2 Utilization of Nutrients

Utilization of Nutrients
Utilization of Nutrients

The body uses three processes to utilize nutrients

1. 2. 3.
Digestion Absorption Metabolism
Digestion
Process
by which the body breaks food down into smaller parts, changes the food chemically and moves the food through the digestive system Two types of digestive action
Mechanical digestion Chemical digestion

Digestion

Mechanical digestion

Food is broken up by the teeth Moved through digestive tract by peristalsis, a rhythmic, wavelike motion of the muscles Food is mixed with digestive juices secreted by the mouth, stomach, small intestine and pancreas Juices contain enzymes that break down the food chemically so nutrients can be absorbed into the blood
Chemical digestion

Absorption
Process
where blood capillaries pick up the digested nutrients Nutrients carried by circulatory system to every body cell Most absorption occurs in the small intestine Water, salts and some vitamins are absorbed in large intestine
Processes of Digestion and Absorption

1.
2.
3.
See page 233 Mouth: Teeth and tongue begin mechanical digestion by breaking apart food Salivary glands: Begin chemical digestion as salivary amylase begins to change starch to maltose Esophagus: Peristalsis and gravity move food along

4.
5. 6.
Stomach: Hydrochloric acid prepares the gastric area for enzyme action. Pepsin breaks down proteins and Lipase acts on emulsified fats Liver: Produces bile Gallbladder: Stores bile and releases it into small intestine to emulsify fats

7.
8.
Pancreas: Enzymes are released into the small intestine. Pancreatic amylase breaks down starch. Lipase breaks down fats. Pancreatic proteases break down proteins Small intestine: Produces enzymes, prepare foods for absorption, food is further broken down for absorption by the body. Most absorption of nutrients takes place here.

9.
Large intestine: Absorbs water and some other nutrients, collects food residue for excretion
Metabolism
Process
in which nutrients are used by cells for building tissue, providing energy or regulating various functions Nutrients are combined with oxygen and energy and heat are released Energy is required for voluntary work as well as involuntary work
Metabolism
Basal
metabolic rate (BMR) rate at which body uses energy just for maintaining its own tissue, without doing any voluntary work Body needs energy continually
Stores nutrients for future use Uses stored nutrients to provide energy when food intake is not adequate for energy needs

Measuring Food Energy

Foods
vary in the amount of energy they contain When body metabolizes nutrients to provide energy, heat is also released
Measurement of the amount of heat produced during metabolism is way energy content of food is measured Heat measured by a unit called a kilocalorie (kcal) or just calorie

Measuring Food Energy

Number of kilocalories or calories in a certain food is known as that foods caloric value
Carbs and proteins provide four calories per gram Fat provides nine calories per gram Vitamins, minerals and water do not provide any calories

Individuals Caloric Requirement

Number of kilocalories or calories needed by the body during a 24-hour period Varies from person to person depending on activity, age, size, sex, physical condition and climate Usually amount of physical activity or exercise is main factor determining caloric requirements, because energy used must be replaced
Individuals Caloric Requirement

To

gain weight
Decrease activity AND Increase caloric intake

To

lose weight
Increase activity AND Decrease caloric intake
One Pound
One
pound of body fat equals about 3,500 calories
One Pound
To

lose one pound you must have a decrease of 3,500 calories

Consume 3,500 fewer calories Increase exercise to use 3,500 calories
To

gain one pound you must have an increase of 3,500 calories

Consume 3,500 more calories Decrease exercise to conserve 3,500 calories
To Maintain Weight
General
guideline is that a person should consume 15 calories per pound of body weight per day Ex. Person weighing 120 pounds needs 1,800 calories per day to stay at same weight (120 X 15 = 1,800)
To Lose Weight
Person
can decrease required calories by 500 per day Person needing 1,800 could consume 1,300 per day 500 calories X 7 days = 3,500 calories = 1 pound Person would lose 1 pound per week
To Gain Weight
Person
can increase calories by 500 per
day Person needing 1,800 could consume 2,300 per day 500 calories X 7 days = 3,500 calories = 1 pound Person would gain 1 pound per week
Weight Loss and Gain

