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K-State HN 132 - Digestion
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HN 132 1st Edition Lecture 4 Outline of Last Lecture I. ChooseMyPlate.govII. What’s a serving?III. Food Labels IV. What role do functional foods play in your diet?Outline of Current Lecture I. What makes eating so enjoyable?II. TasteIII. We develop s taste for certain foodsIV. What is digestion and why is it important?Current LectureI. What makes eating so enjoyable?A. Hunger and Thirst1. Physical needs which drive how much and often we eat.B. Appetite1. Another powerful drive, but unreliable2. Influenced by food preferences and psychological stimulation3. May eat without being hungry or needing nourishment II. TasteA. Five basic categories detected by at least 10,000 taste buds mostly on tongue, also throat and elsewhere in the mouth1. Sweet: Tip of Tongue2. Salty: Sides of Tongue3. Sour: Sides of Tongue4. Bitter: Back of TongueThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.5. Savory (Umami): throughout mouth; not all people are sensitive to this taste sensationIII. We develop a taste for certain foodsA. Humans share an innate preference for sweet (pleasure), salty (electrolytes), and fatty (rich textures and aromas) B. Sometimes food preferences and nutritional needs conflict and make changing food choices challengingC. Brain recognizes taste: food dissolves in saliva, contacts the tongue surface, taste cells send nerve impulses to brain, translated into taste sensationsD. Aromas and Flavors enhance the pleasure of eating1. Aromas detected by olfactory cells in nasal cavity as food odors enter both nose and mouth (move to back of throat and into nasal cavity)2. Flavor refers to both taste and aroma a. Example: Chocolate tastes sweet, but its flavor is “Chocolate” IV. What is digestion and why is it important? A. Digestion: a multi-step process of breaking down foods into absorbable components using mechanical and chemical means in the gastrointestinal (GI) tract.1. Gastrointestinal Tract consists ofa. Mouthb. Esophagus c. Stomachd. Small and large intestinee. Other organs2. Main roles of the GI tract are toa. Break down food into smallest componentsb. Absorb nutrients c. Prevent microorganisms or other harmful compounds in food from entering tissues from the body3. GI tract is about 23 feet long with extensive surface area for nutrient absorptiona. Cells lining GI Tract are replaced every 3-5


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