Grade 11 Biology Module 2 Nutrition PDF 2017

DEPARTMENT OF EDUCATION GRADE 11 BIOLOGY MODULE 2 NUTRITION PUBLISHED BY FLEXIBLE OPEN AND DISTANCE EDUCATION PRIVATE MAIL BAG, P.O. WAIGANI, NCD FOR DEPARTMENT OF EDUCATION PAPUA NEW GUINEA...

DEPARTMENT OF EDUCATION GRADE 11 BIOLOGY MODULE 2 NUTRITION PUBLISHED BY FLEXIBLE OPEN AND DISTANCE EDUCATION PRIVATE MAIL BAG, P.O. WAIGANI, NCD FOR DEPARTMENT OF EDUCATION PAPUA NEW GUINEA 2017 Writer Leoninen Correa Content Editors Science Department Subject Review Committee Language Editor Dr. Steven Winduo Course Format Editor Anna Liza Cale GR 11 BIO M2 TITLE GRADE 11 BIOLOGY MODULE 2 NUTRITION IN THIS MODULE YOU WILL LEARN ABOUT: 11.2.1: AUTOTROPHIC NUTRITION 11.2.2: HETEROTROPHIC NUTRITION (FOOD AND DIET) 11.2.3: HETEROTROPHIC NUTRITION (DIGESTION) 1  GR 11 BIO M2 ACKNOWLEDGEMENT & ISBN Acknowledgements We acknowledge the contributions of all Lower and Upper Secondary teachers, who in one way or another helped to develop this Course. Our profound gratitude goes to the former Principal of FODE, Mr. Demas Tongogo for leading FODE team towards this great achievement. Special thanks are given to the staff of the Science Department- FODE who played active roles in coordinating writing workshops, outsourcing of module writing and editing processes involving selected teachers of Central Province and NCD. We also acknowledge the professional guidance and services provided throughout the processes of writing by the members of: Science Subject Review Committee-FODE Academic Advisory Committee-FODE Science Department- CDAD This book is developed with the invaluable support and co-funding of the GO-PNG and World Bank. DIANA TEIT AKIS PRINCIPAL. Flexible Open and Distance Education Papua New Guinea Published in 2017 © Copyright 2017, Department of Education Papua New Guinea All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording or any other form of reproduction by any process is allowed without the prior permission of the publisher. Printed by Flexible, Open and Distance Education ISBN: 978-9980-89-584-4 National Library Services of Papua New Guinea 2  GR 11 BIO M2 CONTENTS TABLE OF CONTENTS Page Title……………………….…………………………………………………………………………………………. 1 ISBN & Acknowledgments………………………………………………………...……………………… 2 Table of Contents……………………………………………………………………………………………… 3 Secretary’s Message…………………………………………………………………………………………. 4 MODULE 11.2 : NUTRITION 5 Introduction……………………………………………………………………………………………………… 5 Learning Outcomes…………………………………………………………………………………………… 5 Terminology……………………………………………………………………………………………………… 6 11.2.1: Autotrophic Nutrition ………………………………………………………………………… 9 Structure of Flowering Plants …………………….……………………………………….. 9 Photosynthesis in Plants……………………………………………..……………….......... 14 11.2.2: Heterotrophic Nutrition (Food and Diet).....…………….………………………… 20 Food and Diet………………..…………………………………..…………………….………… 21 Balanced Diet……………………………………………………………………………………… 31 Nutrition, Diseases and Diet Problems………………………………………………… 34 11.2.3: Heterotrophic Nutrition ( Digestion) …………………………………………………. 38 Digestion and Absorption……………………………………………………………………. 43 Kidneys and What They Do…………………………………………………………………. 59 Summary …………………………………………………………………………………………………………. 61 Answers to Learning Exercises………………………………………..………………………………… 64 References………………………………………………………………………………………………………… 68 3  GR 11 BIO M2 MESSAGE SECRETARY’S MESSAGE Achieving a better future by individual students and their families, communities or the nation as a whole, depends on the kind of curriculum and the way it is delivered. This course is a part of the new Flexible, Open and Distance Education curriculum. The learning outcomes are student-centred and allows for them to be demonstrated and assessed. It maintains the rationale, goals, aims and principles of the national curriculum and identifies the knowledge, skills, attitudes and values that students should achieve. This is a provision by Flexible, Open and Distance Education as an alternative pathway of formal education. The course promotes Papua New Guinea values and beliefs which are found in our Constitution, Government Policies and Reports. It is developed in line with the National Education Plan (2005 - 2014) and addresses an increase in the number of school leavers affected by the lack of access into secondary and higher educational institutions. Flexible, Open and Distance Education curriculum is guided by the Department of Education’s Mission which is fivefold:  To facilitate and promote the integral development of every individual  To develop and encourage an education system satisfies the requirements of Papua New Guinea and its people  To establish, preserve and improve standards of education throughout Papua New Guinea  To make the benefits of such education available as widely as possible to all of the people  To make the education accessible to the poor and physically, mentally and socially handicapped as well as to those who are educationally disadvantaged. The college is enhanced to provide alternative and comparable pathways for students and adults to complete their education through a one system, many pathways and same outcomes. It is our vision that Papua New Guineans’ harness all appropriate and affordable technologies to pursue this program. I commend all those teachers, curriculum writers, university lecturers and many others who have contributed in developing this course. UKE KOMBRA, PhD Secretary for Education 4  GR 11 BIO M2 NUTRITION MODULE 11.2 NUTRITION Introduction There is a large variety of living organisms. These include microorganisms, plants and animals. All living organisms perform activities. Primary activities include movement of limbs, respiration, digestion, and circulation. Other activities include predators chasing a prey or a prey escaping a predator, or arboreal organisms climbing trees to gather fruits, and fish swimming in schools in search for food. What gives us energy for performing various life processes? All living organisms require food for their survival. Organisms obtain energy from the foods they eat. These foods contain a number of food constituents known as nutrients. Nutrients are digested by the body and the process by which living organisms take in food and utilize for their growth and maintenance is called nutrition. These complex constituents are broken down by enzymes into simpler forms that can be absorbed by the cells of the body through the process of digestion. In this module, you will learn the different types of nutrition, types of digestion, the process of digestion and the nutritional food constituents. Learning Outcomes After going through this module, you are expected to:  identify parts of the flowering plants  define photosynthesis  investigate and explain leaf physiology and factors enhancing photosynthesis  investigate the type of gas produced during photosynthesis  identify main types of food such as carbohydrates, fats and oils, proteins, minerals and vitamins  discuss the digestive system of a herbivore, carnivore and a omnivore  define digestion , absorption, assimilation, peristalsis and egestion  identify the functions of the digestive system  describe and explain the structure and function of the digestive system and associated organs 5  GR 11 BIO M2 NUTRITION Time Frame Suggested allotment time: 8 weeks If you set an average of three (3) hours per day, you should be able to complete the module comfortably by the end of the assigned week. Try to do all the learning activities and compare your answers with the ones provided at the end of the module. If you do not get a particular activity right in the first attempt, you should not get discouraged but instead, go back and attempt it again. If you still do not get it right after several attempts, then you should seek help from your friend or even your tutor. DO NOT LEAVE ANY QUESTION UNANSWERED Terminology.2.1 Absorption The process of passing digested food molecules across the wall of the intestine into the blood or lymph. Anther The part of the stamen that produces and contains the pollen Assimilation The movement of digested food molecules into the cells of the body where they are used, becoming part of the cells Analogy A comparison between one thing and another, typically for the purpose of explanation or clarification Autotrophs Organisms prepare their own food from simple raw materials such as water, carbon dioxide and mineral salts in the presence of sunlight Bile A green fluid stored in the gall- bladder and delivered to the duodenum by bile duct. Churn To move or shake in agitation, as a liquid or any loose matter 6  GR 11 BIO M2 NUTRITION Coronary heart disease (CHD) A narrowing of the blood vessels to the heart. This reduces the flow of blood to the heart that may cause heart attack. If the body’s store of iron is low and there is too little iron in the diet, the symptoms of iron deficiency, anaemia will start to develop. Large amounts of iron can be toxic. Digestion The process of break-down of large, insoluble food molecules into small, water soluble molecules using mechanical and chemical processes. Defecation The undigested parts of food or those that were not absorbed by the body are eliminated as faeces. Egestion Passing out of undigested food, in the form of faeces, through the anus. Enzymes Any of various proteins, as pepsin, originating from living cells and capable of producing certain chemical changes in organic substances by catalytic action, as in digestion. Epidermis The outer layer of tissues cuticle – waxy protective outer layer of epidermis that prevents water loss on leaves, green stems, and fruits. Ingestion Intake of food into the body through mouth Kwashiorkor A disease that occurs if your body does not get enough proteins. Malnutrition An unhealthy state or condition in which a person’s physical functions are temporarily or permanently damaged. Marasmus Occurs in young children who don’t get enough calories every day. They become weak, underweight and often die. Osteoporosis A disease where bones become weak, brittle and break easily. It is caused by severe losses of calcium. Peristalsis Muscle contractions in the oesophagus that help move the food down to the stomach. 