2022年人教版七年级下生物知识点总结附带图片 .pdf

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1、1/18 七年级下生物知识点总结第四单元生物圈中的人第二章 人体的营养一、食物中的营养物质人体需要的营养物质主要有六大类：蛋白质：构成人体细胞的基本物质，参与损伤细胞的修复和更新；为人体的生理活动提供能量；能源物质脂肪：一般情况下，作为备用能源物质贮存在体内；保温；单位质量释放能量最多；糖类：人体最重要的供能物质，也是构成细胞的成分；水：约占体重的6070%，细胞的主要组成成分，人体的各种生理活动都离不开水。非能源物质 无机盐：含量不多，是构成人体组织的重要成分，如：磷、钙（构成骨骼和牙齿，缺钙患骨质疏松和佝偻症）、铁（构成血红蛋白）、碘维生素：不是构成细胞的主要原料，也不提供能量，含量少，对

2、人体生命活动起调节作用六大类营养物质的主要作用：营养物质主要作用蛋白质建造和修复身体的重要成分，人体细胞的基本物质(手术病人和青春期儿童需要量大)糖类人体最主要的供能物质2/18 脂肪作为储备的能源物质，在体内储存维生素人需要量小，维持人体的正常生理功能水水是人体内含量最多的物质，细胞的主要组成成分无机盐构成人体组织的重要材料无机盐的作用：维生素的作用：人体一旦缺乏维生素，会影响生长发育，甚至患病。种类功能缺乏时的症状食物来源维生素 A维持人的正常视觉夜盲症、皮肤干燥肝脏、鱼肝油、胡萝卜、文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1

3、Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J

4、10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y

5、2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8

6、X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P

7、9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D

8、2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7

9、C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z1文档编码:CI7C8X1Y9R1 HF2D5P9J10G9 ZM6P2D2Y2Z13/18 玉米维生素 B1维持人体正常的新陈代谢和神经系统的正常生理功能神经炎，脚气病牛肉、肾、谷类种皮、豆类维生素 C维持骨骼、肌肉和血管的正常生理作用坏血病、牙龈出血水果、蔬菜维生素 D促进钙、磷吸收和骨骼发育佝偻病（如鸡胸、X形或 O 形腿等）、骨质疏松症肝脏、鸡蛋、鱼肝油二、消化和吸收1）探究试验：馒头在口腔中的变化（见书P30 31）淀粉在口腔中的消化与唾液

10、的分泌、牙齿的咀嚼、舌的搅拌都有关系。牙齿的切碎和磨碎以及舌的充分搅拌，能使唾液更加充分地与食物碎屑混合，更好地促进淀粉变为麦芽糖，因此无糖馒头在口腔中咀嚼后会有甜味。2）消化系统的组成口腔：牙齿咀嚼食物；舌搅拌食物；唾液腺分泌唾液，帮助消化淀粉咽：食物与气体的共同通道（消化道与呼吸道在这交汇）食道：能蠕动，将食物推进胃中胃：（1）胃蠕动，使食物与胃液充分混合（2）胃腺分泌胃液，初步消化蛋白质文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3

11、 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9

12、E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6

13、 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2

14、I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2

15、文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:C

16、B10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P

17、4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I24/18 消化道小肠：（1）起始部分叫十二指肠，肝脏分泌的胆汁与胰腺分泌的胰液由此流入小肠（2）肠腺分泌肠液（含有消化糖类、蛋白质和脂肪的酶）（3）通过蠕动，使食物与消化液充分混合，消化、吸收的主要场所大肠：通过蠕动，把食物残渣推向肛门肛门：粪便由此排出唾液腺：分泌唾液（含有唾液淀粉酶），能初步消化淀粉肝脏：分泌胆汁（不含消化酶），将脂肪乳化为脂肪微粒位于消化道外消化腺

18、胰腺：分泌胰液（含有消化糖类、蛋白质和脂肪的酶）胃腺：分泌胃液（含有盐酸和胃蛋白酶），初步消化蛋白质位于消化道内肠腺：分泌肠液（含有消化糖类、蛋白质和脂肪的酶）肝脏是人体最大的消化腺3）小肠的结构特点：小肠消化食物和吸收营养物质的主要场所。小肠适于消化、吸收的特点：（1）最长，大大增加了消化和吸收的面积，适于消化和吸收；（2）内表面具有环形皱襞和小肠绒毛（大大增加了消化和吸收的面积）；（3）小肠绒毛内有毛细血管、毛细淋巴管，绒毛壁和毛细血管、毛细淋巴管的管壁都很薄，只由一层上皮细胞构成，这种结构有利于吸收营养物质；（4）小肠内有多种消化液：胆汁、胰液、肠液。4）食物的消化：在消化道内将食物分解

