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

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

Processes of the Digestive System Slide 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 ______ _________

Processes of the Digestive System Slide 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  __________________________________ _______________________

Nutrition Slide 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

Dietary Sources of Major Nutrients Slide 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

Dietary Sources of Major Nutrients Slide 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

Dietary Sources of Major Nutrients Slide 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

Metabolic Functions of the Liver Slide 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 _____________

Regulation of Food Intake Slide 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 _____________________  ______________________________  _____________________________  _______________________________

Total Metabolic Rate (TMR) Slide 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

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

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)

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. –__________________________________. –___________________________________

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 _________

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

Developmental Aspects of the Digestive System Slide 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

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