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V bsorption
S j e movement of substances into or across
tissues; in particular, t e passage of nutrients
& ot er substances into t e walls of t e
gastrointestinal tract & t en into t e blood
stream.
V j e GI tract is a flexible muscular tube
from t e mout , t roug t e esop agus,
stomac , small intestine, large intestine
and rectum to t e anus.
S Facilitated Diffusion
6 Water soluble vits are absorbed by FD. j ey need a specific
carrier to transport t em from one side of t e cell membrane to
t e ot er
S ctive jransport
6 Glucose & must be absorbed actively. j ese nutrients move
against a concentration gradient, w ic requires energy.
V
S Stress ² decreased gastric acid secretion, reduced BF
to t e stomac , in ibits peristalsis
V Ñ
S lant protein less digestible t an animal protein
(Cooking protein increases digestibility)
S Frying food in fat at very ig temperatures, decreases
t e flow of digestive secretions
S Cold food may cause intestinal spasms
S W en food is consumed on an empty stomac ,
absorption faster
V ^
S Low [ ydroc loric acid], can cause gastric, stomac
lining inflammation.
V Constipation
V Diarr ea
V Diverticulosis
V Gastroesop ageal Àeflux (GEÀD)
V Irritable Bowel Syndrome
V Colon Cancer
V Gas
V Ulcers
V Functional Dyspepsia