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B6 ANIMAL NUTRITION.ppt
- 1. IGCSE COORDINATED SCIENCE9 B6 ANIMAL NUTRITION
- 2. Content Lesson B6.1 Diet CORE 1. Statewhat is meant by the term balanced diet for humans 2 List the principal sources of, and describe the dietary importance of: – carbohydrates – fats – proteins – vitamins, limited to C and D – mineral salts, limited to calcium and iron – fbre (roughage) – water Supplement 3 Explain how age, gender and activity affect the dietary needs of humans including during pregnancy and whilst breast-feeding 4 Describe the effects of malnutrition in relation to starvation, constipation, coronary heart disease, obesity and scurvy 5 Explain the causes and effects of vitamin D and iron deficiencies 6 Explain the causes and effects of proteinenergy malnutrition, e.g. kwashiorkor and marasmus
- 3. DIET Our diet needs tocontain sufficient and balanced quantities of carbohydrates, proteins and lipids.
- 4. Biological molecules carbohydrates Sugar Different foodscontain different kinds of sugar. Eg fruit contains fructose or glucose. Lactose is in milk. Table sugar is sucrose. Sugar gives us energy, so we call it an energy food. Starch Cellulose
- 5. Biological molecules carbohydrates Sugar Different foodscontain different kinds of sugar. Eg fruit contains fructose or glucose. Lactose is in milk. Table sugar is sucrose. Sugar gives us energy, so we call it an energy food. Starch Starch is found particularly in bread, potatoes and cereals. Starch is a storage molecule, but it does provide us with energy. Cellulose
- 6. Biological molecules carbohydrates Sugar Different foodscontain different kinds of sugar. Eg fruit contains fructose or glucose. Lactose is in milk. Table sugar is sucrose. Sugar gives us energy, so we call it an energy food. Starch Starch is found particularly in bread, potatoes and cereals. Starch is a storage molecule, but it does provide us with energy. Cellulose Cellulose is found in plant cell walls It is a structural molecule, and supports the plant cell.
- 7. Biological molecules Fats Fats alsocontain C, H and O, but relatively less O. Fats occur in both plant and animal foods. Fats – solid at room temperatures. Oils - liquid at room temperatures.
- 8. Biological molecules Fats Fats alsocontain C, H and O, but relatively less O. Fats occur in both plant and animal foods. Fats – solid at room temperatures. Oils - liquid at room temperatures. Fats also give us energy. They also provide insulation in humans and other mammals, and are energy stores.
- 9. Biological molecules Proteins Proteins containC, H and O, and also some nitrogen (N) and a little suplhur (S). Proteins are found in milk, eggs, meat and fish.
- 10. Biological molecules Proteins Proteins containC, H and O, and also some nitrogen (N) and a little suplhur (S). Proteins are found in milk, eggs, meat and fish. Proteins are needed for growth and body- building (muscles and skin), and they are also used to make enzymes.
- 11. Components of ourdiet Minerals: contain certain elements essential for the proper functioning of our bodies.
- 12. Components of ourdiet Minerals: contain certain elements essential for the proper functioning of our bodies. Calcium Needed for hardening our bones and teeth. Occurs in foods such as milk, cheese and fish Deficiency results in rickets
- 13. Rickets Rickets is asoftening of bones in children due to deficiency or impaired metabolism of vitamin D, magnesium, phosphorus or calcium, potentially leading to fractures and deformity. Rickets is among the most frequent childhood diseases in many developing countries.
- 14. Components of ourdiet Minerals: contain certain elements essential for the proper functioning of our bodies. Calcium Needed for hardening our bones and teeth. Occurs in foods such as milk, cheese and fish Deficiency results in rickets Iron Present in haemoglobin, the red pigment in blood used to carry oxygen Occurs in a number of foods, especially liver and kidneys Deficiency results in anaemia
- 15. Anaemia Anaemia is adecrease in the number of red blood cells in the blood, meaning that less oxygen can be carried by the blood to various organs and tissues,. The main symptoms are tiredness and lethargy.
- 16. Components of ourdiet Vitamins: a collection of organic substances needed in small quantities in the body. Their overall function is to help control the chemical reactions taking place in the body.
