Identify the type of food—carbohydrate, fat, or protein—that gives each of the following digestion products:


b. fatty acid

Verified step by step guidance

1. Identify the digestion process: Understand that digestion involves breaking down macromolecules into smaller units.
2. Recognize the macromolecule: Know that fats (lipids) are broken down into fatty acids and glycerol during digestion.
3. Understand the enzyme action: Realize that lipases are the enzymes responsible for breaking down fats into fatty acids and glycerol.
4. Connect the digestion product to the macromolecule: Since fatty acids are a product of fat digestion, the original macromolecule is a fat.
5. Conclude the type of food: Therefore, the type of food that gives fatty acids as a digestion product is fat.

Key Concepts

Fatty Acids

Fatty acids are the building blocks of fats and oils, which are classified as lipids. They are long chains of hydrocarbons that can be saturated or unsaturated, depending on the presence of double bonds. During digestion, fats are broken down into fatty acids and glycerol, which can then be absorbed by the body for energy or used in various metabolic processes.

Digestion of Fats

The digestion of fats primarily occurs in the small intestine, where bile salts emulsify fats, making them more accessible to digestive enzymes. Lipases, secreted by the pancreas, then break down triglycerides into fatty acids and monoglycerides. This process is essential for the absorption of dietary fats and the utilization of fat-soluble vitamins.

Macronutrient Classification

Macronutrients are the nutrients required in large amounts for energy and bodily functions, and they are classified into three main categories: carbohydrates, proteins, and fats. Each macronutrient serves distinct roles; carbohydrates provide quick energy, proteins are essential for growth and repair, and fats are crucial for long-term energy storage and cellular structure. Understanding these classifications helps in identifying the source of digestion products.