LO 6.

3 Malnutrition
Loc 1 - explain what malnutrition is

Malnutrition results from an unbalanced diet, in which certain nutrients are deficient, in
excess or are in the wrong proportions

If the condition persist for long time, the per health will affected.

Loc 2 – to explain effect of malnutrition using examples

Protein deficiency

Extreme form: kwashiorkor and marasmus = mental and physical development of a child is
severely impaired.

1. Marasmus
-is a drastic loss of body weight due to severe protein deficiency and a lack of
energy-providing nutrients.
-The child become very thin with wrinkled skin
2. Kwashiorkor
-Suffer because does not receive enough protein
- Has flanky skin, thin muscles and swelling of the body

Calcium, phosphorus and vitamin D and C deficiencies

1. Scurvy
- vitamin C deficiency
-poor collagen formation
- swollen and bleeding gums
2. Osteoporosis
-Insufficient intake of calcium
-bones become porous, brittle and crack easily

Excessive intake of carbohydrates and lipids

1. Diabetes
-excess glucose in blood raise the blood glucose level
-happens as body not produce sufficient insulin to convert glucose to glycogen
2. Obesity
-excess carbohydrates and lipids are converted to body fats

3. cardiovascular disease

4. high blood pressure

Loc 3 - describe ways to reduce the chance of contracting certain health problems due to
one’s diet

Kwashiorkor = eat enough proteins

Marasmus = eat enough proteins
Scurvy = take foods contain vitamin C
Osteoporosis =eat foods contain calcium
Obesity = don’t take too much food contain carbohydrates and fats
Diabetes = eat small amount of glucose

Loc 4 – describe ways to reduce the effects of certain health problems

Osteoporosis = taking calcium and phosphorus and doing regular exercise

6.4 Food Digestion

Loc 1 – state the substances required by the cells to carry out metabolic processes

- glucose , molecules (carbohydrates)

-amino acids(proteins)
-glycerols, fatty acids(lipids)

Loc 2 – list the complex substances that need to digested

-carbohydrates, proteins, lipids

Loc 3 – explain the necessity for digestion of complex substances

-glucose is oxidized to generate energy

-amino acids used to synthesise new protein such as hormones and enzymes
-lipid form plasma membrane
 Loc 4 – draw and label the human digestive

Loc 5 – state and describe the function of digestive juices and substances that aid the process of
digestion

Parts of Digestive juice Enzyme Food Product

alimentary
canal
Mouth Saliva Salivary amylase Polysaccharides Maltose
Stomach Gastric juice Pepsin Proteins Peptides
Rennin Caseinogens Casein
(milk protein)

Duodenum Pancreatic juice Pancreatic amylase Polysaccharides Maltose

Trypsin Proteins Peptides
Lipase Lipids Fatty acids + glycerols
None Lipids Emulsification of lipids
Bile
Ileum Intestinal juice Maltase Maltose Glucose
Lactase Lactose Glucose + galactose
Sucrase Sucrose Glucose + fructose
Erepsin Peptides Amino acids
 Loc 6 – explain the digestion of carbohydrates, proteins and lipids

1. Digestion in mouth

Digestion starts in the mouth. Food smells cause the salivary glands in the mouth to secrete saliva, so even
before we start eating our digestive system is primed and ready for action. Saliva contains antibacterial
compounds and various enzymes to aid the breakdown of food molecules. The enzyme salivary amylase
break starch into maltose.
The tongue to mould it into a bolus or ball for swallowing. The tongue, teeth and saliva work together to
start digestion and aid swallowing. Teeth chop and grind food, breaking the food down into pieces small
enough to be digested and increasing the surface area over which the digestive enzymes in saliva can act.
Food is then swallowed and passes into the pharynx, or throat. When we swallow, passages to the lungs and
the nasal cavity are automatically closed, and the food goes into the esophagus - a muscular tube extending
from the pharynx to the stomach. Food is propelled through the esophagus and into the stomach by means of
muscular contractions called peristalsis.

2.Digestion in the stomach

A large pouch with strong muscular walls, the stomach serves as a temporary holding station and food-
processor for the chewed and swallowed food. It has the ability to expand or contract depending upon the
amount of food it contains. The stomach aids digestion in two ways. Its strong muscular walls churn the food
into chyme and glands within the walls secrete gastric juice which help digest proteins. It that consist of :

a)Hydrochloric acids

- creates an acidic condition which optimal for action of the enzyme

- stops the activities of salivary amylase

- helps kill the bacteria

b)Pepsin

- breaks proteins into polypeptides

c) Rennin

-converting soluble milk protein, caseinogen into insoluble casein

c)Mucus – protect stomach wall from the action hydrochloric acids and digestive enzyme.

