Flashcards in Chapter 5 & 6 Deck (30)
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Digestion
process by which food is broken down in the go tract to release nutrients in forms the body can absorb
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absorption
process by which nutrients are taken into cells that line the GI tract
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transport
movement of nutrients though the circulatory system from one area of the body to another
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metabolism
sum of the vast number of chemical changes in the cell that ultimately product the material that are essential for energy, tissue building and metabolic controls
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salivary amylase
starch-splitting enzyme in the mouth that is secreted by the salivary glands
commonly called ptyalin (spittle)
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chyme
semifluid food mass in the GI tract that is present after gastric digestion
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gastrin
- hormone that helps with gastric motility
- stimulates secretion of gastric acid by the parietal cells of the stomach
- stimulates the chief cells to secrete pepsinogen
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pepsin
main gastric enzyme specific to proteins
- begins breaking large protein molecules into shorter-chain polypeptides
- gastric hydrochloric acid is necessary for its activation.
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pancreatic amylase
major starch-splitting enzyme
- secreted by the pancreas
- acts in the small intestine
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trypsin
protein-splitting enzyme
- produced in the pancreas
- released into the small intestine
- inactive precursor trypsinogen activated by enterokinase
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chymotripsin
protein-splitting milk curdling pancreatic enzymes
- activated in the small intestine from the precursor chymotrypsinogen
- breaks specific amino acid peptide links of protein
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carboxypeptidase
protein enzyme that splits off the carboxyl group (-COOH) at the end of peptide chains
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pancreatic lipase
major fat splitting enzyme
- produced by the pancreas
- secreted into the small intestine to digest fat
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mucosal folds
large visible folds of the mucous lining of the small intestine that increase the absorbing surface area
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villi
small protrusions from the surface membrane
- fingerlike projections that cover the mucosal surfaces of the small intestine
- further increase the absorbing surface area
- visible through a regular microscope
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microvilli
extremely small hair like projections
- cover all villi on surface of small intestine
- greatly extend the total absorbing surface area
- visible through an electron microscope
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catabolism
metabolic process of breaking down large substances to yield smaller building blocks
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anabolism
metabolic process of building large substances from smaller parts
- opposite of catabolism
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glycogenesis
anabolic process of creating stored glycogen from glucose
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lipogenesis
anabolic process of forming fat
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adipose tissue
storage site for excess fat
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gluconeogenesis
formation of glucose from non-carbohydrate substances (ex: amino acids)
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thermic effect of food
an increase in energy expenditure caused by the activities of digestion, absorption, transport, and storage of ingested food
- a meal that consists of a usual mixture of carbs, protein, and fat increases the energy expenditure equivalent to approximately 10% of the foods energy content
- ex: 300 kcal pizza would elicit an energy expenditure of 30 kcal to digest the food
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calorie
a measure of heat
- the energy necessary to do work is measured as the amount of heat produced by the body's work
- the energy value of a food is expressed as the number of kilocalories that a specified portion of the food will yield when it is oxidized in the body
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resting energy expenditure (REE)
the amount of energy (in kcal) needed by the body for the maintenance of life at rest over a 24 hour period
- often used interchangeably with the term basal energy expenditure, but in actuality it is slightly higher
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basal energy expenditure (BEE)
the amount of energy (in kcal) needed by the body for maintenance of life when a person is at complete digestive, physical, mental, thermal, and emotion rest
- ex: 10-12 hours after eating and 12-18 hours after physical activity
- measured immediately upon waking
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thyroxine (T4)
- thyroid prohormone
- the active hormone is T3
- the major controller of basal metabolic rate
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adaptive thermogenesis
an adjustment to heat production in response to changing environmental influence (external temperature, diet, etc.)
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what makes up the total energy requirement
RMR, physical activities, and thermic effect of food
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