Human Nutrition: Biology

HUMAN NUTRITION Biology
7.1 DIET:
THE NEED OF FOODS
For growth
As a source of energy
For replacement of
worn and damaged
tissues
Balance diet: is a diet in which all the components needed to
maintain health are present in appropriate proportions.
7.1 BALANCED DIET

Balanced diet should include:
1. Carbohydrates – to provide
energy
2. Fats – to provide energy
3. Proteins - to provide the
essential amino acids to
make new cells and tissues
for growth or repair
4. Vitamins
7.1 BALANCED DIET
7.1 BALANCED DIET: ENERGY REQUIREMENTS
Whatever mixture of carbohydrate, fat and protein
makes up the diet, the total energy must be sufficient:
to keep our internal body processes working/ basal
metabolism (e.g. heart beating, breathing action)
to keep up our body temperature
to meet the needs of work and other activities
•The amount of energy that can
be obtained from food is
measured in calories or joules.
•1 calories = 4.184 Joule
We need about 12000 kJ each day. However, the figure will
vary according to our age, gender, occupation and activity.
Age
The amount of energy we need tends to increase as we approach adulthood.
The energy needs of adults go down as they age.
Activity levels
People who are active tend to need more energy than sedentary people.
Gender
Females tend to have lower energy requirements than males.
Females, on average, have a lower body mass than males, which has a lower
demand on energy intake.
7.1 BALANCED DIET: VEGETARIAN AND VEGAN
Vegetarian Vegan
Vegetarians and semi-vegetarians do not Vegans, do not eat any animal products.
eat meats. their diets include a good variety of
They still include dairy products, eggs and cereals, peas, mushrooms, beans and nuts
possibly fish in their diets to obtain in order to obtain all the essential amino
proteins. acids to build their body proteins.
7.1 BALANCED DIET: SPECIAL NEEDS
Pregnancy Lactation
the demand for energy and The mother need to increase her
protein will increase. intake of proteins, vitamins and
her diet should include protein calcium to produce milk of
for making the babies tissues, adequate quality and quantity.
calcium and vitamin D are
needed for bone development,
and iron is used to make the
haemoglobin in its blood.
7.1 BALANCED DIET: CLASSES OF FOODS
CARBOHYDRATES
The cheapest and most readily
available source of energy.
The excess carbs is converted
in the liver to glycogen (in liver
/ muscle) or fat (in abdomen or
under the skin)
CARBOHYDRATES
Sucrose - table sugar
Glucose and fructose - occur
naturally in many fruits and some
vegetables
Starch - abundant in potatoes,
bread, maize, rice and other cereals
Cellulose has relatively little
nourishment but it is important in the
diet as ﬁber, which helps to maintain 1 g carbohydrate gives 16 kJ of energy
a healthy digestive system.
LIPIDS (FATS AND OILS)
Animal fats are found in meat, milk,
cheese, butter and egg-yolk.
Plant fats occur as oils in fruits (e.g.
palm oil) and seeds (e.g. sunflower
seed oil), and are used for cooking
and making margarine.
1 g fat gives 37 kJ of energy.
Lipids are used in the cells of the Fats provides long-term storage of energy
body to form part of the cell in fat deposits. The fatty tissue, adipose
membrane and other membrane tissue, under the skin forms a layer that can
reduce heat losses from the body.
systems.
PROTEINS
Lean meat, fish, eggs, milk
and cheese are important
sources of animal protein.
All plants contain some
protein, but soybeans, seeds
such as pumpkin, and nuts
are the best sources You need 0.57 g protein for every
kilogram of your body weight
PROTEINS
Proteins, will be digested into amino
acid they will be used to build up
different proteins needed to build
enzymes, cells and tissues, e.g. skin,
muscle, blood and bones.
The amino acids that are not used
for making new tissues cannot be
stored, but the liver removes their
amino (—NH2) groups and changes 1 g protein gives 17 kJ of energy
the residue to glycogen.
Pg. 92
VITAMINS
The features shared by all vitamins are: Classes of vitamins:
They are not digested or broken down  The fat-soluble vitamins, found
for energy. mostly in animal fats or vegetable
Mostly, they are not built into the body oils. Example: Vit. D
structures.  The water-soluble vitamins, present
in green leaves, fruits and cereal
They are essential in small quantities for
grains. Example: Vit. C
health.
They are needed for chemical reactions Plants can make these vitamins in their
in the cells, working in association with leaves, but animals have to obtain
enzymes. them from other sources
VITAMINS
Pg. 93
SALTS: IRON
Iron is needed to build
haemoglobin in red blood
cell.
Lack of iron will cause
insufficient number of
haemoglobin and oxygen-
carrying capacity of the
Food: red meat, liver, kidney, eggs
blood is reduced. Hence cause groundnuts, wholegrains and green
anemia vegetables
SALTS: CALCIUM
Calcium, in the form of
calcium phosphate, is
deposited in the bones and
the teeth and makes them
hard.
It plays an essential part in
normal blood clotting, muscles Food: milk, cheese
contraction and for the Vitamin D and bile salts are needed
transmission of nerve impulses. for efficient absorption of calcium.
DIETARY FIBER / ROUGHAGE
We do not have enzymes for Fiber and colon bacteria add
digesting cellulose so it will reach bulk to the contents of the colon
the colon without being digested. and help it to retain water.
This undigested part of the diet is This softens the faeces and help
called fiber or roughage. to prevent constipation and keep
the colon healthy.
The colon bacteria digest some of
the substances in the plant cell
walls to form fatty acids. Food: vegetables and fruits
WATER
Water acts as a solvent and as a transport medium for food
substances.
Water break down insoluble substances to soluble ones. These
products then pass, in solution, into the bloodstream.
Since we lose water by evaporation, sweating, urinating and
breathing, we have to make good this loss by taking in water with the
diet.
About two-thirds of the human body is water. It is found in the cytoplasm of our cells and in body fluids like blood.
7.1 BALANCED DIET: MALNUTRITION
When someone are not Causes:
getting enough food or Famine due to drought or flood
getting too much food or Soil erosion
the wrong sort of food Wars
they need. Too little land for too many people
The victims will have Ignorance of proper dietary needs
reduced resistance to Poverty
infectious diseases.
Starvation
If the total intake of food is
not sufficient, the body
tissues themselves are broken
down to provide the energy
to stay alive.
This leads to loss of weight,
muscle wastage, weakness
and ultimately starvation.
Infection, plant toxins, digestive failure can also cause kwashiorkor

