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NUTRITION
Animal Nutrition
Digestive System
Lesson 1
Learning Objective
1.List the chemical elements which make up carbohydrates,
fats and proteins.
2.List the principle sources of, and dietary importance of
carbohydrates, fats, proteins, vitamins (C and D), mineral
salts (calcium and iron), fibre (roughage) and water.
Outline
Carbohydrates
Fats
Proteins
7 Classes of Food
Carbohydrates
Fats
Proteins
Vitamins
Dietary fibre
Mineral Salts
Water
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Ingredients
Nutrients present
Bread
Lettuce
Tomato
Beef
Cheese
Carbohydrate
Sources:
Carbohydrate
Uses of carbohydrates:
Source of energy (17 kJ/g)
Formation of nucleic acids (DNA)
To be converted to other organic
compounds, e.g. amino acids and fats
Formation of supporting structures, e.g.
cellulose cell wall.
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Carbohydrate
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)
Carbohydrate
Carbohydrate
Monosaccharide
Disaccharide
Polysaccharide
E.g. glucose,
fructose, galactose
E.g. maltose,
lactose, sucrose
E.g. starch,
glycogen,
cellulose
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Monosaccharide
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Disaccharide
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Polysaccharide
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Stored food
In animals, glucose is stored in the form of glycogen.
In plants, glucose is stored in the form of starch.
Why are glycogen and starch suitable as storage materials?
Easily hydrolysed to glucose when needed
Large molecules and insoluble in water hence they do not
change the osmotic pressure in cells
Structures are compact so they occupy less space
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Fats
Sources:
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Fats
Uses of fats:
Source of energy (37 kJ/g)
Insulating material to prevent
excessive heat loss
Prevent water loss from skin's
surface, by producing oily
secretions over the surface.
A solvent for fat-soluble vitamins
and hormones
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Fats
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)
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Fats
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Fats
Fats
Saturated
Unsaturated
Fats that
contain
fatty acid
chains
with only
single bonds
Fats that
contain
fatty acid
chains
with double
single bonds
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Saturated Fats
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Unsaturated Fats
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Proteins
Sources:
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Proteins
Uses of proteins:
Source of energy (17 kJ/g)
Synthesis of new protoplasm
Synthesis of enzyme and hormone
Synthesis of antibodies to combat
diseases
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Proteins
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)
Nitrogen (N)
Sulphur (S)
Phosphorus (P)
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Proteins
Proteins are comprised of
amino acids linked together.
There are 20 different amino
acids used to make proteins.
Proteins
Deficiency:
Kwashiorkor
Signs and symptoms:
Swollen abdomen
Enlarged liver
Changes in pigmentation of skin and hair
General drowsiness
Cracked and scaly skin
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Lesson 2
Learning Objective
1.List the principle sources of, and dietary importance of
carbohydrates, fats, proteins, vitamins (C and D), mineral salts
(calcium and iron), fibre (roughage) and water.
2.Describe the deficiency symptoms of vitamins C and D and
mineral salts; calcium and iron.
Outline
Vitamins
Mineral salts
Dietary fibre/roughage
Water
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Vitamins
Organic compounds
Not built in a definite pattern
Not energy providing
Required in small quantities for normal health and
development
15 or more vitamins
Water-soluble
Fat-soluble
Vitamin C
Water-soluble vitamin
Easily destroyed by heat, excess is
excreted by body
Sources: Fresh citrus fruits, fresh green
vegetables, tomatoes, papaya.
Importances:
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Vitamin C
Deficiency: Scurvy
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Vitamin D
Fat-soluble vitamin
Sources: Fish liver oils, egg yolk, liver,
butter, milk, cheese, uv rays in sunlight
(ergosterol in skin
vitamin D
Importances:
Vitamin D
Deficiency: Rickets
Poor teeth and bone formation
Soft weak bones
Bowed legs and knock knees
Osteoporosis
Excess: Calcification of soft tissues in
arteries, kidneys, lungs and brain.
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Mineral Salts
Inorganic salts.
Do not provide energy.
Required in small quantities.
Examples are calcium and iron.
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Calcium
Deficiency: Rickets
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Iron
Tiredness
Breathlessness
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Dietary Fibre/Roughage
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Water
Lesson 3
Learning Objectives
1.Understand the concept of a balanced diet.
2.Explain why diet especially energy intake, should be related to age, sex and
activity of an Individual
3.State the effects of malnutrition in relation to : starvation, heart disease,
constipation and obesity.
4.Discuss the problems that contribute to famine (unequal distribution of food,
drought and flooding, increasing population).
Outline
Balanced diet
Effects of malnutrition
Famine
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Balanced Diet
A balanced
diet is a
type of diet
which
consists of
all food at
the correct
amount.
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Malnutrition
Unbalanced diet.
It is caused by
1. eating too much of one or more food
types.
2. eating too little of a particular food.
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2.
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2.Constipation
Constipation is a condition in which a person
finds it difficult to remove the waste matter
(faeces) from the large intestine (colon).
This is due to eating too little fibre.
It may stimulate cancer growths (colon cancer)
in the long term.
3.Starvation
Severe reduction in food intake for an extended
period of time.
It can cause permanent organ damage and can
be fatal.
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Famine
Famine is the widespread scarcity of food.
Hundreds of millions of people suffer from
famine.
This is caused by several factors:
Drought and flooding
Unequal distribution of food
Overpopulation
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