2 Animal Nut Nor

8/17/2019 2 Animal Nut Nor

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Unit 2: Animal Nutrition


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Lesson 1: LearningOutcomes

• To be able to

– Defne nutrition

– List the chemical elements which makeup: carbohydrates, ats and proteins

– Describe the synthesis o largemolecules rom smaller basic units


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Aims for Lesson 1

• To be able to defne nutrition

• To be able to draw and label a

carbohydrate, at and proteinmolecule

REF ollins !g" #$%#&

'c(ean ! &) * +$ome work 'c( ! &$ -.s / % )


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Nutrition

• 'R0 1REN

2utrition is the obtaining oorganic substances and mineral

ions to obtain energy and the rawmaterials or growth and tissue

repair


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Food Groups: What makes upyour diet

omponents o Food


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!he " components ofFood # Notes

omponents oFood

2$ %ar&ohydrates'%(O)s*• 3reads4Rice4!asta• !otato• ereals• 0ugar

+$ Lipids• Fats and 5ils• 3utter, cheese,chocolate, cream

• Fried ood• !otato chips,$ -rotein• Fish• hicken• 'eats• Eggs 6cheese 6milk• Lentils

.$ Fi&re'/oughage*

• ellulose 6otherindigestiblematerial rombreads, ruit,nuts, cereals 67eges

1$ WA!0/

$ 3itamins• 8, 3, andD""""• ruits, dairy

products etc"

"$ 4inerals• alcium• 9odine• 9ron

• Dairy products,meat, seaood


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%ar&ohydrate /ich Foods

• Fiy Drink, oney, ereals, !otatoes,Rice, 0paghetti, ;am, 3read, ake


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%ar&ohydrates 4c5ean - 11# 12

• 8ll arbohydrates are made up o one ormore ring shaped units:

0imple sugars or monosaccarides eg" 1lucoseand Fructose

Disaccarides eg" 0ucrose, maltose and lactose

!olysaccharides eg" 0tarch, 1lycogen and


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%ar&ohydrates '%(O)s* #Notes

• arbohydrates are a 7ery important sourceo energy"

• 8nimals


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%ar&ohydrates

Glucose

4onomers

6tarch polymer # found

in plants

Glycogen polymer 8 found inanimals


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-rotein /ich Foods

• hicken, Red 'eat, Eggs, 0oy 3eans,'ilk, heese, Fish


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-roteins # Notes

• 8ll proteins are made o aminoacids linked together"

• >hen we eat plant or animal protein

we break it up into separate aminoacids in the gut and then transportthem to our cells where they are

reassembled to orm the protein weneed"- /O

!0

9

N

!rotease

N

9

0

!O

/

-

N

O

!

/

9

-

0


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-roteins

N

9

0

!O

/

-

-

/

O

!0

9

N

AminoAcidmonomers

-rotein'polymer*


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-roteins # Notes

• !roteins are important because they pro7idethe raw material to build new cells and repairdamaged tissues" The en7ymes that controlall the chemical reactions in cells are proteins

• !roteins cannot &e stored by the body"E?cess protein is changed into glycogen andused as an energy source, or it is con7ertedinto urea in the li7er and remo7ed rom the

body in urine"• 3ecause it can.t be stored, the body needs a

regular supply o protein


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Lipids 'Fats and Oils*

• 5li7e oil, margarine, butter, ice%cream, hot chips, nuts, chocolate,cream, sardines


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Lipids 'Fats and Oils* #Notes

• Lipids are made up o a glycerol molecule @oined to , fatty acidmolecules

• Lipids are broken up by the enyme Lipase

Lipase

G l y c e r

o l

F a t t y A

c i d

Fatty Acid

F at t y Aci d

G l y c e r o l

Fatty Acid

Fatty Acid

Fatty Acid


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Lipids 'fats and oils*

G l y c e r o

l

F a t t y A

c i d

Fatty Acid

F at t y

Aci d G

l y c e r o l Fatty Acid

Fatty Acid

Fatty Acid

Lipid4olecule

Fatty Acids andGlycerol


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Lipids 'Fats and oils* #Notes

• Fats are ound in animals and oils areproduced by plants" Fats and oils arechemically 7ery similar but ats are solid at

room temperature and oils are liAuid"• Lipids are 7ery rich in energy"