- 17. Components of ourdiet Vitamins: a collection of organic substances needed in small quantities in the body. Their overall function is to help control the chemical reactions taking place in the body. Vitamin A Important for our eyes – helps protect their surfaces Found in fish liver oil, and carrots. Deficiency makes it difficult to see in dim light
- 18. Components of ourdiet Vitamins: a collection of organic substances needed in small quantities in the body. Their overall function is to help control the chemical reactions taking place in the body. Vitamin A Important for our eyes – helps protect their surfaces Found in fish liver oil, and carrots. Deficiency makes it difficult to see in dim light Vitamin C Needed for strong gums Found in citrus fruits, green vegetables and blackcurrants Deficiency results in scurvy
- 19. Scurvy Scurvy can resultin swollen gums, severe pain in joints, shortness of breath, and blurred vision.
- 20. Components of ourdiet Vitamins: a collection of organic substances needed in small quantities in the body. Their overall function is to help control the chemical reactions taking place in the body. Vitamin D Necessary for bones to take up calcium salts Occurs in fish liver oil, and can be made in the skin provided sunlight is present. Deficiency results in rickets.
- 21. Components of ourdiet Fibre is necessary for a healthy balanced diet, but the body can’t absorb it. It helps our digestive system to process food and absorb nutrients. It helps your bowel to pass food by making stools soft and bulky. It helps prevent constipation. Fibre is found in foods such as brown rice, oats, wholegrain breads and cereals.
- 22. Components of ourdiet Water makes up more than two-thirds of the weight of the human body. It serves as a lubricant, helps regulate body temperature, prevents and relieves constipation. Without enough water we can become dehydrated.
- 23. Core 1 Define ingestionas the taking of substances, e.g. food and drink, into the body through the mouth 2 Define digestion as the breakdown of large, insoluble food molecules into small, water soluble molecules using mechanical and chemical processes 5 Define absorption as movement of digested food molecules through the wall of the intestine into the blood 6 Define assimilation as the movement of digested food molecules into the cells of the body where they are used, becoming part of the cells 7 Define egestion as passing out of food that has not been digested, as faeces, through the anus 8 Identify the main regions of the alimentary canal and associated organs, including mouth, salivary glands, esophagus, stomach, small intestine, pancreas, liver, gall bladder, large intestine and anus. 9 Describe the functions of the regions of the alimentary canal listed above, in relation to ingestion, digestion, absorption, assimilation and egestion of food Supplement 3 Define mechanical digestion as the breakdown of food into smaller pieces without chemical change to the food molecules 4 Define chemical digestion as the breakdown of large, insoluble molecules into small, soluble molecules B6.2 Alimentary canal
- 24. The human digestivesystem (also known as the alimentary canal) From mouth to anus
- 25. The human digestivesystem
- 26. The human digestivesystem In digestion, large insoluble molecules are broken down into smaller soluble particles that can be absorbed into the bloodstream.
- 27. The human digestivesystem Mouth – mechanical chewing of the food. Salivary glands produce the enzyme amylase which begins breaking down polysaccharides into simpler sugars.
- 28. The human digestivesystem Oesophagus (also known as the gullet). Passes food down from the mouth to the stomach by a process known as peristalsis.
- 29. Peristalsis Rings of muscle aroundthe oesophagus effectively ‘squeeze’ food towards the stomach, as you would with toothpaste in a tube.
- 30. The human digestivesystem Stomach – more mechanical digestion happens here. The stomach produces the enzyme protease, and also hydrochloric acid which kills bacteria, and this acid also provides the ideal conditions for protease.
- 31. The human digestivesystem Pancreas – produces many enzymes, including amylase, protease and lipase.
- 32. The human digestivesystem Small intestine – can be over six metres long. Digested food is absorbed here into the blood stream. The surface area of the small intestine is greatly increased by the presence of small, finger-like projections called villi (villus).
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- 34. The human digestivesystem Large intestine – as the fibre and other undigested material passes along the large intestine, water is absorbed from it, so it becomes more solid. This solid matter then passes on to the rectum where it is stored as faeces.
