Appetite: A desire to eat, 2. Emotions: Stress, Anger, Happy,Sad, Boredom, etc, Environment; Family and Friends 4. Cultural and Ethnic Background: Race, Religion, Heritage 5. Convenience and Cost:, Where you live, On the go lifestyle, Family income 6.advertising: Health messages, Influence your looks ote hung, 2 ue PHYSIOLOGY OF NUTRITION Digestive System saleytiny ‘ular aga ‘a Forty Five processes are involved in the body's use of ‘nutrients: 5 | ngestiont - The taking of food into the digestive tract,.. ‘generally through the mouth, 2. Digestion = The mechanical and chemical processes that convert nutrients into a physically absorbable state. Digestion includes: « > Miasticatign(chewingy __dyphaqi-badi mabahand eythago ~ lak ak > Deglutition (swallowing) >Péristalsis (coordinated, rhythmic, serial contractions of the smooth muscles of the Gastro Intestinal tract) 3./Absorption - The process by which the end products of digestion pass through the small and large. intestines into the blood or lymph systems. 4..Metabotism ~ The body's conversion of nutrients into energy. - BaSAlltietabolism is the amount of energy needed to maintain essential physiologic functions ‘when a person is at complete rest, both physically ‘and mentally. 1 5. Excretion: - The process of eliminating or removing waste products from the body. Digestion ~ The breakdown of food in the body in preparation for absorption. > Mechanical digestion: food is broken up by teeth and moved along Gastro Intestinal tract by > Chemical digestion: carbohydrates, proteins, and fats are broken down into nutrients tissues can absorb and use. * Chemical changes occur throughihydtolfsis (the addition of water and breaking down of food molecules). ‘Enzymes act on food substances, causing them to break down into simple compounds.aes ¥ ) ani satan gee tongue hayes phage An enzyme can act asa catalyst, whith speeds Up the chemical reactions without itself being changed in the process. ‘Absorption - The passage of nutrients into the blood or lymphatic system, ‘Nutrients must be in their simplest form * Carbohydrates > simple sugars * Proteins > amino acids * Fats > fatty acids and glycerol Most absorption occurs in the small intestine: Some occurs inthe lage intestine. >, Wateris absorbed inthe stomach, small intestine, and lage intestine. iei7 ae Digestion begins here ® Y Enzyme (Salivaryamylase) acts on starch, Y Starch is a complex carbohydrate’ ¢ Teeth break up food; food mixes with saliva eungdoet . ¥ “Bolusis formed. BOLUS isa masticated lump or ball of food ready to be swallowed, » ~ Length of time food is in mouth is brief ¥ Small amounts of carbohydrates | changed * Silla i a secretion ofthe salivary glands that ‘contains water, salts, and a digestive enzyme called salivary amylase (also called pryalin), which acts on complex carbohydrates (starch). * Food is normally held in the mouth for such a short time that only small amounts of carbohydrates are chemically changed there. * The salivary glands also secrete a mucous ‘material that lubricates and binds food particles to help in swallowing the bolus. * The final chemical digestion of carbohydrates ‘occurs in the small intestine. Esophagus > Food travels through this 10-inch muscular ‘ube through which food travels from the ‘mouth tothe stomach;_ Connects mouth to stomach > Peristalsis and gravity act to move bolus, > Céline sphincter opens at lower end of «esophagus to allow passage of bolus into stomach * The cardiac sphincter prevents the aig content of ‘he stomach from owing backint the esophagus When this sphincter malfunctions, it causes acid? teflux disease.4 Stomach > Temporary storage of food > Mixing of food with gastric juices Regulation of a slow, controlled emptying of food into the intestine, > Segtion ofthe intrinsic factor for vita > Destruction of most bacteria inadvertently consumed * The stomach consists of an upper portion known, 8 the fundus, a middle area known as the body of the stomach, and the end nearest the small. intestine called thelpylorus. Food enters the fundus and moves to the body of the stomach, where the muscles in the stomach wall gradually knead the food, tear it, and mix it with gastric juices, and with the intrinsic factor necessary for the absorption of vitamin B12, before it can be propelled forward in slow, controlled movements. * The food becomes a semiliquid mass called chyme (pronounced “kime”) ‘When the chyme enters the pylorus, it causes distention and the release of the hormofé gastrin, which increases the release of gastric juices. * Gastric juices are digestive secretions of the stomach. They contain hydrochloric acid, pepsin, and mucus. Hydrochloric acid activates the enzyme pepsin, prepares protein molecules for partial digestion by pepsin, destroys most bacteria in the food ingested, and makes iron and calcium more soluble. As the hydrochloric acid is released, a thick ‘mucus is also secreted to protect the stomach from this harsh acid. In children, there are two additional enzymi | ,rennin, which acts on milk protein and casein, 2. gaistrié lipase, which breaks the butterfat molecules of milk into smaller molecules Functions of Stomach in the Digestive System 1. ‘Temporary storage of food 2. Mixing of food with’gastrie juices » 3. Regulation ofa slow, controlled emptying of food into the intestine 4. Secretion of the intrinsic factor for vitamin Bi2_ 5. Destruction of most bacteria inadvertently consumed Digestion in the Small Intestine ‘Chyme moves through the pyloric sphincter into the dli6detii, the first section of the small intestine. ‘Chyme subsequently passes through the jejunum, the midsection ofthe small intestine, and the ‘ileum, the last section ofthe small intestine. ‘When food reaches the small intestine, the, bbormone secretin causes the pancreas to release sodium bicarbonate to neutralize the acidity of the chyme.. 