Chapter 3_Fa2011_Class

Chapter 3_Fa2011_Class - Chapter3 TheBasics of Digestion...

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Chapter 3 The Basics  of  Digestion
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What Makes Eating So  Enjoyable? Hunger and thirst: Appetite:
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Sense of Taste Five Basic Categories of Taste:
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Aroma and Flavor Mouth and nose contribute to tasting of foods
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More on Taste We develop a taste for certain foods. Sometimes food preferences and nutritional needs conflict: challenging to change food choices
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What Is Digestion and  Why Is It Important? Digestion: a multi-step process of breaking down foods into absorbable components using mechanical and chemical means in the gastrointestinal (GI) tract Gastrointestinal tract consists of: Mouth Esophagus Stomach Small and large intestines Other organs
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GI Tract Main roles of the GI tract are to: GI tract is about ______________with extensive surface area for nutrient absorption. Cells lining GI tract are replaced every ____________ days.
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Digestion Is Mechanical  and  Chemical Mechanical digestion: Peristalsis: Chemical digestion:
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Digestion Allows Us to Absorb  Nutrients from Foods After digestion, nutrients are absorbed through the walls of the intestines into body’s two transport systems: __________________________ __________________________ Sent to the _________ for processing before delivery to the body’s cells GI tract is highly efficient: ________% of nutrients from food are digested and absorbed.
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From Cells to Organs and  Organ Systems Figure 3.2
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This note was uploaded on 02/20/2012 for the course HPEB 502 taught by Professor Montgomery during the Fall '09 term at South Carolina.

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Chapter 3_Fa2011_Class - Chapter3 TheBasics of Digestion...

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