Digestion process of Macro-Nutrients

 How the Body Processes Macro-Nutrients 

 

The Mouth

The process of breaking down and digesting food starts in the mouth. The food is chewed and ground up into smaller pieces. The digestion of some nutrients begins in the mouth. Carbohydrates such as; sugar and starch are broke down by the production of salivary enzymes and fiber is crushed to prepare for swallowing (Sizer & Whitney, 2017). The breakdown of fat starts here as well as softening protein. All of these functions the mouth has is contributed by the function of the saliva glands.

The Stomach

From the mouth food travels down the oesphagus in to the stomach. Once in the stomach the food is churned and mixed with gastric acids & juices (enzymes) which is important in the uncoiling the strands of proteins and in the activation of protein-digesting enzymes that breaks protein strands down smaller(Sizer & Whitney, 2017). The fiber is untouched and little digestion of fat takes place in the stomach. The pepsin in the stomach breaks down proteins into Amino Acids (Sizer & Whitney, 2017).

The Small Intestines, Pancreas, Liver, and Gallbladder

For the digestion, absorption, and metabolism of macro-nutrients to take place properly all of these parts of the body must work together.  At this time what remains of the food is termed "chyme" and goes from the stomach to the small intestines. Sugar and starches are absorbed after two enzymes do their jobs. The first one is released by the pancreas to help digest the starch and the second one is located in the cells of the intestinal wall and these enzymes turn sugar into simple sugar, and there are similar enzymes that further split proteins in order for them to be absorbed (Sizer & Whitney, 2017). Some fiber may bind to cholesterol but most of it is undigested.

The Large Intestines 

The large intestines is essentially the colon and rectum. at this point most nutrients are absorbed and digested. What remains travels along the large intestines. Some undigested carbohydrates can be broke down further by bacteria in the large intestines.

Digestive system. (2016). Retrieved November 14, 2016, from http://www.bbc.co.uk/education/guides/z9pv34j/revision/1

Sizer, F. & Whitney, E. (2017). Nutrition: Concepts and controversies (14th ed.). Mason, OH: Cengage Learning. ISBN-13: 978-1-30563937-9, ISBN-10: 1-305-63937-5

Macro- and Micronutrients and their impact on our health and well-being.

 

Macro-nutrients-- Needed in large quantities

Sources of macro-nutrients                                    

• Carbohydrates 

1. Sugar
2. Starch 
3. Glycogen
4. Fiber

• Proteins

1. Collagen
2. Insulin
3. Enzymes
4. Hemmoglobin

• Fats/Lipids

1. Triglycerides
2. Saturated Fats
3. Unsaturated Fats
4. Phospholipids and Strerols 

Macro-nutrients are needed for the body to have energy to maintain the basic functions of the body. These nutrients are ingested in the body from the food that is eaten. When these nutrients are consumed in excess chronic diseases can cripple the body.

What-are-macronutrients?         

Sources of Micro-nutrients

• Vitamins

1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin K
5. B Vitamins
6. Vitamin C

• Major Minerals

1. Calcium
2. Phosphorus
3. Magnesium
4. Sodium
5. Potassium

• Trace Minerals

1. Iodine
2. Iron
3. Zinc
4. Selenium
5. Fluoride
6. Chromium
7. Copper

Many of the Vitamins and Minerals the body needs is also provide through nutrition. Without the proper amounts of these nutrients deficiencies can take place and this is also true for excessive amounts can be toxic to the body.

What-are-micronutrients? 

Nutrition and Health

The diet has a direct relation to a persons' overall health. In today's culture in the United States, the diet consist of to many 'bad' foods and to few of the 'good; foods. These 'bad' foods includes food that has no nutritional value, the majority of fats come from saturated and trans-fat foods, processed foods, refined flour, refined sugar, and high-fructose sugar.
The four leading cause of death in the United States that are related to diet are

• Heart Disease (CVD) -- There is startling evidence that a diet high in saturated fats  and high-density lipoproteinare are strongly and inversely related to Heart  Disease (Sofi et al, 2008).
• Cancer -- The exposure to many carcinogens are acquired through foods and in the preparation of food. some diet factors that affect cancer risk are; caloric intake, red meats, fat and fatty acids, lack of essential nutrients (Sizer & Whitney, 2017)
• Stroke -- The same conclusion has been reached with stroke risk as with Heart Disease risk and the high intake of saturated fats and trans fats, as well as a lack of fruits and vegetables.
• Diabetes -- Diets high in added sugar, saturated and trans fat, and a diet lacking the needed fruits and vegtables are responsible for the majority of Type 2 diabetes. 

Malnutrition is a condition in which there is a lack of the proper nutrition. This condition is one of the leading causes of death in children according to the world Health Organization, that reports that malnutrition contributes to one-third of child deaths. Malnutrition plays a huge role on the immune system and the ability for a person to fight infections or overcome illness.
Many times there is an underlying reason for the malnutrition such as; drug or alcohol addiction, diseases (AIDS and Cancer), and even poverty or other environmental factors.

See the following link for more information of childhood malnutrition.
http://www.who.int/maternal_child_adolescent/topics/child/malnutrition/en/











Sizer, F. & Whitney, E. (2017). Nutrition: Concepts and controversies (14th ed.). Mason, OH: Cengage Learning. ISBN-13: 978-1-30563937-9, ISBN-10: 1-305-63937-5

Sofi, F., Cesari, F., Abbate, R., Gensini, G. F., & Casini, A. (2008). Adherence to Mediterranean diet and health status: meta-analysis. Bmj, 337, a1344.

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