NUTRITION and

BIOENERGETICS

“Nature provides a free lunch, but

only if we control our appetite.
-William Ruckelshaus
Are vitamins and minerals
supplements really
necessary?
Are they help our body to
maintain sufficient amount
of nutrition and energy?
Why do we need food?
Contains the needed energy
and materials to sustain life.
Need for vital activities of
living organisms.
Movement
Growth and development
Reproduction and synthesis

Needed to maintain health

and prevent disease.
NUTRIENTS
Are the substances in food that provide the raw
materials and energy the body needs to carry out
all the essential body processes.
Are essential for
growth and
development
 CARBOHYDRATES
Are composed of the elements carbon, oxygen, and
hydrogen in the ratio of 1:2:1
Supply the heat and energy required for many cellular
processes
Provide the raw materials that build certain parts of the cells
LIPIDS
A group of compounds that includes fats and
oils.
Provide more than twice as much energy per
gram as carbohydrates.
Form part of an important structural component
of the plasma membrane, nuclear membrane,
and the inner membrane of the nerve fiber.
Provide for a longer-term and more economical
storage fuel.
Serve as insulators against loss of body heat.
PROTEINS
From the Greek word proteios, meaning “of prime
importance”.
Similar to carbohydrates, contains atoms of carbon,
oxygen, hydrogen.
Needed for tissue growth and repair.
VITAMINS
Are complex organic molecules that the body needs
in minute quantities.
Needed in small amounts and cannot be
manufactured by the body.
Act as helper molecules in
many of the chemical reactions
within the body.
MINERALS
Are inorganic substances that the body also
needs in small amounts.
Function in body structures, fluid balance, and
body processes.
FIBER
Refers to the indigestible fibrous material found in
vegetables and fruits.
These fibrous materials are mainly made up of cellulose.
Do not provide energy or nutrients but important in
providing bulk to intestinal contents and helps peristalsis
and also helps the food to
move along the gut.
WATER
The most abundant substance in the body
Considered as the most vital substance
 DIET AND HEALTH
In order to have a healthy
body with normal growth and
development, we need a
balanced diet.
METABOLISM
Is the general term for the sum of all the
chemical processes taking place inside the cell,
particularly in the building or synthesizing of
organic molecules and the breaking down of
these organic molecules to release energy.

 ANABOLISM is the part of metabolism that

builds up larger molecules, thus resulting in
the production of new protoplasm or growth.
 CATABOLISM is the breaking down of
complex substances resulting in the release of
energy and the wearing up of cell
protoplasm.
Cellular Respiration
The most efficient way for cells to harvest energy
stored in food is through the process of cellular
respiration (a metabolic pathway for the release
of ATP).
Respiration means breathing or simply
the process of inhaling and exhaling.
For clarity: cellular respiration is used to
refer specifically to a series of enzymatic
reactions that can occur in the
absence or presence of oxygen and
make energy available to the cell
Types of Cellular Respiration
AEROBIC RESPIRATION is a cellular
respiration which occurs in the presence of
oxygen.

ANAEROBIC RESPIRATION or FERMENTATION

is cellular respiration which occurs in the
absence of oxygen.
GLYCOLYSIS
GLYCOLYSIS

Initialstep in both aerobic and anaerobic

respiration.
Involves the breakdown of glucose (6
carbon sugar) into two molecules of a
three-carbon compound called pyruvate
(pyruvic acid).
 Oxidation of Pyruvic Acid
Oxidation of Pyruvic Acid
The second stage of aerobic respiration is the
oxidation of pyruvic acid.
In this stage, each molecule of pyruvic acid
produced in glycolysis is oxidized and a
carbon atom is removed in pyruvic acid and
released as CO2, which resulted in the
formation of acetyl group.
The acetyl group will combine to coenzyme
A forming acetyl-CoA.
 Krebs Cycle/ Citric Acid Cycle
KREBS CYCLE
Named after Sir Hans Kreb.
Inthis stage, the CoA is released from acetyl-
CoA.
Only the two acetyl group participates,
which combines to oxaloacetic acid (found
already in the mitochondria) to form six-
carbon compound called Citric Acid.
ANAEROBIC RESPIRATION
Anaerobic Respiration

ALCOHOLIC FERMENTATION, the pyruvic

acid produced via glycolysis is
converted to ethanol or ethyl alcohol.

