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61 Cards in this Set
- Front
- Back
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Ulcers
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an erosion in the topmost layer, and sometimes underlying, layers of cells that form a lining. Ulcers of the digestive tract commonly form in the esophagus, stomach, or upper small intestine. Causes: Bacteria- heliobacter pylori or H-Pylori. Treatments: Antibiotics; once ulcer is cured, recurring again is unlikely
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Heartburn
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a burning sensation in the chest caused by backflow of stomach acid into the esophagus. Causes: Overeating, loose esophageal sphincter, tight clothing, lying down after a meal, and being overweight. Treatments: Avoid smoking, eat smaller meals, drink liquids an hour before or after, but not during meals, wear reasonably loose clothing, and relax after eating, but sit up. Also take antacids for treating occasional heartburn.
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Constipation
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infrequent, difficult bowel movements, which are also slow, hard and dry. Causes: Unhealthy or insufficient diet, inactivity, dehydration, or medication. Treatments: Go to the bathroom when your body first signals to defecate, choose more high fiber foods, drink plenty of water, become physically active and only take laxatives for short term use
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Diarrhea
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frequent, watery bowel movement. Severe, prolonged diarrhea robs the body of fluid and certain minerals, causing dehydration and imbalances that can be dangerous if left untreated. Causes: stress, diet, or irritation of the colon. Treatments: Rest for awhile, drink fluids (clear juices and broths) and avoid changing diet too drastically and quickly, electrolytes
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Irritable bowel syndrome
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intermittent disturbance of bowel function, especially diarrhea or alternating diarrhea and constipation. Causes: Diet, lack of physical activity, or psychological stress. Treatments: See a physician, avoid foods and decrease stress that aggravate IBS
5. Describe alcohol metabolism and identify the potential health benefits and negative consequences of alcoholic beverage consumption. Unlike food, which requires digestion before it can be absorbed, alcohol molecules diffuse right through the stomach walls and can reach the brain within a minute. Thus a person can become intoxicated almost immediately after drinking. Food in the stomach can slow the alcohol absorption. |
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monosaccharides
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glucose: a single sugar used in both plant and animal tissues for energy
§ fructose: also known as fruit sugar § galactose: part of the disaccharide lactose, milk sugar |
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disaccharides
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lactose: composed of glucose and galactose; sometimes known as milk sugar
§ maltose: composed of two glucose unites, sometimes known as malt sugar § sucrose: composed of glucose and fructrose; sometimes known as table, beet, or cane sugar and often, as simply sugar |
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polysaccharides
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Starch: a plant polysaccharide composed of glucose. After cooking, starch is highly digestible by human beings: raw starch often resists digestion.
· polysaccharides: another term for complex carbs; compounds composed of long strands of glucose units linked together. § Glycogen: a highly branched polysaccharide that is made and stored by liver and muscle tissues of human beings and animals as a storage form of glucose. Glycogen is not a significant food source of carbohydrate and is not counted as one of the complex carbohydrates in foods. § Fiber: the indigestible parts of plant foods, largely non-starch polysaccharides that are not digested by human digestive enzymes. Legumes are the best source of fiber-beans, peas, lentils. · soluble fibers: food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. · viscous: having a sticky gummy, or gel-like consistency that flows relatively slowly. · insoluble fibers: the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water. |
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Lipids
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Definition: A family of organic (carbon containing) compounds soluble in organic solvents but not in water
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Triglycerides (fats & oils)
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Chief form of fat in foods and in the human body (about 95% of lipids fall into this category)
a. Fats: lipids that are solid at room temperature b. Oils: lipids that are liquid at room temperature |
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Phospholipids
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Similar to Triglycerides but each has a phosphorus – containing acid in place of one of the fatty acids
2. Present in all cell membranes 3. Soluble in water!!! b/c of the phosphorus 4. Serves as an emulsifier (this is why mayo doesn’t separate) 5. Lecithin – the emulsifier in mayo a. Definition: a phospholipid manufactured by the liver and also found in many foods; a major constituent of cell membranes b. The body makes all the lecithin it needs |
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Sterols
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Definition: One of the three main classes of dietary lipids. Sterols have a structure similar to that of cholesterol.
