Science of Human Nutrition- week 6
Science of Human Nutrition- week 6 NUTR 23511-009
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Popular in Nutrition
PHIL 1000 - 01
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This 3 page Class Notes was uploaded by Kathryn Notetaker on Friday October 7, 2016. The Class Notes belongs to NUTR 23511-009 at Kent State University taught by Tanya R. Falcone (P) in Fall 2016. Since its upload, it has received 3 views. For similar materials see Nutrition in Nutrition at Kent State University.
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Date Created: 10/07/16
Science of Human Nutrition Week 6 notes Chemical, Biological and Physiological aspects of nutrition Overview our bodies are in a continuous state of renewal nutrients in the food we eat are used to renew body tissues These nutrients become available to the body through processes termed digestion and absorption Digestive system is everything that takes part in breaking down food- very important our cells have wide range of a lifespan of 12 hours- 3 months ex. taste buds- every 7 days cells die and renew body tissues (bones, heart and blood vessels, nerves) are continually renewing themselves nutrients that come from food help these processes Every day approx.. 5% of our body weight is replaced by new tissue Apoptosis- cell death substances in our blood replaced body fluids replaced To visualize: you weigh 100 lbs but you weigh 95 lbs at night before bed in the morning you weigh 100 lbs again the number 1 leading cause of death amongst anorexic people is heart disease examples of cell renewal cells lining the intestinal tract are replaced every 1-3 days cells in the skin replaced every month red blood cells turn over every 120 days go through poptosis- iron recycled and reformed into a red blood cell Nutrient availability in the body digestion- the breakdown of the food you eat into the most simplest of particles single particles are also called absorbable unites Absorption- taking nutrients that have been broken down through digestion and crosses through the barrier into the body (gut to blood) Digestion overall digestion starts with sight and smell The process by which food is broken down into absorbable units (when the nutrient is available to use) occurs 3-4 hours post meal a smaller snack/meal can take 1-2 hours liquid 20-45 minutes Digestive system remember liver, gallbladder, mouth, tongue, salivary glands, large intestine, esophagus, stomach, pancreas, small intestine Oral cavity 25-30 ft long muscular tube and organs Salivary glands lubricates food saliva produces 2 enzymes that help break down carbs and fats Amylase- for carbs lipase- fats to remember: think lipids or liposuction Enzymes are very specific, not used for anything else besides that 1 purpose 10 % of what we eat helps keep gut alive Mouth: keeps food in Tongue- helps move food, get saliva mixed in with food that saliva produces enzymes to help breakdown food, has to be done before it reaches stomach Esophagus- helps with passage of food to the stomach through a wave like motion called peristalsis helps to separate a very basic environment (mouth) and a very acidic environment (stomach) Stomach- secretes a particular enzyme hydrochloric acid- breaks down fats, proteins and carbs enzyme that breaks down proteins is pepsin- secreted by the stomach mix, churns and liquefies food Must properly chew foods in order for the epiglottis to properly open and close All of digestion occurs in the mouth, stomach, small intestine gastrointestinal tract small intestine the main site of absorption produces enzymes to break down carbs specifically (amylase) enzymes to break down proteins and fats come from outside large intestine: water and sodium absorption gut bacteria, dormant bacteria lactase, sucrose, maltose most enzymes end with “ase” Assisting organs liver: produces bile that aids in fat digestion gallbladder: stores and secretes bile bile is specific to fat breakdown in the small intestine pancreas produces amylase (carbs), lipase (fat), and tripsim (protein)
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