7  GR 11 BIO M2 NUTRITION Parenchyma The fundamental tissue of plants, composed of thin- walled cells able to divide. Petals The colourful, often bright part of the flower. They attract pollinators Photosynthesis The process by which chlorophyll present in the leaves/green parts of the plant converts inorganic raw materials as carbon dioxide and water to chemical energy glucose stored in the form of glucose (sugar).and oxygen in the presence of light energy (sunlight). Pistil This is the female part of the flower. It is made up of the stigma, style and ovary Saliva A watery liquid made by the salivary glands. Sepals Leaf like structures which cover and protect the flower bud before it opens Stamen The male part of the flower. It is made up of the filament and the anther. It is the pollen producing part of the plant Transpiration The process by which moisture is carried through plants from roots to small pores on the underside of leaves, where it changes to vapour and is released to the atmosphere. Transpiration is essentially evaporation of water from plant leaves 8  GR 11 BIO M2 NUTRITION 11.2.1 Autotrophic Nutrition Living organisms differ in their mode of nutrition or on how they use simple raw materials or readymade complex material as their food. There are different kinds of relationships between organisms. Different habitats display these relationships in unique ways that show two modes of nutrition among different organisms, first is the autotrophic nutrition and second the heterotrophic nutrition. First we will learn about autotrophic mode of nutrition. The term autotroph is derived from two Greek words, auto which means self and troph which means nutrition. Autotroph means organisms prepare their own food from simple raw materials such as water, carbon dioxide and mineral salts in the presence of sunlight, hence they are called producers. All green plants are the examples of this category. How do plants take in their food? And where do they get their food from? Do they get ready made food for use? Animals and plants have a great variety of body plans and internal structures that contribute to their being able to make or find food. So what makes up a body of a plant? Let us look at the body plan of flowering plants to understand how plants prepare Flower their own food. Structure of Flowering Plants Fruit Shoot Plants are organisms that are characterized Stem system by their ability to produce their own food. Leaf Plants are very diverse and include organisms such as mosses, vines, trees, bushes, grasses, and ferns. Plants can be vascular or nonvascular, flowering or non-flowering, and can be seed bearing or non-seed bearing. Bud In this topic we describe the characteristics and parts of a flowering plant. Primary roots Root The parts of a flowering plant are system Secondary characterized by two basic systems, roots a root and a shoot system. These two systems are connected by vascular tissues that run from the root through the shoot. 9  GR 11 BIO M2 NUTRITION 1. Root System The roots of the plant make up the root system. The roots keep the plant anchored in the ground. The roots enable flowering plant to obtain water and nutrients from the soil through tiny roots that extend from the root system. Roots can also store food. However not all plants have roots that originate from underground, some have roots that originate from stem or leaves and above the ground. These roots can provide support for the stem. 2. Shoot System The stems, leaves and flowers of the plant make up the shoot system. The stem provides support for the plant and allows nutrients and water to travel throughout the plant. Within the stem and throughout the plant are tube-like tissues called xylem and phloem. These tissues carry water, food, and nutrients to all parts of the plant. Another component of the shoot system of a flowering plant is the flower. The flower is responsible for seed development and reproduction. There are four main flower parts in angiosperms. (i) Sepal is green, leaf-like structure that protects the budding flower. (ii) Petal is colourful and often scented part of the flower that attracts insects. (iii) Stamen is considered the male portion of a plant. The part of the flower that produces pollen. Consists of a filament and an anther. o Anther is the sac located at the tip of the filament that contains pollen. o Filament is the stalk that connects to and holds up the anther. (iv) Carpel is considered the female portion. It consists of the stigma, style, and ovary. o Stigma is the tip of the carpel that is sticky in order to collect pollen. o Style is the slender, neck-like portion of the carpel that leads to the ovary. o Ovary is the structure at the base of the carpel that houses the ovule or egg. When the ovule becomes fertilized, it develops into a seed. The ovary, which surrounds the seed, becomes the fruit. Flowers that contain both stamens and carpels are called perfect flowers. Flowers that are missing either stamens or carpels are called imperfect flowers. If a flower contains all four main parts (sepals, petals, stamens, and carpels), it is called a complete flower. Leaves are the principal structure, produced on stems. Leaves can have various shapes and forms, but they all basically consist of external parts, a blade, veins, and a petiole. External features of leaves:  The blade is the flat extended part of the leaf.  The veins run throughout the blade and provide a transport system for water and nutrients.  The petiole is a short stalk that attaches the leaf to the stem. 10  GR 11 BIO M2 NUTRITION Internal features of leaves: The leaf blade is composed of several layers as follows: Blade Vein Epidermis is the outer layer of tissues cuticle waxy protective outer layer of epidermis that prevents water loss on Petiole leaves, green stems and fruits. Palisade layer is a tightly packed layer of parenchyma tissues filled with chloroplasts for photosynthesis. External parts of leaf Chloroplasts are sub-cellular, photosynthetic structures in leaves and other green tissues. Chloroplasts contain chlorophyll, a green plant pigment that captures the energy in light and begins the conversion of that energy into sugars. Vascular bundle is the xylem and phloem tissues, commonly known as leaf veins. Spongy mesophyll is a layer of parenchyma tissues loosely arranged to facilitate movement of oxygen, carbon dioxide, and water vapour. It also may contain some chloroplasts. Stomata are the natural openings in leaves and herbaceous stems that allow for gas exchange (water vapour, carbon dioxide, and oxygen). Guard cells are specialized kidney-shaped cells that open and close the stomata. The figure below shows the internal parts of a leaf as seen under the microscope. Upper epidermis Palisade layer Vascular bundle Spongy mesophyll Lower epidermis Stomata with guard cells Intercellular chamber Leaf cross sectional view with stomata The leaves are the primary sites where plants make their own food. 11  GR 11 BIO M2 NUTRITION It is now time for you to complete Learning Activity 1. Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Summative Test 2 (which you will send in for assessment). Learning Activity 1 60 minutes Garden Foods If you take a look around the produce section at a supermarket, you will find a wide variety of plants and plant structures. Lots of foods we eat every day such as fruits, vegetables, and nuts come from plants. In fact, we eat many different parts of plants such as roots, stems, leaves, fruits, and seeds. When we eat and digest plants, our bodies use the energy and nutrients that are stored in the plant cells. Supermarket foods like carrots, asparagus, lettuce, oranges, and peanuts are actually edible roots, stems, leaves, fruits, flowers, or seeds. Can you eat the stem, root, or seed of a plant? Test your knowledge by identifying everyday foods as plant parts. Instructions: A. Collect at least five (5) samples of supermarket foods as mentioned above. Do sketch or diagram of each sample with the correct name of the food on the box below. Identify and label the sample, if it is a leaf, stem, root, seed, fruit, or flower of the plant. Sample food # 1 Sample food # 2 Name: _________________________ Name: ___________________________ Plant part: _____________________ Plant part: ________________________ 12  GR 11 BIO M2 NUTRITION Sample food # 3 Sample food # 4 Name: _________________________ Name: ___________________________ Plant part: _____________________ Plant part: ________________________ Sample food # 5 Name: ___________________________ Plant part: _______________________ B. Identify and describe the function of at least 5 parts of the plants. 