Without the
digestive tract, the human body would be
unable to absorb the nutrients needed from the foods ingested. The digestive tract is made up of the mouth,
stomach, small intestine, and the colon.
Each of these sections has a function that
allows the human body to break down and
absorb the macronutrients and discard
what it cannot take in. For
our bodies to metabolize macronutrients (carbohydrates, fats, and protein) in
our food, we first need to ingest it.
The digestive process begins at the mouth with
chewing that releases saliva and its enzymes. Each of these enzymes breaks
down a different form of macronutrient. Once the food has passed through the mouth into
the stomach, there are even more enzymes, with the addition of water and
hydrochloric acid. These break down the food into a liquefied form. Without
this stomach acid to aid in the breakdown, the food would not be able to pass
through to the small intestine. Within the intestines,
there are bacteria, bile from the gallbladder, and bicarbonate from the
pancreas to help neutralize any of the stomach acids
that had made its way into the intestinal tract with the liquefied food. While
humans eat a broad “range of bacteria, yeasts, and
molds in our food and water; some of these microbes can be harmful if they
survive and flourish” (Martin, 2006. Page 45, para 2).
Digesting Carbohydrates
When it comes to the digestion of carbohydrates,
the process starts as soon as it mixes with saliva and the enzymes it contains.
After leaving the mouth, the breaking down and digestion process continues in
the stomach until it is mixed with hydrochloric
acid, which stops the process of digestion. Once inside of the small intestine,
an enzyme from the pancreas along with enzymes from the intestinal lining break
the starch fragments into sugars that can
then be absorbed. Anything left over
after this process goes through to the large intestine where it gets mixed with
intestinal bacteria. (Sizer & Whitney, 2013). After this final
process, any indigestible fibers left over are excreted.
Digestion of Fats
Unlike
the process that happens with carbohydrates, only a small
amount of fat is broken down within the mouth. Even less fat is broken down while in the
stomach since it floats on top of the watery stomach fluid. Because of this,
fat is the last of the contents to leave the stomach for the small intestine. Once
the fat reaches the small intestine, bile,
and fat digesting enzymes break down fat
molecules into fatty acids. From this state,
it can be absorbed. However, as with all other substances going through the intestines, some do not and are excreted.
Digestion of Protein
While it is harder for the body to
break down and absorb fats than it is carbohydrates, it is the protein that takes the longest to break down.
As with all foods, the digestion and absorption of nutrients from protein
starts with the mouth. After the protein is softened and mixed with saliva, it makes its way to the stomach where
it is combined with stomach acid, thus
breaking it down further. Once the protein makes its way to the small intestine, it is
met with more enzymes as well as digestive juices from the intestines
and the pancreas. These juices and enzymes break the protein into smaller
pieces. (NIDDK, 2013). While some of the
proteins are absorbed in the small intestine, it is in the colon with its
beneficial bacteria where “almost all food protein is digested and absorbed”
(Sizer and Whitney, 2013).
As it can be seen, while the macronutrients of carbohydrates, fat, and protein go through the same systems in the process of digestion, how they are absorbed is very different. Without these processes, we would not be able to obtain the nutrients we need from the foods we eat.
As it can be seen, while the macronutrients of carbohydrates, fat, and protein go through the same systems in the process of digestion, how they are absorbed is very different. Without these processes, we would not be able to obtain the nutrients we need from the foods we eat.
References
Martin,
B. (2006). How Digestion Works. Total Health,
28(3), 44-51. Retrieved from EBSCOhost.
Sizer,
F. & Whitney, E. (2013). Nutrition: Concepts and Controversies
(13th ed.). Mason, OH: Cengage Learning.
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