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Energy Source and Living Systems

• The primary role of food is to provide energy to the body.
• Living beings, including humans, are inherently unstable systems.
• Continuous energy is needed for sustenance.
• This energy is derived from the oxidation within cells of the main organic components found in living matter.
• These components are carbohydrates, fats, and proteins.

Digestive Process Stages

• Food supplies construction materials alongside energy.
• These building blocks are for countless substances and are crucial for both growth and survival.
• Nutrients are converted into integral parts of the body and their role is based on physiological and biochemical processes.
• The digestive process includes indigestion, digestion, absorption excretion, and transportation.

Digestion and Nutrient Use

• Digestion reduces the food to a size and form that individual cells can absorb and transport .
• Proteins, fats, and carbohydrates all add to the total energy reserve.
• The release of energy for movement, synthesis, and other processes needs vitamins and minerals.
• Vitamins and Minerals serve as catalysts, coenzymes, and buffers in metabolic processes.

The Digestive Tube Functions

• The digestive tube performs multiple functions
• Extracting macronutrients like proteins, lipids, carbohydrates, and water.
• Absorbing micronutrients and trace elements.
• Acting as an immune and physical barrier against foreign materials, microorganisms, and potential antigens.
• Around 90% to 97% of food ingested is absorbed and digested.

Digestion in the Mouth

• Teeth grind and crush food.
• Saliva moistens and lubricates the food mass in the mouth.
• Around 1.5 liters of saliva is produced daily by three pairs of salivary glands (parotid, sublingual, and submandibular).
• Amylase, found in serous secretion, begins starch digestion.
• Amylase deactivates when the acidic gastric contents are reached.
• Under voluntary control, the bolus enters the rear section of the pharynx
• Food is moved rapidly to the stomach via peristalsis.

Digestion in the Stomach

• The amount of gastric juice secreted averages 2,000 to 2,500 ml each day
• Gastric secretions contain hydrochloric acid secreted by parietal cells, gastric lipase, a protease, mucus, intrinsic factor (a glycoprotein needed for vitamin B12 absorption in the ileum), and the gastrin digestive hormone.
• Pepsin is derived from the inactive pepsinogen after hydrochloric acid converts it to its active form.
• Pepsin is a protease that functions only in the acidic environment of the stomach.
• Pepsin mainly alters the shape and size of certain dietary proteins.
• Gastric lipase targets triglycerides containing short to medium-chain fatty acids.

Digestion in the Small Intestine

• The duodenum, jejunum, and ileum segments of the small intestine, measure about 0.5m, 2-3m, and 3-4m respectively.
• The majority of digestion is completed in the duodenum and jejunum.
• Acidic chyme from the stomach is mixed with pancreatic and duodenal juices along with biliary secretions in the duodenum.
• Bicarbonate, released through pancreatic secretions, neutralizes the acidic chyme due to dilution.

Properties of the Small Intestine

• The human intestine is approximately 7 meters long.
• The intestines contain villosities, which are folds, crypts, and projections.
• Epithelial cells and smaller cylindrical extensions, called microvilli, line the villosities.
• If the digestive tract goes without food for a few days, it will atrophy reducing surface area, secretions, synthetic functions, blood flow and absorptive capacity.
• Bile is secreted by the liver and gallbladder which is composed of water, bile salts, and small quantities of cholesterol and pigments.
• Lipids are mainly digested thanks to pancreatic enzymes and colipase.
• At a rate of 1 cm/minute intestinal contents travel through the small intestine in 3 - 8 hours until it reaches the ileocecal valve.

Digestion Effectiveness and Absorption

• The stomach permits the contents to pass into the small intestine as the food achieves suitable consistency.
• Most digestion occurs in the first 100 cm of the small intestine
• Hormone release is stimulated when food enters the small intestine, thereby, stimulating the release and synthesis of potent enzymes.
• Amino acids of small to medium size and low molecular weight carbohydrates are released by synthesis.
• The colon and rectum absorbs the majority of the remaining liters of fluids secreted after almost all macronutrients, micronutrients, liquids, and minerals are absorbed in the small intestine.
• Through the portal vein, most nutrients are digested in the liver where they are stored, transformed, or released to the body through circulation.