- 35. The human digestivesystem The Liver – produces a substance known as bile, which is stored in the gall bladder before it is released into the small intestine. Bile has 2 functions:
- 36. The human digestivesystem The Liver – produces a substance known as bile, which is stored in the gall bladder before it is released into the small intestine. Bile has 2 functions: 1. It neutralises the acid from the stomach, producing more alkaline conditions.
- 37. The human digestivesystem The Liver – produces a substance known as bile, which is stored in the gall bladder before it is released into the small intestine. Bile has 2 functions: 2. It emulsifies fats – i.e. it breaks large drops of fat into small droplets to increase their surface area, so enzymes can work faster.
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- 41. Definitions Ingestion This is theprocess of taking in food substances through the mouth. Digestion Absorption Assimilation Egestion
- 42. Definitions Ingestion This is theprocess of taking in food substances through the mouth. Digestion This is the mechanical and chemical breakdown of food into smaller, more soluble, components. Absorption Assimilation Egestion
- 43. Definitions Ingestion This is theprocess of taking in food substances through the mouth. Digestion This is the mechanical and chemical breakdown of food into smaller, more soluble, components. Absorption This is the process of taking soluble food through the wall of the small intestine by diffusion into the blood stream. Assimilation Egestion
- 44. Definitions Ingestion This is theprocess of taking in food substances through the mouth. Digestion This is the mechanical and chemical breakdown of food into smaller, more soluble, components. Absorption This is the process of taking soluble food through the wall of the small intestine by diffusion into the blood stream. Assimilation This is the process whereby absorbed food is altered chemically by the liver or chemical substances before being utilised by the cells of the body. Egestion
- 45. Definitions Ingestion This is theprocess of taking in food substances through the mouth. Digestion This is the mechanical and chemical breakdown of food into smaller, more soluble, components. Absorption This is the process of taking soluble food through the wall of the small intestine by diffusion into the blood stream. Assimilation This is the process whereby absorbed food is altered chemically by the liver or chemical substances before being utilised by the cells of the body. Egestion This is the process where solid undigested food material is removed from the digestive system via the anus.
- 46. B6.3 Digestion Core 1 Identify thetypes of human teeth (incisors,canines, premolars and molars) 2 Describe the structure of human teeth, limited to enamel, dentine, pulp, nerves and cement, as well as the gums. 3 Describe the functions of the types of human teeth in mechanical digestion of food 4 Describe the proper care of teeth in terms of diet and regular brushing 6 State the significance of chemical digestion in the alimentary canal in producing small, soluble molecules that can be absorbed
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- 48. What is the digestive system? Thedigestive system consists of the gastrointestinal tract… which begins with the mouth. For this lesson, we’ll limit our focus to the teeth and gums found in the mouth.
- 49. The baby teeth… Humanbeings have two sets of teeth. They begin with a temporary set of teeth, called the deciduous teeth… or baby teeth. They include 8 incisors, 4 canines (cuspids), and 8 molars. Rarely, a baby is born with a tooth or gets a tooth very early. This is called a neonatal or milk tooth, and falls out when the real baby teeth start erupting at an average age of 8 months. The lower central incisors usually appear first.
- 50. The baby teeth… Permanentteeth develop from the same tooth bud as deciduous teeth. Baby teeth serve as space- savers for the permanent teeth, and are important in the development of the jaw. The baby teeth do have roots, but those are resorbed (dissolved) as the permanent teeth begin to push upward. The roots provide a hole for the permanent teeth to emerge. The full set of baby teeth have erupted by age 2.
- 51. Permanent teeth… Baby teethbegin falling out around age 6, and are replaced by permanent teeth. By age 12 most children have 28 of their 32 permanent teeth. The first permanent teeth to erupt are the 1st molars. The four 3rd molars do not erupt until the age of 17-21.
- 52. The incisors… The 8incisors are shaped like a shovel, and have a sharp cutting edge. In rodents, they wear away during gnawing and continue to grow throughout the lifetime.
- 53. The canines… The 4canines (cuspids) are longer and stronger than the incisors, rooted deeply into the bones of the jaw. Pointed upper canines are commonly called eye teeth; their function is tearing food.
