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Nutrients online

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The document discusses nutrients and digestion. It defines the major nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water. It describes their sources and functions. The document also discusses absorption of nutrients in the digestive system, regulation of food intake, obesity, and common digestive disorders like celiac disease, diarrhea, jaundice, and cancer.

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NUTRIENTS, CHAPTER 23 Protein, carbohydrates, protein, fats and nucleic acids Copyright 息 2011 Pearson Education, Inc.
Nutrition Major nutrients 1. Carbohydrates 2. lipids 3. proteins Minor nutrients: vitamins minerals water Copyright 息 2011 Pearson Education, Inc.
Revised Food Pyramid White rice, white bread, potatoes, pasta, sweets: use sparingly Red meat, butter: use sparingly Dairy or calcium supplement: 12 servings Fish, poultry, eggs: 02 servings Nuts, legumes: 13 servings Fruits: 23 servings Vegetables in abundance Whole-grain foods at most meals Daily excercise and weight control Plant oils at most meals (b) Healthy eating pyramid Copyright 息 2011 Pearson Education, Inc. Figure 23.1b
NUTRIENT SOURCE AND FUNCTION Copyright 息 2011 Pearson Education, Inc.
Carbohydrates Preferred energy source Used to make ATP Used by neurons and RBCs Excess stored as fat or glycogen Minimum 100g/day Found in: Complex carbohydrates (starches, grains and vegetables) Sugars (fruits, sugarcane, sugar beets, honey and milk) Copyright 息 2011 Pearson Education, Inc.
Lipids Triglycerides Saturated fats: meat, dairy foods, and tropical oils Unsaturated fats seeds, nuts, olive oil, and vegetable oils Cholesterol, found in animal products Less than 300 mg/day Copyright 息 2011 Pearson Education, Inc.
Lipid Function Functions of fatty deposits (adipose tissue) Protective cushions around body organs Insulating layer beneath skin Concentrated source of energy Cholesterol: Stabilizes membranes Precursor of bile salts and steroid hormones Copyright 息 2011 Pearson Education, Inc.
Proteins Dietary sources: Eggs, milk, fish, and meat (animal products) Legumes, nuts, and cereals contain incomplete proteins Recommend: 0.8g/kg body weight Copyright 息 2011 Pearson Education, Inc.
Proteins Uses Structural materials: Keratin Collagen Muscle proteins Functional molecules, enzymes Used for energy only when carbohydrates and fats are gone. Copyright 息 2011 Pearson Education, Inc.
Vitamins 1. Water-soluble vitamins B complex and C absorbed with water 2. Fat-soluble vitamins A, D, E, and K absorbed with lipids Copyright 息 2011 Pearson Education, Inc.
Minerals Important for body function Examples Calcium, phosphorus, and magnesium salts harden bone Iron is essential for oxygen binding to hemoglobin Iodine is necessary for thyroid hormone synthesis Sodium and chloride are major electrolytes in the blood Copyright 息 2011 Pearson Education, Inc.
ABSORPTION OF NUTRIENTS Copyright 息 2011 Pearson Education, Inc.
Absorption There are four main classes of nutrients 1.Carbohydrates (sugars) 2.Protein 3.Fats 4.Nucleic acids (DNA/RNA) / minerals water Copyright 息 2011 Pearson Education, Inc.
Absorption of Carbohydrates Digestive enzymes break sugars into absorbable pieces Salivary amylase (salivary glands) Pancreatic amylase (pancreas) Border enzymes (small intestine) Copyright 息 2011 Pearson Education, Inc.
Absorption of Proteins Pepsin (stomach) Trypsin (pancreatic proteases) Peptidases (brush border enzymes) Copyright 息 2011 Pearson Education, Inc.
Absorption of Lipids Bile salts (liver) Pancreatic lipases (pancreas) Copyright 息 2011 Pearson Education, Inc.
Absorption of Nucleic Acids Digested by pancreatic enzymes Absorbed by active transport Used for DNA and RNA synthesis Copyright 息 2011 Pearson Education, Inc.
Vitamins and Electrolyte Absorption Absorbed by small intestine Based on solubility Fat-soluble vitamins (A, D, E, and K) absorbed similar to fats Water-soluble vitamins (vitamin C and B vitamins) are absorbed by diffusion Ca2+ absorption is regulated by vitamin D Copyright 息 2011 Pearson Education, Inc.
Water Absorption 95% by small intestine via osmosis Rest reclaimed by large intestine Copyright 息 2011 Pearson Education, Inc.
CHOLESTEROL LEVELS HDL vs LDL Copyright 息 2011 Pearson Education, Inc.
Lipids and Cholesterol Cholesterol is a type of lipid Low-density lipoproteins (LDL) bad cholesterol Transport lipids to adipose tissue High-density lipoproteins (HDL) good cholesterol Uses lipids for hormone production Lowered by: stress, cigarette smoking, and coffee Increased by: Aerobic exercise Copyright 息 2011 Pearson Education, Inc.
