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Nutrition > Chapters 3, 4, 5, 6,17, 20 > Flashcards

Chapters 3, 4, 5, 6,17, 20 Flashcards

1
Q

gastrointestinal tract

A

alimentary canal

creates an open tube that runs from the mouth to the anus

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2
Q

digestive system

A

series of organs that prepare ingested nutrients for digestion and absorption and protect against consumed microorganisms and toxic substances

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3
Q

saliva

A

thin mucous like fluid secreted from any of the 3 salivary glands

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4
Q

exocrine glands

A

produce secretions that is released into a cavity

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5
Q

chemical digestion

A

occurs thru the action of saliva that not only moistens the food as we chew but also contains amylase, an enzyme that begins the digestive process of starches

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6
Q

mechanical digestion

A

teeth tear and pulverize food

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7
Q

bolus

A

portions of the pulverized/masticated food that are formed in a ball shape

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8
Q

peristalsis

A

involuntary movements of circular and longitudinal muscles that draws the bolus down the GI tract

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9
Q

mucosa

A

composed of mucous membrane that forms the inner layer of the GI tract

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10
Q

submucosa

A

lays under the mucosa

is a layer of ct

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11
Q

muscularis

A

thick layer of muscle tissue that surrounds the submucosa

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12
Q

serosa

A

outermost layer of GI tract made of serous membrane

the visceral layer of peritoneum lining abdominal pelvic cavity and covering visceral organs

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13
Q

gastrin

A

hormone secreted by stomach mucosa

increases the release of gastric juices when stomach is distended by food

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14
Q

chyme

A

semi liquid food mass that passes from stomach to duodenum

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15
Q

CCK choescystokinin

A

hormone secreted by intestinal mucosa

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16
Q

hormones

A

regulate the release of gastric juices and enzymes

act as messengers bt organs to cause the release of needed secretions

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17
Q

secretin

A

one of the first hormones released by the small intestine

causes the pancreas to send bicarbonate to the SI to reduce the acidic content of the chyme

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18
Q

bile

A

secreted by the liver and stored in the gall bladder released to emulsify fats to aid in digestion of lipids

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19
Q

absorption

A

process by which substances pas thru the intestinal mucosa into the blood or lymph

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20
Q

metabolism

A

set of processes thru which absorbed nutrients are used by the body for energy and to form and maintain the body structures and functions

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21
Q

GERD

A

heartburn

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22
Q

vomiting

A

reverse peristalsis

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23
Q

flatus

A

gas

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24
Q

diarrhea

A

passing of loose watery stool

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25
Q

function of mouth

A

chemical and mechanical digestion

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26
Q

function of the esophagus

A

carry bolus to stomach

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27
Q

function of pharynx

A

swallows food

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28
Q

function of gall bladder

A

stores and concentrates bile

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29
Q

function of liver

A

destroys blood

produces bile

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30
Q

function of SI

A

absorbs nutrients and water

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31
Q

function of pancreas

A

hormones reg blood glucose levels

neutralizes stomach acid

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32
Q

function of large intestine

A

reabsorbs water

forms and stores feces

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33
Q

anus

A

opens for elimination of feces

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34
Q

movement of food thru the stomach takes

A

2-6 hours

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35
Q

amount of time it takes chyme to pass thru SI

A

5 hrs

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36
Q

1st hormone released by SI

A

secretin

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37
Q

villi

A

finger like projections on SI walls that increase surface area

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38
Q

microvilli

A

hairlike projections on villi that also enhance absorption by their structure and movements

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39
Q

low carb diets work about

A

3 months

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40
Q

low fat diets work about

A

6-12 months

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41
Q

not much weight loss after 6-12 months

A

because you can metabolically adjust

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42
Q

diet industry is worth

A

billion dollars

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43
Q

you need to eat 500 calories less per day to

A

loose 1 pound

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44
Q

eat slow to

A

get full faster

45
Q

monosaccharides

A

composed of a single carbohydrate unit

glucose, fructose, glacatose

46
Q

disaccharides

A

two single carbohydrates bound together

sucrose, maltose, lactose

47
Q

most efficient form of energy

A

carbs

48
Q

main source of energy for the brain is

A

glucose

49
Q

glycogen

A

carbohydrate energy stored in the liver and in muscles

50
Q

glycogenesis

A

the process of converting glucose to glycogen

51
Q

carb digestion summary

A

mech/chem digestion in mouth
enzyme action halted by stomach acid
continued breakdown in SI brush border cells secrete specific enzymes for disaccharide hydrolysis and absorption of now monosacc.
some fiber is digested in LI by bac, feces form

52
Q

liver and muscles store glycogen for

A

carb energy

53
Q

sugar in foods is bad if

A

it is dessert

54
Q

dental caries/cavities caused by

A

sugar

55
Q

diet ideas

A

replace foods high in sugar for nutritious foods

56
Q

glycemic index

A

ranking of foods based on the level to which a food raises blood glucose leves compared w a reference food such as a 50g glucose load

