1. Week 3 Trans fat 2 gram/day max! Return Label Assignment Turn in Supermarket Assignment Organic, CFT, GMO brief overview GI tract-begin Week 4 Finish GI tract Carbohydrates

2. Is a picture is worth a 1000 words ?

3. Certified Fair Trade Typical products: coffee, tea, chocolate Pro: Safe working conditions provided Fair wages paid; No child labor allowed Environmental safeguards required Con: Typically goods are higher priced, imported, ‘luxury’ items Note: Fair Traded items are NOT necessarily organic, healthy, fresh or local

4. What does this symbol mean?

5. Labeling Organic Foods 100% organic = all ingredients are organically produced ‘Organic’ = 95% ingredients organic ‘Made w/ organic ingredients’ >70% USDA seal NOT allowed

6. USDA Organic Better for environment therefore better for us! More expensive Note: Not necessarily healthy fresh, local or required in the diet!

7. Organic: (A few) USDA Qualifying rules Plants  no synthetic fertilizers, pest or herbicides x 3yrs.  no sewer sludge used; cannot be irradiated  no use of genetically modified (GMO) seedsgenetically modified (GMO) Animals  no factory farming conditions  no antibiotics/hormones to prevent disease or promote growth  no irradiation  fed 100% organically grown feed

8. Genetically Modified Organism (GMO) DNA of live organisms, modified in a lab ~60%+ of US processed food has GMO content GMO label NOT required on US foods : ( Pros v. cons GMO unclear Want to avoid it? Buy 100% organic Buy 100% organic or look for this non-profit certification

9. CFT, Organic, Non-GMO too pricey? Prioritize food dollar expenditures wisely! Better to increase intake of conventionally produced veggies/fruits than to reduce intake because other is not affordable. Do what you CAN!

11. 1. The stomach produces acid strong enough to burn your skin. T 2. Swallowed gum stays in the stomach ~48 hours. F 3. The primary job of the GI tract is to make ATP. F 4. It is important to keep the GI tract clean (sterile). F 5. All carbs travel as glucose in the blood. T 6. The absorptive surface area of the small intestine is about the size of this classroom. F TRUE (T) or FALSE (F)

12. How does food becomes you? Consumption Digestion Absorption Transport Metabolism

13. Week 4 Mon. Oct 12 Return market assignment Digestion Wed. Oct 14 Start Carbs…we’re a bit behind schedule Post exam #1 review sheet

14. THE FUN PART FOOD CONSUMPTION

15. What factors influence your food choices?

16. Digestion Primary purpose: break food into basic components for absorption into blood.

17. The Food Tube- Gastrointestinal Tract (GI)  Runs through the body  Gatekeeper to the blood  Whole foods  component parts  Proteins  ?  Fats/Oils  ?  Carbs  ?  Vits, Mins, Water  ?

18. The Food Tube- Gastrointestinal Tract (GI)  Runs through the body  Gatekeeper to the blood  Whole foods  component parts  Proteins  amino acids  Fats/Oils  fatty acids + glycerol (specially packaged)  Carbs  glucose  Vits, Mins, Water  basically… as is

19. The Action Packed GI Tract Mechanical  Chewing  Peristalsis Chemical  Emulsifiers  Bases  Water  Enzymes (nz)  Acids Relevant terms  Reverse peristalsis  Emulsification  Denaturation  Hydrolysis The Cookie Baker YouTube A practical application of some of these terms. practical application Can burn skin!

20. In ‘N Out  ~ 30’ of muscular tube, nerves, secretory organs  Mouth, Esophagus, Stomach  Small Intestine (SI)  Large Intestine (LI)  Rectum/Anus  How long does this ‘trip’ take?

21. Ready. Set. Go!  ~24 hour trip!  A minute the mouth  Only 1-2 hrs. in the stomach!!  7-8 hrs. in SI  #1 site of absorption  12-14 in LI

22. Choices to Shorten Trip In ‘n Out High fiber plant-based foods shorten the trip! Meat/eggs/cheese/dairy have NO fiber; lengthen travel time thru the GI! (animal-based foods)

23. Digestive Brew Hastens SI Action  Liver  makes bile to emulsify lipids  Gall Bladder  concentrate/store/secrete bile  Pancreas  make/secrete digestive nz  SI  make digestive nz and other chemicals

24. Small Intestine  Why is SI #1 site of nutrient absorption?  Area ~size of basketball court  Digested nutrients move into bloodstream  Heart pumps blood to/from cells ….isn’t small !!!

25. A Closer Look at the SI Fig. 3-10, p. 81

26. Large Intestine (LI)  #1 site water re-absorption  Good LI bacteria make ~Vit K  Probiotics=healthy bacteria  Bad bacteria cause sickness  What’s not absorbed  excreted as waste  Bacteria; healthy GI tract isn’t clean/sterile!  Fiber; ↑ fiber ↓ transit time

27. Nutrient Roadmap  Consume food  Digest food  Absorb nutrients  Transport to cell  Metabolism: Sum of cell actions What’s next?

28. Nutrient Metabolism  Part of cell metabolism  Cellular products of nutrient metabolism  ATP…the form of energy cells use  waste…returned to blood for excretion  cell-specific ‘stuff’ ….to run the body  fat…if there are extra calories to store

29. How food becomes you- in review Digest…..breakdown whole food Absorb….transfer nutrients into blood Transport…. move nutrients to cells Metabolize….cell use or store nutrients Think Before You Eat…!

30. 1. The stomach produces acid strong enough to burn your skin. 2. Swallowed gum stays in the stomach ~48 hours. 3. The primary job of the GI tract is to make ATP. 4. It is important to keep the GI tract clean (sterile). 5. All carbs travel as glucose in the blood. 6. The absorptive surface area of the small intestine is about the size of this classroom. T/F post-test