The document provides teaching materials about the digestive system for grades 9-12, including standards, related links, discussion questions, activities, and reproducible materials. It aims to educate students about how their digestive systems work to power their bodies and the importance of making good nutrition and exercise decisions. Key points covered include the roles of different organs like the stomach, small intestine, and liver in breaking down food and absorbing nutrients into the bloodstream. Common minor digestive issues are also discussed.
Presentation seminar in nutrition- stress, malnutrition and comfort food-LAST...Stephanie Nehme
油
The document discusses stress-induced overeating and its physiological and psychological causes and consequences. It outlines how stress activates the body's stress response systems like the HPA axis and causes increases in cortisol that can lead to visceral fat accumulation and insulin resistance over time. Chronic stress has been shown to shift food preferences towards calorie-dense "comfort foods" high in fat and sugar. Human studies discussed found that stressed individuals, especially women and restrained/emotional eaters, tend to overeat high-calorie foods and have worse metabolic outcomes. Recommendations to prevent stress-induced overeating include cognitive-behavioral counseling to change eating behaviors and thoughts, as well as increasing physical activity which can help modulate stress responses and
This document discusses different methods for allocating joint costs among joint products. It begins by defining key terms like joint costs, joint products, byproducts, and splitoff point. It then explains four different approaches to allocating joint costs: 1) market-based methods including sales value at splitoff, estimated net realizable value, and constant gross margin percentage; and 2) physical measure methods. Examples are provided to illustrate how to allocate joint costs using the sales value at splitoff and estimated net realizable value methods.
Childhood obesity is a serious public health problem globally. The prevalence of obesity among youth has been increasing steadily. Children who are overweight or obese are likely to stay obese into adulthood and are at risk to develop obesity related serious health problems including early puberty, insulin resistance, Type 2 diabetes, hypertension, heart disease, stroke, sleep apnea, fatty liver disease, high cholesterol and orthopedic issues. These complications may lead early death. Also youth with overweight or obesity are at risk to develop psychological diseases such as depression, poor body image, eating disorder, and behavioral and learning disorders.
This document discusses creating positive mealtime environments in childcare settings. It identifies benefits such as children learning eating skills through social interaction. Key aspects of positive mealtime environments include serving healthy foods family-style to promote choice, self-regulation, and reducing picky eating. The document provides examples of supportive versus controlling statements and introduces the Building Mealtime Environments and Relationships resource to evaluate mealtime practices. Participants are encouraged to consider steps to improve mealtime environments and overcome potential barriers.
The document summarizes an autism clinic's development of the Autism Spectrum Food Activity Lab program. The program aims to promote healthy eating habits and a positive relationship with food for teenagers on the autism spectrum through hands-on food and nutrition activities. Sessions include activities like smoothie making, pizza making with alternative crusts, and non-dairy ice cream making. Feedback from parents and teens suggests the program is helping participants broaden their palates and increasing their interest in food preparation. The organizers plan to continue building upon what they have learned to further their goals.
This document outlines a lecture on infant nutrition. It discusses assessing newborn health, including birthweight and factors related to infant mortality. It covers infant development, including motor, cognitive, and digestive system development. It also addresses energy and nutrient needs of infants, including calories, protein, fat and other nutrients. The document discusses physical growth assessment of infants and common feeding practices in early infancy, including breastfeeding and formula. It concludes by covering the development of infant feeding skills.
The instructional module aims to promote healthy eating and living habits. It will present information in a multimedia format and apply the ADDIE model. The goals are for children to make better nutritional choices with food and stick to an exercise plan. The target learners are children ages 3-14. The module will introduce the food pyramid and its components, discuss each food group, and have the children analyze their current diets and create healthier food logs applying what they learned.
This document outlines a health project for 8th grade students. Students will track what they eat and exercise each day for a month using a journal. They will calculate calories and discuss lifestyle improvements in groups. Finally, students will create an informational skit about changes they will or won't make to eating and exercise habits. The project aims to teach students about healthy diets, calories, food groups, and how diet and exercise affect the body and brain.
This document discusses nutrition and its importance for both children and adults. It defines nutrition as the process of nourishing the body and provides several key points about nutrition:
- Nutrition is essential for growth, development, and overall health and well-being.
- A balanced diet from the major food groups is important, as is staying hydrated with water.
- Dieting is not recommended for children, who should focus on healthy eating and physical activity.
- Physical activity is also critical, with recommendations that children get at least 1 hour per day of moderate to vigorous activity.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
This document provides an overview of infant nutrition and development. It discusses that newborns are at highest risk of mortality in their first 28 days of life, so appropriate feeding and care are crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, physical growth assessment, and infant feeding skills.
This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
This document provides a lesson plan on making healthy lifestyle choices to improve physical and mental health. It discusses how daily decisions around diet, exercise, and other behaviors can impact risk for diseases. Specific topics covered include the health effects of eating fast food, saturated fats, sugars, and simple carbohydrates. The lesson emphasizes choosing a diet with vegetables, whole grains, fish, nuts and limiting red meat and processed foods to help prevent cancer, diabetes, and heart disease. Regular exercise is also highlighted as important for overall health and longevity.