Kwashiorkor
It is a form of malnutrition mainly
caused by a lack of protein in the
diet.
Symptoms including dry skin, pot-
belly, changes to hair colour,
weakness and irritability.
Marasmus
Caused by nutrient and energy deficiency.
It occurs in children that don't ingest enough
protein, calories, carbohydrates, and other
important nutrients.
Marasmus is distinguished from kwashiorkor
because kwashiorkor is due to lack of
protein intake, while energy intake is
adequate
HIGH FATS DIET
Atherosclerosis, deposits of a fatty Blood supply to the
substance build up in the arteries. heart can be reduced
resulting in angina
(chest pains when
exercising or climbing
stairs, for example)
and eventually a
coronary heart attack.
OBESITY
If you take in more food than your
body needs the excess is
converted to fat and stored in fat
deposits under the skin or in the
abdomen.
Obese people are more likely to
suffer from high blood pressure,
coronary heart disease and
diabetes
OBESITY
By measuring a person’s
height and body mass, it is
possible to use a chart to
predict whether or not they
have an ideal body mass
Constipation
Chronic constipation is infrequent bowel
movements or difficult passage of stools that
persists for several weeks or longer.
Causes of constipation:
Lack of fiber
Low water intake
Imbalance of gut microbes
Stress
Scurvy
Caused by a lack of vitamin C
(ascorbic acid) in the diet.
Symptoms of scurvy include
bleeding under the skin, swollen
and bleeding gums and poor
healing of wounds
VITAMIN D DEFICIENCY
Rickets
Vitamin D is the only vitamin that the body can
manufacture, when the skin is exposed to sunlight.
Lack vitamin D results in poor calcium and
phosphorus absorption for bone formation.
Children : rickets, deformation of bones in legs
caused by the bones affected by body weight.
Adults : osteo-malacia, they are very vulnerable
to fracturing bones if they fall.
IRON DEFICIENCY
Anemia
Iron is present in red meat, eggs, nuts,
brown rice, shellfish, soybean flour, dried
fruit such as apricots, spinach and other
dark-green leafy vegetables.
Adults need to take in about 15
Without sufficient iron, your body is mg iron each day.
unable to produce enough haemoglobin,
the protein in red blood cells responsible The symptoms of anaemia are
feeling weak, tired and irritable.
for transporting oxygen to respiring
tissues.
7.2 ALIMENTARY CANAL
A long tube which runs from the mouth to the anus. It is
part of the digestive system.
The digestive system also includes the liver and the pancreas.
Main regions of the alimentary canal and associated organs are:
Mouth, salivary glands
Oesophagus
Stomach
Pancreas, liver, gall bladder
Small intestine (duodenum + ileum)
Large intestine (colon +rectum)
Anus.
STEPS OF DIGESTIVE SYSTEM
7.2 ALIMENTARY CANAL: ORGANS AND FUNCTION
7.2 ALIMENTARY CANAL: ORGANS AND FUNCTION
The inside of the alimentary
canal is lined with epithelium
Alimentary canal has many
blood vessels in its walls, to
bring oxygen and take
away the carbon dioxide,
also absorb the digested
food from the alimentary
canal.
The inside of the alimentary canal are also lined with cells that
produce mucus (goblet cells)
Mucus: slimy liquid that lubricates the lining of the canal and
protects it from wear and tear.
Digestive enzymes can be
produced by cells in the
lining of the alimentary
canal and by salivary
glands and pancreas that
are outside the alimentary
canal.
7.2 ALIMENTARY CANAL: PERISTALSIS
The involuntary constriction
and relaxation of the muscles
of the intestine or another
canal, creating wavelike
movements that push the
contents of the canal forward
7.2 ALIMENTARY CANAL: DIARRHOEA
Diarrhoea is the loss of watery
faeces. It is sometimes caused by
bacterial or viral infection.
Treatment: oral hydration
therapy.
This involves drinking plenty of
fluids by sipping small amounts of
water at a time to rehydrate the
body.
7.2 ALIMENTARY CANAL:
CHOLERA
Diarrhoea may be caused by
Vibrio cholera,
the bacterium produces toxin that
causes secretion of chloride ions
into the small intestine, causing
osmotic movement of water into
the gut,
causing diarrhoea, dehydration
and loss of salts from blood
7.3 MECHANICAL DIGESTION
The breakdown of food into smaller

