NUTRITION AND DIET THERAPY
10th Edition
ISBN: 9780357394052
Author: DEBRUYNE
Publisher: CENGAGE L
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People who experience malabsorption frequently have the most difficulty digesting Considering the differences in , carbohydrate, and protein digestion and absorption, you offer explanation?
Put the following steps of fat digestion and absorption in order:
1. Bile coats fat droplets
3. Chylomicrons are formed
4. Chylomicrons are released into lymphatic system
5. Monoglycerides and fatty acids cross enterocyte cell membranes by diffusion
6. Pancreatic lipase break down fats
a
1, 6, 5, 3, 4
b
1, 3, 4, 6, 5
c
6, 5, 1, 3, 4
d
6, 3, 4, 1, 5
e
None of the answers are correct
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…
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Match the digestive system parts and functions.arrow_forwardWhere does the majority of fat digestion take place? a. mouth b. stomach c. small intestine d. large intestinearrow_forwardChoose 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.arrow_forward
- 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?arrow_forwardDescribe 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 stimulatedarrow_forwardDescribe 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?arrow_forward
- Which of the following descriptions is incorrectly matched to the type of digestion occuring? Acidic pH of gastric juice helping break down proteins and activate enzymes - mechanical digestion Salivary amylase breaking down starch - chemical digestion Peristalsis of the small intestine mixing up chyme - mechanical digestion bile salts helping to emulsify fats and raise the pH - chemical digestion chewing and mixing of food in the mouth - mechanical digestionarrow_forwardElaborate the term FODMAP. Which nutrients are usually referred to as saccharides? Fodmap eating patterns are recommended to relieve certain digestive symptoms. Do you think this to be true? What digestive disorders may require a fodmap eating plan? Generally, do patients receive a recommendation for a high fodmap or a low fodmap eating plan? Which part of the digestive tract is most affected in a diagnosis called IBS?arrow_forwardDescribe protein digestion by location: mouth, stomach, small intestine, enterocyte, large intestine. Define zymogen/proenzyme. Describe each key enzyme in protein digestion (including how each are activated). Describe the function and importance of enteropeptidase. Describe the function and importance of trypsin. Know the difference between an endogenous and exogenous peptidase. Describe the functions of brush border peptidases and cytosolic peptidases. Describe absorption of peptides and absorption of amino acid (they are different). Describe different fates of amino acids once they are absorbed and released into circulation. Describe what can happen if protein is not absorbed properly.arrow_forward
- What would be the significance of selectively destroying gastric vagal innervations on pepsin production?arrow_forwardDefine the following processes happening in the digestive system: Ingestion Mechanical Digestion Chemical Digestion Motility: Peristalsis Motility: Segmentation Secretion Absorption Reabsorption (and Compaction) Defecationarrow_forwardWhich of the following types of movement is responsible for the mixing of food in the GI tract? Group of answer choices Deglutition Mass movement Peristalsis Segmentation In the digestion of lipids, a chylomicron contains Group of answer choices Both monoglycerides and fatty acids Monoglycerides Fatty acids Triglycerides Which of the following components of digestion is responsible for the chemical breakdown of foods? Group of answer choices Chewing Enzymatic hydrolysis Dissolving Emulsification Which of the following is a hormone that stimulates the pancreas to secrete bicarbonate? Group of answer choices Cholecystokinin Secretin Gastrin Glucose-dependent insulinotropic peptidearrow_forward
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