Chapter 1- Eating And Digesting Food

Front 1

Satiety

Back 1

is a state or feeling of fullness after eating and when there is no further desire for food.

Foods differ in their ability to give us a sense of satiety. This is a result of the nutrients they contain and the way in which they are processed and prepared.

Front 2

Appetite

Back 2

is the desire for food, even when the body is not hungry.

May be explained as a conditioned response to food; that is, it can be triggered by the sight of appealing food, the aroma of food, or even the mention of food in converstation.

Front 3

Hunger

Back 3

is the drive to satisfy the need for food.

Your body lets you know when you are running low on fuel and this is the sensation of hunger.

Hunger instinctively protects the body from exhausting energy reserves.

Front 4

Sensory properties of food

Back 4

The characteristics of food as they are perceived by the senses of sight, smell, taste, touch and hearing, enables us to describe and explain to others why we enjoy or dislike particular foods.

Front 5

Sensory appreciation of food

Back 5

That is, the information we get from our senses about food and how we interpret that information.

Front 6

Digestion

Back 6

is the process by which food is broken down into substances that can be absorbedand utilized by the body.

Front 7

Mechanical digestion

Back 7

is the use of physical force to break down food, such as chewing or the squashing movementof the intestines.

Front 8

Chemical digestion

Back 8

isthe break-down of food using chemicals such as enzymes and acids.

Front 9

Saturated fats

Back 9

containthe maximum amount of hydrogen.

Front 10

Unsaturated fats

Back 10

canbe monounsaturated or polyunsaturated fats.

Front 11

Trans fats

Back 11

arecreated artificially by a process called hydrogenation.

Front 12

Macronutrients

Back 12

are the essential nutrients required by the body in large amounts.

Supply the body with, promote growth and the repair of tissues and regulate body processes.

-fats

-carbs

-protein

Front 13

Eyes and Nose

Back 13

Sight and aroma of food creates a sensory appreciation of the food- sends signals to the brain:

Front 14

Enzymatic hydrolysis

Back 14

is a chemical digestive process that breaks down food by breaking the bonds thathold together the molecular ‘building blocks’ within the food.

Reactions occur when an enzyme incorporates a water molecule accross the bond, allowing it to break.

Front 15

Glycaemic Index (GI)

Back 15

is a measure of how fast and how much a food raises bloodglucose levels.

Front 16

Flavour

Back 16

isa combination of the taste and aroma of the food.

Front 17

The senses

Back 17

Appearance

Aroma

Flavour

Texture

Front 18

Mouth, teeth and tongue

Back 18

Mechanical and chemical digestion,

-Teeth bite and chew

-tongue move food around mouth and pushes food towards sphincter

-salivary glands release saliva

Front 19

Oesophagus

Back 19

Bolus (small soft ball of food) enters assisted by a 'rush' of saliva

Front 20

Stomach

Back 20

Bolus enters stomach, glands release mixture of gastric juices

Front 21

3 parts of the small intestine

Back 21

Duodenum

Jejunum

Ileum

Front 22

Duodenum

Back 22

-Pancreatic fluid released, contains digestive enzymes and insulin

Insulin helps to regulate the amount of sugar in the blood

-Enzymatic hydrolysis occurs

Pancreatic Lipase digests fats producing fatty acids and glycerol.

Pancreatic enzyme protease splits proteins into seperate amino acids.

-Bile is released from the gall bladder

-Bile is released from the Liver

Emulsifies fat

Front 23

Jejunum and Ilium

Back 23

-Food is squeezed into the lower parts of the small intestine.

-Nutrients are absorbed for energy or used as building blocks for new tissue.

-specialised cells 'villi" in the intestinal walls collect sugars, amino acids, fatty acids, and glycerol.

Front 24

Large intestine/colon

Back 24

Once nutrients ard absorbed, indigestible remainder moves onto the large intestine

-bacteria breaks down some of the fiber

Front 25

Appendix

Back 25

Found in the junction of the small and large intestine

Front 26

Microbiology of the intestinal tract

Back 26

Microflora perform many important and useful metabolic and fermentation activities in the intestine.

-improve digestion and absorbtion of short chain fatty acids

-assist with synthesis of vitamins B and K

-aid in digestion of lactose

-improve bodies resistance to infections, repress growth of harmful microorganisms or pathogenic bacteria

-assist in the digestion of fibre, ferment idigestible carbs and collect their energy.

Front 27

Absorbtion of macronutrients

Back 27

Villi are small finger like projections that line the surface of the small intestine. Increases surface area for absorbtion of nutrients.

-Glucose is absorbed through the blood capilleries

-Fats absorbed into lacteals (connected to the lymphatic system)

Front 28

Carbohydrates

Back 28

Body's main supplier of energy

-sugars broken down into glucose

-glucose absorbed into blood capillaries

-transported in blood

-pancreas, insulin, helps glucose move to blood stream

-excess glucose, converts to glycogen, stired in liver and muscle tissues.

Front 29

Proteins

Back 29

-broken down into amino acids

-absorbed in blood capillaries, dissolve in blood and carried to the liver for storage

-Amino acids are building blocks for protein synthesis for the creation of new tissue, cells and hair

-Also for, enzymes and hormones (body chemical)

Front 30

Fats

Back 30

-broken down into fatty acids and glycerol

-absorbed into the lacteal (found in the villi of the small intestine)

-recombine to form fats, which mix with lymphatic fluid

-move around the body, join blood circulation as insoluble fat

-converted to soluble fat in the liver