Exam 1 Flashcards
(281 cards)
1
Q
Salivary ______ begins breakdown of carbohydrates
A
Amylase
2
Q
______ glands releases mixture of water, mucus, enzymes, and antibacterial agents
A
Salivary
3
Q
Digestive enzymes are specific to what class of nutrients?
A
Macronutrients
4
Q
Define absorption
A
The process of taking smaller molecules through intestinal cells into the bloodstream
5
Q
Hepatic portal circulation:
A
Transports water-soluble nutrients from small intestine to the liver
6
Q
Name a water soluble vitamin
A
Vitamin C
7
Q
Lymphatic circulation:
A
Transports lipids and fat-soluble vitamins from the small intestine to the lymphatic system
8
Q
Cell membrane provides a boundary between _______ and ________ environments
A
Extracellular, intracellular
9
Q
Define selectively permeable
A
Controls movement into and out of cells
10
Q
Define elimination
A
Process of removing undigested food and particles from body
11
Q
Colon:
A
Form, store, eliminate feces
12
Q
Normal feces contain what percentage of water and solids?
A
75% water, 25% solids
13
Q
Define oral cavity
A
Mechanical breakdown, moistening, and mixing of food with saliva
14
Q
What percentage of taste does olfactory cells account for taste?
A
80%
15
Q
What does saliva assist with?
A
Swallowing and taste sensation
16
Q
Dysphagia affects how people ______
A
Swallow
17
Q
What is the fourth leading cause of unintentional injury death?
A
Choking
18
Q
Does digestion occur in the esophagus?
A
No
19
Q
What moves food through esophagus to stomach?
A
Peristalsis
20
Q
List three main functions of stomach:
A
Temporary storage, production of gastric secretions needed for digestion, mixing of food with gastric secretions
21
Q
The Fundus is the _____ portion of the stomach
A
Top
22
Q
The _____ is the middle portion of the stomach
A
Body
23
Q
What’s the name of the lower portion of the stomach?
A
Antrum
24
Q
Define sphincter
A
Muscular valve that controls flow in the GI tract
25
The gastroesophageal sphincter is also known as what?
Lower esophageal sphincter
26
The gastroesophageal sphincter separates the _______ from the ________
Esophagus, stomach
27
GERD stand for:
Gastroesophageal reflux disease
28
Define nutrition
the science that links foods to health and disease
29
List the three most important factors determining our food choices
flavor, texture, and appearance
30
Routines and ______ are tied to some food choices
habits
31
What is a major media tool for capturing food interest of the consumer?
marketing and advertising
32
Is restaurant food healthy and why/why not?
no, they are calorie-dense, served in large portions, and of poorer nutritional quality
33
What two factors have become significant influences affecting food choices?
time and convenience
34
define hunger
physical internal drive to find and eat food
35
define appetite
the psychological external influence that encourages us to find and eat food, in the absence of hunger
36
define satiety
state of no desire to eat, a feeling of satisfaction
37
nutrients come from _____
food
38
list the three characteristics of an essential nutrient
has a biological function, omission results in the decline of function, replenishing restore biological function
39
What is the second leading cause of preventable death in the United States?
obesity
40
Poor _____ and _______ lifestyle are risk factors for chronic diseases
diet, sedentary
41
what is the first leading cause of death?
heart disease
42
what is an example of a nonmodifiable risk factor?
family history
43
list examples of modifiable risk factors
smoking, alcohol consumption, poor dietary habits, stress, poor sleep
44
obesity is the excessive amount of body fat relative to _______ tissue
lean
45
percent of adults aged 20 and over with obesity:
39.8%
46
percent of adults aged 20 and over with overweight, including obesity:
71.6%
47
the health cost of obesity in the united states is estimated to be as high as what amount of money annually?
$147 billion
48
are there good and bad foods?
no
49
hypertension:
blood pressure constantly elevated
50
diabetes:
a group of diseases characterized by high blood glucose
51
type 1 diabetes:
insufficient or no release of insulin by the pancreas and requires daily insulin therapy
52
this type of diabetes results from insufficient release of insulin or the inability of insulin to act on body cells; usually does not require insulin therapy
type 2
53
list the six classes of nutrients
carbohydrates, lipids, proteins, vitamins, minerals, water
54
define macronutrients and what the three macronutrients are
provides calories—needed in gram quantities in a diet. carbohydrates, proteins, and lipids/fat
55
carbohydrates provide _______ of calories in our diet
majority
56
what two simple sugars are examples of carbs?
monosaccharides and disaccharides
57
list the three examples of complex carbs
glycogen, starch, fiber
58
how many calories per gram do carbs provide?