7 The gallbladder is triggered by the hormone ), which is produced by intestinal mucosal glands when fat enters, to release bil 7 Bile is produced in the liver but stored in the gallbladder. Bile emulsifies fat ater itis secreted into the small intestine. This action enables the enzymes to digest the fats, more easily. Chyme also triggers the pancreas to secrete its juice into the small intestine, Pancreatic juice contains the following enzymes: 1. Trypsin, chymotrypsin, and carboxypeptidases split proteins into smaller substances. These are called because they are protein-spliting enzymes produced by the pancreas, Chyme also triggers the pancreas to secrete its juice into the small intestine, Pancreatic juice contains the following enzymes:2. Panereatic amylase converts starches (polysaccharides) to simple sugars: 3. Pancreatic lipase reduces fats to fatty acids and glycerol. 4. ‘The small intestine itself produces an intestinal juice that contains the 5. enzymes lactase, maltase, and sucrase. 6. ‘These enzymes split lactose, maltose, 7. and sucrose, respectively, into simple sugars. 8. The small intestine also produces enzymes called peptidases that break down proteins into amino acids. ‘The.Large Intestine ‘The large intestine, or colon, consists of the cecum, colon, and rectum, ’ The Gecum is blind pouchlike beginning ofthe colon in the right lower quadrant of the abdomen, ‘The appendix is a diverticulum that extends off ‘the cecum... ‘The cecum is separated from the ileum by the ileoeeeal valve and is considered to be the beginning of the large intestine (colon). Its primary function is to absorb water and salts, from undigested food. 7 thas a muscular wall that can knead the contents to enhance absorption. ‘One of the end products of fermentation in the cecum is volatile fatty acids, ‘The major volatile fatty acids are acetate, propionate, and butyrate. These are absorbed from the large intestine and used as sources of energy. ‘The digested food then enters the ascending colon and moves through the transverse colon and on to the descending colon, he sigmoid colon, the rectum, and, finally the anal canal, Protoine Absorption Absorption is the passage of nutrients into the blood or lymphatic system (the lymphatic vessels carry fat-soluble particles and molecules that are ‘oo large to pass through the capillaties into the’? bloodstream). To be absorbed, nutrients must be in their simplest forms. ¥ ‘ A. Carbohydrates must be broken down to the simple sugars (glucose, fructose, and galactose), B. Proteins to amino acids, C. aio fatty acids and glycerol Most absorption of nutrients occurs in the small intestine, although some occurs in the lange intestine, ‘Water is absorbed in the stomach, small intestine, and large intestine. Absorption in the Small Intestine ‘The small intestine is approximately 22 feet long, Its inner surface has mucosal folds, villi, andmicrovilli to increase the surface area for ‘The fingerlke projections called illf have hundreds of ‘microscopic, hairlike projections: ‘alle éicrovillt The microvilli are very sensitive to the nutrient needs of our bodies. Each villus contains nu umerous blood (Giny blood vessels) and dacteals (lymphatic Vessels), ‘The villi absorb nutrients from the. chyme by way of these blood capillaries and lacteals, which eventually transfer them to the bloodstream. Absorption in the Small Intestine Glucose, fructose, galactose, amino acids, minerals, and water-soluble vitamins are absorbed by the capillaries. ‘Fructose and galactose‘are subsequently carried _ ‘to the liver, where they are converted to glucose. Laciealls absorb glycerol and fatty acids (end ‘Products of fat digestion) in addition to the fat- soluble vitamins. ‘When the chyme reaches the lage intestine, most digestion and absorption have already occurred. ‘The colon walls secrete mucus as a protection from the acidic digestive juices inthe chyme, ‘which is coming from the small intestine through the ileocecal valve. ‘The major tasks of the large intestine are: 1. to absorb water, 2. to synthesize some B vitamins and vitamin K (essential for blood clotting), and 3.0 collect food residue. ‘Food residue isthe part of food thatthe body's enzyme action cannot digest and consequently the body cannot absorb. Such residue is commonly called dietary fibe. Its important that the diet contain adequate fiber because it promotes the health ofthe large intestine by helping to produce softer stools and more frequent bowel movements Undigested food is exereted as feces by way of the reetum In healthy people, 99% of carbohydrates, 95% of fat, and 92% of proteins are absorbed. Metabolism ~ After digestion and absorption, puiyients are carried by the blood to the cells of the body. Within the ells, nutrients are changed into energy through a complex process called metabolism. ~~ During. |, nutrients are combined with oxygen within cach cell. This process is known as oxidation. ~ Oxidafigp ultimately seduces sdrates to ‘carbon dioxide and water; Proteins are reduced to carbon dioxide, water, and nitrogen. ~ Anaerobic Metabolism reduces fats without the use ‘of