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Chapter 3 Flashcards

1
Q

Why do we eat?

A

Food provides us with energy
Food provides building blocks of life

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2
Q

Food Provides us with energy

A

energy produces heat
* internal body temperature
* allows chemical reactions

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3
Q

food provides building blocks of life

A

growth & repair of cells and tissue

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4
Q

Appetite

A

psychological desire to eat certain foods
- pleasant sensations/strong cravings related to food
- b/c appetite is a psychological desire one can train themselves to avoid/ignore cues

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5
Q

hunger

A

basic physiological sensation prompts the need for eating
- nonspecific drive

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6
Q

environmental cues trigger appetite

A

Food stimulates our senses
Taste: most important
Sight: food porn
Smell: the most ability to taste comes from a sense of smell
Texture: stimulates nerve endings sensitive to

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7
Q

Physiology Triggers Hunger
Hypothalamus

A

region of the forebrain above the pituitary gland
* deals with sensations such as thirst and hunger
* receives triggers from three sources to initiate hunger/satiation
* nerve cells, hormones & quantity/type of food

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8
Q

Trigger of the hypothalamus

A
  1. nerve cells
  2. hormones
  3. quantity/type of food
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9
Q

nerve cells
(line stomach)

A

As stomach fills…stretch/pressure receptors send signals to
hypothalamus indicating fullness

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10
Q

hormones

A
  • maintain blood sugar levels
  • stimulate food intake
  • stimulate fullness
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11
Q

quantity / type of food

A
  • Proteins (highest satiety value)
  • Carbohydrates (lowest satiety value)
  • Bulky foods (fibre) provide a sense of satiety
  • Solid foods are more filling than semi-solid foods or liquids
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12
Q

What happens to the food we eat?

A

the food undergoes three processes
1. digestion
2. absorption
3. elimination

** All of these processes occur within the gastrointestinal (GI) tract with the help of accessory structures

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13
Q

Where does digestion begin?

A

Oral Cavity
Mastication: temporalis, masseter, medial & lateral pterygoid
Dentition: teeth are different shapes / sizes

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14
Q

What do salivary glands produce

A

saliva
- moistens the food
Salivary Amylase (enzyme) catalyzes the digestion of starch into simple sugars
Lysozyme: antimicrobial agents

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15
Q

Swallowing

A

contraction of two sets of smooth muscle
Inner: circular smooth muscle
Outer: longitudinal smooth muscle

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16
Q

Role of Stomach

A

mix, digest & store food

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17
Q

Gastrin

A
  • (hormone) released from gastrin cells (G cells) in the lining of the stomach, duodenum and pancreas
  • vagus nerve (10th cranial nerve), stomach distension, elevated Ca++ initiate release of gastrin
  • stimulates parietal cells of stomach to secrete HCl
  • stimulates muscle contraction (three bands)
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18
Q

Stomach Digestion

A
  • hydrochloric acid (HCl)
  • pepsin
  • gastric lipase
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19
Q

Hydrochloric Acid (HCl)/ Gastric Acid

A
  • pH of 2.0
  • Denatures proteins (breaks bonds)
  • Converts pepsinogen into pepsin (active enzyme)
  • Kills bacteria & germs that come with food
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20
Q

Pepsin

A
  • digest proteins into smaller components
  • activates other enzymes needed for digestion
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21
Q

Gastric Lipase

A
  • enzyme which digests fat (small amounts in adults)
22
Q

Small Intestine

A

Absorb nutrients
- chemical digestion continues in the small intestine using pancreatic enzymes and bile
- most digestion and absorption of nutrients takes place in the small intestine

