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?

2. Section Outline
A. Food and Energy B. Nutrients 1. Water 2. Carbohydrates 3. Fats 4. Proteins 5. Vitamins 6. Minerals C. Balancing the Diet

3. Concept Map Nutrients include Carbohydrates Fats Minerals Proteins
Vitamins
include
are made of
are made using
include
include
Simple
Complex
Amino acids
Calcium
Iron
Fatty Acids
Glycerol
such as
such as
Sugars
Starches
Fat-soluble
Water-soluble

4. 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 cellular damage
Needed for normal blood clotting
Normal metabolism of carbohydrates
Normal growth; part of electron transport chain; energy metabolism

5. Types of Vitamins Vitamin Niacin B6 (pyridoxine) Pantothenic acid
Folic acid
B12 (cyanocobalamin)
Sources
Liver, milk, whole grains, nuts, meats, legumes
Whole grains, meats, vegetables
Meats, dairy, whole grains
Legumes, nuts, green leafy vegetables, oranges, broccoli, peas, fortified bread and cereal
Meats, eggs, dairy products, enriched cereals
Function
Important in energy metabolism
Important for amino acid metabolism
Needed for energy metabolism
Coenzyme involved in nucleic acid metabolism; prevents neural-tube defects in developing fetuses
Coenzyme in nucleic acid metabolism; maturation of red blood cells

6. 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

7. Types of Minerals 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
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
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

8. 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.
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.
Fats
Sugars

9. 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?

10. The Digestive System Also called the: Function:
Gastrointestinal tract (GI tract)
Alimentary canal
Function:
Break down food
Prepare it for absorption
Eliminate waste

11. Gallbladder (behind liver)
 The Digestive System
Mouth
Salivary glands
Stomach
Pancreas (behind stomach)
Large intestine
Small intestine
Rectum
Gallbladder (behind liver)
Liver
Esophagus
Pharynx

12. 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
Hard palate – anterior roof of the mouth
Soft palate – posterior roof of the mouth

13. 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

14. 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 along with enzymes from the pancreas and liver
Contains finger-like projections called villi that aid in absorption of nutrients into the bloodstream

15. The Small Intestine Small Intestine Villus Section 38-2 Circular folds
Villi
Epithelial cells
Capillaries
Lacteal
Vein
Artery

16. 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

17. The Liver and the Pancreas
Section 38-2
Liver
Gallbladder
Duodenum
Bile duct
Pancreas
Pancreatic duct
To small intestine

18. The Digestive Enzymes Section 38-2 Site Mouth Stomach
Small intestine (from pancreas)
Small intestine
Enzyme
Role in Digestion
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.

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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