Hoyle T
Nottingham University School of Nursing and Midwifery, Pilgrim Hospital, Boston, Lincolnshire.
Br J Nurs. 1997;6(22):1285-91. doi: 10.12968/bjon.1997.6.22.1285.
This article, the second in the nutrition series, presents an outline of food chemistry and the digestion of energy-producing foods. It is hoped that this will facilitate understanding of some of the principles of nutrition. A number of 'clinical points' are highlighted to emphasize the link between theory and practice. The processes by which the chemical building blocks (carbon, oxygen, hydrogen and nitrogen) are formed into more complex molecules such as proteins, carbohydrates and fats are explained. The gross anatomy of the digestive system is outlined and the sites where digestive enzymes are secreted are identified. Regulation of the digestive system by endocrine secretions and the nervous system is described and tabulated.
本文是营养系列的第二篇文章，概述了食品化学以及产能食物的消化过程。希望这将有助于理解一些营养原理。文中突出了若干“临床要点”，以强调理论与实践之间的联系。文中解释了化学组成成分（碳、氧、氢和氮）如何形成诸如蛋白质、碳水化合物和脂肪等更复杂分子的过程。概述了消化系统的大体解剖结构，并确定了分泌消化酶的部位。描述并列表说明了内分泌分泌物和神经系统对消化系统的调节。
