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Bio Study Cards > Animal Nutrition > Flashcards

Animal Nutrition Flashcards

1
Q

herbivore dentition

A

large incisors to cut, bite or gnaw vegetation
a few have small canines
premolars for compacting and grinding
molars for chewing and grinding

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2
Q

herbivore jaw movement

A

very loose horizontal movement and limited vertical movement

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3
Q

carnivore dentition

A

small incisors for biting and cutting
large and cone-shaped canines for piercing and tearing
premolars and molars have sharp cutting edges for gnawing and cracking bones
molars for compacting, but food swallowed in chunks

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4
Q

carnivore jaw movement

A

very strong vertical movement, limited horizontal movement

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5
Q

omnivore dentition

A

incisors small and chisel-shaped for biting and cutting
canines small to large for tearing and piercing
premolars for compacting and grinding
molars for chewing and grinding

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6
Q

omnivore jaw movement

A

can use both horizontal and vertical chewing movements

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7
Q

herbivore energy requirements

A

directly from plants
not very active, chew cud and cellulose is then fermented
very low amounts of energy obtained from food source

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8
Q

carnivore energy requirements

A

directly from animal protein and fat compounds
very active during movement
very high amounts of energy obtained from food source

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9
Q

omnivore energy requirements

A

directly from plants and animal protein
energy requirements fluctuate- can be active and inactive
constant variety of energy provided according to need

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10
Q

functions of the alimentary canal - mouth, teeth and tongue

A

food in the mouth is mixed with saliva and chewed to break it up
the tongue pushes food against the cheeks
the teeth grind the food, increasing the surface area for enzymes to act on the food more quickly

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11
Q

functions of the alimentary canal - salivary glands

A

saliva wets the food and salivary amylase digests the starch

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12
Q

functions of the alimentary canal - epiglotttis

A

a flap that closes the windpipe when you swallow

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13
Q

functions of the alimentary canal - oesophagus

A

food-conducting tube that connects the mouth to the stomach

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14
Q

functions of the alimentary canal - stomach

A

here food is mixed with stomach juices. hydrochloric acid in the juice helps the enzymes to digest the food and also keeps the stomach free of harmful organisms. sphincters ensure the one-way movement of food and prevent reflux.

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15
Q

functions of the alimentary canal - liver

A

produces bile to emulsify large fat droplets into smaller droplets. these are then mixed with juices in the small intestine

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16
Q

functions of the alimentary canal - gall bladder

A

stores the bile until it is secreted into the small intestine

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17
Q

functions of the alimentary canal - pancreas

A

juices from this gland helps to break down food in the small intestine

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18
Q

functions of the alimentary canal - duodenum

A

first part of the small intestine where juices from the pancreas and bile are added to the food

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19
Q

functions of the alimentary canal - ileum

A

final part of the small intestine where enzymes help to complete digestion and the soluble nutrients are absorbed into the intestine wall and then go into the blood. Tiny folds called villi increase the surface area so absorption is maximised. The ileum opens into the caecum of the large intestine and the ileo-caecal valve at this junction prevents digested food from mixing with undigested waste.

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20
Q

functions of the alimentary canal - colon (large intestine)

A

water from the chyme is absorbed and moves into the blood. essential minerals and vit b are also absorbed. the solid waste remains in the colon until excretion.

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21
Q

functions of the alimentary canal - rectum & anus

A

opening to the exterior

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22
Q

function of incisor

A

biting off pieces of food

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23
Q

function of canine

A

tearing and biting food

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24
Q

function of premolar

A

for grinding

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25
Q

function of molar

A

for grinding

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26
Q

scientific term for chewing in the mouth

A

mastication

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27
Q

chewing in the stomach

A

grinding action as stomach churns

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28
Q

process of chewing

A

chewing makes food easier to swallow - mixes it with saliva in the mouth to form a bolus

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29
Q

define peristalsis

A

rhythmic contractions of the alimentary canal that pushes food from the mouth to the anus

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30
Q

where carbohydrases are produced

A

mouth, small intestine, pancreas

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31
Q

carbohydrases substrate

A

carbohydrates

32
Q

carbohydrases preferred ph

A

alkaline-neutral

33
Q

carbohydrase end-products

A

glucose

34
Q

where proteases are produced

A

stomach, small intestine, pancreas

35
Q

proteases substrate

A

proteins

36
Q

proteases preferred ph

A

acidic

37
Q

proteases end-products

A

amino acids

38
Q

where lipases are produced

A

small instestine

39
Q

lipases substrate

A

lipids

40
Q

lipases preferred ph

A

neutral

41
Q

lipases end-products

A

fatty acids and glycerol

42
Q

area of most absorption in humans

A

small intestine

43
Q

adaptations for absorption

A

a thin surface to speed up absorption
a large surface area to make absorption faster and more efficient:
- folds in intestines
- each fold has villi
- each villus has microvilli
plentiful blood supply to transport the products of digestion around the body

44
Q

villus structure

A
  • it has a single layer of columnar epithelial cells covering it, therefore making it easier for nutrients to pass through
  • goblet cells occur amongst the epithelial cells. these secrete mucus to ensure the absorptive surface is moist and clean
  • there is a lymph vessel called the lacteal within the core of each villus, which absorbs and transports the fats
  • the lacteal is surrounded with a network of capillaries, which absorbs and transports glucose and amino acids. these capillaries will eventually rejoin to form a venule, which carries the nutrients away
45
Q

the hepatic portal system

A

the nutrients that are absorbed by the small intestine enter the blood capillaries of the villi. these capillaries join to form larger veins which eventually empty into the hepatic portal vein. the hepatic portal vein carries nutrients to the liver.
fatty acids and glycerol are taken up by the lacteals of the villi. they are then transported by larger lymph vessels to the left thoracic duct. the left thoracic duct empties into the blood system through the left subclavian vein and superior vena cava and is carried to all parts of the body.

