Nutrition Now 8th Edition Brown Solutions Manual Download
Nutrition Now 8th Edition Brown Solutions Manual Download
Nutrition Now 8th Edition Brown Solutions Manual Download
Solutions Manual
Learning Objectives
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accessible website, in whole or in part.
After completing Unit 7, the student should be able to:
7.1 Outline specific mechanical and chemical processes involved in digestion of carbohydrates,
proteins, and fats.
7.2 Describe the ways in which diet is related to common types of digestive disorders.
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accessible website, in whole or in part.
Brief Chapter Outline
I. My Body, My Food
A. How Do Nutrients in Food Become Available for the Body’s Use?
1. The Internal Travels of Food: An Overview
2. Digestive Processes
3. Absorption
4. The Lymphatic and Circulatory Systems
a. Beyond Absorption
5. Other Functions of the Gastrointestinal Tract
a. Functions of Taste Sensors
b. Gut Microbiota
II. Digestive Disorders
A. Constipation
1. Myths related to constipation
B. Ulcers
C. Heartburn
D. Irritable Bowel Syndrome
E. Diarrhea
F. Flatulence
1. Stomach Growling
2. Feeding Your Digestive System Right
1. What percentage of your body weight is replaced by new tissue each day? Give some examples of
cells in the body that are frequently replaced.
Each day, about 5% of our body weight is replaced by new tissue. Existing components of cells are renewed, the
substances in our blood are replaced, and body fluids are recycled. Taste cells, for example, are replaced about
every seven days, and the cells lining the intestinal tract are replaced every one to three days. All of the cells of
the skin are replaced every month. Red blood cells turn over every 120 days. (LO 7.1)
2. What are other functions of the gastrointestinal tract besides digestion and absorption?
Additional functions of the gastrointestinal tract include regulation of digestion and absorption processes by
taste sensors and the roles of gut bacteria in the prevention of infection and inflammation-related disorders,
fiber digestion, and vitamin production. (LO 7.1)
3. Explain why malnutrition is more likely and/or more severe in patients who have a disease that
damages the small intestine compared to those with a disease affecting the colon.
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Some of the end products of digestion are absorbed in the stomach and large intestine (colon), though nutrient
absorption occurs primarily in the small intestine. Therefore, damage to the small intestine would decrease
absorption of nutrients to a greater extent than damage to the colon. (LO 7.1)
4. What specific functions do microorganisms in the gut perform that promote health?
Microorganisms in the gut consume and break down fiber and other undigested food residues, excrete fatty
acids as an end product of fiber digestion, help fight infection by signaling the presence of harmful microbes
which are then targeted by the body’s infection-fighting immune system, and produce – thereby contributing to
– the body’s supply of biotin, vitamin B12, and vitamin K (LO 7.1)
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accessible website, in whole or in part.
Assignment Worksheet 7-2: Know Your Digestion and Absorption
Digestion: Enzymes: Absorption:
Mouth Foods are broken down through Salivary glands
mastication and mixed with produce amylase for
saliva. Digestion of starch and starch digestion and
fats is initiated. lingual lipase for lipid
digestion.
Esophagus Food is transferred to the
stomach.
Stomach Mixes and liquefies food. Secretes Stomach produces
enzymes that start the digestion pepsin for protein
of fat and protein (pepsin digestion.
separates protein into shorter
chains of amino acids).
Liver Bile is made to aid with the
digestion of fat.
Gallbladder Stores and secretes bile.
Bile Duct Conducts bile to small intestine.
Pancreas Secretes enzymes into the small Pancreas produces
intestine for the digestion of fat, pancreatic amylase for
protein, and carbohydrate. starch digestion,
Trypsin (enzyme) splits short pancreatic lipase for
chains of amino acids into lipid digestion (action
molecules of 1–3 amino acids. is enhanced by bile),
Lipase splits lipids into fatty and trypsin for protein
acids and glycerol. digestion.
Pancreatic Conducts pancreatic juice (i.e.,
Duct enzymes) into the small intestine.
Small Secretes enzymes to break down Sucrase, lactase, and Primary site of nutrient
Intestine fat, protein, and carbohydrate. maltase are produced absorption: amino
in the small intestine acids, simple sugars (or
and they split sucrose monosaccharides), fatty
(into glucose and acids and glycerol, and
fructose), lactose (into vitamins and minerals.
glucose and galactose),
and maltose (into two
glucose molecules).