19、成为可以吸收的成分的过程。文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S

20、2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I

21、2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:

22、CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7

23、P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K

24、3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B

25、9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I25/18 物理性消化：牙齿的咀嚼、舌的搅拌和胃、肠的蠕动，将食物磨碎、搅拌，并与消化液混合。化学性消化：通过各种消化酶的作用，使食物中各种成分

26、分解为可以吸收的营养物质。唾液淀粉酶酶（肠液、胰液）淀粉的消化（口腔、小肠）：淀粉麦芽糖葡萄糖酶（胃液、胰液、肠液）蛋白质的消化（胃、小肠）：蛋白质氨基酸胆汁（肝脏）酶（肠液、胰液）脂肪的消化（小肠）：脂肪脂肪微粒甘油+脂肪酸5）营养物质的吸收：营养物质通过消化道壁进入循环系统的过程。消化道各段对营养物质的吸收：胃：少量的水、酒精（非营养）小肠（主要的吸收场所，与其结构有关）：吸收葡萄糖、氨基酸、甘油、脂肪酸、大部分水、无机盐和维生素。大肠：只吸收少量水、无机盐和一部分维生素6）食物的消化和营养物质的吸收过程口腔糖类开始消化的地方唾液淀粉酶胃蛋白质开始消化的地方胃蛋白酶小肠糖类、蛋白质、脂肪都

27、能消化消化糖类、脂肪、蛋白质的酶文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 Z

28、S9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5

29、M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档

30、编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB1

31、0S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C

32、10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 H

33、D4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I26/18 三、关注合理营养和食品安全1）合理营养每日三餐，按时进餐不偏食、不挑食、不暴饮暴食均衡摄入五类食物（平衡膳食宝塔）2）设计一份

34、营养合理的食谱：（1）按“平衡膳食宝塔”均衡摄取五类食物，以避免营养不良和营养过剩；（2）人每天摄入最多的应该是米、面等主食，其次是蔬菜、水果，摄入量最少的是脂肪食品；（3）人在早、中、晚餐的能量摄取应当分别占30%、40%、30%。防止食品在生产过程中被农药等污染，蔬菜瓜果必须清洗干净；不吃有毒的食物（发芽的马铃薯、毒蘑菇）3）食品安全防止食品被细菌等污染，食用前要加热煮熟保持厨房和餐具的清洁卫生买经检疫合格的食品第三章 人体的呼吸呼吸道：鼻咽喉气管支气管呼吸系统作用：气体进出肺的通道；清洁、湿润、温暖吸入的气体肺：气体交换的场所第四章人体内物质的运输一、流动的组织血液成分：血液分层后，上层

35、淡黄色的透明液体文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8

36、I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码

37、:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S

38、7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10

39、K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4

40、B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9

41、M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I27/18 血浆含有水、蛋白质、葡萄糖、无机盐等功能：运载血细胞，运输维持人体生命活动所需的物质和体内产生废物等1）血液的组成和功能红细胞血细胞白细胞血小

42、板种类形态特点正常值功能病症红细胞两面凹的圆饼状，成熟的红细胞中无细胞核男子平均值：5.0*1012个/升；女子：4.2*1012个/升运输氧和一部分二氧化碳贫血白细胞比红细胞大，有细胞核410*109 个/升吞噬病菌，对人体有防御功能和保护作用发炎、癌变引起白血病血小板个体较小，形态不规则，无细胞核100300*109 个/升止血和加速凝血多引起血栓、少血流不止血红蛋白：红细胞中含有的一种红色含铁的蛋白质。特性：在含氧高的地方与氧结合，在含氧低的地方与氧分离血液的功能：运输、防御保护、调节体温2)实验：用显微镜观察人血永久图片用显微镜观察小鱼尾鳍内的血液流动文档编码:CB10S7P4C10K

43、3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B

44、9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M

45、6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S

46、2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I

47、2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:

48、CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7

49、P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I28/18 二、血流的管道血管1）血管的种类、结构与功能种类功能分布结构特点动脉把血液从心脏输送到身体各部分去的血管（送血离心）较深管壁厚，弹性大，管腔小，血流速度快，喷静脉把血液从身体各部分送回心脏的血

50、管（送血回心）较深或较浅管壁薄，弹性小，管腔大，四肢静脉内有静脉瓣（防止血液倒流），血流速度慢，流毛细血管连通最小动脉和最小静脉之间的血管，物质交换的场所分布广，遍布全身各器官组织管壁极薄，由一层上皮细胞构成，只允许红细胞单行通过，血流速度最慢，渗红细胞单行通过 毛细血管文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5M8I2文档编码:CB10S7P4C10K3 HD4B9E2A9M6 ZS9S2I5