Digestion

Biology is Online
NUTRITION
MS. V MILLER
•Describe the major nutrients and their
sources
OBJECTIVES •State the function and the main

sources of vitamins A, B, C, D and the
minerals.
•State the cause, symptoms and

treatment of deficiency diseases.
•Classify vitamins as fat-soluble and

water-soluble.
•Perform tests to distinguish among

food nutrients.
•State the function of water and dietary
fibre in the body
OBJECTIVES •Discuss causes and effects of
constipation and diarrhoea
•Explain what is meant by balanced

diet
•Explain the effects of malnutrition on

the body
•Determine Body Mass Index

BALANCED DIET
Diet- The quantity and quality of the different types of food that you eat.
Balanced diet-Food from each food group which is consumed in the

correct proportion. A balanced diet must include:
•Carbohydrates
•Essential amino acids
•Essential fatty acids from fats
•Micronutrients
•Water
•Fibre
To know if you are eating the right amount of food you can follow the
food chart by CFNI (Caribbean Food and Nutrition Institute)
1. To maintain a balanced diet:
a. From which food group must you
eat the most
b. From which food group must you
eat the least
2.State the food group to which

these items belong:
a. Pear
b. Sweet potato
c. Pigeon peas
d. Milk
MACRONUTRIENTS
Nutrients are divided into macronutrients or micronutrients
Macronutrients are nutrients that are eaten in large amounts.

These include protein, carbohydrates and fats
PROTEIN
Proteins are made up of amino acids which are held together
by peptide bonds
Essential amino acids(EAAs)-These amino acids cannot be

made in the body and need to be taken in from our diet
Non-essential amino acids-These are produced by our

bodies
Proteins are either globular protein or fibrous protein
Globular protein are spherical protein that are soluble in

water. Examples of globular protein are haemoglobin and
enzymes
Fibrous protein are straight or spiral chains of amino acids.

Examples include keratin and collagen
LIPIDS
Lipids are fats and oils in our body. These include
triglycerides, sebum in your skin and cholesterol.
Fats are made up of three fatty acids and one glycerol

molecule. The name triglycerides come from 3 fatty acids
hence “tri” and one alcohol, glycerol hence “glyceride.” Fats
produce more energy per gram than any other nutrient.
CARBOHYDRATES
The simplest carbohydrates are monosaccharides which join
together to form disaccharides or polysaccharides.
Monosaccharides are sweet; examples are glucose,

galactose and fructose.
Disaccharides are sweet;examples are sucrose, maltose and

lactose
Polysaccharides are not sweet; examples are starch and

glycogen
MICRONUTRIENTS
Micronutrients are nutrients that are required in small
amounts. These include vitamins an minerals.
•Minerals or mineral salts- These are inorganic substance

needed in small amounts
•Vitamins- Complex compounds needed to do specific

functions. Vitamins are either fat-soluble and water-soluble.
Vitamins are known by letters and names
•Water soluble vitamins are vitamins B and C

•Fat soluble vitamins are vitamins A,D,E and K
Water is a very important part of our diet because so much of
our bodies is made up of water.
Basal Metabolic Rate (BMR)
The energy is that is required at rest

What factors could affect this energy?
Malnutrition
A condition caused by eating a diet in which certain nutrients are either

lacking or in excess or in the wrong proportion.
What features are affected kwashiorkor and marasmus?
Factors that contribute to obesity
•High amounts of fatty foods in the diet

•Inadequate to money to purchase healthier meal options
•Decrease in physical activity
How can these issues be rectified?

Questions on the teeth
1. What are the four types of teeth?

2. How is the canine adapted for its function?
3. What causes tooth decay?
4. State ways to care for the teeth
5. Label the parts of the tooth below
Key terms
Plaque- A layer of bacteria, saliva and food that sticks to the

surface of the teeth
Dental caries- Tooth decay caused by acid released by
bacteria
Enzymes are biological proteins that speed up the rate of
chemical reactions.
Based on the diagram on the next slide explain how an

enzyme works
Enzymes has an active site which has a particular shape. It
is at this site that the substrate fits and is converted to a
product. The enzyme is not changed at the end of the
reaction and therefore can be reused
Substrate-Substance that is changed during a reaction
Product-Substance that is formed at the end of a reaction

Properties of an enzyme
• Enzymes are specific

• Enzymes remain unchanged during a reaction
• Enzymes have an optimum temperature (temperature at
which an enzyme will work the best)
• Enzymes have an optimum pH (pH at which an enzyme
will work the best)
Factors that affect enzyme activity
• Temperature
• pH
• Substrate concentration
How will temperature and substrate concentration

affect enzyme activity?
Explain the graph below and note explanation your
notebook.
Explain the graph below and note explanation your
notebook.
Biology is Online
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LADIES

Digestion

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Biology is Online

OBJECTIVES •State the function and the main

•State the cause, symptoms and

•Classify vitamins as fat-soluble and

•Perform tests to distinguish among

•Explain what is meant by balanced

•Explain the effects of malnutrition on

•Determine Body Mass Index

Balanced diet-Food from each food group which is consumed in the

2.State the food group to which

Macronutrients are nutrients that are eaten in large amounts.

Essential amino acids(EAAs)-These amino acids cannot be

Non-essential amino acids-These are produced by our

Globular protein are spherical protein that are soluble in

Fibrous protein are straight or spiral chains of amino acids.

Fats are made up of three fatty acids and one glycerol

Monosaccharides are sweet; examples are glucose,

Disaccharides are sweet;examples are sucrose, maltose and

Polysaccharides are not sweet; examples are starch and

•Minerals or mineral salts- These are inorganic substance

•Vitamins- Complex compounds needed to do specific

•Water soluble vitamins are vitamins B and C

The energy is that is required at rest

A condition caused by eating a diet in which certain nutrients are either

•High amounts of fatty foods in the diet

How can these issues be rectified?

1. What are the four types of teeth?

Plaque- A layer of bacteria, saliva and food that sticks to the

Based on the diagram on the next slide explain how an

Substrate-Substance that is changed during a reaction

Product-Substance that is formed at the end of a reaction

• Enzymes are specific

How will temperature and substrate concentration

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