NUTRITION

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

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

1. ex. Butter, ice cream, red meat, cookies, chips, french fries, cheese

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

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

Protein

Protein

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

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)

Vitamins

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

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

Nutrients

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

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

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

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

0:27

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

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

Mouth Digestion –
1:08

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

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

Stomach Digestion –
1:33

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

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

Small Intestine –
2:15

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

Large Intestine –
0:58

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