongue Chemicalbreakdownoffood: •saliva,amylase

  12. periodontalmembrane enamel dentin premolars molars uvula gingiva canines incisors wisdom tooth lip crown root tongue frenulum Functionofyourteeth: • • • • incisors:slicing&gripping canines:ripping&tearing premolars:bitting&tearing molars:grinding

  13. SwallowedFoodbolus oralcavity pharynx esophagus mouth tongue Peristalsispushesthebolus towardsthestomachviamuscle contractionoftheesophagus

  14. oralcavity pharynx mouth tongue esophagus stomach Gastricgland secretemucus& gastricjuicesto digestbolus gastricpits

  15. oralcavity pharynx esophagus mouth tongue stomach smallintestine largeintestine

  16. oralcavity pharynx esophagus mouth tongue stomach smallintestine largeintestine rectum anus

  17. oralcavity pharynx esophagus stomach smallintestine mouth tongue liver gallbladder common bileduct Liversecretesbile •biledigestfat largeintestine rectum anus

  18. oralcavity pharynx esophagus mouth tongue Pancreas -digestlargemolecules, -neutralizestomachacid Spleen -removesoldRBC -storesWBCthatguard againstinvaders liver gallbladder pancreas rectum stomach spleen smallintestine largeintestine anus

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