Chapter 2, Problem 1CA

Choose the correct steps of lipid digestion. Emulsification in the stomach due to the grinding and mixing - emulsification is enhanced by bile salts → triacylglycerols of lipids are degraded to water and monoacylglycerol by lipases in the lumen of the small intestine. Formation of micelles in the stomach due to the grinding and mixing → triacylglycerols of lipids are degraded to free fatty acids and monoacylglycerol by lipases in the lumen of the small intestine. Emulsification in the stomach due to grinding and mixing → emulsification is enhanced by bile salts in the intestine → triacylglycerols of lipids are degraded to free fatty acids and monoacylglycerol by lipases in the lumen of the small intestine. Emulsification in the intestine due to the grinding and mixing → emulsification is enhanced by bile salts in the stomach → triacylglycerols of lipids are degraded to free fatty acids and monoacylglycerol by lipases in the lumen of the small intestine. Emulsification by bile salts in…

Choose from the following: Fatty Acids, high, hepatic vein, hepatic portal vein, maltose, lipoprotein , capillaries , low, "phosphate , suger, base" Glucose , fatty acids &glycerol , nucleotide amino acids, lymph, lacteal. You can’t use the word more then once, please fill all.

An individual suffers a deficiency in functional pancreatic lipase so that this enzyme is not normally active. What food component will this affect and how will it be affected? What functions of food processing will be affected? How will the individual’s nutrition be impacted by this deficiency?

Name the principal sites of digestion of proteins,carbohydrates, and fats, and indicate the principalenzymes involved in breaking down each.

Describe the process of CHO digestion and absorption in the mouth, stomach, SI, enterocyte, and LI. Describe the function of alpha-amylase (salivary and pancreatic). Describe the difference in the digestion of amylose vs amylopectin and glycogen. Describe the function of each enzyme responsible for carbohydrate breakdown. Focus on how each enzyme is different and their important contribution to digestion of different types of carbs. Describe the three types of transport necessary for CHO absorption. Identify which monosaccharides can be absorbed for each mechanism. Describe general regulation of CHO absorption. Describe the normal response of blood glucose, insulin, and glucagon to eating a CHO-containing meal. Describe how insulin secretion is stimulated

Describe the three phases of digestion. Please be sure to describe the hormonal and neural inputs that regulate gastric activity during each phase. How does the composition of chyme entering the duodenum control the rate of gastric emptying? Why does eating a meal rich in fats make you feel full (satiated) very quickly?

How would removal of 95% of the stomach (subtotal gastrec-tomy) to treat severe ulcers or cancer affect digestion andabsorption? How would the patients have to alter eating hab-its? Why? Do you think that people should have this type ofsurgery to treat life-threatening obesity?

Kwashiorkor is a protein-deficiency disease that occurs most commonly in small children, who characteristically have thin arms and legs and bloated, distended abdomens due to fluid imbalance. When such children areplaced on adequate diets, they tend to lose weight at first. Explain this observation.

An individual suffers a deficiency in functional pancreatic lipase so that this enzyme is not normally active. What food component will this effect and how will it be affected? What functions of food processing will be affected? How will the individual’s nutrition be impacted by this deficiency?   Answer the third question, How will the individual’s nutrition be impacted by this deficiency? Be as detailed as possible