Nutrition Science and Everyday Application - beta v 0.1

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DIGESTION AND ABSORPTION OF CARBOHYDRATES 189 CARBOHYDRATE DIGESTION In the image below, follow the numbers to see what happens to carbohydrates at each site of digestion. Figure 4.9. The digestive system 1 – Mouth or Oral Cavity As you chew your bite of pizza, you’re using mechanical digestion to begin to break it into smaller pieces and mix it with saliva, produced by several salivary glands in the oral cavity. Some enzymatic digestion of starch occurs in the mouth, due to the action of the enzyme salivary amylase. This enzyme starts to break the long glucose chains of starch into shorter chains, some as small as maltose. (The other carbohydrates in the bread don’t undergo any enzymatic digestion in the mouth.)
190 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Fig. 4.10. The enzyme salivary amylase breaks starch into smaller polysaccharides and maltose. 2 – Stomach The low pH in the stomach inactivates salivary amylase, so it no longer works once it arrives at the stomach. Although there’s more mechanical digestion in the stomach, there’s little chemical digestion of carbohydrates here. 3 – Small intestine Most carbohydrate digestion occurs in the small intestine, thanks to a suite of enzymes. Pancreatic amylase is secreted from the pancreas into the small intestine, and like salivary amylase, it breaks starch down to small oligosaccharides (containing 3 to 10 glucose molecules) and maltose. Figure 4.11. The enzyme pancreatic amylase breaks starch into smaller polysaccharides and maltose. The rest of the work of carbohydrate digestion is done by enzymes produced by the enterocytes, the cells lining the small intestine. When it comes to digesting your slice of pizza, these enzymes will break down the maltose formed in the process of starch digestion, the lactose from the cheese, and the sucrose present in the sauce. Maltose is digested by maltase, forming 2 glucose molecules.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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12 ALICE CALLAHAN, PHD, HEATHER LEO
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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