The document discusses digestion, absorption, and transport. It provides details on:
1) The anatomy and functions of the digestive tract and its organs.
2) How food is broken down mechanically and chemically by secretions and enzymes.
3) The absorption of nutrients and transport throughout the body by the bloodstream and lymphatic system.
4) Common digestive issues like heartburn, ulcers, diarrhea and their causes and treatments.
This document provides an overview of carbohydrates from a chemist's perspective. It discusses the basic units of carbohydrates including monosaccharides like glucose, fructose, and galactose. Disaccharides such as maltose, sucrose, and lactose are formed from two monosaccharide units. Polysaccharides include glycogen, starch, and various types of dietary fiber. The document also reviews digestion and absorption of carbohydrates, blood glucose regulation, and health effects of sugars, starches, and fiber, concluding with recommendations for carbohydrate intake.
The document discusses principles and guidelines for planning a healthy diet, including adequacy, balance, nutrient density, moderation, and variety. It describes USDA Food Patterns which recommend daily amounts from five major food groups and discretionary calories. Food labels are discussed as an important tool for following dietary guidelines, with explanations of serving sizes, ingredients lists, nutrition facts, and nutrient claims. Overall the document provides information on translating dietary guidelines into a practical grocery shopping and meal planning approach.
This document discusses metabolism and energy production in the body. It covers how the body breaks down nutrients like carbohydrates, fats, and proteins to produce energy through cellular respiration. Glucose, fatty acids, and amino acids are broken down through a series of chemical reactions to ultimately produce ATP, the energy currency of cells. The document also discusses how excess nutrients are stored or used during times of feasting versus fasting.
This document provides an overview of nutrition and discusses several key topics:
1) Food choices are highly personal and influenced by taste preferences, social factors, availability and cost, as well as health beliefs. Nutrients fall into six classes: water, carbohydrates, proteins, lipids, vitamins and minerals.
2) Nutrition research relies on the scientific method, with studies using controls, randomization, and double-blind experiments to establish relationships between diet and health outcomes. Dietary guidelines provide recommendations for nutrient and energy needs.
3) Diet quality impacts chronic disease risk, and national nutrition monitoring aims to track population health trends over time. However, nutrition information is not always reliable, so it is important to
This document provides an overview of key concepts in nutrition science. It discusses factors that influence food choices, the six classes of nutrients, establishing dietary recommendations, nutrition assessment and research methods. Personal preferences, health factors, culture and economics all impact food decisions. Macronutrients provide energy while micronutrients perform vital body functions. Standards like the RDA are determined through scientific studies and help evaluate nutrient intakes.
Diet and weight loss ! Secret tips to loss weight fasterJagabandhu das
The title of this eBook is Diet and Weight Loss, brought to you by Wings of Success. Inside this eBook, you will discover the topics about a diet to lose 10 pounds, adjusting your eating habits, lose 10 pounds by jogging, lose 10 pounds by biking, how to lose 10 pounds by exercising, lifestyle, making lifestyle changes, lose 10 pounds by getting up early, dealing with fast weight loss programs and surgeries for teenagers, free weight loss program for teenagers, healthy way for teens to lose weight, fast weight loss diet for teens and so much more!
NFMNT Chapter 5 Overview of Body Systems and Medical Nutrition Therapy Interv...KellyGCDET
This document provides an overview of medical nutrition therapy interventions for various body systems and conditions, including the gastrointestinal tract, liver, kidneys, Alzheimer's disease, and developmental disabilities. It defines medical nutrition therapy and outlines objectives for identifying terminology, concepts, and utilizing therapy in care settings. It also details dietary modifications and considerations for specific diseases and disorders.
Carbohydrate;low intensity and high intensities physical activitiesSiham Gritly
The document discusses carbohydrate utilization during exercise. It states that carbohydrates should make up 60-70% of an athlete's daily energy intake to fuel exercise and prevent fatigue. Carbohydrates are used aerobically during endurance exercise and anaerobically during high-intensity exercise through glycogen stores in the liver and muscles. Insufficient carbohydrate intake can lead to hypoglycemia during long-duration exercise when glycogen runs low.
This document provides an overview of carbohydrates from a chemist's perspective. It discusses the basic units of carbohydrates including monosaccharides like glucose, fructose, and galactose. Disaccharides such as maltose, sucrose, and lactose are formed from two monosaccharide units. Polysaccharides include glycogen, starch, and various types of dietary fiber. The document also reviews digestion and absorption of carbohydrates, blood glucose regulation, and health effects of sugars, starches, and fiber, concluding with recommendations for carbohydrate intake.
The document discusses principles and guidelines for planning a healthy diet, including adequacy, balance, nutrient density, moderation, and variety. It describes USDA Food Patterns which recommend daily amounts from five major food groups and discretionary calories. Food labels are discussed as an important tool for following dietary guidelines, with explanations of serving sizes, ingredients lists, nutrition facts, and nutrient claims. Overall the document provides information on translating dietary guidelines into a practical grocery shopping and meal planning approach.
This document discusses metabolism and energy production in the body. It covers how the body breaks down nutrients like carbohydrates, fats, and proteins to produce energy through cellular respiration. Glucose, fatty acids, and amino acids are broken down through a series of chemical reactions to ultimately produce ATP, the energy currency of cells. The document also discusses how excess nutrients are stored or used during times of feasting versus fasting.
