CHAPTER 6: NUTRITION

Nutrition is the process which organism obtain energy and nutrients from food, for growth, maintenance, and repair of damaged tissues.

6.1 TYPES OF NUTRITION

NUTRITION
Autotrophic
(self; feed)

Heterotrophic

Synthesis complex organic compounds from raw, simple inorganic substances using light or chemical energy

An organism obtains energy through the intake and digestion of organic substances, normally plant and animal tissues.

1. Autotrophic nutrition
1. Chemosynthesis i. Uses energy derived from oxidation of inorganic substances ii. Example: Sulphur bacteria which oxidizes sulphur to sulphate and Nitrosomonas sp. Which oxidizes ammonium to nitrate 1. Photosynthesis i. Uses energy from sunlight ii. Example: All green plants that carry out photosynthesis

2. Heterotrophic nutrition
1. Holozoic Nutrition Ingests and digests food to obtain nutrients Example: human, animals and insectivorous plants 1. Saprophytism Obtains nutrients from dead organic matter Example: bacteria and fungi like mushrooms, yeast, and Mucor sp. (bread mould) 1. Parasitism Obtains nutrients from living organisms Example: fleas, lice and tapeworms

6.2 BALANCED DIET

1. The necessity for a balanced diet A balanced diet supplies all essential nutrients in the correct proportions. Also, able to meet the daily energy requirement of the body 1. Daily energy requirement Factors affecting the daily energy requirement of the human body: a. Age b. Gender c. Body weight d. occupation e. State of health (eg: pregnancy) 2. The energy in the food consumed should be balance the energy expenditure of the body

5. Vitamins: an organic compounds that are required in small amounts for the maintenance of normal health Cannot be produce in the human body 5. Two groups of vitamins: a. Fat-soluble vitamins (A,D,E,K) b. Water-soluble vitamins (B complex, C) 5. Minerals: inorganic compounds, ions form Do not provide energy, essential for growth and survival Macrominerals: required in large amounts (eg: calcium) Microminerals: required in trace amounts (eg: iodine) 5. Roughage (dietary fibre): made up of the indigestible cellulose walls of plant materials Provide bulk to intestinal movement Aids in bowel movement Deficiency: constipation 5. Water

Mineral Calcium

Sources Milk, cheese, green vegetables, legumes. Milk, cheese, meat, grains.

Function Combines with phosphorus for formation of strong teeth & bones. Combines with calcium to form strong bones & teeth. To maintain osmotic pressure Transmission of nerve impulses. Formation of haemoglobin in red blood cells. Formation of the hormones.

Phosphorus

Sodium( common salt) Potassium Ferum( iron)

Salt Fruit Liver, kidney, raw egg Sea food

Iodine

6.3 MALNUTRITION

Malnutrition is the condition that occurs when your body does not get enough nutrients.

Deficiency of nutrients
Nutrients deficiency
Protein

Effects of deficiency
Kwashiorkor Flaky skins, thin muscle, thin hair Marasmus Thinness, poor muscle development, bones are shown through the skin Scurvy Gum bleeding Rickets Deformation of bones and impeded growth Osteoporosis Porous, brittle bones Osteomalacia Soft bones (pregnant women) Constipation Dehydration

Vitamin C

Vitamin D

Roughage Water

Excessive intake of nutrients

Nutrients Carbohydrate Lipids

Effects of excessive intake Obesity Obesity mellitus ( > sugar) Atherosclerosis (blood vessels) Cardiovascular diseases Arteriosclerosis (arteries) Gout Kidney failure

Proteins Minerals

How to prevent malnutrition??

Reducing the amount of Salt in home cooking Prevent yourself from taking too much sugar and carbohydrates in Your foods

Try to balance your diet

Exercise more and Regularly

6.4 FOOD DIGESTION

1. Food digestion: cooperative process between different parts of the human digestive system 2. Digestion: i. a process which complex food are broken down into simpler, soluble molecules that are small enough for the body to absorb. Breaks down: a) Carbohydrates glucose molecules b) Proteins amino acids c) Lipid glycerol and fatty acids iii. These essential substances are required by the body cells to carry out metabolic processes iv. Physical and chemical digestion a) b) Physical : chewing and churning Chemical : enzymes ( hydrolysis reactions)

ii.

6.4 FOOD DIGESTION

6.4.1: Digestion of carbohydrates, proteins and lipids

1. Food digestion takes place in the alimentary canal, which is from the mouth to the anus and is divided into different digestive processes.

