Nutrition Textbook: Human Digestion and Nutrition - PDF

Okay, here's the conversion of the image to markdown format. ### Supporting Energy * Its main function is to provide energy to the body. * Living beings, and therefore humans, are highly unstable systems, which need a continous supply of energy to survive. * This energy comes from the oxidat...

Okay, here's the conversion of the image to markdown format. ### Supporting Energy * Its main function is to provide energy to the body. * Living beings, and therefore humans, are highly unstable systems, which need a continous supply of energy to survive. * This energy comes from the oxidation in the cells that make up the tissues of the three main organic components of living matter, which we usually call immediate principles: carbohydrates, fats, and proteins. --- ### Stages of the digestive process The image shows a diagram of the human digestive system, with the organs illustrated and labeled (mouth, espohagus, stomach, small intestine duodenum-jejunum-ileum, large intestine), and arrows to indicate the different stages of the digestive process (ingestion, digestion, egestion). * Ingestion * Digestion * Egestion * Food provides energy and the building materials for the countless substances essential to the growth and survival of living beings. * The way nutrients become integral parts of the body and contribute to its function depends on the physiological and biochemical processes that determine theis actions * Digestion, absorption, transport and excretion --- * The digestive process reduces this to a size and fofrm that allows them to be absorbed and transported to individual cells. * Proteins, fats and carbohydrates contribue to the total energy reserves * The release of energy for use in synthesis, movement and other functions requires the participation of vitamins and minerals, which act as enzymes, coatalyzers and buffers in metabolism. --- ### Functions of the Digestive System The image shows a diagram of the digestive system with the following functions listed. * Extrat macronutrients (proteins, HCO, lipids, water) * Absorb micronutrients and oligoelements needed. * Act as a physical and immune barrier against microorganisms, foreign material and potential antigens consumed with food. * Between 90% and 97% of the food is absorbed and digested --- ### Mouth Digestion Mouth: mechanical and chemical digestion * In the mouth, the teeth grind and crush food. at the same time, the food mass is moistened and lubricated by saliva. * Three pair of salivary glands. produce aprox. 1.5L * Amylase starts begining the digestion of starch. Only minimal digestion occurs as the amylase turns inactive upon reaching the acidic stomach * The bolus passes to the back of the throat * Peristalsis moves rapidly the foodto the stomach. ### Digestion in the Stomach * An average of 2000 to 2500 ml of gastric juice is secreted daily. * Gastric secretions contain hydrochloric acid (from perietal cellls), pepsin a proteasa, gastric lipasa, mucus, instrincic factor, which is a glucoprotein used for the absortion of $B_12$ en el ileon and the gastrointetinal hormone is gastrin * Pepsin, first secreted as pepsinogen and by the effect of chloridric acid is activated. * Pepsin is only active in an acidic enviorment, transforming the shaphe and seize of proteins. * Gastic lipasa is more specifit triglicerides The image shows a diagram of the stomach. * Oesophagus * Cardias (sphinter) * Fundus * Gastric Mucosa. * Pyloric antrum. * Pyloric (sphinter). * Duodenum. * Body. * Gastric Muscle * Orientation --- ### Digestion in the Small Intestine * The duodenum is approximately 0. 5 m long, the jejunum is 2 to 3 m long, and the lleum is 3 to 4 m long * Most of the digestive process is completed in the duodenum and jejunum * Acidic chyme from the stomach enters the duodenum, where in mixes with the duodenal juices and secretions of the pancreas and biliary system * The secretion of bicarbonate-containing fluid from the pancreas and dilution by other secretions neutralizes the acid chyme. The image is a cross section of tissue from the small intentisitne. * Caecum * Colon --- * The human intestine is approximately 7 m long and is configured in a pattern of folds, pits, and projections called villi * The villi are lined with epithelial cells and cylindrical extentions even smallers called microvilli. * After only afew days of starvation, the digestive tract atrophies (decreases the surface area and reduces secretions, synthetic functions, blood flow, and abosrptive capacity) Another image says the following words ### Intestine Digestion The image included a section of the stomach, liver and small intesting. * Bilis * Pancreas --- ### Digestion occurs in the small intestine. * Bile, a mxiture predominantly