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5ashiorkor

• nder%de7eloped4Third world countries* children lack protein" >hen thisdefciency is made worse by lacking

energy, iron, iodine, selenium and7itamin

with anti%o?idants they ha7e

ha7e weak muscles 6 do not grow"properly

are weak and lack energy,"


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(omeork

• omplete the Auestions onomponents o Food and a 3alancedDiet

rom Lie 0cience !/BB * /BC

Fill out the table omponents o Food'onomers and !olymers"G

3ring 'c(ean or Food testing tomorrow"3ring a ood to test or 0tarch, sugars,

protein or at"


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Lesson 2: ;o No 8 .minutes

/" >hat are the monomers that make upproteinsH

B" >hat are the components o a at moleculeH

#" True or alse % 0tarch is only stored inplantsH

C" >hat enyme breaks down lipidsH

I" >hat are the # elements that make upcarbohydratesH

)" 2ame the $ components o ood"


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4ark (omeork

• omponents o Food and 'onomersand !olymers


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Lesson 2: LearningOutcomes

• To be able to

– Describe the test or starch

– Describe the test or reducing sugars


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Aims for !oday

• To be able to test or starch andreducing sugars in diJerent oods

• REF ollins !g" #&

'c(ean !g +I


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Food !esting # Notes

/" The iodine test or starcha" 8dd some drops o &ron iodine solution to the

ood

b" 9 it contains starch the iodine will turn &lue


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Food !ests

/" The 3iuret test or protein eg /K soln8lbumin

a" 8dd Icm# sodium hydro?ide


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0>periment

•andout * Food Tests• Read careully

• ou will test one o the oods and the

ood you bought or 0tarch, Reducing0ugars, !rotein and Fat today"

• 3eore you test the ood * grind it up

in a ew drops o water• >ash all test tubes thoroughlybetween tests"

• Record your results on a table


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(omeork

ou are gi7en a cracker" >hen it was tested orsimple sugar it did not turn orange"

/" >hat does this tell you about a crackerH

B" >hat is the main ood component o a crackerH

#" >hat could you do to the cracker beore putting itthrough the 3enedict.s test


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Lesson , .$, ;o No 8 .minutes

/" 2ame the enyme that breaks downcarbohydrates"

B" Draw a lipid molecule 6 name the

components#" >hat is glycogen broken down intoH

C" Describe a positi7e test or carbohydrates"

I" 9 9 did the 3enedict.s test or reducingsugars what colour precipitate wouldindicate a positi7e testH

/ lt t &l


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/esults ta&le copy don Bdiscuss

Fat 1lucose !rotein 0tarch

3read 2o4H yes yes yes

5range ;" no yes yes4HH

'argarine H yes nono

heese yes no yes no

oney 2o yes 2o no

1lucose no yes no no

Rice cereal


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• To the best o your ability fll in theood pyramid below

Cereals Carbohydrates

Meats fish

Proteins

nuts

Fruit &

Vegetables

Fats

dairy produce


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Learning Outcomes

• To be able to

– nderstand the concept o a balanceddiet

– List the principal sources o, and describethe importance o 5.s, ats, proteins,Mitamins, mineral salts, fbre and water

– Describe the defciency symptoms orMitamins and D and mineral saltscalcium and iron


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Aim for !oday

• To understand why a balanced diet isimportant and to be able to describethe importance o each ood group"

• Take brie notes on each ood group"

• /ead 4ckean - ? 8 ?@$ ;o C 1#+- ?"

• ollins !g" #+


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ActiDity

• Read through 'ckean ! &) * &+"together

• Anser C 1 # . - ?@

• Finish Auestions and relate youranswers"


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Lesson . @$,: LearningOutcomes

• To be able to

– Describe a balanced diet related to age,se? and acti7ity o an indi7idual

– Describe the eJects o malnutrition inrelation to star7ation, coronary heartdisease, constipation and obesity

– Describe the eJects o alcohol and thedangers o its misuse 'c(ean ! /$$ %/$&


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;o no + min• 3asal 'etabolic Rate 45

• Do E? -uestions /, B, #

• (omeork: Record how much you eat e7erymeal or the ne?t B days beginning now or thene?t meal"

• se the ood labels o each product to fnd outthe protein, carb", at and any 7itamins in themeals"

• Eg ) slices bread N /BO g carb, #$ g protein, B/g at etc" 0how me your working or each meal"Estimate the weights or weigh portions yoursel"