1. _______________________________________________________________________ _______________________________________________________________________ 2. _______________________________________________________________________ _______________________________________________________________________ 3. _______________________________________________________________________ _______________________________________________________________________ 4. _______________________________________________________________________ _______________________________________________________________________ 5. _______________________________________________________________________ _______________________________________________________________________ 13  GR 11 BIO M2 NUTRITION Thank you for completing your Learning Activity 2. Check your work. Answers are at the end of this module. How do green plants make their own food? Is it not interesting to know that plants can prepare their own food? A primary difference between plants and animals is the plant’s ability to manufacture its own food. Plants manufacture their own food from simple raw material available from the soil and the atmosphere. Photosynthesis is the process of preparation of food by plants. Photo means light and synthesis means combination of components to prepare something. Most plants can prepare their food without much dependence on other living organisms. They are called autotrophs. We can accept all green plants prepare their own food from simple raw material available from the soil and the atmosphere. The process of preparation of food by the plants is called photosynthesis. Photosynthesis in Plants What is the special feature present in the plants that makes photosynthesis happen? In plants, photosynthesis occurs mainly within the leaves, although photosynthesis is not restricted to the leaves. Photosynthesis can occur in any green part of a plant. The structure of a leaf is adapted for photosynthesis example: a) broad leaves provide a large surface area, beneath the apparently flat surface of a leaf is a porous layer of air spaces between the outer layers of cells, particularly on the underside of leaves, quite often the lower surface of leaves feel rougher and 'roughness' means a more disrupted surface of a larger surface area. b) containing green chlorophyll in chloroplasts to absorb light, that is why plants look so green, they contain a relatively high concentration of chlorophyll. Plants are usually green in colour. This colour is because of a pigment called chlorophyll contained in the chloroplasts in the cells of leaves as discussed previously of the internal parts of the leaves. Do all green organisms Are there plants have chlorophyll? that do not have green colour? Can I say plants are different from animals as they have green coloured pigment called chlorophyll? 14  GR 11 BIO M2 NUTRITION What does chlorophyll do? Chlorophyll traps the energy from the sun to convert carbon dioxide and water into oxygen and glucose. It occurs only in the chloroplasts, in the cells of leaves and green stems. c) stomata are tiny holes in the leaves which can open and close to let oxygen and carbon dioxide in and out (both associated with photosynthesis and respiration) and water vapour out (transpiration).Stomata is for gas exchange (carbon dioxide, oxygen and water vapour). Since photosynthesis requires carbon dioxide, water, and sunlight, all of these substances must be obtained by or transported to the leaves. Where do they come from? Where do these raw materials get collected in the plants? How does the leaf get the carbon dioxide? How does it give off oxygen? What kinds of structures that are present in leaves help them to "breathe?" Do plants have a nose to take in oxygen and carbon dioxide from air? 1. Carbon dioxide, as we know is present in the air around us. Carbon dioxide is obtained through tiny pores in plant leaves called stomata. Oxygen is also released through the stomata. Role of stomata/Stomatal pores Stomata which are known as 'pores' of the plant's skin are located on the underside of the leaves of plants that grows on land. They provide openings for the exchange of oxygen and carbon dioxide. Water is also released through the stomata in a process called transpiration. The opening and closing of stomata are regulated by the guard cells. These cells swell by the process of osmosis when there is an excess of water in the plant. This swelling causes the stomata to open, allowing water to evaporate. When the amount of water within the plant begins to lower, below the point necessary for photosynthesis, the guard cells shrink and the stomata closes to conserve water, as shown in the diagram in the next page. 15  GR 11 BIO M2 NUTRITION O2 H2O CO2 Guard cells Mesophyll cells Close stomata Open stomata When the guard cells are bowed outwards, the size of the pore expands, and the leaf can take CO or release O2 and water vapour through the pore. At other times, the guard cells may close the pore to prevent water loss. Stomata are typically open in the daytime and closed at night or during a drought. 2. Water is present in the soil. Water is obtained by the plant through the roots and delivered to the leaves through vascular tissue system. 3. Energy from the sunlight is absorbed by chlorophyll, whereas green pigment present in plants especially in the leaf structures called chloroplast. Chloroplasts are the sites of photosynthesis containing several structures, with each having specific functions. CO2 Light O2 Water Nutrients In photosynthesis, the plant uses water and nutrients from the soil, and carbon dioxide from air with the use of light energy from the sun. It is now time to complete your Assignment 2 in your Assessment Book 2 before going on to the next topic. 16  GR 11 BIO M2 NUTRITION Photosynthesis equation Photosynthesis literally means to put together with light. It is the process by which chlorophyll present in the leaves and green parts of the plant converts inorganic raw materials as carbon dioxide and water to chemical energy stored in the form of glucose (sugar) and oxygen in the presence of light energy (sunlight). Carbon dioxide, water, and sunlight are used to produce glucose, oxygen, and water Six (6) molecules of carbon dioxide (6CO2) and six(6) molecules of water (6H2O) are consumed in the process, while glucose (C6H12O6), six molecules of oxygen (6O2) are produced. The chemical equation for this process may be simplified as: light 6CO2 + 6H2O + C6H12O6 + 6O2 chlorophyll Rate of Photosynthesis The reactions of photosynthesis can be divided into two major types: light reactions (light dependent) and dark reactions (light independent reaction). The light reaction converts energy from the sun into a form that the chloroplast can then use to make sugar from carbon dioxide, in the process producing oxygen as a waste product. The dark reaction uses that energy to make glucose from carbon dioxide and water. The rate of photosynthesis may be limited by: (i) shortage of light (usually sunlight) slows photosynthesis - since the greater the light intensity, the greater the rate of photosynthesis. Light is one of the main factors that affect the rate of photosynthesis, which literally means using light to create something new. Plants use energy absorbed from the sun or another light source as fuel for the photosynthesis process. When light intensity increases, the rate at which photosynthesis occur increases as well. Outdoor plants photosynthesize faster on a sunny day as opposed to a cloudy day. (ii) low temperature, slows down the rate of photosynthesis. It is a general rule for all chemical reactions Temperature is another factor that affects the rate at which photosynthesis occurs. Photosynthesis is a chemical reaction. Higher temperatures speed up chemical 17  GR 11 BIO M2 NUTRITION reactions. This is one of the reasons people grow plants in greenhouses; the greenhouses convert light from the sun into warmth and traps it inside the greenhouse, creating a warmer natural environment for plants, which then photosynthesizes faster. Plants also photosynthesize faster during the summer than the winter because of the warmer temperatures. A combination of both (i) and (ii) will cause very different rates between photosynthesis in winter (much less, slower) compared to summer (much more, faster). Long wavelengths radiated to the atmosphere Sun’s short Infrared rays waves radiate from ground and cannot pass through the glass Short waves heat the ground Warmed air rises and heats the greenhouse Growing plants in greenhouse (iii) shortage of carbon dioxide will also slow down the rate of photosynthesis, Carbon dioxide is one of the main elements in the photosynthesis scientific formula. It is converted into oxygen during photosynthesis. When levels of carbon dioxide are increased, the rate at which photosynthesis occur increases also, up to a point. More carbon dioxide leads to faster photosynthesis and more oxygen produced in a shorter amount of time than with less carbon dioxide 18  GR 11 BIO M2 NUTRITION So these are three factors affect the rate of photosynthesis. Study the graphs below. Rate of photosynthesis Rate of photosynthesis Rate of photosynthesis Light intensity Carbon dioxide Temperature concentration Light, temperature and the availability of carbon dioxide interact and in practice any one of them may be the factor that limits photosynthesis. You can relate the principle of limiting factors to the economics of enhancing the following conditions in greenhouses. Light energy is needed for photosynthesis, so as the light intensity increases; the rate of photosynthesis steadily increases. However, eventually the rate levels off due to limitation of the carbon dioxide concentration or the temperature. Light intensity falls to zero at night and there is much less light in winter, so these places limits on photosynthesis. It is now time for you to complete Learning Activity 2. Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Summative Test 2 (which you will send in for assessment.) Learning Activity 2 20 minutes A. Name the following and write your answers on the spaces provided. 1. Organisms that depend on other organisms for food ________________ 2. Other name of producers ________________ 3. An immediate product of photosynthesis ________________ 4. Form in which the food is stored in the leaves ________________ 5. Food factories of plants ________________ 19  GR 11 BIO M2 NUTRITION B. Fill in the blanks. 1. The cells that control the opening and closing of stomata are called ________. 2. The sunlight required for photosynthesis is trapped by ____________. 3. Photosynthesis helps to maintain the ____________ of oxygen and carbon dioxide in the air. C. Answer the following questions. 1. What is nutrition? __________________________________________________________________ __________________________________________________________________ 2. Why is photosynthesis important? __________________________________________________________________ __________________________________________________________________ 3. Describe an autotrophic mode of nutrition. __________________________________________________________________ 4. Mention the importance of chlorophyll and sunlight in photosynthesis. __________________________________________________________________ __________________________________________________________________ 5. What are the end products of photosynthesis? __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ Thank you for completing your Learning Activity 2. Check your work. Answers are at the end of this module. 11.2.2 Heterotrophic Nutrition (Food and Diet) Do plants and animals use similar kind of food and have the same mode of nutrition? What happens to the food prepared by plants? A plant uses part of the prepared food for its survival. Rest of the food is stored in different parts of the plant body. Both plants and animals derive food from glucose. In animals, food is broken down to glucose. In plants, the raw materials are processed to give glucose.Certain plants use different mechanisms, other than photosynthesis to obtain their nutrition. They depend on other organisms for their food like the animals. These plants and animals show heterotrophic mode of nutrition. 20  GR 11 BIO M2 NUTRITION The word heterotroph has been derived from two Greek words hetero which means different and troph which refers to nutrition of food. The organisms which derive their food from others are known as heterotrophic organisms. They depend for their food on other organisms, hence they are called consumers. All animals, human beings and non-green plants like fungi come under this category. We consume complex organic food prepared by autotrophs or producers and break it into simple form to derive nourishment. Thus, the difference between heterotrophs and autotrophs is basically in the mode of production of food. Due to lack of chlorophyll, heterotrophs cannot synthesize their food while autotrophs can perform photosynthesis. Food and Diet What we get from food? What we get from food is the nutrients. The nutrients we get from foods provide the energy needed to support all body functions, maintain good health, proper growth and development and carry out everyday activities. Proper growth and development that help the body function well comes from food. Foods are complex mixtures of different components, providing varying amounts of the nutrients the body needs. The body cannot produce these nutrients, so they must be obtained from the food we eat. The nutrients in foods are grouped by their similar characteristics and the functions that they carry out in the body. They explain the functions of carbohydrates, protein, fats, vitamins and minerals in the body and their importance in the diet. They provide some examples of foods that are good sources of these nutrients. The types of food and their composition Most foods are a mixture of different nutrients. Certain nutrients are called “macro” nutrients because the body needs them in fairly large amounts in order to function properly. These are carbohydrates, protein and fats. A. Carbohydrates are fuel-providing macronutrients. They provide the body’s main source of energy. Plants make carbohydrate from sunlight (photosynthesis) as a way to store the sun’s energy for its own use. When we eat the plant, we are able to use that stored energy. The energy we get from eating carbohydrates provides the fuel we need, for our activities and growth. They help muscles work better and are necessary for the brain to function. Some of the carbohydrates we eat are broken down and used for energy the body needs for physical activity. Some are used for growth and overall maintenance and for the renewal of body tissues. 21  GR 11 BIO M2 NUTRITION Types of carbohydrates Carbohydrates are found in three forms: sugar, starch and fibre. Each form of carbohydrate serves different purposes and is important in our diets. 1. Sugar is quickly absorbed into the body and used for energy. There are many types of sugars and commonly used names for sugars. Sugar, in addition to providing calories for energy, improves the flavour, texture and appearance of foods, it is used in food preservation (as in jam), and in cooking and baking foods. It is found naturally in fruits, milk, honey and the sap of certain trees. It is also made from the processing of sugar cane or beets into table sugar or other sweeteners to be added to foods. 2. Starch provides the majority of the calories we eat. Starchy foods are widely grown and usually available in sufficient amounts to provide the main Bread Cereals Pasta energy source in most diets. Starchy foods remain in the Rice Potatoes Beans Chestnuts stomach longer than sugar, giving a sense of feeling “full” Starchy foods for a longer period of time. Starch is eventually broken down by the body into simple sugars to be absorbed. Plants that contain starch, or foods made from starchy plants, form the basis of most diets. Starch is found in grains (rice, corn, wheat, millet, oats), roots and tubers (potatoes, cassava, yams), legumes (peas and beans), and certain fruits (breadfruit, banana, water chestnut). 3. Fibre cannot be digested and absorbed. This makes fibre very important for “cleaning out” the digestive tract as it passes through the body. Fibre can absorb water and help get rid of the body’s waste products. Fibre may help prevent certain diseases such as heart disease, cancer and diabetes. While not eating enough fibre can cause constipation and other intestinal problems, eating too much fibre can cause nutrients to pass through the system too quickly to be absorbed. Different types of fibre exist in foods; some are more ‘woody’ and do not dissolve in water, as can be seen in the hard stems of some vegetables. Some are more ‘gummy’, dissolve in water and exist in the skins and peelings of fruits and vegetables. Each type of fibre has different properties, but all are important for good health. 22  GR 11 BIO M2 NUTRITION Foods containing fibre are: wholegrain cereals, starchy roots, fruits, most vegetables, beans, peas and other legumes and oilseeds. Foods that have had little processing or refining have the greatest amount of fibre, as well as higher amounts of vitamins and minerals, which are often lost during refining. Sources of carbohydrates In general, carbohydrates come from plants. Foods rich in carbohydrate are rice, corn, wheat, sorghum and other cereals, foods made from cereals, all types of root crops such as potatoes, yams and cassava, legumes such as peas and beans, vegetables, fruits and sugars. Many of these foods also provide essential vitamins and minerals.  Carbohydrates provide the body’s main source of energy for activity, growth and body functions.  Carbohydrates exist in three forms: sugar, starch, and fibre.  Foods rich in carbohydrates are all types of cereals, root crops, legumes, vegetables, fruits, and foods containing sugars.  Healthful diets include at least half of daily calories from carbohydrates, with foods containing plentiful starch, whole grains and fibre and limited amounts of sugar. B. Proteins provide amino acids for basic body functions. Amino acids are combined in the body to create protein substances needed to form body tissues. The amino acids in protein are often referred to as the “building blocks” of life. Almost all of the cells in the body are constantly being broken down and then rebuilt; this process requires a steady supply of protein. They are the main building blocks, as well as the repair kit for the body's tissues, such as muscles, bones and organs, blood, skin and hair. Proteins are perhaps the most essential nutrient for growth because without protein, the most basic life functions cannot be carried out. Proteins make up the body’s hormones, antibodies and enzymes. 