46
Q

assimilation

A

when nutrients such as glucose and amino acids are incorporated into cells this is the process of assimilation.
the liver is involved in glucose metabolism, the deamination of excess amino acids and the breakdown of alcohol, drugs and hormones.

47
Q

egestion (&defacation)

A

undigested matter remains in the intestines and must be removed to prevent infection and allow space for more food to be ingested.

48
Q

homeostatic control

A

the pancreas responds to the amount of glucose in the blood

49
Q

lowering blood glucose levels

A

when the blood glucose level is high, the pancreas secretes insulin. insulin stimulates the liver to convert the excess glucose into glycogen and store it. this lowers the glucose level in the blood and returns it to normal.

50
Q

raising blood glucose levels

A

when the blood glucose level is too low, the pancreas secretes the hormone glucagon. this stimulates the liver to convert the stored glycogen into glucose, which is then absorbed into the blood, raising the blood glucose level and returning it to normal.

51
Q

type 1 diabetes

A

when the pancreas does not secrete enough insulin

52
Q

type 2 diabetes

A

when the body can no longer respond to the insulin that the pancreas is producing

53
Q

rise in the incidence of diabetes

A

with the rise of obesity around the world, there is also a rise in the incidence of type 2 diabetes

54
Q

a balanced diet

A

eating enough of each nutrient to meet your daily needs

55
Q

vegans/strict-vegetarians

A

do not eat any animal material of any kind

56
Q

semi-vegetarians

A

do not eat red meat

57
Q

lacto-ovo vegetarians

A

eat eggs, milk and milk products but do not eat red-meat, fish or poultry

58
Q

vegetarian diet

A

a vegetarian diet is very healthy as long as it contains all the essential nutrients. vegetarians need to eat complementary proteins because not all the amino acids that the body requires can be obtained from a vegetarian diet. they may also need to supplement certain vitamins if they do not eat dairy products or eggs.

59
Q

halaal and kosher

A

muslims and jews, as part of their belief systems, do not eat pork. in addition, their meat must be halaal (conforms to the muslim dietary laws) or kosher (conforms to the jewish dietary laws)

60
Q

under-nutrition - kwashiorkor (cause)

A

high intake of carbohydrate but insufficient protein

61
Q

under-nutrition - kwashiorkor (symptoms)

A

swollen belly, stick-like limbs, sores on skin, swollen face and poor brain development

62
Q

under-nutrition - marasmus (cause)

A

lack of food of all groups - energy deficiency

63
Q

under-nutrition - marasmus (symptoms)

A

wizened face with deep-set eyes and tight skin, poor muscle development, little or no subcutaneous fat

64
Q

under-nutrition - anorexia (cause)

A

refusal to eat because of an abnormal body image and fear of becoming overweight

65
Q

under-nutrition - anorexia (symptoms)

A

skeletally thin - may die if continues to refuse food

66
Q

under-nutrition - bulimia (cause)

A

food available and often well-nourished but habitual vomiting after meals, often after binging on high-energy foods

67
Q

under-nutrition - bulimia (symptoms)

A

may have normal body weight; chronic bulimia causes tooth erosion because of constant vomiting of acidic stomach contents

68
Q

food allergies

A
  • when your body thinks that certain nutrients are actually toxic
  • can cause death as the trachea swells shut and cuts off air flow
69
Q

lactose intolerance

A

a common food allergy among african and asian populations. affected people cannot digest milk sugar (lactose) because they lack the enzyme lactase. this causes diarrhoea and intestinal cramps.

70
Q

coronary heart disease

A

the increasing incidence of coronary heart disease is thought by many scientists to be as a result of a western diet, which is high in red meat and fats. however, this is becoming more controversial as the incidence of coronary heart disease is rising but the amount of red meat and fat that people eat is generally falling, particularly in western countries.

71
Q

over-nutrition (obesity) - cause

A

excess intake of high-energy foods, usually carbohydrates

72
Q

over-nutrition (obesity) - symptoms

A

body weight is more than 20% higher than the average person of the same sex and height

73
Q

tooth decay

A
  • caused when sugary foods remain on the teeth
  • bacteria use the sugar, producing acids as a result
  • the acids then cause holes to form in the enamel of the teeth
  • can be prevented by brushing teeth after meals and before going to sleep, and by regular flossing
74
Q

alcohol and drug abuse

A

taking alcohol and other drugs simulates the natural high that food gives

75
Q

drug groups

A
  • stimulants (speed up metabolism)
  • depressants (slow down metabolism)
  • hallucinogens
  • analgesics (painkillers)
  • inhalants
  • designer drugs

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