• Week end homeork Write a short articledescribing the eJects o alcohol and the dangers

o its misuse" 'c(ean ! /$$ % /$&


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=alanced ;iet defn$Notes

• >e must consume suPcient good Auality ood topro7ide or growth, maintenance o body deensemechanisms, repair to damaged tissue and energyreleased in e?ercise" 9t must include:

• !roteins %Q a"a.s %Qenymes and our proteins

• 5.s %Qrelease energy or lie processes or 3"'"R"only"

• Fat 6 oils %Q insulation, store o energy, brain ood"

• Mitamins and minerals %Q correct unctioning body"

• 'alnutrition is the result o eating an unbalanceddiet"

i i h


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(o important is hatyou eat

• an you answer these rom the notes you ha7e writtenH

• >hy do we need 5.sH

• >hy do we need to consume Fats and 5ilsH

• >hat do we use protein orH

• >hy is Mitamin needed by the bodyH >hy is it neededdailyH

• >hat does Mitamin D help you withH >hy is it possibleto sur7i7e without consuming this 7itaminH

• >hat is alcium used orH• >hy is 9ron so important to ha7e in your dietH

• Fibre is not able to be absorbed so why do you need itH

• >hat happens to you i you do not drink enough waterH


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4alnutrition

• 'al N bad

• 'al%nutrition N poor nutrition

• >hat does it mean to be poorlynourishedH

• 'alnutrition N unbalanced diet 5R

lacking in a specifc nutrient


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6tarDation


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6tarDation 8 Notes

• 6tarDation is a se7ere defciency incaloric energy, nutrient, and 7itamin intake"

• 9t is the most e?treme orm o malnutrition"

• nderweight 3'9/&"Ikg4mB, 7ery se7erelyunderweight /Ikg4mB

• 9n humans, prolonged star7ation can causepermanent organ damage and

e7entually, death"• 0tar7ation can be due to po7erty, medical

illnesses, amine or asting"


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O&esity


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O&esity 8 Notes

• B)"IK o 2Sers * second highest 8nglo countryrate"

• 'edical condition % e?cess body at accumulates

• 3'9 Q#Okg4mB

• Due to e?cessi7e ood intake, lack o physicalacti7ity and4or genetic susceptibility"

• 9ncreases the likelihood o heart disease and typeB diabetes

• Treated by dieting and e?ercise, decreasing energyrich ood and increasing dietary fbre"

• an be treated with surgery in e?treme cases"


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%oronary (eart ;isease


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%oronary Artery =ypass


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O&esity


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%oronary (eart ;isease


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%(; # Notes

• oronary eart Disease is the narrowing or blockageo the coronary arteries, usually caused byatherosclerosis"

• 9nadeAuate blood supply results in pain called angina"

• 2o blood supply causes ischaemic heart attacks"

• 9ncreased risks due to: smoking, amily history,hypertension


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onstipation * lack oFibre


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%onstipation 8 lack of Fi&re 8 the stinky truthE

• !eople who eat a high%fber diet are less likely tobecome constipated" The most common causes oconstipation are a diet low in fber or a diet high inats, such as cheese, eggs, and meats"

• Fiberboth soluble and insolubleis the part oruits, 7egetables, and grains that the body cannotdigest" 0oluble fber dissol7es easily in water andtakes on a sot, gel%like te?ture in the intestines"

9nsoluble fber passes through the intestinesalmost unchanged" The bulk and sot te?ture ofber help pre7ent hard, dry stools that are diPcultto pass"


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5ashiorkor

• nder%de7eloped4Third worldcountries * children lack protein *thereore lack energy and has weak

muscles 6 does not grow properly


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6curDy

Disease caused by a lack of Vit C.


