Flashcards in Chapter 9-Nutririon and Digestion Deck (147):
1
What are two types of simple carbohydrates?
Monosaccharides
Disaccharides
2
What is a simple sugar?
Monosaccharide
3
What are two monosaccharides combined?
Disaccharide
4
What is formed from a long chain of simple carbohydrates?
Polysaccharides
5
Polysaccharides, formed from long chains of simple carbohydrates, are _________,which are found in such foods as bread, cereals, pasta, potatoes, and rice
Complex carbohydrates
6
Plants store glucose as the polysaccharide:
Starch
7
What is a kind of starch that is manufactured by the cells of animals and man?
Glycogen
8
What forms the walls of plant cells, and is made of very complex chains of glucose?
Cellulose
9
Cellulose is an important component of _________, substances which are not digested or made into a part of our bodies.
Dietary fiber
10
What slows digestion and aids the stomach and intestines in the absorption of nutrients?
Soluble fiber
11
What helps move the undigested waste materials along to keep the intestines clean and healthy?
Insoluble fiber
12
What are the main source of energy for doing things?
Carbohydrates
13
What percentage of our total calorie intake should our carbohydrates be?
45-65%
14
Cereals, bread, potatoes, pasta, and rice, are rich in:
Starchy carbohydrates
15
What is the process whereby a substance is combined with oxygen?
Oxidation
16
Fruits, honey, and cane and beet sugar are rich in:
Sugary carbohydrates
17
Fruits, vegetables, whole-grain breads and cereals, brown rice, dried beans and peas, nuts, milk, and seeds are the best sources of:
Carbohydrates
18
About half of the body's dry weight is composed of ____________, complex organic molecules used to build and maintain living cells.
Proteins
19
Proteins are made up of similar molecules called ___________, which are the building blocks of proteins.
Amino acids
20
What percentage of our Calorie intake should proteins be?
10-35%
21
What are the amino acids that our body does not produce, and must be obtained by the food we eat?
Essential amino acids
22
A protein that lacks any of the essential amino acids is often referred to as an:
Incomplete protein
23
Fats, oils, and fat-like substances are generally called _______, a varied group of compounds characterized by their insolubility in water.
Lipids
24
The most basic type of lipid molecule is the _________, a molecule of carbon and oxygen atoms attached to a long chain of carbon hydrogen atoms.
Fatty acid
25
In what kind of fatty acid is every possible bond to hydrogen occupied, and is said to be saturated because it cannot hold any more hydrogen atoms?
Saturated fatty acids
26
What kind of fatty acid is a hydrocarbon chain that possesses the ability to form one or more additional hydrogen bonds?
Unsaturated fatty acids
27
What is the term that describes an unsaturated fatty acid that has one additional hydrogen bond?
Monounsaturated
28
What is the term that describes an unsaturated fatty acid that has more than one additional hydrogen bond?
Polyunsaturated
29
What are the fatty acids that our body is unable to make and must be obtained from our diet?
Essential fatty acids
30
In cells, fatty acids are combined into larger molecules called __________, that consist of three fatty acid molecules attached to a single molecule called glycerol.
Fats
31
"True" fats are also called:
Triglycerides
32
Fats that are liquid at room temperature are called:
Oils
33
Products such as margarine and shortening, and most processed food are said to be made from:
Hydrogenated oils
34
What kind of lipid is used by our bodies to make bile, vitamin D, and important chemical messengers called hormones?
Cholesterol
35
What do our bodies store fat in and are found beneath the skin, around body organs, and between muscles?
Adipose cells
36
How much of our total Calorie intake should consist of fats?
25%
37
What are important organic substances which are found in plants and animals and in foods made from them?
Vitamins
38
Most vitamins serve as _________, special molecules that assist a cell's enzymes in performing their jobs.
Coenzymes
39
What are substances that neutralize harmful molecules called free radicals that would otherwise damage important cell parts?
Antioxidants
40
Which group of vitamins can be easily eliminated from the body, and consist of vitamin C and the eight B complex vitamins?
Water-soluble vitamins
41
Which group of vitamins can accumulate in the body if ingested in excess, consist of vitamins A, D, E, and K?
