Nutrition Science and Everyday Application - beta v 0.1

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DIGESTION AND ABSORPTION OF CARBOHYDRATES 195 An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=82#h5p-3 References: • Klein, S., Cohn, S. M., & Alpers, D. H. (1999). The Alimentary Tract in Nutrition. In Modern Nutrition in Health and Disease (9th ed.). Baltimore: Lippincott Williams and Wilkins. • Harvard T.H. Chan School of Public Health. (n.d.). The Microbiome. Retrieved November 15, 2019, from The Nutrition Source website: https://www.hsph.harvard.edu/nutritionsource/microbiome/ Image Credits: • “Pizza” photo by Kate Voytsutskaya on Unsplash • Figure 4.9. “The digestive system” by Alice Callahan is licensed under CC BY 4.0 / A derivative from the original work • Figure 4.10. “Carbohydrate digestion schematics” by Alice Callahan is licensed under CC BY-NC-SA 4.0 • Figure 4.11. “Starch digestion” by Alice Callahan is licensed under CC BY-NC-SA 4.0 • Figure 4.12. “Disaccharide digestion” by Alice Callahan is licensed under CC BY-NC- SA 4.0 • Figure 4.13. “Carbohydrate absorption” by Alice Callahan is licensed under CC BY- NC-SA 4.0 • Table 4.3. “Carbohydrate and digestion summary chart” by Tamberly Powell is licensed under CC BY-NC-SA 4.0
Glucose Regulation and Utilization in the Body On the last page, we traced the process of digesting the carbohydrates in a slice of pizza through the gastrointestinal tract, ending up with the absorption of monosaccharides across the cells of the small intestine and into the bloodstream. From there, they travel to the liver, where fructose and galactose are converted to glucose. After any meal containing carbohydrates, you experience a rise in blood glucose that can serve as fuel for cells around the body. But during the periods between meals, including while you’re sleeping and exercising, your body needs fuel, too. To ensure that you have enough glucose in your blood at any given time, your body has a finely-tuned system to regulate your blood glucose concentration. This system allows you to store glucose when you have excess available (when your blood glucose is high) and to pull glucose out from your stores when needed (when your blood supply gets low). Your body’s ability to maintain equilibrium or a steady state in your blood glucose concentration is called homeostasis. It’s a critical part of normal physiology, because if your blood glucose gets too low (called hypoglycemia), cellular function starts to fail, especially in the brain. If blood glucose gets too high (called hyperglycemia), it can cause damage to cells. HORMONES INVOLVED IN BLOOD GLUCOSE REGULATION Central to maintaining blood glucose homeostasis are two hormones, insulin and glucagon, both produced by the pancreas and released into the bloodstream in response to changes in blood glucose. • Insulin is made by the beta-cells of the pancreas and released when blood glucose is high. It causes cells around the body to take up glucose from the blood, resulting in lowering blood glucose concentrations. • Glucagon is made by the alpha-cells of the pancreas and released when blood glucose is low. It causes glycogen in the liver to break down, releasing glucose into the blood, resulting in raising blood glucose concentrations. (Remember that glycogen is the storage form of glucose in animals.) The image below depicts a mouse islet of Langerhans, a cluster of endocrine cells in the pancreas. The beta-cells of the islet produce insulin, and the alpha-cells produce glucagon. 196
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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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The Digestive System We just learne
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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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