NUTR1023 Lecture Notes - Lecture 7: Constipation, Antibody, Pyridoxine

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amethystmule965

29 May 2018

School

Department

Nutrition

Course

NUTR1023

Professor

Michael Leveritt

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Module 4 – lecture 7

(Macronutrients)

1. Watch the videos Carbohydrates, Protein and Fats. Then read chapters ,  and

6 of the Tapsell textbook (pages 53-76 and 127-137 in these chapters

discuss Micronutrients which we will cover in Module 5) before completing the

following activities:

CARBOHYDRATES:

- Provide energy (high intensity exercise)

- Regulate fat and protein metabolism

- Exclusive energy source in the nervous system

- Synthesised into muscle and liver glycogen

- Condensation = links two monosaccharides together

- Hydrolysis = breaks disaccharides in two

- Most sweet = fructose (175), least sweet = galactose (30), sucrose = 100

- Common carbohydrate is fibre: starch and cellulose which are similar structure

(bonds in starch can broken down by digestive enzymes, but cellulose cannot)

- GI-> rank foods according to their blood glucose response (time taken to absorb

glucose into blood) Glucose= 100, lentils = 40, [<55= low GI, 56-59= moderate, >70=

high]

- Factors that influence GI = protein, fat, fibre and other food contents

• Which hormone regulates the passage of glucose into cells?

Insulin

• Which enzyme digests carbohydrate in the mouth?

Amylase

• Where does most carbohydrate digestion occur?

Small intestine (pancreatic enzymes)

• What happens to carbohydrates that resist digestion in the small intestine?

Fermented by bacteria in colon

• How are carbohydrates stored in the body?

As glycogen in the liver and muscle

• List some foods that are sources of carbohydrate.

Cereals, grains, fruit, vegetables, milk and sweets

• List the three most common dietary monosaccharides.

Glucose, fructose, galactose

• List the two most common dietary disaccharides.

Sucrose (glucose and fructose), lactose (glucose and galactose)

• polysaccharides

Starch, glycogen

• Describe the difference between amylose and amylopectin (starch).

Amylose

- Alpha 1,4 glycoside bonds

- Linear polymer

- Takes longer to digest because not as many enzyme (amylase) attachment sites

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Amylopectin

- Alpha 1,4 and 1,6 bonds

- Branched chain

- Quicker for digestion by amylase and alpha dextrinase

• Define dietary fibre.

Fibre that comes from food (functional fibre comes from supplements)

• List food sources of soluble fibre (more fermentable).

Barley, oats, fruit (apples), bran, legumes, seaweed, seeds and husks, vegetables (gums,

pectin, hemicellulose)

• List food sources of insoluble fibre. (less fermentable)

Brown rice, fruits, legumes, seeds, vegetables (cabbage, carrots, Brussel sprouts), wheat,

bran, whole grains, extracted fibre used as food additives.

• Which type of fibre has been shown to lower LDL cholesterol?

Soluble fibre

• Describe why people unable to digest lactose experience uncomfortable

gastrointestinal symptoms.

Because lactose accumulates within the gut and is fermented by bacteria which can cause

infection. This leads to different symptoms like diarrhoea, constipation, bloating etc.

FATS

- Provide energy

- Transport energy, fat soluble vitamins and cholesterol

- Store energy

- Membrane structure

- Hormones

- Insulation and protection

- Aid digestion (bile acids)

- 4 classes: fatty acids, TAG, phospholipids, sterols

- Fatty acids= long chains, mostly C and H (saturated and unsaturated)

Stearic (saturated), oleic (monounsaturated), linoleic acid (polyunsaturated), linoleic

acid (polyunsaturated acid)

- Phospholipids = soluble in fat and wate (amphipathic)

- Sterols = food sources (cholesterol and plant sterols), roles (body compounds made

of cholesterol; steroid hormone, vitamin D)

- Lipoproteins = lipid and proteins molecules (VLDL, LDL, HDL)

• List the two essential fatty acids.

- Linoleic acid (18C, n-6)

- Alpha linolenic acid (18C, n-3)

• What are the two main classes of dietary lipids?

Cholesterol and triglycerides

• What are the main types of fatty acids in dietary fat?

Saturated and unsaturated (cis/ trans)

• How are dietary lipids packaged after absorption?

Fat emulsified in small intestine by bile-> broken down into smaller substituents

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Document Summary

Module 4 lecture 7 (macronutrients: watch the videos (cid:858)carbohydrates(cid:859), (cid:858)protein(cid:859) and (cid:858)fats(cid:859). 6 of the tapsell textbook (pages 53-76 and 127-137 in these chapters discuss micronutrients which we will cover in module 5) before completing the following activities: Exclusive energy source in the nervous system. Common carbohydrate is fibre: starch and cellulose which are similar structure (bonds in starch can broken down by digestive enzymes, but cellulose cannot) Gi-> rank foods according to their blood glucose response (time taken to absorb glucose into blood) glucose= 100, lentils = 40, [<55= low gi, 56-59= moderate, >70= high] Factors that influence gi = protein, fat, fibre and other food contents. As glycogen in the liver and muscle: list some foods that are sources of carbohydrate. Cereals, grains, fruit, vegetables, milk and sweets: list the three most common dietary monosaccharides. Glucose, fructose, galactose: list the two most common dietary disaccharides. Sucrose (glucose and fructose), lactose (glucose and galactose: polysaccharides.

Related Questions

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

maroonguinea-pig686

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body. The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum. 1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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NUTR1023 Lecture Notes - Lecture 7: Constipation, Antibody, Pyridoxine

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