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Diet & Nutrition > Lecture Exam 1 > Flashcards

Lecture Exam 1 Flashcards

1
Q

Acidic chyme in the small intestine
Secreted from duodenum wall
Stimulates pancreas
Bicarbonate rich juices secreted into the small intestine to maintain a slightly alkaline PH

A

Secretin

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2
Q

Responds to Fat or protein in the small intestine
Secreted from intestinal wall
Stimulates gall bladder and pancreas
Bile secreted to emulsify fats
Bicarbonate and enzyme rich juices secreted into small intestine to maintain slightly alkaline PH, digest fats and proteins, and slow GI tract motility

A

CCK cholecystokinin

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3
Q

Positive charge

Neutral charge

Negative charge

A

Proton

Neutron

Electron

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4
Q

Why is a neutral atom neutral ?

A

It has an equal number of positively charged protons in nucleus and electrons

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5
Q

How does a neutral atom become an ion ?

A

By gaining or losing an electron

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6
Q

How are ionic bonds formed ?

A

By gaining or losing an electron

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7
Q

Attraction between cations & anions

One atom electron donor
Another atom electron acceptor
Attraction between opposite charges draws two ions together

A

Ionic bonds

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8
Q

Strong electron bonds involving shared electrons

A

Covalent bonds

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9
Q

What type of bond is found between adjacent water molecules

A

Hydrogen bonds

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10
Q

Breaks a molecule into smaller fragments.

In the digestive tract break these molecules down into smaller fragments that can be absorbed

Catabolism

A

Decomposition

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11
Q

Assembles smaller molecules into larger molecules

The formation of water hydrogen and oxygen molecules is a ?

Anabolism

A

Synthesis

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12
Q

Parts of the reacting molecule are shuffled around to produce new products

Decomposition first then, synthesis

A

Exchange reactions

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13
Q

What is the PH scale used to determine ?

A

Measure solutions acidity and alkalinity

Indicates hydrogen ion concentrations

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14
Q

A gain of oxygen, or a loss of hydrogen or electrons, is a form of _________ and the net result is a DECREASE in potential energy of the atom or molecule

LOSS OF ELECTRON

A

Oxidation

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15
Q

Loss of oxygen, or gain of hydrogen or electrons, is a form of ________, and the net result is an increase in potential energy in an atom or molecule.

GAIN OF ELECTRONS

A

Reduction

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16
Q

An atom, ion, or molecule that contains unpaired electrons in its valence shell is called a

A

Free radical

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17
Q

The next simplest nutrient is water, a compound made of two elements hydrogen and oxygen. Minerals and water are ________ nutrients, which means they contain no CARBON

A

Inorganic

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18
Q

The other four classes of nutrients (carbohydrates, lipids, proteins, and vitamins) are more complex. In addition to hydrogen and oxygen, they all contain carbon, an element found in all living things; they are therefore called

A

Organic compounds

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19
Q

The process of digestion begins in the ?

A

Mouth

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20
Q

Is a flexible muscular tube that extends from the mouth through the esophagus, stomach, small intestine, and rectum to anus

A

GI tract

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21
Q

During chewing, the teeth crush large pieces of food into smaller ones, and fluids from foods, beverages, and salivary glands blend with these pieces to ease swallowing.

A

Mouth

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22
Q

The _____ has two sphincter muscles, one at each end. During a swallow, the upper esophageal sphincter opens.

The lower esophageal sphincter at the entrance to the stomach closes behind the bolus so that it proceeds forward and doesn’t slip back into the esophagus

A

Esophagus

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23
Q

Retains bolus for a little while before transferring it to the lower portion
Churns the bolus and adds digestive juices to it so it could become a semiliquid mass called chyme
Releases the chyme through he pyloric sphincter

A

Stomach

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24
Q

The chyme bypasses the opening from the common bile duct, which is dripping with fluids into the _______ from two organs outside the GI tract the gall bladder and pancreas.

A

Small intestine

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25
Q

Chyme passes through its three segments the ___________ almost 10 FT of tubing

A

Duodenum, Jejunum, and ileum

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26
Q

The ________ opens in response to swallowing

A

Upper esophageal sphincter

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27
Q

At the bottom of the esophagus, the ________ prevents reflux.

A

Lower esophageal sphincter

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28
Q

At the bottom of the stomach, the ________, which stays, closed most of the time, holds the chyme in.

A

Pyloric sphincter

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29
Q

At the end of the small intestine, the _________ allows the contents of the small intestine to empty into large intestine

A

Ileocecal valve

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30
Q

Stomach PH is

A

1.5-1.7

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31
Q

What substance accounts for the acid content of the stomach

A

Hydrochloric acid

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32
Q

When food has been digested in the stomach it becomes an acid substance known as what ?

A

Chyme

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33
Q

What enables the stomach to churn food

A

Segmentation

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34
Q

What is the role of bicarbonate

A

Neutralize the acidic chyme arriving in the small intestine from the stomach

35
Q

Most absorption takes place in the

A

Small intestine

36
Q

How are nutrients absorbed from the small intestine

A

Simple diffusion
Facilitated diffusion
Active transport

37
Q

Enzyme associated with carbohydrates digestion in the mouth

A

Salivary amylase

38
Q

What happens to fats in the mouth?

