Lect 3 BOL Digestion

Lect 3 BOL Digestion - Lecture 3 Digestion Absorption...

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Lecture 3: Digestion Initial steps Gastrointestinal tract Digestion Absorption Transport
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Converting food to nutrients From food Nutrients proteins carbohydrates lipids minerals vitamins water
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Digestion and absorption Converts food to nutrients Happens in the gastrointestinal (GI) tract – gateway for converting foods to nutrients Metabolism (nutrient assimilation) converts nutrients into building blocks of our body and into energy Therefore: eating is an essential activity
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Food stimulates appetite Food stimulates senses of sight, smell, and taste Appetite is a psychological desire to eat specific foods, from environmental stimuli – more discriminating Hunger is a physiological process that prompts us to find and eat food, from within –less discriminating – hungry people would eat anything edible!
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Sensory regions in the tongue
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Basic tastes Sour – caused by H+ ions – acids, acid salts that release H+ ions in contact with water Saltiness – stimulated by soluble salts – chlorides of Na, K and Ca are salty Bitter compounds require a polar (electrophilic or nucleophilic) group and a hydrophobic group, structure-function relationships not well understood Sweet – most pleasant of all, well studied, large number of diverse sweet compounds
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Everyone loves strawberry shortcake!
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Sweetness Ancient evolutionary beginnings – bacteria moves toward chemicals (chemotaxis) Newborn babies prefer high sugar solutions sweeter than lactose (sugar in breast milk) Lowest detection thresholds:
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This note was uploaded on 03/30/2011 for the course NUTRI SCI 10 taught by Professor Amy during the Spring '08 term at Berkeley.

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Lect 3 BOL Digestion - Lecture 3 Digestion Absorption...

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