molecules without chemical change to
the food molecules.
Mastication is the mechanical grinding
of food into smaller pieces by teeth.
7.3 MECHANICAL DIGESTION:
HUMAN TEETH
Humans are omnivores
Human teeth consist of:
Canine
Incisors
Premolars
Molars
an adult human should have 32 teeth
7.3 MECHANICAL DIGESTION: TYPES OF HUMAN TEETH
7.3 MECHANICAL DIGESTION: TOOTH STRUCTURE
Crown: part of a tooth that is visible above the
gum line
Enamel: hard layer covering crown
Dentine: soft layer below enamel
Pulp Cavity: contains nerves and blood vessels
Gum: tissue that overlays the jaws
Root: the rest of the tooth embedded in the jaw
bone
Cement: hard layer covering root, enables the
tooth to grip to its bony socket in the jaw
DENTAL DECAY (DENTAL CARIES)
Decay begins when cavities
appear in the enamel
The bacteria feed on the sugars
deposited on the teeth, respiring
them and producing acid, which
dissolves the calcium salts in the
tooth enamel causing cavities
DENTAL DECAY (DENTAL CARIES)
DENTAL DECAY (DENTAL CARIES) PEVENTION
Avoid eating sugar

Visit the dentist every 6 months or
so for a ‘check-up’
Brushing the teeth with fluoride
toothpaste to reduce the bacterial
population on the teeth and to
increase their resistance to decay
7.4 CHEMICAL DIGESTION
The breakdown of
large, insoluble food
molecules into small ,
soluble molecules that
can be absorbed by
alimentary canal with
the help of enzymes.
7.4 CHEMICAL DIGESTION: DIGESTIVE ENZYME
Carbohydrase, breaks
carbohydrates to simple
sugar
Protease, breaks protein
to peptides then to amino
acids
Lipase, breaks lipid to
fatty acids and glycerol
Place of production
Amylase – salivary gland
and pancreas
Protease- pancreas
(inactive form of trypsin)
and stomach (pepsin)
Lipase – small intestine
Place of Action:
Proteases breakdown proteins into
amino acids in the stomach and small
intestine.
Lipases breakdown fats and oils into
fatty acids and glycerol in the small
intestine.
Amylase breakdown starch into maltose
in the mouth and small intestine.
Maltase breakdown maltose into
glucose in the small intestine.
Digestion of starch:
amylase is secreted into the
alimentary canal and breaks
down starch to maltose
maltose is broken down by
maltase to glucose on the
membranes of the epithelium
lining the small intestine
A peptide is a compound consisting of 2 or more amino acids