One good example of alcoholic

fermentation is in the yeast, which is
used in brewing and wine making.
ANAEROBIC RESPIRATION
Anaerobic Respiration

LACTIC ACID FERMENTATION, pyruvic

acid is directly reduced to lactic acid
without the release of CO2.

This is used in the dairy industry

particularly in making cheese or yogurt.
How those food entered in
our body?

What organ system is

responsible for this?

How important this organ

system to maintain the
nutrition and energy in our
body?
DIGESTIVE SYSTEM
Parts and Functions
DIGESTIVE SYSTEM
It is the system of the body responsible for getting
food in and out of the body and for making use of
food to keep the body healthy.

DIGESTION
It is the process of mechanical and chemical
breakdown whereby large food molecules are
broken down into soluble and diffusible
molecules that can be absorbed into the
body cells.
Two Processes of Digestion
MECHANICAL DIGESTION – involves the
physical processes of chewing,
grinding, and mixing food.

CHEMICAL DIGESTION – relies on the

powerful actions of enzymes that the
main and accessory organs of
digestion secrete.
 ABSORPTION
Process where the nutrients obtained from food
are transported to the body cells via blood
circulation.
Absorption happens
in the small intestine.
The lining of the
intestine consists of
millions of villi which
absorbs the nutrient
from the food.
32 Microvilli
• Are tiny finger-like structures that protrude from
the cell membrane.
• Covered with epithelial cells and supplied with
blood by capillaries.
• Functions for assimilation, adhesion and aids in
the secretion of substances.

copyright cmassengale
 Villi & Microvilli
33

copyright cmassengale
TWO GROUPS OF ORGANS OF THE
DIGESTIVE SYSTEM:
DIGESTIVE TRACT OR ALIMENTARY CANAL
– a muscular passageway that begins at
the mouth and terminates at the anus.

ACCESSORY ORGANS – are organs not

directly involved in digestion but release
substances into the digestive tract.
Organs of the Digestive Tract
Mouth
Pharynx
Esophagus
Stomach
Small intestine
Large Intestine
Accessory Organs
ACCESSORY ORGANS
Salivary glands
Liver
Pancreas
MOUTH
Also known as the oral cavity.
The first organ of digestion where food
begins its travel through the digestive tract.

Functions:
1. receives food through a process called ingestion
2. prepares food for digestion
3. initiates the breakdown of starch
SALIVA
Contains several substances that are important in
food processing.
There are three pairs
of salivary glands in
the mouth which
releases saliva through
ducts.
TONGUE
A muscular organ that projects in the
oral cavity.
Contains special sense cells called taste
buds, which help you to select suitable
foods.
The tongue rolls the food into small,
slippery masses called boli (bolus).
TEETH
TEETH
Used for cutting, smashing, and grinding solid
food, making it easier to swallow and to be
acted upon by digestive enzymes
Types of Teeth
TYPES OF TEETH
Incisors – chisel-shaped teeth, used for
cutting and biting off small pieces of food.

Canines – longer and pointed teeth, used

for tearing off long pieces of food

Molars and Premolars – broad and bumpy

teeth, used for grinding food
PHARYNX
PHARYNX
Where openings lead to the esophagus and
the trachea.
To prevent the entry
of food particles
and water into the
trachea, a piece of
flap-like cartilage
called epiglottis
covers the larynx
during the
swallowing process.
ESOPHAGUS
ESOPHAGUS
Also known as gullet.
A muscular tube about 25 cm long.
Conveys chewed food from the pharynx to
the stomach.
Contains smooth muscles that cause
rhythmic, wavelike contractions of the walls
of the guts.
Such movements are known as the
peristalsis.
STOMACH
STOMACH
An expanded J-shaped organ located in the
upper left region of the abdominal cavity.
Lies beneath the diaphragm and partly
covered by the liver.