This document provides an overview of nutrition and discusses several key topics:
1) Food choices are highly personal and influenced by taste preferences, social factors, availability and cost, as well as health beliefs. Nutrients fall into six classes: water, carbohydrates, proteins, lipids, vitamins and minerals.
2) Nutrition research relies on the scientific method, with studies using controls, randomization, and double-blind experiments to establish relationships between diet and health outcomes. Dietary guidelines provide recommendations for nutrient and energy needs.
3) Diet quality impacts chronic disease risk, and national nutrition monitoring aims to track population health trends over time. However, nutrition information is not always reliable, so it is important to
This document provides an overview of key concepts in nutrition science. It discusses factors that influence food choices, the six classes of nutrients, establishing dietary recommendations, nutrition assessment and research methods. Personal preferences, health factors, culture and economics all impact food decisions. Macronutrients provide energy while micronutrients perform vital body functions. Standards like the RDA are determined through scientific studies and help evaluate nutrient intakes.
Diet and weight loss ! Secret tips to loss weight fasterJagabandhu das
The title of this eBook is Diet and Weight Loss, brought to you by Wings of Success. Inside this eBook, you will discover the topics about a diet to lose 10 pounds, adjusting your eating habits, lose 10 pounds by jogging, lose 10 pounds by biking, how to lose 10 pounds by exercising, lifestyle, making lifestyle changes, lose 10 pounds by getting up early, dealing with fast weight loss programs and surgeries for teenagers, free weight loss program for teenagers, healthy way for teens to lose weight, fast weight loss diet for teens and so much more!
NFMNT Chapter 5 Overview of Body Systems and Medical Nutrition Therapy Interv...KellyGCDET
This document provides an overview of medical nutrition therapy interventions for various body systems and conditions, including the gastrointestinal tract, liver, kidneys, Alzheimer's disease, and developmental disabilities. It defines medical nutrition therapy and outlines objectives for identifying terminology, concepts, and utilizing therapy in care settings. It also details dietary modifications and considerations for specific diseases and disorders.
Carbohydrate;low intensity and high intensities physical activitiesSiham Gritly
The document discusses carbohydrate utilization during exercise. It states that carbohydrates should make up 60-70% of an athlete's daily energy intake to fuel exercise and prevent fatigue. Carbohydrates are used aerobically during endurance exercise and anaerobically during high-intensity exercise through glycogen stores in the liver and muscles. Insufficient carbohydrate intake can lead to hypoglycemia during long-duration exercise when glycogen runs low.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
This document provides an overview of nutrition and factors that influence food choices. It discusses how daily dietary choices can impact health and discusses chronic disease and diet. Food choices are influenced by personal preferences, social and behavioral factors, genetics, and other lifestyle influences. The major nutrients - carbohydrates, proteins, fats, water, vitamins, and minerals - are examined along with how the body uses them. Nutrition research methods and studies are outlined. Dietary reference intakes which establish recommendations for nutrient and energy intake are defined. The document stresses the importance of diet in relation to health and assessing nutrition at both the individual and population levels.
Gluten intolerance is a condition where gluten causes irritation in the small intestine and interferes with digestion. It differs from celiac disease, an autoimmune response to gluten that damages the small intestine. Symptoms include diarrhea, constipation, fatigue and weight loss. Gluten is found in wheat, rye, barley and oats, and many food products derived from these grains. The document provides modified recipes to make foods like focaccia, pasta dishes and desserts gluten-free, and lists available commercial gluten-free products like pastas, flours and bread mixes.
The document discusses liver disease and nutrition. It begins by reviewing the functions of the liver and various liver diseases. It then discusses nutritional features of end-stage liver disease and nutritional assessment and management guidelines. Specific topics covered include neurological symptoms associated with liver disease, nutritional assessment tools for patients with end-stage liver disease, daily energy expenditure calculation methods, progression of liver disease, and ESPEN guidelines on enteral and parenteral nutrition for various liver diseases.
The document discusses weight management and obesity. It defines normal weight, overweight, obesity and underweight based on BMI. It also discusses ideal body weight calculations for men and women. Causes of obesity in Pakistan include sedentary lifestyles, consumption of high calorie foods, and urbanization. Maintaining energy balance through nutrition and exercise is key to weight management. Fad diets are not recommended, rather a balanced diet and regular physical activity are most effective for healthy weight loss and maintenance.
This document discusses calories and the energy balance equation in depth. It argues that calories in/calories out is an oversimplification and that biochemistry, not physics, determines weight gain and loss. The summary is:
1) While calories consumed must equal calories expended to maintain weight, the equation is more complex than typically presented, with stored energy occurring in body fat, tissues, waste, and kinetic energy in heat and metabolism.
2) Different foods impact the body differently - fiber passes through undigested but sugar is quickly absorbed, for example.
3) Relying only on calorie counting to lose weight ignores hormonal factors and can promote processed, low-calorie foods that may
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses a lecture on protein for athletes. It covers the structure and functions of proteins, digestion and metabolism of amino acids, protein recommendations for athletes, and translating these recommendations into daily food choices. Some key points include: proteins are made of amino acids which have various roles like enzymes and hormones; timing protein intake after exercise can aid recovery; recommended protein intake ranges from 1.0-2.0 g/kg daily for athletes depending on sport; and both animal and plant sources can provide sufficient protein.
