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Nutrition
2.1
2.2
2.3
2.4
2.5
2.6
Classes of Food
The Importance of Balanced Diet
Human Digestive System
Absorption of Digested Food
Reabsorption of Water and Defecation
Healthy Eating Habits
Mandy Voon
Science PT3
2015/2016
CHAPTER TWO
2.1
Nutrition
Classes of Food
CHAPTER TWO
Nutrition
Fat
- Fat is made up for carbon, hydrogen and oxygen but the ratio is different from that of
carbohydrate.
- Food rich in fats includes animal fat, butter,cheese and egg yolk (animals),palm oil,vegetable oil
and nuts ( plants)
- Fat produces twice the amount of energy compared with carbohydrate of the same weight.
- The function of fat include:
a. important source of energy,
b. as and insulator of heat to reduce heat loss from the body,
c. protecting the internal organs such as the kidneys and the heart,
d. to dissolve some vitamins in the body like vitamin A, D, E and K.
Vitamins
-
CHAPTER TWO
Nutrition
Minerals
-
minerals are inorganic substamces needed in small amounts by our body.(chemical reaction)
The minerals are needed for proper growth and development.
minerals are needed for good health.
Excess mineral remove through sweat and urine.
Fibre
- Fibre is made up of cellulose which cannot be digested by the body.
- Importance of dietary fibre:
a. Provide bulk to the instestinal contents
b. Stimulate peristalsis that helps food move along the digestive tract
- Lack of fibre in our daily diet can cause constipation and may cause piles and bowel cancer.
- Vegetables, fruit, beans, lentils and brown bread are examples of food rich in fibre.
Water
- approximately 65% to 70% of a persons body weight is made up of water.
- The body obtains water from drinking water (6-8 glasses) and fruits and vegetables that we
consumed.
- Water is needed by the body for:
a. helping in the digestion of food
b. transporting digested food substances
c. transporting excretory products such as urea.
d. maintaining the concentration of blood.
e. maintaining the body temperature
f. all metabolic processes, solvent of chemical reaction in body
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Nutrition
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Nutrition
CHAPTER TWO
Nutrition
Enzymes are special proteins produced by the body to speed up chemical reactions in the body.
Enzymes that help in the digestion of food are called digestion enzymes
3 main digestion enzymes:
Amylases-enzyme help in digestion of carbohydrates
Proteases-enzyme help in digestion of proteins
Lipases-enzyme help in digestion of fats
- Enzymes that help digestion in the mouth work well in neutral medium.
- Enzymes that help digestion in the stomach work well in acidic medium; while those in intestine
and pancreas work well in alkaline medium.
- Enzymes work well at body temperature 37 0C
2.3.2 The process of digestion in alimentary canal
- Digestion involves two process:
i) physical digestion- break down large pieces of foods into smaller paticles using teeth and
churning movements of alimentary canal
ii) chemical digestion-involves action of various enzymes in breaking down complex food
molecules
-Digestion systems is an 8 meters long tube called alimentary canal start from mouth till ends in
the anus.
CHAPTER TWO
Nutrition
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Nutrition
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Nutrition
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Nutrition
- Glucose, amino acids, minerals and water-solube vitamins are absorbed into the blood
capillaries.
- Fatty acids, glycerol and fat-soluble vitamins (vitamin A, D, E and K) are absorbed into the
lacteal.
2.6
health problems
Sugar
tooth decay,obesity,diabetes
Salt
fat/oil
lack of nutrient
health problems
Protein
kwashiorkor
CHAPTER TWO
Nutrition
Roughage/ fibre
Constipation
Vitamins