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Osteoporosis

Deficiency

in

Calcium


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Anaemia

ack of !ron


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/ickets

2ot enough

sunlight orMitamin D oods

/eDie uestions rite


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/eDie uestions ritedon

• >hich tissues o the body need

a=9ron b= glucose c= calcium d= proteine=iodine"

>hy is a diet consisiting o mainly onetype o ood eg rice o potatoes likely tobe unsatisactory e7en i it is suPcient

to pro7ide our energy needsH9 time do U>hat is the 7alue o leay

7egetables * green or orange or redH


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(omeork ?hat are the main reasons that additi7es areadded to oodsH

– >hat are the main disad7antages4argumentsagainst the addition o ood additi7es to ood

–%hoose 1 additiDe and research it on theinternet for 1 minutes 8 look forarguments against its use B for its usepresent in class tomorro$

; N @


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;o No @rite on the board the ood additi7e you ha7estudied" 3rieVy describe the uses, benefts andhealth haards o this food additiDe$

• Weekend /ead: ollins !g" C)%C$ or 'ckean ! +/

to be able to discuss problems with world oodsupplies and understand the causes o amine:Vooding, droughtW uneAual distribution o ood andincreasing population"

• Discuss these with your parents to in7ite theiropinion o how to sol7e the ine7itable problem ogrowing population and shrinking a7ailable land"

• >rite down some notes o your solution or

discussion on 'onday"


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4i i i F d 9 d t


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4icroorganisms in Food 9ndustry/ead %ollins -,@ tonight$

• >e will make oghurt to eat tomorrrow"

• >hy is yoghurt so good or all o us,particularly womenH Find the answer

or tomorrow"• 2ame other industrial uses yeast is

used or apart rom bread"

• ow might producing 0! inVuenceworld star7ationH


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4icro#organisms

Describe how they are used inthe ood industry

What are micro


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What are micro#organisms

"acteria Fungi #yeast$


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(o can yeast &e useful

• east is a microorganism containingan enyme which will con7ert a sugar


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east and =eer

• 8n enyme in yeast acts on thenatural sugar in malt


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east and =read

• east is used in the baking o bread"

• Dough contains Vour, water, salt,018R and E80T"

• east will erment the sugar * >hat doesthis meanH >hat do you get rom thisH

• The carbon dio?ide produced causes thebread to rise and flls the bread ull o

bubbles" The alcohol e7aporates duringthe baking process and the yeast dies"


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=acteria and oghurt

• 3acteria can be added topasteurised milk to makeyoghurt"

• 8n enyme in thebacteria reacts withsugar in the milk


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!emperature

• oghurt production occurs at CO o" This has three ad7antages:

/"Thickens milk protein

B"Reduces o?ygen le7el

#"9deal temp or bacteria growth


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=atch Ds %ontinuous

• 3atch processing in7ol7es making aset amount o yogurt * new startingproducts are needed and eAuipment

cleaned" E"g" !enicillin, yoghurt"• ontinuous processing means

nutrients are continuously added and

the product is continuously remo7ed"E"g" 'ycoprotein

6ingle#cell -rotein


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6ingle#cell -rotein'4ycoprotein*

• The most commonly made substanceis -uorn" 'ade rom a ungi"

• -uorn is a healthy alternati7e to

meat

• * /BK protein, low at, )K fbre"

• This is made by continuous culturing"

9ndustrial


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9ndustrialFermentati

on

Full of a li%uid culturemedium hich micro'

organisms can gro

and reproduce in.

Fermentati


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Fermentation

! BB Topic &5n yourdiagram addthe need or:/"8ir supplyB"0tirrer#">ater

cooled @acketC"'onitoringprobes

!he process is Hnely


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!he process is Hnely&alanced needing

• /" 5?ygen or respiration

• B" E7en temperature or optimalenyme unction,

• #" (eep micro%organisms in suspensionso surace area or reaction is increased

• C" Remo7e e?cess heat made by

respiration and ermentation• I" Enyme unction is optimised

/ead 4c5ean - ,, or


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/ead 4c5ean - ,, or%ollins -$ .

• (ome Work >rite a paragraph on0! sumarising ad7antages anddiPculties o its use in western

countries"• /" Discuss what ad7antages 0! has

o7er cattle raisingH

• B" ow might this use o wastesimpact global star7ationH

(omeork


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(omeork$

• From your two days recording o how

much ood you are eating each meal *

• se the ood labels o each product egbread, to fnd out the !rotein, at and

carbohydrate K in each then work outhow much o each you are eating"


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Wikipedia 3alues

• Eating B,OOO alories per day or women orB,IOO alories or men, the DRMs are:

• Total Fat$O g

• 0aturated Fatty 8cids BO g

• holesterol #OO mg• 0odium B#OO mg

• !otassium C$OO mg

• Total arbohydrate #OO g

• Fiber BI g

• !rotein IO g


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(ho controls the frogs life) the bird trying to sallo him or himself holding on*

+he bird can be any problem of difficulty trying to interfere ith your goals.