This document summarizes the characteristics and types of fad diets, as well as their pros and cons. It discusses low-carbohydrate, low-fat, restricted foods, and combination diets. While fad diets often promise quick weight loss, they typically lack nutrients, are not intended for long-term use, and do not support lifestyle changes needed for healthy, sustainable weight management. The document recommends following the Dietary Guidelines for Americans, which emphasize fruits/vegetables, lean proteins, and limiting saturated fats, sodium and added sugars.
This document discusses diet and nutrition in patients with liver disease. It categorizes the nature and severity of liver disease using models like Child Pugh Score and MELD. It also discusses assessing patients using Subjective Global Assessment, which considers their medical history, physical exam findings, and nutritional status. Various micronutrient deficiencies seen in liver disease are outlined. Methods for evaluating nutritional status like anthropometry, laboratory tests, and energy expenditure measurements are also summarized.
Carbohydrate Counting for insulin dose adjustmentltejas86
Carbohydrate counting is the method of estimating carbohydrates from your meal and adjusting insulin dose to keep blood sugar levels under control. It is easy and very effective specially for children with type 1 diabetes. It offers variety and flexibility in the diet at the same time improves blood sugar profile.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
Carbohydrates serve as the main energy source for exercise. They are stored in the body as glycogen in the liver and muscles. During exercise, glycogen is broken down to provide glucose to fuel muscle contraction. Higher intensity exercise relies more on carbohydrate metabolism, depleting glycogen stores. The pentose phosphate pathway generates pentose sugars from glucose for nucleic acid synthesis and produces NADPH for lipid synthesis. Maintaining adequate carbohydrate intake is important for endurance athletes to prevent fatigue and optimize performance.
You will learn how to calculate body mass index (BMI) when given height and weight information, and describe the health implications of any given BMI value. You will also learn how to calculate yout total daily energy expenditure (TDEE) , and describe the roles of basal metabolic rate (BMR) and several other factors in determining an individual’s daily energy needs. The role of hormones that control your weight and strategies to "fix' those hormones will also be explored
- Enteral nutrition involves feeding through the gastrointestinal tract using tubes placed in the nose, stomach, or small intestine. It is preferred when the GI tract is functional. Parenteral nutrition is used when GI function is impaired or inadequate to meet nutritional needs.
- Factors to consider in enteral nutrition include the applicability, site of tube placement, formula selection based on patient needs, rate and method of delivery, and monitoring for tolerance. Complications can include infections, aspiration, and metabolic issues.
- Parenteral nutrition is indicated when GI function is severely impaired for over 5 days or nutrition cannot be met enterally. It involves intravenous delivery of nutrients and requires central line placement and monitoring for complications like infection, metabolic
Dozens of diet plans on the market. everybody search for diets offering a way to reduce without accompanying cravings, hunger pangs, or need for heavy exertion.
This document outlines Dongliang Wang's contact information and provides an overview of obesity including its definition, harms, diagnosis, causes, and treatment through dietary changes. Key points discussed include defining obesity as 20% or more over ideal body weight, various health risks it poses, using BMI to diagnose it, the role of energy intake and expenditure in its development, and treating it by reducing total energy and fat intake while increasing protein and carbohydrates.
Importance of nutritional management during hospitalizationBushra Tariq
The document discusses the importance of nutritional management for hospitalized patients. It notes that up to 50% of hospitalized patients experience some degree of malnutrition. Providing adequate nutrition support through enteral or parenteral nutrition can improve patient outcomes, reduce recovery time, and lower healthcare costs. The document provides guidelines for estimating caloric and protein needs for critically ill patients and recommends early enteral nutrition within 24-48 hours when possible to support gut health and integrity.
The document discusses the Glycemic Index, which ranks foods based on how quickly they raise blood sugar levels after consumption. A high GI means blood sugar rises quickly, while a low GI means it rises slowly and stays steady. High GI foods break down rapidly, causing blood sugar fluctuations, while low GI foods break down slowly for stable blood sugar levels. However, a low GI food is not necessarily nutritious if it contains unhealthy ingredients like saturated fat or lacks nutrients. An overall balanced diet and exercise are most important for health.
This document discusses glycemic index (GI), a measure of how foods affect blood glucose levels. It provides details on GI determination, factors that influence GI values, benefits of a low GI diet, and recommendations. Specifically, it finds that a low GI diet is associated with lower blood glucose and HbA1c levels, improved lipid profiles, weight control, and decreased risk of heart disease and diabetes. The take home message encourages choosing high-fiber whole grains and fruits/veggies while limiting refined sugars and large portions of high GI foods.
The document discusses lipids including triglycerides, phospholipids, and sterols. It provides details on fatty acid composition and structure, as well as how triglycerides are formed. It explains lipid digestion, absorption, and transport via lipoproteins. Key points covered include essential fatty acid needs, health effects of different fatty acids, and dietary recommendations for fat intake. High-fat foods are discussed in the context of heart health, with some having benefits if replacing saturated fats.
This document discusses weight management issues including overweight, obesity, and underweight. It covers topics such as the increasing prevalence of obesity worldwide, factors that influence weight like genetics and environment, health risks of overweight and obesity, and strategies for weight loss and maintenance. Fad diets are also discussed as ineffective options that make unsustainable claims without credible research support.
At the end of this lecture, the students should be able to:-
1. Differentiate simple carbohydrates and complex carbohydrate
2. Describe the function of carbohydrates in the body
3. Demonstrate knowledge of health with carbohydrates
This document provides an overview of nutrition and factors that influence food choices. It discusses how daily dietary choices can impact health and discusses chronic disease and diet. Food choices are influenced by personal preferences, social and behavioral factors, genetics, and other lifestyle influences. The major nutrients - carbohydrates, proteins, fats, water, vitamins, and minerals - are examined along with how the body uses them. Nutrition research methods and studies are outlined. Dietary reference intakes which establish recommendations for nutrient and energy intake are defined. The document stresses the importance of diet in relation to health and assessing nutrition at both the individual and population levels.