Fat or lipid-soluble vitamins
42
A disease caused by a lack of some substance in the diet is called a:
Deficiency disease
43
Processed foods to which vitamins have been added during the manufacturing process are known as:
Enriched foods
44
What condition occurs when one obtains too much of some vitamins?
Hypervitaminosis
45
Iron and iodine are called __________ because, though they are vitally important, they are needed in extremely small quantities.
Trace elements
46
Nearly 60% of the total body water is __________ (inside the body's cells) fluid.
Intracellular
47
What kind of fluid surrounds the cells, is found primarily in blood plasma, lymph, cerebrospinal fluid, and the joints?
Extracellular
48
When the body tissues absorb extra fluids and cannot maintain the proper water balance, a condition known as _________ results.
Edema
49
The common unit for measuring the energy of foods is the:
Calorie
50
Many nutritionists now refer to Calories as:
Kilocalories
51
The sum of all body activities related to the use of food and oxygen is called:
Metabolism
52
Our metabolism rate is lowest when we are at rest; this rate is called our:
basal metabolic rate (BMR)
53
Being overweight or _______ is commonly a reflection of bad eating habits and insufficient physical activity.
Obese
54
A healthy way to lose weight is to reduce Calorie intake to __________ Calories per day, eat a diet high in carbohydrates and low in fats, and exercise regularly.
1500-1800
55
The organs of the digestive system form a tube that extends from the mouth to the anus. This tube is called the:
Alimentary canal
56
What is the changing of food substances with large, complex chemical molecules into substances which have smaller, less complex molecules?
Digestion
57
Digestion takes place in a series of small steps that are controlled by special proteins called:
Enzymes
58
What is any substance which brings about or speeds up a chemical change but is not used up in the process?
Catalyst
59
What are the enzymes which control digestion and are produced by tiny secreting bodies called digestive glands?
Digestive enzymes
60
Digestive enzymes are produced by tiny secreting bodies called:
Digestive glands
61
Inside the mouth, or _________, food is lubricated and ground and digestion has begun.
Oral cavity
62
The mucous membrane is kept moist and lubricated by a slimy substance called __________, which is composed mainly of a compound of protein and sugar and is produced by the membrane's special secreting cells.
Mucus
63
What separates the mouth from the nasal passages?
Palate
64
What part of the mouth functions to push food between the teeth and help mix the food with mucus and saliva?
Tongue
65
Once the food has been broken down by the teeth, it is formed into a small ball, or:
Bolus
66
Thousands of taste buds cover the tongue's exterior, arranged in tiny projections known as:
Papillae
67
What are the digestive glands of the mouth which daily produce 1 to 1.5 liters of saliva?
Salivary glands
68
Salivary glands daily produce 1 to 1.5 liters of sticky digestive juice called:
Saliva
69
What part of the mouth function to cut, break, or crush food into smaller pieces so that it may be more easily digested?
Teeth
70
What are the four kinds of teeth on each jaw?
Incisors
Cuspids
Bicuspids
Molars
71
What kind of teeth on the jaw are the four front cutting teeth?
Incisors
72
What kind of teeth on the jaw are the two tearing teeth which flank the incisors?
Cuspids
73
What kind of teeth on the jaw are the four light-grinding teeth that are arranged as a pair on each side of the jaw next to the cuspids?
Bicuspids
74
What kind of tooth on the jaw are the six heavy-grinding teeth that are arranged three to a side at the back of the jaw?
Molars
75
The last molar on each side of the tooth is called a:
Wisdom tooth
76
At times, wisdom teeth may erupt too close to the adjacent mold and become stuck, so that they fail to grow up through the gums; wisdom teeth in this position are referred to as:
Impacted
77
What breaks food into small particles, increases the surface area of the food and thus aids digestion?
Mastication
78
What are the general parts of the tooth?
Crown
Neck
Root
79
What consists mainly of blood vessels and nerves, and is the inner part of the tooth?
Pulp
80
What is the bonelike layer which surrounds the pulp and forms the bulk of the tooth?
