Nutrient Absorption 4.
Pancreas - produces digestive enzymes and bicarbonate
- secretes insulin and glucagon for blood sugar
1. CARBOHYDRATES
Primary Function: main source of energy (4kcal/gram)
Di gesti ve
regulation
Sources: rice, bread, pasta, fruits, vegetables, sugar
Types:
Sy st e m 1. INGESTION begins in mouth, where food is taken in and
mechanically broken down by CHEWING
Simple Carbohydrates: quick energy (sugar, honey)
Complex Carbohydrates: longer - lasting energy
fiber such as (whole grains, legumes)
(mastication)
Process of Digestion: 2. PROPULSION the chewed food forms a BOLUS which * Health Note: Fiber aids digestion and helps prevent
is swallowed and moved through the constipation (pineapple and apple—help digestion)
DIGESTION is the mechanical and chemical breakdown PHARYNX and ESOPHAGUS
of food into smaller molecules that the
body can absorb and use for energy, growth 2. PROTEINS
and self repair
PERISTALSIS (move like muscle contractions) pushes
food toward the stomach Primary Function: tissue building, growth, repair and
enzyme production
PART OF DIGESTIVE SYSTEM:
3. STOMACH DIGESTION Sources: meat, fish, eggs, dairy, legumes, nuts
Types:
MOUTH mastication, mechanical(chewing) and chemical food enters the STOMACH where its mixed with
(salivary enzyme) GASTRIC JUICES Complex Proteins: contain all essential amino acids
(animal sources)
THROAT aids in swallowing 4. SMALL INTESTINE DIGESTION AND Incomplete Protein: lack one or more essential
amino acids (plant sources)
ESOPHAGUS muscular tube that pushes food from the ABSORPTION chymes moves into the duodenum (first Energy Value: 4 kcal/gram
pharynx to the stomach via PERISTALSIS part of the small intestine)
the LIVER, GALLBLADDER and
STOMACH churns food and mixes it will gastric juice to PANCREAS release bile and enzymes
form chyme to and digestion
3. FATS
SMALL INTESTINE main site for digestion and Bile - emulsifies fats Primary Function: energy reserve, insulation, absorption
absorption of nutrients Pancreatic enzymes - break down proteins, of fat-soluble vitamins (A, D, E, K)
carbohydrates, and fats Source: Oil, butter, nuts, fatty fish, avocados
LARGE INTESTINE (colon), absorbs water and forms Types:
feces
5. LARGE INTESTINE (COLON) Saturated Fats: solid at room temperature (animal
RECTUM sphincter, block wall, holds the stool undigested food enters the colon fats; excessive intake increases heart risk)
Unsaturated Fat: healthier option (olive oil, fish
ANUS water and electrolytes are
oil)
absorbed
Energy Value: 9 kcal/gram
Beneficial bacteria - help
ACCESSORY ORGANS OF DIGESTION ferment some remaining 4. VITAMINS
nutrients •formation of feces
1. Salivary Glands - produce saliva that contains enzymes for excretion Primary Function: regulate body process and support
like amylase metabolism
6. ELIMINATION Types:
2. Liver - produces BILE with emulsifies fats expelled through the Fat Soluble: A,D,E,K (stored in body fat)
- process nutrients and detoxifies substances rectum and anus as stool Water Soluble: B-complex and C (not stored,
during defecation excreted in urine)
3. Gallbladder - stores and concentrates bile until needed Sources: fruits, vegetables, dairy, whole grains
in the small intestine
5. MINERALS INSUFICIENT SUPPLY OF CHO EXCESSIVE SUPPLY OF CHO IN
Primary Function: body structure (bones, teeth) and 1. USE GLYCOGEN STORES THE BODY
regulation (fluid balance, nerve function) the body first break down glycogen, a stored form of while carbohydrates are essential for energy, too
Examples: glucose found in the lover and muscles much-especially from refined or sugary sources-can
Calcium, phosphorus: bone health these stores can only last for about 12-24 hours during lead to fat storage, insulin resistance, and chronic
Iron: oxygen transport (from seafood; very good fasting or every low-carb intake diseases. A balanced diet with complex carbs (like
source is Algae) whole grains, fruits, vegetables) is key.
Sodium; Potassium: electrolyte balance 2. FAT BREAKDOWN (KETOSIS)
Sources: dairy, leafy greens, meat, seafood, nuts) once glycogen is depleted, the body turns to fat for Long-Term Effects (Chronic
energy
high carbohydrate intake):
high
6. WATER the liver connects fatty acids into ketones, which the [Link] GAIN & OBESITY
brain and muscles can use Excess carbs, especially from sugars and refined
Primary Function: essential for all life process
the process called KETOSIS (basis for ketogenic diets. starches, are stored as fat, leading to increased
(digestion, temperature regulation, waste
it can cause: body fat over time.
elimination)
fatigue [Link] RESISTANCE
Makes up: ~60-70% of body weight
dizziness [Link] high Insulin levels can cause cells to
Sources: drinking water, fruits, vegetables, soups
bad breath (due to acetone) become less responsive to insulin, increasing the
Requirement: varies (generally 6-8 glasses/day
nausea (in some people) risk of type 2 diabetes.
recommended)
[Link]-ALCOHOLIC FATTY LIVER DISEASE (NAFLD)
3. MUSCLE PROTEIN BREAKDOWN (GLUCONEOGENESIS) High intake of fructose (e.g., from sugary drinks)
Macronutrients it can’t meet all energy need, especially for the brain
energy yielding nutrients that your body needs in can lead to fat buildup in the liver.
and red blood cell, the body starts breaking down muscle [Link] TRIGLYCERIDES
large qualities
protein Excess carbs can elevate blood triglyceride levels,
amino acids from muscle are connected into glucose raising the risk of heart disease.
