chapter 41 learning objectives

chapter 41 learning objectives - Chapter Learning...

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Chapter Learning Objectives Chapter 41 Concept 41.1: An animal’s diet must supply chemical energy, organic molecules, and essential nutrients Define essential nutrients and describe the four classes of essential nutrients o Essential nutrients The materials that an animal’s cells require but cannot synthesize o Four classes Essential amino acids Animals require 20 amino acids to make proteins o The majority of animal species can synthesize about half of these amino acids The remaining amino acids must be obtained from food in prefabricated form and are therefore called essential amino acids Essential fatty acids Animals can synthesize most, but mot all, of the fatty acids they need The ones they cannot make, are certain fatty acids that are unsaturated (containing one or more double bonds) Vitamins Organic molecules with diverse functions that are required in the diet in very small amounts Minerals Inorganic materials, such as zinc and potassium, that are usually required in small amounts – from less than 1 mg to about 2,500 mg per day Requirements vary among animal species Distinguish between water-soluble and fat-soluble vitamins o Water-Soluble Include the B complex, which are compounds that generally function as coenzymes Vitamin C, which is required to produce connective tissue o Fat-Soluble Vitamin A, which is incorporated into visual pigments of the eye Vitamin K, which functions in blood clotting Vitamin D, which aids in calcium absorption and bone formation Concept 41.2: The main stages of food processing are ingestion, digestion, absorption, and elimination Define and compare the four main stages of food processing o Ingestion First stage The act of eating Food can be ingested in many liquid and solid forms o Digestion Second stage
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The stage of food processing Food is broken down into molecules small enough for the body to absorb This stage is necessary because animals cannot directly use proteins, carbohydrates, nucleic acids, fats, and phospholipids in food. o
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This note was uploaded on 04/03/2012 for the course BIOL 1202 taught by Professor Gregg during the Spring '08 term at LSU.

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chapter 41 learning objectives - Chapter Learning...

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