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7 Cards in this Set

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Nutrition
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
Classes of nutrients
Macronutrients: carbohydrates, proteins, lipids
Micronutrients: minerals, vitamins
Water
Alcohol
Classification of carbohydrates
Monosaccharides, disaccharides, polysaccharides

Sugars vs complex carbohydrates
Types of digestible sugars in diet
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
Non Starch polysaccharides
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)
Carbohydrate digestion
Hydrolysis
- basic process of digestion
- requires an enzyme specialised in cleaving specific type of bond
Action of digestion of carbohydrates
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