Cholesterol Made by the liver Saturated fatty acids Stimulate synthesis of cholesterol Unsaturated fatty acids Enhance excretion of cholesterol Trans fats Reduce HDLs and raise LDLs Copyright 息 2011 Pearson Education, Inc.
Cholesterol Body shape Apple: Fat carried on upper body is correlated with high cholesterol and LDL levels Pear: Fat carried on hips and thighs is correlated with lower cholesterol and LDL levels Copyright 息 2011 Pearson Education, Inc.
FOOD INTAKE REGULATION Copyright 息 2011 Pearson Education, Inc.
Regulation of Food Intake Leptin Hormone secreted by fat cells (adipose tissue) Suppresses appetite in response to increased body fat mass Copyright 息 2011 Pearson Education, Inc.
Regulation of Food Intake Additional factors Temperature Stress Psychological factors Adenovirus infections Sleep deprivation Copyright 息 2011 Pearson Education, Inc.
Obesity Body mass index (BMI) = wt (lb) 705/ht (inches)2 Considered overweight if BMI is 25 to 30 Considered obese if BMI is greater than 30 Higher incidence of atherosclerosis, diabetes mellitus, hypertension, heart disease, and osteoarthritis Copyright 息 2011 Pearson Education, Inc.
DISORDERS OF THE DIGESTIVE SYSTEM Copyright 息 2011 Pearson Education, Inc.
Malabsorption of Nutrients Celiac Disease - gluten-sensitive enteropathy Gluten causes an allergic reaction that damages the intestinal villi Symptoms: diarrhea, fatigue, weight loss Treatment: gluten free diet all grains but rice and corn Copyright 息 2011 Pearson Education, Inc.
Diarrhea Watery stool Caused by any condition that rushes food through the large intestine before water has been reabsorbed. Cholera diarrhea cause by bacterium Vibrio cholerae Found in feces Massive dehydration Can lead to death if not treated Copyright 息 2011 Pearson Education, Inc.
Jaundice Yellowing of the skin and sclera Caused by build of up bilirubin (liver enzyme) Results from liver damage or blood disorder Copyright 息 2011 Pearson Education, Inc.
Cancer Alimentary cancers rarely have early signs Polyps Metastasized colon cancers frequently cause secondary liver cancer Prevention Regular dental and medical examination Colonoscopies after age 40 Copyright 息 2011 Pearson Education, Inc.

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Nutrients online

  • 1. NUTRIENTS, CHAPTER 23 Protein, carbohydrates, protein, fats and nucleic acids Copyright 息 2011 Pearson Education, Inc.
  • 2. Nutrition Major nutrients 1. Carbohydrates 2. lipids 3. proteins Minor nutrients: vitamins minerals water Copyright 息 2011 Pearson Education, Inc.
  • 3. Revised Food Pyramid White rice, white bread, potatoes, pasta, sweets: use sparingly Red meat, butter: use sparingly Dairy or calcium supplement: 12 servings Fish, poultry, eggs: 02 servings Nuts, legumes: 13 servings Fruits: 23 servings Vegetables in abundance Whole-grain foods at most meals Daily excercise and weight control Plant oils at most meals (b) Healthy eating pyramid Copyright 息 2011 Pearson Education, Inc. Figure 23.1b
  • 4. NUTRIENT SOURCE AND FUNCTION Copyright 息 2011 Pearson Education, Inc.
  • 5. Carbohydrates Preferred energy source Used to make ATP Used by neurons and RBCs Excess stored as fat or glycogen Minimum 100g/day Found in: Complex carbohydrates (starches, grains and vegetables) Sugars (fruits, sugarcane, sugar beets, honey and milk) Copyright 息 2011 Pearson Education, Inc.
  • 6. Lipids Triglycerides Saturated fats: meat, dairy foods, and tropical oils Unsaturated fats seeds, nuts, olive oil, and vegetable oils Cholesterol, found in animal products Less than 300 mg/day Copyright 息 2011 Pearson Education, Inc.
  • 7. Lipid Function Functions of fatty deposits (adipose tissue) Protective cushions around body organs Insulating layer beneath skin Concentrated source of energy Cholesterol: Stabilizes membranes Precursor of bile salts and steroid hormones Copyright 息 2011 Pearson Education, Inc.
  • 8. Proteins Dietary sources: Eggs, milk, fish, and meat (animal products) Legumes, nuts, and cereals contain incomplete proteins Recommend: 0.8g/kg body weight Copyright 息 2011 Pearson Education, Inc.
  • 9. Proteins Uses Structural materials: Keratin Collagen Muscle proteins Functional molecules, enzymes Used for energy only when carbohydrates and fats are gone. Copyright 息 2011 Pearson Education, Inc.
  • 10. Vitamins 1. Water-soluble vitamins B complex and C absorbed with water 2. Fat-soluble vitamins A, D, E, and K absorbed with lipids Copyright 息 2011 Pearson Education, Inc.