6.4.1: Digestion of carbohydrates, proteins and lipids

1. Digestion in the oral cavity (mouth)

6.4.1: Digestion of carbohydrates, proteins and lipids

2. Digestion in the stomach

6.4.1: Digestion of carbohydrates, proteins and lipids

3. Digestion in the small intestine

6.4.2: Digestion of cellulose in ruminants and rodents

Ruminants are the herbivores that feed on plants which has containing a lot of cellulose. Cellulose will be digested by cellulase which are produced inside rumen and reticulum. The ruminants only obtained energy from it (breakdown of cellulose) Ruminants has four chambers/compartments of stomach: rumen, reticulum, omasum and abomasum.

COMPARTMENTS Rumen Largest compartment of the stomach Cow first chews and swallows grass Cellulose broken down by cellulase produced by the microorganisms Further on with the breaking down of cellulose in reticulum The microorganism secretes fatty acid throughout the process The cud is vomited out to the mouth again. The cow re-swallows the cud, which moves to the omasum, where water is removed. While for the large particles of food are broken down into smaller pieces by peristalsis The cud which contains a great number of microorganism finally passes to the abomasum for digestion by the gastric juice of cow enzyme

Reticulum

Omasum

Abomasum

SUMMARY
1. The chewed food is passed --> rumen --> cellulose, broken down (enzyme cellulase produced by microbes). 2. Food enters reticulum (undergoes further hydrolysis). The food now is called cud --> regurgitate bit by bit into mouth --> then re-chewed 3. Re-swallow into omasum. Food --> further broken down into smaller pieces (peristalsis) 4. Food particles move into abomasum (the true stomach). Gastric juices contain digestive enzymes complete the digestion of proteins and other food substances. 5. The food --> small intestine --> digested & absorbed.

The digestive system of rodents and other herbivores

Comparison of humans, ruminants and rodents digestive systems

6.4.3 Problems associated with food digestion

Problems Description inadequate chewing Stomach being too full Eating too much fatty/spicy food Less fibre intake Too much alcohol intake Lack of digestive enzyme Eat too much fatty foods caused the formation of gallstones in the bile duct and gall bladder. Effects: Severe pain in the abdomen Nausea Bloated stomach

Incomplete digestion

Gallstones formation

Effects: Bile cannot be channel out and lipid cannot be emulsified, hence difficult to digest Effects: Difficult to digest lactose cause lactose intolerance

Reduced production of Damage to the organs that specific produced digestive enzymes digestive enzyme

6.5 ABSORPTION AND ASSIMILATION OF DIGESTED FOOD

1. After the digestion, the digested food molecules will enter the blood capillary network and lymph vessel through absorption process. 2. All absorption of the digested food takes place in the ileum of the small intestine.

6.5.3 Assimilation of digested food

1. Definition: Process of nutrient utilisation after the nutrients have been absorbed into the body cells 2. Simpler form of nutrient is used to form complex compounds or structural components 3. Assimilation takes place in the cells (digestion takes place in the alimentary canal) 4. Liver acts as checkpoint and control centre for the release of appropriate amount of nutrients in the circulatory system.

Absorption of nutrients and water

Substance Monosaccharides Fatty acids and glycerol Fat-soluble vitamins Water-soluble vitamins Water Minerals Absorption process Active transport and facilitated diffusion Simple diffusion through lipid bilayer Fatty acids and glycerol form lipid droplets once enter the lacteals Diffusion into blood Osmosis (colon and small intestine) Active transport (small intestine and colon)

1. Assimilation of nutrients in liver and body cells: Assimilation of glucose 1. Most of glucose is converted into glycogen and stored in the liver. 2. Glycogen will be converted to sugar when the body needs energy 3. Glucose is distributed throughout the body by circulatory system. 4. Cells oxidise glucose to release energy during cellular respiration. 5. Excess of glucose is converted into lipids by the liver.

1. Amino acids have to pass through the liver before they reach blood circulatory system 2. Amino acids are used to synthesized plasma proteins. 3. Function of plasma proteins: blood clotting and osmoregulation 4. When there are short supply of glucose, amino acids are converted to glucose by the liver through gluconeogenesis process. 5. Amino acids that enter the cell are used for synthesizing protoplasm and repair the damaged tissue. 6. Amino acids are also important blocks to synthesis hormones and enzymes. 7. Excess of amino acids will be broken by deamination process. The waste product of this process is commonly the urea. 8. Urea is transported to the kidneys and secreted out through urine.

2. Assimilation of nutrients in liver and body cells : Assimilation of amino acids

3. Assimilation of nutrients in liver and body cells : Assimilation of lipid 1. Lipids such as fats represent the major energy store of the body 2. Excess lipids are stored in the adipose tissue. 3. Some lipids; ex: phospholipids and cholesterol are major components of plasma membranes