GLOSSARY

Digestion is the process of breaking food down into small, absorbable molecules through mechanical and chemical digestion in the gastrointestinal tract, allowing the body to absorb nutrients and use them for energy, growth, and repair.

Overall Stages of Food Processing

• Ingestion.
• Propulsion: swallowing and peristalsis.
• Mechanical digestion: chewing, gastric churning, and segmentation.
• Chemical digestion: enzymes, acid, and bile.
• Absorption.
• Defecation.

End Products of Digestion

• Carbohydrates → monosaccharides (glucose, fructose, and galactose).
• Proteins → amino acids and di- and tripeptides.
• Fats → fatty acids and monoglycerides.
• Nucleic acids → nucleotides.

Timing

Gastric emptying: about 2–4 hours;