Beruflich Dokumente
Kultur Dokumente
Contents
You will learn...
the concept of a balanced diet the factors that affect energy intake the problems of world food supply the effects of malnutrition the digestive system the structure and function of a villus the function of the hepatic portal vein fats function as storage substances the role of the liver
Diet
fats-sweets group
protein-rich group
vegetables group
fruits group
Diet
Food Group
Grain products Fruits and vegetables
Nutrients
Mostly carbohydrates and fibres, Vitamin B, iron and protein. Most carbohydrates and fibre. Various vitamins and minerals
Poultry, eggs, fish, red Rich in proteins, Vitamin B and meat, organ meat such as minerals such as magnesium kidneys and liver. Legumes, and zinc. nuts and seeds. Milk and milk products such Protein, Vitamins A, B and B2. as yoghurt and cheese. Main source of calcium. Candy, pastries, salad dressing, coffee and cooking oil. Supplies fats and sugar. Low in nutrient value.
Diet
Balanced Diet
A balanced diet is a diet which supplies all the essential nutrients in the correct proportions. A balanced diet must contain enough:
Protein to provide all the essential amino acids for growth and repair for the body Energy-food to meet the energy requirements of the individual Minerals and vitamins to maintain good health Roughage or dietary fibre to stimulate peristalsis Water to aid the chemical reactions in the body
Diet
Basal metabolic rate and physical activity determine energy needs. Basal metabolic rate varies with sex, age and state of health of a person.
Most victims are children less than 1 year old who have been weaned too early or have been given a poor substitute for mothers milk.
Improve the distribution of food from countries with surplus to overpopulated third world countries. Surplus wheat from USA has been distributed to famine stricken nations.
stomach cardiac sphincter pancreas pyloric sphincter descending colon large intestine rectum anus
Pharynx
Pyloric sphincter
Rectum
Anus
Mechanical digestion is the process of chewing, mashing and breaking food into smaller particles. This increases surface area for enzyme action.
Chemical digestion is the process of changing food into smaller particles through the actions of enzymes.
stomach
The bolus is being pushed towards the stomach. The waves of muscular contraction are called peristalsis.
amylase
Saliva: bicarbonate ions (HCO3-) to buffer the saliva maintain optimum pH 6.5 ~ 7.5 for starch digestion.
duodenum
Amylase Lipase
Intestinal glands
gall bladder
bile duct
duodenum
microvilli
lymph to the neck before entering the heart blood from heart blood carries non-fatty nutrients to the liver
stomach
intestinal vein
Blood is carried directly from the stomach and the intestine to the liver via the hepatic portal vein. Hepatic veins then convey it to the heart via the posterior vena cava.
oxidised water + CO2 excess glucose glycogen glycogen stored in liver cells and muscle tissues
a portion of absorbed fats are stored in adipose tissues as fat droplets some are use in the synthesis of cell membrane and the rest for energy
fat droplet nucleus large fat globule formed
for synthesis of proteins for growth and development; enzymes and hormones
excess amino acids ammonia + glycogen
food residues that cannot be digested leave the small intestine large intestine waste material compacted into faeces
Inquiry-based learning
Divide class into 3 groups Each group to brainstorm questions related to one of the following facts on chemical digestion in
Mouth Stomach Small intestine Large intestin