Alimento y Nutrición

8/4/2019 Alimento y Nutricin

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1-2 Food and Nutrition

A. Food and Energy

B. Nutrients

1. Water

2. Carbohydrates3. Fats

4. Proteins

5. Vitamins

6. Minerals

C. Nutrition and a Balanced Diet

Section 38-1


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include

include

such as such as

are made of include includeare made using

Section 38-1

Nutrients

Carbohydrates Fats MineralsProteins Vitamins

Simple Complex Amino acids Calcium Iron

Fatty Acids Glycerol

Sugars Starches Fat-solubleWater-

soluble


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MetioninaTriptfanoFenilalaninaLeucina

TreoninaValinaIsoleucinaLisina


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Types of Vitamins

Vitamin

A (retinol)

D (calciferol)

E (tocopherol)

K

B1 (thiamine)

B2 (riboflavin)

Sources

Yellow, orange, and dark green

vegetables; dairy products

Fish oils, eggs; made by skin when

exposed to sunlight; added to dairy

products

Green leafy vegetables, seeds,vegetable oils

Green leafy vegetables; made by

bacteria that live in human

intestine

Whole grains, pork, legumes, milk

Dairy products, meats, vegetables,whole-grain cereal

Function

Important for growth of skin cells;

important for night vision

Promotes bone growth; increases

calcium and phosphorus

absorption

Antioxidant; prevents cellulardamage

Needed for normal blood clotting

Normal metabolism of

carbohydrates

Normal growth; part of electrontransport chain; energy

metabolism

Section 38-1


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Types of Vitamins

Vitamin

C (ascorbic acid)

Biotin

Choline

Sources

Citrus fruits, tomatoes, red or

green peppers, broccoli, cabbage,

strawberries

Legumes, vegetables, meat

Egg yolk, liver, grains, legumes

Function

Maintenance of cartilage and

bone; antioxidant; improves iron

absorption; important for healthy

gums, tissue repair, and wound

healing

Coenzyme in synthesis of fat;glycogen formation; amino acid

metabolism

Required for phospholipids and

neurotransmitters

Section 38-1


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Types of MineralsSection 38-1

Mineral

Calcium

Phosphorus

Potassium

Chlorine

Sodium

Magnesium

Iron

Fluorine

Iodine

Zinc

Sources

Diary products; salmon; sardines;

kale; tofu; collard greens; legumes

Dairy products; meats; poultry; grains

Meats; dairy products; many

fruits and vegetables; grains

Table salt; processed foods

Table salt; processed foods

Whole grains; green leafy vegetables

Meats; eggs; legumes; whole grains;

green leafy vegetables; dried fruit

Fluoridated drinking water; tea; seafood

Seafood; dairy products; iodized salt

Meats; seafood; grains

Function

Bone and tooth formation; blood clotting; nerve

and muscle function

Bone and tooth formation; acid-base balance

Acid-base balance; body water balance; nerve

function

Acid-base balance; formation of gastric juice

Acid-base balance; body water balance; nerve

function

Activation of enzymes in protein synthesis

Component of hemoglobin and of electron

carriers used in energy metabolism

Maintenance of tooth structure; maintenance of

bone structure

Component of thyroid hormones

Component of certain digestive enzymes


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Fats

Sugars

Fats, Oils, and Sweets (use sparingly)

Soft drinks, candy, ice cream, mayonnaise, and other

foods in this group have relatively few valuablenutrients.

Milk, Yogurt, and Cheese Group

(2-3 Servings)

Milk and other dairy products are rich in

proteins, carbohydrates, vitamins, and

minerals.

Meat, Poultry, Fish, Dry Beans, Eggs, and Nut

Group

(2-3 servings)

These foods are high in protein.

They also supply vitamins and minerals.

Vegetable Group

(3-5 servings)Vegetables are a low-fat source

of carbohydrates,

fiber, vitamins, and minerals.

Fruit Group(2-4 servings)

Fruits are good sources of

carbohydrates, fiber, vitamins

and water.

Bread, Cereal, Rice

and Pasta Group

(6-11 servings)

The foods at the base of the

pyramid are rich in complex

carbohydrates and also

provide proteins, fiber,

vitamins, and some minerals.

Food Guide PyramidSection 38-1


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1-3 The Process of DigestionA. The Mouth1. Teeth

2. Saliva

B. The Esophagus

C. The Stomach

1. Chemical Digestion2. Mechanical Digestion

D. The Small Intestine

Accessory Structures of Digestion

E. Absorption in the Small Intestine

F. The Large Intestine

G. Digestive System Disorders

Section 38-2


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The Digestive Enzymes

Site

Mouth

Stomach

Small intestine

(from pancreas)

Small intestine

Enzyme Role in Digestion

Section 38-2

Salivary amylase

Pepsin

Amylase

Trypsin

Lipase

Maltase, sucrase, lactase

Peptidase

Breaks down starches into

disaccharides

Breaks down proteins into large

peptides

Continues the breakdown of starch

Continues the breakdown of protein

Breaks down fat

Breaks down remaining

disaccharides into monosaccharides

Breaks down dipeptides into amino

acids.


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Mouth

Salivary glands

Stomach

Pancreas (behind

stomach)Large intestine

Small intestine

Rectum

Gallbladder

(behind liver)

Liver

Esophagus

Pharynx

The Digestive SystemSection 38-2


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Liver

Gallbladder

Duodenum

Bile duct

Pancreas

Pancreatic duct

To rest of small intestine

The Liver and the PancreasSection 38-2


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Small Intestine Villus

Circular folds

Villi

Epithelial cells

Capillaries

Lacteal

Vein

Artery

The Small IntestineSection 38-2


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The Large Intestine


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Kidney (Cross Section)

Cortex

Medulla

Vein Artery

Kidney

Ureter

Urinary bladder

Urethra


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Kidney Nephron

Cortex

Medulla Renalartery

Renal vein

Ureter

To the bladder

Bowmans

capsule

Glomerulus

Capillaries

Collectingduct

To the ureter

Loop of Henle

Artery

Vein

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