1. NUTRITION/DIGESTIVE SYSTEM NUTRITION

2. I. NUTRIENTS – 6 A. Carbohydrates – sugary or starchy food 1. Fruits, vegetables, grains, potatoes, pasta, & fiber (undigestible cellulose)

3. 2. polysaccharide (many sugars)  monosaccharide (1 sugar) S – S – S – S – S – S – S – S – S – S – S 3. used for energy for cell respiration

4. B. Fats (Lipids)/Oils 1. ex. Butter, ice cream, red meat, cookies, chips, french fries, cheese

5. 2. Fats  Fatty Acids FA - FA - FA 3. Used for energy (burned last, often stored as fat)

6. C. Protein 1. ex. Meat, fish, nuts, beans, eggs, & dairy products

7. Protein

9. 2. Polypeptides  amino acids AA – AA – AA – AA – AA – AA – AA – AA 3. used for body building & repair of muscles, organs, cells, blood, hair, & fingernails

10. D. Vitamins 1. organic substance found in tiny amounts in plants & animals 2. Vitamin A (carrots: eyes) Vit. C (citrus fruits: immune system) Vit. D (sun, milk: bones) Vit. K (made in l.i.: clots blood)

11. Vitamins

12. E. Minerals 1. inorganic substance found in water & foods 2. ex. Sodium (salt: nerves & muscles) Potassium (bananas: nerves & muscles) Calcium (milk: bones) Iron (red meat: blood)

13. F. Water 1. need 8 glasses/day; most of body contains water 2. needed for chemical reactions, digestion, etc.

14. Nutrients

15. II. Living Right A. Follow the new Food Plate 1. eat mostly breads & cereals, then fruits & vegetables, then milk & meat 2. go sparingly on the fats, oils, & sweets

16. B. Exercise 1. minimum 5x/wk – 30 min.; (kids – 7x/wk – 60 min.) 2. cardiovascular exercises to strengthen heart 3. weights to strengthen bones & prevent osteoporosis 4. stretching to prevent injury

17. C. Watch your weight – keep within recommended levels D. Watch your cholesterol – should be under 200 to help prevent heart attacks & strokes E. Have regular check-ups by your physician

18. DIGESTIVE SYSTEM I. Types of Digestion A. Mechanical/Physical – breakdown by physical means – does not change chemically; ex. chewing, churning, wetting B. Chemical breakdown chemically into new substance by enzymes; ex. amylase, pepsin, sucrase, lipase

19. Types of Digestion – 0:27

20. II. Digestive System Structures A. Mouth 1. teeth – grind food; ex. molars, bicuspids, cuspids, incisors; brush min. 2x/day; floss; see dentist 2x/year

21. 2. tongue maneuvers food into a bolus 3. salivary glands – produces saliva: water, mucous, & amylase (converts starches to sugars) (epiglottis – flap which covers windpipe)

22. Mouth Digestion – 1:08

23. B. Esophagus – connects mouth to stomach; peristalsis (involuntary muscle contraction which pushes food down through digestive tract)

24. C. Stomach – makes gastric juice: mucous, HCl (enables pepsin to work & kills bacteria), and pepsin (begins breaking down protein)

25. Stomach Digestion – 1:33

26. D. Small Intestine(most digestion & absorption) 1. secretes intestinal juice – digests proteins, starches, & fats 2. villi – fingerlike projections lining through which nutrients are absorbed

27. SMALL INTESTINE HELPERS – (undigested food does NOT pass through the liver or pancreas) - LIVER – produces bile (separates fat); gall bladder stores bile - PANCREAS – produces pancreatic juice; helps digest all 3 nutrients

28. Small Intestine – 2:15

29. E. Large Intestine(colon) 1. Undigested food (cellulose) forms feces 2. Water & minerals absorbed through walls into blood 3. Vit. K made 4. Mucous helps bind & wastes excreted out

30. Large Intestine – 0:58

31. Final Stage of Digestion – 0:21