,eep holding on to your goals. !t might seem dark but you ill in.

Perse-ere to reach them. sk for help. +ake initiati-e.

/e-er e-er e-er e-er e-er e-er e-er e-er gi-e up0000

Lesson : Learning


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Lesson : LearningOutcomes

• To be able to

– Discuss the problems o world oodsupplies

– Discuss the problems which contributeto amine: VoodingW droughtW uneAualdistribution o ood and increasingpopulation

– 'c(ean ! +/%+B ollins ! C) * C$

6


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6tarter

• >hat are some o the actors thatcause ood shortages and aminesH

Write your contribution on the board

• This info on world food shortages thatfollows is more than you need to know.

8 oo anA i l l O i i


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Agricultural Organisation

of the UN

F i


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Famine

• 8 regional scarcity o ood, that can resultin widespread malnutrition, star7ation andepidemics

• !articularly common in sub%0aharan 8ricae"g" orn o 8rica


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Famine /elief

Plumpy1nut2 a peanut'based paste) ith sugar)

-egetable fats) skim milk poder) -itamins and

minerals.

• Famine relie is usually coordinated byhumanitarian organisations or the 2

• Food replacements such as Y!lumpy.nut. and0pirulina are used as can be eaten directly rom

the packet, do not reAuire rerigeration or mi?ingwith scarce clean water, can be stored or yearsand, 7itally, can be absorbed by e?tremely illchildren"

• 9n ood shortages where ood is a7ailable but

unaJordable, gi7ing cash and ood 7ouchers isaster and more eJecti7e"

6 i li


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6pirulina

• 8 single cell cyanobacteria that isgrown in sunlight adding 2,!,( andsilica and trace elements"

Wh t


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Where to no

• >hat changes need to be made inorder to ensure ood a7ailability in theutureH

• >hat could be the role o:a= limate change scientistsb= Food scientists

c= 1o7ernmentsd= 1eologistse= 8griculturists and armers

Lesson ": Learning


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Lesson ": LearningOutcomes

• To be able to – Describe the uses o micro%organisms in

the ood industry with reerence to

yoghurt, bread and single cell protein

! t& k k


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!e>t&ook ork:

• sing pages #B)%##O, identiy the micro%organism and theuse or each o the ollowing oods ine

I"Minegar

)"3read

$"0oy sauce

• For Y-uorn. identiy the micro%organism it is deri7ed rom,

how it is produced, and the benefts o its use


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( k 11 ,


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(omeork 11$,

• Read 'c(ean ! +$ to +&

• Do -uestions / % #

; N 1, ,


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;o No 1,$,

• 2ame the cells that line the alimentarycanal, what do they produce and whyH

• 2ame two digesti7e glandsH

• 2ame the enyme present in sali7awhat does it break down hat enyme

breaks this product down to produceglucose"

; N


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;o No ansers

• Epithelium cells produce mucus tolubricate the ood to slide down andprotect rom wear"

• 0ali7ary glands and pancreas"

• 8mylase breaks starch down tomaltose"

• 'altase

Learning Outcomes


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Learning Outcomes

• To be able to – 9dentiy the gross structure o the

alimentary canal and associated organs

– Defne ingestion, digestion, absorption,assimilation and egestion

– Describe the unctions o the alimentarycanal.s 7arious parts

Aims for !oday


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Aims for !oday

• To be able to identiy the parts o thedigesti7e system


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!he + 6tages of


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;igestion1$ 9ngestion * taking ood into the body


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y';igestiDe 6ystem*

• The alimentary canal is $%+ m long" 9t iscoiled around so that it can ft into theabdomen"

• Digestion starts in the mouth withphysicaldigestion


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Location


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Location

• 9ndicate on the blank diagram where eachpart o the alimentary canal is ound

• (ome ork sheet: Fill in or each part oalimentary canal its Location, 0tructure,Function, Digestion, Enymes and action"

A 6tructure


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A$ 6tructure

• ow would you describe its shapeH

• >hat parts is it made up oH

• >hat is specialised about itsstructure that makes it able to carryout its unctionH

• >hat chemicals are ound thereH

= Function


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=$ Function

• 9s the part o the alimentary canalin7ol7ed with ingestion, digestion,absorption, assimilation or egestionH

ombination o theseH• >hat does it doH ow does it do itH

%$ 0n7ymes and the


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yAlimentary %anal

• 8nabolic4atabolicH

• 2ame o substrates and products

• 2ame o enyme


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(ome ork

• Finish the homeork sheet: Fill inor each part o alimentary canal itsLocation, 0tructure, Function,

Digestion, Enymes and action"• /ead 4c5ean to - 11 ;o C)s 1#

.