- 54. The canines… Canines areoften very pointed or come in high… resembling a dog’s canines or the vampire image.
- 55. The bicuspids… The 8bicuspids are also called the premolars. Rather than having a sharp or pointed top edge, they have a wider surface with 4 cusps or elevations. They are well-suited for grinding action. 1 3 2 4
- 56. The molars… The 12molars are the largest of the permanent set of teeth, with 4, and often 5 cusps for grinding. The 3rd molars, or wisdom teeth, are often pulled because they do not emerge in the correct position.
- 57. There are 3parts to every tooth: Crown: portion above the gum line Root: embedded in the gum Neck: between the crown and neck The parts of a tooth…
- 58. Interior anatomy: Pulp: softinterior cavity Cementum: thin bone layer covering and protecting the root Dentin: the solid, most bulky portion of the tooth interior Enamel: hard covering on exposed part of tooth The parts of a tooth… Root canal: narrow tunnel for blood vessels and nerves to enter pulp
- 59. The tiny openinginto the bottom of the root canal tunnel is called the apical foramen (Ā pick ul / foh RAY men). It allows blood vessels and nerves to enter and supply the pulp of the tooth. There may be one or more canals in each root of the tooth. A root canal dental procedure: drilling out the unhealthy or injured portion, refilling it with a synthetic substance, and recapping the tooth. Root canal…
- 60. The gums… The gumsor gingiva (JIN jah vah) are mucosal tissues that sit on top of the alveolar (al VEE oh ler) bone. Coral-pink in color, this soft tissue surrounds the teeth and forms a seal around them. A shallow groove called the gingival sulcus (SULL kuss) surrounds the neck of each tooth. Gingival sulcus Healthy gingiva
- 61. The gums… Massaging gums increases circulationand improves gingiva health. Receding gums or other gum disease is responsible for nearly 1/3 of all adult tooth loss. Good gum health is essential to tooth health. It may be caused by bacteria left between the teeth, bruxism (BRUCKS ism) or unconsciously gnashing the teeth, use of chewing tobacco, or piercings of the lip or tongue.
- 62. Oral hygiene… Oralhygiene refers to the practice of keeping the mouth and teeth clean. This prevents periodontal (pair ee oh DAUNT ul) problems, involving the teeth or gingiva, and bad breath. Once or twice daily brushing with a mild abrasive and flossing with a wax- coated string is recommended. Brushing and flossing helps control the formation of dental plaque, also called tartar or calculus.
- 63. Oral hygiene… Dental plaqueis an accumulation of mineral film on the surface of the teeth. It is usually colorless, or stained by food or beverages. Once it forms it must be removed by a professional using scraping or ultrasonic tools. Unless this is done, gingiva will become irritated and inflamed.
- 64. Tooth decay… Acid-formingfoods left on the teeth, mouth, and tongue de-mineralize tooth enamel, causing cavities or holes. The cavity will eventually expose the nerve-filled pulp, and cause pain. The cavity must be drilled out, cleaned, and filled with gold, silver amalgams (mercury alloy),or tooth-colored composites, ceramics, or inlays.
- 65. Tooth loss… There are3 ways to replace missing teeth: A dental bridge or pontic can be anchored to neighboring teeth OR implants can be used to replace single teeth. Dentures can be built and fit to replace all of the teeth.
- 66. Enzyme summary Salivary Gland- produces amylase which breaks down carbohydrates (such as starch) into simple sugars (eg. glucose)
- 67. Enzyme summary Stomach –produces protease which breaks down proteins into amino acids
- 68. Enzyme summary Pancreas –produces amylase (carbohydrates sugars), protease (proteins amino acids), lipase (fats fatty acids + glycerol)
- 69. Enzyme summary Small intestine– produces amylase (carbohydrates sugars), protease (proteins amino acids), lipase (fats fatty acids + glycerol)
- 70. Enzyme summary One morething …………. Maltase, thought to be produced by the walls of the small intestine, converts the disaccharide maltose (formed by the action of amylase on starch) into the simple sugar glucose.