Bio Notes

Digestion starts in mouth and it is going through several steps. Teeth which are a Mechanical digestion start tearing and crushing the food down into small pieces so that the food will smoothly run down our throat. The salivary glands are located underneath the back of our tongues and that’s what is creating our saliva. The saliva is the Chemical Digestion is helping soften the food in the mouth so it is easy to swallow. Also saliva is the first out of several chemicals that is breaking the food into smaller bits. The tongue is the muscle that works with the food and saliva to form something similar to balls that can be swallowed. Also tongue contains taste buds so that we know if the food is salt, sweet, sour or bitter. Esophangus is a simple transportation tube that is joining the throat with stomach. When swallowing we are closing a trap door in our throats called the epiglottis. By closing this trap we are preventing the food prom going to trachea and into our lungs. Also Food moves down the esophangus using muscles not gravity. Stomach is the first stop after the Esophangus. When the food gets into stomach the stomach uses chemicals to try to make the food smaller. These chemicals are called gastric juices and they include hydrochloric acid and enzymes. (Enzymes are

3) Once a bolus of food has been formed in the mouth, it is passed by the tongue and jaws to the

Foods which are high in calcium, fiber, vitamins (A, C, and E), potassium, and magnesium.

Amino Acids are essential nutrients that are the primary building blocks of proteins found in meat, dairy products, and legumes. Proteins make up 20 percent of the human body, and the amino acids that make up these proteins play a critical

Therefore, it must get them from food. Vitamins A, D, E, and K are fat soluble and only found in

candy bars or things we think are healthy like cereal and nutritional bars. They consume

As your nourishment is processed, it gets separated and the body removes what it needs. Each of the supplements i specified above have an alternate use. Carbs give the body vitality (it is the essential fuel source), each of the diverse minerals and vitamins help the body in distinctive ways-eg calcium assists with bone reinforcing. Fats are another fuel source and unsaturated fats lower cholesterol. Protein helps in the development and generation of muscles.

The right combinations of food help to guarantee that the food an individual consumes is complete in its nutritional content of proteins, such as combining vegetables and grains that separately have incomplete proteins but together provide complete proteins (Grosvenor & Smolin, 2012). Out of the 20 amino acids the human body needs, only 11 of those are produced in the liver. The remaining amino acids must come from protein sources. If the consumption of grain and vegetables continues to occur together complete protein will continue to be part of a healthy diet.

For much of human history, grains haven't been a large part of the human diet. The reason for this is varied, but includes the fact that for the most part grains weren't available to many people until the agricultural age. And, by that time, our bodies had already created a system of disgestive health built around fruits, vegetables, nuts, and other things growing readily. This hunter-gatherer diet is how we're supposed to eat.

The first discussion covers the basics of protein. Amino acids are the building blocks that bind protein together. According to Dr. Zachwieja there are specific sequences of amino acids that gives the protein its structure, its integrity, and, ultimately, its functionality as well. Dr. Rosenbloom explains, the body requires roughly 20 amino acids. Nine of the 20 can not be created by our bodies, they can only be consume through food and

A complete protein provides all of the nine essential amino acids plus a few of the nonessential amino acids to one’s diet. An incomplete protein is missing one or more amino acid and hence, incomplete.

The macromolecule protein is made up of monomers called amino acids which are nitrogen-containing molecules (Hoffman and Falvo, 2004). These amino acids are joined together by peptide bonds. Amino acids can be categorized into three types called essential amino acids, semi-essential amino acids and non-essential amino acids. Essential amino acids (e.g.: valine and phenylalanine) refer to amino acids that are not synthesized in the human body; hence it has to be provided in the diet. Semi- essential amino acids represent amino acids that are synthesized in the body but not in adequate amounts; therefore it has to be supplied by the diet in small amounts. Non- essential amino acids (e.g.: alanine and glycine) are synthesized by the body and

Whole grains are nearly perfect foods. They contain the majority of nutrients necessary for human health: carbohydrates, protein, fats, vitamins, minerals and fiber. The term "whole-grain dishes" refers to dishes that are made with all the parts of a grain seed: the pericarp, endosperm, and germ. Various traditions of using food to heal the body, such as macrobiotics and Ayurveda, stress the importance of "preserving the life force" of what one eats. What this means is that the closer food is to its original state, the more energy and nourishment we can derive from it. Grains are the kings of all food groups; and whole grains are their most complete and potent forms. In the eyes of modern science, it makes little difference whether grain is bleached, polished, milled or precooked. Viewed through the beliefs behind "food energetics", however, grain is no more the sum of its parts than a human being would be if reduced to a pile of organs and flesh. If we want to preserve the life force of grains - where their real healing and nourishing powers lie - we would do well to use them in their natural (unprocessed) and complete states. Many grains used for bread, like wheat, rye and barley, are inherently tough and require some kind of processing before they will be usable. Millet, oats, quinoa, couscous, buckwheat and rice, on the other hand, can all be considered "dish grains" because we can cook them in their natural forms. These grains also serve as good, nutritional

Virtually all fruits and vegetables, including beans and dry-roasted nuts. Vegetables are satiating, protect against a variety of diseases, are rich in almost every essential micronutrient and help with digestion.

You use your mouth to chew your food, causing it to break down in pieces hence using the process of mechanical digestion, and you also use your mouth to form an enzyme known as amylase, or saliva which breaks down your food chemically, for instance when your saliva touches the bread from your sandwich it begins to form into sugars. Incase you did not know “enzymes are chemicals that are used to break down foods into other chemicals”. Saliva can also help you swallow the food by lubricating and “breaking down the complex carbohydrates into simple carbohydrates.”