1. Chapter 3 Digestion Factors

2. Think about a time… when your eating habits brought about a problem with digestion… which one of the following do you think was the problem? Overeating Under-eating Lack of variety Lack of fiber Eating too quickly Eating too much fat Eating contaminated or spoiled food

3. Eating Habits Too little or no variety of food = missing nutrients Lack of nutrients affects how you will digest and absorb other nutrients Sooo… Eat a wide range of foods Including fruits & vegetables These contain large amounts of FIBER which creates strong intestinal muscles!!

4. Take your time It takes 20 minutes for your brain to get the message that your stomach is satisfied. If you eat too much too fast it creates stress on your body’s chemical and mechanical reactions Eat smaller amounts more often.

5. Digestion Factors The content of the meal affects the speed of digestion Carbohydrates - digest first Proteins - next Fats - are the last ones out

6. Digestion Factors Eat moderate amounts – don’t stuff Too much food too fast creates digestive stress Steak, baked potato w/ sour cream, salad dressing, chocolate cream pie

7. Emotions Emotions like fear, anger, and tension can lead to digestive difficulties They can be avoided by making simple changes such as… Avoid stress and conflict Create peaceful, quiet, cheerful atmosphere

8. Food Allergies Your body’s reaction to certain proteins Allergen releases antibodies = allergy reaction An allergy reaction may include: Vomiting Stomach pain Intestinal distress Swelling Rash Breathing problems

9. Food Allergies Some common foods that cause allergy reactions: Nuts (peanuts and tree nuts) Eggs Soybeans Wheat

10. Food Allergies Allergies are not predictable: Heredity plays a role Can change over a lifetime Go away Develop new ones

11. Food Sensitivities Food allergies are not the the same as food sensitivities. Example: Some people lack the enzyme necessary to digest milk sugar (Lactose)

12. Physical Activity Can aid in digestion and metabolism. Stimulates healthy appetite Strengthens muscles of internal organs Moves food through the GI tract Reduces stress Adds to feeling of well-being

13. The End

14. Metabolism

15. “Meta” A Greek word: “To Change” A collection of chemical reactions that take place in the body’s cells to convert the fuel in the food we eat into the energy needed to power everything we do.

16. Metabolism Specific proteins control the chemical reactions and each reaction is coordinated with other body functions. Thousands of reactions happen at the same time

17. Metabolism: A constant process that begins when we are conceived and ends when we die.

18. Basal Metabolism Even when the body is resting or sleeping it is using energy. We call this… Basal Metabolism : the amount of energy needed for the body at rest Also called BMR or B asal M etabolic R ate

19. Many Factors Affect the BMR Supply of Nutrients: Inadequate supply slows down the BMR As a survival technique, the body burns calories more slowly to sustain life.

20. Gender Males have a higher BMR than females due to a higher percentage of lean tissue. Lean tissue -muscle- has a higher metabolic rate than fat.

21. Environment People who live in very cold climates burn more calories to stay warm and have a higher BMR

22. Body Temperature A person with a temperature will have a higher BMR than normal

23. Body Surface Due to heat loss through the body’s surface area, a short person of the same weight as a tall person will have a lower BMR

24. Age BMR decreases with age. It is estimated that BMR decreases by 2% per decade in adulthood.

25. Metabolism & Nutrients A better understanding of digestion and metabolism helps people realize the importance of eating nutrient-rich foods.

26. Along with choosing foods rich in nutrients, individuals should select foods that contain fiber. To be continued… See you in the Carbohydrate unit!