Gluten intolerance is a condition where gluten causes irritation in the small intestine and interferes with digestion. It differs from celiac disease, an autoimmune response to gluten that damages the small intestine. Symptoms include diarrhea, constipation, fatigue and weight loss. Gluten is found in wheat, rye, barley and oats, and many food products derived from these grains. The document provides modified recipes to make foods like focaccia, pasta dishes and desserts gluten-free, and lists available commercial gluten-free products like pastas, flours and bread mixes.
The document discusses liver disease and nutrition. It begins by reviewing the functions of the liver and various liver diseases. It then discusses nutritional features of end-stage liver disease and nutritional assessment and management guidelines. Specific topics covered include neurological symptoms associated with liver disease, nutritional assessment tools for patients with end-stage liver disease, daily energy expenditure calculation methods, progression of liver disease, and ESPEN guidelines on enteral and parenteral nutrition for various liver diseases.
The document discusses weight management and obesity. It defines normal weight, overweight, obesity and underweight based on BMI. It also discusses ideal body weight calculations for men and women. Causes of obesity in Pakistan include sedentary lifestyles, consumption of high calorie foods, and urbanization. Maintaining energy balance through nutrition and exercise is key to weight management. Fad diets are not recommended, rather a balanced diet and regular physical activity are most effective for healthy weight loss and maintenance.
This document discusses calories and the energy balance equation in depth. It argues that calories in/calories out is an oversimplification and that biochemistry, not physics, determines weight gain and loss. The summary is:
1) While calories consumed must equal calories expended to maintain weight, the equation is more complex than typically presented, with stored energy occurring in body fat, tissues, waste, and kinetic energy in heat and metabolism.
2) Different foods impact the body differently - fiber passes through undigested but sugar is quickly absorbed, for example.
3) Relying only on calorie counting to lose weight ignores hormonal factors and can promote processed, low-calorie foods that may
NDD30503: NUTRITION FOR SPORTS AND EXERCISEwajihahwafa
This document discusses a lecture on protein for athletes. It covers the structure and functions of proteins, digestion and metabolism of amino acids, protein recommendations for athletes, and translating these recommendations into daily food choices. Some key points include: proteins are made of amino acids which have various roles like enzymes and hormones; timing protein intake after exercise can aid recovery; recommended protein intake ranges from 1.0-2.0 g/kg daily for athletes depending on sport; and both animal and plant sources can provide sufficient protein.
This document summarizes the characteristics and types of fad diets, as well as their pros and cons. It discusses low-carbohydrate, low-fat, restricted foods, and combination diets. While fad diets often promise quick weight loss, they typically lack nutrients, are not intended for long-term use, and do not support lifestyle changes needed for healthy, sustainable weight management. The document recommends following the Dietary Guidelines for Americans, which emphasize fruits/vegetables, lean proteins, and limiting saturated fats, sodium and added sugars.
This document discusses diet and nutrition in patients with liver disease. It categorizes the nature and severity of liver disease using models like Child Pugh Score and MELD. It also discusses assessing patients using Subjective Global Assessment, which considers their medical history, physical exam findings, and nutritional status. Various micronutrient deficiencies seen in liver disease are outlined. Methods for evaluating nutritional status like anthropometry, laboratory tests, and energy expenditure measurements are also summarized.
Carbohydrate Counting for insulin dose adjustmentltejas86
Carbohydrate counting is the method of estimating carbohydrates from your meal and adjusting insulin dose to keep blood sugar levels under control. It is easy and very effective specially for children with type 1 diabetes. It offers variety and flexibility in the diet at the same time improves blood sugar profile.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
Carbohydrates serve as the main energy source for exercise. They are stored in the body as glycogen in the liver and muscles. During exercise, glycogen is broken down to provide glucose to fuel muscle contraction. Higher intensity exercise relies more on carbohydrate metabolism, depleting glycogen stores. The pentose phosphate pathway generates pentose sugars from glucose for nucleic acid synthesis and produces NADPH for lipid synthesis. Maintaining adequate carbohydrate intake is important for endurance athletes to prevent fatigue and optimize performance.
You will learn how to calculate body mass index (BMI) when given height and weight information, and describe the health implications of any given BMI value. You will also learn how to calculate yout total daily energy expenditure (TDEE) , and describe the roles of basal metabolic rate (BMR) and several other factors in determining an individual’s daily energy needs. The role of hormones that control your weight and strategies to "fix' those hormones will also be explored
- Enteral nutrition involves feeding through the gastrointestinal tract using tubes placed in the nose, stomach, or small intestine. It is preferred when the GI tract is functional. Parenteral nutrition is used when GI function is impaired or inadequate to meet nutritional needs.
- Factors to consider in enteral nutrition include the applicability, site of tube placement, formula selection based on patient needs, rate and method of delivery, and monitoring for tolerance. Complications can include infections, aspiration, and metabolic issues.
- Parenteral nutrition is indicated when GI function is severely impaired for over 5 days or nutrition cannot be met enterally. It involves intravenous delivery of nutrients and requires central line placement and monitoring for complications like infection, metabolic
Dozens of diet plans on the market. everybody search for diets offering a way to reduce without accompanying cravings, hunger pangs, or need for heavy exertion.