Dentine
81
What is the mineral substance which covers the crown, and is the hardest substance in the human body?
Enamel
82
The root of the tooth is fastened to the jaw by collagen fibers and a bonelike substance called:
Cementum
83
The throat, __________, is a funnel-shaped cavity at the back of the oral cavity.
Pharynx
84
What is the term that is used for tooth decay, or cavities?
Dental caries
85
The tooth decay process begins when sugar mixes with, __________, a sticky, colorless film of bacteria that is constantly forming on and between the teeth.
Plaque
86
Any plaque which is not removed by daily brushing and flossing begins to build up and form a hard deposit called:
Tar tar
87
When plaque and tar tar accumulate, the gums become tender and inflamed and are likely to bleed easily when the teeth are brushed. This periodontal disease is known as:
Gingivitis
88
If gingivitis is left untreated, the infection can cause __________, a disease in which the gums detach from the teeth and eventually the bones supporting the teeth are destroyed.
Periodontitis
89
What is the foot-long, muscular tube which connects the pharynx with the stomach, and when you swallow, it takes over and you lose control of what happens to the food?
Esophagus
90
What is the rhythmic wave of muscular contractions of the esophagus and digestive tract?
Peristalsis
91
What is the small flap of cartilage in the pharynx that closes over the top of the windpipe as you swallow to prevent food from entering the respiratory tract rather than the digestive tract?
Epiglottis
92
What is the saclike, J-shaped storage structure of the body that has a capacity of about three pints?
Stomach
93
All the different liquids or juices that the cells of of the stomach create are combined to form:
Gastric juice
94
What softens foods, kills bacteria, and reacts with certain minerals, making them soluble so they can better be absorbed through the walls of the small intestine?
Hydrochloric acid
95
Peristaltic movements in the stomach in combination with gastric juice secretions reduce the semisolid bolus to a thick liquid called:
Chyme
96
What produces a greenish-colored substance called bile?
Liver
97
What is the greenish-colored substance that is secreted from the liver and stored in the saclike gallbladder beneath the liver?
Bile
98
Bile is stored in the saclike _________ beneath the liver.
Gallbladder
99
What are the most important components of bile that help with digestion of fats in the small intestine?
Bile salts
100
The linkage between the fat-soluble ends and bile-salt molecules break large droplets into smaller droplets, a process called _________, to expose a greater surface area for digestive enzymes to attack.
Emulsification
101
Bile enters the small intestine from the gallbladder through the:
Common bile duct
102
What produces pancreatic juice and secretes this juice into small intestine through the pancreatic duct?
Pancreas
103
What contains several important enzymes including pancreatic lipase, which digest fats; pancreatic amylase, which digests carbohydrates; and trypsin, chymotrypsin, and carboxypeptidase, which act on proteins?
Pancreatic juice
104
The pancreas produces dissolved __________, which neutralizes the hydrochloric acid secreted by the gastric glands.
Sodium bicarbonate
105
What serves as the primary organ of digestion and absorption, is a long tube constructed of two layers of muscle; one layer runs lengthwise, and the other encircles the intestine?
Small intestine
106
What is the first ten inches of the small intestine?
Duodenum
107
What is the middle section of the small intestine?
Jejunum
108
What is the longest part of the small intestine?
ileum
109
What glands of the small intestine produce intestinal juice which contain several enzymes, including intestinal amylase, intestinal lipase, peptidase, maltase, sucrase, and lactase?
Intestinal glands
110
Food is made available to the body by ________, the movement of water, digested food, and other dissolved substances into the bloodstream.
Absorption
111
What are tiny, hairlike projections of the small intestine whose primary function is to absorb digested food?
Villi
112
What are the fine extensions of the cell membrane that give the villi cells a brushlike border that greatly increase their surface area?
Microvilli
113
In the center of each villus is another type of tubelike vessels called a ________, which are considered part of the lymphatic system, and eventually empty into the bloodstream.
Lacteal
114
Whenever the level of glucose in the blood falls below normal, the pancreas releases a hormone called ________ that signals the liver to convert glycogen back into glucose and release the glucose into the bloodstream.
