chapter 1- eating and digesting food

appetite

appetite

the desire for food

bile

a chemical produced in theliver that is released into the duodenum to physically break down or emulsify fat

chemical digestion

the breakdown of food using chemicals such as enzymes and acids

cholecystokinin

a hormone produced in the small intesine that suppresses the appetite after eating a meal high in fat

digestion

a process by which food is converted into substances that can be absorbed and utilized by the body

enzymatic hydrolysis

a chemical digestive process that breaks down food by breaking the bonds that hold together the molecular ‘building blocks’ within the food

gherlin

an appetite-stimulating hormone produced by the stomach

glycaemic index

a measure of how fast and how much a food raises blood glucose levels

leptin

a hormone produced by cells that store fat which suppresses appetite

macronutrients

the essential nutrients required by the body in large amounts

mechanical digestion

the use of physical force to break down food, such as chewing or the squashing movement of intestines

microbiota

microscopic living organisms such as bacteria, yeasts and viruses that live in the small and large intestine of all human beings

peptide YY

a hormone produced in the lower part of the small intestine that sends a signal to the brain, telling it to decrease appetite

satiety

a state or feeling of fullness after eating food

sensory apppreciation of food

the information humans get from their senses about food and how they interpret that information-sight, smell, taste, touch and hearing

trans fats

fats that are created artificially by a process called hydrogenation

unsaturated fats

monounsaturated or polyunsaturated fats

carbohydrates

used in the body to provide a source of energy

protein

used in the body for growth and repair and maintenance of body tissues

fats

used in the body as concentrated sources of energy, sources of vitamins A, D, E and K