Digestion of protein:
Pepsin is secreted in the
stomach.
breaks protein into soluble
compounds called peptides.
Trypsin is secreted by the
pancreas in an inactive form,
which is changed to an active
enzyme in the duodenum.
breaks protein into soluble
compounds called peptides.
7.4 CHEMICAL DIGESTION: HCL
Function of hydrochloric acid in

stomach:
Denaturing enzymes in harmful
microorganisms in food
Creates optimum pH to activate
pepsinogen to pepsin
Kills bacteria that enter your
stomach.
7.4 CHEMICAL DIGESTION:
BILE
produced by liver
bile is not an enzyme
The bile emulsify the fat or break
them up into small droplets with a
large surface for the chemical
digestion of fat to fatty acids and
glycerol by lipase
BILE
Bile is slightly alkaline
to neutralise the acidic mixture of
food and gastric juices as it enters
the duodenum
This is important because enzymes
secreted into the duodenum need
alkaline conditions to work at their
optimum rate
The destruction of a cell through the action of its own enzymes.

SELF DIGESTION?
Prevention of self-digestion:
Proteases are secreted in an inactive form.
Pepsin is produced as pepsinogen and does not become the
active enzyme until it encounters the hydrochloric acid in the
stomach.
Trypsin, is secreted as the inactive trypsinogen and is activated by
enterokinase, an enzyme secreted by the lining of the duodenum.
The lining of the stomach is protected by the layer of
mucus.
7.5 ABSORPTION
Absorption: is the movement

of digested food molecules
and ions through the wall of
the intestine into the blood.
Assimilation: is the
movement of digested food
molecules into cells of the
body where they are used,
becoming part of the cell.
7.5 ABSORPTION: SMALL INTESTINE
The small intestine consists

of the duodenum and the
ileum (most absorption)
Other than absorption
most of the chemical
digestion happens in small
intestine
Chylomicrons are lipoprotein particles that consist of
triglycerides, phospholipids, cholesterol, and proteins.

Small Intestine absorbs:
Water, glucose and amino
acids to pass into bloodstream
Fatty acids and glycerol to
pass into the lacteals
connected to the lymphatic
system.
Lacteal: the lymphatic vessels of the small intestine that
absorb digested fats.

Villi are finger like projections that
increase the surface area for
absorption.
Inside each villus are:
Blood capillaries: absorb amino acids
and glucose.
Lacteals: absorb fatty acids and
glycerol.
7.5 ABSORPTION: LARGE INTESTINE (COLON)
Colon absorbs:
Water (most absorption already
happen in small intestine)
Roughage, mucus and dead cells
from the lining of the alimentary
canal.
Bile salts , then returned to the
liver by the blood circulation.
The remaining material consists of:
water
bacteria (living and dead)
cells from the lining of the gut
indigestible substances – such as cellulose from
plant cell walls
The large intestine secretes no enzymes but the
bacteria in the colon digest part of the fibre to form
fatty acids, which the colon can absorb.
ASSIMILATION
Assimilation is the movement of
digested food molecules into the cells of
the body where they are used.
Glucose is used in respiration to provide
energy.
Amino acids are used to build new
proteins.
Fats are built into cell membranes and
other cell structure and is also an
important source of energy for cell
metabolism.
EGESTION
The faeces or ‘stool’, is
passed into the rectum by
peristalsis and is expelled
through the anus.
The act of expelling the
faeces is called egestion or
defecation.

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HUMAN NUTRITION Biology

7.1 BALANCED DIET

7.1 BALANCED DIET: MALNUTRITION

The breakdown of food into smaller

Avoid eating sugar

7.4 CHEMICAL DIGESTION: DIGESTIVE ENZYME

Function of hydrochloric acid in

7.4 CHEMICAL DIGESTION:

Absorption: is the movement

The small intestine consists

7.5 ABSORPTION: SMALL INTESTINE

7.5 ABSORPTION: SMALL INTESTINE

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