This document outlines Dongliang Wang's contact information and provides an overview of obesity including its definition, harms, diagnosis, causes, and treatment through dietary changes. Key points discussed include defining obesity as 20% or more over ideal body weight, various health risks it poses, using BMI to diagnose it, the role of energy intake and expenditure in its development, and treating it by reducing total energy and fat intake while increasing protein and carbohydrates.
Importance of nutritional management during hospitalizationBushra Tariq
The document discusses the importance of nutritional management for hospitalized patients. It notes that up to 50% of hospitalized patients experience some degree of malnutrition. Providing adequate nutrition support through enteral or parenteral nutrition can improve patient outcomes, reduce recovery time, and lower healthcare costs. The document provides guidelines for estimating caloric and protein needs for critically ill patients and recommends early enteral nutrition within 24-48 hours when possible to support gut health and integrity.
The document discusses the Glycemic Index, which ranks foods based on how quickly they raise blood sugar levels after consumption. A high GI means blood sugar rises quickly, while a low GI means it rises slowly and stays steady. High GI foods break down rapidly, causing blood sugar fluctuations, while low GI foods break down slowly for stable blood sugar levels. However, a low GI food is not necessarily nutritious if it contains unhealthy ingredients like saturated fat or lacks nutrients. An overall balanced diet and exercise are most important for health.
This document discusses glycemic index (GI), a measure of how foods affect blood glucose levels. It provides details on GI determination, factors that influence GI values, benefits of a low GI diet, and recommendations. Specifically, it finds that a low GI diet is associated with lower blood glucose and HbA1c levels, improved lipid profiles, weight control, and decreased risk of heart disease and diabetes. The take home message encourages choosing high-fiber whole grains and fruits/veggies while limiting refined sugars and large portions of high GI foods.
The document discusses lipids including triglycerides, phospholipids, and sterols. It provides details on fatty acid composition and structure, as well as how triglycerides are formed. It explains lipid digestion, absorption, and transport via lipoproteins. Key points covered include essential fatty acid needs, health effects of different fatty acids, and dietary recommendations for fat intake. High-fat foods are discussed in the context of heart health, with some having benefits if replacing saturated fats.
This document discusses weight management issues including overweight, obesity, and underweight. It covers topics such as the increasing prevalence of obesity worldwide, factors that influence weight like genetics and environment, health risks of overweight and obesity, and strategies for weight loss and maintenance. Fad diets are also discussed as ineffective options that make unsustainable claims without credible research support.
This chapter discusses energy balance and body composition. It covers topics like energy intake from food, factors that influence hunger and appetite, basal metabolic rate, and physical activity. Regarding body weight and composition, it defines healthy weight using BMI and discusses methods to assess body fat. Risks of underweight, overweight and obesity are addressed as well as eating disorders like anorexia nervosa, bulimia nervosa, and binge eating disorder.
This document provides an overview of key concepts in nutrition including:
- Nutrition involves the science of foods and the substances they contain, which provide energy and nutrients that the body uses for maintenance, growth, and repair.
- An individual's diet, food choices, and nutrition intake can impact their risk for chronic diseases, depending on factors like personal preferences, traditions, and availability of foods.
- Macronutrients and micronutrients are essential nutrients that the body needs, and nutrition recommendations provide guidance on adequate intake of calories and nutrients.
This document discusses proteins from a chemist's perspective. It describes the basic components of amino acids, including carbon, hydrogen, nitrogen, and functional groups. Proteins are formed through peptide bonds linking multiple amino acids together in primary, secondary, tertiary, and quaternary structures. Proteins serve important roles in the body as enzymes, hormones, antibodies, and structural materials. The document provides an overview of protein digestion, absorption, synthesis, and metabolism in the body.
The document summarizes the process of digestion, absorption, and transport in the human body. It describes the basic anatomy and functions of the gastrointestinal tract, including the mouth, esophagus, stomach, small intestine, large intestine and associated organs. Key stages and components of digestion are outlined, such as mechanical and chemical breakdown of food, roles of saliva, gastric juices, bile and pancreatic juices. Absorption of nutrients occurs in the small intestine, aided by microvilli and capillaries. Absorbed nutrients are then transported via the circulatory and lymphatic systems to cells. Homeostasis and regulation of digestion is achieved through hormones like gastrin and secretin. Some common digestive issues are also mentioned
Short Quiz based on Human resource management.
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Éducation sanitaire - Conférence de la 4e édition du Cours international « Atelier Paludisme » - René MIGLIANI - IMTSSA - Parc du Pharo, Marseille, France - rene.migliani@free.fr
1. Chemistry plays an important role in the study of nutrition by examining the organization of atoms, molecules, cells, tissues, and organ systems that make up the human body.
2. Nutrients from food are broken down and absorbed through a series of biological and chemical processes along the gastrointestinal tract and circulated through the cardiovascular and lymphatic systems to provide energy and building blocks to cells.
3. The kidneys and liver help eliminate cellular waste and metabolize nutrients circulating in the bloodstream before they are used by tissues and organs throughout the body.
The document discusses various life processes like nutrition, respiration, transportation, and excretion in humans and other organisms. It describes autotrophic and heterotrophic nutrition processes like photosynthesis, and the role of organs like mouth, stomach, intestines in human digestion. It also summarizes the circulatory system including the heart, blood vessels and the transport of water, minerals in plants via xylem and phloem. Respiration and its role in releasing energy is defined. The key processes in excretion like the functioning of kidneys, nephrons and urine formation are outlined.
