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Food- provides a variety of nutrients. A source of energy and nutients.

NUTRIENTS FROM FOODS
 carbohydrates
 proteins
 fats
 vitamins
 minerals
 water
Carbohydrates -are the main source of energy,Together with proteins, also functions as a
structural component of living cells. Come mainly from plants in the form of sugars and starch.
Proteins-used in the synthesis of enzymes, hormones, and antibodies that combat diseases.
Amino Acids- are the building blocks of proteins and are essential in the formation of new
protoplasm for growth and repair of worn-out body cell
NON-ESSENTIAL AMINO ACID- These amino acids can be synthesized by our bodies:
 Alanine: Removes toxic substances released during intensive exercise.
 Cysteine: Component of proteins abundant in nails, skin, and hair; acts as an antioxidant.
 Glutamine: Promotes healthy brain function and aids in RNA and DNA synthesis.
 Glycine: Component of skin, beneficial for wound healing, and acts as a neurotransmitter
 . Histidine: Important for red and white blood cell synthesis and improves blood flow.
 Serine:- Constituent of brain proteins and aids in immune system protein synthesis.
 Taurine: Necessary for proper brain function and assists in mineral nutrient assimilation.
 Threonine: Balances protein levels, promotes immune function, and benefits tooth
enamel.
 Asparagine: Promotes equilibrium in the central nervous system.
 Aspartic Acid: Enhances stamina and aids in toxin and ammonia removal.
 Proline: Plays a role in intracellular signaling.
 ESSENTIAL AMINO ACID-These are amino acids that our bodies cannot
synthesize, so we must obtain them from our diet.
 Histidine: Essential for immune response, digestion, and tissue repair.
 Isoleucine: Involved in muscle metabolism and energy regulation.
 Leucine: Crucial for protein synthesis, muscle growth, and wound healing.
 Lysine: Important for collagen formation, calcium absorption, and immune function.
 Methionine: Required for protein synthesis and as a precursor for other molecules.
 Phenylalanine: Precursor for neurotransmitters like dopamine and adrenaline.
 Threonine: Essential for protein synthesis and maintaining proper protein balance.
 Tryptophan: Precursor for serotonin (a neurotransmitter) and essential for mood regulation.
 Valine: Supports muscle growth and repair.
Fats -are also energy –providing foods