23  GR 11 BIO M2 NUTRITION  they are necessary for clotting blood and for keeping the immune system strong by developing antibodies to fight disease.  they repair damaged tissues due to illness or injury.  they are the major component of the body’s transportation system that carries oxygen  to maintain proper fluid regulation to remain in their appropriate place in veins, arteries and cells, liquid can leak out into body extremities ( feet and legs) and the abdominal cavity. (For example, this is what Food containing proteins happens in Kwashiorkor.) We must eat foods that have the necessary amino acids to be used to manufacture body protein. We need to replace the amino acids in the body, as they are lost or used up by the body processes. To help provide all of the amino acids we need, it is important to eat a variety of foods of plant and animal origin. Sources of proteins Protein is found in foods from both animal and plant sources, which provide different combinations of amino acids needed by the body. All types of meat, poultry, fish, eggs, milk, cheese and yoghurt are foods from animal sources rich in protein. Foods from plant sources high in protein are: dried beans, peas, lentils and other legumes, nuts, pumpkin seeds and soybean. As a last resort, after carbohydrates and lipids, protein is also a source of energy. When body energy levels are low, the body will use protein for energy, but this is not the best use of protein. This takes protein away from performing its specific important functions. If energy intake is low for a long period of time, protein will be used for energy by breaking down the tissues and organs to meet energy needs. C. Lipids or Fats are another energy-providing macronutrient. You may think of lipids, or fats, as dietary enemies, but they are as necessary to the body's normal functioning as the other essential nutrients. Food containing fats 24  GR 11 BIO M2 NUTRITION Our body needs fat in small amounts. Fats are made up of carbon, oxygen and hydrogen. They store vitamins and produce fatty acids. We need these acids to produce cell membranes. Among the many functions of fat;  fat is an energy source that when consumed, increases the absorption of fat-soluble vitamins including vitamins a, d, e and k;  fat serves to transport and help the body absorb the fat-soluble vitamins A, D, E and K;  fat also protects our organs from injury and helps to regulate body temperature;  fat cell stores excess energy and are burned as energy once the body has exhausted all immediate sources in foods. Sources of fats Fats can come from animals or plants. They are in meat and dairy products, like butter and cheese. Other types of fats are in vegetable oils, nuts or seeds. There are three main types of fat in food: 1. saturated form of fat is usually solid at room temperature. Food sources are animal fats such as butter, milk, cheese, cream, and the fat in meat and poultry. Tropical oils like palm and coconut oils also contain large amounts of saturated fat. Saturated fat is most closely associated with increased health risks. Too many saturated fats produce a high level of cholesterol, a waxy material made by the body. It starts building up in the walls of blood vessels and may block blood as it flows through our body. For this reason, our saturated fat intake should be limited to no more than 10% of calories. In older Food containing adults, this would be about 20 g/day for women saturated fats and 25 g/day for men. 2. monounsaturated fats appear to lower “bad” cholesterol levels in our blood while increasing “good” cholesterol. Food sources are canola or peanut oil; margarines made from olive, canola, or peanut oil, and nuts and seeds. Olive oil is one of the richest sources of monounsaturated fat. 25  GR 11 BIO M2 NUTRITION 3. polyunsaturated fats lower total cholesterol levels in our blood, especially when used as a replacement for saturated fats. These fats are usually found in oils that are liquid at room temperature such as sunflower, corn, and other vegetable oils. Other food sources include margarines made from these oils, nuts, seeds, and fatty fish such as salmon, trout, mackerel, sardines, Food containing unsaturated fats and tuna. Cholesterol Cholesterol occurs naturally in animals and is an essential part of life. It is found in all animal products such as meat, poultry, eggs, milk, and cheese. Plant food sources do not contain cholesterol. About 80% of cholesterol is made by our liver, while the other 20% comes from our diet. For example, cholesterol-free potato chips or cholesterol-free vegetable oil never contained cholesterol in the first place. GOOD FATS VS BAD FATS The cholesterol that comes from the diet is low-density lipoprotein (LDL) cholesterol. This is known as the “bad” cholesterol because it contributes to the formation of sticky plaques in our arteries. Due to these plaques, blood flow is reduced and can lead Sources of good and bad fats to heart attacks or strokes (brain attacks). High-density lipoprotein (HDL) cholesterol is known as the “good” cholesterol because it can reverse the build-up of plaque in our arteries. This cholesterol does not come directly from food, but is produced in our body and can be increased through exercise and by increased consumption of vegetables and fruit. Scientific studies have shown that our blood cholesterol levels are more affected by the amount of saturated fat, rather than cholesterol that we eat. 26  GR 11 BIO M2 NUTRITION D. Water is also known as the "essential" nutrient We may live on without the other nutrients for weeks, but we cannot go on without water for more than a few days. Water is found in virtually every parts of the body. Human body 72% water Importance of Water: Works to keep muscles and skin toned Aids in weight loss Transports oxygen & nutrients to cells Eliminates toxins & waste from the body Regulates body temperature The United States Geological Survey states that up to 60 percent of the human body is made of water: 70 percent of the brain, 90 percent of the lungs, 75 percent of muscles, 22 percent of bones and 84 percent of blood. Our body needs about 2-3 litres of water a day. We get it from the water and liquids we drink. This fluid does not have to be water alone. It can also be obtained from juice, milk, soup, and foods high in water such as fruits and vegetables, and other food. Caffeine-containing beverages (coffee, tea, cola) not counted here, because caffeine is a diuretic, making us lose water. A great plus for water in comparison to the other fluids is that, it hydrates our body without extra calories. Water has many functions in our body. It helps break down food. It also cools the body down when it becomes too hot. The body carries away waste products in a watery solution. Although, water does not give us energy, it is the most important nutrient. It is a macronutrient that mainly focuses on regulatory tasks within the body. Water regulates body temperature, maintains blood volume, and it is the main conduit for transporting all forms of nutrients and waste products in the body. This is why, it is so important that each day, we consume the recommended 64 oz. or eight glasses, of water. Other nutrients, also necessary for body functions, are called “micro” nutrients because the body needs them in very small amounts. These are vitamins and minerals. 27  GR 11 BIO M2 NUTRITION 1. Vitamins are micronutrients, meaning the body needs them in small quantities. Vitamins are organic compounds produced by living beings. Our body needs a variety of vitamins to stay healthy. Each of them does a different job. Vitamin A, for example, helps skin and hair grow. Vitamin C is needed to fight off infections. Vitamin D helps the growth of bones and teeth. Their main regulatory duties are to monitor growth, maintain the body's tissue and help release the energy that is stored in food so the body can use it. Some vitamins are also involved in the production of blood cells and hormones. Vitamins help to regulate chemical reactions in the body. There are 13 vitamins, including vitamins A, B complex, C, D, E, and K. Because most vitamins cannot be made in the body, they are obtained through the diet. There are two types, categorized by their solubility, or the means by which they are dissolved in the body. a. Water-soluble vitamins (B complex and C) dissolve in water, and the excess is expelled as waste. b. Fat-soluble vitamins (A, K, E and D) are stored in our body's fat until needed, so consuming more fat-soluble vitamins than your body needs can be harmful. Many people say that they feel more energetic after consuming vitamins, but vitamins are not a source of energy (calories). Vitamins are best consumed through a varied diet, rather than as a supplement, because there is little chance of taking too high a dose. 2. Minerals are micronutrients. They are inorganic, not made up of living things Our body needs different amounts of various minerals. Minerals are needed for growth and their main function is to regulate musculoskeletal functions. Calcium and magnesium, for example, are important for bones and teeth. We also need small amounts of iron. It is a component of haemoglobin, which carries oxygen to red blood cells. And they also facilitate blood clotting and help maintain a normal heartbeat. 