Here are some things to consider when choosing what to eat:
- Nutritional value - Choosing foods that provide important nutrients your body needs to function well and stay healthy. Consider protein, vitamins, minerals, fiber, etc.
- Health benefits - Selecting foods known to help reduce risk of diseases or support overall wellness. Things like fruits/veggies, whole grains, lean proteins, etc.
- Taste preferences - While health is important, enjoyment of food also impacts what you choose to eat regularly. Balance taste and nutrition.
- Cost - Being mindful of budget when grocery shopping and meal planning. Some healthy options can be more expensive so balance is key.
- Convenience - E
The document provides anticipatory guidance for families with toddlers to promote health and safety. It discusses recommendations in 3 key areas:
1) Promoting healthy and safe habits such as frequent handwashing, cleaning toys, limiting TV time, and maintaining regular sleep schedules.
2) Injury prevention including using forward-facing car seats, maintaining a safe home environment, and proper supervision around water, smoke, and hazards.
3) Nutrition with recommendations to provide 3 meals and 2-3 snacks per day and make mealtimes family-oriented.
The guidance aims to educate caregivers on child development and injury risks to help prevent problems and ensure toddler well-being.
The document outlines a student project to create 5 healthy recipe videos for UNACH students. The project aims to help improve student health, digestion, and academic performance by providing quick and inexpensive healthy meal options. The project will gather recipe information from sources on nutrition and healthy eating. Digital apps will be used to edit a tutorial video compiling the recipes, which will be published on YouTube. The video recipes are intended to promote a balanced diet for students in line with research on the benefits of fiber, nutrients, and a varied diet for growth and disease prevention.
The document outlines a student project to create 5 healthy recipe videos for UNACH students. It aims to help improve health, digestion, and academic performance. The project will gather quick and cheap healthy recipe ideas, classify the information, and edit videos using apps like InShot and CapCut. A literature review discusses the importance of a balanced diet with nutrients from fruits, vegetables, and grains for health, digestion, and disease prevention. The project will resolve issues around an immediate society by developing recipes promoting a good, immediate diet for students using digital tools like TikTok.
This document provides an overview of infant nutrition and development from the School of Nutrition and Dietetics at Universiti Sultan Zainal Abidin. It discusses how newborns are at highest risk of mortality in their first 28 days of life, making appropriate feeding and care crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, and infant feeding skills.
CP-Care - Module 1 - Prevention of secondary problemsKarel Van Isacker
油
CP-Care curriculum, training course and assessment mechanism (ECVET based)
Website: http://cpcare.eu/en/
This project (CP-CARE - 2016-1-TR01-KA202-035094) has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This document discusses health education and nutrition over several pages. It defines health education as educating people about health in various areas like physical, emotional, and spiritual health. It also discusses the role of health educators and organizations like the World Health Organization and National Commission for Health Education Credentialing that are involved in health education. Several pages cover topics like supporting healthy eating, nutrition goals and recommendations, and the importance of nutrition for both short-term and long-term health.
This document provides guidance for teaching the biological process of digestion to Year 2 students. It includes suggestions for assessing students' prior knowledge of digestion, using models to teach the parts of the digestive system, having students create diagrams to label the digestive system, and using role playing and creative works like poems to demonstrate understanding of the digestive process. Suggested assessment questions are provided to evaluate students' comprehension. References for further resources on teaching digestion are also listed.
21720201Chapter 14Eating and WeightHealth Ps.docxRAJU852744
油
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
Food nourishes the body by providing energy for
activity
Digestion begins in the mouth
Salivary glands provide moisture that allows food to
have taste
Importance of good mastication
The Digestive System
The Digestive System
Food is swallowed and then moves through the
pharynx and esophagus
Peristalsis moves food through the digestive
system
In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
Most nutrients are digested in the small intestine
Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
associated with weight gain, insulin resistance,
inflammation
Probiotics
contain live microorganisms
maintain or improve the "good" bacteria (normal microflora)
in the body
e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
act as food for human microflora
helps improve microflora balance
e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
chronic stress alters the normal bacteria in the gut
Lifestyle
plenty of fiber, water, exercise and rest
Healthy Defecation
three bowel movements a day to three each week
no intestinal pain or bloating
no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
Complicated interplay of nutrients, hormones, and
inflammation
Metabolic rates differ from person to person
Ghrelin, a hormone, stimulates appetite
Leptin, a protein, signals satiation and fat storage
Insulin, a hormone produced in pancreas
unlocks cells for glucose use for energy
cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
Overeating is not the sole cause of obesity
Various methods to assess body fat
Skin-fold technique
Percentage body fat
Body mass index (BMI)
Can also be thought of in terms of social and
cultural standards
ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
Obesity rates have increased, especially
extreme obesity
past 30 years obesity rates have nearly doubled to
600 million
37.8% of US adults are obese and an additional 32.6%
are over.
