nutr 2150 lecture 2

nutr 2150 lecture 2 - Lecture 2 slides How does our food...

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Lecture 2 slides 9/8/10 1 How does our food get broken down into key nutritional components? Big molecules cannot be taken directly into our metabolic and growth pathways How do these components get taken up into the body What pathways handle them?
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Lecture 2 slides 9/8/10 2 See also Figure 3.8
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Lecture 2 slides 9/8/10 3 1. Mouth - mastication, introduce saliva, amylase enzymes, produce bolus 2. Stomach - Acid & gastric juice added to produce “chyme” very acidic - pH about 1or 2 from HCl strong acids destroy many microorganisms a good news/bad news situation Acid and peptic enzymes (pepsin) start to break down large food molecules (especially carbohydrates and proteins) No (or little) absorption into the body occurs from the stomach 2. Stomach Elastic capacity to maintain more constant Fow of digesta (chyme) to small intestine - emptying rate under hormonal control , proportional to absorption The feeling of being full (satiety) is caused by mainly fats coating the lining of the stomach fats are digested slowly, carbohydrates are digested quickly
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Lecture 2 slides 9/8/10 4 Hormonal control (feedback, see p.81 ): Gastrin - causes the secretion of gastric juices (acid, pepsinogen) when food is present in the stomach (stimulated by increasing pH) Chole cysto kinin (CCK)
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nutr 2150 lecture 2 - Lecture 2 slides How does our food...

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