Large Site of most intestinal bacteria. Water, sodium, and end
Intestine products of bacterial
digestion.
Rectum Stores waste products for Most fiber is excreted
elimination. with the feces.
Answers to question about common digestive problems will vary. See below for suggested answers.
• Constipation and hemorrhoids: ensure adequate fiber intake (25–30 grams daily) and fluid intake.
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accessible website, in whole or in part.
• Ulcers and heartburn: limit use of aspirin, ibuprofen, and naproxen, determine individual tolerance
to fatty foods, coffee, alcohol, citrus fruits, and soft drinks, consume a high-fiber diet, take prescribed
antibiotics for H. pylori infection if present (ulcers), and lose weight if overweight/obese (heartburn).
• Irritable bowel syndrome: nutrition counseling, medications if prescribed, avoidance of large meals,
increased soluble fiber, stress reduction, and the use of probiotics.
• Diarrhea: practice food and water sanitation, immunizations, adequate dietary intake, use oral
rehydration fluids when indicated to prevent dehydration, recommended foods for rehydration:
yogurt, lactose-free or regular milk, chicken, potatoes, vegetables, dried beans, rice, and cereals, and
avoid sugary drinks such as soda.
• Flatulence: don’t eat or drink quickly and determine individual tolerance to foods high in resistant
starches, fructose, and sorbitol.
Classroom Activities
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Activity 7-4: Where is it Digested and Absorbed?
Key concepts:
1. Identify sites in the GI tract where major classes of nutrients start their digestion versus the primary
sites of digestion and absorption.
2. Know the end products of digestion.
Instructions: Phil had a peanut butter and jelly sandwich with a glass of milk for lunch. Below is a list of
the major classes of nutrients in Phil’s lunch.
1. Bread starch (completed as an example) 5. Skim milk protein
2. Bread fiber 6. Skim milk water
3. Peanut butter fat 7. Vitamins from all
4. Jelly sugar 8. Minerals from all
For the eight food/nutrient categories listed above, have students identify the following using the table
provided on Worksheet 7-1:
1. where digestion starts
2. the primary site of digestion and the end product of digestion for that nutrient
3. primary site of absorption
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also ask students to rub their hands briefly with fresh pineapple. After a short time, students will notice
hand roughness resulting from bromelin action on skin proteins.
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accessible website, in whole or in part.
Assignment Worksheet 7-1: Where is it Digested and Absorbed?
Instructions: Phil had a peanut butter and jelly sandwich with a glass of milk for lunch. Below is a list of
the major classes of nutrients in Phil’s lunch.
Complete the table below using all eight of the items listed above. Under “Primary Site of Digestion,”
include the end product(s) of digestion of that item. Bread starch has been filled in as an example.
Stomach
Large
Intestines
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accessible website, in whole or in part.
Assignment Worksheet 7-2: Know Your Digestion and Absorption
Digestion: Describe the digestion of Enzymes: List the source and the Absorption: List which nutrients
macronutrients in each section of the digestive function of enzymes involved in are absorbed in each part of the
system (i.e., how the macronutrient is changed digestion in the corresponding digestive system, and what form
during digestion) and other pertinent elements of section of the digestive system. they’re absorbed in.
digestion.
Mouth
Esophagus
Stomach
Liver
Gallbladder
Bile Duct
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Digestion: Describe the digestion of Enzymes: List the source and the Absorption: List which nutrients
macronutrients in each section of the digestive function of enzymes involved in are absorbed in each part of the
system (i.e., how the macronutrient is changed digestion in the corresponding digestive system, and what form
during digestion) and other pertinent elements of section of the digestive system. they’re absorbed in.
digestion.
Pancreas
Pancreatic Duct
Small Intestine
Large Intestine
Rectum
Directions: Select two of the common digestive disorders discussed in Unit 7 and describe the recommended dietary modifications for each
below.
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83
Instructions: Visit the Celiac Disease Foundation (https://celiac.org/) website. Read the information you
find there and answer the following questions.
Questions:
1. What is the estimated prevalence of celiac disease?
2. What is the dietary trigger for celiac disease and what are its sources?
3. What type of response occurs when someone with celiac disease is exposed to this trigger?
4. What damage is done to the small intestine as a consequence of the body’s response to the exposure
to this trigger?
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accessible website, in whole or in part.