28  GR 11 BIO M2 NUTRITION There are 16 minerals, and they are divided into two categories, major and trace. The major minerals are: sodium, potassium, chloride, calcium, phosphorus, magnesium and sulphur. The trace minerals are iron, zinc, selenium, molybdenum, iodine, copper, magnesium, fluoride and chromium. The following table contains two of the main minerals that are especially important for all individuals: Iron and Calcium. Mineral What is it needed for? Where is it found? The best source is red meat for example beef and lamb. Green leafy vegetables, whole meal breads and fortified breakfast Involved in transporting cereals contain iron but it is not oxygen around the body in absorbed as well from these foods. the red blood cells. With Iron Having a vitamin C source at the folate and B12, it prevents same meal will increase the anemia. amount of iron the body absorbs from these foods, example having a fresh orange or orange juice with your breakfast cereal. Bones are composed of In milk, cheese and yogurt, (low fat several minerals, the most varieties have the same amount). important being calcium. Smaller amounts are found in Vitamin D works with white bread, nuts, green leafy calcium. vegetables and tinned fish. Calcium Calcium requirements are NOTE: Watch out in your higher during teenage years, supermarket for orange juices pregnancy, in breastfeeding which have been fortified with women and post- calcium. menopausal women. It is now time for you to complete Learning Activity 3 on the next page. Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Research /Survey 2 (which you will send in for assessment). 29  GR 11 BIO M2 NUTRITION Learning Activity 3 40 minutes Use the list of food sources in the box to name the following: a) 3 foods from plant sources high in protein. (i) _____________________________ (ii) _________________________ (iii) _____________________________ b) 2 foods that could be classed as Saturated Fat (i) ____________________________ (ii) __________________________ c) 3 good sources of Fibre (i) _____________________________ (ii) __________________________ (iii) _____________________________ d) 3 foods that are Unsaturated Fats (i) _____________________________ (ii) __________________________ (iii) _____________________________ e) 2 foods that are Carbohydrates (i) _____________________________ (ii) __________________________ f) 5 good sources of animal proteins (i) _____________________________ (ii) __________________________ (iii) _____________________________ (iv) __________________________ (v) _____________________________ Chicken Noodles Cereals Honey Milk Peas Rice Beef Butter Peanut Beans Pasta Eggs Vegetable Oil Fish Cheese Apple Yoghurt Soybean Cereals Table Sugar Green Vegetables Margarine Thank you for completing your Learning Activity 3. Check your work. Answers are at the end of this module. 30  GR 11 BIO M2 NUTRITION What it means to be healthy and well nourished? It is about the many factors that affect our health and well-being. It explains how our nutritional status depends on our personal choices based on fundamental conditions, such as nutritious food, clean water, medical care and education. The foundation for good physical health is good nutritional status. Nutritional status is directly affected by the foods we eat and their nutrient content. Most nutrients cannot be produced by the body. They must be taken in adequate amounts from the food we eat, in order to be healthy and prevent disease. No single food contains all the nutrients needed by the body in the right amounts. One food may be rich in one or two nutrients, but low in other essential nutrients. It is only by eating adequate amounts of a variety of foods that, we can help ensure that we will take in the right amounts of the nutrients, needed for good health and nutritional status. Good nutritional status depends on eating the right amounts and the right variety of safe, good quality foods that provide these nutrients to meet our individual nutritional needs, and prevention of disease. Balanced Diet One of the things we should do is think about the food that we eat, how it is prepared, and whether we have a balanced diet or not. Different types of food help us in different ways. We need to eat more of some than of others. This is known as balancing your diet. A healthy balance of foods provides the energy and nourishment everyone needs to survive and to enjoy life. Eating too little food soon leads to illness, but eating too much or the unbalance of foods can lead to health problems in the long term. It is important to get the balance right, both in the amount and the type of foods you eat. Why is eating a balanced diet important? 1. Balanced diets include a variety of foods from all the food groups to provide the vitamins , minerals, healthy fat, fiber , protein and carbohydrate you need for good health 2. Making healthy choices from each food group and limiting empty calories from sugary foods or unhealthy fat, can help you maintain a healthy body weight. 3. A balanced diet can reduce the risk of developing certain conditions and diseases, such as obesity, diabetes, certain cancers, hypertension, heart disease, and osteoporosis that will be discussed further in the later topics. 31  GR 11 BIO M2 NUTRITION The right tool to balance your diet Regular physical activity is important for your overall health and fitness. It also helps you control body weight by balancing calories you take in, from food with the calories you use each day. Eat a lot of fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Include lean meats, poultry, fish, beans, and nuts. Choose foods that are low in saturated fats, trans fats, cholesterol, salt, and added sugar. Healthy eating guidelines 1. Eat for variety. Foods from all food groups are important. Eat foods from all of the food groups every day. Choose a variety of foods within each food group. For optimum nutrition, eat more foods from the grain, fruit, and vegetable groups than from the meat and dairy groups. 2. Eat fruits and vegetables at every meal and snack. Fruits and vegetables are packed with vitamins, minerals, and antioxidants; plus they provide fiber to help keep our bowels regular. Experts recommend that, we get at least five servings of fruits and vegetables combined each day. Fruits and vegetables that are deep green or orange or red pack the most vitamins and minerals (aim to make one-third of your vegetables a deep green or orange or red variety). It is important to select fruits and vegetables of different colors to get all of their beneficial nutrients. 3. Go for whole grains. Whole grains contain more nutrients and fiber than processed or refined grains because the milling process removes the most nutritional part of the grain. Aim to make half of all the grain foods that you eat whole grain. 4. Limit foods and beverages with added sugar. Sweet drinks such as soda, fruit punch, lemonade, iced tea, and sport drinks have a lot of sugar but no vitamins or minerals. Consuming too many sweet drinks (especially if they replace milk) makes it hard to get all of the vitamins and minerals that your body needs. Soft drinks and sweets such as candy, cake, cookies, and donuts can cause dental cavities, and they add to calorie intake, which makes it hard to keep a healthy weight. 5. Choose foods with healthy fat. The fat in our bodies serves several purposes: It protects our organs, keeps us warm, and stores energy. Fat in food provides a feeling of fullness and it adds flavor. Some fat namely, unsaturated fat is healthy for the heart, but other fat the saturated kind can damage arteries and lead to heart disease over time. Trans fat does the most damage and should be avoided 32  GR 11 BIO M2 NUTRITION The balance of good health Below is a picture of the ‘Balance of Good Health’ food plate. It shows pictures of the five different food groups split up as a proportion of how much of them we should eat. Fruits and vegetables Bread, butter, cereals and potatoes Meat, fish and Foods containing fat Milk and dairy foods Alternatives Foods and drinks containing sugar Five main groups of valuable foods It is now time for you to complete Learning Activity 4. Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Research Survey Activity 2 (which you will send in for assessment). Learning Activity 4 20 minutes Answer the following questions. 