Ch51 NutritionVRE

Ch51 NutritionVRE - Figure 51.13 Satisfying Koch’s...

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Nutrition, Digestion,and Absorption Chapter 51
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The gut is specialized for the following: Selective utilization of fats, proteins and carbohydrates. How do we use the foods we eat? Maintain cells(structure, enzymes, hormones, neurotransmitters, etc.) Provide energy Specialized features of food processing system Enzymatic degradation Mixing and grinding Maximize surface area for absorption Mechanisms for fine control of uptake Gut motility Hormones Enzymes Mechanisms for eliminating food components not used Feces Urine Sweat CO2 Selective needs of different tissues for specific substrates
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Figure 51.2 Food Energy and How We Use It
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Figure 51.3 The Course of Starvation
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Figure 51.4 The Acetyl Group Is an Acquired Carbon Skeleton
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Figure 51.5 A Strategy for Vegetarians
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Figure 51.6 Mammalian Teeth
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Figure 51.6 Mammalian Teeth (Part 1)
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Figure 51.6 Mammalian Teeth (Part 2)
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Figure 51.7 Compartments for Digestion and Absorption
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Figure 51.7 Compartments for Digestion and Absorption (Part 2)
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Figure 51.7 Compartments for Digestion and Absorption (Part 3)
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Figure 51.8 Intestinal Surface Area and Nutrient Absorption
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Figure 51.8 Intestinal Surface Area and Nutrient Absorption (Part 2)
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Figure 51.8 Intestinal Surface Area and Nutrient Absorption (Part 3)
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Figure 51.9 The Human Digestive System
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Figure 51.10 Tissue Layers of the Vertebrate Gut
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Figure 51.11 Swallowing and Peristalsis
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Figure 51.11 Swallowing and Peristalsis (Part 2)
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Figure 51.12 Action in the Stomach
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Figure 51.12 Action in the Stomach (Part 1)
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Figure 51.12 Action in the Stomach (Part 2)
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Figure 51.12 Action in the Stomach (Part 3)
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Unformatted text preview: Figure 51.13 Satisfying Koch’s Postulates (Part 1) Figure 51.13 Satisfying Koch’s Postulates (Part 2) Figure 51.14 Ducts of the Gallbladder and Pancreas Figure 51.15 Digestion and Absorption of Fats Figure 51.15 Digestion and Absorption of Fats (Part 1) Figure 51.15 Digestion and Absorption of Fats (Part 2) Figure 51.16 A Ruminant’s Stomach Figure 51.17 Hormones Control Digestion Figure 51.17 Hormones Control Digestion (Part 2) Figure 51.18 Regulating Glucose Levels in the Blood Figure 51.19 A Single-Gene Mutation Leads to Obesity in Mice Figure 51.19 A Single-Gene Mutation Leads to Obesity in Mice (Part 1) Figure 51.19 A Single-Gene Mutation Leads to Obesity in Mice (Part 1) Figure 51.19 A Single-Gene Mutation Leads to Obesity in Mice (Part 2) To review the points that you should have learned in the preceding figures: • Consider the content of each of the slides presented with respect to the importance of the topics listed in the first slide The gut is specialized for the following: Selective utilization of fats, proteins and carbohydrates. How do we use the foods we eat? Maintain cells(structure, enzymes, hormones, neurotransmitters, etc.) Provide energy Specialized features of food processing system Enzymatic degradation Mixing and grinding Maximize surface area for absorption Mechanisms for fine control of uptake Gut motility Hormones Enzymes Mechanisms for eliminating food components not used Feces Urine Sweat CO2 Selective needs of different tissues for specific substrates...
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Ch51 NutritionVRE - Figure 51.13 Satisfying Koch’s...

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