GOOD MORNING

Nutritional requirements
What do Why do
we need we need
to eat ? to eat?
 WHAT IS CALORIE
 Is a unit of energy this indicate the amount
of energy contained in food.

 Specifically, it refers to the amount of heat

energy required to raise the temperature of
1 kg (2.2lb ) of water by 1°C (1.8°F) the
greater the number of Calories in a quantity
of food the greater energy it contains.
Nutritional Requirements :
Carbohydrates – major energy for cells = 4 Calories /gram
Proteins – building cell structure, enzymes hormones muscles and bones
= 4 Calories /gram
Fats – cell membranes, steroid hormones, insulate nervous tissue,
energy source = 9 Calories

ESSENTIAL NUTRIENTS- Nutrient that we can only get from food that we
eat because our body do not synthesize them
1.Essential Amino Acids- needed to make proteins and enzymes 20
amino acids 8 could not be synthesize by humans Namely : lysine,
tryptophan, threonine, methionine, phenylalanine, leucine , isoleucine
and valine .
2.Essential fatty acids – used for making special membrane lipids ex:
linoleic acids in huma.
3.Vitamins – small amounts for normal metabolism- ex:
fat soluble vitamins A,D,E,K water soluble B, B2, B3, B12 and Vit C
4. Trace elements or Minerals –inorganic nutrients needed by the body
to form parts of enzymes, body tissue and body fluids example
Iodine , cobalt, zinc , molybdenum, manganese and selenium
 Objectives
1. Enumerate the structure or
organs involved in nutrient
procurement in animals
2. Describe the function and
structures or organs involved in
nutrients procurement and
processing.
3. Explain how food is process in a
digestive system.
The Human Digestive
System
Cells, Tissues, Organs & Systems
 Thebasic structure in the human
body is the CELL
 There are over 200 different types of cells in
the human body
 Cells of the same type combine to
form TISSUES
 Different tissues combine to form
organs (structures that work towards
a common goal)
Cells, Tissues, Organs & Systems
 Groupsof organs working together
towards a common goal are called
SYSTEMS
The Digestive System
 Digestion
 Thetransformation of food into
smaller molecules that can be used
by the body
– Two ways:
 Physical Transformation: breaking food
down physically and moving it along through
the tube
 Chemical Transformation: enzymes
produced by the body break apart different
molecules
 Anatomy of the Digestive System
 Digestive Tract
 Mouth

 Esophagus

 Stomach

 Small Intestine
 Large Intestine (Colon)
 Anatomy of the Digestive System
 Digestive Glands
 Salivary glands
 Pancreas

 Liver

 Gastric glands

 Intestinal glands
The Mouth
 The Mouth
 The Tongue
 Responsible for moving food around to different parts
of the mouth
 Teeth
 Incisors: four front teeth (top & bottom); used to
cut pieces of food
 Canines: pointy teeth beside incisors; used to shred
food (especially meat)
 Premolars: towards the back from canines; used to
grind and crush food
 Molars: at the very back; used to grind and crush
food
The Mouth
 The Mouth
 The Pharynx (throat)
 Cavity at the back of the mouth
 Place where digestive and respiratory tubes
meet
 Salivary glands
 Produce saliva
 Saliva is used to kill bacteria and begin the
digestion of starch molecules
 Three sets: parotid glands, sublingual
glands and submandibular glands
The Mouth
 The Esophagus
A tube, roughly 25 cm long and 3 cm
in diameter
 Peristaltic contractions of the walls of
the esophagus push food down to
the stomach
The Esophagus
 The Stomach
 The stomach has valves at both ends
 The cardiac sphincter (entrance)
 The pyloric sphincter (exit)

 The gastric glands produce gastric

juice (a mix of enzymes, hydrochloric
acid and mucus)
 Function: mixes food with gastric
juice to begin digesting protein and
sugars
The Stomach
 The Small Intestine
 About 7 m long and 3 cm in diameter
 Three sections
 The Duodenum: first 25 cm at the exit of
the stomach
 The Jejunum: next 2 m

 The Ileum: the final 5 m ending at the colon

 Intestinal
Glands: produce intestinal
juice (a mix of enzymes used to
digest protein and carbohydrates)
The Small Intestine
 The Liver
 The largest gland of the human body
 Produces BILE, a liquid that is stored
in the GALL BLADDER
 Bile drains down to the duodenum
when needed and is used to break
fats into smaller droplets
The Liver
 The Pancreas
A long, leaf-shaped gland below and
behind the stomach
 Produces PANCREATIC JUICE, a
liquid that drains to the duodenum
and is used to digest protein
 Also produces INSULIN, a hormone
used to help sugars leave the blood
and enter cells
The Pancreas
 Absorption
 Atthe end of the digestive process
(in the small intestine), simple
nutrients are ready to enter the
bloodstream
 Carbohydrates: simple sugars (glucose,
galactose and fructose)
 Protein: amino acids
 Fat: fatty acids and glycerol
 Vitamins
 Minerals
 Absorption
 Simple nutrients pass through VILLA
in the walls of the small intestine
 The Large Intestine (Colon)
 About 2 m long and 8 cm in diameter
 Begins with the cecum and the
appendix
 Ends with the rectum and the anus

 Divided into three sections:

 Ascending colon
 Transverse colon

 Descending colon
 The Large Intestine (Colon)
 Water is absorbed into the blood
 Some vitamins are produced by
bacteria living in the colon and then
absorbed
The Large Intestine (Colon)
 Things to do
Draw label and write down the
function. Write down different diseases
associated with Digestive system
list down 6 from different parts of the
digestive system

Identify the accessory organs for

digestion in a complete digestive
system and their function .