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Planteamiento del problema: ¿Qué beneficios tiene las vitaminas, proteínas y grasas en una buena porción para el cuerpo?
La nutrición es el conjunto de procesos mediante los cuales el organismo extrae de los alimentos los nutrientes que necesita y los trasforma mediante el metabolismo para obtener a de los alimentos los nutrientes vitales para la obtención de la energía que hacen posible la realización de actividades cotidianas, para poder tener una vida sana y sin enfermedades.
Marco teórico:
Sistema digestivo
Los órganos que forman el tracto digestivo son la boca, el esófago, el estómago, el intestino delgado, el intestino grueso (también llamado colon), el recto y el ano. El interior de estos órganos huecos está revestido por una membrana llamada mucosa. La mucosa de la boca, el estómago y el intestino delgado contiene glándulas diminutas que producen jugos que contribuyen a la digestión de los alimentos. El tracto digestivo también contiene una capa muscular suave que ayuda a transformar los alimentos y transportarlos a lo largo del tubo.
¿Por qué es importante la digestión?
Cuando comemos alimentos como pan, carne y vegetales, éstos no están en una forma que el cuerpo pueda utilizar para nutrirse. Los alimentos y bebidas que consumimos deben transformarse en moléculas más pequeñas de nutrientes antes de ser absorbidos hacia la sangre y transportados a las células de todo el cuerpo. La digestión es el proceso mediante el cual los alimentos y las bebidas se descomponen en sus partes más pequeñas para que el cuerpo pueda usarlos como fuente de energía, y para formar y alimentar las células.
¿Cómo se digieren los alimentos?
La digestión comprende la mezcla de los alimentos, su paso a través del tracto digestivo y la descomposición química de las moléculas grandes en moléculas más pequeñas. Comienza en la boca, cuando masticamos y comemos, y termina en el intestino delgado.
La producción de los jugos digestivos, las glándulas digestivas que actúan primero son las glándulas salivares de la boca. La saliva que producen las glándulas contiene una enzima que comienza a digerir el almidón de los alimentos y lo transforma en moléculas más pequeñas. Una enzima es una sustancia que acelera las reacciones químicas en el cuerpo.
El siguiente grupo de glándulas digestivas está en la membrana que tapiza el estómago. Éstas producen ácido y una enzima que digiere las proteínas. Una gruesa capa de moco tapiza la mucosa y evita que la acción acídica del jugo digestivo disuelva el tejido del estómago. En la mayoría de las personas, la mucosa estomacal puede resistir el jugo, a diferencia de los alimentos y de otros tejidos del cuerpo.
Después de que el estómago vierte los alimentos y su jugo en el intestino delgado, los jugos de otros dos órganos se mezclan con los alimentos para continuar el proceso. Uno de esos órganos es el páncreas, cuyo jugo contiene un gran número de enzimas que descomponen los carbohidratos, las grasas y las proteínas de los alimentos. Otras enzimas que participan activamente en el proceso provienen de glándulas en la pared intestinal. El segundo órgano, el hígado, produce la bilis, otro jugo digestivo. La bilis se almacena en la vesícula biliar entre las comidas. Cuando comemos, la bilis sale de la vesícula por las vías biliares al intestino y se mezcla con las grasas de los alimentos. Los ácidos biliares disuelven las grasas en el contenido acuoso del intestino, casi del mismo modo que los detergentes disuelven la grasa de una sartén. Después de que las grasas se disuelven, las enzimas del páncreas y de la mucosa intestinal las digieren.
¿Cómo se controla el proceso digestivo?
Reguladores hormonales
Las principales hormonas que controlan las funciones del aparato digestivo se producen y se liberan a través de las células de la mucosa del estómago y del intestino delgado. Estas hormonas se liberan en la sangre del tracto digestivo, regresan al corazón y por las arterias, y de nuevo hacia el aparato digestivo, en donde estimulan la producción de los jugos digestivos y provocan el movimiento de los órganos.
Las principales hormonas que controlan la digestión son la gastrina, la secretina y la colecistocinina.
• La gastrina hace que el estómago produzca un ácido que disuelve y digiere algunos alimentos. Es necesaria también para el crecimiento celular normal de la mucosa del estómago, el intestino delgado y el colon.
• La secretina hace que el páncreas secrete un jugo digestivo rico en bicarbonato. El bicarbonato ayuda a neutralizar el contenido ácido del estómago cuando entran en el intestino delgado. Además estimula al estómago para que produzca pepsina, una enzima que digiere las proteínas, y al hígado para que produzca bilis.
