Digestion and Food Essay

Digestion is the cash in ones chips drop of large insoluble regimen molecules into sm every(prenominal)er molecules so they can pass though the intestinal wall into the bloodstream and be transported passim the body. There be seven different pabulum groups in a balanced diet which should involve Carbohydrate, fat, water system, protein, fibre, vitamins and minerals. Although most diets contain these in some shape or form the fodders that contain most of integrity type fall into that category, a bellyacher fillet for example would fall under the protein category because it contains to a greater extent protein per hundred grams than any other nutrient.This assignment will explain the systems and processes necessary for the endorseion of a Beef devise and a chicken Tikka Masala with rice. In the digestion of a beef sandwich containing sliced Beef, bread, butter and a chicken Tikka Masala there argon different stages of where food is broken down(a). Enzymes are added at diff erent times to examine the food is absorbed properly. Digestion technically starts in the brain. Even before food touches your lips the stomach is already preparing for the food about to be ingested.The ingestion process starts with taking food into the mouth (eating and drinking). The purpose of this is so the food can be cut into smaller pieces and saliva is added before it is swallowed. This is where the first enzymes start work. There are two enzymes found in the saliva of the mouth, salivary amylase and lingual lipase. Amylase breaks down dietary carbohydrates such as monosaccharides, disaccharide sugars and complex polysaccharides (starch).Monosaccharides can be easily absorbed into the bloodstream so the others get to be broken down into these before they can be absorbed (Derrickson, Tortora 2006 p906). The salivary amylase starts to break down the polysaccharide starch found in the bread of sandwich and the rice in the chicken Tikka meal while it is being chewed. Once th e food has been swallowed it slides down the throat which extends into the defile. The smooth muscle, mucus and secretions in the esophagus enable the food to slide down easily into the stomach.At the end of the esophagus is the lower esophageal sphincter which connects to the stomach. The stomach is a j-shaped organ where food is mixed with gastric juices secreted by the lining. The gastric juices exist of water, enzymes and hydrochloric acid to kill any harmful bacteria (Parker 2007 p176). The main enzyme in the stomach is called pepsin which specialises in the break down of protein. Gastric pepsin breaks proteins into polypeptides, pancreatic trypsin, chymotrypsin and carboxypeptidase which change the polypeptides into peptides (Lippincott, Williams, Wilkins 2005 p224).The proteins in the beef leave-taking of the sandwich and chicken part of the Tikka Masala are broken down by theses enzymes in order to extract the essential amino acids found in the peptides so that they can b e easily absorbed in the small gut where the food moves to after the stomach has through its work. The intestinal mucosal peptidases in the small intestine break the peptides down into amino acids allowing this to happen. As the carbohydrate (rice and bread from the two meals) enters the stomach the salivary amylase is deactivated by the ph level.As the food then enters the duodenum which is the first part of the small intestine, another type of amylase is then added from the pancreas which changes the carbohydrates into bare(a) sugars (Parker 2007). The simple sugars are maltose lactose and sucrose. As these are pasted further into the small intestine the enzymes maltase, lactase and sucrase chop maltose, lactose and sucrose into smaller bits, more easily absorbed, which are eventually reborn to glucose and absorbed through the intestinal walls into the bloodstream (Collins 2007).Once this has happened the glucose is transported to the liver where it can be where it can be store d or distributed to cells throughout the body (Collins 2007). Fats fall under three categories, saturated (mainly found in living creature products) Unsaturated (fish, nuts) and Trans fats which are mainly found in vegetable oils and processed foods made from hydrogenated vegetable fats. Fats or lipids as there also known are diverse compounds that are grouped together because they are insoluble in water, but soluble in nonpolar solvents (Bailey 2008).This means lipids take longer to digest than carbohydrates and proteins. The fat content of the two meals comes mainly from the butter of the beef sandwich and the cream of the Masala sauce. The Short string triglycerides found in these are digested by gastric lipase in the stomach. The majority of fat digestion though is done in the small intestine where pancreatic lipase and bile salts are added.The bile salts emulsify fat into droplets which makes them water soluble allowing them to be absorbed more easily. The pancreatic lipase b reaks down fats and phospholipids into a mixture of glycerol, short and long-chain rich acids, and monoglycerides (Lippincott, Williams, Wilkins 2005 p224). Small finger like projections on the small intestine called Villi give it a large rise up area fashioning it easy for the absorption allowing the fatty acids and monoglycerides to pass through into the blood stream.Nearly all vital nutrients from food are absorbed in the small intestine and the left over abandon that passes into the large intestine afterwards is known as the chyme. The chyme descends through three main regions of the large intestine called the caecum, colon and rectum. During this journey sodium, chloride, and water are absorbed through the lining of the colon into the blood making less watery faeces to be excreted out of the anus.