NUTR 132 Lecture Notes - Lecture 4: Refined Grains, Myplate, Fructose
5 Dec 2018
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Whole grains, dietary guidelines recommend that we consume at least half of all grains as whole grains. Prolonged chewing: food has short duration in mouth i. ii. Easier to chew and swallow: carbohydrate-digesting enzymes, amylase: starch-digesting. Found in saliva i: made by pancreas, maltase: acts on maltose, made by absorptive cells of small intestine ii. Digests maltose to two glucoses: sucrase: acts on sucrose, made by absorptive cells of the small intestine. ii. Digests sucrose to glucose and fructose: lactase: acts on lactose, made by absorptive cells of the small intestine ii. 10. lactose maldigestion and lactose intolerance: caused by reduction in lactase enzyme i. ii. iii. Causes gas, bloating, cramping, discomfort: primary lactose maldigestion i. Lactase reduction for no apparent reason: secondary lactose maldigestion i. Reduction due to specific cause, diarrhea: severe cases are called lactose intolerance. 11. carbohydrate absorption: glucose and galactose, generally follow active absorption process. ii. Requires specific carrier and energy input: fructose: i. ii.