A

Fat digestion is minimal

39
Q

Lipid digestion in the small intestine

A

Fat is emulsified by bile/ lipases breakdown fats

40
Q

Is not an enzyme; it is an emulsifier that disperses fats in watery solutions, thereby giving digestive enzymes access to them

A

Bile

41
Q

An exocrine secretion made by the liver

A

Bile

42
Q

Secretin is released from ?

CCK is released from ?

A

Duodenum wall

Intestinal wall

43
Q

What is the function of the gall bladder

A

Store and concentrate bile

44
Q

How does protein digestion occur in the stomach

A

Hydrofloric acid breaks down protein in the stomach

45
Q

The protective coating of ______ around the kernel of grain is rich in nutrients

A

Bran

46
Q

The ______ contains the starches and proteins

A

Endosperm

47
Q

The _____ is the seed that grows into a wheat plant, so it is essentially rich in vitamins and minerals to support new life.

A

Germ

48
Q

Is the inedible part of a grain

A

Husk or chaff

49
Q

The process by which the coarse parts of a food are removed.

Grains have lost many nutrients during processing

A

Refined

50
Q

Have some nutrients added back

A

Enriched

51
Q

Have all the nutrients and fiber found in the original grain

A

Whole grain

52
Q

Contribute folate, vitamin A, vitamin C, potassium and fiber

A

Fruits

53
Q

Contribute folate, vitamin A, vitamin C, vitamin K, vitamin E, magnesium, potassium, and fiber

A

Vegetables

54
Q

Contribute folate, niacin, riboflavin, thiamin, iron, magnesium, selenium, and fiber

A

Grains

55
Q

Contribute protein, essential fat acids, niacin, thiamin, vitamin B6, vitamin B12, iron, magnesium, potassium, and zinc

A

Protein foods

56
Q

Contribute protein, riboflavin, vitamin b12, calcium, potassium, and when fortified, vitamin A and D

A

Milk products

57
Q

Contribute vitamin E and essential fatty acids

A

Oils

58
Q

Congress mandated that all grain products crossing state lines must be enriched with

A

Iron
Thiamin
Riboflavin
Niacin

59
Q

Provides valuable nutrition information such as serving sizes, nutrient quantities, and daily values

A

Nutrition facts label

60
Q

“Good source of fiber”

“Rich in calcium”

“Cholesterol free”

Low reduced or free

A

Nutrient claims

61
Q

“Diets low in sodium may reduce the risk of high blood pressure”

“ very limited and preliminary research suggests that eating one half to one cup of tomatoes/tomato sauce a week may reduce the risk of prostrate cancer”

A

Health claims

62
Q

Are permitted on labels to describe relationships between food and diseases or health related conditions

A

Health claims

63
Q

“Slow aging” “improve memory” “build strong bones”

“May reduce the risk of heart disease”

“Promote a healthy heart”

A

Structure function claims

64
Q

Is the body’s way of breaking down foods into nutrients in preparation for absorption

A

Digestion

65
Q

Inner space within the GI tract is called

A

Lumen

66
Q

The process of digestion begins in the

A

Mouth

67
Q

Prevents choking

A

Epiglottis

68
Q

When a mouthful of food is swallowed it passes through the

A

Pharynx

69
Q

The break down of food into nutrients requires secretions from five different organs

A

Salivary glands
Stomach
Pancreas
Liver
Small intestine

70
Q

An _____ is a protein that facilitates a chemical reaction making a molecule, breaking a molecule apart, changing the arrangement of a molecule, or exchanging parts of a molecule

A

Enzyme

71
Q

The enzymes involved in digestion facilitate a chemical reaction known as _____ the addition of water to break a molecule into smaller pieces

A

Hydrolysis

72
Q

The _____ contains water, salts, mucus, and enzymes that initiate the digestion of carbohydrates

A

Saliva

73
Q

The _______ acts primarily in protein digestion, the only major event that occurs in the stomach

A

Hydrochloric acid

74
Q

The acid is so strong that it causes the sensation of heartburn if it happens to reflux into the esophagus

A

Hydrochloric acid

75
Q

To protect themselves from gastric juice, the cells of the stomach wall secrete

A

Mucus

76
Q

Fingerlike projections

A

Villi

77
Q

In the crevices between the villi are tubular glands that secrete intestinal juices

A

Crypts

78
Q

Any nutrient molecule small enough to be absorbed is trapped among the _____ and then drawn into the cells

A

Microvilli

79
Q

The strong muscles of the _________ hold back waste until it’s time to defecate

A

Rectum and anal canal

80
Q

Organ system responsible for the movement of nutrients in the body

A

Digestive system

81
Q

Shortest segment
Middle segment
Last segment

A

Dueodenum
Jejunum
Ileum

82
Q

First to receive nutrients
Prepares nutrients for use by body
Detoxing substances

A

Liver

83
Q

Stimulates the stomach glands to secrete Hydrochloric acid

A

Gastrin

Diet & Nutrition (16 decks)

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