made of salts and minerals, and Pigments * Pancreas enzymes are the main lipases *Intestinal Content traveles by minute, and need from 3 to 8 Hours until Ileocecal Valve is --- In the first 100 centimetres of the intestine, frenetic activity produces ingestion and absorption of most of the ingested products. The presence of food in the small intestine releases hormones that in turn stimulates synthesis and liberation of pancreatic and hepatic enzymes. With this the almidones reduce and the proteins too. At the rest of the intestine, nutrients are absorted. * The large intestine is a large area that absorts water. The water absorbs nutrients --- ### Neuropeptide Hormones *The Gastrin* * Gastric motility is stimulated by hormones, mainy for mucosa. * Started for food * Swelling *Gastrins function in the antrum ### Secretin: Released by the walls of the duodenum towards the bloodstream. It is secreted in response to gastric acide --- ### Colecystokinin A multifunction hormone in respons to proteins and fats ### Functions Pancreas stimulate and billiar contract * Retards stomach function. * Increse Satiety --- ### Basic concept of food The nutrition is the proccesus used to get energy in the body * The humans need the bio-Sic-social for the food The food is asubstence that can be eatten. * Afood must be used for biotics * Humans must satistife the inellectul satisftactions --- | | | :-------------------------------------------------------------------------------------- | | 1988 First Nutrional Survery | | In 1986 the health system created surveys | | - Cronic | | - 2012 to 2016 and 1993.1994.1999 | | Causality in the1970's. Flu pneimona infections diurea a re a common cause of accident | --- The image shows a graph of the changes in life expectancie in the Mexican population from 1930 to 2005. The graph plots time on the x axis and life expectaciey in years on the y axis, and it showes a gradual increase life expectancy over time * Here there is an increase in life expectation of 40 more years. * In 1980 had 3.7 and in 2005 a 5.7 of people older tan 65 The image shows a chart with the heading "Malnutrition due to Lack." Below is listed: * Undernurished in Kids * 1998 Near of 40% * Under aged, Norte , Center,Sur * reduced to about 50% | PESOSEDAD | ESTATURA EDAD | | | :------------------- | :------------ | :--------------------------------------------------- | | | | PESO ESTATURA | | 1988 1089 2006 | 1988 1989 | 1988 1980 2006 | | -24:6 (1:6:3) | 65-41 | 10:0 (13-1) (11:9) | | (HOLA ES) | | | | (TODO BIEN) | 2:3:2.2 | 45:9 (3:3) 71 | | (47.5-A | 26: 1 | 4:500:6(hola ES | | 4) | 14:5:1 | TODO BIEN) | | (35:0 128) | 340 (8-1) | 25:0 (14-2) (10:8) | | (TODO BIEN) | 22:8 (17.8 ) | 127 todo BIEN) 2-1:1-6 (3:2 todo BIEN) | --- Below, the characteristics described, we can appreciate that lack of nutrients produce major defficineceis in children * The weight indicator as a attention sign. The minor might have a diseease * The weight might is from 6 to 1.6% from1988 to 2006%. ### Height * In 1993 the country had a a defficit, which is about 5% Chiapas and Oaxaca they have a prevalence major of 4x% --- ### Lack of Nutrition Currently, 2.8% of the children has defficience. * High height is about 36% | | | :-------------------- | | The malnutrition causes infections | The graph shows the prevalence of low weight, short statue and emaciation * INN 1958 * ENN 1999 * EMSANNT 2006 * EMSANT 2005 --- * In average the sur este its the region with more issues due to poverty * The parasitoids intrstinal usely is frecuent in areas with low reosurcse The image shows an approximation about infection More easy if there is no salbility or bad area. In the area of housing dirt water pipe (drinking water) --- * Low efforts ha e been applied study its prevalence * In 1988 it was found that 29% of women of childbearing age nationally had low weight, and in the center of the country the highest figures 34.2% are detected ### Nutritional Deficiencies * 2006 National Prvalencia of malnutrition in women is 1.4% and in men 1.5% It shows * Ong Fal Org * The opotuinities its where has lot os coverage in the country * Is because one of the family gets benefits. liconsa has been observed * Liconsa was used at the rural area this happens because * Indocated due an adequate focalizacions Another large coverage program it is the school breakfasts Since malnutrition occurs preferentially during the gestation and the first tow years life, in the school stage Nutritional problems have than see more with abesity --- ### Anemia * Anemia it is a huge sign in women * in 1999: 27% of preeshool and 19% 5 were anemia * that is 1 of 4 pereschool and 1 of 5 school The image shows : (Pregnant/ Not pregnant) 50 years is about the anemia its about 3k% --- ### Anemia and Diarrhea