;o No 1.


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minutes

/" 2ame B substances that are added toood in the stomach"

l and !epsin

B" 2ame the tube that @oins the mouth tothe stomach

#" 2ame the process whereby ood is

pushed along the alimentary canalC" 1i7e reasons why the stomach has a

low p le7el"

(ome ork


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(ome ork

• /ead 4c 5ean - 12 8 1.

• and out sheet % 8nimal 2utrition(ey >ords fll in defnitions as we

go through the study on nutrition"

;igestion in the 6tomach


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;igestion in the 6tomach

• Food enters through a sphincter into the stomach• (ydrochloric acid and a protease


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!he 6mall 9ntestine

•$ m long tube composed o the duodenum and ileum• # important liAuids are added to ood here:

1$ -ancreatic Iuice * contains carbohydrases,proteases and lipases to digest the ood

2$ =ile * enters through the bile duct" 3ile is made in

the liDer and stored in the gall&ladder" 3ile doesnot contain enymes" 3ile acts on ats andemulsiHes them * making them into smallerglobules to increase the surace area a7ailable or

lipases to act on" 9t is also alkaline to neutralise the stomach acid 6 gi7e the best p or intestinalenymes to work in"

!he 6mall 9ntestine


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!he 6mall 9ntestine

,$ 9ntestinal Juice * made by the glandsin the wall o the small intestine,containing carbohydrases, proteases and

lipases to complete the digestion o ood

0tarch sugars

!roteins amino acidsFats atty acids 6 glycerol

carbohydrases

lipases

proteases

!he large 9ntestine


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!he large 9ntestine

• From the ileum, the oodG that.s passed tothe large intestine is mainly fbre, dead cells,bacteria and water"

• 8s it passes along, water is absorbed intothe blood"

• The solid waste, aeces, is stored in therectum and e7entually is egested through

the anus"• Food takes appro?" BC%B&hours the pass

along the length o the digesti7e system"

!A65


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/" 0elect one person rom your group * draw

the outline o their head and torso onboard"

B" Draw as accurately as you can thedigesti7e tract

,$ La&el the ollowing: mouth, oesophagus,stomach, duodenum, ileum, li7er, pancreas,large intestine, colon, rectum and anus

C" >rite a brie description o the function othe ollowing structures: stomach, smallintestine, li7er, pancreas, large intestine

Aims for !oday 1 ,


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Aims for !oday 1$,

• To be able to e?plain the absorptiono ood by the 7illi in the smallintestine

• REF ollins !g" IC%II

Lesson 1$,: Learning


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Outcomes

• To be able to – 9dentiy the small intestine as the region

or absorption o digested ood

– Describe the signifcance o 7illi inincreasing internal surace area

– Describe the structure o a 7illusincluding the role o capillaries andlacteals

A&sorption in the 6mall


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9ntestine

• The ileum o the small intestine is thesite o a&sorption * digested ood passesthrough the intestinal wall into the blood"

• The small intestine is well designed orePcient absorption:

– 8 thin lining co7ered in millions o Dilli

– The 7illi are co7ered with microDilli

– 8 good blood supply

– 8 7ery large surace area

3illi of the 6mall


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9ntestine

!ask on (and out sheet


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• se 'ac(ean !/OB% either draw or trace the diagram oa 7illus" Label the lacteal 6 blood capillary" 8dd the

ollowing notes to your diagram: Use a FULL page – Millus wall is only one cell thick

– 8mino acids 6 sugar molecules are absorbed throughthe thin 7illus wall into the blood capillary

– Fatty acids 6 glycerol are absorbed into the lacteal – 3lood coming to 7illus to pick up ood molecules

– 3lood takes ood molecules away to rest o body

– Lymph coming to 7illus

– Lymph Vuid carries atty acids 6 glycerol away to resto the body

;o No 1+


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;o No 1+


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Ansers

– 8 thin lining co7ered in millions o Dilli – The 7illi are co7ered with microDilli

