Chap 47 digestion-SM16 - Chapter 47 Processing Food and...

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Chapter 47: Processing Food and Nutrition 1. Compare and contrast different modes of nutrition and methods of feeding 2. Compare and contrast digestive processes including ingestion (feeding), digestion, absorption, and egestion (elimination) and intracellular vs extracellular digestion 3. Discuss the differences between having do digestive tract, an incomplete and a complete digestive tract and any benefits or advantages they provide (knowledge/comprehension/analysis) 4. Name and describe the four kinds of teeth (knowledge/comprehension) 5. Compare and contrast the three digestive processes including examples of where each occurs 6. Trace the pathway traveled by an ingested meal through the human digestive system, and based upon class discussion, be able to describe the structure and function of each organ and the enzymes involved in digestion (this will carry over throughout the discussion) 7. Compare and contrast the cephalic, gastric and intestinal stages of digestion 8. Name several hormones and discuss their role in regulating digestive processes 9. Compare and contrast the digestion and absorption of carbohydrates, proteins, and lipids 10. Give examples of lipid and water soluble fats as well as minerals and trace elements Nutrification Nutrients – substances used as energy sources, in syntheses growth and repair Requirements – carbohydrates lipids proteins vitamins and minerals Malnutrition – dietary intake either below or above required needs Food processing and digestion Chapter 47 Objective 1 : Compare and contrast different modes of nutrition and methods of feeding Modes of nutrition Nutrification a) Nutrients – substances used as energy sources, in syntheses growth and repair, anything the body needs for energy or survival like vitamins or minerals b) Requirements – carbohydrates lipids proteins vitamins and minerals – to maintain cells and integrity of the organism a. Vitamins and minerals are important for chemical reactions c) Malnutrition – dietary intake either below or above required needs, under or over eating Herbivores A. Consumer level – a. primary consumer(eat plant material or brain)s, secondary consumer(eat primary consumer or anything up the food chain) – down at the base of the food change where we are consuming the initial energy producing material B. Food source – a. plants (producers), plant eaters have to consume a lot of material to get the energy you need, as well of the quality of the food C. Food quantity – a. poorer, large quantity of food required b. must be a good quality c. plant material is hard to digest, because you have to break down the cell wall to get what is inside the cell (you need symbionts) d. this is why horses eat hay D. Enzymes – a. most animals lack cellulase, meaning they have to have a symbiotic relationship, they rely on another organism within their own body to help them break down their own material E. Symbiotic relationships – a. with bacteria or protists (e.g. ruminants, termites), termites have protist in their gut that contains the enzymes that breaks down the wood they consme
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