Neuropeptide Hormones

• Many hormones stimulate gastric motility once they enter the antral mucosa and stomach.
• Secretion begins with distension of the antrum after eating, impulses coming from the vagus nerve, or the presence of secretagogues like partially digested protein.

Secretin

• Secretin is released by the cells lining the small intestine into the bloodstream.
• It gets secreted in response to gastric acid and food contents in the duodenum.
• The hormone stimulates the release of bicarbonate and water into the duodenum.
• It also inhibits gastric emptying and acid secretion

Cholecystokinin

• A multifunctional hormone is largely released in reaction to proteins and fats.
• It has several digestive functions.
• Stimulating the pancreas to secrete enzymes.
• Stimulating the gallbladder to contract.
• Delaying gastric emptying.
• Increasing Satiety.

Basic Concepts of food and nutrition

• Nutrition consists of a set of processes involved in the acquisition, assimilation, and metabolism of nutrients by an organism and has a bio-psycho-social character in humans..
• Food is any natural or transformed product or substance that provides a body with nutrients .
• Feeding encompasses biological, psychological, and sociological processes related to the ingestion of food through which the human body obtains the nutrients it needs, as well as intellectual, emotional, aesthetic, and sociocultural satisfaction.

Nutrition Surveys and Causes of Morality

• The first National Nutrition Survey (ENN) occurred in 1988.
• Since then, others have developed that use the same sample making it easy to compare and valuate trends.
• In 1986, the Secretary of Health created the national survey system of health.
• In 1993 the National Survey of Chronic Diseases(ENEC) was developed.
• Some other national surveys include the National Health Survey (Ensa 2000), ENSANUT 2012-2016, National Census of Size 1993, 1994,1999, 2004.
• The causes of mortality in 970 are influenza, pneumonia, enteritis, diarrheal conditions, accidents.

Life Expectancy and Malnutrition in Mexico

• Between 1930 and 2005, there was a steep increase in average life expectancy by 40 years.
• As per Population National Census, the percentage of Mexicans 65 years or older had a 68% increase over 25 years from 3.7% to 5.4% between 1980 and 2005.
• In 1998, about 40% of those 5 years or younger were malnourished (2.5 million).
• Significantly less of the population was underweight in the central, southern and northern regions.
• There was a reduction of almost 50% at the national level.

Undernourished Population and Stunted Growth

• An indicator of weight to height can be a red flag calling for immediate attention since the individual faces greater risk of sickness and even mortality.
• Nationally between 1988 and 2006, the cases decreased from 6% to 1.6%.
• Around 18.4% of kids had stunted growth based on data from the first National Census of Height.
• Around one-fifth of the kids from the country's primary school cohort are shorter than expected.
• The highest prevalence occurred in Chiapas and Oaxaca
• Lower California Sur and Baja California accounted for only 3.5% and 4.5%.

Weight and Desnutrition

• Currently, it is calculated that around 2.8% of children 5 years or younger weigh too little.
• There are 13.6% of children with short stature and 1.6% with emaciation throughout the country
• Acute malnutrition can lead to high risks of infection and in other cases mortality, especially those kids who don't get maternal feeding.

Social Influences

• The southeastern region of the country is generally more affected by nutrition issues.
• Rural areas with high poverty account for part of this regional problem.
• In impoverished areas of the region parasitic diseases is common and contribute towards malnutrition.
• Malnutrition is a health issue associated with poor living conditions and sanitary facilities.

Home Indicators

• Those include homes with dirt floors with drainage water.
• Mexico City has:
  • 8.6% dirt floors
  • 98% tap water
  • 92.6% drainage
  • 76.3% refrigerators
• Nationally there is:
  • 21.9% dirt floors
  • 82.9% tap water
  • 61.9% drainage
  • 57.9% refrigerators

Adult Malnutrition

• There has not been much effort to study the prevalence.
• In 1988, 29% of women in reproductive age were underweight.
• In the central zone, the number rose to 34.2%.
• There had been 1.4% in women and 1.5% in men malnutrition throughout the general population in 2006.

