TOPIC 1:CLASSIFICATION KINGDOM FUNGI
Nutritional deficiencies.
These deficiencies arise when the
body does not have sufficient supply of a particular food or nutrient. The
following are some of the common nutritional deficiencies.
- Marasmus
Marasmus is a form of malnutrition
in children caused by lack of adequate amount of food in the body. it affects
children mostly under five years of age.
Sign and symptoms of Marasmus
a.
weight loss,
b.
slowed growth,
c.
decreased activity and lack energy.
d.
have wrinkled skin and irritable
e.
have extreme hunger
Treatment of Marasmus
Getting adequate amount of food that
contains all the nutrients in the right proportions.
2. Kwashiorkor
Is a form of malnutrition disorder
caused by a inadequate intake of proteins. It affects children, mostly after
stopping to breast feed between six month and five year of age..
Signs and symptoms of kwashiorkor
a. loss
of appetite
b.
stunted (poor) growth
c.
swollen abdomen due to enlargement
of the liver
d.
reddish or yellowish thin and weak hair.
e.
weakened immunity,
f.
diarrhea,
g.
anaemia,
h. dry
and flaky skin that cracks easily
Treatment for kwashiorkor
Kwashiorkor is treated by providing
a child with a diet that has adequate amounts of proteins.
3. Rickets
Rickets is a conditional where by
the bones of a child soften, leading to fractures and deformities. The cause of
rickets is lack of vitamin D, phosphorous and calcium.
Sign and symptoms of Rickets
a. A
child suffering from rickets can be identified by observable skeletal
deformities such as bow legs, knock knees, an odd – shaped skull and a deformed
spine.
b. A
child feels bone pain, experiences dental problems such as weak teeth or
delayed formation of teeth and develops weak muscles. The child’s bones are easily
fractured, shows slow growth and gets muscle spasms and muscle cramps.
Prevention of Rickets
Rickets is prevented by increasing
the amount of vitamin D, phosphates and calcium in the diet and by ensuring
exposure to sufficient amount of sunlight.
DIGESTIVE SYSTEM IN HUMAN
The
digestive system is made up of alimentary
canal(gut) and associated organs
such as pancrease and liver. The digestive system has two main
functions
i.
Digestion.
ii.
Absorption.
DEFINITION OF TERMS
Ingestion
– This is taking in a food through the mouth.
Digestion
– This is the process by which food is broken down chemically and mechanically
to small particles which are absorbed and assimilated in the body.
Absorption
– This is the process by which soluble end products of digestion diffuse into
the blood stream.
Assimilation
– This is the incorporation of products of digestion into the cell metabolism.
Egestion
–This is the process by which indigested food particles are removed from the
body through the anus.
DIGESTIVE
ENZYMES
Enzymes are biological catalyst
which alter the rate of chemical reaction but it self remain unchanged. they
are produced in the cell.
types of enzymes
i.
Intracellular enzymes e.g.
respiratory enzymes
ii.
Extracellular enzymes e.g. digestive
enzymes
Properties (characteristics) of
enzymes
1. They
are protein in nature
2.
they are organic catalyst
3.
they are sensitive to temperature
i.e. high temperature denatured enzyme but low temperature become inactive.
4.
Enzymes are sensitive to PH
e.g.
a) Renin and Pepsin work in acidic condition.
b) Lipases, trypsin, maltase, sucrase
work in basic condition
5.
They are specific in action
e.g.
a) protease- acts on protein.
b) Amylase - acts on carbohydrates only.
c) Lipase - acts on lipids only.
d) Sucrase - acts on sucrose only.
e) Maltase - acts on maltose only.
6. Enzymes
work rapidly
Factors that affects the rate of
enzymatic activities
1.
Temperature
work
best on an optimum temperature (35-400C), high temperature denatures
(destroy) enzymes, but low temperature become inactive.
2.
PH
PH
refers to the degree of alkalinity or acidic of a substance. extreme PH
denatures the enzymes.
3.
Substrate
concentration
the
rate of enzymes reaction increases as the rate substrate concentration
increases
4.
Enzymes
co-factors
these
are substance which activates the enzymes, co-factors includes iron, magnesium,
zinc and copper.
5.
Enzymes
inhibitors
Are
substance that slow down the action of an enzymes, they competes for active
sites
types
of inhibitors
a)
competitive inhibitors
they compete with active sites with the
enzymes, closely resemble substrates.
b)
Non-competitive inhibitors
They do not compete for active site but combine
enzyme by blocking active site.
PARTS OF ALIMENTARY CANAL
The alimentary canal is a long
hollow tube that runs from the mouth to the anus. It is also known as digestive
tract.It consist of the mouth, pharynx, gullet, stomach, duodenum, ileum, caecum,
colon and rectum
DIGESTION SYSTEM AND DIGESTION
PROCESS
Digestion is a process by which food
is broken down into form that can be absorbed and used by the body.
Types
of Digestion
a.
Mechanical breakdown of food, it
takes place in the mouth, which involve chewing and mastication of food.
b.
Chemical breakdown of food, it is achieved
by digestive enzymes. The digestive food is absorbed and assimilated in the
body.
NB:The major region where
digestion occur in the alimentary canal are mouth, stomach, duodenum and ileum.
DIGESTION IN THE MOUTH
In the mouth, food is chewed by
teeth and mixed with saliva to form a ball like to break down food into small
particles thus increase the surface area for enzymatic activities.
DENTITION
Refers to a number of arrangement
and specialization of teeth in vertebrates.
Categories of teeth
1. Homodont
teeth
Are
teeth which have the same shape and size e.g. teeth of fish, amphibians and
reptiles.
2.
Heterodont teeth
These
are teeth of different shape, size and function e.g. in mammals
Types of teeth
a) Incisors-used
for bitting and cutting.
b)
Canines- used for piecing, tearing,
and hold food.
c)
Pre-molar- used for crushing and
grinding food.
d)
Molar- used for crushing and
grinding food.
Parts
of a heterodont tooth
Tooth of mammal has three regions
i.
Crown
ii.
Neck
iii.
Root
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