Then chyme slowly exits the stomach and passes into the small intestine

3.Digestion in the small intestine

Approximately 17 feet in length, the small intestine is a coiled tube made up of three sections - the
duodenum, jejunum and ileum.

a)Duodenum

-As the semi-digested food (chyme) enters the duodenum from the stomach, the duodenal lining releases
intestinal hormones that stimulate the gallbladder and pancreas to release special digestive juices (bile and
pancreatic juice) which help to further break down food molecules in the chyme.
 Liver

Secretes bile(alkaline greenish-yellow liquid) that stored in gall bladder

- doesn’t contain digestive enzymes that creates alkaline environment for enzyme reaction

-reduce the acidity of cyme

-bile salts emulsify lipids, transform large lumps of lipids into tiny droplets, thus providing greater

surface area for digestion by enzymes

Pancreas

Secretes pancreatic juice that contain pancreatic amylase, trypsin and lipase

- pancreatic amylase = hydrolyses starch into maltose

starc h+ water pancreatic amylase maltose

→

- trypsin = digests polypeptides into shorter chains of peptides

polypeptides+ water trypsin peptides

→

- lipase = breaks down lipids into fatty acids and glycerol

lipds+ water lipase glycerol+ fatty acids

→

b)Ileum

- secretes intestinal juice that contain enzymes to digest peptides ang disaccharides

Protein digestion

peptide+ water erepsin amino acids

→

Carbohydrates digestion

maltose+ water maltase glucose

→

sucrose+ water sucrase glucose+fructose

→

lactose+ water lact ase glucose+ galactose

→

Vitamins and minerals are extremely small and soluble and not need to be digested
Dietary fibre can’t be digested as human body don’t produce enzyme cellulase

Loc 7 – identify parts of digestive system in ruminants and rodents involved in digestion of cellulose

Ruminants

Rodents
Loc 7 – describe the digestion of cellulose in ruminants and rodents

Herbivores feeds on plants that have high percentage of cellulose but the enzyme cellulase are not produce
by animals. So they solve the problem having special digestive system

Ruminants

Ruminants like cows and goats have stomachs which are divided into four chambers, namely rumen,
reticulum, omasum and abomasums. This adaptation enables ruminants to carry out rumination, the
process of regurgitating and rechewing food. The firsts two chambers, the rumen and reticulum, are
specialised compartments which harbour large communities of bacteria and protozoa. These
microorganisms are able to produce cellulose that digests cellulose.

1. Partially chewed food is passed to the rumen, the largest compartment of the stomach. Here,
cellulose is broken down by the cellulose produced by bacteria. Part of the breakdown products are
absorbed by the bacteria, the rest by the host.

2. As the food enters the reticulum, the cellulose undergoes further hydrolysis. The content of the
reticulum, called the cud, is then regurgitated bit by bit into the mouth to be thoroughly chewed. This
process helps soften and break down cellulose, making it more accessible
to further microbial action.

3. The cud is reswallowed and moved to the omasum. Here, large particles of food are broken down
into smaller pieces by peristalsis. Water is removed from the cud.

4. The food particles finally move into the abomasum, the true stomach of the cow. Here, gastric juice containing
digestive enzymes completes the digestion of proteins and other food substances. The food then passes through the
small intestine to be digested and absorbed in the normal way

Rodents

1.In rodents like rabbits and rats, the caecum and appendix are enlarged to store the cellulose-
digesting bacteria.

2. Unlike ruminants, the breakdown products pass through the alimentary canal of rodents twice.

3.The faeces in the first batch are usually produced at night.

4.These are then eaten again to enable the animals to absorb the products of bacterial breakdown as
they pass through the alimentary canal for the second time.

5.The second batch of faeces becomes drier and harder.

6.This adaptation allows rodents to recover the nutrients initially lost with the faeces.
 Loc 9 – compare and contrast the digestive process in human, ruminants and rodents

Similarities

-Don’t produce cellulase to digest cellulose

-have alimentary canal

Differences

Aspect Human Ruminants Rodents and other

herbivores
Nutritional grouping omnivores Herbivores Mostly herbivores, sometimes
are omnivores
Num of stomach chambers One Four One
Size of caecum Not large Not large Large
Cellulase-producing bacteria/ protazoa Not present Present Present
Place where cellulase-producing - Stomach Caecum
bacteria/ protozoa are found

Regurgitation of food Does not take place Take place Does not take place
Place where cellulose is broken down - Stomach Caecum

Loc 10 – describe problems related to food digestion

Incomplete digestion of food

-cause severe pain in the abdomen, nausea, vomiting ang bloated stomach

-caused by excessive intake of food, eating too much oily food and eating too fast

Reduced production of specific digestive enzyme

-cause difficulty to digest lactose compare to a baby or a child. Known as lactose intolerance

-caused by the damaged of organ that reduce the production of enzyme