Government Intervention

• Opportunities had been offered to most homes.
• Almost one in give families received the benefits through the program in the country.
• Breakfast in schools is another program which had good coverage.
• Nutrient problems were generally related to gestational and 2 year old children, children in schools had more problems related to anemia, obesity, and iron deficiency.
• liconsa increased its coverage in rural areas, problems with malnutrition is still prevalent.
• There is inadequate focus to helping with malnutrition problems.

Anemia

• Anemia involved:
  • 27.2% of preschool children
  • 19.5% of schoolchildren in 1999
• This indicated one of four preschool children
• And one of five schoolchildren
• The Ensanaut 2006 had showed a decline, and had been:
  • 23.7% in preschool children
  • 16.6% in schoolchildren.
• During the reproductiva age 20.2% of females were affected in 1999.
• In the Ensanut 2006 rates went down in numbers.
  • Only 20.6% in pregnant women.
  • 15.5% in not pregnant women.
• Women over had 50 years had an affected frequency 31.4%

Diarrhea and Lack of Lactation

• Of men aged 20-49, 5.3% experienced a prevalence in anemia.
• In those over 50 , that number moved to 13.9%
• Anemia is a public health problem
• This is a major reason to have children under five years be affected in Mexico.

Diarrhea Rates

• Nearly to one-quarter of all children had some diarrea after every 2 weeks of a study that had happened in 1989.
• 1999, only 18% of this was in the city of Mexico.
• Across 1999, 1.9 times more diarrhea afflicted the Southeastern region.
• From 2000 to the ENSA, 11.5% of children after 5 years suffered from diarrhea.
• In 2000, Chiapas had 21%.

Lack of Lactation

• State of nutrition is affected negatively, when children do not receive lactate form any parents at a young age.
• 11.6% of babies were never feed with lactation, in mexico 1988.
• 16.9% was with North zone.
• 8.6% with South East zone.
• Only 40% in the area had food that was not lactate.

Breast Feeding Statistics

• 7.7% of children were never breastfed in 1999 in rural and urban areas.
• 25.7% receive lactation for 4 months
• 22.4% still lactated
• Breastfeeding lasted 7-14 months in urban to rural areas from 1999
• 85% of lactation for 4-6 months had benefits.

Other Studies

• There are studies when one third of children received formula at any point in the study during their first month in studies conducted in states such as:
• Tamaulipas
• Lower California
• Coahuila
• Chihuahua
• Nuevo León
• One third of children that received formula had their homes in:
• Oaxaca
• Chiapas
• Puebla
• Yucatan
• Tlaxcala
• It had taken lots of years for rural areas to offer formula at any time to kids who had grown up there.

The Problem of Access and Excess

• There's great information about the issues with nutrition in modern times in areas affected and related to those that lacked it in the old days.
• Some health issues in many residents are:
  • Disease chronic
  • Disorder Degenerative.

Meat Classification

• Meat is classified if it can be commercialized.
• Can be made into food.
• Can be stored for long periods of time.
• The food code classifies based on these standards.
• Its development.
• The amount of bone.
• In the grading to the fat, it is usually free from the thoracic areas.

Meat Types and Grading

• Within each carcass region is produced through a range of specific types of meat.
• Intrafibrillar fat, the interfibrillar diameter for meats, depends on the:
  • Amount of water.
  • Tissue volume.
• It can be beef, pork, or mutton, this is decided by nutritional traits, so color matters. The coding depends on if meats are:
  • Superior.
• Exellent -Good
  • Menos Buena(less good)
  • Mediocre.
• Gastronomic views can be divided according to those who are red or white type.

Livestock and Nutrients

• Pork is a separate place, it considered a meat.
• Factors and structural and nutrients are very close together depending on their type.
• Meat consists of water which contains iron related to:
  • Proteins
  • Fats -Collagens.
• When its cooked correctly it tastes just like water when the nutrients have taken hold.
• Iron can only be obtained if everything is correct in any type of meal.

Benefits of Meat

• Proteins have values in terms of quantity.
• Due to its digestibility and the composition of amino acids, the nutrients present are completely good for quality.
• Some proteins are:
  • Sarcoplasmic : Myoglobin is made out of this.
  • Myofibrilar: Is from Actin
  • Myosin connects to the fibers when one eats meat.
• Tissue and collagen also contribute to the process.
• It converts to gelatin, which can easily get digested.

