FSHN 150 9/9/15Health claims- May or might claimso Food must be a good source of fiber, protein, vitamin A, vitamin C, calcium or iron- Controlled by FDA o Low in sodium Hypertensiono Low in sat fat Cholesterol - Soluble fiberLabel terms- Reduced calorieo 25% fewer calories per serving than “regular” product- Fat freeo < 0.5 g fat per serving- Low fat o < 3 g fat per serving- Good source of o 10-19% of DV per serving- High in Digestive system- 2 primary functionso Digestion: process of breaking foods into basic chemical constituents (nutrients) that can be absorbed into the body o Absorption: the process by which substances are taken up by the GI tract Mouth and salivary glands- Salivao Lubricateso Enzymes (salivary amylase)- Mastication- Tongue o Tastes o Aids in chewing Peristalsis Stomach - Lower esophageal sphincter and pyloric sphincter - 4 cups capacity - Very little digestion- Acid (HCL) and enzymes- Remains in stomach for 2-4 hours - Release tiny amounts of chime to the small intestine - Pyloric sphincter o Bottom of stomach top of SISmall intestine - Site of digestion and absorption- Duodenum (10 inches)- Jejunum (4 feet)- Ilium (5 feet)- Primary site of nutrient absorption- The walls are folded - Villi projections are located in the folds - Absorptive cells are located on the