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Section 38-1
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.
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 38-1
Section Outline
A. Food and Energy
B. Nutrients
1. Water
2. Carbohydrates
3. Fats
4. Proteins
5. Vitamins
6. Minerals
C. Balancing the Diet
Section 38-1
Concept Map
Nutrients
include
Carbohydrates
Fats
Proteins
Vitamins
Minerals
include
are made of
are made using
include
include
Simple
Complex
such as
such as
Amino
acids
Fatty Acids
Sugars
Starches
Calcium
Glycerol
Fat-soluble
Watersoluble
Iron
Section 38-1
Types of Vitamins
Vitamin
Sources
Function
A (retinol)
Yellow, orange, and dark green
vegetables; dairy products
Important for growth of skin
cells; important for night vision
D (calciferol)
Fish oils, eggs; made by skin
when exposed to sunlight;
added to dairy products
Promotes bone growth;
increases calcium and
phosphorus absorption
E (tocopherol)
Green leafy vegetables, seeds,
vegetable oils
Antioxidant; prevents cellular
damage
K
Green leafy vegetables; made
by bacteria that live in human
intestine
Needed for normal blood
clotting
B1 (thiamine)
Whole grains, pork, legumes,
milk
Normal metabolism of
carbohydrates
B2 (riboflavin)
Dairy products, meats,
vegetables, whole-grain cereal
Normal growth; part of electron
transport chain; energy
metabolism
Section 38-1
Types of Vitamins
Vitamin
Sources
Function
Niacin
Liver, milk, whole grains, nuts,
meats, legumes
Important in energy metabolism
B6 (pyridoxine)
Whole grains, meats,
vegetables
Important for amino acid
metabolism
Pantothenic acid
Meats, dairy, whole grains
Needed for energy metabolism
Folic acid
Legumes, nuts, green leafy
vegetables, oranges, broccoli,
peas, fortified bread and cereal
Coenzyme involved in nucleic
acid metabolism; prevents
neural-tube defects in
developing fetuses
B12
(cyanocobalamin)
Meats, eggs, dairy products,
enriched cereals
Coenzyme in nucleic acid
metabolism; maturation of red
blood cells
Section 38-1
Types of Vitamins
Vitamin
Sources
Function
C (ascorbic acid)
Citrus fruits, tomatoes, red or
green peppers, broccoli,
cabbage, strawberries
Maintenance of cartilage and
bone; antioxidant; improves iron
absorption; important for healthy
gums, tissue repair, and wound
healing
Biotin
Legumes, vegetables, meat
Coenzyme in synthesis of fat;
glycogen formation; amino acid
metabolism
Choline
Egg yolk, liver, grains, legumes
Required for phospholipids and
neurotransmitters
Section 38-1
Mineral
Calcium
Phosphorus
Potassium
Types of Minerals
Sources
Diary products; salmon; sardines;
kale; tofu; collard greens; legumes
Dairy products; meats; poultry; grains
Meats; dairy products; many
fruits and vegetables; 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
Chlorine
Table salt; processed foods
Acid-base balance; formation of gastric juice
Sodium
Table salt; processed foods
Acid-base balance; body water balance;
nerve function
Magnesium
Whole grains; green leafy vegetables
Activation of enzymes in protein synthesis
Iron
Meats; eggs; legumes; whole grains;
green leafy vegetables; dried fruit
Component of hemoglobin and of electron
carriers used in energy metabolism
Fluorine
Fluoridated drinking water; tea;
seafood
Maintenance of tooth structure; maintenance
of bone structure
Iodine
Seafood; dairy products; iodized salt
Component of thyroid hormones
Zinc
Meats; seafood; grains
Component of certain digestive enzymes
Section 38-1
Food Guide Pyramid
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.
Vegetable Group
(3-5 servings)
Vegetables are a low-fat
source of carbohydrates,
fiber, vitamins, and minerals.
Fats
Sugars
Meat, Poultry, Fish, Dry Beans, Eggs,
and Nut Group
(2-3 servings)
These foods are high in protein.
They also supply vitamins and minerals.
Fruit Group
(2-4 servings)
Fruits are good sources of
carbohydrates, fiber, vitamins
and water.
Bread, Cereal, Rice
and 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.
Section 38-2
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.
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 System
 Also called the:
 Gastrointestinal tract (GI tract)
 Alimentary canal
 Function:
 Break down food
 Prepare it for absorption
 Eliminate waste
The Digestive System
Section 38-2
Mouth
Pharynx
Salivary glands
Esophagus
Liver
Gallbladder
(behind liver)
Stomach
Pancreas (behind
stomach)
Large intestine
Small intestine
Rectum
The Process of Digestion
Two types of digestion:
 Mechanical - physical breakdown of food
 Chemical - chemical breakdown of food
A. Oral (Buccal) cavity - The Mouth
1. Teeth – begins the mechanical digestion
2. Saliva – contains digestive enzymes that
help begin the chemical digestive process
B. Hard palate – anterior roof of the mouth
C. Soft palate – posterior roof of the mouth
 Pharynx – back of the throat
 Esophagus – carries food from the pharynx to the
stomach
 Stomach – 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
stomach
 Chemical Digestion – hydrochloric acid and
enzymes
 Mechanical 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
enzymes from the pancreas
and liver
 Contains finger-like projections
called villi that aid in absorption
into the bloodstream
along with
of nutrients
Section 38-2
The Small Intestine
Villus
Small Intestine
Circular folds
Epithelial cells
Villi
Capillaries
Lacteal
Vein
Artery
Large Intestines
 Passageway for waste products beginning at the end of the
ileum and extending to the anus
 About 5 feet in length
 Function is to absorb water and minerals and eliminate
waste
 Cecum – 2-3 inches
 Appendix – small appendage
 Ascending colon
 Transverse colon
 Descending colon
 Sigmoid colon
 Rectum
 Anus
The Liver and the Pancreas
Section 38-2
Liver
Bile duct
Gallbladder
Pancreas
Pancreatic duct
Duodenum
To small intestine
The Digestive Enzymes
Section 38-2
Site
Enzyme
Role in Digestion
Mouth
Salivary amylase
Breaks down starches into
disaccharides
Stomach
Pepsin
Breaks down proteins into large
peptides
Small intestine
(from pancreas)
Amylase
Continues the breakdown of
starch
Trypsin
Continues the breakdown of
protein
Lipase
Breaks down fat
Maltase, sucrase, lactase
Breaks down remaining
disaccharides into
monosaccharides
Peptidase
Breaks down dipeptides into
amino acids.
Small intestine
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