1. Processes of the Digestive System _______________ _____________ Food Breakdown: __________________ Food Breakdown: _________________ ____________

2. Processes of the Digestive System Slide 14.42b Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  ___________ – alternating waves of contraction  ___________ – moving materials back and forth to aid in mixing Figure 14.12

3. Processes of the Digestive System Slide 14.44 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Chemical Digestion  Enzymes break down food molecules into their ______________  Each major food group uses different enzymes  Carbohydrates are broken to _____ _____  Proteins are broken to __________ _____  Fats are broken to fatty ______ _________

4. Processes of the Digestive System Slide 14.45 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Absorption  End products of digestion are absorbed in the blood or lymph  Food must enter ______________ and then into _________or ________________  Defecation  __________________________________ _______________________

5. Nutrition Slide 14.63 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Nutrient – substance used by the body for growth, maintenance, and repair  Categories of nutrients  ________________________  _________________________  ___________________________ ____________-no calories or nutrition

6. Dietary Sources of Major Nutrients Slide 14.64 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Carbohydrates  Most are derived from ____________  Exceptions: ____________ from milk and small amounts of glycogens from meats  Lipids  __________________ fats from animal products  _________________ fats from nuts, seeds, and vegetable oils  __________________ from egg yolk, meats, and milk products

7. Dietary Sources of Major Nutrients Slide 14.65 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Proteins  Complete proteins – contain all essential ______________________  Most are from animal products  Legumes and beans also have proteins, but are ____________________  Vitamins  Most vitamins are used as ___________ and act with enzymes  Found in all major food groups

8. Dietary Sources of Major Nutrients Slide 14.66 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Minerals-Inorganic- ____________  Play many roles in the body  Ex:  Calcium- __________________  Iron- ________________  Most mineral-rich foods are vegetables, legumes, milk, and some meats

9. Metabolic Functions of the Liver Slide 14.78 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  _________________  Glucose molecules are converted to _______________  Glycogen molecules are __________________________________  ______________________  Glucose is ________________ after conversion from glycogen  _______________________  Glucose is produced from _____________

10. Regulation of Food Intake Slide 14.84 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Body weight is usually relatively stable  Set Point- Energy intake and output remain about equal  Mechanisms that may regulate food intake  Levels of _____________________  ______________________________  _____________________________  _______________________________

11. Total Metabolic Rate (TMR) Slide 14.86 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Total amount of kilocalories the body must consume to fuel ongoing activities  TMR____________________________ _____________________________  TMR must equal ___________________________to maintain ____________________ and maintain a constant weight

12. Metabolic Rate and Body Heat Production Slide 14.85a Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Basic metabolic rate (_____) – amount of heat produced by the body per unit of time __________  Factors that influence BMR  ____________ – small body usually has higher BMR  __________ – males tend to have higher BMR  ____________ increases BMR

13. Metabolic Rate and Body Heat Production Slide 14.85b Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Factors that influence BMR (continued)  __________ – children and adolescents have a higher BMR  The amount of ________ produced is the most important control factor  More thyroxine means higher metabolic rate (high metabolism)

14. Set Point Mentally, think about how much you weigh. This doesn’t really change a lot, no matter what you do. This is your SET POINT. –__________________________________. –___________________________________

15. Weight Loss Childhood __________ determines the number of fat cells in the adult. Fat cells in obese animals (humans included) are ________________________. Fat that is eaten becomes body fat more readily than protein or carbohydrate. The only way to lower the SET POINT is to combine ________ and _________

16. Arteriosclerosis What is it? –________________________________ –Scar tissue develops in tunica media of artery. –Leads to myocardial infarct, stroke, kidney failure. Normal Artery Fat Build Up

17. Developmental Aspects of the Digestive System Slide 14.91 Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  The alimentary canal is a continuous tube by the _______week of development  Digestive glands bud from the mucosa of the_________________tube  The developing fetus receives all nutrients through the ________________  In newborns, feeding must be frequent, _____________ is inefficient, and ______________ is common

18. Developmental Aspects of the Digestive System Slide 14.92b Copyright © 2003 Pearson Education, Inc. publishing as Benjamin Cummings  Activity of digestive tract in old age  Fewer _____________________________  _____________________  _____________(mucosa protrudes through colon wall) and cancer are more common