Glucagon
115
If more proteins are consumed than the body needs to build and repair its tissues, the liver converts the excess amino acids into fuels the body can use and a waste substance called _________ that is removed from the bloodstream by the kidneys.
Urea
116
What is the saclike, J-shaped storage structure of the body that has a capacity of about three pints?
Stomach
117
All the different liquids or juices that the cells of of the stomach create are combined to form:
Gastric juice
118
What softens foods, kills bacteria, and reacts with certain minerals, making them soluble so they can better be absorbed through the walls of the small intestine?
Hydrochloric acid
119
Peristaltic movements in the stomach in combination with gastric juice secretions reduce the semisolid bolus to a thick liquid called:
Chyme
120
What produces a greenish-colored substance called bile?
Liver
121
What is the greenish-colored substance that is secreted from the liver and stored in the saclike gallbladder beneath the liver?
Bile
122
Bile is stored in the saclike _________ beneath the liver.
Gallbladder
123
What are the most important components of bile that help with digestion of fats in the small intestine?
Bile salts
124
The linkage between the fat-soluble ends and bile-salt molecules break large droplets into smaller droplets, a process called _________, to expose a greater surface area for digestive enzymes to attack.
Emulsification
125
Bile enters the small intestine from the gallbladder through the:
Common bile duct
126
What produces pancreatic juice and secretes this juice into small intestine through the pancreatic duct?
Pancreas
127
What contains several important enzymes including pancreatic lipase, which digest fats; pancreatic amylase, which digests carbohydrates; and trypsin, chymotrypsin, and carboxypeptidase, which act on proteins?
Pancreatic juice
128
The pancreas produces dissolved __________, which neutralizes the hydrochloric acid secreted by the gastric glands.
Sodium bicarbonate
129
What serves as the primary organ of digestion and absorption, is a long tube constructed of two layers of muscle; one layer runs lengthwise, and the other encircles the intestine?
Small intestine
130
What is the first ten inches of the small intestine?
Duodenum
131
What is the middle section of the small intestine?
Jejunum
132
What is the longest part of the small intestine?
ileum
133
What glands of the small intestine produce intestinal juice which contain several enzymes, including intestinal amylase, intestinal lipase, peptidase, maltase, sucrase, and lactase?
Intestinal glands
134
Food is made available to the body by ________, the movement of water, digested food, and other dissolved substances into the bloodstream.
Absorption
135
What are tiny, hairlike projections of the small intestine whose primary function is to absorb digested food?
Villi
136
What are the fine extensions of the cell membrane that give the villi cells a brushlike border that greatly increase their surface area?
Microvilli
137
In the center of each villus is another type of tubelike vessels called a ________, which are considered part of the lymphatic system, and eventually empty into the bloodstream.
Lacteal
138
Whenever the level of glucose in the blood falls below normal, the pancreas releases a hormone called ________ that signals the liver to convert glycogen back into glucose and release the glucose into the bloodstream.
Glucagon
139
If more proteins are consumed than the body needs to build and repair its tissues, the liver converts the excess amino acids into fuels the body can use and a waste substance called _________ that is removed from the bloodstream by the kidneys.
Urea
140
What is the five foot long large intestine that lies on top of the small intestine and joins the small intestine from the side instead of end to end?
Colon
141
At the junction where the small intestine is joined from the side is a pouch, called the cecum, that possesses a finger like structure that had no known function in digestion, but does secrete mucus and may help the body fight infections. What is this called?
Vermiform appendix
142
When the appendix becomes infected it causes _________, a condition that often requires surgery.
Appendicitis
143
Feces are stored in the rectum until they are passed from the body through the:
Anus
144
An uncommon but very severe form of food poisoning is __________, caused by the bacteria Clostridium botulinum.
Botulism
145
What is the common food infection caused when bacteria of the genus Salmonella get into your food and meat, fish, poultry, eggs, dairy products, and shellfish are frequent causes of this infection?
Salmonella
146
What is a rare disease in the United States, is the most serious of the salmonella infections, and maybe acquired from food or water contaminated with the bacterium Salmonella typhi, and spreads throughout the entire body?
Typhoid fever
147