2. Large, complicated molecules consisting of interconnected rings of carbon atoms with side chains of carbon, hydrogen, and oxygen 3. Cholesterol a. Serves as the raw material for making bile i. Bile: made by the liver from cholesterol and stored in the gallbladder. Emulsifies fat so that the enzymes in the watery fluids may contact it and split the fatty acids from their glycerol for absorption b. Definition: A member of the group of lipids known as sterols; a soft waxy substance made in the body for a variety of purposes and also found in animal-derived foods 4. Other Sterols a. Vitamin D b. Sex hormones |
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Protein deficiency
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loss of energy, poor growth, diseases marasmus (person is lean and shriveled all over) and kwashiorkor (swollen belly and skin rash, edema, fatty liver), inadequate energy, vitamins, and minerals, malnutrition, body functions not supported
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Protein toxicity
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health risks for heart, weakened kidneys, bones. Heart disease (excess homocysteine), kidney disease, adult bone loss, cancer etc.
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Water-soluble
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Vitamin C & B
o Dissolve in water. o Are easily absorbed and excreted. o Are not stored extensively in tissues. o Seldom reach toxic levels. |
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Fat-soluble
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Can be stored in the liver or other lipid tissues
o Can build up toxic concentrations o In general, they are absorbed in the lymph o Travel in the blood in association with protein carriers. |
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Vitamin A functions
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Has roles in gene expression, vision, maintenance of body linings and skin, immune defenses, growth of bones and of the body, and normal development of cells. Critical for reproduction. Absorption increases with age
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Vitamin D functions
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a member of a large cast of nutrients and hormones that interact to regulate blood calcium and phosphorus levels. It influences over 30 body tissues, from hair follicles to cells of the immune system
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Vitamin E functions
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acts as an antioxidant in cell membranes and is especially important for the integrity of cells that are constantly exposed to high oxygen concentrations, namely, the lungs and red and white blood cells
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Vitamin K functions
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Synthesis of blood-clotting proteins and proteins important in bone mineralization.
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Thiamin (B1) functions
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Part of a coenzyme needed in energy metabolism; supports normal appetite and nervous system function
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Riboflavin
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part of a coenzyme needed in energy metabolism, supports normal vision and skin health
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Niacin
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Part of coenzymes needed in energy metabolism
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Folate
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Part of a coenzyme needed for new cell synthesis
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Vitamin B 12
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Part of coenzymes needed in new cell synthesis, helps maintain nerve cells
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Vitamin B 6
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Part of a coenzyme needed in amino acid and fatty acid metabolism, helps convert tryptophan to niacin and to serotonin, helps make red blood cells
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Vitamin C
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Collagen synthesis (strengthens blood vessel walls, forms scar tissue, matrix for bone growth), antioxidant, restores vitamin E to active form, hormone synthesis, supports immune cell functions, helps in absorption of iron.
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Vitamin A food sources
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Collagen synthesis (strengthens blood vessel walls, forms scar tissue, matrix for bone growth), antioxidant, restores vitamin E to active form, hormone synthesis, supports immune cell functions, helps in absorption of iron.
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Vitamin D food sources
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Fortified milk (dried, evaporated, fluid, or soy)
· Butter, cream, fortified margarine contribute small amounts · Salmon · Shrimp · and the sun! |
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Vitamin E food sources
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foods supplying uncooked oils to supply vitamin E. cooking methods using high heat, such as frying, destroy vitamin E.
