Module 5 - Digestion Basics

Exam 2 content module 5 Digestion Basics Our Gastrointestinal Tube The nutrients in this tube are not available to us, they need to be transported through the tehes Wall and into our wood to be used organs of gastrointestinal trace Mouth mechanical breakdown, meistening and mixing of food w/ Saliva Pharynx propels food from the back of the oral cavity into the esophagus. Esophagus transports food from the pharynx to the stomach stomach muscular contractions mix rood with gastric juice, causing the chemical and physical breakdown of food small intestine major cote of enzymatic digestion & nutrient wbsorption Large intestine receives and prepares uncdigested food to be eliminated from the body as feces; a major site of water absorption carbonyarate digestion starch is digested down to disaccharides and monosaccharides pisaccharides are digested down to monosaccharides Fiber cannot be digested by us. Resistant starch is difficult to digest for us oniy monosaccharides can be absorbed Smaking the bor A Starch Eugers Protein Digestion *polypeptides (proteins) are digested to amino acids protein Fat Digestion Triglycerides are digested down to fatty acids, glycerol, ana monoglycerides Fat Chemical Digestion grycern forty acid Digestion is the process of breaking our food down into the smallest nutrients so we can absorb them and use mem chewing is always a part of the process of breaking our food down called mechanical Digestion. Bonds are broken using chemical digestion and digestive enzymes Accessory organs Salivary grands release a mixture of water, mucus and enzymes Liver produces bile, an important secretion needed for lipia. digestion Gallbladder stores and releases bile pancreas: releases pancreatic juice that neutralizes chyme and contains enzymes needed for carbonyarate, protein, and lipid cigestion Digestion Glucose Amino Acids Fatty Acids why must food be digested? To be small enough to be absorbed through the wall of the intestine Digestion: breaking down our food into the smallest nutrients Linctuding monosace, amino acias, fatty acids, cholesterol, vitamins, minerais Absorption: transporting the smallest nutrients to our el tube in -starch: A carbonyarate that is toυ Β1ο το absorio -monosaccharide A carbohydrate that is small enough fer absorption ما Mucosa cells are responsible for "absoning" sil of the Smallest nuriems into our blood or lymph Exam 2 content The heart has first access to these nutrients: 1. Vitamin E 2. monoglycerides 3. Fatty acias 4. vitamin D Time liver nas first access to these nutrients: 1. Glucose 2 essential amino acids 3. vitamin C 4. iron ANTINUTRIENTS - Antinutrients also decrease bloavailability Moault S Digestion Basics Antinutrients nutrients (non essential) in our diet that decreases the bioavailability of our querary numems they do this mostly by some dietary nutrients which causes them to be unabsorbable. L Example DEAIATES oxalates are antinutrients that, when present, bind calcium & cause calcium to be unabsorbвыс mann veggies are a good source of calcnurn. However it they are high oxalate veggies, the bioavailability of theer calcium decreases spinach is high oxalate and high calcium so it has low bloavaliability HOW WELL IS THE CALCIUM ABSORBED? Food Ahsorhability% Mustard Gea Our GI Tract: I. mouth: Chewing helps digest ALL nutrients AND There is some chemical digestion invaving enzymes mar nappen in the mouth. very li absorption takes place, but some doe 2. Esophagus: Simply a tube that connects the mouth to the stomach. No digestion or absorption happens 3. Stomach chemical digestion happens in the stomach using nyarochloric acid (NCI) and enzymes some absorption takes place 4. Small intestinc most digestion and absorphan takes place in the sman intestine. Lots of Chemical digestion using enzymes happen 5. Large intestine Jeme residual digestion TRees a place and some absorpion happens Bloavailability Fiber in our diet is not digested by us, therefore it is not absorbed and most of it becomes our poop Sometimes we just simply do not absorb all nutrients from a meas because of the uneer amount of nutrients that are in a meal we don't always have enough workers on hand to perform all the work The difference between what we eat and whitt we acuany absorb is bloavailability Example: Tapeworm La parasite that grows in your il tube from an cag to a mature worm. In order to grow they neсся питткать тhey will rob us of our nutrients by consuming them as they are exposed to them Leso a tapeworm will actually consume nutrients that we consume thus decreasing the amount that is availabic for our absorption. They decrease the bioavailability of the nutrients we consume because there is fewer to absorb Another example: phytates mostly found in grains and rеduсе thе bioavailability of iron when bom are presem phytates can be neutralized by soaking and sprouting the grains L. Both prytares and oxalates accrease the bioavailability of calcinem, iron, magnesium, zinc and others vitamin C increases the bloavailability of an dietary won if born are present Heme iron is more bloavailable than non-heme iron.. V Hoch Fortified titange Inuine