1. Chapter 3 Human Biology and Health
By: Krista Minas B Block Science

2. The 6 Kinds of Nutrients Necessary For Human Health
Carbohydrates (A.K.A carbs)-Carbohydrates are composed of carbon, hydrogen, and oxygen. The two main kinds of carbohydrates are simple (glucose) and complex (fiber). They are sorted in two categories based on there chemical structures. Examples of foods that contain carbs are bread, pasta, vegetables, and fruits.
Lipids (A.K.A fats)-Lipids are composed of carbon, oxygen, and hydrogen. Fatty tissue protects and cushions your internal organs as well as an insulation to keep heat inside. Examples of fats are cooking oils, butter, and steak.
Proteins-Proteins contain carbon, hydrogen, nitrogen, and oxygen. Proteins help with tissue growth and repair. Proteins are made up of with amino acids. Examples of proteins are fish, chicken, and beans.
Vitamins-The body only needs small amounts of vitamins, because it helps with chemical reactions. The body can make a few of these vitamins, but few it cannot. Vitamin D is made in the skin but needs sunlight to “activate”.
Minerals- To obtain minerals, you must eat plants (or animals that have eaten plants). For example, an essential mineral you can find in spinach is calcium.Water- Water-Of all 6 of the nutrients mentioned, water is the most important. It helps with chemical reactions, and produces perspiration. It also makes up most of the fluids including blood.

3. WATER
Water is the most important nutrient of them all. All vital processes, like chemical reactions, take place with water. Water is in blood, as well is needed to carry out perspiration. You need to drink lots of water! On a normal day, it is said you are supposed to drink about 2 liters a day. But, while exercising or hot weather, you should always drink more and lots of it to keep hydrated. Eating fruits and veggies also have lots of water, so that is another way of absorbing water.

4. Videos
Lipids Water
Carbohydrates
Nutrition

5. The Food Guide
There are two diagrams to determine healthy eating habits and about how much of each category of food you should have: The Food Guide Pyramid and the Healthy Eating Plate. The different categories of food, as shown below are fruits, veggies, grains, proteins and dairy. (Next slide for pictures)

7. FAT SODIUM CALORIES VITAMINS
Watch What You Eat
FAT
TRANSFAT
An important thing to remember is to watch what you eat. The FDA (The United States Food and Drug administration) requires all foods except meat, poultry, veggies, and fruit must have a food label. A food label contains nutritional facts like how much sodium, fat, calories, calories from fat, dietary fiber, vitamins, and more as well as the ingredients it has and its serving size. Examples of food labels are on the next slide.
CARBS
SODIUM
CALORIES
VITAMINS

9. 3 FUNCTI NS OF DIGESTIVE SYSTEM
1.Breaks down food into molecules the body can use
2. Molecules are absorbed into the bloodstream
3.Wastes are eliminated
Once your food is digested (either chemically or mechanically, upcoming slides) the molecules go through a stage known as absorption. That is the process by which molecules pass through the wall of your digestive system into your blood. Fiber and other materials that are not absorbed get eliminated.

10. Mechanical and Chemical Digestion
Mechanical Digestion-The process by which food is physically broken down.
Chemical Digestion- Chemicals produced by the body break foods into their smaller chemical building blocks.

11. Keywords
Nutrients-substances in food that provide the raw materials and energy the body needs to carry out its processes.
Calorie-the amount of energy needed to raise the temperature of one gram of water by one Celsius degree.
Fiber-complex carbohydrate found in plant foods.
Unsaturated fats-liquid at room temperature. (Most oils)
Saturated fats-solid at room temperature. (Meat, dairy products)
Cholesterol-waxy, fatlike substance found only in animal products.
Amino acids- linked together to form large protein molecules.
Vitamins- act as “helper” molecules in a variety of chemical reactions.
Percent Daily Value-indicates how the nutritional content of one serving fits into the diet of a person who consumes 2,000 calories a day.
Digestion- The process by which your body breaks down food into small nutrient molecules.
Absorption-nutrient molecules pass through the wall of your digestive system into your blood.
Enzyme- protein that speeds up chemical reactions in your body.
Epiglottis-seals of your windpipe, preventing food from entering.
Esophogus-muscular tube that connects the mouth to the stomach.
Mucus-thick, slippery substance produced by the body.
Peristalsis- After food enters the esophagus, contractions of smooth muscles push the food toward the stomach.
Stomach- a J shaped muscular pouch located in the abdomen.
Bile-a substance that breaks up fat particles

12. Roles of Organs in the Digestive System
Small Intestine-Most of the chemical digestion and absorption of nutrients takes place here.
Liver-Largest and heaviest organ in the human body, it breaks down medicines and other substances as well as helps eliminate nitrogen from the body. The liver produces bile.
Gallbladder-The bile from the liver, then flows down to the gallbladder where it is stored (only about 5% stored here).
Pancreas-Produces enzymes that flow into the small intestine. The enzymes help break down starches, proteins, and fats.
Large Intestine-Material moves through the large intestine, where water is absorbed into the bloodstream. The remaining material is readied for elimination from the body.
Rectum-Waste material is compressed into solid form.

13. THE END!