Digestion of Carbohydrates Flashcards
Digestion of Carbohydrates
mechanical digestion
Mouth
Digestion of Carbohydrates
chemical digestion 2-4 hours to digest and push to intestine
Stomach
Digestion of Carbohydrates
– 24 hrs. to digest
Small Intestine
– amylase (an enzyme of the saliva, secreted by the parotid glands,
acts on ____ to begin its breakdown to
starch, dextrins and maltose)
Small Intestine
Enzyme
pancreatin enzyme, amylopsin, converts starch into dextrins and
maltose
Intestinal Juice – contains three disaccharides
sucrose, lactose, and
maltose
are organic compounds composed of carbon, hydrogen, and oxygen.
Triglycerides
Fats a
Fats
They belong to
class of fats and fat-related compounds called
lipids
Fats constitute ____ of the
energy in the human body.
34%
They provide a more concentrated source of energy compared to
carbohydrates.
Fats
Some fats deposits are not used and are considered
structural fat
Generally, no more than ____ of total calories should come from fat
(10% or less from saturated fat sources).
20% to 35%
A diet high in fat is linked to
cardiovascular disease, hypertension,
and diabetes mellitus.
Conversely, a diet with less than 10% fat cannot supply adequate amounts
of essential fatty acids and results in a
cachectic (wasting) state.
Very-low-density lipoproteins (VLDL) carry
triglycerides to the
tissues (51-197mg/dL)*
Low-density lipoproteins (LDL) carry
cholesterol to the tissues
(60-180mg/dL*
High-density lipoproteins (HDL)
remove excess cholesterol from
the tissues. HDL is considered “good” cholesterol (35-70mg/dL)*
Lipids provides__ cal/g of energy and are the densest form of stored energy
9
Fats are divided into the following classes:
simple lipids, compound lipids, and
derived lipids.
are called neutral fats.
Simple Lipids
The chemical name for this basic fats is
triglycerides.
a glycerol base with three fatty acids
attached.
Simple Lipids
funtiuon
They combine with glycerol to supply energy to the body, allow fatsoluble vitamin transport, and form adipose tissue that protects the
body.
Are various combinations of fats with other components.
Compound Lipids
Three types of
compound lipids are important in human nutrition –.
phospholipids,
glycolipids, and lipoproteins
