2. Review Most of a tooth is made up of what? dentin Where are nerves and blood vessels located in a tooth? the pulp cavity What is the bacteria that sticks to teeth to cause cavities? plaque The mouth, pharynx, and esophagus make up what? the oral cavity

3. What are the 3 components of saliva and what do they do? Salivary amylase: digests starch Lysozyme: antibacterial action Mucin: lubricant What is a bolus? Combination of food and saliva What does the epiglottis do? Closes over the trachea to prevent food from entering the windpipe

4. What is the common area for food and air? pharynx What is the tube that transfers the bolus from the pharynx to the stomach? What is the muscle movement that does this? esophagus – peristalsis What does the bolus become when it reaches the stomach? chyme Name the 3 parts that make up the small intestine. duodenum, jejunum, ileum

5. What are two of the main functions of the liver? blood filtration – secretes bile What do pancreatic enzymes digest? all classes of foods What happens in the large intestine? chyme is converted to feces – water & salts are absorbed – E.coli synthesizes vitamin K What are the parts of the large intestine? ascending colon, transverse colon, descending colon, sigmoid colon

6. Interesting Nutrition Facts Fast food restaurants use yellow, red, and orange because those are the colors that stimulate hunger.

7. How long can the average person live without food? Less than a week About 1 month How long can the average person live without water?

8. NOTES – NUTRITION Calorie the amount of energy needed to raise 1 gram of water 1 degree Celsius a measure of the energy contained in food Basic Aspects of Nutrients MACRONUTRIENTS needed in large amounts 4 Types carbohydrates – fats – proteins - water

9. 1. CARBOHYDRATES Function: provide energy 2 basic types sugars & starch Sugars monosaccharides simple sugars – EX: glucose, fructose, galactose chemical formula: C 6 H 12 O 6

10. disaccharides 2 simple sugars – EX: sucrose (table sugar) lactose (milk sugar)

11. Starch complex carbohydrates – long chains of sugar molecules EX: tortillas, cereal, bread, pasta, potato, rice

12. 2. FATS (lipids) Functions: helps the liver make cholesterol (used for cell membranes, myelin, estrogen, testosterone, vitamin D, bile, skin oils) helps absorb vitamins A, D, E, and K energy source insulation cushions organs

13. 2 types of lipids saturated fat – beef, lamb, pork, butter, milk, lard, cheese risk for CHD – does not allow the liver to eliminate LDL cholesterol that clogs arteries CHD = Coronary Heart Disease LDL = Low Density Lipoproteins

14. unsaturated fat – from plants, nuts, seeds, fish, avocados, olives, tuna, salmon, olive & canola oil considered the “good” fat – no LDL cholesterol

15. “Trans” fats aka: hydrogenated or partially hydrogenated oils sources: margarine, cookies, crackers, junk food used to make margarine easy to spread, resists spoilage, cheap to produce raises LDL (bad) cholesterol & lowers HDL (good) cholesterol levels – nutritionally very bad for you HDL = High Density Lipoprotein

16. 3. PROTEIN Functions: build & repair body tissue, help formation of enzymes, hormones, antibodies can also be used as an energy source made of AMINO ACIDS – 20 total 4. WATER functions as a solvent and transport system 8 essential – must be obtained from food 12 non-essential – can be made by the body

17. MICRONUTRIENTS VITAMINS Functions: essential for health and growth water soluble vitamins: B & C fat soluble vitamins: A, D, E, K Notice what’s missing??? There’s no McDonald’s, Burger King, Hot Cheetos, etc. – NO JUNK FOOD!!!!! needed in small amounts

18. MINERALS Functions: many functions – helps nerves and muscles function 7 main minerals: calcium, phosphorus, magnesium, potassium, sulfur, sodium, chloride