4
59
are lipids/fats energy yielding?
yes
60
are proteins energy yielding?
yes
61
how many calories per gram does fat provide?
9
62
are proteins the main structural material in the body?
yes
63
when do proteins form?
when amino acids are bonded together
64
do micronutrients provide calories?
no
65
what are the names of the two micronutrients?
vitamins and minerals
66
what is the name of the nutrient that enables chemical reactions?
vitamins
67
which vitamins are fat soluble?
A, D, E, K
68
Vitamins B and C are ____ soluble
water
69
cooking destroys ______ soluble more readily than _____ soluble
water, fat
70
do vitamins contain useable energy?
no
71
_____ are inorganic substances that do not contain carbon atoms
minerals
72
minerals perform ________ functions
electrolyte
73
true or false: minerals provide no calories/energy
true
74
what is the recommended intake of water per day?
9-13 cups
75
water acts as a ____ and a lubricant
solvent
76
what do phytochemicals do?
reduce risk of cancer and cardiovascular disease
77
alcohol provides ____ kcal per gram and is not considered an _______ nutrient
7, essential
78
anthropos =
human
79
metric =
measures
80
define anthropometry
the scientific study of the measurements and proportions of the human body
81
a person with a BMI of less than 18.5 is considered:
underweight
82
a healthy weight BMI range is what range?
18.5-24.9
83
overweight BMI range is 25-___
29.9
84
obesity BMI range is ___-39.9
30
85
morbid obesity is a BMI greater than ___
40
86
does BMI directly reflect body fat percentage?
no
87
true or false: BMI measures body composition
no
88
what two factors are needed to calculate BMI?
height and weight
89
people who have a ______ amount of lean mass relative to _____ mass might be considered ______ by BMI standards
high, fat, obese
90
true or false: the apple shape body fat distribution is healthier than the pear shape
false
91
list the waist circumferences for men and women to be classified as having an apple shape
greater than 40" for men, greater than 35" for women
92
Rugae is the specialized lining of the _______
Stomach
93
The stomach can expand to what range of quarts?
One to two
94
Gastric stimulates the _________ cells to release hydrochloric acid
Parietal
95
Gastrin stimulates the chief cells to release _______ enzymes specific to fat and protein
Digestive
96
Gastric lipase is a _______ enzyme in the stomach
Digestive
97
Pepsin is a digestive enzyme that digests _________
Proteins
98
Define chyme
A soupy cream of wheat textured substance in the stomach
99
Chyme slowly passes through the ________ sphincter
Pyloric
100
What protects the stomach from its harsh acidic environment?
A gastric mucosal layer
101
Gastroesophageal reflux disease (GERD) is due to the _________ of acidic chyme
Backflow
102
Gastroparesis is a disease in which what?
The stomach cannot empty itself of food in a normal fashion
103
What are peptic ulcers?
Areas of the GI tract that have been eroded by hydrochloric acid and pepsin
104
What is the primary cause of ulcers?
A small spiral-shaped bacterium called Helicobacter pylori burrows itself into thick mucus layer exposing the underlying stomach layers to acidic gastric juice
105
What is the primary site for chemical digestion and absorption?
The small intestine
106
How long is the small intestine?
20 feet
107
The duodenum is the _______ segment of the small intestine
First
108
The middle segment of the small intestine is the _________
jejunum
109
What’s the name of the last segment of the small intestine?
Ileum
110
What are microvilli?
Hair-like projections on luminal surface of the enterocytes
111
What is the brush border?
The absorptive surface of the small intestine made up of thousands of microvilli
112
Which type of circulation is responsible for water soluble nutrients, glucose, and amino acids?
Hepatic portal circulation
113
Celiac disease is the immunological response to what protein?
Gluten
114
What happens in celiac disease?
Consuming gluten triggers reaction of antibodies attacking intestinal microvilli, causing them to flatten
115
Gluten is the combination of what two proteins?
Gliadin and glutenin
116
Gluten is found in what three grains?
Wheat, rye, barley
117
How is celiac disease diagnosed?
Blood test can detect antibodies to gluten. A biopsy of intestinal lining is definitive diagnosis
118
Lipids in small intestine must be ________ to undergo chemical digestion in small intestine
Emulsified
119
Define emulsification:
Process of breaking fat globules into smaller emulation droplets
120
What accessory organs are involved in lipid emulsification?
Liver and gallbladder
121
What is the lover’s main job?