21720201Chapter 14Eating and WeightHealth Ps.docxlorainedeserre
油
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
Food nourishes the body by providing energy for
activity
Digestion begins in the mouth
Salivary glands provide moisture that allows food to
have taste
Importance of good mastication
The Digestive System
The Digestive System
Food is swallowed and then moves through the
pharynx and esophagus
Peristalsis moves food through the digestive
system
In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
Most nutrients are digested in the small intestine
Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
associated with weight gain, insulin resistance,
inflammation
Probiotics
contain live microorganisms
maintain or improve the "good" bacteria (normal microflora)
in the body
e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
act as food for human microflora
helps improve microflora balance
e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
chronic stress alters the normal bacteria in the gut
Lifestyle
plenty of fiber, water, exercise and rest
Healthy Defecation
three bowel movements a day to three each week
no intestinal pain or bloating
no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
Complicated interplay of nutrients, hormones, and
inflammation
Metabolic rates differ from person to person
Ghrelin, a hormone, stimulates appetite
Leptin, a protein, signals satiation and fat storage
Insulin, a hormone produced in pancreas
unlocks cells for glucose use for energy
cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
Overeating is not the sole cause of obesity
Various methods to assess body fat
Skin-fold technique
Percentage body fat
Body mass index (BMI)
Can also be thought of in terms of social and
cultural standards
ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
Obesity rates have increased, especially
extreme obesity
past 30 years obesity rates have nearly doubled to
600 million
37.8% of US adults are obese and an additional 32.6%
are over ...
This document discusses the pediatric obesity initiative at Cleveland Clinic Children's Hospital. It begins by establishing obesity as the most prevalent chronic disease in childhood. It then discusses the scope and definition of obesity, prevalence trends, and consequences of obesity like hypertension, diabetes and social stigma.
The document outlines Cleveland Clinic's key objectives to address obesity through prevention education, clinical treatment programs, and community outreach. It provides examples of school-based interventions and curriculums to teach nutrition literacy. Data from studies on a BMI screening program and a pediatric weight loss program are presented. Finally, it discusses using comprehensive policy and environmental strategies modeled after anti-tobacco efforts to most effectively address the obesity epidemic.
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docxfelicidaddinwoodie
油
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
Food addiction facts and fallacies neuroplasty of the brain meet up sept 25 2...wiseheartwellness
油
Information describing the truths and myths about food addiction, ;how it is caused and some avenues to start to explore and address it with interventions that change the function and structure of the brain.
The document outlines the five themes of geography that were developed by the Joint Committee on Geographic Education and the American Association of Geographers to focus student thinking when studying geography. The five themes are: location, place, human-environment interaction, movement, and regions. Each theme is briefly defined.
The document provides information about a biology lesson on cells. It includes objectives, agendas, and instructions for assignments on organelles and their functions. Students are tasked with explaining how at least 5 organelles work together to make and use proteins. They will view cells under a microscope and identify various cell components by making wet mount slides from different organisms. The document outlines safety protocols for the lab and requirements for completing the assignments.
This document outlines a health project for 8th grade students. Students will track what they eat and exercise each day for a month using a journal. They will calculate calories and discuss lifestyle improvements in groups. Finally, students will create an informational skit about changes they will or won't make to eating and exercise habits. The project aims to teach students about healthy diets, calories, food groups, and how diet and exercise affect the body and brain.
This document discusses nutrition and its importance for both children and adults. It defines nutrition as the process of nourishing the body and provides several key points about nutrition:
- Nutrition is essential for growth, development, and overall health and well-being.
- A balanced diet from the major food groups is important, as is staying hydrated with water.
- Dieting is not recommended for children, who should focus on healthy eating and physical activity.
- Physical activity is also critical, with recommendations that children get at least 1 hour per day of moderate to vigorous activity.
This resource was created to support school garden projects in the Northern Territory of Australia. It contains sections on nutrition, gardening, food safety, and cooking with activities designed to encourage healthy eating and food production. The resource provides ideas for teachers to implement a school garden program from transition to year 6. It acknowledges organizations that contributed materials. The nutrition section includes over a dozen fun activities exploring food groups, reading labels, budgeting for food, and the connection between food, physical activity and health. Extensions allow teachers to expand lessons according to students' ages and skills.
This document provides an overview of infant nutrition and development. It discusses that newborns are at highest risk of mortality in their first 28 days of life, so appropriate feeding and care are crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, physical growth assessment, and infant feeding skills.
This document outlines the design of an instructional module to promote healthy eating and living habits for youth. It includes:
1. An analysis of the needs and context, identifying the problem of childhood nutrition and goal to educate children and families on making better nutritional choices.
2. The design phase, which will include a pre-test, stating behavioral objectives, and introducing concepts like the food pyramid and food journaling through exploration of the mypyramid.gov website.
