Is what we choose to eat and put into our bodies , and the food we select contains nutrients- chemical

substances that provide the body with energy and everything else it needs to function 96% -human body mass- oxygen, carbon, hydrogen, and nitrogen

SIX MAJOR NUTRIENTS

Carbohydrates Protiens Lipids Water Vitamins Minerals

REVIEW OF THE DIGESTIVE SYSTEM

1.
2. 3. 4. 5.

Esophagus Stomach Small intestine Large intestine Rectum

Three other organs- the PANCREAS, LIVER, and GALLBLADDER- secrete enzyme that help reduce the food to micronutrients

MOUTH (amylase)- ESOPHAGUS(peristalsis)- STOMACH-(pepsinogen and hydrochloric acid-secreted by the gastric gland) liver produces bile to breakdown fat molecules, and protein begins to be digested.Bolus, enzyme, bile , acidsCHYME- SMALL INTESTINE- LARGE INTESTINE - RECTUM- intestinal transit time 24 hrs to 3 weeks

CARBOHYDRATES
-Is latin for hydrated water -CHO -Chemical building blocks monosaccharides- 6 carbon atoms and 6 water molecules

FOOD CHAIN
1.
2. 3. 4.

5.

Plant roots absorb water Foliage absorbs carbon dioxide( CO2) from the air Plant absorbs rays from the sun Cloroplasts in the plant take all three-H2O, sun, and CO2- and through the photosynthesis make monosaccharides Animals eat the plant and reduce the monosaccharides to glucose

CLASSIFICATION OF CHO
CHEMICAL
Monosaccharide Disaccharide

NUTRITIONAL
simple CHO

Oligosaccharide Polysaccharide

complex CHO

The main unit of CHO is a glucose molecule C6H12O6 Monosaccharide: one molecule of sugar Disaccharide: 2 molecules of sugar Oligosaccharide: two to 10 molecules of sugar Polysaccharide: more than 10 molecules of sugar

Simple sugars (mono and disa) -sweet to taste - high in calories but lack OF nutrients supplied by complex CHO milk and glucose(blood sugar) are also considered simple sugars but are not sweet to taste

MONOSACCHARIDES

GLUCOSE-blood sugar or dextrose -main currency for the bodys fuel source of energy - glycogen in muscle and the liver- fatfor future energy use FRUCTOSE- fruit sugar GALACTOSE- milk sugar

DISACCHARIDES
Sucrose - glucose+fructose = table sugar
Maltose - glucose+glucose = flavoring, breakdown product of starch

Lactose - glucose+galactose = milk disaccharide

COMPLEX CHO (POLYSACCHARIDES)

-Contain vits, minerals, fiber, and water ex. Brown rice, whole wheat pasta, legumes,fruits and vegetables Very good low-fat source 1. Oligosaccharide 2. Starch amylopectin and amylose 3. Glycogen 4. Fiber- roughage or bulk

Two classes of fiber Soluble Fiber dissolves in water Ex. Are gums, mucilage, pectin as in gelatinous substance that forms in cooked oatmeal -Foods high in soluble fiber are fruits, vegetables , grains, beans, oats, and apples

FUNCTION OF SOLUBLE FIBER

-Adds chewy or crunchy texture to foods -Gives a sense of satiety- keeps the stomach full longer -Stabilizes blood sugar- takes longer for the body to metabolize and slows release of glucose into bloodsream -Helps lower cholesterol- binds fiber and carries it out of the body in waste

INSOLUBLE FIBER- DOES NOT DISSOLVE IN WATER

Insoluble fiber is found in seeds Other ex. Are cellulose and lignin, like stringy strips in celery. Cellulose is the most abundant polysaccharide Foods high in insoluble fiber are vegetables, whole grains, wheat bran, and apples

FUNCTION OF INSOLUBLE FIBER

Insoluble fiber prevents disease by stimulating peristalsis and keeps colon muscles exercised and strong. Fiber also acts to decrease: Constipation Hemorrhoids Diverticulosis Colon cancer Incidence of appendicitis

Digestion of CHO - Problems Associated with CHO - lactose intolerance - causes dental caries -Recommended daily intake -Sugar as a Preservative -Blood glucose levels hyperglycemia(over) hypoglycemia(under) -How the body regulates blood sugar
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