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    7.1 7.2 Animal Nutrition Alimentary Canal

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    A balanced diet contains correct proportions of carbohydrates, lipids, proteins, vitamins, minerals, water and fiber. It provides energy, builds and repairs tissues, makes hormones and cell membranes. The main food types are carbohydrates for energy, lipids for energy storage and hormones, and proteins for enzymes, transport molecules, muscles and antibodies. Deficiencies can cause diseases like scurvy and rickets. Malnutrition from too little food causes problems like kwashiorkor and marasmus, while too much food can lead to heart disease, constipation and obesity. Digestion involves breaking down food into smaller molecules through mechanical and chemical breakdown, then absorbing and assimilating the nutrients while egesting waste out of the

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    7.1 7.2 Animal Nutrition Alimentary Canal

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    ges
    282 views6 pages
    A balanced diet contains correct proportions of carbohydrates, lipids, proteins, vitamins, minerals, water and fiber. It provides energy, builds and repairs tissues, makes hormones and cell membranes. The main food types are carbohydrates for energy, lipids for energy storage and hormones, and proteins for enzymes, transport molecules, muscles and antibodies. Deficiencies can cause diseases like scurvy and rickets. Malnutrition from too little food causes problems like kwashiorkor and marasmus, while too much food can lead to heart disease, constipation and obesity. Digestion involves breaking down food into smaller molecules through mechanical and chemical breakdown, then absorbing and assimilating the nutrients while egesting waste out of the

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    A balanced diet contains correct proportions of carbohydrates, lipids, proteins, vitamins, minerals, water and fiber. It provides energy, builds and repairs tissues, makes hormones and cell membranes. The main food types are carbohydrates for energy, lipids for energy storage and hormones, and proteins for enzymes, transport molecules, muscles and antibodies. Deficiencies can cause diseases like scurvy and rickets. Malnutrition from too little food causes problems like kwashiorkor and marasmus, while too much food can lead to heart disease, constipation and obesity. Digestion involves breaking down food into smaller molecules through mechanical and chemical breakdown, then absorbing and assimilating the nutrients while egesting waste out of the

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    282 views6 pages

    7.1 7.2 Animal Nutrition Alimentary Canal

    Uploaded by

    ges
    A balanced diet contains correct proportions of carbohydrates, lipids, proteins, vitamins, minerals, water and fiber. It provides energy, builds and repairs tissues, makes hormones and cell membranes. The main food types are carbohydrates for energy, lipids for energy storage and hormones, and proteins for enzymes, transport molecules, muscles and antibodies. Deficiencies can cause diseases like scurvy and rickets. Malnutrition from too little food causes problems like kwashiorkor and marasmus, while too much food can lead to heart disease, constipation and obesity. Digestion involves breaking down food into smaller molecules through mechanical and chemical breakdown, then absorbing and assimilating the nutrients while egesting waste out of the

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    4.

    3 Animal Nutrition
    WALT State what is meant by the term balanced diet and describe a balanced diet
    related to age, sex and activity of an individual.
    A balanced diet: contain correct proportions of carbohydrates, lipids, proteins, vitamins
    and minerals, water and dietery fibre. (1/7 fat, 1/7 protein & 5/7 carbohydrate)
    Three food
    Sources
    Function
    types
    Carbohydrate
    rice, potatoes, pasta provides starch
    Source of energy for
    Glucose
    (slow and steady supply)
    respiration
    Deserts, sweets provide glucose, sucrose Excess carbo stored as
    (sudden boost of energy)
    glycogen and fats
    Lipids
    Meat and animal food rich in saturated
    Energy store
    Fatty acids and fats and cholesterol
    Provide insulation
    glycerol
    Plant sources are rich in unsaturated fats Make steroid hormones
    Incorrect balance can cause
    Form part of the cell
    cardiovascular disease
    membrane
    Proteins
    20 essential
    amino acids

    Meat, fish eggs, legumes


    Soya bean = high protein but low in fat
    Deficiency cause marasmus and
    kwashiorkor

    Vitamins & Minerals


    Water soluble:
    Vitamin C (ascorbic
    acid)
    Fat soluble:
    Vitamin D (calciferol)
    Iron
    Calcium

    To make enzymes
    (Catalysts), transport
    molecules (haemoglobin),
    muscles, hormones and
    antibodies

    Source
    Cherries, citrus fruits,
    green vegetables

    Deficiency symptoms
    Scurvy: production of fibres in body is
    affected

    Liver, dairy products,


    eggs
    sunlight
    Red meat, liver,
    spinach
    Milk, cheese, fish

    Rickets: bones are soft and may bend


    as vit D needed for absorption of
    calcium
    Anaemia as iron is needed for
    production of haemoglobin
    Weak bones, poor clotting of blood,
    uncontrolled muscle spasms, Rickets

    Fibre: Indigestible part of food, mainly cellulose from plant cell walls.
    Helps to stretch muscles in the gut and push food along through peristalsis
    WALT Describe the effects of malnutrition in relation to:
    MALNUTRITION = bad feeding includes eating too much, have too little food, eat food in
    wrong proportions
    1) Starvation = mainly protein deficiency
    Others includes shortage of iron = anaemic, many have Scurvy (limited supply of
    vit C)
    Kwashiorkor:
    Diet high in carbohydrate but poor in protein
    Mental and physical development maybe impaired
    Slow muscle development & swollen liver (inadequate supply to make
    amino acids)
    Swollen abdomen due to water from the blood left behind in body
    tissues