The document discusses the digestive system, including its processes of mechanical and chemical digestion, absorption of nutrients, and waste elimination. It describes the sequences of ingestion, digestion, absorption, distribution, and usage. The gastrointestinal tract is outlined from mouth to anus. The basic digestive processes of motility, secretion, digestion, and absorption are also summarized, along with the parts of the digestive system and their functions.
The document provides an overview of the digestive system, including its components and functions. It discusses the mouth, salivary glands, esophagus, stomach, and small and large intestines. It describes the layers of the gastrointestinal tract and control mechanisms. The stomach is highlighted, including its roles in storage, mechanical and chemical processing, and secretion of acids and enzymes. Control of gastric activity through neural, hormonal and local responses is also summarized.
B.Sc.(Micro+Biotech) II Animal & Plant Physiology Unit 3.1 Introduction to. D...Rai University
The human digestive system breaks down food into nutrients that can be absorbed and used by the body. Ingested food moves through the digestive tract, where it is broken down mechanically by chewing and enzymatically by digestive juices. The major organs involved include the mouth, esophagus, stomach, small intestine, large intestine, liver, pancreas and gallbladder. In the small intestine, nutrients are absorbed into the bloodstream. Undigested material then moves to the large intestine where water is reabsorbed before waste is excreted.
The document provides information about the human digestive system. It describes the main functions of digestion as ingestion, digestion, absorption, and defecation. It then outlines the key parts of the digestive tract including the mouth, esophagus, stomach, small intestine, large intestine, and rectum. For each part, it describes their role in mechanical and chemical breakdown of food as well as absorption of nutrients. The document also discusses digestive disorders like ulcers, constipation, diarrhea, and appendicitis that can disrupt the normal functioning of the digestive system.
The document describes the main components and functions of the human digestive system. It discusses the six major processes of digestion: ingestion, propulsion, mechanical and chemical digestion, absorption, and defecation. It names and describes the functions of the main digestive organs - mouth, esophagus, stomach, small intestine, and large intestine. It also outlines the roles of accessory organs like the liver, pancreas, and salivary glands in aiding the digestion process.
The document discusses the human digestive system. It describes the major parts of the digestive tract including the mouth, esophagus, stomach, small intestine, large intestine and associated organs like the liver and pancreas. It explains the processes of digestion that occur in each part, including both mechanical and chemical breakdown of food. Key digestive enzymes and fluids secreted by the digestive organs are also outlined.
The document discusses the human digestive system. It begins with the mouth and ends with the anus. The major organs are the mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum and anus. Accessory organs include the liver, salivary glands, gallbladder and pancreas. The digestive process involves ingestion, mechanical and chemical digestion, absorption, assimilation and excretion. Food is broken down and nutrients are absorbed and transported to cells to be used for energy and growth.
This document provides an overview of the gastrointestinal system and digestive process. It describes the main organs involved including the mouth, esophagus, stomach, small intestine, large intestine, pancreas, and liver. It explains the functions of these organs and describes the processes of digestion, absorption, and the role of enzymes and juices. Common gastrointestinal issues like ulcers, diarrhea, and constipation are also discussed. The document concludes by covering food and nutrition recommendations for the elderly as well as types of therapeutic diets.
The document summarizes the key organs and processes of the digestive system. It describes the roles of the mouth, esophagus, stomach, small intestine, large intestine and associated organs like the liver, gallbladder and pancreas. The key processes discussed are ingestion, propulsion, digestion, absorption and elimination. Mechanical and chemical digestion are explained along with the enzymes involved at each stage and how nutrients are absorbed and waste eliminated.
The human gastrointestinal tract (GI tract) transports and digests food, absorbs nutrients, and expels waste. It has an upper tract from the mouth to the duodenum and a lower tract from the duodenum to the anus. The small intestine absorbs nutrients and the large intestine absorbs water. The GI tract has four layers - mucosa, submucosa, muscularis externa, and serosa/adventitia. Peristalsis through the muscular layers propels food through the tract.
The document describes the human digestive system and the multi-step process of digestion, including ingestion, digestion within the mouth, stomach, small intestine, large intestine and absorption of nutrients. It also discusses accessory organs like the liver, gallbladder and pancreas that produce enzymes and bile to further break down food. Various digestive disorders are also outlined such as ulcers, constipation, diarrhea and appendicitis.
The document summarizes the key stages of human digestion. Food enters the mouth where it is broken down mechanically by teeth and chemically by saliva. It then moves to the stomach through swallowing where gastric juices further break it down. Digestion continues in the small intestine where enzymes from the pancreas, liver, and gallbladder aid in breaking nutrients into smaller molecules that can be absorbed. Undigested material then moves to the large intestine where water is absorbed before waste is excreted from the rectum.
Digestion is necessary to break down food molecules like proteins, carbs, and fats into smaller molecules that can be absorbed and used by the body. In the stomach, food is churned by muscles and mixed with gastric juices containing acid and enzymes. The acid and enzyme pepsin break down proteins into peptides and polypeptides, while carbs continue to be broken into simpler sugars. The resulting semi-liquid mass of food particles and gastric juices is called chyme.