• La colecistocinina (“CCK” en inglés) hace que el páncreas produzca las enzimas del jugo pancreático, y hace que la vesícula biliar se vacíe. También fomenta el crecimiento celular normal del páncreas.
Otras hormonas del aparato digestivo regulan el apetito:
• La grelina se produce en el estómago y el intestino delgado y estimula el apetito cuando no hay alimentos en el aparato digestivo.
• El péptido YY se produce en el tracto digestivo en respuesta al alimento e inhibe el apetito.
Reguladores nerviosos
Dos clases de nervios controlan la acción del aparato digestivo.
Los nervios extrínsecos (de afuera) llegan a los órganos digestivos desde el cerebro o desde la médula espinal y provocan la liberación de dos sustancias químicas: la acetilcolina y la adrenalina. La acetilcolina hace que los músculos de los órganos digestivos se contraigan con más fuerza y empujen mejor los alimentos y líquidos a través del tracto digestivo. También hace que el estómago y el páncreas produzcan más jugo digestivo. La adrenalina tiene el efecto opuesto, relajando el músculo del estómago y de los intestinos y disminuyendo el flujo de sangre a estos órganos, retardando o deteniendo la digestión.
Los nervios intrínsecos (de adentro) forman una red muy densa incrustada en las paredes del esófago, el estómago, el intestino delgado y el colon. La acción de estos nervios se desencadena cuando las paredes de los órganos huecos se estiran con la presencia de los alimentos. Liberan muchas sustancias diferentes que aceleran o retrasan el movimiento de los alimentos y la producción de jugos en los órganos digestivos.
Juntos, los nervios, las hormonas, la sangre y los órganos del aparato digestivo llevan a cabo las tareas complejas de digerir y absorber nutrientes de los alimentos y los líquidos que se consumen todos los días.
Objetivo: Identificación de sustancias químicas en los alimentos para la determinación de cantidad de vitaminas, proteínas y grasas para la implementación de una correcta dieta.
Hipótesis: Según las cantidades en las que deben consumirse, los nutrientes se clasifican en macronutrientes y micronutrientes. Mientras el consumo diario de los primeros debe rondar el orden de los gramos, solo se necesitan miligramos de los segundos. El primer grupo se compone de las proteínas, hidratos de carbono y grasas y constituye la fuente de energía requerida por el metabolismo. Las vitaminas y los minerales integran el segundo grupo y participan de diversas formas en las reacciones metabólicas.
Plan de Investigación:
a. Lugar: Laboratorio del CMB
b. Tipo de Investigación: Observacional y Experimental
c. Cronograma: 1ra Sesión: 01/11/14 Se habló del procedimiento a seguir 2da Sesión: 08/11/14 Realización del procedimiento b. Instrumentos: Material: Alimentos
Procedimiento:
1. Preparación de los alimentos 2. Determinación de sus características
Resultados:
Nutriente | Proteínas | Carbohidratos(almidón) | Carbohidrato (Glucosa) | Grasas | Vitamina C | Jugo de carne | + | | - | | | Jugo de naranja | | | + | | 40 gotas | Nuez | | | | + | | Papa | | + | | - | | Leche | +- | | | | | Clara de huevo | + | | | | | Chile | | | + | | 27 gotas | Queso manchego | | | | + | | Jugo de cebolla | | | + | | | limón | | | - | | 25 gotas | Manzana | | + | | - | 50 gotas | Yema de huevo | | | | + | |

Análisis de Resultados: La cantidad de proteína, grasa y vitaminas en cada uno de los alimentos es distinta y en diferentes proporciones pero hay alimentos que contienen mayor cantidad por eso es bueno el análisis de cada uno para su correcta ingestión de ellos y así poder tener una vida más saludable, ya que hay alimentos que si se consumen más o al contrario si se dejan de comer causan enfermedades que después son difíciles de tratar.
Conclusiones:
Propuestas: Creemos que la explicación estuvo bien y el procedimiento no tuvo mayor dificultad, aunque en el momento de agregar los reactivos nos juntábamos muchos y no había orden, creemos que sería mejor si hacemos fila.
Fuentes de información: www.aula21.net/nutricion/proteinas.htm consultado el dia 30 de noviembre del 2014 www.nlm.nih.gov/medlineplus/spanish/dietaryfats.html consultado el dia 30 de noviembre del 2014 www.niddk.nih.gov/.../aparato-digestivo/.../fact.aspx consultado el dia 30 de noviembre del 2014

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