Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
80 Cards in this Set
- Front
- Back
|
Starting on slide 37
|
Starting on slide 37
|
|
|
Essential nutrients:
|
- must be obtained from food
- body cannot make them for itself in sufficient quantities to meet physiological needs |
|
|
Know the gastrointestinal tract
|
Know the gastrointestinal tract
|
|
|
Mouth to the esophagus
|
Teeth crush & soften foods
Tongue tastes and moves food around Saliva moistens food Once food is swallowed, it’s called a bolus Food passes through the pharynx and across the epiglottis into the esophagus |
|
|
What is the life span of a red blood cell? How long is the life span of your digestive tract? How long is the life span of your skin
|
120 days
every 3 days 7 years |
|
|
How do the cows stomachs relate to ours?
|
- the 4th stomach is very similar
- cannot digest protein |
|
|
look at the layout of the stomach
|
look at the layout of the stomach
|
|
|
Esophagus to stomach:
|
- bolus slide down the esophagus .................. need more
|
|
|
The small intestine:
|
- chyme passes by the opening to the common bile duct (fluid enter from gallbladder, and from pancreas)
- travels through the duodenam, jejunum, and ileum - digestions completed |
|
|
Segmentation? occurs where? is what>
|
intestine,
- mixes the chyme with more gradual pushing - periodic squeezing, forcing the contents back a few inches - helps mix juices - provides access to absorbing surface |
|
|
WHat are the three parts of the large intestine? what do they do?
|
- Cecum
vermiform appendix is attached to cecum -Colon withdraws water from the chyme contains bacteria that produce beneficial vitamins like vitamin K - Rectum |
|
|
Appendicitis:
|
inflammation of the vermiform appendix
|
|
|
Appendectomy
|
surgical removal of the appendix
|
|
|
Where do digestive juices come from (5)
|
Salivary glands
Stomach Small intestine Liver (via gallbladder) Pancreas |
|
|
What do digestive juices include?
|
Water
Enzymes |
|
|
What are enzymes?
|
Are proteins
Facilitate chemical reactions Are not changed by the reactions |
|
|
Which glands excrete saliva?
|
Salivary in the mouth
|
|
|
Whats in saliva
|
Water
Salts Enzymes including salivary amylase pH 7 |
|
|
What does saliva do?
|
initial breakdown of carbs
- no other nutrients are affected |
|
|
What starts to break down in the stomach? because of what?
|
- initial breakdown of protein
- ensyme pepsin - hydrochloric acid (prevent bacterial growth |
|
|
What protects the stomach from hydrochloric acid?
|
muscus
|
|
|
What are minor events that happen in the stomach
|
fat digestion: lipase
sucrose digestion by stomach acid - attachment of protein carrier to vitamin B12 - salivary amylase is digested |
|
|
what is the pH of gastric juices?
|
2
|
|
|
What does pancreatic juice contain? what is its pH?
|
- enzymes that digest:
carbs, fats, proteitns - sodium bicarbonate to neutralize acidic chyme pH 8 |
|
|
What is Bile?
|
- secreted by liver, stored in gallbladder
- emulsies fat so enzymes can work on it |
|
|
What are emulsifiers?
|
substances that disperse fat in water
|
|
|
what is the pH of liver bile?
|
8
|
|
|
What is the rate of digestion?
|
- depend on contents of the meal
- more rapid with simple sugars - slower with fats |
|
|
Why do we cook?
|
to start the breakdown process
|
|
|
Plant cholesterol:
|
phytosterols
|
|
|
where does most absorption occur?
|
- small intestine
|
|
|
How long is the small intestine? what is its absorptive surface similar to?
|
10 feet long and 1 inch diameter
- tennis court |
|
|
What does the intestinal surface contain?
|
villi and micro villi which absorb nutrients
|
|
|
what is released into the blood?
|
Water-soluble and small fat molecules
|
|
|
How are nutrients released into the blood?
|
(goes by way of a vein to capillaries in the liver to vein and to the heart)
|
|
|
What does the liver do?
|
- major metabolic organ
- vLiver serves as a gatekeeper to defend against substances that might harm the heart or brain |
|
|
What is released to the lymph system?
|
larger fats and fat-soluble vitamins
|
|
|
How do fats get transported?
|
need packaging
Combine with special proteins to form chylomicrons, a type of lipoprotein |
|
|
What is the vascular system?
|
circularoty and digestive vascular
|
|
|
Circulatory system
|
Heart
Arteries Capillaries Veins Heart |
|
|
Digestive vasular system?
|
Heart
Arteries Capillaries in intestines Vein Liver Vein Heart |
|
|
Describe the lymphatic system? its role in digestive system?
|
Is a one-way route for fluids to travel from tissue spaces to the heart
Larger fats and fat-soluble vitamins travel this way They by-pass the liver and enter the blood stream near the heart |
|
|
How are lipids transported ? what is this called? What is it a type of
|
Travel bundled with a protein
Called chylomicrons, a type of lipoprotein As chylomicrons circulate, they remove the lipid contents and get smaller and smaller |
|
|
What are VLDL?
