Nutrition and Digestion Carbs Description 2 types Simple

Nutrition and Digestion

Carbs • Description: – 2 types: Simple and Complex • Function: – Source of energy (1 st) – Extra stored as fat in the body • Example :

Fat • Description: – A molecule that is made from 2 parts: fatty acids and glycerol – Also called LIPIDS • Function: – Source of energy (2 nd) – Protects and insulates the organs • Example :

Protein • Description: – Made of chains of Amino Acids • Function: – Source of energy (3 rd) – Build, repair & maintain the body’s tissues • Example :

Nutrients: Before & After (In Pictures) Nutrient ----Digested--- Molecules

What: Carbohydrates • Into: – Simple Sugars; mainly GLUCOSE • Who: – Amylase (Saliva) – Hydrochloric Acid (HCl) and Intestinal Amylase – Insulin • Where: – Salivary Glands (mouth) – Intestinal Glands (Sm. Intestine) – Pancreas (into Sm. Intestine)

• How: Saliva Intestinal Glands Insulin – Begins working on the longest carb chains – Completes the process started by saliva (only simple carbs remain) – Determines how the simple sugars are used

What: Proteins • Into: – Amino Acids • Who: – Gastric Juices: Pepsin activated by HCl – Intestinal Juice – Pancreatic Juice: Trypsin • Where: – Gastric Glands (Stomach) – Sm. Intestine – Pancreas; released into sm. intestine

• How: – Pepsin breaks the bonds that link the Amino Acids together – Continues breaking the bonds, using the 2 nd enzyme Trypsin – Neutralizes the various acids to allow the enzymes to work better

What: Fat • Into: – Fatty Acids – Glycerol • Who: – Lipase from Sm. Intestine & Pancreas – Bile from Liver (stored: Gall Bladder) • Where – Sm. Intestine

• How: – Breaks the bonds between the fatty acids and the glycerol “backbone” – Acts as a “rough surface” to break up the large fat molecules into smaller ones so that digestion is easier (emulsification)