Please enable JavaScript.
Coggle requires JavaScript to display documents.
Human Nutrition - Coggle Diagram
Human Nutrition
Chemical digestion
Chemical digestion
This is the process of breaking down large, insoluble molecules into smaller, soluble molecules. This process is carried out by enzymes, which are proteins that act as catalysts to speed up chemical reactions.
Role of chemical digestion in producing small soluble molecules that can be absorbed
Chemical digestion is essential for producing small, soluble molecules that can be absorbed into the bloodstream. These molecules are then transported to the body's cells, where they are used for energy, growth, and repair
Functions of enzymes
Amylase: Amylase is an enzyme that breaks down starch into simple sugars, such as glucose. Starch is a complex carbohydrate that is found in many foods, including bread, potatoes, and rice. Glucose is a simple sugar that is used by the body for energy.
Protease: Protease is an enzyme that breaks down protein into amino acids. Protein is a complex molecule that is found in many foods, including meat, eggs, and beans. Amino acids are the building blocks of protein and are used by the body to build and repair tissues.
Lipase: Lipase is an enzyme that breaks down fats and oils into fatty acids and glycerol. Fats and oils are complex molecules that are found in many foods, including butter, cheese, and olive oil. Fatty acids and glycerol are used by the body for energy storage and insulation.
Where, in the digestive system, amylase, protease and lipase are secreted and where they act
Amylase: Amylase is secreted by the salivary glands and the pancreas. It acts in the mouth and the small intestine.
Protease: Protease is secreted by the stomach, pancreas, and small intestine. It acts in the stomach and the small intestine.
-
-
-
-
Bile, produced by the liver and stored in the gallbladder, plays a crucial role in neutralizing the acidic chyme that enters the duodenum from the stomach. This is important because the enzymes that digest proteins and carbohydrates in the small intestine require an alkaline environment to function optimally. By neutralizing the acidic chyme, bile creates a suitable pH for enzyme activity in the small intestine.
Physical digestion
Physical digestion
This is the process of breaking down food into smaller pieces without changing the chemical composition of the food molecules. This is done by the teeth, tongue, and muscles of the jaw.
Surface area: Physical digestion increases the surface area of food, which makes it easier for enzymes to break down the food molecules during chemical digestion.
Types of teeth: There are four main types of teeth:
Incisors: These are the front teeth that are used for cutting and biting food.
Canines: These are the pointed teeth that are used for tearing food.
Premolars: These are the teeth that are located behind the canines and are used for grinding food.
Molars: These are the largest teeth at the back of the mouth and are used for crushing and grinding food.
Structure of teeth: Teeth are made up of several layers:
Enamel: This is the hard outer layer of the tooth that protects the tooth from wear and tear.
Dentin: This is the layer of bone-like material that makes up the bulk of the tooth.
Pulp: This is the soft inner layer of the tooth that contains blood vessels, nerves, and connective tissue.
Cement: This is the layer of bone-like material that covers the root of the tooth and helps to anchor it in place.
Function of the stomach in physical digestion:
The stomach is a muscular sac that plays an important role in physical digestion. It churns and mixes food with gastric juices, which helps to break down food into smaller pieces. The stomach also contains strong muscles that help to grind and mash food.
Role of bile in emulsifying fats and oils:
Bile is a yellow-green fluid that is produced by the liver and stored in the gallbladder. It is released into the small intestine, where it helps to emulsify fats and oils. This means that bile breaks down large fat droplets into smaller ones, which increases the surface area of the fat so that enzymes can more easily digest it.
Absorption
The small intestine is the longest part of the digestive system, and it is where most of the nutrients from food are absorbed into the bloodstream. The small intestine is about 6 meters long, and it is divided into three sections: the duodenum, the jejunum, and the ileum.
The small intestine absorbs most of the water from food, but some water is also absorbed from the colon. The colon is the last part of the digestive system, and it is where water is absorbed from the remaining undigested food.
The small intestine is lined with millions of tiny finger-like projections called villi. Villi increase the surface area of the small intestine, which allows for more efficient absorption of nutrients. Each villus is covered with even smaller projections called microvilli. Microvilli further increase the surface area of the small intestine, which allows for even more efficient absorption of nutrients.
A villus is a finger-like projection that is about 1 millimeter long. The wall of a villus is made up of a single layer of epithelial cells. The epithelial cells are covered with microvilli, which are tiny projections that increase the surface area of the villus. The villi contain blood capillaries and lacteals, which are lymphatic vessels. Blood capillaries absorb most of the nutrients from food, while lacteals absorb fats.
-
Diet
-
A balanced diet
A balanced diet is a diet that contains the right amount of nutrients needed for good health. This includes a variety of foods from all food groups in the correct proportions. It provides the body with the necessary energy, helps build and repair tissues, and supports the immune system.
Causes of Scurvy and Rickets
Scurvy: Caused by a deficiency of vitamin C.
Rickets: Caused by a deficiency of vitamin D.
-
