FSN 101 Lecture Notes - Lecture 4: Gestational Diabetes, Beta Cell, Fatty Acid Metabolism

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 101
• Professor: Dr.Perkins

Document Summary

Effects of cooking: softens brous tissues, easier to chew and swallow, gelatinizes starch, starch absorbs water and expands - makes starch move digestible. Stomach: salivary amylase is inactivated in the acid environment, no further digestion of carbohydrates. Small intestine: most digestion and absorption happens, pancreatic amylase, enzyme that catalyzes the breakdown of carbohydrates into simple sugars, disaccharides (lactose, sucrose, maltose, small intestine enzymes, disaccharides are broken down to monosaccharides. Villi- in small intestine, carry nutrients to body tissues. Absorption: glucose + galactose, active absorption, engird is expended, fructose, facilitated absorption using a carrier, no energy expended. After absorption: portal vein into the liver. Liver can: transform monosaccharides into glucose, release glucose back into the bloodstream, store as glycogen (or fat) Undigested carbohydrates: only a minor amount escapes digestion (mostly soluble and non-soluble ber, travels to the colon, fermentation by the bacteria (soluble ber, acids (fatty acids) and gases produced are absorbed, may promote health of the colon.