hun 4296 nutrition & health issues week 1 day 3 focus on function
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HUN 4296 Nutrition & Health Issues
Week 1 Day 3
Focus on Function
Chp 3 Nutrition: Concepts & Controversies, 12e Sizer/Whitney
Maslow’s Hierarchy of Needs
Cellular basics
Body is composed of trillions of cells Cells are self-contained, living entities
Interconnected / depend on one another All require same essential nutrients
Vary in amount per function and demand Nutrient deficit or toxicity starts at cellular
level
The Body Fluids and the Cardiovascular System
Extracellular fluid Intracellular fluid
All cell reactions take place
Holds cellular shape
The Body Fluids and the Cardiovascular System
Body fluids Supply energy, oxygen, nutrients, and water Deliver fresh supplies and pick up wastes
Types of fluids Blood
Arteries, veins, capillariesPlasma
Lymph
Blood Flow in the Cardiovascular System
The Body Fluids and the Cardiovascular System
All blood circulates to the lungs Picks up oxygen Releases carbon
dioxide
The Body Fluids and the Cardiovascular System
Blood returns to heart Blood pumped to rest of body
Delivers nutrientsPicks up wastes
Blood passes through digestive system Picks up nutrients
Except for fatsFats travel via lymph
Routed directly to liver
Lymph Vessels and the Bloodstream
The Body Fluids and the Cardiovascular System
Kidneys Fluid intake Red blood cell life
expectancy Blood is sensitive to
malnutrition
The Hormonal and Nervous Systems
Hormones Chemical messengers Secreted and released directly into blood by
glands Stimulate organs to take action
Glands monitor conditions in the body Pancreas
Insulin and glucagon
The Hormonal and Nervous Systems
Nutrition affects the hormonal system Hormones affect nutrition
Appetite changes during pregnancy Nervous system
Receives and integrates information from sensory receptors
Role in hunger regulationCortex and hypothalamus
Cutaway Side View of the Brain Showing the Hypothalamus & Cortex
The Hormonal and Nervous Systems
Fight-or-flight reaction (stress response) Neurotransmitters
Epinephrine and norepinephrine Metabolism speeds up Organ response
Eyes, heart, liver, stomach Heart disease
The Immune System
Cooperation among tissues to maintain defenses Physical barriers
Antigen Immune defenses
White blood cellsPhagocytesLymphocytes (T-cells and B-cells)
The Immune System
Inflammation Response to injury or irritation
Increased white blood cells, redness, heat, pain, swelling
Normal and healthy response Problem with chronic inflammation
Dietary factors
The Digestive System
Four basic chemical tastes Sweet, sour, bitter, and salty Savory
Sweet, salty, and fatty foods Almost universally desired Can lead to drastic overeating of these
substances
The Innate Preference for Sweet Taste
The Digestive System
Digestive tract Flexible, muscular tube
Path Total length of about 26 feet Body surrounds digestive canal
System’s job is to digest food to its components, absorb, and excrete System works at two levels
The Digestive System
The Digestive System
Mechanical digestion Begins in the mouth
Chewing Stomach and intestines
PeristalsisChyme travels through pyloric valve
Digestion is virtually continuousSleep and exercise
Peristaltic Wave Passing Down the Esophagus and Beyond
The Muscular Stomach
The Digestive System
Chemical digestion Digestive juices
Salivary glands, stomach, pancreas, liver, and small intestine
MouthSaliva – starches and fatSaliva – health of teeth
StomachHydrochloric acid – protein
pH Values of Digestive Juice and Other Common Fluids
The Digestive System
Chemical digestion Intestine
BilePancreatic juiceDigestive enzymes in wall of intestineFiber
Food combinations and digestion
The Digestive System
Within 24 to 48 hours 90% of carbs, fat, and protein are digested
and absorbed Mouth
Food is crushed, mashed, and mixed with saliva
Carbohydrate digestion begins Swallowing
Peristalic waves
The Digestive System
Stomach Gastric juice mixes with food
Unwinds proteins Chyme
Small intestine Bile from the liver Pancreas
Large intestine
The Digestive System
The Digestive System
Absorption Nutrient molecules transverse intestinal
liningWater-soluble componentsFat-soluble components
Cells of small intestine are selective Folded structure
VilliMicrovilli
Details of the Small Intestine Lining
The Digestive System
Transport Lymph vessels
Products of fat digestionFat-soluble vitamins
Blood vesselsProducts of carbohydrate & protein digestionMost vitaminsMinerals
Nourishment of digestive tract
The Digestive System
Hiccups Fiber and gas Heartburn
Antacids GERD Ulcers
The Digestive System
Choking Constipation & diarrhea
Hemorrhoids Irritable bowel syndrome (IBS)
Normal Swallowing and Choking
The Excretory System
Organs involved in waste removal Lungs, liver, kidneys
Kidneys Waste materials are dissolved in water Working units – nephrons Urine is stored in bladder Sodium and blood pressure Work regulated by hormones Importance of water supply
Storage Systems
Eating intervals of 4-6 hours Major storage sites
Liver – carbohydrates Glycogen
Muscles – carbohydrates Glycogen
Fat cells – fat and fat-related substances Variations in nutrient stores
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