FUNCTIONAL CLASSIFICATION through a process called GLUCONEOGENESIS
This leads to: Short-Term Effects:
1. DIGESTIBLE CARBOHYDRATES
muscle loss
provide energy
weakness INCREASED BLOOD GLUCOSE
include starches and sugars
slower metabolism After a high-carb meal, blood sugar rises. The
pancreas releases Insulin to help cells absorb
2. INGESTIBLE CARBOHYDRATES (DIETARY
4. IMPAIRED BRAIN FUNCTION glucose.
FIBERS)
the brain relies heavily on glucose GLYCOGEN STORAGE
cannot be broken down by human enzymes
without enough enough carbs: Excess glucose is first stored in the liver and
aids in digestion and bowel movement
mental fog or difficulty concentrating (also called muscles as glycogen, a quick energy reserve.
ex: cellulose, hemicellulose, pectin
“brain fog”) CONVERSION TO FAT (LIPOGENESIS)
mood changes or irritability ONCE GLYCOGEN STORES ARE FULL, ANY
GLUCOSE
headaches ADDITIONAL GLUCOSE IS CONVERTED TO
it is abundant in fruits, sweet corn and corn
FAT AND STORED IN ADIPOSE TISSUE.
syrup
5. DIGESTIVE ISSUES DENTAL PROBLEMS
fuels the work of the body’s cells. It’s stored
carbohydrates (especially fiber-rich ones) are important Sugary foods promote tooth decay and cavities.
last only for hours.
for gut health DIGESTIVE ISSUES
Only glucose can provide energy for the
low carbohydrates intake can cause: Too many refined carbs and low fiber intake can
brain, other nerve cells and developing red
constipation cause bloating, constipation, or poor gut health
blood cells
poor digestion
imbalance in gut bacteria
FRUCTOSE 3. MALTOSE Nutritional Significance:
It is naturally found in fruits, honey, and some root Is not found free in food. Provide a sustained source of energy due to slow
vegetables. it is produced by hydrolysis of starch and is converted into digestion and absorption.
It is the sweetest among the natural sugars and is glucose in digestion. Dietary fibers (such as cellulose) help in maintaining
often used in food processing. it occurs in mait products and in germinating cereals. bowel health, preventing constipation, and may help lower
Fructose is absorbed in the small intestine and it can be found in certain infant formulas, beer and malt blood cholesterol levels.
metabolized in the liver. beverages products.
Functions of CHO
Excessive intake, especially from high-fructose corn
syrup, can contribute to metabolic disorders like Disaccharides must be hydrolyzed by enzymes before
obesity and insulin resistance. absorption:
Sucrase breaks down sucrose
GALACTOSE Lactase breaks down lactose
primarily found in milk and dairy products. It is not Maltase breaks down maltose
usually found free in nature, but is instead combined Individuals with lactase deficiency may experience lactose
with glucose to form lactose, the sugar present in milk. intolerance, leading to symptoms like bloating and diarrhea
Is absorbed in the small intestine. alter consuming dairy.
After absorption, it is transported to the liver, where Disaccharides provide quick energy once digested into glucose.
it is converted into glucose to be used for energy.
GALACTOSEMIA- inability to metabolize galactose POLYSACCHARIDES
Are complex carbohydrates made up of more than 10
monosaccharide units. They are insoluble in water, not
DISACCHARIDE MONOSACCHARIDE SOURCE sweet-tasting, and serve as storage or structural
Sucrose Glucose + Fructose Table sugar, fruits components in plants and animals.
Lactose Glucose + Galactose Milk and dairy products
Maltose Glucose + Glucose Malted grains, beef STARCH
the main storage form of carbohydrates in plants (found in
rice, corn, potatoes).
1. SUCROSE
(ordinary table sugar - granulated, powdered or brown) GLYCOGEN
is processed from cane and beet sugar.
the storage form of carbohydrates in animals, mainly stored
It is found in fruits, vegetables, syrups and sweet food
in the liver and muscles.
production and is converted into glucose and galactose
upon digestion. CELLULOSE
It is composed of glucose and fructose. a structural polysaccharide in plant cell walls; it's
indigestible in humans but important as dietary fiber:
2. LACTOSE a. Soluble - found in fruits and legumes, barley, oats
(milk sugar) is found in milk and milk products except
which delay. GIT transit and glucose absorption and
cheese.
lower blood cholesterol
It is converted into glucose and galactose in digestion
b. Insoluble - found in wheat brans, com brans, whole
and is less soluble and less sweet than sucrose.
grain breads, cereals and vegs which accelerate GIT
It remains in the intestine longer than other sugars
transit, inc. fecal wt, Slow down starch hydrolysis &
and encourages the growth of certain useful bacteria.
delay glucose absorption.
It forms approximately 40% lactose while human milk
has 7% DEXTRINS
it favors calcium and phosphorous assimilation. intermediate products in the breakdown of starch.