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7 Cards in this Set
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Nutrition
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The processes whereby cellular organelles, tissues, organs and the body as a whole obtain and use necessary substances obtained from food (nutrients) to maintain structural and functional integrity
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Classes of nutrients
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Macronutrients: carbohydrates, proteins, lipids
Micronutrients: minerals, vitamins Water Alcohol |
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Classification of carbohydrates
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Monosaccharides, disaccharides, polysaccharides
Sugars vs complex carbohydrates |
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Types of digestible sugars in diet
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Intrinsic: fructose, glucose etc in fruit and vegetables
Extrinsic: - Milk products: lactose - Non-milk products: mostly sucrose used in baked goods, honey and fruit juices |
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Non Starch polysaccharides
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Non-starch polysaccharides
- NSP, also known as dietary fibre - Soluble or insoluble - Absorb water in the GI tract/faecal bulking, increasing transit time - Fuel for bacterial metabolism - Short chain fatty acids (C2 to C8) |
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Carbohydrate digestion
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Hydrolysis
- basic process of digestion - requires an enzyme specialised in cleaving specific type of bond |
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Action of digestion of carbohydrates
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Polysaccharides and disaccharides must be digested to monosaccharides prior to absorption
- starch is first digested by amylase in pancreatic secretions (and saliva) to maltose, maltotriose (and limit dextrins) Disaccharides require brush border hydrolases |