Nutrition Chapter 5 Tutorial Prof Muench Geneseo

Mouth

Lingual lipase

Pancreas

Pancreatic lipase

Fat is not soluble in water; therefore, a variety of enzymes and bile are required to digest it before it can be absorbed. Choose the correct statement about enzymes that assist with fat digestion.

Pancreatic lipases help digest triglycerides in the small intestine.

While you do not want to eliminate fat entirely, it is important to choose types of fat that will be most beneficial to your health. This may involve making additions or substitutions to your usual diet choices in order to increase your intake of unsaturated fats and decrease your intake of saturated and trans fats. Choose the meal below that contains primarily healthful fats. - Roasted turkey breast (no gravy), broccoli topped with 2 tbsp of shredded cheddar cheese, and mashed potatoes made with cream and butter - Roasted salmon, spinach sautéed in olive oil, brown rice, and toasted walnuts - Grilled hamburger patty (85% lean) on a whole-wheat bun, raw carrots and celery with .25 cup of blue cheese dressing, and buttered corn on the cob - Fried chicken breasts from a fast-food restaurant, a green salad with no dressing, mac and cheese, and green beans with butter

Roasted salmon, spinach sautéed in olive oil, brown rice, and toasted walnuts

All fats are part of a larger group known as lipids. Lipids come in a variety of forms in food, including triglycerides, phospholipids, and sterols. Choose the statement below that correctly describes the types of lipids found in foods.

Sterols like cholesterol have a ring structure.

Trans fatty acids have been the subject of extensive research. Currently, the quantity of trans fat is a required listing on food labels, and consumers are recommended to limit consumption as much as possible. Choose the statement below that correctly describes trans fatty acids.

Trans fats acids can be manufactured by a process of hydrogenation, which makes oils more solid at room temperature.

Small intestine

- Chylomicrons - Micelles

Restriction of fat has been a popular strategy for weight loss and health, but fat performs some important functions, in addition to providing energy. This section describes some of the reasons you should moderate your fat intake, not eliminate it. From the list below, choose all the correct statements about the functions of fat. Select all that apply. Lipids are an essential component of cell membranes, act as insulation under the skin, and protect organs from injury. Fat provides flavor and texture to food (think ice cream) and also leaves you satisfied for longer after a meal. Fat is a good source of energy providing 4 kcal/g. The body can rely on carbohydrate stores during periods of low energy intake. Fat in the diet allows for the transport of vitamins A, C, and E because they are fat-soluble.

- Lipids are an essential component of cell membranes, act as insulation under the skin, and protect organs from injury. - Fat provides flavor and texture to food (think ice cream) and also leaves you satisfied for longer after a meal.

The process of fat digestion begins even before you take your first bite of food. Just the smell of food can begin digestive juices flowing. The most common lipids found in foods are primarily in the form of triglycerides. These lipids are broken down during digestion to yield monoglycerides, glycerol, and free fatty acids. Drag the labels onto the flowchart to indicate the correct sequential order involved in lipid digestion. Rank from "Take a bite of pizza" to "Lipids are transported throughout the body."

- Mechanical digestion by chewing breaks food down. - Lingual lipase begins chemical digestion of food. - Gastric lipase digests some triglycerides. - The gallbladder secretes bile into the small intestine where it emulsifies fat into smaller globules. - With aid of pancreatic lipase, fats are further broken down into free fatty acids and monoglycerides. - Products of fat digestion are packaged into micelles and transported to the enterocytes. - Shorter fatty acids enter the bloodstream for transport, and chylomicrons are released into lymph vessels.

Before exploring the steps involved in fat digestion, absorption, and transport, you must first be able to use the vocabulary effectively. In this activity, match the correct term with the sentence that describes the structure or function involved in fat digestion and absorption. Match the words in the left column to the appropriate blanks in the sentences on the right.

- The enzyme gastric lipase secreted in the stomach begins the digestion of triglycerides. - The most common fat in foods are made up of three fatty acids attached to a glycerol backbone are called as triglycerides. - The enzyme which breaks down triglycerides into monoglyceride and free fatty acid is called as pancreatic lipase. - Micelles are carriers that consist of monoglyceride, fatty acids and lecithin and serve to transport digested fat from food to the intestinal cells. - When fat enters small intestine, an emulsifier called bile is released into the small intestine to break up the large fat globules to smaller fat droplets. - The gall bladder releases bile through common bile duct. - Cholesterol is a lipid that is made up of four connecting rings of carbon and hydrogen and is an important component of cell membrane as well as precursor for other essential compounds. - Lecithins are phospholipids that are used to make bile. - Chylomicrons are large lipoproteins that carry fats and cholesterol from the intestine through the lymph system and the blood stream.

Gallbladder

Bile

Which of the following statements describes the nature of emulsification?

Bile salts act to emulsify lipids in the small intestine, which helps pancreatic lipase access fats for further digestion.

Stomach

Gastric lipase