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;
93 Cards in this Set
- Front
- Back
|
Stomach: Summary |
Food storage (2-4 L, temporary) HC Acid kills bacteria, unfolds proteins, activate pepsin, inhibits amylase Produces chyme, moved through sphincter-->duodenum |
|
|
Mucus |
Protects stomach lining from pepsin and HCL |
|
|
Chyme |
Semifluid mass of partly digested food Stomach --> small intestine... stomach emptying regulated by signals from small intestine |
|
|
Small Intestines: Summary |
3 Sections: duodenum, jejunum, ileum Most of digestion and absorption (main site) Pancreatic enzymes digest food and bicarbonate neutralizes acid Bile breaks up fat Peristalis and segmentation moves chyme |
|
|
Large Intestines: Summary |
Absorb water, some vitamins and minerals Bacteria digest fiber, make vitamins K and some B's |
|
|
Large Intestine: Rectum |
Stores feces |
|
|
Small Intestine Secretion: Pancreatic Juice |
-Bicarbonate neutralizes stomach acid -Pancreaticamylase: carbohydrates into sugars -Pancreatic proteases:proteins intoamino acid -Pancreatic lipases: fats (lipids) into fattyacids |
|
|
Small Intestine Secretion: Brush border |
Secretes digestive enzymes Villi and microvilli |
|
|
Small Intestine Secretion: Liver & GB |
Secretes bile which emulsifies fat so lipases can access molecules Gallbladder stores bile |
|
|
Diffusion |
Simple diffusion- diffusion across membranes Osmosis- diffusion of water across membranes Facilitated diffusion- diffusion through a membrane protein with help from a carrier (fructose) |
|
|
Active Transport |
Movement of substances across membranes against concentration gradients REQUIRES ENERGY input (ATP) and a MEMBRANE PROTEIN (glucose, amino acids) |
|
|
Celiac Disease |
Gluten acts as an antigen Immune response damages villi Inherited |
|
|
Heartburn and GERD |
Occurs when stomach acid/contents moves from stomach into esophagus through sphincter GERD- gastroesophogeal reflux disease=chronic heartburn |
|
|
Peptic Ulcers |
Ulcers occur in esophagus, stomach, or small intestine from damage to lining by stomach acid or pepsin Caused by H. Pylori or aspirin/painkillers Pain, bleeding |
|
|
Gallstones |
Solid material accumulates in the gall bladder/bile ducts and blocks bile After gall bladder removal, bile drips into the smallintestines rather than being secreted whenfat is consumed so fat content of meals needs to be reduced |
|
|
Diarrhea |
Frequent, watery stools Substances move too quicklythrough the large intestines for water to be absorbed or when water is drawn from cells intothe lumen ofthe intestines |
|
|
Constipation |
Hard, dry stools which are difficult to pass Causedby: too little water, fiber, exercise; decreased strength of large intestinalmuscles, medications |
|
|
Digestive &cardiovascular systems |
-Water-soluble nutrients are absorbed into small blood vessels called capillaries -Lipid-soluble nutrients are absorbed into lymph vessels called lacteals -Blood from the digestive system enters the portal circulation andfirst travels to the liver for detoxification and conversion and storage of some nutrients |
|
|
Lymphatic System |
Absorbs fat soluble nutrients Removes fluid from tissues Contains immune cells to fight infection |
|
|
Metabolism: Cellular Respiration |
-Cells use oxygen to convert glucose, fatty acids, and amino acids into carbon dioxide, water, and energy (ATP) -ATP (adenosine triphosphate) contains high-energy bonds the cell can break to release energy to do work |
|
|
Alternate Feeding |
Enteral (tube) feeding TPN- Total parenteral nutrition |
|
|
Hepatic Portal Circulation |
-Responsible for directing blood from parts of the gastrointestinal (GI) tract to the liver -Substances absorbed in the small intestine travel first to the liver for processing before continuing to the heart |
|
|
CHO Functions |
Energy Lactose- used by nerve cells and to make milk Ribose and deoxyribose: Ribose in riboflavin Cell membrane signaling Cushioning and lubrication |
|
|
Monosaccharides |
One sugar molecule Glucose- most important carb fuel for the body Galactose- milk sugar Fructose- fruits and vegetables |
|
|
Disaccharides |
Two monosaccharides linked together Lactose- milk sugar Maltose- made when digesting starch Sucrose- white table sugar |
|
|
Hydrolysis |
Breaks sugar molecules apart |
|
|
Condensation |
Links two sugar molecules together |
|
|
Complex Carbohydrates |
Glycogen- animal CHO storage Starch- plant CHO storage Fiber- soluble and insoluble |
|
|
Oligosaccharides |
Complex carbs with short chain, less than 10 monosaccharides |
|
|
Polysaccharides |
Are long chains of monosaccharides and include glycogen and starch |
|
|
Soluble Fiber |
Dissolves in water Partially digested by bacteria in large intestine Helps lower cholesterol E.g. pectins, gums, hemicelluloses Sources- oats, apples beans |
|
|
Insoluble Fiber |
