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Chapter 2. Nutrition

The document discusses several topics related to nutrition: - It defines classes of food including carbohydrates, proteins, and fats and provides examples. - It describes tests used to identify different food components like starch, glucose, and proteins. - It lists factors that affect nutrition requirements such as age, sex, body size, and health. - It provides an overview of the human digestive system and the multi-step process of digestion from mouth to anus. - It defines calorific value as a measure of the energy provided by different foods.

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73 views1 page

Chapter 2. Nutrition

The document discusses several topics related to nutrition: - It defines classes of food including carbohydrates, proteins, and fats and provides examples. - It describes tests used to identify different food components like starch, glucose, and proteins. - It lists factors that affect nutrition requirements such as age, sex, body size, and health. - It provides an overview of the human digestive system and the multi-step process of digestion from mouth to anus. - It defines calorific value as a measure of the energy provided by different foods.

Uploaded by

drrnrr
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Classes of food

Carbohydrates Proteins organic compound hydrogen oxygen nitrogen sulphur phosphorus example meat, fish, milk, eggs

Food tests
functions Starch

Factors
starch turns brown iodine solution into blue-black/dark blue Glucose benedicts solution is added to glucose solution and heated in water brick-red precipitate is formed proteins albumen solution is added with millon's reagentand heated in water white precipitate(unheated) turned red on heating emulsion test for fats translucent spot appears on filter paper when oil is shaken with ethanol, a milky solution or emulsion is formed contains tiny fat golubles in water fat dissolve in ethanol but not in water climate cold > hot Age

growth repair of body tissue formation of enzymes, haemoglobin, hormones, antibodies. young > old defect

Sex kwashiorkor male > female enzyme Body size protease big > small physical activity/occupation Fats more active > less active Vitamins state of health Minerals ill > healthy Fibre Water protein>polypetides/peptones>peptides>amino acids

Nutrition
Balanced diet
consists of all the classes of food taken in right amounts required by the body provides energy provides bulding materials to grow new cells and tissues repairs damaged tissue maintains body functions fight diseases proteins high intake of sugar leads to diabetes high intake of salts leads to high blood pressure lipase fats works best in 37 Celsius physical digestion mechanical process of breaking down large pieces of food into smaller particles using teeth and churning movements of the alimentary canal process 1. Mouth 2. Oesophagus 3. Stomach 4. Duodenum 5. Lower part of small intestine digested in duodenum moves to ileum food fixes with intestinal juice(secreted by intestinal glands located at the walls of small intestine) intestinal juice is alkalineand contains enzymes to complete the digestion of protein, fat and carbohydrate chemical digestion action of various enzymes in breaking down complex food molecules begins in mouth and ends in anus human digestive system(gut) is an eight-metre long alimentary canal. liver and pancrease secrets enzymes process 1. mouth digestion of starch begins 2. oesophagus 3. stomach food temporarily stored for further digestion acid is secreted to kill unwanted bacteria in food 4. small intestine digestion of food completes here food particles diffuse through small intestines(villi) into the blood stream 5. large intestine water and mineral salts are absorbed into the blood stream the remaining contents move into the rectum as faeces 6. rectum faeces is stored here 7. anus faeces is passed out through here(defecation) protease

Calorific Value
calorific value per 100g x amount taken / 100g

Human Digestive System


process of breaking down food into smaller/simpler and diffusable molecules digestive enzymes amylase carbohydrate

Chapter 2. Nutrition.mmap - 5/2/2011 -

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