Lect2.Digestion.9.06 - Applying the Scientific Process to...

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Applying the Scientific Process to Nutrition Scientific method Types of studies Epidemiological Animal Cell culture Human Case control Clinical trial
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Introducing the Nutrients 6 classes of nutrients based on different chemical structures
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Introducing the Nutrients General functions of nutrients Supply energy Contribute to cell and body structure Regulate body processes
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Digestion and Absorption of Food Nutrients Digestive System Functions Absorption Where it goes Control of Digestion CHO, lipid, protein
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Digestion and Absorption Digestion and absorption do not take place one step at a time as isolated functions 92-97% of food is digested Most substances must be broken down to simple form (sugars absorb in original form) Infection may increase rate of peristalsis When contents pass through too slowly (and water is removed) = constipation (inability to pass non-digested residue through system)
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Seven Functions of Digestive System 1. Receipt, maceration and transport of ingested substances and waste products 2. Secretion of acid, mucus, digestive enzymes, bile and other materials 3. Digestion of ingested foodstuffs 4. Absorption of materials 5. Storage of products 6. Excretion 7. Ancillary functions
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Percent Digestibility of Nutrients Food Protein Percent Lipid Percent CHO Percent Animal 97 95 98 Cereals 85 90 98 Legumes 78 90 97 Sugars, Starch 98 Vegetables 83 90 95 Fruits 85 90 90 Veggie Foods 84 90 97 Total food 92 95 97
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Digestive System Mouth Esophagus Stomach Small Intestines Large Intestines and Rectum Anus Pancreas Liver and biliary Tract See Overhead
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Digestion in the Mouth Teeth Saliva secreted by 3 pairs of glands
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This note was uploaded on 02/03/2011 for the course MOVESCI 241 taught by Professor Katch during the Winter '10 term at University of Michigan.

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Lect2.Digestion.9.06 - Applying the Scientific Process to...

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