3. Emergent technologies that will be used like wikis, videos, and online worksheets to deliver interactive content and activities to the learners.
This document provides a lesson plan on making healthy lifestyle choices to improve physical and mental health. It discusses how daily decisions around diet, exercise, and other behaviors can impact risk for diseases. Specific topics covered include the health effects of eating fast food, saturated fats, sugars, and simple carbohydrates. The lesson emphasizes choosing a diet with vegetables, whole grains, fish, nuts and limiting red meat and processed foods to help prevent cancer, diabetes, and heart disease. Regular exercise is also highlighted as important for overall health and longevity.
Here are some things to consider when choosing what to eat:
- Nutritional value - Choosing foods that provide important nutrients your body needs to function well and stay healthy. Consider protein, vitamins, minerals, fiber, etc.
- Health benefits - Selecting foods known to help reduce risk of diseases or support overall wellness. Things like fruits/veggies, whole grains, lean proteins, etc.
- Taste preferences - While health is important, enjoyment of food also impacts what you choose to eat regularly. Balance taste and nutrition.
- Cost - Being mindful of budget when grocery shopping and meal planning. Some healthy options can be more expensive so balance is key.
- Convenience - E
The document provides anticipatory guidance for families with toddlers to promote health and safety. It discusses recommendations in 3 key areas:
1) Promoting healthy and safe habits such as frequent handwashing, cleaning toys, limiting TV time, and maintaining regular sleep schedules.
2) Injury prevention including using forward-facing car seats, maintaining a safe home environment, and proper supervision around water, smoke, and hazards.
3) Nutrition with recommendations to provide 3 meals and 2-3 snacks per day and make mealtimes family-oriented.
The guidance aims to educate caregivers on child development and injury risks to help prevent problems and ensure toddler well-being.
The document outlines a student project to create 5 healthy recipe videos for UNACH students. The project aims to help improve student health, digestion, and academic performance by providing quick and inexpensive healthy meal options. The project will gather recipe information from sources on nutrition and healthy eating. Digital apps will be used to edit a tutorial video compiling the recipes, which will be published on YouTube. The video recipes are intended to promote a balanced diet for students in line with research on the benefits of fiber, nutrients, and a varied diet for growth and disease prevention.
The document outlines a student project to create 5 healthy recipe videos for UNACH students. It aims to help improve health, digestion, and academic performance. The project will gather quick and cheap healthy recipe ideas, classify the information, and edit videos using apps like InShot and CapCut. A literature review discusses the importance of a balanced diet with nutrients from fruits, vegetables, and grains for health, digestion, and disease prevention. The project will resolve issues around an immediate society by developing recipes promoting a good, immediate diet for students using digital tools like TikTok.
This document provides an overview of infant nutrition and development from the School of Nutrition and Dietetics at Universiti Sultan Zainal Abidin. It discusses how newborns are at highest risk of mortality in their first 28 days of life, making appropriate feeding and care crucial. The document then outlines the course, discussing topics like birthweight and infant mortality, motor and cognitive development, energy and nutrient needs, and infant feeding skills.
CP-Care - Module 1 - Prevention of secondary problemsKarel Van Isacker
油
CP-Care curriculum, training course and assessment mechanism (ECVET based)
Website: http://cpcare.eu/en/
This project (CP-CARE - 2016-1-TR01-KA202-035094) has been funded with support from the European Commission. This communication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This document discusses health education and nutrition over several pages. It defines health education as educating people about health in various areas like physical, emotional, and spiritual health. It also discusses the role of health educators and organizations like the World Health Organization and National Commission for Health Education Credentialing that are involved in health education. Several pages cover topics like supporting healthy eating, nutrition goals and recommendations, and the importance of nutrition for both short-term and long-term health.
This document provides guidance for teaching the biological process of digestion to Year 2 students. It includes suggestions for assessing students' prior knowledge of digestion, using models to teach the parts of the digestive system, having students create diagrams to label the digestive system, and using role playing and creative works like poems to demonstrate understanding of the digestive process. Suggested assessment questions are provided to evaluate students' comprehension. References for further resources on teaching digestion are also listed.
21720201Chapter 14Eating and WeightHealth Ps.docxRAJU852744
油
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
Food nourishes the body by providing energy for
activity
Digestion begins in the mouth
Salivary glands provide moisture that allows food to
have taste
Importance of good mastication
The Digestive System
The Digestive System
Food is swallowed and then moves through the
pharynx and esophagus
Peristalsis moves food through the digestive
system
In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
Most nutrients are digested in the small intestine
Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
associated with weight gain, insulin resistance,
inflammation
Probiotics
contain live microorganisms
maintain or improve the "good" bacteria (normal microflora)
in the body
e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
act as food for human microflora
helps improve microflora balance
e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
chronic stress alters the normal bacteria in the gut
Lifestyle
plenty of fiber, water, exercise and rest
Healthy Defecation
three bowel movements a day to three each week
no intestinal pain or bloating
no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
Complicated interplay of nutrients, hormones, and
inflammation
Metabolic rates differ from person to person
Ghrelin, a hormone, stimulates appetite
Leptin, a protein, signals satiation and fat storage
Insulin, a hormone produced in pancreas
unlocks cells for glucose use for energy
cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
Overeating is not the sole cause of obesity
Various methods to assess body fat
Skin-fold technique
Percentage body fat
Body mass index (BMI)
Can also be thought of in terms of social and
cultural standards
ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
Obesity rates have increased, especially
extreme obesity
past 30 years obesity rates have nearly doubled to
600 million
37.8% of US adults are obese and an additional 32.6%
are over.
