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Tissues muscle
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5.4-5.5 Muscle and Nervous Tissues Identification PracticeNutrition Notes Nutrition- study of how your body uses food Process by which body uses nutrients How you look and feel Resist diseases and illness How you perform physically and mentally Nutrients: substances in food your body needs to grow, repair and supply energy to your body cells 6 Classes of Nutrients 1.Carbohydrates: 1 gram= 4 calories 2. Protein: 1 gram- 4 calories 3. Fats: 1 gram= 9 calories 4.Water 5. Vitamins 6. Minerals Calorie: measurement of energy in food Metabolism: Rate at which body burns energy(calories) Hunger: physical drive to eat Appetite: pshycological desire for food What influences your food choices: Foods you like Health Reasons Family and Culture Time & Money Advertising Emotions Friends Social Media: Modeling Nutrients Carbohydrates: your body’s main source of energy sugars/starches in food 45%-65% of diet #1 source of energy Simple: sugars converted to glucose= energy (fruits, dairy, honey, some manufactured foods) Complex: sugars linked together (starches) (grains, bread, pasta, beans, vegetables) Fiber: tough, indigestible carbohydrates Cleans our digestive system Prevents some types of cancer Prevents heart disease (fruits, vegetables, whole grains,nuts) 2. Protein: growth and repair of body tissues Made up of chemicals called “amino acids” Basic building material of all body cells (muscles, bones, skin, internal organs) Secondary source of energy protein(hemoglobin) attaches to oxygen in blood Functions as hormones regulating body functions 10-15% of diet *Body uses 20 Amino Acids found in food ( body produces 11 and 9 must come from diet) Essential amino acids: 9 amino acids body doesn't produce Complete Amino Acids: foods that contain all 9 essential amino acids ( animal products) Incomplete Amino Acids: food products that do not contain all 9 essential amino acids. Fats 15-25% of diet Secondary source of energy Blood clotting Controlling inflammation Maintains healthy skin/hair absorb /transport fat soluble vitamins Regulates body temperature Types of Fat Unsaturated: “good” fat Liquid at room temperature Can help fight heart disease (veg oil, nuts) Saturated: “bad” fat Solid at room temp Clogs arteries Causes strokes, heart attack, diabetes (animal products, meat, dairy) Cholesterol: waxy like fat substance found in meat products HDL: good type of cholesterol Body creates(liver) Creates cell wall, hormones, and vit D LDL: bad cholesterol- found in foods (clogs arteries) 4. Trans Fat: “one of the worst type of fats” Formed by a process called “hydrogenation”: adding Hydrogen molecules to unsaturated fats to make it more solid and resistant to chemical change. Vitamins A vitamin is a chemical compound that is needed in small amounts for the human body to work correctly. Vitamins are classified as either fat soluble (vitamins A, D, E and K) or water soluble (vitamins B and C). This difference between the two groups is very important. It determines how each vitamin acts within the body. The fat soluble vitamins are soluble in lipids (fats). Fat soluble vitamins can be stored in our body Water soluble vitamins must be taken every day Human body produces some amounts of Vitamin D & KMuscle tissueA/P Muscle tissue Connective and muscle tissueChapter 10: Skeletal Muscle TissueEscribe the anatomy and histology, including ultrastructure, of muscle tissue.Chemical Synaptic Transmission: Neurotransmitters are released from the presynaptic neuron into the synaptic cleft, where they bind to receptors on the postsynaptic neuron, causing a change in membrane potential. Signal Summation: Graded potentials from multiple synapses can summate, reaching threshold and initiating an action potential. Muscle Function: Functions of Skeletal Muscle: Responsible for voluntary movement, posture maintenance, and heat production. Muscle Structure and Packaging: Skeletal muscle fibers are bundled into fascicles, surrounded by connective tissue layers including epimysium, perimysium, and endomysium. Cardiac Muscle: Intercalated discs contain gap junctions and desmosomes, allowing for coordinated contraction and electrical coupling. Smooth Muscle: Dense bodies anchor thin filaments, allowing for contraction. Muscle Contraction: Involves the sliding filament theory, where actin filaments slide past myosin filaments, shortening the sarcomere. Excitation-Contraction Coupling: Action potentials trigger the release of calcium ions from the sarcoplasmic reticulum, initiating muscle contraction. Muscle Contraction and Relaxation: Contraction: Cross-bridge formation between actin and myosin filaments. Relaxation: Reuptake of calcium ions into the sarcoplasmic reticulum, allowing for muscle relaxation. Comparison of Skeletal and Smooth Muscle Contraction: Skeletal muscle contraction is voluntary and striated, while smooth muscle contraction is involuntary and lacks striations.