The digestive system breaks down food through mechanical and chemical digestion to extract nutrients for absorption. It involves both organs of the gastrointestinal tract - the mouth, esophagus, stomach, small intestine, large intestine - and accessory organs like the liver, gallbladder and pancreas. Food is ingested, broken down through peristalsis, enzymes, and absorption of nutrients occurs in the small intestine. Indigestible waste is eliminated as feces.
The document provides information on human anatomy and physiology, with a focus on the digestive system. It describes the structure and functions of the cells, tissues, organs and body systems. It then discusses the layers, organs and functions of the digestive system in detail. This includes the mouth, salivary glands, esophagus, stomach, small intestine, large intestine, liver and pancreas. It also covers the mechanisms of acid secretion in the stomach and factors that regulate gastric juice production. Finally, it provides an overview of acid peptic disorders like gastritis, GERD, peptic ulcers, and their causes and treatments.
The document discusses the human digestive system. It describes how food is ingested and passes through the mouth, esophagus, stomach, and small and large intestines. The stomach and organs like the liver, gallbladder and pancreas secrete juices and enzymes to break down food into nutrients that can be absorbed. The small intestine absorbs these nutrients while the large intestine absorbs water before waste is excreted. Some common digestive disorders like ulcers, heartburn, and irritable bowel syndrome are also outlined.
Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Kat...rightmanforbloodline
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
TEST BANK For Basic and Clinical Pharmacology, 14th Edition by Bertram G. Katzung, Verified Chapters 1 - 66, Complete Newest Version.
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2. DigestionDigestion
• Breaking down foods into nutrients
• Prepare for absorption
• Challenges of digestion
• Tasks of the mouth
• Diaphragm
• Steady movement
• Lubrication of food
• Digestive enzyme functions
• Excretion of waste
3. Anatomy of the Digestive TractAnatomy of the Digestive Tract
• Gastrointestinal (GI) tract
• Flexible and muscular
• Path
• Mouth → esophagus → stomach → small
intestine → large intestine → rectum → anus
• Lumen
• Continuous
5. Anatomy of the Digestive TractAnatomy of the Digestive Tract
• Mouth
• Process of digestion begins
• Mastication
• Four basic taste sensations
• Savory
• Aroma, texture, and temperature
• Pharynx
• Bolus
6. Anatomy of the Digestive TractAnatomy of the Digestive Tract
• Esophagus
• Two sphincters
• Upper esophageal sphincter
• Lower esophageal sphincter
• Stomach
• Movement of bolus
• Chyme
• Pyloric sphincter
7. Anatomy of the Digestive TractAnatomy of the Digestive Tract
• Small intestine
• Common bile duct
• Pancreas and gall bladder
• Three segments
• Large intestine (colon)
• Ileocecal valve
• Withdrawal of water
• Rectum and anus
10. Muscular Action of DigestionMuscular Action of Digestion
• Peristalsis
• Circular and longitudinal muscles working
together
• Rate and intensity of contractions vary
• Factors that may interfere with peristalsis
• Stomach action
• Circular, longitudinal, and diagonal muscles
• Timing the release of chyme
12. Muscular Action of DigestionMuscular Action of Digestion
• Segmentation
• Contraction of circular muscles in small
intestine
• Mix chyme
• Promote contact with absorption cells
• Sphincter contractions
• Periodically open and close
• Control pace of GI tract contents
13. An Example of a SphincterAn Example of a Sphincter
MuscleMuscle
14. Secretions of DigestionSecretions of Digestion
• Five organs
• Salivary glands, stomach, pancreas, liver,
small intestine
• Secretions
• Water
• Enzymes
• Protein facilitator of chemical reactions
• Hydrolysis
15. Secretions of DigestionSecretions of Digestion
• Saliva
• Moisten food for easy passage
• Protective role
• Carbohydrate digestion
• Gastric juice
• Protein digestion
• Mucus
• pH units
17. Secretions of DigestionSecretions of Digestion
• Pancreatic juice and intestinal enzymes
• Released via ducts into duodenum
• Enzymes act on all three energy nutrients
• Sodium bicarbonate
• Bile
• Liver
• Gallbladder
19. The Final StageThe Final Stage
• Undigested residues
• Exercise intestinal muscles
• Retention of water
• Colon
• Intestinal bacteria
• Recyclable materials
• Water and dissolved salts
20.
21. AbsorptionAbsorption
• Small intestine
• Majority of absorption
• Ten feet long
• Surface area
• Absorption techniques
• Simple diffusion
• Facilitated diffusion
• Active transport
22. Carrier loads
nutrient on
outside of cell . . .
Carrier loads
nutrient on
outside of cell . . .
Outside
cell
Cell
membrane
. . . and then
releases it on
inside of cell.
. . . and then
releases it on
inside of cell.
Inside
cell
FACILITATED
DIFFUSION
Some nutrients (such as the water-
soluble vitamins) are absorbed by
facilitated diffusion. They need a
specific carrier to transport them
from one side of the cell membrane
to the other. (Alternatively,
facilitated diffusion may occur
when the carrier changes the cell
membrane in such a way that the
nutrients can pass through.)
ACTIVE
TRANSPORT
Some nutrients (such as
glucose and amino acids)
must be absorbed actively.
These nutrients move
against a concentration
gradient, which requires
energy.
Stepped Art
Some nutrients (such
as water and small
lipids) are absorbed by
simple diffusion. They
cross into intestinal
cells freely.
SIMPLE
DIFFUSION
Figure 3-8 p77
23. Carrier loads
nutrient on
outside of cell . . .