Filter blood coming from digestive tract before passing it to rest of body
122
The liver also ________ the body
Detoxifies
123
The liver secretes ______ back into intestines
Bile
124
What is bile?
Dark green brown fluid produced by liver to aid lipid digestion in small intestine
125
Principal components of bile are what?
Cholesterol, bile salts, pigment bilirubin
126
What hormone stimulates the gallbladder to contract?
Cholecystokinin (CCK)
127
When gallbladder contacts, bile is released into the _____ _____________ (duodenum)
Small intestine
128
What is the role of the pancreas?
Providing bicarbonate, necessary to neutralize intestinal environment
129
What pH level is acidic chyme when it enters small intestine? Is it damaging?
2, damaging to unprotected lining of small intestine
130
What is the role of pancreas?
Providing digestive enzymes necessary for digestion of carbs, lipids, and proteins
131
Gastrin stimulates release of what into the stomach?
Gastric juice
132
Secretin stimulates the pancreas to release what?
Sodium bicarbonate
133
Cholecystokinin stimulates the ________ to contact and release bile
Gallbladder
134
Undigested material travels from ileum into the _______, the first segment of large intestine
Cecum
135
List major functions of colon
House bacterial flora to maintain healthy colon. absorb water, electrolytes and some vitamins. Form, store, eliminate feces
136
What are probiotics?
Live beneficial bacteria naturally created by process of fermentation
137
Prebiotics are what?
A non-digestible food ingredient that promotes growth of beneficial microorganisms in intestines
138
Dietary guidelines recommended that we consume what amount of all grains as whole grains?
Half
139
Dairy provides carbs in form of ________
Lactose
140
What is the major monosaccharide in the body?
Glucose
141
Glycogen is a carb made of multiple __________ molecules
Glucose
142
Glycogen is the storage form of _______ in humans
Glucose
143
Plants store glucose as ______
Starch
144
In plants, glucose is produced by _________
Photosynthesis
145
What happens to excess glucose?
Converted to fat
146
What is the preferred source of fuel for nervous system?
Glucose
147
What are ketone bodies?
Partial breakdown products of fat that contain three or four carbons
148
What is the main function of glucose?
Supply energy for use by body
149
What happens to monosaccharides after absorption?
They become glucose
150
Where is galactose found?
In nature, combined with other sugars. Like lactose
151
Maltose is a disaccharide made up of what?
Glucose and glucose
152
Lactose is made up of what?
Glucose and galactose
153
Sucrose is a disaccharide made of what?
Glucose and fructose
154
Maltose can be found in what?
Fermentation and alcohol production
155
What is the most abundant carb in dairy products?
Lactose
156
What is lactose intolerance?
The inability to digest lactose into glucose and galactose
157
Lactose intolerance is due to insufficient production of _______
Lactase
158
Sucrose is what type of sugar?
Table sugar
159
Sugar should be what percentage of your total calories?
5 percent
160
For a 2000 calorie diet, 5% of sugar recommendation would be what amount of grams?
25 grams
161
Oligosaccharides are carbs made of what amount of monosaccharides?
3-10
162
Oligosaccharides can be found in what foods?
Legumes, beans, vegetables
163
True or false: Oligosaccharides can be digested and absorbed
False
164
Soluble fiber can be classified as a ________
Prebiotic
165
Breast milk contains what type of carbohydrate?
Oligosaccharides
166
Polysaccharides contain many ________ units
Glucose
167
True or false: fiber is found in all plant-derived foods
True
168
Describe some characteristics of soluble fiber.
Dissolves in water, fiber inside plant cells, found in fruits, oat bran, legumes
169
List health benefits of soluble fiber:
Cardio disease prevention, lowers blood cholesterol levels (LDL), delayed gastric emptying and helps blood glucose control, colon cancer prevention
170
How does soluble fiber prevent colon cancer?
Bacterial fermentation of soluble fibers produces butyrate
171
Describe insoluble fiber
Does not dissolve in water, found in skins of fruits and vegetables, not easily metabolized by bacteria in large intestine
172
List health benefits of insoluble fiber
Decreases constipation, promotes colon health, enhance weight loss, reduce diverticulosis
173
How much fiber should you consume per day?
25-35 grams per day
174
True or false: complex carbohydrates maintain a steadier glucose level
True
175
Glycogen is a highly _______ polysaccharide
Branched
176
Glycogenesis:
The making or formation of glycogen. Insulin is necessary for production
177
Glycogenolysis
Breakdown of liver and muscle glycogen into glucose
178
What is carb loading:
Increasing muscle glycogen stores prior to endurance competition
179
Blood glucose is regulated by what two key hormones produced by pancreas?
