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1-2 Food and Nutrition
A. Food and Energy
B. Nutrients
1. Water
2. Carbohydrates3. Fats
4. Proteins
5. Vitamins
6. Minerals
C. Nutrition and a Balanced Diet
Section 38-1
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include
include
such as such as
are made of include includeare made using
Section 38-1
Nutrients
Carbohydrates Fats MineralsProteins Vitamins
Simple Complex Amino acids Calcium Iron
Fatty Acids Glycerol
Sugars Starches Fat-solubleWater-
soluble
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MetioninaTriptfanoFenilalaninaLeucina
TreoninaValinaIsoleucinaLisina
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Types of Vitamins
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
Function
Important for growth of skin cells;
important for night vision
Promotes bone growth; increases
calcium and phosphorus
absorption
Antioxidant; prevents cellulardamage
Needed for normal blood clotting
Normal metabolism of
carbohydrates
Normal growth; part of electrontransport chain; energy
metabolism
Section 38-1
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Types of Vitamins
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
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
Section 38-1
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Types of MineralsSection 38-1
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; many
fruits 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
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Fats
Sugars
Fats, Oils, and Sweets (use sparingly)
Soft drinks, candy, ice cream, mayonnaise, and other
foods in this group have relatively few valuablenutrients.
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, 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.
Food Guide PyramidSection 38-1
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1-3 The Process of DigestionA. The Mouth1. Teeth
2. Saliva
B. The Esophagus
C. The Stomach
1. Chemical Digestion2. Mechanical Digestion
D. The Small Intestine
Accessory Structures of Digestion
E. Absorption in the Small Intestine
F. The Large Intestine
G. Digestive System Disorders
Section 38-2
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The Digestive Enzymes
Site
Mouth
Stomach
Small intestine
(from pancreas)
Small intestine
Enzyme Role in Digestion
Section 38-2
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.
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Mouth
Salivary glands
Stomach
Pancreas (behind
stomach)Large intestine
Small intestine
Rectum
Gallbladder
(behind liver)
Liver
Esophagus
Pharynx
The Digestive SystemSection 38-2
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Liver
Gallbladder
Duodenum
Bile duct
Pancreas
Pancreatic duct
To rest of small intestine
The Liver and the PancreasSection 38-2
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Small Intestine Villus
Circular folds
Villi
Epithelial cells
Capillaries
Lacteal
Vein
Artery
The Small IntestineSection 38-2
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The Large Intestine
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Kidney (Cross Section)
Cortex
Medulla
Vein Artery
Kidney
Ureter
Urinary bladder
Urethra
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Kidney Nephron
Cortex
Medulla Renalartery
Renal vein
Ureter
To the bladder
Bowmans
capsule
Glomerulus
Capillaries
Collectingduct
To the ureter
Loop of Henle
Artery
Vein
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