1. Carbohydrates
2. Lipids
3. Proteins
4. Vitamins
5. Minerals
6. Water

1. In structures such as bones or teeth
2. Found in fluids which influence fluid balance and distribution

1. Minerals
2. Water

1. Carbohydrates
2. Lipids
3. Proteins
4. Vitamins

1. Carbohydrate
2. Fat
3. Protein

Multiply the number of grams of carbohydrate, protein or fat by 4,4 or 9 and then add together

(Carbohydrate x 4) + (Protein x 4) + (Fat x 9) = Food Energy

1. Balanacing kCalories to Manage Weight
2. Foods and Food Components to Reduce
3. Foods and Nutrients to Increase
4. Building Healthy Eating Patterns
5. Helping American Make Healthy Choices

Divide milligrams or grams of food by kcalories

(mg)/(kcal)

1. Serving Sizes
2. Nutrient Quantities
3. Daily Values

Total food energy

Food energy from fat

Total fat

Saturated fat

Trans fat

Cholesterol

Sodium

Total Carbohydrate

Dietary fiber

Sugars

Protein

Vitamin A

Vitamin C

Iron

Calcium

1. Food for Young Children
2. Food Wheel
3. Food Guide
4. Food Groups
5. Food Pyramid
6. MyPlate

1. 1990
2. Every 5 years
3. Children and obesity epidemic

1. Mouth
2. Pharynx
3. Salivary Glands
4. Epiglottis
5. Trachea
6. Esophagus
7. Esophageal Sphincters
8. Diaphram
9. Stomach
10. Pyloric Sphincter
11. Liver
12. Gall Bladder
13. Bile Duct
14. Appendix
15. Small Intestine
16. Ileocecal Valve
17. Pancreas
18. Pancreatic Duct
19. Large intestine
20. Rectum
21. Anus

1. Pharynx: directs food from mouth to esophagus
2. Epiglottis: protects airway during swallowing
3. Trachea: allows air to pass to and from lungs
4. Esophagus: passes food from the mouth to the stomach

1. Diaphram: Separates the abdomen from the thoracic cavity
2. Gallbladder: Stores bile
3. Appendix: Houses bacteria and lymph cells
4. Pancreas: Manufactures enzymes to digest all energy yielding nutrients and releases bicarbonate to nutrilize acid chyme

Chew food

Swallow

Epiglottis closes to protect airway

Upper sphincter opens

Peristalsis moves food along

Lower sphincter closes

Stomach grinds food into chyme

Pyloric sphincter opens and closes

Segmentation in small intestine

Ileocecal valve opens

Peristalsis moves food

Travels to colon and rectum

Rectum and anal canal hold

Rectal muscles relax

Excretion

Fat in the intestine stimulates the release of the hormone CCK, which travels to the gallbladder and tells it to release bile for emulsification

When fat triggers it's release it slows down GI tract mobility

Upper esophageal sphincter

Lower esophageal sphincter

Pyloric sphincter

Ileocecal Valve

Inner Anal Sphincter/Outer Anal Sphincter

Duodenum

Jejunum

Ileum

1. Glucose
2. Fructose
3. Galactose

1. Maltose (glucose + glucose)
2. Sucrose (glucose + fructose)
3. Lactose (glucose + galactose)

1. Glycogen
2. Starches
3. Fibers

Salivary amylase begins to break down polysaccharides and releases maltose

Digestion stops in the stomach as salivary amylase is neutralized by stomach acid

Pancreatic amylase breaks down food in the small intestine to glucose and maltose chains

Maltase breaks maltose into 2 glucose molecules, Sucrase breaks sucrose into 1 glucose and 1 fructose and Lactase breaks lactose into 1 glucose and 1 galactos

In the large intestine only fiber remains

Maltase

Sucrase

Lactase

Normally the intestinal cells produce enough of the enzyme lactase to ensure that the disaccharide lactose is digested and absorbed efficiently

When more lactose is consumed than the available lactase can handle, lactose molecules remain in the intestine undigested

Insulin - puts glucose into cells

Glucagon - brings glucose out of storage when necessary

A lesion of the skin or mucous membranes characterized by inflammation and damaged tissue

Caused by:

1. Bacterial infection with H. pylori
2. Use of certain inflammatory drugs
3. Disorders that cause excessive gastric acid secretion

Usually 3-10 monosaccharides linked together that's undigested portions serve as food for intestinal microflora

Food Sources: Legumes, beans, cabbage, brussel sprouts, & broccoli