Human nutrition

THE NEED FOR FOOD

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plants and animals feed on other organisms / plants for nutrition

In all plants / animals food is used follows

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as :

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used to make new cells and tissues
-

energy from food is used for life processes such as heart beats

substances used by food replace dead I damaged

-

cells

DIET I
☒ *

BALANCED DIET

•
Balanced diet must contain -

carbohydrates .
Mineral salts
.
fats
-

Plant fibre

.pro/-iens
-
water
•
Vita mens

ENERGY REQUIREMENTS

Cheapest energy giving food type : carbohydrates ( 17K51gr am)

•

•
foods which have the greatest energy content : fats 137kg / gram)
The cost form of 117 KJ / gram)
•

most -
heavy energy : Pro tien

Uses of energy in the body

-

Keep internal body process working

TO keep up the body temprature
-

•
we need to obtain 12,0001<5 Of energy a day to survive ( average)
-
females usually have a lower energy requirement than males

•
lower body mass

.
as children grow the energy requirement increases
-
if excess food is consumed the surplus food's energy is stored
,
as a flap of fat below the skin
•

50% Of the meal should be carbs ,

35% Should be fat ( III. Saturated fats)
remaining is made up of fibre
-

PROTIEN REQUIREMENTS

•
0.57 grams / kg of an individuals body wieght

SPECIAL REQUIREMENT

PREGNANCY

Needs no extra food

Body adapts to babies demands as it grows

•

The woman must consume enough protien , calcium -1 Vitamen D

•
 GROWING CHILDREN

-
most children need less food than adults

- Children have a larger protien requirement ratio ( 1.859ms/ kg / → of children upto 12 years old

MALNUTRITION

Simply means not

getting enough food
•

-
it food take isn't sufficient ,
tissues themselves are broken down to provide the energy
-

Leads to starvation

CORONARY HEART DISEASE

Occurs when the diet contains too much fat

reduces the diameter of arteries : Blocking blood supply to the heart

-

Results In anginal Extreme chest pain ) when

excersizing / anything Physical activity
-

w/

REFINED SUGARS ( SUCROSE )

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concentrated source of energy
-
leads to obesity

FATS

Fat deposit es c plaques) → leads to coronary heart heart disease

plaques are made from lipids and cholesterol

-
Animal fats : saturated fatty acids

-
Plant oils : Unsaturated fatty acids ( less likely to cause fatty plaques)

FIBRE

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lack of fiber → Constipation
-

food w/ fiber :
Bulky and heavy
enables peristalsis
•

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OVERWIEGHT AND OBESITY
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Excess food is converted to fat

Obese people High blood pressure

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CLASSES OF FOOD §
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•
3 classes OF food

1) Carbohydrates
2) protiens

3) fats

4) salts

5) Vita mens
6) water
7) Vegetable fibre
 CARBOHYDRATES

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Sugar 1- starch : Imp forms of
.
carbohydrates
sugar appears in our diet as sucrose
•

Natural sugars
•

: Glucose -1 Fructose

Contain the elements Oxygen

•

: carbon . Hydrogen ,

carbs are oxidised and are broken down to carbon dioxide + water

. Excess carbs : glycogen / fat

FATS

-
Fats and oils are known as Lipids

. Lipids used in cells of the body to form membrane

.
can be stored

Fatty tissue : Adipose tissue

PROTIENS

pro tien molecules consist of long chains of amino acids

.
used to build up different protiens
-

The unused amino acids are converted to glycogen in the liver ( either stored or oxidised to provide energy )

VITAMINS

-
all pvotiens + carbs have a similar structure
-

Vitamens don't
-

features shared by all Vita mens

-

Not
digested or broken down

Not built into the body

•

structures
-

essential in small quantities

Needed for chemical reactions
-

in the cell

2 types of Vita mens :