Does not dissolve in water Not digested by bacteria in large intestine Helps maintain bowel regularity and reduce risk of colon cancer E.g. cellulose, some hemicelluloses, & lignin Sources: wheatbran, rye bran, broccoli |
|
|
Whole grains |
Contain the whole kernel, including the bran, germ, and endosperm |
|
|
Refined grains |
Bran and germ most often removed leaving mainly the endosperm |
|
|
Refined grains additions |
May be enriched withthiamin, riboflavin, niacin and iron and fortified withfolate Enriched- nutrient was in a food, lost inprocessing, added back Fortified- adding a nutrient to a foodthat was never there |
|
|
Resistant Starch |
Natural structure of the grainprotects the starch molecules or cooking and processing alter digestibility |
|
|
How is CHO digested |
Slide 23 |
|
|
Lactose Intolerance |
Low levels of small intestine enzyme lactase The disaccharide lactose cannot be broken down into monosaccharides Lactosepasses into the large intestineswhere it is digested by bacteria Symptoms: gas,abdominal distension, cramping, diarrhea Obtain calciumfrom: tofu, legumes, dark green vegetables, canned salmon and sardines,calcium-fortified foods, calcium supplements, lactase-treated milk |
|
|
How are CHO metabolized |
Slide 29-31 |
|
|
Gluconeogenesis |
Body starts to break down some of our proteins for energy when CHO intake is low |
|
|
Ketosis |
Body starts to break down fats for energy and ketones when CHO is low Increased ketones in the blood Ketones can accumulate in bloodstream and cause issues |
|
|
Ketones/ketone bodies |
Acidic molecules produced by fat breakdown when CHO are not available to cells -Heart, muscleand kidneys use for energy -Brain adaptsafter 3 days to use ketones Produced withstarvation, low-carb diets (very low), diabetes |
|
|
Ketoacidosis |
Increased blood acidity from increased ketones |
|
|
Insulin |
Produced as a result of increased blood sugar levels Causes: glucose taken into cells decreased blood glucose |
|
|
Glucagon |
Produced with decreased blood sugar levels Causes glucose to be released from liver Leads to increased blood glucose |
|
|
Prediabetes |
Blood sugar level 100-125 while fasting |
|
|
Type 1 Diabetes |
Decreased insulin secretion Autoimmune destruction of insulin-secreting cells in the pancreas |
|
|
Type 2 Diabetes |
Insulin resistance Cells not responding to insulin...you can produce it, just not enough Related to obesity |
|
|
Gestational diabetes |
First observed during pregnancy May be increased risk of developing type 2 later in life |
|
|
Diabetes Signs & Symptoms |
Immediate Symptoms: excessive thirst,frequent urination, blurred vision and weight loss Long Term Complications: damage to the heart,blood vessels, kidneys, eyes and nervous system. Infections are more common inpatients with diabetes, and amputations may be necessary. |
|
|
Diabetes Management |
Treatment Exercise Low saturated fat, low trans fat, low cholesterol |
|
|
CHO and Cavities |
Cavities occur when bacteria that livein the mouth form colonies on teeth (plaque) If plaque is not removed, bacteria metabolizeCHO in mouth and create acid Acid dissolves tooth enamel and the underlying structures of the teeth andgums Incr. sucrose and starch bad |
|
|
Low CHO and Weight Loss |
Foods high in CHO stimulate insulin production which promotes energy storage, mostly from fat More insulin-->more stored fat Low CHO = less insulin Body produces more ketones, which suppress appetite |
|
|
Bowel Health and CHO |
High fiber decreases: constipation, hemorrhoids, risk for colon cancer, diverticula |
|
|
Diverticulosis |
Outpouching of the large intestines |
|
|
RDA for CHO |
130 g/day |
|
|
AMDR for CHO |
45-65% of total calorie intake |
|
|
AI for Fiber |
38 g/day men 25 g/day women Based on calorie intake Really 14 g of fiber per 1000 calories needed |
|
|
Lipid Functions |
Define body shape Lubrication of body surfaces Insulate the body from temperature changes Protect internal organs Help absorb fat-soluble vitamins Growth, skin integrity, fertility and thestructure and function of cell membranes (essential fatty acids) Production of hormones (cholesterol) Regulate blood pressure and blood clotting (polyunsaturated fatty acids) Energy |
|
|
Triglycerides |
Major form of lipid in food and in the body Consist of 3 fatty acids attached to a glycerol molecule If only one fatty acid is attached to the glycerol it's called a monoglyceride |
|
|
Fatty Acids: Saturated |
Contain carbons in a chain that are bound to two hydrogens (most animal fats contain) |
|
|
Fatty Acids: Unsaturated |
Contain some carbons that are not saturated with hydrogens (omega 3, omega 6) |
|
|
Polyunsaturated fats |
Unsaturated fats with 2 or more carbon double bonds Omega 3 and Omega 6, also industrialized trans fat |
|
|
Monounsaturated fats |
Unsaturated fats with 1 carbon double bond Olive oil, canola oil |