If the men have 20 to 49 ages are affected, the amount of Anemi in 2006 is 5%. In Anemsia if there a problem in the health system According ti the Encuesta in 1985 diarrea increased. In 1993 a lot of incidents of diarrhea was noticed --- The lack of mother milk as a infuelcen to the nutritionals staes in children Lack of lactation 2,9 In the area 40% in that erea a kids have lactose in the first 4 months, and also --- The 0.7 were the kids never ammainted it 350 were breast feed exclusives for 4 month The media usely is 7 months y 14 is used in rural area The uise of water in nort its a acommon thing And is not common in the sides --- * The information of these its that mexico haas lot issues * In mexico here is lot os diesases --- * Kinds if Meats * The meats are muscle is transformes to be consumed to people * The food is classificate with 4 criteries --- The image is showing how the meats is classes in a chart . classificadas en diferentes categorías según su calidad * Based on the muscles of animals of canals * Depending to the area --- Depending to the location Depending to the location The carne will be given by Water connective tissues and it will indicate --- Depending to the location the cars it will be classificate to the animals and the nutritions Protein has a 20% and most of the the protein its easy to digest Lack in methyl --- In the nutrition la principal difference makes reference to the amount of fat. The fat it smaler * Animales from small side --- * Highlight the protein content, which is found in great qualtiy with the aminoacid content with digestible . --- * There is 3 kinds of potein * Sarcopasmia Acolange which is unsoluable. Can convert to gelatin --- ### Vitamins Here´s a markdown table summarising the vitamin content of various foods: | Alimento | B1 (mg) | B2 (mg) | B5 (mg) | B3 (mg) | B9 (mg) | B12 (mg) | A | D | E (mg) | | ---------------- | ------- | ------- | ------- | ------- | ------- | -------- | ----- | ----- | ------ | | Carnes de Matadero | 0.4 | 0.2 | 0.3 | 5.7 | 4.3 | 2 | | 0.01 | 0.1 | | Aves | 0.1 | 0.1 | 0.4 | 8.1 | 7.7 | 2 | 0.3 | | 0.2 | | Visceras | 0.1 | 0.1 | 0.1 | 2.3 | 4 | 8 | 30 | | 0.6 | | Embutidos | 0.3 | 0.2 | 0.2 | 15 | 2.6 | 1 | | 0.01 | 0.2 | | Pescado | 0.5 | 0.2 | 0.6 | 7.3 | 12 | 6 | 94 | 13.3 | 0.9 | | Huevos | | | | | | | | | | Huevos | 0,1 | 0,3 | | | 0,1 | 2 | 227 | 5 | 30 | | IDR | 1.2 | 1.3 | 1.3 | 16 | 400 | 2.4 | 900 | 5 | 10 | --- ### Minerals In Minerales * the red meat is important because its rich It has iron and for absorbe can be 21 and 23 poricient --- The fish has vertabratas an is edible and preserved * Fat * The amunt of water --- * Unlike the far the the fish it has a lot of acidos ### EPA and DHA *They possess important amounts of lysine and methionine, as well as an exvellent amino acid profle* * The eneryg its general y smillar. --- ### Lipidos The fish has minior for 100g .The fat acuired from 100g The semigrados has a value of 180 calories --- ### Vitamins In pesacdo: Vitmanis D y c they are * E in the fish and water are important In vitmain c they are ritch --- A diagram of the insides of an egg is provided. --- The structure of thee egg has 3 parts the shell the cleas and the yema shell can be the %9 percient * Compose by calcium * Fosfat --- Table: * The whites are * Albumine 60 * transferr 60 * OVOMO 60 * Muccina * Globulins --- Has around a 50% by water a 30 % of lípidos *oleico --- egg ha high calue in proetins * Proteins is great and has what every the bodies need --- Shows different vitamins in boxes In the whit, you can find that y and on te other side vitamin A ### Minerales * Hierro and zinc * Selenio y fosford --- The washing ot shells * You shold not wash because these hace bacterias . * Better way its consumer on * Wash in te moment --- ### Frescness If the food turns slow and the clara its not okay that means its contaminated --- Loss egg freshness * Increase the C * Alcaidez * The clara it snot ok --- natural secrets from glands * Is intended to consume liquid is white opacity and the the the * 3k proteninas --- The qualitys y la leche * The chemistry composition * Colors --- The prametros * The water * La lactocas * Caseina * Mineral * Acido grasos etc --- One if the important points is the proteins * The leathe needs Caseina * Lactto albumnia --- ### Yogurts The milk is fermentades and bacteria are put * It haa * streptoc and bacilios Which transfer the fermatation * It increase laes solids Proteins --- ### Nutritional Values * Proteins are easy to digest and a similiar to a lot * A low content * With mineral content and bacteeria --- Produce from The proccesed milk and remove the liquid # Food --- ### Others * Quesos Lente is cuajada --- El quesos tiene And in others have grasasssss Proteins --- Valoe nutrcionals * Milk