21720201Chapter 14Eating and WeightHealth Ps.docxlorainedeserre
油
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
Food nourishes the body by providing energy for
activity
Digestion begins in the mouth
Salivary glands provide moisture that allows food to
have taste
Importance of good mastication
The Digestive System
The Digestive System
Food is swallowed and then moves through the
pharynx and esophagus
Peristalsis moves food through the digestive
system
In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
Most nutrients are digested in the small intestine
Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
associated with weight gain, insulin resistance,
inflammation
Probiotics
contain live microorganisms
maintain or improve the "good" bacteria (normal microflora)
in the body
e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
act as food for human microflora
helps improve microflora balance
e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
chronic stress alters the normal bacteria in the gut
Lifestyle
plenty of fiber, water, exercise and rest
Healthy Defecation
three bowel movements a day to three each week
no intestinal pain or bloating
no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
Complicated interplay of nutrients, hormones, and
inflammation
Metabolic rates differ from person to person
Ghrelin, a hormone, stimulates appetite
Leptin, a protein, signals satiation and fat storage
Insulin, a hormone produced in pancreas
unlocks cells for glucose use for energy
cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
Overeating is not the sole cause of obesity
Various methods to assess body fat
Skin-fold technique
Percentage body fat
Body mass index (BMI)
Can also be thought of in terms of social and
cultural standards
ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
Obesity rates have increased, especially
extreme obesity
past 30 years obesity rates have nearly doubled to
600 million
37.8% of US adults are obese and an additional 32.6%
are over ...
This document discusses the pediatric obesity initiative at Cleveland Clinic Children's Hospital. It begins by establishing obesity as the most prevalent chronic disease in childhood. It then discusses the scope and definition of obesity, prevalence trends, and consequences of obesity like hypertension, diabetes and social stigma.
The document outlines Cleveland Clinic's key objectives to address obesity through prevention education, clinical treatment programs, and community outreach. It provides examples of school-based interventions and curriculums to teach nutrition literacy. Data from studies on a BMI screening program and a pediatric weight loss program are presented. Finally, it discusses using comprehensive policy and environmental strategies modeled after anti-tobacco efforts to most effectively address the obesity epidemic.
1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docxfelicidaddinwoodie
油
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
Food addiction facts and fallacies neuroplasty of the brain meet up sept 25 2...wiseheartwellness
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Information describing the truths and myths about food addiction, ;how it is caused and some avenues to start to explore and address it with interventions that change the function and structure of the brain.
The document outlines the five themes of geography that were developed by the Joint Committee on Geographic Education and the American Association of Geographers to focus student thinking when studying geography. The five themes are: location, place, human-environment interaction, movement, and regions. Each theme is briefly defined.
The document provides information about a biology lesson on cells. It includes objectives, agendas, and instructions for assignments on organelles and their functions. Students are tasked with explaining how at least 5 organelles work together to make and use proteins. They will view cells under a microscope and identify various cell components by making wet mount slides from different organisms. The document outlines safety protocols for the lab and requirements for completing the assignments.
Cvd definitions and statistics jan 2012nahomyitbarek
油
This document discusses cardiovascular disease (CVD) epidemiology and concepts. It defines key terms like coronary artery disease, cardiovascular disease, and surrogate measures. It provides statistics on CVD prevalence, mortality trends, and costs in the United States. Graphs show trends in CVD procedures, prevalence by age and sex, deaths by disease, and more. Risk factors discussed include age, smoking, cholesterol levels, blood pressure, diabetes, and family history. The document also discusses lifetime and 10-year CVD risk according to the Framingham Heart Study.
Concept presentation on chemical bonding (iris lo)nahomyitbarek
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This document outlines a 4-day lesson plan for teaching ionic and covalent bonding to grade 11 chemistry students according to Ontario curriculum expectations. The lesson plan includes an overview of key concepts, common student misconceptions, and activities to address them. Day 1 involves classifying compounds and demonstrations. Day 2 introduces bonding concepts. Day 3 focuses on ionic and covalent bonding through models and videos. Day 4 examines polar covalent bonding through a demonstration and building molecular models. Assessment strategies are provided for each day.