Insulin and Glucagon
180
Describe insulin
Anabolic hormone that promotes energy storage and uptake of glucose into cells
181
Describe glucagon
Catabolic hormone that promotes energy availability and glycogenolysis
182
This type of diabetes occurs more on children, body stops producing insulin
Type 1 diabetes
183
What is the number two reason why people choose the food they do?
cost
184
Where are the feeding and satiety centers located in the brain?
hypothalamus
185
Carbs, lipids, and protein are classed as what type of nutrient?
macronutrients
186
Vitamins and minerals are classes as what type of nutrient?
micronutrients
187
Explain what simple sugars are and what are examples of them
small molecules found in fruits, vegetables, and dairy products
188
What nutrient is the main form for energy storage in the body?
lipids
189
Do lipids dissolve in water?
no
190
What state are butter and lard in when exposed to room temperature?
solid
191
Proteins are formed when ______ _____ bond together
amino acids
192
True or false: Vitamins B and C are fat-soluble
false
193
Where are water-soluble vitamins found?
fruits and vegetables
194
Are minerals destroyed during cooking?
no
195
If daily mineral needs are needed in less than 100 milligrams, that mineral is classified as a:
trace mineral
196
How much water does the average man need a day?
3 liters or 13 cups
197
How much water does the average woman need a day?
2.2 liters or 9 cups
198
On a daily basis, humans consume what amount of protein, fat, and carb combined?
500 grams or 1 pound
199
What is the typical amount of daily mineral intake?
20 grams or 4 teaspoons
200
True or false: daily vitamin intake totals around less than 300 milligrams
true
201
Define calorie:
amount of heat energy it takes to raise the temperature of 1 gram of water by 1 degree celsius
202
define kilocalorie:
amount of heat energy it takes to raise the temperature of 1000 grams (1 liter) of water 1 degree celsius
203
Obesity kills more than what amount of Americans per year?
200,000
204
How much money is spent on health care related to obesity each year?
$190 billion
205
What percentage range of calories should come from protein?
10-35
206
What percentage range of calories should come from carbs?
45-65
207
What percentage range of calories should come from fat?
20-35
208
Where does protein intake mainly come from in the diets of North Americans?
animal sources
209
True or false: Half the carbohydrate in North American diets come from sugars, the other half from starches
true
210
What percentage of college students meet the criteria for alcohol use disorders?
20 percent
211
For each sex, how many alcohol drinks should one drink per day?
no more than two drinks per day for men, one drink per day for women
212
What percentage of college students are at risk of developing an eating disorder?
30 percent
213
What is essential to survive type 1 diabetes?
Insulin injections and pumps
214
How is type 2 diabetes treated?
Weight loss, oral medications, diet therapy, insulin
215
List 3 types of lipids
Phospholipids, sterols (cholesterol), triglycerides
216
How many people in the US die from heart disease each year?
659,000
217
Many products of lipid digestion are ______
Hydrophobic
218
Interior of the enterocyte and circulatory system are ________
Hydrophilic
219
We make bile in ______, we store bile in ________
Liver, gallbladder
220
Describe lipoproteins
Spherical particles made up of varying amounts of triglycerides, cholesterol, cholesterol esters, phospholipids, and proteins
221
What does LDL (cholesterol) do?
Carry cholesterol made by liver and from other sources to cells
222
What does HDL (protein) do?
Contributes to cholesterol removal from cells and, in turn excretion of it from the body
223
Low density lipoprotein is for ______
LDL
224
Does water and fat mix easily?
No
225
Why is HDL cholesterol good?
Picking up excess cholesterol and delivers them back to liver
226
Describe sterols
Multi ringed structures that do not have a glycerol backbone. Waxy substance that does not readily dissolve in water
227
Cholesterol is found in only ______ foods
Animal
228
Describe the functions of cholesterol
Makes the membrane more fluid, produced by the liver, found in only animal products, used to form bile acids.
229
Cholesterol forms what type of important hormones?
Estrogen, testosterone, vitamin D
230
Endogenous cholesterol is found where?
Made in the body
231
Our livers makes how much cholesterol per day?
800-1500 mg/day
232
Exogenous cholesterol is found where?
Obtained from outside the body
233
What is the most common form of fats and oils?
Triglycerides
234
Triglycerides are lipids composed of a _______ molecule to _______ fatty acids
Glycerol, three
235
List sources of triglycerides
Dietary fat, adipocyte (adipose cells)
236
List dietary sources of saturated fatty acids
Lard, beef fat, pork, lamb, butter, coconut, palm
237
What is the physical characteristic of saturated fat in animal sources?
