Interest Grabber Good Food Sense

Nutrients are molecules that provide the body with energy and materials for growth. Three kinds of nutrients you eat are called fats, proteins, and carbohydrates—terms you may have already heard. Think about what they may mean.

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1. Write a brief description of what you think fats, proteins, and carbohydrates are.

2. Which of these three nutrients do you think should make up the largest part of your diet? Which should make up the smallest part? Arrange the three nutrients in order starting from the one that you should eat the most to the one that you should eat the least.

3. Why might it be unwise to eat too much of the nutrient you listed last?

Section OutlineA. Food and EnergyB. Nutrients

1. Water2. Carbohydrates3. Fats4. Proteins5. Vitamins6. Minerals

C. Balancing the Diet

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include

include

such as such as

are made of include includeare made using

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Nutrients

Carbohydrates Fats MineralsProteins Vitamins

Simple ComplexAmino acids

Calcium Iron

Fatty Acids Glycerol

Sugars Starches Fat-solubleWater-soluble

Vitamin

A (retinol)

D (calciferol)

E (tocopherol)

K

B1 (thiamine)

B2 (riboflavin)

Vitamin

A (retinol)

D (calciferol)

E (tocopherol)

K

B1 (thiamine)

B2 (riboflavin)

Sources

Yellow, orange, and dark green vegetables; dairy products

Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products

Green leafy vegetables, seeds, vegetable oils

Green leafy vegetables; made by bacteria that live in human intestine

Whole grains, pork, legumes, milk

Dairy products, meats, vegetables, whole-grain cereal

Sources

Yellow, orange, and dark green vegetables; dairy products

Fish oils, eggs; made by skin when exposed to sunlight; added to dairy products

Green leafy vegetables, seeds, vegetable oils

Green leafy vegetables; made by bacteria that live in human intestine

Whole grains, pork, legumes, milk

Dairy products, meats, vegetables, whole-grain cereal

Function

Important for growth of skin cells; important for night vision

Promotes bone growth; increases calcium and phosphorus absorption

Antioxidant; prevents cellular damage

Needed for normal blood clotting

Normal metabolism of carbohydrates

Normal growth; part of electron transport chain; energy metabolism

Function

Important for growth of skin cells; important for night vision

Promotes bone growth; increases calcium and phosphorus absorption

Antioxidant; prevents cellular damage

Needed for normal blood clotting

Normal metabolism of carbohydrates

Normal growth; part of electron transport chain; energy metabolism

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Vitamin

Niacin

B6 (pyridoxine)

Pantothenic acid

Folic acid

B12 (cyanocobalamin)

Vitamin

Niacin

B6 (pyridoxine)

Pantothenic acid

Folic acid

B12 (cyanocobalamin)

Sources

Liver, milk, whole grains, nuts, meats, legumes

Whole grains, meats, vegetables

Meats, dairy, whole grains

Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal

Meats, eggs, dairy products, enriched cereals

Sources

Liver, milk, whole grains, nuts, meats, legumes

Whole grains, meats, vegetables

Meats, dairy, whole grains

Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal

Meats, eggs, dairy products, enriched cereals

Function

Important in energy metabolism

Important for amino acid metabolism

Needed for energy metabolism

Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses

Coenzyme in nucleic acid metabolism; maturation of red blood cells

Function

Important in energy metabolism

Important for amino acid metabolism

Needed for energy metabolism

Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses

Coenzyme in nucleic acid metabolism; maturation of red blood cells

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Vitamin

C (ascorbic acid)

Biotin

Choline

Vitamin

C (ascorbic acid)

Biotin

Choline

Sources

Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries

Legumes, vegetables, meat

Egg yolk, liver, grains, legumes

Sources

Citrus fruits, tomatoes, red or green peppers, broccoli, cabbage, strawberries

Legumes, vegetables, meat

Egg yolk, liver, grains, legumes

Function

Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing

Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism

Required for phospholipids and neurotransmitters

Function

Maintenance of cartilage and bone; antioxidant; improves iron absorption; important for healthy gums, tissue repair, and wound healing

Coenzyme in synthesis of fat; glycogen formation; amino acid metabolism

Required for phospholipids and neurotransmitters

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Mineral

Calcium

Phosphorus

Potassium

Chlorine

Sodium

Magnesium

Iron

Fluorine

Iodine

Zinc

Sources

Diary products; salmon; sardines;

kale; tofu; collard greens; legumes

Dairy products; meats; poultry; grains

Meats; dairy products; manyfruits and vegetables; grains

Table salt; processed foods

Table salt; processed foods

Whole grains; green leafy vegetables

Meats; eggs; legumes; whole grains; green leafy vegetables; dried fruit

Fluoridated drinking water; tea; seafood

Seafood; dairy products; iodized salt

Meats; seafood; grains

Function

Bone and tooth formation; blood clotting; nerve and muscle function

Bone and tooth formation; acid-base balance

Acid-base balance; body water balance; nerve function

Acid-base balance; formation of gastric juice

Acid-base balance; body water balance; nerve function

Activation of enzymes in protein synthesis

Component of hemoglobin and of electron carriers used in energy metabolism

Maintenance of tooth structure; maintenance of bone structure

Component of thyroid hormones

Component of certain digestive enzymes

FatsSugars

Fats, Oils, and Sweets (use sparingly)Soft drinks, candy, ice cream, mayonnaise, and other foods in this group have relatively few valuable nutrients.

Milk, Yogurt, and Cheese Group(2-3 Servings)Milk and other dairy products are rich in proteins, carbohydrates, vitamins, and minerals.

