FOOD STUDIES AOS1: Dot point 1,2,7

• No chemical digestion (mouth)

  protein
• Release of enzyme pepsin which breaks down protein into peptides (stomach)

  protein
• Hydrochloric acid (gastric juices) help destroy bacteria (stomach)


  protein
• Pancreatic protease splits the peptides into separate amino acids (small intestine)


  protein
• Carried to the liver for storage

  protein
• Salivary amylase begins to digest polysaccharides (mouth)


  Carbohydrates
• Gastric juices destroy bacteria and stop action of salivary amylase (stomach)


  Carbohydrates
• Pancreatic amylase begins hydrolysis process (small intestine)


  Carbohydrates
• Breaking polysaccharides(many units)into disaccharides(2 units)to monosaccharides(l unit)

  hydrolysis process
• Pancreas releases insulin to regulate blood glucose levels and aid movement of glucose into cells(small intestine)


  hydrolysis process
• Absorbed into the blood capillaries via the villi and used for energy (small intestine)


  Carbohydrates
• Excess is converted to glycogen which is stored in liver and muscle tissue


  Carbohydrates
• Lingual Lipase begins to emulsify the fat (mouth)


  Fat
• Release of gastric juices destroy any bacteria (stomach)

  Fat
• Liver produces bile to emulsify the fat (small intestine)


  Fat
• Release of pancreatic lipase (enzyme) breaks fat down into fatty acids+ glycerol (small intestine)


  Fat
• Absorbed into the inner section of the villi (lacteal), mix with lymphatic fluid and recombine to form fats (small intestine)

  fat
• Move around the body in the lymphatic system as insoluble fat (small intestine)


  Fat
• Converted into soluble fat in the liver, excess is stored in muscle tissue

  Fat
• Lipase (enzyme)- fats, Protease (enzyme)- protein, Amylase (enzyme)- carbohydrates, Insulin (hormone)- regulates glucose levels

  Pancreatic juices
• Lipase (enzyme)


  fat
• protease (enzyme)


  protein
• amylase (enzyme)


  carbohydrates
• insulin (hormone)


  regulates glucose levels
• Sucrase- sucrose into glucose, Lactase- lactose into glucose + galactose, Maltase- maltose into glucose


  secreted by the small intestine to breakdown dissacharides
• sucrose into glucose

  Sucrase
• lactose into glucose + galactoe

  lactase
• maltose into glucose


  maltase
• monosaccharides, disaccharides, polysaccharides, fibre


  types of carbohydrates
• glucose (lollies), fructose (fruits), galactose (milk)


  monosaccharides
• maltose (malt sugar, milo), lactose (milk), sucrose (table sugar)


  disacccharides
• starches (cellulose such as skin of fruit and vegies, potatoes, grains)

  polysaccharides
• soluble, insoluble, resistant starch


  fibre
• Bile is produced by the liver and stored in the gallbladder until needed.
• Severity of food intolerance


  Depends on the quantity of offending food
• Food intolerance


  Chemical reaction in the body to substances found in foods
• Food intolerance cause

  Some people lack an enzyme/the ability to produce an enzyme in sufficient amounts to metabolise and digest certain foods/nutrients, or biochemical mechanics to transport it around the body
• Symptoms


  • Breathing problems
  • Stomach upsets
  • Skin rash
  • Could be mild, moderate, or anaphylaxis
• Allergen enters the body

  1. Digested

  2. Immune system reacts to the allergen by releasing an antibody

  3. Production of this antibody causes a range of reactions such as the release of histamine causing symptoms of an allergic reaction
• Food allergies


  Caused by an immune system reaction to a protein in a certain food