Solid
238
Soft or liquid physical characteristics of saturated fat are found in ______ sources
Plant
239
High intake of Saturated fatty acids increase what type of cholesterol levels in your blood?
LDL
240
What percentage of the total calories is recommended for saturated fatty acids?
7-10%
241
List animal-based sources of saturated fat
Dairy, meat, lard
242
List plant-derived sources of saturated fat
Palm oil, cooking margarine, coconut oil, milk, cream
243
Coconut oil contain what percentage of fatty acids being saturated?
90%
244
List sources of monounsaturated fat:
Olive oil, canola oil, peanut oil, nuts, seed, avocado, poultry
245
What is the physical characteristic of monounsaturated fats?
Thick liquid or soft at room temperature
246
List health effects of monounsaturated fats
Decrease blood cholesterol
247
List traditional features of the Mediterranean diet
Olive oil as main fat, abundant fruits and vegetables, daily intake of small amounts of cheese and yogurt, weekly fish intake, limited eggs and red meat, regular exercise and test, moderate wine intake
248
Food sources of monounsaturated fats include:
Olive oil, canola oil, peanut oil, nuts, avocados
249
List main sources of polyunsaturated fats:
Sunflower oil, corn oil, safflower oil, fish oil, nut oils
250
List the physical characteristic of polyunsaturated fats
Liquid
251
List omega-3 fatty acid sources
Nuts, seeds, fish oil, flax seed, oil, chia seeds, canola, walnuts, mussels, crab, shrimp, and soybean oil
252
What is the recommended intake of fish servings per week?
2 servings
253
List the fishes highest in omega-3 fatty acids
Mackerel, lake trout, herring, sardines, albacore tuna, salmon, halibut
254
What are non-fish sources of omega-3 fatty acids?
Walnuts, chia seeds, flaxseeds, canola oil, soybean oil, flaxseed oil
255
Describe the keto diet
Developed to treat epileptic children, endorsed by celebrities, one of many low carb diets
256
Compared to carbs, _____ contain more carbon-hydrogen bonds and fewer carbon-oxygen bonds.
Lipids
257
A triglyceride is composed of three fatty acids attached to a _______ backbone
Glycerol
258
At the alpha end of a fatty acid is an ____ group; at the omega end is a ______ group
Acid, methyl
259
Dietary fats are complex mixtures of many different _______ acids
fatty
260
The terms saturated and unsaturated refers to the amount of _________ atoms that attach to the carbons in a fatty acid
Hydrogen
261
The carbons that make up the chain of a _________ fatty acid are all connected to each other by single bonds
Saturated
262
Saturated fatty acids are saturated with __________
Hydrogen
263
A fatty acid with one double bond is ______________________
Monounsaturated
264
If two or more of the bonds between the carbons are double bonds, the fatty acid is less saturated with Hydrogens—these fatty acids are __________
Polyunsaturated
265
What are the two essential fatty acids for humans?
Linoleic acid and alpha-linolenic acid
266
Humans convert linoleic acid and alpha-linolenic acid into two long-chain polyunsaturated fatty acids called what?
Eicosapentaenoic and docosahexaenoic acid
267
What are eicosapentaenoic acid and docosahexaenoic acid important for?
Proper function of the brain and nervous system
268
Plants produce a form of sterols called what?
Phytosterols
269
Fats in foods that contain saturated fats are ______ at room temperature
Solid
270
Fats containing polyunsaturated or monounsaturated fatty acids are ______ at room temperature
Liquid
271
Most plant oils are rich in what type of fatty acid?
Unsaturated
272
Most fatty acids in meat products are ________
Saturated
273
What is the leading source of linoleic acid in North America?
Chicken
274
List two food sources of alpha-linoleic acid
Flax seeds and walnuts
275
List fish species that are highest in mercury
Shark, swordfish, king mackerel, tilefish, marlin, orange roughy, bigeye tuna
276
List fish that have mercury but still provide omega-3 fatty acids
Salomon, sardines, herring, albacore or yellowfin tuna
277
It is a good idea to limit fish intake to ________ ounces per week
12
278
What type of lipids are used to emulsify salad dressings?
Phospholipids like lecithin
279
What type of fatty acid is most susceptible to rancidity?
Unsaturated
280
Which type of fatty acid is most resistant to rancidity?
Saturated
281
_______ serve as vehicles for transport of lipids from the small intestine and liver to the body tissues
Lipoproteins
