1. Digestive System Notes
Nutrition

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

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: C6H12O6

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
8 essential – must be obtained from food
12 non-essential – can be made by the body
functions as a solvent and transport system
4. WATER

17. MICRONUTRIENTS
needed in small amounts
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!!!!!

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