(a) Transformation through a series of processes:
(1) Digestion.
(2) Absorption.
(3) Metabolism.
(4) Elimination.
(b) Factors influencing use of food:
(1) Stimulation of secretory cells through appetite juice (stomach); hormone secretin (intestines).
(2) Factors retarding use of food:—Fear, worry, anger, nervous excitement, fatty foods and alkaline carbonates (bacterial action causing fermentation and putrefaction).
PROBLEMS
(a) Outline the processes through which a slice of bread and butter must pass, from the time it is eaten until it reaches the blood stream.
(b) Outline with a diagram the manner in which the foodstuffs are utilized in the body.
(c) Show in the form of a table the effect of the enzymes on proteins, on fats, on carbohydrates.
FOOTNOTES:
[51] “Chemistry of Food and Nutrition,” by Henry Sherman.
[52] “Chemistry of Food and Nutrition,” by Sherman.
[53] “Chemistry of Food and Nutrition,” by Henry Sherman.
[54] Compiled from “Textbook of Physiology,” by Howell, and “Chemistry of Food and Nutrition,” by Sherman.