23
Q

Chyme

A

moved from stomach into the duodenum

24
Q

Small intestine surface area

A

the surface area increases via 3 modes
1. circular folds
2. villi
3. microvilli

25
Lining of the Small Intestine Villi
villi are constantly in motion and help trap nutrients - each has a capillary bed (used for water - soluble nutrients) - each has a lacteal (lymph vessels absorbs for fat - soluble nutrients) Deep Crypt Glands (between villi) - secrete intestinal juices (break down carbs, protein and fat)
26
Gallbladder aids in digestion CCK
entrance of fat/protein into small intestine triggers release of hormone cholecystokinin (CCK) - CCK causes release of bile from the gallbladder - Bile emulsifies fats
27
Pancreas aid is Digestion CCK
CCK causes the release of enzymes from the pancreas The pancreas manufactures, holds and secretes digestive enzymes Pancreatic Amylase: digestion of carbohydrate Pancreatic Lipase: digestion of fats Proteases: digest proteins ** insulin and glucagon regulate blood sugar levels **
28
small intestine absorption Transport/Diffusion
nutrients pass the membrane via a permeable membrane to reach blood or lymph vessel Simple Diffusion: most vitamins & minerals (small and can diffuse) Facilitated Diffusion: others such as vitamin B & C requires special carriers Active Transport: larger molecules i.e. glucose & amino acids
29
Small Intestine Mineral Absorption
absorption varies depending on the need Na, K & Cl - regulated by nerves/hormones that maintain water/salt balance Fe absorption increases/decreases based on body needs Zn, Cu & Mn use both simple and facilitated diffusion Water - is absorbed via diffusion along the entire length of the GI tract - majority absorbed across large intestine
30
Transportation of Nutrients/Fluids
Blood: travels through the circulatory system to all tissues - drops off nutrients & pick up waste products Lymph: travels through the lymphatic system - picks up fat, fat-soluble vitamins and leaked tissue fluid Kidney: filter & excrete the waste products picked up by blood as it circulates through the body.
31
Liver Regulates Nutrients
As blood leaves GI tract it is transported to the liver via the portal vein ~ liver has approx. 500 functions... * releases the nutrients as needed * Processes and stores monosaccharides, triglycerides & amino acids * Stores vitamins (Ex. Vit A & D) and manufactures blood proteins (immunoglobulins & fibrinogens) * Synthesize chemicals ie. Bile is synthesized by liver * Filters blood and removes wastes and toxins, ie. alcohol, medications and drugs
32
Large Intestine
Absorbs water & elimination of waste - Undigested food components move into the large intestine. - contains undigested (fiber, bacteria and water). - healthy resident bacteria ferment undigested food particles - by-products (i.e. short-chain fatty acids) are reabsorbed - stored for 12-24 hours for water & some nutrients absorption
33
Heartburn
caused by reflux of stomach acid overproduction of HCl OR weak gastroesophageal sphincter
34
GERD
more painful & occurs > 2 times/week
35
HB + GERD Causes/possible factors
cause unknown hiatal hernia - pregnancy - obesity foods - chocolate, high-fat meals, tomatoes smoking, alcohol
36
HB + GERD treatments
- avoidance of foods, stop smoking, using alcohol.. - antacids - tums - neutralize gastric acid
37
H2 Blockers Pepcid AC, Zantac etc.
- inhibits acid production before it starts - blocks histamine (chemical produced to stimulate gastric acid production) from binding to H2 receptor site in stomach
38
Proton-Pump Inhibitors Losec, Prevacid etc.
- Action is to inhibit gastric acid on a long-term basis - Short-term side affects; B12 deficiency - Long-Term side affects - malabsorption of calcium and magnesium - Increase risk of infections - Clostridium difficile and pneumonia
39
Peptic Ulcers
stomach (gastric ulcers) OR duodenum (duodenal ulcers)
40
Ulcer Symptoms
Mild Cases - burning 3-4 hours Serious Cases - eroded blood vessels bleed into GI tract - vomiting (of blood), bloody stools, anemia - complete perforation of GI wall - stomach contents leak into abdomen
41
Cause of Ulcers
erosion of the mucosa & submucosa layers by HCL and pepsin (enzyme) production Helicobacter pylori (requiring oxygen) - most gastric/duodenal ulcers and gastric cancer - 50% of the world population harbour H. pylori in the upper GI tract – only 20% develop symptoms - Treatment - antibiotics Non-steroidal anti-inflammatory drugs (NSAIDs) - aspirin, ibuprofen etc.
42
Celiac Disease Genetic Disorder
intolerance to gluten (protein in wheat, rye, triticale, hybrid or wheat & rye, & barley) * HLA-DQ2 gene (25% of Caucasians have gene; ~1% will develop celiac disease)
43
Celiac Disease What Happens?
the immune system responds to gluten as toxin - inflammatory response localized in small intestine. - Response destroys gluten but also erodes lining of small intestine - Leads to malabsorption (Vit. A, D, E, K, iron, folic acid & Ca) and malnutrition
44
Allergy
reaction to food OR hypersensitivity to a food caused by an activation of the immune system (NIAID 2003)
45
Intolerance
GI discomfort (gas, pain, diarrhea or constipation) caused by food
46
Food Allergies
Foods that stimulate an immune resposne - can lead to anaphylactic shock Health Canada & Canadian Food Inspection Agency (CFIA) have agreed on 9 foods; - peanuts (legumes) - tree nuts (brazil nuts, hazelnut etc) - sesame seeds - soy - milk - eggs - fish - wheat - sulphites
47
Inflammatory Bowel Disease
Two Diseases 1. Crohn's Disease 2. Ulcerative Colitis - no known cause - trigger inflammation (swelling/redness) in the intestines
48
Crohn's Disease
generally affects the ileum (may occur along any area from the mouth to anus) - inflammation occurs in several layers of tissues (mucosa, submucosa or muscularis externa) - Dilated blood vessels & extensive tissue damage - interferes with nutrient uptake (causing weight loss, diarrhea & unabsorbed fat – steatorrhea)
49
Ulcerative Colitis
affects the colon - Inflammation limited to mucosa layer causing bloody diarrhea
50
Irritable Bowel Syndrome
a disorder that interferes with normal colon function - most common disorder diagnosed by doctors .. 6% of Canadians diagnosed with IBS Symptoms - abd cramps and bloating - diarrhea and/or constipation - food moving too quickly/slowly thus movement of colon is disrupted Causes/Factors - no known cause - BUT NO inflammation in IBS - Due to certain foods or stress? - Caffeine (tea, coffee & colas) - Chocolate, alcohol, dairy etc. - Meal size, medications, stress etc.

Nutrition (5 decks)

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