Gen-Bio-2-Q4-M2

Introduction

• This module focuses on Nutrition, part of the General Biology 2 course assigned for Grade 12 students, particularly during Quarter 4.

• It aims to guide students through self-learning while at home, providing step-by-step instructions and pre-tests to assess prior knowledge.

Module Overview

• Title: General Biology 2 – Grade 12 Quarter 4 – Module 2: Nutrition

• Edition: First Edition, 2021

• Published by: Department of Education, Philippines

• Key Components: Includes activities, questions, discussions, and pre-tests for student engagement.

Learning Objectives

• To understand the process of nutrient procurement and processing in plants and animals.

• Specific learning outcomes include:

  • Define nutrients and state the nutritional requirements of organisms.

  • Describe the main stages of food processing.

  • Explain the digestive organs and their functions in humans.

  • Summarize the mechanisms of digestion, absorption, and nutrient delivery.

Essential Concepts

Plant Nutrition

• Nutrient: A substance necessary for growth and maintenance.

  • Types:

    • Autotrophs: Produce own food using sunlight (e.g., plants).

    • Heterotrophs: Acquire food from other organisms (e.g., animals).

  • Nutritional Requirements for Plants:

    • Water, Carbon Dioxide, Macronutrients, Micronutrients.

    • Routes for absorption: Symplast and Apoplast routes.

  • Specialized Absorptive Structures:

    • Root hairs increase absorption surface area.

    • Root nodules house symbiotic bacteria aiding nitrogen fixation.

    • Mycorrhizae assist in mineral absorption by forming a symbiotic relationship with roots.

Animal Nutrition

• Calorie: Unit of energy indicating food energy content.

• Nutritional Requirements for Animals:

  • Carbohydrates: Primary energy source (4 Calories/gram).

  • Proteins: Build tissues and enzymes (4 Calories/gram).

  • Fats: Energy source and aid in absorbing certain vitamins (9 Calories/gram).

• Essential Nutrients:

  • Amino acids (some must be obtained from diet).

  • Essential fatty acids (e.g., linoleic acid).

  • Vitamins (fat-soluble and water-soluble).

  • Trace elements (inorganic nutrients in minute amounts).

Food Processing Stages

1. Ingestion: Act of eating; involves mechanical breakdown.

2. Digestion: Breakdown of food into absorbable molecules through enzymatic hydrolysis.

3. Absorption: Nutrients move into body fluids from the digestive system.

4. Elimination: Expulsion of undigested matter.

Digestive System Anatomy

• Oral Cavity: Initial food breakdown.

• Stomach: Mixes food and secretes gastric juices.

• Small Intestine: Most digestion occurs here; absorption enhanced by villi.

• Accessory Organs:

  • Liver: Produces bile for fat emulsification.

  • Pancreas: Secretes digestive enzymes and buffers.

  • Large Intestine: Water absorption and waste formation.

Mechanisms of Digestion and Absorption

• Carbohydrates: Digestion begins in the mouth, continues in the small intestine.

• Proteins: Broken down in the stomach and small intestine.

• Fats: Digestion occurs primarily in the small intestine.

• Vitamins and Nutrient Delivery: Pathways for absorption and nutrient transportation.

Activities and Assessment

• Various activities designed to reinforce understanding, including:

  • Multiple-choice questions testing knowledge of dietary and digestive processes.

  • Summary activities comparing plant and animal nutrition.

  • Venn diagram exercises to highlight the similarities and differences between the two.

Conclusion

• This module emphasizes the importance of nutritional processes and their implications for the health and functioning of both plants and animals.

• It encourages students to reflect on their learning and engage with the material through various activities.