-

1) water -
solvable Vita mens : present in greens fruits & cereal grains
,

2) fat Solvable Vita mens : animal fats

-

vegetable oils ,

SALTS

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sometimes called mineral salts

provide elements for body which arent in other classes of Food

present
-

IRON

.
RBC's contain Haemoglobin ( Which contain iron)

carries oxygen around the body

-

•
iron
deficiany : Anemia
↳ lack of Haemoglobin

CALCIUM

Deposited in the bones

-

Makes them hard

'

Plays essential part in blood

-

an
clotting
calcium salts are not solvable
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 DIETARY FIBRE

consumption of vegetables large quantity

-

: of plant cells

cellulose cannot be broken down

↳ reaches the colon WIO being digested
The colon digests some of the plant cell
-

parts
-
The faeces is soften by the water in the colon
↳ Reduces time needed for it
to pass out

WATER
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70's the . tissue

-

Transports nutrients
•

Digestion uses water to break down insolvable substances

5cUR RICKETS

lack of Vita men C lack of Vita men D

-

•
Connective tissues of skin 1- BP dont form properly .
Bones are soft

Bleeding under skin . High chances of fractures

-
sworn / bleeding gums
poor healing of wounds
-

TYPES OF MALNUTRITION

KWASHIKNOR

protien malnutrition
-

.
dry skin
.
pot belly
-

Changes in hair color

weakness and irritability

MARAIS
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poor diet w/ no carbohydrate + Protien intake
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Thin skin

Hangs in folds
-

CAUSES + EFFECTS OF MINERAL AND VITAMIN DEFICIENCIES

lRO_N
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Decrease in the number of RBC's
-

iron is required by muscles + Enzyme systems

VITA MEN D

can be attained through sunlight

-

Darker skin reduces UV light absorption

-
vitamin D aids in calcium absorption
 ALIMENTARY CANAL
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KEY DEFINA MONS

Ingestion : Taking in of food substances from the mouth

Mechanical Manual breakdown Of food ( Physical) w/ 0 Chemical

Digestion changes to the food molecules
-

chemical Digestion : Conversion of large insolvable food molecules to small solvable ones
•
Absorb 1- ion : movement of food from villi to the bloodstream
-

Assimilation : movement of digested molecules → cells of the body

Egestion : from the
•

Removal of undigested molecules body .

REGIONS OF THE ALIMENTARY CANAL AND THEIR FUNCTIONS

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Tube running through the body
• lined with cells known as epithelium
-
also lined w/ mucus producing cells

↳ acts like a lubricant & Protects lining from digestive enzymes

PERI STALLS 15

layer of muscles which run around the canal : circular muscles

•
Muscles which run along the tenant of the canal : longitudinal Muscles
-

Contraction of muscles to push food down the throat : peristalsis

DIARHOEA

loss of watery faeces

lining of colon is damaged by pathogens henceforth unable to absorb water

-

-
Can lead to dehydration
'

Treatment : Oral rehydration There py

-

sipping on fluids constantly tore -

hydrate the body

CHOLERA

Acute diarrhoea
When chlora bacteria are
ingested they multiply and take over epithelial cells
-

These bacteria release toxins ( irritate linings which lead to secretion of large ants Of salt and water
-

Leads to watery faeces : acute diarreah

MECHANICAL DIGESTION

Mainly occurs in the mouth

-
we have incisors , canines , pre molars and molars -

INCISOR CANINE PRE -

MOLAR MOLAR

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front of mouth
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either side of insicors •
behind canines >
back of mouth

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Chisel -
shaped
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slightly more pointed •

2 cusps, I -2 roots
.
4.5 cusps , 2 -3 roots

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biting food
'

biting food -

tearing + grinding food •

chewing + grinding food
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TOOTH STRUCTURE crown

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part of tooth above gum : crown

roof
gum
-

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gum is a tissue above jaws

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Below enamel : Dentine ( nerve