    Marasmus: General starvation. Body tissues waste away, thin with wrinkled skin
    2) coronary heart disease: too much saturated fat and cholesterol will cause blockage
    in blood vessels
    3) constipation:
    too little fibre, faeces cant passed regularly. Bacteria may
    worked on trapped faeces
    and release chemicals that cause colon
    cancers
    4) obesity:
    body store an unhealthy amount of fats. At risk in developing diabetes,
    breathing
    difficulties, atherosclerosis (narrowing of blood vessels) and arthritis

    WALT

    Define ingestion and egestion & Define digestion

    Food molecules must be converted (digested) into smaller forms of molecules before it
    can pass through the gut wall and be transported.
    Ingestion = taking substances (e.g. food, drink) into the body through the mouth.
    Mechanical Digestion = Teeth and toungue break the food into small pieces
    Chemical Digestion = Enzymes break down large, insoluble molecules into small, watersoluble molecules
    Absorption = Small digested food molecules and ions cross the intestinal wall into the
    blood stream or lymph
    Assimilation = Digested food moved into cells of body where they are used for energy,
    growth and repair
    Egestion = passing out of indigested food substances and dietary fiber through the anus
    Defecation = egested substances and excretory materials are expelled from body as
    faeces
    WALT
    Identify the main regions of the alimentary canal and associated organs
    Describe the functions of the regions of the alimentary canal listed above, in
    relation to ingestion, digestion, absorption, assimilation and egestion of food.

    4.3 Animal Nutrition


    WALT State what is meant by the term
    balanced diet and describe a balanced
    diet related to age, sex and activity of an individual.
    A balanced diet: contain ________________________________ of carbohydrates, lipids,
    proteins, vitamins and minerals, water and dietery fibre. (1/7 fat, 1/7 protein & 5/7
    carbohydrate)
    Three food
    Sources
    Function
    types
    ______________ rice, potatoes, pasta provides
    ________________________
    _______________ (slow and steady release of for respiration
    _
    energy)
    Excess carbo stored as
    ______________ Deserts, sweets provide
    _______________ and
    ______________________ (sudden boost of
    _______
    _
    energy)
    ______________ Meat and animal food rich in
    Energy store
    ___________________ and ___________________ Provide
    _
    Plant sources are rich in
    ___________________
    ______________ ______________________
    Make
    Incorrect balance can cause
    _____________________

    cardiovascular disease

    Form part of the cell


    membrane

    ______________

    Meat, fish eggs, legumes


    Soya bean = high protein but low in fat
    Deficiency cause __________________ and
    ______________

    To make _________________
    (Catalysts), transport
    molecules (haemoglobin),
    _____________, hormones
    and ______________

    _
    ______________
    _

    Vitamins & Minerals


    _____________ soluble:
    Vitamin C (ascorbic
    acid)
    _____________soluble:
    Vitamin D (calciferol)
    Iron
    Calcium

    Source
    Cherries, citrus fruits,
    green vegetables

    Deficiency symptoms
    __________________: production of
    fibres in body is affected

    Liver, dairy products,


    eggs
    sunlight
    Red meat, liver,
    spinach

    ______________: bones are soft and


    may bend as vit D needed for
    absorption of calcium
    Anaemia as iron is needed for
    production of
    ________________________.
    Weak bones, poor clotting of blood,
    uncontrolled muscle spasms, Rickets

    Milk, cheese, fish

    Fibre: Indigestible part of food, mainly cellulose from plant cell walls.
    Helps to stretch muscles in the gut and push food along through peristalsis
    WALT Describe the effects of malnutrition in relation to:
    MALNUTRITION = bad feeding includes eating too much, have too little food, eat food in
    wrong proportions
    1) Starvation = mainly protein deficiency
    Others includes shortage of iron = _______________, many have Scurvy (limited
    supply of vit C)
    Kwashiorkor:
    Diet high in ________________ but poor in _______________
    Mental and physical development maybe impaired
    Slow muscle development & swollen liver (inadequate supply to make
    amino acids)
    Swollen abdomen due to water from the blood left behind in body
    tissues
    Marasmus: General starvation. Body tissues waste away, thin with wrinkled skin
    2) coronary heart disease: too much saturated fat and cholesterol will cause blockage
    in blood vessels
    3) constipation:
    too little fibre, faeces cant passed regularly. Bacteria may
    worked on trapped faeces
    and release chemicals that cause colon
    cancers
    4) obesity:
    body store an unhealthy amount of fats. At risk in developing diabetes,
    breathing
    difficulties, atherosclerosis (narrowing of blood vessels) and arthritis
    WALT

    Define ingestion and egestion & Define digestion

    Food molecules must be converted (digested) into ___________________________________


    before it can pass through the gut wall and be transported.

    ____________________ = taking substances (e.g. food, drink) into the body through the
    mouth.
    ____________________ = Teeth and toungue break the food into small pieces
    ____________________ = Enzymes break down large, insoluble molecules into small, watersoluble molecules
    Absorption = Small digested food molecules and ions cross the intestinal wall into the
    blood stream or lymph
    ________________ = Digested food moved into cells of body where they are used for
    energy, growth & repair
    ____________________ = passing out of indigested food substances and dietary fiber
    through the anus
    ____________________ = egested substances and excretory materials are expelled from
    body as faeces
    WALT
    Identify the main regions of the alimentary canal and associated organs
    Describe the functions of the regions of the alimentary canal listed above, in
    relation to ingestion, digestion, absorption, assimilation and egestion of food.

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