1. Name the three (3) main groups of macronutrients. (i) _______________________________________ (ii) _______________________________________ (iii) _______________________________________ 2. Explain the importance in the diet of: (i) Iron __________________________________________________________________ __________________________________________________________________ (ii) Carbohydrate __________________________________________________________________ __________________________________________________________________ 33  GR 11 BIO M2 NUTRITION 3. Describe the terms: (i) Fat-soluble vitamins __________________________________________________________________ __________________________________________________________________ (ii) Water- soluble vitamins __________________________________________________________________ __________________________________________________________________ Thank you for completing your Learning Activity 4. Check your work. Answers are at the end of this module. Nutrition, Diseases and Diet Problems When you do not get the right nutrient and not having enough to eat, you may suffer from illnesses. Poor diet and disease act together, worsening the effects of each other. The combination of too little food and the presence of disease, often results in malnutrition, especially in children. Having intakes of energy and/or nutrients below or in excess of needs for long periods of time can affect health. This is called malnutrition. Malnutrition is an unhealthy state or condition in which a person’s physical functions are temporarily or permanently damaged. Poor, inadequate diets weaken the body, making disease and illness more likely. Disease, in turn, often increases the body’s need for food. Repeated and prolonged illnesses, such as diarrhea and malaria, contribute to malnutrition, as nutritional needs are higher during and following illness. Under nutrition Worldwide, Kwashiorkor and marasmus are two common diseases caused by a lack of protein and energy. Kwashiorkor is a disease that occurs, if your body does not get enough proteins. Marasmus occurs in young children who do not get enough calories every day. They become weak, underweight and often die. Over nutrition In industrialized countries, people often suffer from eating too much. Too much fat and cholesterol in your body can lead to heart diseases, obesity and cancer. High cholesterol levels may make your arteries narrow. The result may be high blood pressure, a heart attack or a stroke. 34  GR 11 BIO M2 NUTRITION Coronary heart disease (CHD) is caused by a narrowing of the blood vessels to the heart. This reduces the flow of blood to the heart. If one of the blood vessels becomes completely blocked, the blood supply to part of the heart stops and that part is damaged. This is called a heart attack. Excess weight gain and obesity If a person regularly consumes more energy from food and drink than they need, they will start to gain weight, eventually becoming overweight. For example, energy in is greater than energy out. Extra energy from food and drink is stored in the body as fat. There are a range of weights that are considered healthy for a given height. A person who is very overweight is obese. Obesity is becoming increasingly common in North America, Australasia and Europe. Problems associated with obesity People who are obese are more likely to suffer from coronary heart disease, diabetes, arthritis, high blood pressure and some types of cancers. Being active is important in maintaining a healthy weight. Being slightly overweight is not a risk to health, but it is important not to continue gaining weight. The lack of certain minerals may also lead to illnesses. Not enough iron in your food reduces the blood’s ability to make red blood cells, which are needed to transport oxygen through our body. Anaemia The mineral iron is vital for making red blood cells. Iron from the diet forms haemoglobin, which carries oxygen in the blood. If the body’s store of iron is low and there is too little iron in the diet, the symptoms of iron deficiency, anaemia will start to develop. Large amounts of iron can be toxic. Not enough vitamins may lead to illnesses. For example, vitamin D, may lead to bone illnesses. Calcium is important for strong bones. Vitamin D is Blood health needed for calcium to be absorbed from food. Iron from animal sources is more easily absorbed than iron from Osteoporosis is a disease where bones plant sources. Vitamin C increases become weak, brittle and break easily. It is absorption of iron from plant caused by severe losses of calcium. sources. It is important that the diets of infants and young children contain foods rich in iron. 35  GR 11 BIO M2 NUTRITION Bone health Strong bones contain plenty of calcium and their strength is affected by genetics, sex, diet, exercise, body weight, and hormones. Fundamental conditions for good nutritional status  Food is the foundation of good nutritional status.  We need to eat the right amounts and the right variety of safe, good quality food to meet our individual nutritional needs.  Safe water, clean living conditions, proper sanitation and health services are fundamental for preventing and treating infections and diseases which damage health and nutritional status.  Knowledge of how to meet the body’s dietary needs with available foods and the ability to provide adequate care for all members of the family are essential for improving nutritional status. Let us check your understanding of some basic facts about nutritional status and diet related diseases. It is now time for you to complete Learning Activity 5. Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Summative Test 2 (which you will send in for assessment). Learning Activity 5 20 minutes A. Nutritional Status: True or False? Tick the box for true if the statement is true or the box for false if the statement is false. True False 1. The most basic foundation of good nutritional status is a good healthy diet. 2. Most nutrients can be produced by the body. 3. Lack of food during illness can be a serious threat to the health of a malnourished person. 4. Food contains nutrients that help body function well. 5. Disease and illness do not affect nutritional status. 6. Poor eating habits and beliefs about certain foods can prevent people from meeting their nutritional needs. 7. Unsafe water and poor living conditions can lead to the spread of disease that affects nutritional status. 36  GR 11 BIO M2 NUTRITION B. Overview of diet related diseases. Answer the following questions. 1. What is a coronary heart attack caused by? _______________________________________________________________________ 2. What is the role of the nutrient iron in the body? _______________________________________________________________________ 3. Explain the term osteoporosis. _______________________________________________________________________ _______________________________________________________________________ 4. What is lacking in the diet for the two diseases Kwashiorkor and Marasmus to develop? _____________________________________________________________________________ 5. List four (4) types of diseases obese people are likely to suffer from. _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Thank you for completing your Learning Activity 5. Check your work. Answers are at the end of this module. It is now time to complete your Research/ Survey Activity 2 in your Assessment Book 2 before going on to the next topic. 37  GR 11 BIO M2 NUTRITION 11.2.3: Heterotrophic Nutrition (Digestion) Where do we get energy? We get energy from food. We have learned from previous topics that we get nutrients from food that we eat. But how do we get these nutrients from food? How does the energy from food get into the body? How do we, humans and animals absorb these nutrients that give us energy and keep us alive? Nutrition is defined as taking in of nutrients which are organic substances and mineral ions, containing raw materials or energy for growth and tissue repair, absorbing and assimilating them. It includes following stages: 1. Ingestion Intake of food into the body through mouth. 2. Digestion The process of break-down of large, insoluble food molecules into small, water soluble molecules using mechanical and chemical processes. 3. Absorption The process of passing digested food molecules across the wall of the intestine into the blood or lymph. 3. Assimilation The movement of digested food molecules into the cells of the body where they are used, becoming part of the cells. 3. Egestion Passing out of undigested food, in the form of faeces, through the anus. These stages will be discussed further as you read through this topic. How the body uses food? Multicellular organisms like us exhibit a complex process in obtaining our nourishment. Before nutrients can go to work, food must be broken down so that they can pass into our body. This is called digestion. We need to break down complex forms of food into simpler forms, through the process of digestion along the alimentary canal or digestive system. Why digestion of food is essential? The food we eat is made up of large compounds and therefore these have to be broken down into simple and soluble form, so that our bodies’ cells can use them. Digestion of food is carried out by the organs and substances of the digestive system. Almost all animals have a digestive system and different species have different ways of digesting their food. There are specialized structures found in some species that perform special digestive functions. This topic introduces you to the different organs that make up the digestive system of animals and how they interact with each other to digest food and nourish their bodies. Emphasis is given on the human digestive system and its processes. 