The main difference between an interpreter and a compiler is that a compiler translates the entire program into machine code all at once, whereas an interpreter translates and executes code line-by-line. Compiled programs typically run faster since the machine code has been optimized, while interpreted programs identify errors faster since they are translated and executed incrementally. Compiled programs produce standalone executable files while interpreted programs require the interpreter each time they are run.
The document discusses the structure of atoms and how electrons are arranged in shells, with the first shell holding up to 2 electrons and subsequent shells holding up to 8 electrons. It explains how atoms gain, lose, or share electrons to achieve stable electron configurations, forming ionic bonds between metals and nonmetals or covalent bonds between nonmetals by sharing electron pairs. Metallic bonds are also discussed, which involve delocalized electrons binding metal atoms.
1) The document discusses EDTA (ethylenediaminetetraacetic acid) titrations for determining metal concentrations. EDTA can form strong complexes with most metal ions and is used as an analytical tool.
2) Key concepts covered include the chelate effect whereby multidentate ligands like EDTA form very strong complexes with metal ions. The document also discusses factors that affect EDTA titrations like pH and conditional formation constants.
3) Methods of EDTA titrations described briefly include direct titrations, back titrations, displacement titrations, indirect titrations and the use of masking agents.
1) The document provides a lesson on cellular respiration that uses simulations to explore the pathways of glycolysis, the Krebs cycle, and the electron transport chain.
2) Students will learn about the key molecules and enzymes involved in each pathway, how they extract energy from glucose, and the relative energetic content of molecules like ATP.
3) The lesson assesses student understanding with embedded questions and is designed to be used with TI-Nspire technology for interactive simulations and monitoring of student progress.
Cells perform exergonic reactions like aerobic respiration to obtain energy in the form of ATP, which powers endergonic processes like biosynthesis. During aerobic respiration, glucose and other molecules like fats are broken down through glycolysis, the Krebs cycle, and the electron transport chain to generate large amounts of ATP via chemiosmosis. Aerobic respiration occurs in the mitochondria and produces approximately 36 ATP per glucose molecule.
1. Glucose is broken down into pyruvate through glycolysis, which yields 2 ATP and 2 NADH per glucose molecule.
2. In the mitochondria, pyruvate is broken down into acetyl CoA, producing CO2 and NADH. Acetyl CoA then enters the Krebs cycle.
3. The Krebs cycle further oxidizes acetyl CoA, producing CO2 and loading electron carriers NADH and FADH2. One ATP is also generated per acetyl CoA in the Krebs cycle. The electron carriers are used to power ATP production through oxidative phosphorylation.
Here are the key points from the review:
- Breathing rate increases during exercise to supply more oxygen to working muscles and remove more carbon dioxide from working muscles.
- Heart rate increases during exercise to pump more blood to deliver oxygen and nutrients to working muscles and remove waste products like carbon dioxide.
- Yes, the amount of cell respiration increases during exercise because working muscles require more ATP to power muscle contractions, so cells must undergo respiration at a higher rate to produce more ATP.
The document outlines a class on cellular respiration, with objectives to write the chemical equation for cell respiration and identify its reactants and products. The class agenda includes notes on cell respiration, reviewing how the body converts energy through ATP production in mitochondria, and a discussion of the chemical formula for cell respiration.
This document is a laboratory manual for a microbiology course at the University of Lethbridge. It provides details on the course schedule, grading breakdown, safety guidelines, and 10 laboratory exercises covering topics like microscopy, bacterial morphology, nitrogen fixation, the Ames test, biochemical tests, yeast fermentation and virology. Appendices provide additional instructions on microscope use, aseptic technique, media preparation and laboratory notebook expectations. The manual aims to guide students through hands-on learning of key microbiology principles and techniques over the course of the semester.
This document outlines the biology syllabus for grades 9 and 10 in Ethiopia. It covers 6 units for grade 9 and 5 units for grade 10. The syllabus was revised based on a needs assessment to address issues like content overload, difficulty, and relevance. Key changes included simplifying content, integrating subjects like technology and agriculture, and focusing on competencies in knowledge, skills, and values. The approach is based on constructivism, emphasizing that learners actively acquire and construct their own understanding through social and language-based learning activities.
This course syllabus outlines the topics, schedule, and requirements for a graduate level Molecular and Cellular Bioengineering course. Over 50 contact hours, the course will cover topics such as DNA engineering, gene regulation, molecular and cellular techniques, cellular functions, cell-environment interactions, tissue engineering, and advanced topics including stem cell biology and fluorescence proteins/biosensors. Students will be evaluated based on five quizzes, a class presentation, and a final exam. Recommended textbooks and research papers are provided as additional references for each major topic.
Students discussed personal responsibilities when recovering from sickness, such as telling parents when feeling unwell, staying in bed, drinking fluids, avoiding others until no longer contagious, seeing a medical professional, exercising lightly once feeling better, and taking any prescribed medicine. They learned it is important to take care of oneself and follow instructions from adults to recover from illness.
