NUTRITION AND DIET THERAPY
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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