Learning Objectives

• Know the dietary sources, dietary requirements and the primary uses in the body of carbohydrates and proteins
• List the enzymes that participate in the digestion of carbohydrates and proteins in the GI tract
• Describe where, in the GI system, these digestive enzymes are produced and where in the GI tract their digestive action on saccharides and peptides might be observed
• Explain the significance of zymogens and pro-enzymes
• List the absorbable nutrients that would be produced from the digestion of saccharides and peptides
• Describe where, in the GI tract, and how these nutrients might be absorbed via enterocytes and into mesenteric veins
• Discuss some of the claimed health benefits of “indigestible” resistant starch (RS) and non starch polysaccharides (NSP)
• Define Glycemic Index and discuss its importance in carbohydrate digestion
• Define dispensable and non-dispensable amino acids
• Discuss the significance in the newborn with relation to resistance of protein to digestion in the stomach

Nutrition

• what are the 3 groups of nutrients?
• what are the recommended dietary proportions?
• what is the significance of glycemic index (GI)?
• what is the relative GI of a starch with high amylose or amylopectin?
• what are dispensable vs non-dispensable AAs?
• what are zymogens/ pro-enzymes?

Carbohydrates