1. The document proposes a new approach called Network Inference with Pooling Data (NIPD) to learn condition-specific networks that identify both shared and unique patterns across conditions.
2. NIPD learns networks by pooling data from multiple conditions simultaneously, unlike previous approaches that learn networks independently per condition.
3. The authors apply NIPD to microarray data from yeast under different starvation conditions, finding both shared responses like respiration as well as condition-specific interactions, validating the approach.
This document discusses linear and quadratic functions. It begins by defining linear functions as having a constant slope and providing examples of linear relationships involving student grades and beer demand. It then discusses inverse linear functions and using linear functions to model tax rates. The document next discusses quadratic functions as having a u-shaped or hill-shaped graph depending on the coefficient of the x^2 term. It provides an example of solving a quadratic equation graphically and discusses how a quadratic equation can have 0, 1, or 2 solutions. The summary concludes by noting a special case where a quadratic function reduces to y=x^2.
The document summarizes key concepts about functions and lines. It defines a function as a rule that assigns unique output values to inputs. Functions can be represented graphically by plotting the points (x, f(x)). Lines on a plane can be defined by two points and have a slope that represents the rise over run. The slope formula is used to find the equation of a line in y=mx+b form, where m is the slope and b is the y-intercept. Perpendicular and parallel lines have specific relationships between their slopes.
1. Grades 9 to 12 Human Body Series
Digestive System
Your students probably dont know as much as they could about how food powers
KidsHealth.org/classroom
their bodies. The more they know about their digestive systems, the better
prepared they will be to make good decisions about nutrition and exercise, as well
Teachers Guide as treating minor digestive problems like indigestion.
This guide includes:
Standards
Related KidsHealth Links
Related Links
Discussion Questions Articles for Teens:
Activities for Students
Digestive System
Reproducible Materials
KidsHealth.org/teen/your_body/body_basics/digestive_system.html
Mouth and Teeth
KidsHealth.org/teen/your_body/body_basics/mouth_teeth.html
Standards
Metabolism
This guide correlates with KidsHealth.org/teen/nutrition/general/metabolism.html
the following National Health
Education Standards: Why Exercise Is Wise
KidsHealth.org/teen/food_fitness/exercise/exercise_wise.html
Students will:
The Food Guide Pyramid
Comprehend concepts related
to health promotion and KidsHealth.org/teen/nutrition/general/pyramid.html
disease prevention to enhance
health.
Gastrointestinal Infections and Diarrhea
Analyze the influence of KidsHealth.org/teen/infections/intestinal/diarrhea.html
family, peers, culture, media,
technology, and other factors
Indigestion
on health behaviors. KidsHealth.org/teen/diseases_conditions/digestive/indigestion.html
Demonstrate the ability to
access valid information and
products and services to
enhance health. Discussion Questions
Demonstrate the ability to use
interpersonal communication
Note: The following questions are written in language appropriate for sharing with
skills to enhance health and
avoid or reduce health risks. your students.
Demonstrate the ability to
use decision-making skills to 1. What does it mean for the digestive system to break down food? How does
enhance health. this happen in the mouth, stomach, and intestines? How does the food move
Demonstrate the ability to use from the digestive system into the rest of the body?
goal-setting skills to enhance
health.
2. In addition to the structural parts of the digestive system, various chemicals are
Demonstrate the ability to
practice health-enhancing also at work. Discuss the roles they play in digestion.
behaviors and avoid or reduce
health risks. 3. How do healthful foods help digestion? How about exercise?
Demonstrate the ability to
advocate for personal, family, 4. There are several very common problems with the digestive system, like
and community health. indigestion and diarrhea. How do they happen?
Your states school health policies:
nasbe.org/HealthySchools/States/
State_Policy.asp
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.
2. Grades 9 to 12 Human Body Series
Digestive System
Activities for Students
Note: The following activities are written in language appropriate for sharing with your students.
Whats the Problem?
Objectives:
Students will:
Learn about various diseases and problems of the digestive system
Understand how these diseases affect the bodys ability to get the nutrition it needs
Materials:
Pen and paper
Computer with Internet access or the school library
Class Time:
30 minutes
Activity:
So youve learned how the digestive system delivers nutrients to the body. But what if something goes wrong? From
common issues like diarrhea to bigger trouble like celiac disease, there are many different digestive health problems.
Some, like constipation, originate in the digestive system, whereas others dont but still cause digestive symptoms.
For example, bulimia is a mental health problem, but people with bulimia can often experience stomach damage,
tooth decay, and swollen salivary glands as a result of constant vomiting.
List the following digestive problems on a separate sheet of paper. Give a one-sentence description for each one, and
then write another sentence or two about how the problem affects the digestive systems ability to do its job.
Alcoholism
Bulimia
Celiac Disease
Constipation
Gastroesophageal Reflux Disease (GERD)
Indigestion
Inflammatory Bowel Disease
Irritable Bowel Syndrome
Lactose Intolerance
Ulcers
Extensions:
1. For each problem, write a sentence or two about how it can be prevented or treated.
2. Write a paragraph about what you think its like for a person your age to have celiac disease.
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.
