1. Chew The Fat-Session 2

2. Physical and Chemical Digestion
The process of breaking down foods in the elementary track to gain nutrients in the food is known as digestion.
Digestion takes place by physical and chemical means. Both types of digestion are important to increase the rate of digestion and to provide a proper nutrient absorption.
First bulky food is broken down using physical processes and then food is broken to smaller molecules using chemical processes with enzymes.
Physical Digestion-breaking down of food particles into smaller particles without any chemical changes. It is done by physical processes such as chewing, smashing etc. It is mainly achieved by teeth when food is chewed, stomach contractions when food is moved and bile.
Chemical Digestion-The process of transforming food into smaller particles through the enzymatic reactions is referred to as chemical digestion. Enzymes speed up the chemical digestion.
Physical Digestion
Chemical Digestion
Physical changes to food
Chemical changes to food
Physical actions like chewing, mashing, breaking down food
Involves enzymes and chemical reactions
Teeth, muscle contractions, solution of bile is used for physically breaking down food
Chemical digestion is achieved by digestive juices
Breaking down food into smaller particles increases available surface area for enzymes to work on
Allows absorption of food molecules into bloodstream

3. Vitamins and Minerals
Vitamins and minerals are compounds necessary for the healthy functioning of our bodies. We need vitamins and minerals to help us grow, to see properly, to make bones, muscles, skin and organs, as well as to help us battle infections. Deficiencies in certain vitamins and minerals can lead to serious problems.
The minerals in our diet are essential for a variety of bodily functions. They are important for building strong bones and teeth, blood, skin, hair, nerve function, muscle and convert the food we eat into energy.
Vitamins fall into two categories: fat soluble and water soluble.
The fat-soluble vitamins — A, D, E, and K — dissolve in fat and can be stored in your body.
The water-soluble vitamins — C and the B-complex vitamins (such as vitamins B6, B12 etc) — need to dissolve in water before your body can absorb them.

4. Vitamins Essential Vitamins: Purpose Which Foods Have it? A
Important for healthy eyesight. Keeps our skin, teeth, and bones healthy!
Yellow and orange foods like carrots, cantaloupes, papaya and milk B
Converts food into energy and to make red blood cells
Meats, nuts, fish, dairy C
Heals wounds, fights bugs, strong teeth and gums
Citrus fruits-oranges, lemons. Also in strawberries and tomato D
Essential for strong bones and teeth!
Milk, Dairy and The SUN! E
Keeps our Heart Healthy and arteries clean.
Nuts, avocados, pumpkin, green leafy vegetables K
Keeps our blood healthy and clotting properly
Broccoli, Brussels sprouts, cabbage, Green leafy vegetables

5. Minerals Mineral What it does Source of mineral Calcium
Vital for building strong bones and teeth.
dairy products – Milk, yogurt, cheese. Broccoli and dark green, leafy vegetables.
Iron
Iron helps red blood cells carry oxygen to all parts of the body.
Iron-rich foods include red meat, pork, fish and shellfish, poultry, lentils, beans ,green leafy vegetables, raisins, dates.
Magnesium
-helps muscles and nerves function
-steadies the heart rhythm
-keeps bones strong.
-helps body create energy and make proteins
whole grains and whole-grain breads, nuts and seeds, green leafy vegetables, potatoes, beans, avocados, bananas, kiwi, broccoli, prawns and chocolate
Phosphorous
-helps form healthy bones and teeth.
-helps the body make energy.
-every cell in the body needs phosphorus to function normally
Found in most foods but best sources are dairy foods, meat, and fish
Sodium
-regulates blood pressure
-helps muscle and nerves work properly
-important for in the water balance throughout the body. 
Salt, celery, beets and milk

6. Homework
Find out what the paper bag test to check for presence of fats and oil.
Find out what is Iodine test for starch and non starchy foods.

7. References