Vitamins and Minerals

• Meat vitamins include B1 and B2 and B6 and B12
• C and E lack traits from A and D

Mineral Contents

• Specially with good food for iron and a high level nutrient.
• A mayor one will be on organic foods.
• Will be a nutrient that had an higher bio- availability.

Fish

• Fish can be animal, aquatic or a vertebrate.
• Composition depends on species traits
• The fish needs to be in the right area with high food contents.
• In summer there are high rates of water when it contains the largest portions.

Fatty Acids And Proteins

• Fish is rich with saturated fats.
• Fish generally share with proteins what protein has in common.
• They have elevated properties that consists lysine that helps build proteins.

Lipids

• Lipid composition is important as well!
• Meats that contains the lipids come from 2%
• Can be accumulated with liver proteins.
• Fat also are high value for energetic with 9-25%.

Vitamins In Fish and their Contents

• Fish livers are the best for vitamin lipo-soluble.
• Vitamin E content is in fish.
• B1 and B2 content is high due to the minerals had from what they take vitamins from.

Egg Structure and Composition

The egg:

• Outer Membrane
• Shell's
• Inner membrane
• Albumen inside the yolk.
• Is made with a disk and other traits and it is full of benefits.
• It contains 3 components
• A shell of calcium that makes about to 12% of the egg structure.

The Egg White Facts

• White has been referred as with has 3 components.
• It shares components traits in its value
• Ovoalbumin 60
  • Ovotransferrin 12
  • Ovomucoid 10
  • Ovumucin
  • Others.

Component of Yolks and Carots

• Yolk has 50% component of water.
• Lipids had between 32-36%
• Carots has B carotene.

Proteins

• In hen it is beneficial.
• has traits that depend on how well they could be useful.
• This occurs if it contains everything is set to what is supposed to have. It is contained by:
  • Magniesum
  • Zink. This also protects it with bacteria.

Egg Best Practices

• Does not require in order for components.
• Should not be thrown away if it's clean from material.
• should be set with a clean container that does not contain any substances

Fresh Egg Measurement

• The fresher the egg, the higher the chance that had been fertilized.
• Summed to the bottom, must be fresh.
• Would would not be as fluid in the container

Expired Eggs

• Carbon can be lost.
• PH increases
• It had been said to had lost its composition
• White can be transparent when expired, had loss components.

The properties of Milk

• Comes from the animals that humans drink from.
• the milk is from the liquids created by animals.
• Contains water components usually up to to 87%
• 6% would be minerals and vitamins A/D.

Milk Properties

• Contains minerals
  • Calcium. Quality with had
  • Traits of taste
    • Smell.
• Sanitized one can only use with a proper customer.

Parameters include

• Proteins
• Casesin
• Lactose. Traglycerides and Vitamins will make it beneficial overall.

Yogurt

• milk has contents that make with proteins
• yogurt contains streptocrus
• the streptocrues transform lactosa into the lactic acids that contain traits with mineral.

Yogurt with:

• Mineral high
• Microorganisms used and had function for its components.

Cheese

• The milk has traits that can separate.
• milk can be from - - Animal - Plants.
• The components can affect its traits depending on ingredients.

Hard Cheeses

• Has little carbs.
• Does not contain a lot since those from fermentation have no lactose.
• Depending on its components the nutrition changes depending on its product.

Cheese Information

• Cheese can have little contents that contain protein values.
• Mineral content increase to which it can be used.
• Can have good amounts of zinc, and phospherous.

Fruits

• Fruits are vegetals that contain a lot of liquid
• it is contained with
  • Glycose
  • Sucrosa. Vitamin and minerals
• Have low amounts of energy
• The skins have been called "pels" that have fiber

Vegetables

• Vegetables consist of glucides.
• Celery has good nutrients.
• Garlic and Bulb provide to have what it need, depending on what type it is. They can contains proteins of about 1%.

The Benefit Of Vegeatables

It is said:

• Spincah
• Tomatoes.
• High amounts of water. Some nutrients are:
• A - C which comes from the best ones. With components consist of: - cellulose or legumes, that have benefits. The energy contains small portion with it.