Essay --

Foods can supply carbohydrates in three different forms such as starch, sugar and cellulose (fiber). Starch as well as sugar are a big part and essential sources of energy for humans. Little amounts of carbohydrates in your daily eating habits would probably result in a lower number of calories in your diet. Although the tissues from the body need glucose all the time, your habits must contain some sort carbohydrates or substances which will pursuit glucose by digestion or also by metabolism. All things living require protein since it’s the major tissue builder and is a part of every cell in the body. Among other routinely habits, proteins helps to make hemoglobin in blood that carries oxygen to its cells also form anti-bodies that fight off infections and supply nitrogen and energy for DNA and RNA genetic material. Different kinds of Proteins are necessary for nutrition because they all contain amino acids. In between the 20 or more amino acids, the human body is unable to synthesize 8, these amino acids are called essential amino acids. Food containing protein can be have little biological value if it’s deficient in one or greater of the 8 essential amino acids they are lysine, tryptophan, leucine, methionine, isoleucine, valine, phenylalanine and threonine. Proteins that are of animal origin have the most biological value because they contain a higher amount of the normal amino acids. Fats are concentrated sources of energy because they give twice as much energy as either carbohydrates or protein. The functions of fats are to: make up part of the structure of cells, form a protective cushion and heat insulation around vital organs, carry fat soluble vitamins, and provide a reserve storage for energy. During periods of low foo... ...intestine wall, along with mucus and the digestive juices. Absorption takes place by simple diffusion, facilitated diffusion and active transport. Monosaccharides, amino acids, dipeptides and tripeptides are actively transported into the epithelial cells lining the wall. The fatty acids, glycerol and monoglycerides form complexes with bile salts called micelles. The micelles come into contact with epithelium cells and the fat-soluble fat components diffuse into the epithelium cell, leaving behind the fat insoluble bile salts. In the epithelium, the fatty acids and glycerol are reformed by the endoplasmic reticulum to make triglycerides. They are packaged into globules with cholesterol and phospholipids and then coated with protein to be passed out from the epithelial cell into the lacteal. Eventually these packages, called chylomicrons, are emptied into the blood.