Increasing
or decreasing exercise along with controlling caloric intake is essential Slow steady gain or loss of 1 to 2 pounds per week is an efficient and safe form of weight control
Maintenance of Good Nutrition

Good
nutrition is the best way of achieving and maintaining good health Accomplished by eating a balanced diet in which all of the required nutrients are included in the correct amounts 5 major food groups

Grains, vegetables, fruits, milk, meat and beans

Grains
Eat 6 oz every day At least half should be whole grains

Vegetables
Eat 2 cups every day Eat a variety of dark-green, orange and other brightly colored veggies


Fruits
Eat 2 cups every day Eat a variety of fresh, frozen, canned or dried fruit (with no sugar added) Go easy of fruit juices

Milk
Eat 3 cups every day Choose low-fat or fat-free milk, yogurt and cheese


Meat

& Beans
Eat 5 oz every day Choose low-fat or lean meats and poultry Bake, broil or grill Eat a variety of fish, beans, nuts and seeds
7 Guidelines for Good Eating Habits

1.
Eat a variety of foods

Choose different foods from each of the food groups Adjust number and size of portions based on body weight and nutritional needs Provides wide variety of nutrients required for good health

2.

Maintain healthy weight

Determine proper body weight Maintain this weight by proper eating habits and exercise
3.
Choose a diet low in fat, saturated fat and cholesterol

Eat lean meat, poultry without skin, fish and lowfat dairy products Use fats and oils sparingly and limit fried foods

4. 5.

Choose a diet with plenty of vegetables, fruits and grain products Use sugars in moderation
Limit cookies, candy, cakes and soft drinks Brush and floss teeth after eating sweet foods
6.

Use salt and sodium in moderation

Flavor foods with herbs and spices Reduce the amount of salty foods

7.
If alcohol is consumed, it should be in moderation Should be avoided by pregnant women, individuals using medications, children and adolescents Should not be used by individuals driving or engaging in an activity requiring attention or skill
Food Habits
Food
habits also affect nutrition Food habits can be based on cultural or religious beliefs
Different cultures and races have certain food preferences Some religions require certain dietary restrictions See page 237

Food Habits

Unusual habits are not necessarily bad and should be evaluated using the major five food groups as a guide When habits do require changing in order to improve nutrition, person making suggestions must use tack, patience and imagination Many food habits are formed during youth and changing them is a difficult and slow process

2 Utilization of Nutrients

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Utilization of Nutrients

The body uses three processes to utilize nutrients

Digestion Absorption Metabolism

Processes of Digestion and Absorption

Processes of Digestion and Absorption

Processes of Digestion and Absorption

Processes of Digestion and Absorption

Measuring Food Energy

Measuring Food Energy

Individuals Caloric Requirement

Individuals Caloric Requirement

Decrease activity AND  Increase caloric intake

Increase activity AND  Decrease caloric intake

pound of body fat equals about 3,500 calories

lose one pound you must have a decrease of 3,500 calories

gain one pound you must have an increase of 3,500 calories

can increase calories by 500 per

Weight Loss and Gain

Maintenance of Good Nutrition

Grains, vegetables, fruits, milk, meat and beans

Maintenance of Good Nutrition

Eat 6 oz every day  At least half should be whole grains

Maintenance of Good Nutrition

Maintenance of Good Nutrition

7 Guidelines for Good Eating Habits

Eat a variety of foods

7 Guidelines for Good Eating Habits

Maintain healthy weight

Choose a diet low in fat, saturated fat and cholesterol

7 Guidelines for Good Eating Habits

Use salt and sodium in moderation

7 Guidelines for Good Eating Habits

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Decrease activity AND Increase caloric intake

Increase activity AND Decrease caloric intake

Eat 6 oz every day At least half should be whole grains