It looks like this:
So, you just finished a wonderful Thanksgiving dinner with friends and family. The menu included:
Turkey with Bread Stuffing & Gravy
Honey-glazed, Mashed Yams with Browned Marshmallow Crust
Buttery Creamed Corn
Steamed Asparagus Spears with Sweet & Sour Sauce
Cranberry Sauce
Tossed Salad with Olive Oil & Balsamic Vinegar Dressing
Pumpkin Pie
Iced Tea & Coffee Beverage
In addition to water, mineral, and vitamin content of your food, the approximate nutrient composition of your servings included:
Turkey (240 g crude meat protein; 20 g fat; 15 g glycogen)
Bread Suffing (85 g bread [mostly starch polysaccharide]; 35 g disaccharide sucrose and 10 monosaccharide fructose [from onion & celery]; 20 g butter; 15 g plant fiber; seasoning)
Gravy (45 g greasy pan drippings from roast turkey [mostly animal triglycerides]; 25 g flour starch polysaccharide; 8 g protein; seasoning)
Yams (40 g starch; 30 g plant fiber; 20 g plant protein; 12 g honey [mostly simple sugars, glucose & fructose]; 12 g marshmallow [mostly, disaccharide sucrose]; 10 g fat [butter]; seasoning)
Corn (40 g corn starch; 10 g disaccharide maltose; 10 g plant protein; 8 g butter; seasoning)
Asparagus (15 g plant fiber; 10 g starch polysaccharide; 10 plant protein; 5 g fat [butter]; seasoning)
Cranberry Sauce (15 g plant fiber; 10 g disaccharide sucrose; 5 g monosaccharide fructose; 5 g plant protein)
Tossed Salad & Dressing (15 g plant fiber; 10 g starch polysaccharide; 5 g disaccharide sucrose; 5 g plant triglycerides; seasoning)
Pumpkin Pie (15 g starch polysaccharide; 10 g plant fiber; 10 g plant triglycerides; 5 g disaccharide sucrose; 5 g monosaccharides; seasoning)
Briefly respond to each the following questions (a concise two- to four-sentence response for each question) about the digestive processes and activities related to the consumption and digestion of this meal. Be as detailed and specific as possible by including names of digestive processes, specific materials that secreted by digestive organs and what nutrient they digest and how (enzymatic versus mechanical digestion), nutrients digested, and the products and fate of the digested materials.
1. What digestive process(es) occurred in the mouth, prior to swallowing? (Be sure to include terms related to consumption of the meal, mechanical [physical] and enzymatic [chemical] digestion, including one or more examples of digestive enzymes involved, and other processes.
2.What digestive process(es) occurred during swallowing?
3.Explain the nature of the digestive secretions from the stomach and the role that each specific chemical component in gastric secretions played during digestion in the stomach.
4.Explain what absorption, if any, occurred across the mucosa of the stomach (be specific with names of any materials absorbed from your Thanksgiving dinner that might have been available to be absorbed across the stomach mucosa).
5.Explain the role of the liver and its secretions in processing the nutrients from your meal. Be specific about any enzymatic or other secretions and how the liver secretions participated in the physical and/or chemical digestion of the ingested nutrients.
6.Describe the role of the pancreas and its secretions in processing your Thanksgiving dinner (be as specific as possible about particular pancreatic digestive enzymes and what food material [ s ] they digested).
7.Explain the digestive process (mechanical and enzymatic) that occurred in the small intestines and what materials were digested by enzymes released by glands in the small intestine wall. Also, provide details about modifications of the small intestine that facilitated absorption of various nutrients by the small intestine.
8.Describe the role the large intestines played in processing your Thanksgiving dinner, including the final stages of the digestive process.
9.Finally, roughly calculate the caloric content (kcal) of your Thanksgiving dinner, assuming 9 kcal per gram of lipid, 4.5 kcal per gram of carbohydrate, and 4 kcal per gram of protein.
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