Meat, Poultry, Fish, Dry Beans, Eggs, and Nut Group(2-3 servings)These foods are high in protein. They also supply vitamins and minerals.

Vegetable Group(3-5 servings)Vegetables are a low-fat source of carbohydrates,fiber, vitamins, and minerals.

Fruit Group(2-4 servings)Fruits are good sources of carbohydrates, fiber, vitaminsand water.

Bread, Cereal, Riceand Pasta Group(6-11 servings)The foods at the base of the pyramid are rich in complex carbohydrates and also provide proteins, fiber, vitamins, and some minerals.

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Interest Grabber Dinner Is Served

Remember the last time you sat down to a dinner of your favorite foods? Recall everything that you did before you swallowed your first bite.

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1. Why do you cut up your food?2. What role do your teeth play in eating?3. Saliva is the fluid that is found in your mouth. What role do you

think it plays in eating?

The Digestive SystemAlso called the:

Gastrointestinal tract (GI tract)Alimentary canal

Function:Break down foodPrepare it for absorptionEliminate waste

Mouth

Salivary glands

Stomach

Pancreas (behind stomach)Large intestine

Small intestine

Rectum

Gallbladder (behind liver)

Liver

Esophagus

Pharynx

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The Process of DigestionTwo types of digestion: Mechanical - physical breakdown of food Chemical - chemical breakdown of food

A.Oral (Buccal) cavity - The Mouth1. Teeth – begins the mechanical

digestion2. Saliva – contains digestive enzymes

that help begin the chemical digestive process

B. Hard palate – anterior roof of the mouthC.Soft palate – posterior roof of the mouth

Pharynx – back of the throatEsophagus – carries food from the pharynx to

the stomachStomach – saclike structure located in the left

upper quadrant (LUQ) that is made of rugae (folds) 3 main parts:

Fundus – upper part Body-large central part Pylorus-funnel shaped part at the lower

end of the stomachChemical Digestion – hydrochloric acid and

enzymesMechanical Digestion

Small Intestines• 20 foot long tube that extends from the pyloric

sphinctor to the large intestines• Consists of 3 parts:

• Duodenum – upper most part – approx. 10 inches long

• Jejunum – middle part - approx. 8 feet long• Ileum – lower part - approx. 12 feet long

Digestion is completed here along with enzymes from the pancreas and liver

Contains finger-like projections called villi that aid in absorption of nutrients into the bloodstream

Small Intestine Villus

Circular folds

Villi

Epithelial cells

Capillaries

Lacteal

Vein

Artery

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Large IntestinesPassageway for waste products beginning at the

end of the ileum and extending to the anusAbout 5 feet in lengthFunction is to absorb water and minerals and

eliminate wasteCecum – 2-3 inchesAppendix – small appendageAscending colonTransverse colonDescending colonSigmoid colonRectumAnus

Liver

Gallbladder

Duodenum

Bile duct

Pancreas

Pancreatic duct

To small intestine

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Site

Mouth

Stomach

Small intestine(from pancreas)

Small intestine

Site

Mouth

Stomach

Small intestine(from pancreas)

Small intestine

EnzymeEnzyme Role in DigestionRole in Digestion

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Salivary amylase

Pepsin

Amylase

Trypsin

Lipase

Maltase, sucrase, lactase

Peptidase

Breaks down starches into disaccharides

Breaks down proteins into large peptides

Continues the breakdown of starch

Continues the breakdown of protein

Breaks down fat

Breaks down remaining disaccharides into monosaccharides

Breaks down dipeptides into amino acids.

Peptic Ulcer Disease (PUD)

•Open sore in the digestive tract caused by:•Action of the hydrochloric acid•Helicobacter pylori bacteria

•S/S•Heartburn, abdominal pain

•Tx•Antibiotics•Nonsteriodal anti-inflammatory drugs•Avoiding caffeine, smoking, and alcohol

Hernia

•Protusion of any organ, tissue, or structure through the wall of the cavity in which it is naturally contained•Inguinal - groin•Umbilical - umbilicus•Diaphragmatic - abdomen•Hiatal - abdomen•S/S

•Varies according to site•Tx

•Surgical repair

Intestinal Obstruction

•Partial or complete blockage in the small or large intestines that prevents forward flow of digestive products caused by tumors, twisting of the intestines, scar tissue, etc.•S/S

•Abdominal pain, vomiting•Lack of bowel sounds

•Tx•Insertion of an intestinal tube•Surgery

Hemorrhoids

•Enlarged veins in the anal canal caused by pressure from straining during bowel movements, pregnancy, prolonged sitting•S/S

•Bleeding, pain, itching•Tx

•Cold compresses•Stool softeners•Analgesic ointments•Surgical removal

Hepatitis

•Inflammation of the liver•Hepatitis A - Infectious Hepatitis •Hepatitis B or C - Serum Hepatitis

•S/S•Hepatitis A – nausea, vomiting, diarrhea•Hepatitis B, C – possible flu-like symptoms, by may remain asymptomatic for years•Both - Jaundice

•Tx•Hepatitis A – no specific tx available •Hepatitis B- vaccination or immune globulin after exposure

Diverticulitis

•Small, blisterlike pockets develop in the inner lining of the large intestines and may balloon through the intestinal wall•S/S

•Usually asymptomatic unless they become inflamed •Pain in the LLQ, extreme constipation, or diarrhea, fever, occasional blood in the stool

•Tx•Antibiotics•Soft diet•Surgery in severe cases