38  GR 11 BIO M2 NUTRITION To start with our discussion on digestive system and its processes let us play a game by performing Learning Activity 6 Learning Activity 6 45 minutes A “gutsy”game Objectives: After performing this activity, you should be able to: 1. identify the organs that make up the digestive system; and 2. describe the function of each organ. Materials Needed: game board (refer to following page) a piece of dice tokens or playing pieces Procedure: 1. Find a classmate, or a friend or someone from your house hold with whom you can play the board game. 2. Choose a token for you and another for your classmate; place the tokens on the board’s starting line. The game you are about to play is an analogy of the digestive system. (i) What do the tokens represent? _______________________________________________________________________ 3. Take turns rolling the dice. 4. The number on the dice determines how many spaces you will move your token. (ii) What do the spaces on the board game represent? _______________________________________________________________________ 5. Follow the directions -- if there is any -- on the space you land your token. (iii)What do the directions on some of the spaces tell you about the digestive system? _______________________________________________________________________ 6. The player who first makes it all the way through the digestive system and down to the finish line wins the game. 39  GR 11 BIO M2 NUTRITION 40  GR 11 BIO M2 NUTRITION Thank you for completing your Learning Activity 6. Check your work. Answers are at the end of this module. In Learning Activity 5, describe the illustrations on the board game. What do these illustrations represent? What do the spaces or boxes drawn on the board game represent? Notice that the board game is just an analogy of the structures of the digestion system and the processes they carry out. You should have inferred that the digestive system is made up of different organs that work together to break down food and nourish the body. Refer to the diagram below to compare the illustrations on the board game with the actual structures or organs of the digestive system. Are these structures also found in other organisms? Are these structures in the digestive system of humans the same as those found in other organisms? Do they serve the same or similar functions? Mouth Oesophagus Stomach Large intestine Small Intestine Rectum Anus The Human Digestive System Almost all animals have a tube like digestive system, one end of the tube serves as the mouth, while the other end serves as the anus. This digestive system is called a complete digestive system. Food enters the mouth, passes through the long tube, and exits as faeces through the anus. 41  GR 11 BIO M2 NUTRITION Diagram below shows a comparison of the digestive systems of different representative species of animals. Crop Gizzard Turtle Chicken Human Shark Cyclostome Digestive tracts of different representative species of animals Digestive system in human beings consists of alimentary canal and digestive glands. Alimentary canal is made up of mouth, buccal cavity, pharynx, oesophagus, stomach, intestine, rectum and anus. The smooth muscles of the tubelike digestive organs move the food rhythmically through the system, where it is broken down into absorbable forms. Outside of this tube are attached some accessory organs known as the digestive glands which are the salivary glands, the gastric glands, the liver, the pancreas and the intestinal glands that also help in the digestion of food. In what ways are the different digestive systems of animals similar? In what ways are they different? The digestive systems of animals and the organs that make them up vary across species. Some structures like the rumen, crop, and gizzard are found only in some species. The rumen is common among ruminants that include the goats and cows. What do you think is the function of this structure? The crop and gizzard are found in birds and some species of invertebrates like the grasshoppers and earthworms. What functions do you think do these structures perform in digestion? Primitive animals like the Hydra have a ‘digestive system’ with only one opening, which is also called an incomplete digestive system as shown in the diagram below. These organisms eat and excrete with their mouth which also alternates as their anus! 42  GR 11 BIO M2 NUTRITION Tentacle Enzymes Flagella Mouth Food particle Gastrovascular cavity Hollow body of Hydra. The animal takes in food, digests food in its digestive cavity, and removes wastes through its mouth. Also shown is an enlarged part of the body wall. What have you eaten today? Why did you choose to eat those foods? What happened to your food after you ate it? How does the digestive system break down food to nourish the body? During digestion, food is broken down to smaller parts -- a fraction of which is made up of nutrients. These nutrients are circulated to the different parts of the body through the bloodstream and assimilated by cells. Digestion and Absorption Mouth Digestion starts when food is taken into the mouth. This is called ingestion. As you chew, you are breaking the food into small pieces as a means of mechanical digestion. Teeth are found in the mouth of vertebrates and are important in mechanical digestion as they break food up into small pieces by biting and chewing. The smaller pieces of food have a greater surface area to volume ratio and this means that digestive enzymes have a greater ability to work effectively. The teeth differ in size, function, arrangement and structure. Each type of tooth has a specific function. 1. Incisors are chisel-shaped teeth at the front and are used for biting. 2. Canines have a sharp point and are used for tearing meat. 3. Premolars have sharp cutting edges and are used for crushing food. 4. Molars have large flat surfaces with blunt ridges are used for grinding food. 43  GR 11 BIO M2 NUTRITION The structure, locations and numbers of teeth can Incisors show the diet of a particular organism. Canine e Molars Herbivores have incisors that are used to bite off vegetation. They also have specially adapted molars that are broad and crushing. They are specially equipped with ridges to help break open the cellulose cell walls of plants. It is extremely difficult to break down the cellulose physically or chemically. First teeth sometimes called Furthermore, plants do not provide large amounts “baby teeth” of energy for the herbivore, so they must eat for long periods of time. Their teeth are adapted to these situations. Many herbivores have microbes in their gut which increases the rate at which the cellulose is broken. Canine teeth are absent in the herbivores. Carnivores have powerful jaws and well-developed canine teeth, conical in shape and they are specialised for holding and killing prey and tearing Fox skull meat from the bones. The meat is torn off in chunks and they have molars with large cusps that briefly chew the meat before digestion. Smaller carnivores (that are adapted to feed on insects) have teeth adapted for piercing and penetrating the tough cuticle of their prey. They have to puncture the exoskeleton with their premolars and then use these teeth to shear the inner tissues. Squirrel jaw Omnivores (such as humans) eat both plants and animals, and have broad, flat molars for grinding up a variety of foods. The front teeth are wide, narrow at the tips, and somewhat chisel-shaped, making them useful for biting off chunks of meat or plant material. Wide front teeth 44  GR 11 BIO M2 NUTRITION It is now time for you to complete Learning Activity 7 on the next page Remember, learning activities are not sent in for assessment. However, this learning activity will help you complete Assignment 2 (which you will send in for assessment) Learning Activity 7 45 minutes A sweet break! Objectives: After performing this activity, you should be able to: 1. Describe the process of mechanical digestion. 2. Explain how the physical breaking down of food helps in its digestion. Materials Needed: two 100 mL beakers or clear containers warm water two pieces of lollies (hard lollies) mortar and pestle (any hard object like a piece of wood) paper towel Procedure: 1. Fill the two beakers or clear containers with warm water. Make sure that the amount of water placed in each container is about the same. Label the containers A and B. 2. Prepare two pieces of lollies. Wrap a piece of lolly in a paper towel and crush it using a mortar and pestle or any hard object like a piece of wood. 3. Place one piece of candy into the container of warm water labeled A and place the crushed pieces of candy in the remaining container of warm water labeled B. 4. Observe how long it takes for the whole candy in container A and the crushed pieces of candy in container B to dissolve. 5. Record your observation and answer the following questions: (i) How does crushing the candy to smaller pieces affect its dissolution? __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ (ii) What does crushing the candy represent in the process of digestion? __________________________________________________________________ __________________________________________________________________ __________________________________________________________________ Thank you for completing your Learning Activity 7. Check your work. Answers are at the end of this module. 45  GR 11 BIO M2 NUTRITION Physical and chemical change in digestion Food undergoes physical and chemical change as it moves from one part of the gastrointestinal tract to the other. Digestion makes the nutrients found in food available to the different parts of the body for the organism’s nourishment and overall wellness. When food enters the mouth, the salivary glands release saliva into the mouth chewing mixes the saliva with the food before you swallow. Saliva is a watery liquid made by the salivary glands. It has several functions. It dissolves some of the food, helps to lubricate the food and makes some small pieces stick together. Have you noticed that food sometim