FN 30300 Lecture 3: Chapter 3

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Chapter 3
The Basics of Digestion
Aromas and Flavors enhance the pleasure of eating
We have over 20 million olfactory cells and can distinguish between 2000 to 4000 smells
Taste and smell contribute to flavor.
Flavor is the complete food experience taste=sweet flavor=chocolate
Fat enhances flavor because is not dissolved in water.
Water based flavors dissipate sooner.
What is Digestion and why is it important
Digestion occurs in the GI tract
Main role of GI tract
Break food down to smallest components
Absorb nutrients
Prevent microorganism or other harmful compounds from entering the body.
GI tract is 30 feet long.
Cells in GI tract have very brief life of 3-5 days.
Mechanical and Chemical digestion
Mechanical Digestion
Chewing, grinding, and breaking food in mouth
Peristalsis muscle activity and rhythmic contraction that moves through gi tract
and mixes with enzymes.
Chemical Digestion
Digestive juices and enzymes to break food into basic component which allows
absorption in blood or lymph tissue
What is digestion?
Digestion is the process of breaking down food into absorbable components.
This occurs in the gastrointestinal tract which starts with mouth with intake of food and
ends in waste products.
Digestive process uses moisture, heat, mechanical action, and chemical action using
enzymes to break food into absorbable components.
Process of Digestion
Mouth grinding chewing mixes food with salvia which allows food to be swallowed.
Esophagus when food is swallowed epiglottis allows food to enter the esophagus
rather than wind pipe.
Lower Esophageal sphincter allows food to enter the stomach and prevent
stomach acid from backing out.
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