|
FIND OUT
|
|
|
How is VLDL made?
|
Liver picks up chylomicron remnants and makes VLDL
|
|
|
WHat is LDL?
|
low density lipids
- bad cholesterol |
|
|
How are LDL formed?
|
Triglycerides are removed and they become cholesterol rich LDL
|
|
|
What are lipids returning from the liver called?
|
HDL
|
|
|
What is HDL
|
high density lipids
|
|
|
What are the health implications of elevated LDL
|
heart disease associated
|
|
|
What aout HDL
|
associated with low risk of HD
|
|
|
What are ways to improve the HDL/LDL ratio
|
Weight control
Poly or monounsaturated fat instead of saturated Soluble fibers Physical activity |
|
|
How does fibre help the LDL/HDL ratio?
|
fibres bind dat from bile and allows it to be removed through waste systems
|
|
|
slide 1
|
slide 1
|
|
|
What is nutrition defined as?
|
“Nutrition” is the science of foods and the nutrients and other substances they contain, and their actions within the body (including ingestion, digestion, absorption, transport, metabolism and excretion).
|
|
|
what is the definition of food as told by the canadian food and drugs act?
|
food includes any article manufactured, sold, or represented for use as food or drink
|
|
|
How Do People Choose Food? just a big long list
|
Preferences
Habit Associations Ethnic Heritage & Tradition Values Social Interaction Emotional State Availability, Convenience, Economy Age Occupation Body Weight & Image Medical Conditions Health & Nutrition |
|
|
Why do people eat according to biology?
|
nourishment
|
|
|
What are examples of dietary intake tools? def/
|
techniques to assess nutrient and energy intakes
- diet history - 24 hr diet recel - food frequency questionnaire - diet records strengths and limitations: - economic, relying of people |
|
|
What is malnutrition?
|
Nutritional status is out of balance: too much or
too little of a particular nutrient or energy over a significant period of time |
|
|
What is undernutrition?
|
too little energy or too few
nutrients over time, causing weight loss or a nutrient-deficiency disease |
|
|
Overnutrition:
|
too much energy or too much of a
given nutrient over time, causing obesity, heart disease, or nutrient toxicity |
|
|
Iodine deficiency disorders
|
mental retardation
hypothyroidism goiter cretinism other growth and developmental abnormalities |
|
|
Osteoporosis
|
reduced bone mass
increased bone fragility increased risk of fracture |
|
|
Nutrients are what? used for what? what do they do? what may they reduce?
|
Substances obtained from food
Used to provide energy and structure Serve as regulating agents Promote growth, maintenance, and repair May also reduce risk of disease |
|
|
Six Classes of Nutrients:
|
Carbohydrate
Fats Protein Vitamins Minerals Water |
|
|
Energy Yielding Nutrients
|
Carbohydrate
Protein: has nitrogen Fat |
|
|
Vitamins
|
Are organic
Yield no energy Facilitate release of energy |
|
|
Minerals
|
Are inorganic
Yield no energy Facilitate release of energy |
|
|
Water:
|
: inorganic medium where all body processes take place
|
|
|
Dietary Reference Intakes (DRIs)
|
updated nutritional
standards Expanded on the traditional RDA values Set standards for nutrients that do not have RDA values Dietary standards for healthy people only Aim to prevent deficiency diseases and reduce chronic diseases |
|
|
LOOK AT DRI Chart. nice break down
|
LOOK AT DRI Chart. nice break down
|
|
|
Estimated Average Requirement (EAR)
|
The average daily intake level of a nutrient to meet
the needs of half of the healthy people in a particular life stage or gender group Used to define the Recommended Dietary Allowance (RDA) of a nutrient |
|
|
Recommended Dietary Allowance (RDA)
|
The average daily nutrient intake level that meets
the needs of 97% to 98% of healthy people in a particular category |
|
|
Adequate Intake (AI)
|
Recommended average daily nutrient intake level
based on observed and experimentally determined estimates of nutrient intake by a group of healthy people Used when the RDA is not available: calcium, vitamin D, vitamin K, and fluoride |
|
|
Tolerable Upper Intake Level (UL)
|
Highest average daily nutrient intake level likely
to pose no risk of adverse health effects to most people Consumption of a nutrient at levels above the UL increases the potential for toxic effects and health risks increases |
|
|
Estimated Energy Requirement (EER)
|
Average dietary energy intake to maintain energy
balance in a healthy adult Defined by age, gender, weight, height, and level of physical activity |
|
|
Acceptable Macronutrient Distribution Ranges (AMDR)
|
Ranges of energy intakes from macronutrients
that are associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients If nutrient intake falls outside this range, there is a potential for increasing our risk for poor health |
|
|
What is the AMDR for carbs, fat and proteins?
|
45-65%
20-35% 10-35% |
|
|
kCalories: Measure of Energy, how much in carbs, protein and fats?
|
Carbohydrates: 4 kcalories per gram
Protein: 4 kcalories per gram Fats: 9 kcalories per gram |
