Nutrition, Diet:
 

Macronutrients: needed in large amounts	Why needed	Sources	Health Considerations
Carbohydrates
Lipids (fats and oils)
Proteins
Micronutrients: needed in small amounts
Vitamins
Minerals

• differences between saturated, unsaturated fats
• other diet considerations: cancer prevention, heart disease prevention, etc.  SEE RALOFF PAPER: "How Peanuts Resemble Wine."

• intake of food
• mechanical and biochemical breakdown of food
• absorption: movement of nutrients from digestive system into the blood
• rids the body of digestive wastes

• saliva
• mucous
• enzymes
• chyme
• HCl
• protein digestion
• pH changes
• villi
• microvilli

1.  After you chew some food, you swallow.  Food passes into a tube, called the _______________, which carries it to a large sac, called the ______________.  After that, it passes into the small intestine, which has three sections.  In the order through which food passes, the three sections of the small intestine are the _______________, the __________________, and the _________________.  From there, the remaining material from the food passes into the large intestine, which consists of the _______________ and the ______________.  Waste products remaining from the food then leave the body through the __________________.
2.  What is a sphincter muscle?  State THREE sphincter muscles that occur in association with the digestive tract, and state the function of each.
3.  Saliva consists of _____________ and _________________.  Two functions of saliva are:
  a. ___________________________________________
  b. ___________________________________________
4.  In our digestive tract, food is broken down in two ways: _________________ breakdown and _________________breakdown.  How is each of these accomplished?
5.  What is the function of mechanical breakdown of food?  What is the function of biochemical breakdown of food?
6. Where in the digestive system does most biochemical breakdown take place?  In what other locations does biochemical breakdown also take place?
7.  In the stomach, the main macromolecule that is biochemically broken down is:
  a. nucleic acids
  b. protein
  c. amino acids
  d. carbohydrates
  e. lipids
8. Is the pH of the fluid in the stomach high or low? ____________.  Does this value mean that the fluid in the stomach is acidic or basic? ______________.  What molecule in the stomach causes the fluid to have this pH?  What is the function of this molecule?
9.  Where in the digestive tract does absorption of nutrients take place?  This area has fingerlike projections into the digestive tract called ________________; cells that make up these structures also have projections, which are called ____________________. How are these structures important to the function of this region?
10.  The semi-liquid material that passes through the digestive tract is called _____________.  Where are the fluids that make this material liquid added to the material?  Where in the digestive tract does much of this water get absorbed back into the blood so that it is not lost from the body?
11.  What are feces made of?
12.  How does the pH of chyme change as it moves from the stomach to the duodenum?
13.   The three major categories of macronutrient are ______________, ______________, and ___________________. What do we use each of these for?  The two major categories of micronutrient are ____________ and _________________.  What do we use each of these for?
14.  If a high fat diet is bad for you, why can't you just eat NO fat?
15.  What is the chemical difference between saturated and unsaturated fats?  What is the observable difference related to structure of the lipid at room temperature?  Which organisms that we eat contain more saturated fats, and which contain more unsaturated fats?  Which kind of fat (saturated or unsaturated) should you have less of in your diet?  Why?
16.  Why are some amino acids called "essential"?  What kinds of food have all the essential amino acids?  If we don't eat foods with all the essential amino acids, what combinations of foods can be eaten to get all of them?
17.  You eat a meal which includes a salad with a vegetable oil based dressing, some green beans cooked without any animal fats, a piece of broiled fish cooked without any added fats or oils, some brown rice (rice which has not been processed to make it white,) and some whole wheat bread.  Which parts of this meal are giving you most of the basic energy you need?  Which parts are giving you vitamins and minerals?  Which parts are giving you protein?  Would you consider this a high fat or a low fat meal?  Are most of the fats you obtain from this meal saturated or unsaturated?  Is eating meals like this healthy?  Do they taste good?
18.  What did you eat at the last full meal you had?  Did you eat things that gave you a variety of vitamins and minerals -- if so, what were they?  Did you eat things that were high in saturated fats? If so, what were they?  Did you eat things that were high in unsaturated fats? If so, what were they?  Did you enjoy your meal?

HOMEWORK QUESTIONS FROM RALOFF: HOW PEANUTS RESEMBLE WINE

1. What two major health problems may the compound resveratrol help fight, presumably because of its functions as an antioxidant and anti inflammatory?  Why was it expected that resveratrol would be found in fungus-infected peanuts?  Was resveratrol also found in healthy peanuts?  How does the amount in peanuts compare to that in wine?

2.  Peanuts also contain zinc.  What does the Raloff article state is the importance of zinc as a nutrient?  What evidence shows that zinc has this important effect?  What percentage of children in the United States do not get the recommended daily allowance of zinc, and how could they get this allowance from their diet?