Inside dentine : pulp cavity WI blood and blood Vessels

DENTAL DECAY

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First appears as small holes on enamel

Enamel starts dissolving exposing dentine to acids

'

-
Dentine dissolves causing cavities
-
cavities reduce distance btw outside of the tooth
.
acids irritate nerves & cause toothache

Occurs due to present of sucrose in diet

-

ones

caused mainly by keeping sugar in the for long periods of time

•

mouth

Brushing teeth can combat teeth decay as it removes the sugarcoating in the mouth

CHEMICAL DIGESTION
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mainly a chemical process

-

•
Chemicals which dissolve food : Enzymes
.
protiens become amino acids
•
starch becomes Glucose

Fats disolved into & fatty acids

-
are glycerol

CHEMICAL BREAKDOWN

STARCH

and oxygen
hydrogen , carbon
•

made of

broken down to Maltose in the first

-

stage of
digestion
•
maltose broken down into Glucose

starch → Maltose → Glucose

PROTIEN

Pro tien molecules digested into molecules known as peptides

'

•
peptide is broken down into peptides
protien → peptide → amino acids

THE MOUTH

.
food broken down by teeth and mixed with saliva

chewing increases surface area of the food

-

Saliva is an enzyme which helps to stick the small pieces to stick

together
•

saliva breaks down starch into maltose

 SWALLOWING
-
foods enter the oesophagus ,
in order for this to happen food has to pass over the windpipe
-

The epiglottis prevents food from entering windpipe

The forced goes down the oesophagus through peristalsis
-

STOMACH

elastic walls

pyloric sphincter Prevents food from leaving body

-

:
the
•

Function : Turn the food into a liquid and send it to the small intestine in small quantities
The muscles in the stomach contract and release gastric liquid and turn it into chyme
•

↳
gives food a larger surface area
•
The gastric juice contains protease enzymes which breaks protien into amino acids

•
Stomach lining : Hydrochloric acid
↳ weak solution in gastie juice (Provides best degree of acidity)
-
from stomach food enters Duoduem (1st part of small intestine)

THE SMALL INTESTINE

.
pancreatic Juice flows into the duodvem
•

pancreatic Juice contains sodium hydrocarbonate

juice dosent work in acid conditions )
↳ Nevtrilises acidic
liquid from the stomach ( pancreatic
•

Pancreatic amylase : Breaks down starch

BILE

green watery liquid which is made in the liver and stored in the gallbladder
-
-

Enters duodvem through bile duct

-
Bite contain bile salts which Emulsify fats
↳ break up fat into tiny droplets
-

along w/ breaking fats down it also nutrilizes the acidic juices from the stomach

↳ ( Bile works best in nuetral Conditions )

DIGESTION OF PRO TIEN

•
Several proteases

pepsin : secreted in the stomach

↳ breaks down pro tien → peptides

-

Trypsin : secreted in the pancreas

↳ breaks down pro tien → peptides
Epithelial cells in the villi contain Enzymes which complete the breakdown of sugar cpepidase turns peptides amino acids)
•

DIGESTION OF STARCH

Broken down in mouth & pancreas into Maltose (Dis acarid e)

Maltose broken down
by maltase ( epithilial cells)
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 ABSORPTION ¥
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•
Small Intestine : Dvodvem + IN em
-

Glucose + amino acids : Blood stream

•

gkerolt fatty acids : lacteal

THE SMALL INTESTINE ( COLON & RECTUM )

Undigested matter goes into large Intestine

cellulose
-

vegetable fibers
-

-
Colon absorbs water from undigested juices
.
faeces is the stored in the rectum and expelled from the anus in 12 -24 hours after f od consumption

ABSORPTION

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IN THE SMALL INTESTINE
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Fairly long ( large absorbing surface )
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, mama, surface increase, by go,, , , , ; , ,,

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C-pith ilium is then henceforth quick diffusion into the blood stream •

blood flow
-

Dense network Of blood capillaries