· margarine · salad dressings · wheat germ oil · mayonnaise · canola oil, safflower oil · sunflower seeds |
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Vitamin K food sources
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dark leafy greens: broccoli, lettuces, brussel sprouts, cauliflower, & cabbage
· liver (only animal source) · canola oil, soybean oil (small amounts) · fortified cereals · one egg or 1 cup milk (equal amount of vitamin K) · non-food source: intestinal bacteria babies administered a single dose at birth b/c sterile intestinal tract at birth, prevents hemorrhage |
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Vitamin C food sources
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orange juice
· sweet red pepper · green pepper · broccoli · brussel sprouts · grapefruit · sweet potato · bok choy · strawberries · white potatoes |
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Vitamin A deficiency
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tooth decay,night blindness,keratinization (keratin accumulates and clouds the cornea of eye)
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Vitamin D deficiency
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Rickets,abnormal growth,soft bones,
misshapen bones, |
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Vitamin E deficiency
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nerve degeneration
weakness difficulty walking leg cramps |
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Vitamin K deficiency
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may affect ability of blood clotting
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Vitamin C deficiency
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Scurvy(bleeding gums
loosened teeth muscle degeneration and pain depression disorientation bone fragility joint pain pinpoint hemmorrhages rough skin blotchy bruises) |
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Thiamin Deficiency
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Beriberi (wet [with edema]/dry [without edema])
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Riboflavin deficiency
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smooth magenta tongue
sore throat hypersensitivity to light |
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Niacin deficiency
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Pellagra
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Folate deficiency
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increased risk of neural tube birth defects
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Vitamin B12 deficiency
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nerve degeneration progressing to paralysis
tingling or numbness of skin |
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Vitamin E toxicity
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ow doses of vitamin E supplements are okay, but high doses have a high risk of death. UNCONTROLLED BLEEDING
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Calcium functions
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Integral part of bone structure
· Storage bank of calcium in bones · Bone formation · Milk calcium had been linked with having a healthy body weight normal blood pressure o Clotting of blood o Allows excretion of hormones, digestive enzymes, and neurotransmitters |
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Sodium functions
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Calcium in body fluids
o Regulates transport of ions across cell membranes (in nerve transmission) o Helps maintain Mineralization of bones and teeth · Nerve functioning · Muscle Relaxation · Muscle contraction (especially for heart beat) (Relaxation!) -Mason · May protect against hypertension, blood cholesterol, diabetes, and colon cancer · · maintaining fluid and electrolyte balance system (used to maintain volume outside of cells; is the most abundant positively charged ion outside the cells) · helps maintain acid base balance · essential to muscle contraction and nerve transmission |
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Potassium functions
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maintaining fluid and electrolyte balance and cell integrity (positively charged ion inside cells)
· maintaining heart beat · facilitates chemical reactions · supports cell integrity · assists in nerve functioning and muscle contractions critical acid/base buffers |
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Iodine functions
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part of thyroxin, hormone that regulates basal metabolic rate
hormone and muscle contraction growth and development |
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Iron functions
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component of two proteins: (helps them hold and carry oxygen and release it)
o hemoglobin (in red blood cells) which carries oxygen from lungs to body tissues. Heme Iron: Iron in animal tissues, darker meat has more Heme (Meat & Poultry). Non-Heme Iron: Iron in plants and in animal flesh, dried fruit, green and leafy vegetables. (everything else) Vitamin C helps increase absoption of non-heme iron o myoglobin (in muscle cells) which carries and stores oxygen for the muscles · helps enzymes to use oxygen · needed to make new cells, amino acids, hormones, and neurotransmitters |
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Zinc functions
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essential to:
o wound healing o sperm production o taste perception o fetal development o bone growth o growth and development in children |
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Selenium functions
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Protect body chemicals against oxidative destruction
· Assists enzymes that work with vitamin E to prevent formation of free radicals and oxidative harm to cells and tissues. · Activation thyroid hormone (which regulates body’s metabolism) |
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Fluoride functions
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Inhibits the development of dental carries
Strengthens tooth enamel, especially during formation Promote remineralization |
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Calcium food sources
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Sardines
· Cheddar cheese · Milk · Tofu · Turnip green · Waffle · Black-eyed peas · Broccoli · Legumes |
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Potassium food sources
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All fresh, whole foods: meat, milk, fruit, vegetables, grains, legumes
o orange juice o bananas o baked potato o salmon |
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Iron food sources
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clams
· Red meats · Fortified cereal · fish · poultry · shellfish · eggs · legumes · green leafy vegetables · dried fruit · beef liver · navy and black beans |
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Iron absorption
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Inhibits absorption:
·Too much zinc ·Tannins (in tea) ·Calcium and phosphorus in milk ·Phytates (accompany fiber in lightly processed legumes and whole-grain cereals) Increases absorption: ·MFP factor (meat, fish, poultry)in ·Vitamin C Also, the form of the iron ·Heme (iron containing part of hemoglobin and myoglobin in meat, poultry, fish) is much more absorbed than nonheme iron ·Nonheme (found in foods from plants and the nonheme iron in meats) is less readily absorbed |
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Zinc food sources
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protein- containing foods
· meats · fish · shellfish · Poultry · milk products (yogurt) · legumes · whole grains |
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Magnesium food sources
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Spinach
· Black beans · Soy milk · Black eyed peas · Bran cereal · Oysters · Yogurt · Nuts · Legumes · whole grains · seafood · cocoa |
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Ghrelin
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hormone that signals the brain to stimulate eating
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Satiation
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the perception of fullness that builds throughout a meal
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Satiety
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the perception of fullness that continues to suppress hunger in the hours after
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Atherosclerosis
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hardening of the arteries) The most common form of cardiovascular disease; characterized by plaques along the inner walls of the arteries.
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