– 8 good blood supply

– 8 7ery large surace area – 3lood takes protein and glucose away to

rest o body 7ia the li7er"

– Lymph Vuid carries atty acids 6 glycerolaway to rest o the body

What)s this liDer thingd i h i


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got to do ith it 1"$,

• To be able to e?plain the role o theli7er in digestion

• REF: ollins !g" IC%II

Learning Outcomes


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Learning Outcomes

• To be able to – 9ndicate the role o the hepatic portal 7ein in

the transport o absorbed ood to the li7er

– Describe the role o the li7er in the

metabolism o glucose and in the destructiono e?cess amino acids

– Describe the role o at as a storage substance

– (ome ork : 4c5ean - 1. 8 + C 1#,

– /ead the check list - 1" to checkunderstanding$

Assimilation B the LiDer


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Assimilation B the LiDer

• 'ost o the nutrients absorbed romthe small intestine pass into the li7er7ia the hepatic portal Dein$

• The li7er stores e?cess glucose asglycogen$ >hen blood glucosele7els all it con7erts glycogen back

to glucose"

(epatic- t l


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-ortal

3ein'purple*

8bsorbed oodrom the smallintestine tra7els7ia the hepaticportal 7ein or

processing in theli7er"

3aemoglobin

containing o4ygenated

blood


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B


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-ancreas

:%ontrol

of =lood6ugarLeDels

%opy into your &ooks


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%opy into your &ooks

;o No 1$,


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;o No 1$,

• Fill in the missing words""• The blood rom the intestine goes frst to

the UU"" beore entering the generalcirculation" 9 the glucose concentration in

the blood is abo7e a certain le7el, it ischanged to UU"" " and stored" This istriggered by the hormone UUU 9 the bloodle7el o glucose is low gUUUU is released

which stimulates the release o gUUU romglycogen" This process is called hUUU""

!he /ole of the LiDer


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• >e need amino acids to build proteins,but"""

• 5ur bodies can.t store e?cess amino acids"

They are broken down by the li7er to makea waste called urea" This is calleddeamination" The urea is taken rom theli7er to the kidneys or e?cretion in urine"

• 2B% R group% 55 is an amino acid"• !oisonous 2C X %Q 2B *5% 2B rea



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• Deto?ifcation•


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ss a o ce s

• 1lucose, ats and amino acids are absorbed intothe blood then transported to cells orassimilation"

• Glucose pro7ides energy or building proteins,

muscles contraction and electrical impulses"• Fats built into cell membranes, burned as uel

or storage o energy" They pro7ide more than BZenergy that sugar does"

• Amino acids built up with enymes into newproteins or cell structures, plasma proteins andenymes"

, Dessels 8 plenty ofl


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roles

Week end (ome ork


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Week end (ome ork

• (and out 6heet Cuestions on!eeth

• Write a paragraph e>plaining each

step of digestion from ingestion toegestion


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!he hole tooth and

nothing &ut the toothE

Aims for !oday


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y

• To be able to identiy the types ohuman teeth 6 their unctions andthe process o chewing and

swallowing• nderstand tooth decay 6 care 6

why Vuoride is useul

• REF ollins !g" C+%I/ 'c(ean !/$I

Learning Outcomes


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g

• To be able to: – 9dentiy the types o human teeth and

describe their unctions

– 0tate the causes o dental decay anddescribe the proper care o teeth

– Describe the processes o chewing andperistalsis

– E?plain the probable action o Vuoride inreducing tooth decay

!eeth


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• Trace the C types o teeth on thehand out and describe their unction"

• 9n the ne?t slide o an Z ray o teethwhich are incisors, canines,premolars and molarsH


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4astication 8 6omething toche on


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che on

• hewing is the frst step in digestion,but how is it helpulH

/"9ncreases surace area o ood * howmight this aid digestionH

B"Food is made soter and warmer *

how might this aid digestionH


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• / * more surace area or enymeaction


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forms and the tooth must &e remoDed$

(o does Fluoride ork


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• Fluoride ound in a person[s sali7a willadsorb onto the surace o a tooth wheredemineraliation % tooth decay hasoccurred" This Vuoride attracts other

minerals like calcium speeding up the rate

reormation o tooth minerals"

• Fluoride creates a harder tooth surace

more resistant to decay"

2 Animal Nut Nor

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