Carrier loads
nutrient on
outside of cell . . .
Outside
cell
Cell
membrane
. . . and then
releases it on
inside of cell.
. . . and then
releases it on
inside of cell.
Inside
cell
FACILITATED
DIFFUSION
Some nutrients (such as the water-
soluble vitamins) are absorbed by
facilitated diffusion. They need a
specific carrier to transport them
from one side of the cell membrane
to the other. (Alternatively,
facilitated diffusion may occur
when the carrier changes the cell
membrane in such a way that the
nutrients can pass through.)
ACTIVE
TRANSPORT
Some nutrients (such as
glucose and amino acids)
must be absorbed actively.
These nutrients move
against a concentration
gradient, which requires
energy.
Stepped Art
Some nutrients (such
as water and small
lipids) are absorbed by
simple diffusion. They
cross into intestinal
cells freely.
SIMPLE
DIFFUSION
Fig. 3-9, p. 78
24. Anatomy of the AbsorptiveAnatomy of the Absorptive
SystemSystem
• Villi
• Select and regulate nutrients absorbed
• Microvilli
• Enzymes and “pumps”
• Crypts
• Secretion of intestinal juices
• Goblet cells
• Mucus secretion
25.
26. A Closer Look at the IntestinalA Closer Look at the Intestinal
CellsCells
• Villi cells
• Regulate nutrient absorption based on needs
• Microvilli
• Enzymes and ‘pumps’
• Specialized cells
• Food combining
• Enhanced use in the body
27. A Closer Look at the Intestinal
Cells
• Transport pathways
• Bloodstream
• Water-soluble nutrients and smaller products
of fat digestion
• Liver
• Lymphatic system
• Larger fats and fat-soluble vitamins
• Chylomicrons
• Bypass liver at first
28. The Vascular SystemThe Vascular System
• Closed system of vessels
• Heart pump
• Blood
• Delivers oxygen and nutrients
• Removes carbon dioxide and wastes
• Blood flow
• Special routing for digestive system
• Liver
31. The Lymphatic SystemThe Lymphatic System
• One-way route
• No pump
• Circulation between cells
• Entry into bloodstream
• Subclavian vein
• Nutrients in lymphatic vessels
• Bypass liver at first
32. Health and Regulation of the GIHealth and Regulation of the GI
TractTract
• Gastrointestinal bacteria – flora
• Most are not harmful
• Benefits of gastrointestinal bacteria
• Factors influencing bacteria presence
• Diet – probiotics
• Prebiotics
• Others
• Digestion of fibers and complex proteins
• Vitamin production
33. Gastrointestinal Hormones andGastrointestinal Hormones and
Nerve PathwaysNerve Pathways
• Homeostatic regulation
• Endocrine system
• Nervous system
• Feedback mechanisms
• Examples
• GI hormones
• Gastrin
• Secretin
• Cholecystokinin (CCK)
34. An Example of a NegativeAn Example of a Negative
Feedback LoopFeedback Loop
35. The Primary actions ofThe Primary actions of
Selected GI HormonesSelected GI Hormones
36. The System at Its BestThe System at Its Best
• Sensitive and responsive to environment
• Immunity against intestinal diseases
• Defense against foreign invaders
• Health of digestive system
• Healthy supply of blood
• Lifestyle factors
• Types of foods eaten
• Balance, moderation, adequacy, and variety
38. ChokingChoking
• Food slips into trachea
• Cuts off breathing
• International sign for choking
• Heimlich maneuver
• Foods commonly associated with choking
• Prevention of choking
42. Diarrhea
• Diarrhea
• Symptom of medical conditions & treatments
• Irritable bowel syndrome (IBS)
• Colitis
• Treatment
43. Irritable Bowel Syndrome and
Colitis
• Irritable bowel syndrome
• Characterization
• Cause
• Unknown
• Triggers
• Colitis
• Inflammation of large intestine
44. Celiac Disease
• Autoimmune disease
• Inflammation of small intestine
• Gluten-containing foods
• Symptoms
• Treatment
• Rehydration
45. ConstipationConstipation
• Not a disease
• Symptoms of constipation
• Causes
• Lifestyle
• Side effect of medications
• Prevention
• Fiber and water
• Physical activity
Figure 3-2 The Colon The colon begins with the ascending colon rising upward toward the liver. It becomes the transverse colon as it turns and crosses the body toward the spleen. The descending colon turns downward and becomes the sigmoid colon, which extends to the rectum. Along the way, the colon mixes the intestinal contents, absorbs water and salts, and forms stools.
Figure 3.2: The Colon. The colon begins with the ascending colon rising upward toward the liver. It becomes the transverse colon as it turns and crosses the body toward the spleen. The descending colon turns downward and becomes the sigmoid colon, which extends to the rectum. Along the way, the colon mixes the intestinal contents, absorbs water and salts, and forms stools.
Figure 3-8 A bsorption of Nutrients Absorption of nutrients into intestinal cells typically occurs by simple diffusion, facilitated diffusion, or active transport. Occasionally, a large molecule is absorbed by endocytosis — a process in which the cell membrane engulfs the molecule, forming a sac that separates from the membrane and moves into the cell.
Figure 3.9: Absorption of Nutrients. Absorption of nutrients into intestinal cells typically occurs by simple diffusion, facilitated diffusion, or active transport. Occasionally, a large molecule is absorbed by endocytosis — a process in which the cell membrane engulfs the molecule, forming a sac that separates from the membrane and moves into the cell.