Human Biology 11
Nutrient Procurement Program
Time – 2 Weeks (Term 2. Weeks 2, 3 & 4)
Content – General Objectives
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Describe the body's requirements for nutrients and oxygen to supply energy
and matter for activity, growth, repair and replacement
Explain how the digestive system facilitates the absorption of nutrient
molecules
Use food composition tables to analyse a diet and demonstrate competence in
conducting chemical tests on foods
Content – Specific Objectives
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Cells require nutrients – amino acids, simple sugars, fatty acids, vitamins and
minerals to supply energy for metabolism and matter for synthesis.
Concept of balanced diet, dietary defects.
Energy values of foods. Variations in dietary needs in infancy, adolescence
and pregnancy.
The derivation of these nutrients from proteins, carbohydrates and lipids.
Simple chemistry of carbohydrates, lipids and proteins at the level of their
major building blocks, i.e. glucose, amino acids, fatty acids and glycerol.
Mechanical digestion, the four types of teeth.
Tooth structure, deciduous and permanent teeth, dental formulae, dental
diseases.
Chemical digestion by enzymes; names (use source terms e.g. salivary
amylase) source, substrate and product.
The structure of the alimentary canal in relation to its functions – secretion,
absorption, peristalsis and defecation.
Anorexia nervosa, ulcers, indigestion, constipation and bowel cancer.
The role of the circulatory and lymphatic systems in absorption and transport
of products of digestion via the liver to the tissues.
Food poisoning and health regulations for the food industry.
Program
Text Chapters 2 to 5.
Objective
Simple chemistry of
carbohydrates, lipids
and proteins, nucleic
acids
Text Pages
23 - 34
Cell requirements for
nutrients
37 - 39
Concept of balanced
diet.
40 - 41
Dietary defects.
46 - 53
Chapter 4
RQ 1 to 5
AYK 1 – 5
Act 4.2 Vitamin C (possible
assessment)
The structure of the
alimentary canal
57 - 68
Mechanical digestion,
the four types of
teeth.
Chemical digestion by
enzymes
57 - 59
Chapter 5
RQ 2, 3, 4, 8, 9
AYK 4, 7
Act 5.1 Rats versus Humans
RQ 1, 5
AYK 3
Absorption and
transport of
products of digestion
Ch 2 plus
64 – 65
(mainly)
Exam
Exam
59 – 64
(parts)
Tasks
Chapter 2
RQ 1 to 3, 8 & 9.
Draw models for each molecule.
Act 2.2 Testing for Organic
Compounds (or lab manual act)
Chapter3
RQ 2,4
AYK 1,2
Chapter 3
RQ 1, 5, 8, 9
RQ 6, 7
AYK 5, 6
Act 5.2 Starch Digestion
(assessment)
Act 5.3 A digestive enzyme
RQ 10, 11
Act 2.1 Diffusion
Exam
Assessment
Task
Act 5.2. Starch Digestion (or Act
4.2 Vitamin C)
Homework and Attitude
Test
Semester One Weighting
4%
5%
6%
Websites
http://www.innerbody.com/image/digeov.html
http://encarta.msn.com/encyclopedia_761575197/Digestive_System.html
http://en.wikipedia.org
http://digestive.niddk.nih.gov/ddiseases/pubs/yrdd/index.htm
http://www.teachnet.ie/farmnet/Digestive.htm
http://www.vivo.colostate.edu/hbooks/pathphys/digestion/index.html
(harder)
Terminology List
Abdominal cavity - One of the major compartments of the body, the abdominal cavity houses the
gastrointestinal tract.
Absorption - The stage of digestion during which nutrients are transported into the blood stream.
Active Transport - The mechanism of transport during absorption that requires an electrochemical
gradient and energy to transport nutrients into the blood stream.
Amylase - An enzyme produced by the pancreas that is responsible for the degradation of
carbohydrates.
Assimilation - The stage of digestion during which nutrients are delivered to the rest of the body.
Bicarbonate - A basic electrolyte that is produced by the exocrine pancreas, bicarbonate aids in
maintaining neutrality in the small intestine.
Caecum - The dilated entrance to the colon.
Chyme - The result of mixing food bolus with acid in the stomach.
Colon - The large intestine.
Diffusion - The process of absorption occurring across a gradient that does not require energy.
Digestion - The process by which large food particles are broken down into nutrients through
mechanical and chemical degradation.
Duodenum - The first portion of the small intestine.
Electrolytes - Anions and cations found in the blood stream.
Elimination - The stage of digestion whereby waste products are eliminated.
Enzymes - Molecules responsible for breaking down proteins, fats, and carbohydrates.
Epithelium - The layer of cells that lines the intestine.
Ileum - The third portion of the small intestine.
Intestinal Phase - The phase of gastric acid secretion that is stimulated by protein in the small
intestine.
Jejunum - The second portion of the small intestine.
Lipase - An enzyme produced by the pancreas responsible for the digestion of fats.
Lymphatics - The series of connections of vessels that transport cells of the immune system
throughout the body.
Mucosa - The lining of the intestinal lumen.
Nutrients - The final products of digestion that are absorbed into the blood stream.
Passive Transport - The mechanism of transport of nutrients into the blood stream that requires a
gradient or carrier molecule.
Pepsin - An enzyme produced in the stomach responsible for protein degradation.
Peristalsis - The squeezing mechanism of the gastrointestinal tract that keeps the contents of the
lumen in constant motion from the mouth to the anus.
Salivary Amylase - The enzyme produced by the salivary glands responsible for starch degradation.
Secretion - The stage of digestion during which materials needed for digestion are released into the
lumen of the intestine.
Serosa - The outer layer of the intestinal tract.
Sphincter - A specialized circular muscle that serves a gate-keeping function that prevents the free
passage of material.
Study Questions
1. List all the nutrient groups that are essential.
2. What are the advantages of obtaining energy from carbohydrates rather then
energy-rich lipids and
proteins?
3. Why do "energy drinks" contain glucose rather than cheaper sucrose?
4. List all the things that happen to a piece of beef from entry into your mouth to
absorption into the bloodstream. Include all processes & structures that occur.
5. Why are lipids used to separate fluids in the body? Eg in membranes.
6. How does the structure of your mouth suit it's function?
7. How does the structure of the alimentary canal allow the movement of food from the
oesophagus to the rectum? Is this structure uniform throughout?
8. If you were a dietitian, what advice would you give to a person who recently had
surgery to remove their stomach?
9. There are 3 main types of carbohydrates. Name them.
10. Give the hydrogen/oxygen ratio for carbohydrates.
11. What are the functions of carbohydrates, lipids and proteins?
12. Explain the role of the lymphatic system has in the absorption of lipids.
13. Organic compounds generally contain what element?
14. What is the dental formula for humans?
15. Explain what is meant by:
(i) Mechanical Digestion.
(ii) Chemical Digestion.
16. What is the function of the liver?
17. Name the major food tests for carbohydrates, lipids and proteins.
18. What is the function of the gall bladder?
19. Why is eating a wide range of food important to our functioning?