oxygen. The complete oxidation of carbohydrates, proteins, and fats is commonly called the Krebs cycle. ~ As nutrients are oxidized, energy is released. When ‘his released energy is used to build new substances {rom simpler ones, the processis called anabolism. An ‘example of anabolism isthe formation of new body tissues. ~ When released energy is used to reduce substances ‘to simpler ones, the process i called eatabolism, = Ths building up (anabolism) and breaking down {catabolism of substances isa continuous process metabolism) within the body and requires a Continuous supply of nutrients Catabolism Y Catabolism is the breakdown of ‘compounds during metabolism, _vbolis is the process of using energy from oxidation to create new compounds. Metabolism and the Thyroid Gland - Metabolism is governed primarily by the hormones secreted by the thyroid gland. Thesesecretions are triiodothyronine (T3) and thyroxine a. 5 ~ When the thyroid gland secretes too much of these hormones, a condition known as may result. In such a case, the ‘body metabolizes its food too quickly, and weit islost. = When too little T4 and T3 are secreted the condition called bypothyroidism may occur. In cease, the body metabolizes food too slowly, and the patient tends fo becotne sluggish and sccumulats fat. ~ Controlled primarily by hormones secreted by ~ the thyroid gland: Triiodothyronine (T3) and thyroxine (14), - Energy is constantly needed for the maintenance of body tissue and temperature and for growth voluntary activity), as well as for voluntary activity ~ The three groups of nutrients that provide energy to the body are carbohydrate, fats, and proteins. (Carbohydrates are and should be the primary energy source. The unit used to measure the energy value of foods isthe kilocalorie. > eal: amount of heat needed to raise the temperature of | kilogram of water 1 degree Celsius, > keal is commonly called calotie, > The number of calories in a food is its ‘energy value, or The unit used 19 measure the energy value of foods is the kilocalorie. Energy values of foods vary a great deal bees they are determined by the types and amounts of nutrients each food contains. Basal Metabolic Rate (BMR) > The rate at which energy is: needed:for body maintenance, w> Theenergy necessary to carry om all {nvoluntarytvital processes while the body is at rest > Also known as resting energy expenditure (REE). Factors that affect BMR: lean body mass, body size, sex, age, heredity, physical condition, and climate. BMR is greater in men than women Here are ten factors that affect BMR and ‘metabolism: vont 1, Muscle mass ~ that is, the amount of muscle * tissue on your body. Muscle requires more energy) to function than fat. So the more muscle tissue you carry, the more energy your body needs just to exist (While most forms of exercise will help boost ‘muscle, resistance or strength training is most effective: for example lifting weights and exercises that work against the resistance of your body weight such as push-ups, squats and lunges.) 2. Age As you get older, your metabolic rate generally slows. This is partly because ofa loss of ‘muscle tissue, and also because of hormonal and neurological changes. When babies and children 0 through périods of growth, their metabolism speeds up. ; 3. Body size ~ People with bigger bodies tend to have a larger BMR because they usually have larger internal organs and fluid volume to ‘maintain, Taller people have a larger skin surface, ‘which means their bodies may have to work harder to maintain a constant temperature. 4. Gender ~ As men are usually larger than, ‘women, they generally have faster metabolisms.,. ‘5. Genetics ~ This can also play a role in whether ‘you have a slower or faster metabolism, and some ‘uenetic disorders can also affect your metabolism.6. Physical activity — Regular exercise increases ‘muscle mass and encourages your body to burn Kilojoules at a faster rate, even when at rest 7. Hormonal factors — Hormonal imbalances caused by certain conditions, including hypo- and hyperthyroidism, ean affect your metabolism. 8. Environmental factors —The weather can also have an effect on your metabolism; if it is very cold or very hot, your body has to work harder to ‘maintain its normal temperature and that increases the metabolic rate, 9. Drugs ~ Caffeine and nicotine can increase ‘your metabolic rate, while medications including. some antidepressants and anabolic steroids can contribute to weight gain regardless of what you eat. 10. Diet — Certain aspects of your diet can also affect metabolism. For instance if you don't have enough iodine for optimal thyroid function, it can slow down your metabolism BMR increases during growth and fever. BMR decreases with age and during starvation. KILOCALARIES/KCAL ‘The unit used to measure the energy value of food, ‘The number of kcal in food is its energy value or caloric density. 1. Carbohydrates contains 4 Keal per gram 2. Protein contains 4 keal per grams 3. Fats contains 9 keal per gram 4, Alcohol contains 7 keal per gram Regulators Nutrients like water, protein, vitamins and minerals are chief, regulators in the different biochemical reactions in the body. ‘The two (2) main processes of METABOLISM 1, EXTABODISM - the breakdown of food ‘components into smaller molecular particles, which causes the release of ‘energy as heat and chemical energy. 2. GRRBIEM — the process of synthesis from which substances are formed, such as new bone or muscle tissue. u'tty moony, My Plate Planner «