1. Food and Nutrition Spring 2011
Terms & Digestion
Food and Nutrition
Spring 2011

2. The Digestive System
Digestion: Process the body uses to break food into nutrients Absorption: process by which nutrients get from the digestive tract into transportation system that carries them to cells throughout the body Food is broken down in the digestive tract or Alimentary Canal

4. 7 Parts of the Digestive Tract
Mouth
Esophagus
Stomach
Small Intestine
Large Intestine
Rectum
Anus

5. Mouth
Sight, smell and taste of food stimulate the flow of a liquid called saliva. Saliva’s job is to soften and moisten food. Swallowing is an involuntary reflex.

6. Esophagus
The tube that connects the mouth to the stomach. Muscle contractions called peristalsis carry food along to it’s next location.

7. Stomach
Churns and breaks down your meal and mixes it with gastric juices. The food now becomes a thin, soupy mixture called chyme

8. Small Intestine
Digestion ends here. This tube is 20 feet long and is divided into 3 sections
Duodenum
Jejunum
Ileum
Villi: hair like projections that increase the surface of the intestinal wall
The food has now been digested. It will now be absorbed by the blood stream. Wastes will pass to the large intestine and later be eliminated.

9. Large Intestine There are four sections: Ascending Colon – goes up
Transverse Colon – goes across
Descending Colon – goes down
Sigmoid Colon – the “S” shaped part
Its function is to absorb water from the remaining indigestible food matter, and then to pass useless waste material from the body.

10. Last Part of the Digestive System. Waste is eliminated through here.
Rectum & Anus
Last Part of the Digestive System. Waste is eliminated through here.

11. Put up the projector screen and have some students come up and write on the white board the parts of the digestive system.

12. Nutrition Terms RDA Dehydration Digestion Dietary Fiber Nutrients
Complex Carbohydrates
Fortified Foods
Calorie
Nutrition
Enriched Foods
Dietary Supplements
Basal Metabolic Rate
Cholesterol

13. The science of turning food into fuel for the body
Nutrition
The science of turning food into fuel for the body

14. Nutrients
Provide materials for building and maintenance of body tissue, and regulate body processes. 6 Main Nutrients Carbohydrates Minerals Fat Vitamins Protein Water

15. Organic Nutrients – any substance that contains carbon Carbs – Minerals – Fat – Protein
Inorganic Nutrients – any substance that does not contain carbon Vitamins - Water

16. Energy We get energy from 3 of the 4 organic nutrients Fats
Carbohydrates
Protein
These Nutrients give us “fuel for our body!”

17. A unit of energy is called a CALORIE (kcal)
A unit of energy is called a CALORIE (kcal). An egg has 85 (kcals) calories 1 gm of Carbohydrate = 4 kcal 1 gm of protein = 4 kcal 1 gm of fat = 9 kcal
Calories

18. RDA The Recommended Dietary Allowance recommends that our diets have:
58% Carbohydrate – 30% Fat – 12% Protein

19. Carbohydrates Organic Nutrient Body’s main source of energy
Provides fiber for digestion and elimination
Best Sources: bread, cereals, chips, fruits, potatoes, rice, sweets and sugar

20. Proteins Organic Nutrient Body uses it to build and repair tissue
Helps regulate body processes
Helps make antibodies to fight disease
Best Sources: Milk, Cheese, Eggs, Poultry, Fish, Meat, Nuts, and Legumes

21. Fats Organic Nutrient Carry fat-soluble vitamins through the body
Some supply essential fatty acids for normal growth and skin health
Best sources: butter, margarine, lard, vegetable oil, and vegetable shortening

22. Vitamins Inorganic Nutrient Each vitamin has it’s special function.
They do not provide energy or build body tissue, but they help regulate these processes
Best Sources: Different in all foods

23. Minerals Organic Nutrient Help regulate body processes
Best Sources: different in all foods

24. Water Inorganic Nutrients
Carries nutrients to the body cells and carries waste products away
Helps keep the body cool
Best Sources: water