3. Grades 9 to 12 Human Body Series
Digestive System
Lunch to Go
Objectives:
Students will:
Track the foods they eat as they work their way toward the bloodstream
Describe how the body breaks down these foods
Materials:
Pen
Lunch to Go handout (available at: KidsHealth.org/classroom/9to12/body/systems/digestive_handout1.pdf)
Computer with Internet access or the school library
Class Time:
30 minutes
Activity:
Food gives you energy, right? When you eat a sandwich, for example, your digestive system breaks it down into the
fuel your body needs to build tissue and keep your organs functioning properly. How does it do it? Its not sending
little chunks of sandwich to your tissues, so whats happening?
On the handout sheet, describe what happens to food at each stop along the digestive system. At the same time,
other parts of the body are playing their roles. Fill in a description of each of their functions.
Extensions:
On the back of the handout, answer these questions:
1. What can you do to help food move through your digestive system? What foods help? What roles do water and
exercise play in aiding digestion?
2. What happens when a person gets diarrhea? What should people do if they have this problem?
Reproducible Materials
Handout: Lunch to Go
KidsHealth.org/classroom/9to12/body/systems/digestive_handout1.pdf
Quiz: Digestive System
KidsHealth.org/classroom/9to12/body/systems/digestive_quiz.pdf
Answer Key: Digestive System
KidsHealth.org/classroom/9to12/body/systems/digestive_quiz_answers.pdf
KidsHealth.org is devoted to providing the latest childrens health information. The site, which is widely
recommended by educators, libraries, and school associations, has received the Teachers Choice Award
for the Family and the prestigious Pirelli Award for Best Educational Media for Students. KidsHealth comes
from the nonprofit Nemours Foundation. Check out www.KidsHealth.org to see the latest additions!
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.
4. Human Body Series
Digestive System
Name: Date:
Lunch to Go
Instructions: Use this flowchart to show how a food goes from being an item on a plate to energy for your life. In the spaces
provided, write one sentence about what happens at each location.
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.
5. Human Body Series
Digestive System
Name: Date:
Quiz
Instructions: Answer each question.
1. Your digestive system works on the foods you eat for about
a. 5 hours
b. 10 hours
c. 15 hours
d. 20 hours
2. The digestive system breaks down all food into
a. molecules
b. fluids
c. proteins
d. carbohydrates
3. During the process of absorption, nutrients from food go from
a. the intestines into the bladder
b. the blood into the organs
c. the intestines into the bloodstream
d. the mouth into the stomach
4. An adults alimentary canal is made up of the
a. pancreas, liver, and gallbladder
b. esophagus, stomach, and intestines
c. colon, rectum, and anus
d. mouth, esophagus, and stomach
5. These move food through the digestive system:
a. digestive fluids
b. enzymes
c. mucous membranes
d. smooth muscles
6. In the stomach,
a. muscles churn and mix the food with acids and enzymes
b. glands make 3 quarts of digestive juices each day
c. food leaves as a thick liquid called chyme
d. all of the above
7. The pancreas, liver, and gallbladder help digestion in these ways, respectively:
a. making enzymes; making bile and processing nutrients; and storing bile
b. producing saliva; digesting carbohydrates; and eliminating waste
c. producing hormones; producing enzymes; and eliminating waste
d. making acids; producing digestive juices; and storing enzymes
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.
6. Human Body Series
Digestive System
Name: Date:
Quiz Answer Key
Instructions: Answer each question.
1. Your digestive system works on the foods you eat for about
a. 5 hours
b. 10 hours
c. 15 hours
d. 20 hours
2. The digestive system breaks down all food into
a. molecules
b. fluids
c. proteins
d. carbohydrates
3. During the process of absorption, nutrients from food go from
a. the intestines into the bladder
b. the blood into the organs
c. the intestines into the bloodstream
d. the mouth into the stomach
4. An adults alimentary canal is made up of the
a. pancreas, liver, and gallbladder
b. esophagus, stomach, and intestines
c. colon, rectum, and anus
d. mouth, esophagus, and stomach
5. These move food through the digestive system:
a. digestive fluids
b. enzymes
c. mucous membranes
d. smooth muscles
6. In the stomach,
a. muscles churn and mix the food with acids and enzymes
b. glands make 3 quarts of digestive juices each day
c. food leaves as a thick liquid called chyme
d. all of the above
7. The pancreas, liver, and gallbladder help digestion in these ways, respectively:
a. making enzymes; making bile and processing nutrients; and storing bile
b. producing saliva; digesting carbohydrates; and eliminating waste
c. producing hormones; producing enzymes; and eliminating waste
d. making acids; producing digestive juices; and storing enzymes
息 2006 The Nemours Foundation/KidsHealth. Reproduction permitted for individual classroom use.