Digestion_36

Digestion_36 - Course objectives Understand how living and...

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Unformatted text preview: Course objectives Understand how living and non-living environments are interrelated Understand how cells function Understand how the human body functions Understand principles of heredity Digestion & Nutrition Chapter 36 Outline Nutrition introduction Food processing overview Digestive system Nutrition requirements Nutritional disorders Animal Diets Characterized by dominant food resource 3 main categories Herbivores Carnivores omnivores Nutrition Introduction Heterotrophs Provides molecules body Needs to function Food Processing Food Processing Stages of food processing Ingestion Digestion Absorption elimination Ingestion Intake of food source ie organic & inorganic molecules Food, water & minerals Physical action Digestion Break down of food Mechanical & chemical digestion Mechanical Digestion Physical process Physical reduction of food size Tongue, teeth, churning (mixing) of stomach & intestine Mechanical digestion Break down of food to smaller units Mechanical Digestion Chemical Digestion Break down of food Secretion Production & release of digestive chemicals & enzymes Chemical digestion chemical & enzymatic breakdown of ingested particles Absorbable units- monomers Monosaccharides Amino acids Fatty acids Chemical Digestion...
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Digestion_36 - Course objectives Understand how living and...

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