 Provides twice as much energy per gram as carbohydrates
 Eating fat-rich food is an excellent way of storing enrgy for future use.
 Foods rich in fats are butter, cheese,fatty meat,nuts and fish liver.
 The body stores fat in the adipose tissues beneath the skin and around internal organs.
 These fats help retain body temperature and cushion internal organs.
 Too much fats can have severe consequences since it can accumulate on the wall of
vital organs,resulting in a disease called atherosclerosis.
 Human are capale of manufacturing their own fat requirement.
Vitamins - complex organic molecules needed in small amounts and cannot be
manufactured by the human body Only vitamin D can be synthesized in th skin ,under
direct sunlight.Vitamins may be fat-solubleor water;soluble.
Fat-soluble vitamins: Stored in the body, require fat for absorption.
Water-soluble vitamins: Not stored, dissolve in water, and need regular dietary intake
Minerals are-inorganic substances that do not provide energy but are important for
different body functions.Some minerals are needed by the body in large amount..Some
are needed in small amounts.
Water- vital for hydration and overall health.
 Human can survive longer without food than without water.
 Humans and most mammals are made up of about 70 percent water.
 The prptoplasm of the cells are made up mainly of water.
 Aside from drinking, you get supply of water from foods.
 Fruits and vegetables are good sources of water.
 Calories are units of energy that food and drinks provide. When you consume
food, your body breaks it down (digests and absorbs it), releasing energy in the
form of calories. The more calories you consume, the more energy your body can
use.However, if you eat more calories than your body needs, the excess calories
are stored as body fat, potentially leading to weight gain.Overweight and obesity
can increase the risk of health issues such as high blood pressure, high cholesterol,
type 2 diabetes, coronary heart disease, stroke, and gallbladder disease
The digestive system -breaks down food into simpler nutrients that can be absorbed
by the body.
Nutrition-The consumption of food from food sources and the process that convert food
substances into living matter.
Holozoic Nutrition -mode of feeding found in animals.When an organism consumes a
variety of organic material,which then undergoes a series of metabolic processes such as
digestion,absorption, and assimilation.
Food/nutrients- are broken down into their simplest forms in the digestive system
THE DIGESTIVE SYSTEM
1. Ingestion – intake of food through the mouth
2. Digestion- process of mechanical and chemical breakdown, in which large food
molecules are broken down into simpler molecules that can be absorbed by the
body cells.
3.Absorption- process in which digested food materials are absorbed by the body
cells
4.Assimilation- transport and use of absorbed nutrients,such as the food’s
conversion into new protoplasm to provide energy.
5.Elimination- removal of undigested material out of the digestive tract.
Mouth-Teeth tear and grind food into small pieces.Enzymes in the saliva kill some
pathogens and start to break down simple carbohydrates. 1 minute
Esophagus-The bolus (chewed food) travels through the esophagus to the stomach
, pushed down by peristalsis.2-3 seconds
Stomach-Muscle contractions produce a churning motion that breaks down food
and formschyme. Protein digestion begins. 2-4 hours
Large intestine-Chyme is slowly released into the small intestine.Bile from the
liver is released from the gallbladder and into the small intestine and aids in fat
emulsification. Enzymes from the pancreas and duodenum complete digestion .
Nutrients are absorbed through the small intestine wall. 3 to 5 hours
Parts of digestive system
Mouth-Chewing and mixing of food
Esophagus-Passage of food aided by peristalsis
Stomach-Churning and mixing of food with digestive juices
Small intestine-Digestion (action of enzymes) and absorption of digestive
products
Large intestine-Reabsorption of water and minerals
Rectum-Temporary storage of waste materials in the form of feces
Anus-Defecation or egestion of feces
 Digestive system-are affected by a person’s eating habits and lifestyle
and may develop digestive problems
 Diarrhea- occurs when the lining of the large intestine cannot
maintain the usual level of water absorption.Salmonella-certain
viruses that cause intestinal flu such as rotavirus, and protists such as
amoeba.
 Constipation- occurs when stool moves too slowly in the colon.This
happens when the colon reabsorbs too much water , making the stool
hard and compacted.Infrequent bowel movements (fewer than three
times a week), along with hard-to-pass dry stools.
 Hepatitis- is the inflammation of the liver caused by excessive
consumption of alcohol or by a viral infection.Patients experience
nausea,fever,loss of appetite,abdominal pain and a yellowing of the
skin and sclera (white part of the eye) known as jaundice If left
untreated,liver cells may eventually die,resulting in liver failure and
ultimately,death
 Hepatitis A – infectious hepatitis-Hepatitis A virus(HAV)
 exposure to contaminated with fecal matter
 Hepatitis B- serum hepatitis-hepatitis B virus (HBV)Transmitted
through transfusions of contaminated blood,sharing of contaminated
needles or sexual contact with an infected individua
 Gallstones are crystal formed when there is too much cholesterol ,
bile salts , and calcium in the gallbladder
 Appendicitis is the inflammation of the appendix,which is caused by
an obstruction,such as a hard mass of feces., a foreignbody,or a
parasitic infectionDue to obstruction,secretions from the appendix
cannot pass through and grasually accumulate.
 Peptic ulcers are open sores found in the esophagus (esophageal
ulcer), stomach(gastric ulcer), and duodenum of the small intestine
(duodenal ulcerHelicobacter pylori in the stomach- cause of almost all
ulcersLong-time use of nonsteroidal anti-inflammatory drugs ,such as
aspirin, as pain reliever can lead to ulcers as well.

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Food- provides a variety of nutrients. A source of energy and nutients.

Fats -are also energy –providing foods

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