|
|
Essential Fatty Acids |
Cannot be made in the body, necessary in diet LINOLEIC (vegetable oils) ALPHA-LINOLEIC (omega 3 fatty acid...nuts, canola oil) |
|
|
Non-essential Fatty Acids |
Can be made by the body, not essential in diet, i.e. trans fat |
|
|
Trans fat |
Created when unsaturated fatty acids are partially saturated by hydrogenation Found naturally in dairy products |
|
|
Trans fat vs. Palm Oil |
Trans fat labeling pushed people to replace trans fat with palm oil Palm oil high in saturated fat |
|
|
Cis. vs. trans fat |
Cis= hydrogens on the same side (like sisters) Trans=hydrogens on opposite side (transcontinental) |
|
|
Phospholipids |
Lipids attached to a phosphate group Phosphoglycerides: can act as emulsifiers, form a lipid bilayer in membranes, helping to regulate what can pass into/out of a cell |
|
|
Sterols |
Lipid found in plants and animals Don't dissolve in water |
|
|
Cholesterols |
Cholesterol only found in animals Made by the liver 90% of cholesterol in the body is found in cell membranes Used to make vitamin D and steroid hormones (e.g. estrogen, testosterone) Diets high in cholesterol (from animals) can increase the risk of heart disease |
|
|
Plant sterols |
Can reduce cholesterol in the body Compete with absorption and utilization from animal cholesterol |
|
|
Fat digestion |
Slide 30 |
|
|
Lipid transport in blood |
Lipids are hydrophobic=water fearing Lipids surrounded by hydrophilic molecules for transport in blood |
|
|
Lipoproteins |
Transport particles for water insoluble lipids Triglycerides, cholesterol and fat soluble vitamins from small intestine, stored lipids from liver Created by combining water insoluble lipids, phospholipids and proteins |
|
|
Lipoproteins: Chylomicrons |
Formed in mucosal cells of small intestines Help to transport long-chain fatty acids into the lymphatic system and into the bloodstream to deliver triglycerides to body cells ------>Triglycerides in them broken down intoglycerol and fatty acids by lipoprotein lipase (inblood vessels) to cross membranes, then are reassembled into triglycerides incells |
|
|
Lipoproteins: VLDL |
Triglycerides produced in the liver are incorporated into entities called very low density lipoproteins VLDLs transport triglycerides out of the liver and into the body cells w/ help of lipoprotein lipase Remainder of VLDL particles are returned to the liver or converted to LDL |
|
|
Lipoproteins: LDL |
LIVER TO BODY, LETHAL Deliver cholesterol to the cells by binding to receptors Contain less triglyceride, more cholesterol Atherosclerosis |
|
|
Lipoproteins: HDL |
BODY TO LIVER, HEALTHY Transport cholesterol from cells to the liver where it is: broken down, turned to bile, transferred to organs that need it Helps prevent cholesterol from depositing in arteries Reduce heart disease risk |
|
|
Risk factors for heart disease |
Increased-- age, blood sugar, blood pressure, weight, LDL, cholesterol, triglycerides, smoking Decreased-- HDL, activity Family history |
|
|
Atherosclerosis |
A disease in which lipids and fibrous materials are deposited in artery walls Can narrow blood vessels and limit blood flowto tissues so that fewer nutrients and oxygen molecules are delivered Plaques can break through blood vessels and stimulate clot formation |
|
|
Fat replacers |
Olestra- sucrose&fatty acids, can cause loose oily stools Polysaccharides- pectins&gums, reduce fat and add soluble fiber Protein based fat replacers- made to mimic creaminess, cannot be used for frying because break down at high temps |
|
|
Sources of Protein: Animal |
High in saturated fat/cholesterol, provide B vitamins and some minerals, devoid of fiber |
|
|
Sources of Protein: Plant |
Low in saturated fat and cholesterol, high in fiber, phytochemicals, and unsaturated fat |
|
|
Functions of Protein: Structural |
Collagen (bones, skin, blood vessels, tendons) Keratin (nails, hair) Cell components (ion channels, Na/K pump) Contractile proteins (actin/myosin) |
|
|
Functions of Protein: Regulatory |
Enzymes (all) Hormones (some), chemical messengers (insulin, glucagon) Receptors (insulin, lipoprotein) Transporters (albumin, hemoglobin) Regulate/buffers: fluid and acid base balance Defense: antibodies, blood clotting--fibrin |
|
|
Functions of Protein: Energy |
Can be unpreffered source of energy Excess protein can be converted into fatty acids and stored as fat |
|
|
Amino Acids |
Building blocks of proteins |
|
|
Essential amino acids |
9 essentials Cannot be made in the body If missing, body proteins are broken down |
|
|
Nonessential amino acids |
11 Body can make them from other proteins |
|
|
Transamination |
When a nonessential amino acid is notavailable from the diet, it can be made in the body through this process |
|
|
Conditionally essential amino acids |
Only essential in times of illness or stress |