Cardiac sphincter – separates the esophagus

from the region of the stomach.

Pyloric sphincter – lies between the far end of

the stomach and the small intestine.
STOMACH
STOMACH
The food in the stomach stimulates the
gastric glands to secrete gastric juice into the
stomach cavity.
GASTRIC JUICES is a dilute solution of HCl and
the enzyme pepsin.
Usually, the food remains in the stomach for
about 3 to 6 hours.
Then, the partially digested food becomes
liquefied, forming chyme.
SMALL
SMALL INTESTINE
INTESTINE
Longest part of the digestive tract or alimentary
canal.
About 6 meters or 20 feet in length.

➢ Duodenum – first 25 cm of the small intestine

➢ Jejunum – the next two-fifths of the small

intestine

➢ Ileum – the remaining portion of the small

intestine
LARGE INTESTINE
LARGE INTESTINE
Or the colon, the last section of the digestive system.
About 1.5 meters or 5 feet in length.
Is horse-shoe shaped, like an inverted letter U.

Parts
Ascending Colon Rectum
Transverse Colon Anus
Descending Colon
 DEFECATION
DEFECATION
Process where the remaining solid waste
material is eliminated from the body as feces
THE ACCESSORY
ORGANS
 SALIVARY GLANDS
SALIVARY GLANDS
Secretes saliva in the oral cavity which
moistens food and facilitates the process of
chewing and swallowing.

MASTICATION – chewing
DEGLUTITION – swallowing
LIVER
LIVER
Largest glandular organ of the body
Reddish brown located in the upper portion of
the abdominal cavity
Main function is the production of bile.
BILE helps in the breaking
up of fat particles into
smaller ones.
GALL BLADDER
It is a muscular pouch beneath the liver where
bile is stored.
PANCREAS
PANCREAS
A long, whitish gland located behind the stomach
and close to the small intestine, liver, and spleen.
Secretes pancreatic juice, sodium bicarbonate,
and insulin.
Helps to break down
proteins, starches, and fats.
THE PROCESS OF
DIGESTION
 CHEMICAL DIGESTION
Chemical Digestion
 STARCH/CARBOHYDRATES AMYLASE SUGARS

 FAT/LIPID LIPASE GLYCEROL/FATTY ACID

 PROTEIN PEPTIDASE AMINO ACIDS

 Chemical Digestion of Carbs
ENZYME PRODUCED ACTIVE WHERE? BREAKS DOWN END PRODUCTS
WHERE? WHAT?
Salivary Amylase Salivary glands mouth polysaccharides Disaccharides
Pancreatic Amylase pancreas Small intestine polysaccharides Disaccharides
disaccharidases Small intestine Small intestine disaccharides monosaccharides
lining
 Chemical
CHEMICALDigestion
DIGESTION OFof Proteins
PROTEINS
ENZYME PRODUCED ACTIVE WHERE? BREAKS DOWN END PRODUCTS
WHERE? WHAT?
Pepsin Stomach lining stomach polypeptides Smaller polypeptides
Trypsin pancreas Small intestine polypeptides Smaller polypeptides
chymotrypsin pancreas Small intestine polypeptides Smaller polypeptides
carboxypeptidase pancreas Small intestine Smaller polypeptides Amino acids
aminopeptidase Small intestine lining Small intestine Smaller polypeptides Amino acids
 Chemical
CHEMICALDigestion
DIGESTION OFof Lipids
LIPIDS
ENZYME PRODUCED ACTIVE BREAKS END
WHERE? WHERE? DOWN WHAT? PRODUCTS
Bile(not an liver Small intestine Fats/lipids Fat emulsion
enzyme)
Lipase pancreas Small intestine Lipids Fatty acids,
monoglycerides
DIGESTIVE
DISORDERS