  • 11. Minerals Important for body function Examples Calcium, phosphorus, and magnesium salts harden bone Iron is essential for oxygen binding to hemoglobin Iodine is necessary for thyroid hormone synthesis Sodium and chloride are major electrolytes in the blood Copyright 息 2011 Pearson Education, Inc.
  • 12. ABSORPTION OF NUTRIENTS Copyright 息 2011 Pearson Education, Inc.
  • 13. Absorption There are four main classes of nutrients 1.Carbohydrates (sugars) 2.Protein 3.Fats 4.Nucleic acids (DNA/RNA) / minerals water Copyright 息 2011 Pearson Education, Inc.
  • 14. Absorption of Carbohydrates Digestive enzymes break sugars into absorbable pieces Salivary amylase (salivary glands) Pancreatic amylase (pancreas) Border enzymes (small intestine) Copyright 息 2011 Pearson Education, Inc.
  • 15. Absorption of Proteins Pepsin (stomach) Trypsin (pancreatic proteases) Peptidases (brush border enzymes) Copyright 息 2011 Pearson Education, Inc.
  • 16. Absorption of Lipids Bile salts (liver) Pancreatic lipases (pancreas) Copyright 息 2011 Pearson Education, Inc.
  • 17. Absorption of Nucleic Acids Digested by pancreatic enzymes Absorbed by active transport Used for DNA and RNA synthesis Copyright 息 2011 Pearson Education, Inc.
  • 18. Vitamins and Electrolyte Absorption Absorbed by small intestine Based on solubility Fat-soluble vitamins (A, D, E, and K) absorbed similar to fats Water-soluble vitamins (vitamin C and B vitamins) are absorbed by diffusion Ca2+ absorption is regulated by vitamin D Copyright 息 2011 Pearson Education, Inc.
  • 19. Water Absorption 95% by small intestine via osmosis Rest reclaimed by large intestine Copyright 息 2011 Pearson Education, Inc.
  • 20. CHOLESTEROL LEVELS HDL vs LDL Copyright 息 2011 Pearson Education, Inc.
  • 21. Lipids and Cholesterol Cholesterol is a type of lipid Low-density lipoproteins (LDL) bad cholesterol Transport lipids to adipose tissue High-density lipoproteins (HDL) good cholesterol Uses lipids for hormone production Lowered by: stress, cigarette smoking, and coffee Increased by: Aerobic exercise Copyright 息 2011 Pearson Education, Inc.
  • 22. Cholesterol Made by the liver Saturated fatty acids Stimulate synthesis of cholesterol Unsaturated fatty acids Enhance excretion of cholesterol Trans fats Reduce HDLs and raise LDLs Copyright 息 2011 Pearson Education, Inc.
  • 23. Cholesterol Body shape Apple: Fat carried on upper body is correlated with high cholesterol and LDL levels Pear: Fat carried on hips and thighs is correlated with lower cholesterol and LDL levels Copyright 息 2011 Pearson Education, Inc.
  • 24. FOOD INTAKE REGULATION Copyright 息 2011 Pearson Education, Inc.
  • 25. Regulation of Food Intake Leptin Hormone secreted by fat cells (adipose tissue) Suppresses appetite in response to increased body fat mass Copyright 息 2011 Pearson Education, Inc.
  • 26. Regulation of Food Intake Additional factors Temperature Stress Psychological factors Adenovirus infections Sleep deprivation Copyright 息 2011 Pearson Education, Inc.
  • 27. Obesity Body mass index (BMI) = wt (lb) 705/ht (inches)2 Considered overweight if BMI is 25 to 30 Considered obese if BMI is greater than 30 Higher incidence of atherosclerosis, diabetes mellitus, hypertension, heart disease, and osteoarthritis Copyright 息 2011 Pearson Education, Inc.
  • 28. DISORDERS OF THE DIGESTIVE SYSTEM Copyright 息 2011 Pearson Education, Inc.
  • 29. Malabsorption of Nutrients Celiac Disease - gluten-sensitive enteropathy Gluten causes an allergic reaction that damages the intestinal villi Symptoms: diarrhea, fatigue, weight loss Treatment: gluten free diet all grains but rice and corn Copyright 息 2011 Pearson Education, Inc.
  • 30. Diarrhea Watery stool Caused by any condition that rushes food through the large intestine before water has been reabsorbed. Cholera diarrhea cause by bacterium Vibrio cholerae Found in feces Massive dehydration Can lead to death if not treated Copyright 息 2011 Pearson Education, Inc.
  • 31. Jaundice Yellowing of the skin and sclera Caused by build of up bilirubin (liver enzyme) Results from liver damage or blood disorder Copyright 息 2011 Pearson Education, Inc.
  • 32. Cancer Alimentary cancers rarely have early signs Polyps Metastasized colon cancers frequently cause secondary liver cancer Prevention Regular dental and medical examination Colonoscopies after age 40 Copyright 息 2011 Pearson Education, Inc.