57
Q

corn flakes have a high

A

glycemic index

58
Q

insoluble fibers

A

cellulose, lignin, hemicellulose

59
Q

soluble fibers

A

pectin
mucilage
guar and other gums

60
Q

diverticular disease

A

affects the large intestines of people in their 50-60s caused by consistently low intake of dietary fiber

61
Q

unrefined whole grain

A

contains all original components

uses all edible portions of the kernel

62
Q

refined grains

A

grains that have been taken apart

63
Q

enriched

A

means some of the nutrients were replaced

64
Q

any enriched white flour is still worse than

A

whole wheat flour

65
Q

lactose intolerance

A

disaccharide disorder

deficiency of lactase enzyme that hydrolyzes lactose

66
Q

dysphagia

A

any of the swallowing disorders

67
Q

main focus of medical nutritional therapy

A

is to provide nutrition and maintain/improve diets

68
Q

oral swallowing phase

A

voluntary

tongue presses food against the hard palate, forcing it down the pharynx

69
Q

pharyngeal swallowing phase

A

involuntary
wave of peristalsis forces bolus bt tonsillar pillars
soft palate draws upward to close posterior nares and resp stops momentarily
vocal chords approximate and larynx pulls upward covering airway and stretching esophagus open

70
Q

esophageal swallowing phase

A

involuntary

relaxation of upper esophageal sphincter allowing peristalsis wave to move bolus down the esophagus

71
Q

level 1 dysphagia diet

A

pureed

72
Q

level 2 dysphagia diet

A

mechanically altered

patients who can tolerate a minimum amt of easily chewed foods

73
Q

level 3 dysphagia diet

A

advanced

patients who can chew soft textures

74
Q

gastroesophageal reflux disease

A

heartburn frequently occuring 1-4 hrs after a meal

75
Q

lifestyle modifications for living w gerd

A 
elevate head of bed 6 inches
decrease fat intake
stop smoking
lose weigh if obese
avoid recumbent pos for 3 hrs
small frequent meals
avoid certain foods
avoid tight waist clothing
76
Q

peptic ulcer diseas

A

infection of helibacter pylori

use of anti inflam drugs

77
Q

dumping syndrome

A

stomach rapidly empties into SI

common after surgeries

78
Q

if you have dumping syndrome stay away from

A

simple carbohydrates

add complex carbohydrates

79
Q

celiacs disease

A

gluten sensitive enteropathy
chronic autoimmune disease in which the mucosa of the small intestine esp duodenum and proximal jejunum is damaged by glucose

80
Q

people with lactose intolerance are at risk for

A

vitamin D and Calcium def

81
Q

functions of lipids

A

specific char of foods caused by lipids

maintenance of physiologic health of our bodies

82
Q

food functions of fats

A 
energy
palatibility
satiety
satisfaction
digest slower
83
Q

triglycerides

A

largest class of lipids
compounds consisting of 3 fatty acids and one glycerol molc
can be solid/lq

84
Q

physiologic functions of fat

A

organ protectioon
stored energy
temperature regulation
insulation

85
Q

phospholipids

A

major component of cell membranes

serve as emulsifiers to keep fats dispersed in body fluids

86
Q

sterols

A

carbon rings

provide basic materials to make bile, vit D, sex hormones, and cells in brain/nervous tissue

87
Q

saturated fatty acids

A

frowned upon,

limit intake of beef, pork, lunchmeat, milk , butter, cheese

88
Q

job of mouth with fats

A

mechanical break down

89
Q

job of stomach with fats

A

chemical break down

90
Q

SI and fats

A

may not be completely broken down

91
Q

high fat foods are generally low in

A

fiber

92
Q

hydrogenation

A

changes fats from lq to solids

change from cis fatty to Trans fatty

93
Q

concern of dietary fat intake and

A

diet related diseases

94
Q

high intake of fatty foods is correlated w

A

low intake of other nutrients

95
Q

arteries

A

clog w plaque and cholesterol from high fatty foods

96
Q

organic compounds form from

A

amino acid chains and proteins

97
Q

essential aminos

A

must be eaten in the diet

98
Q

non essential aminos

A

11 aminos that the liver can create as long as structural components are available

99
Q

protein digestion

A

mouth mechanically digests food to smaller pieces that mix w saliva
stomach mucosa secretes pesinogen and is activated to pepsin by HCL
small intestine proteases continue hydroysis

100
Q

functions of proteins

A 
growth and maintenance
creation of communicators and catalysts
immune system response
fluid/electrolyte reg
acid/base balance
transportation
101
Q

antibodies

A

proteins produced by the immune system in response to protein/virus

102
Q

complete protein

A

contains all 9 essential amino acids in sufficient quantities that best support growths and maintenance of our bodies

103
Q

ash is the best

A

I love you so much

104
Q

vegetarian diets

A

vegan: only plants
lacto: plants and dairy
ovolacto: eggs plants and dairy

105
Q

malnutrition

A

any imbalance of nutrient intake

106
Q

dash diet

A

diet rich in fruits and veg, whole grains and low fat dairy to help lower blood pressure

107
Q

nat cholesterol education program emphasizes

A

LDL as a primary target for Chol lowering

108
Q

hypertension

A

first line of treatment plan is non pharmacological

based on lifestyle and diet changes

Nutrition (3 decks)

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