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Kin 275 > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

Villi

A

Finger like protrusions or the lining of the small intestine that participate in digestion and absorption of nutrients

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2
Q

Microvilli or brush border

A

Brush like projections on the mucosal cell membrane that increase the absorptive surface area in the small intestine

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3
Q

Lacteal

A

Tubular component of the lymphatic system that carries fluid away from body tissues

Lymph vessels in the intestine are known as lacteals and can transport large particles such as the products of fat digestion

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4
Q

Cholectcytokinin

A

Released by the duodenum that stimulates the release of pancreatic kids rich in digestive enzymes and causes gallbladder to contract and release bile into th duodenum

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5
Q

Hepatic portal circulation

A

Blood vessels collecting nutrient rich blood from digestive organs and deliver them to the liver

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6
Q

Lymphatic system

A

Vessels organs and tissues that drains excess fluid from spaced in between cells, transports fat soluble substances and contributes to immune function

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7
Q

Cytosol

A

Liquid found within cells

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8
Q

Organelles

A

Cellular organs that carry out specific metabolic functions

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9
Q

Mitochondria

A

Providing energy

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10
Q

AMDR for carbs

A

45-65

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11
Q

No more than ————— of carbs should come from sugars

A

20%

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12
Q

DV for fibre

A

28g

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13
Q

Natural vs refine sugar

A

…

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14
Q

Carbs in whole foods

A

Natural state

Fruit
Dairy
Whole grains

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15
Q

Refined carbs

A

Sperate carbs from vitamin minerals and fibre

Fruit has good fibre

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16
Q

Kcal consumed come from added sugars in desserts beverages and prepared snacks

A

15%

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17
Q

Whole/unrefined grains contain

A

Bran layers
Good source of vitamin and fibre

Germ
Veggie oil and vitamin e

Endosperm
Get energy from

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18
Q

Refined grains are largely made from the

A

Endosperm

Mostly made of starch

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19
Q

Refined grains sold in canada may be enriched with

A

Thiamin riboflavin

Niacin

Iron

Fortified with folate

They do not contain magnesium, vitamin e, b6, or a number of other nutrients lost during processing

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20
Q

Free sugars

A

Sugars added to food during processing

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21
Q

Added sugar

A

Sugars added to food during processing

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22
Q

Empty kcals

A

Food that contribute to energy but fewer other nutrients

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23
Q

Monosaccharide

A

Basic unit of carbs

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24
Q

Most common monosaccharides

A

Glucose
Galactose
Fructose

Glucose is known as blood sugar is the most important carb fuel for the body

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25
Disaccharide
Simple made of 2 mono linked together
26
Sucrose
Disaccharide | Glucose and fructose
27
Hydrolysis reaction
Braak sugars apart
28
Condensation reaction
Links two sugars together
29
Oligosaccharide
Short chains of less than ten mono
30
Polysaccharide
Long chains of mono Includes glycogen found in animals and starch and fibre found in plants
31
Functional fibre
Extracted from starchy foods | Shown to have health benefits
32
Soluble fibre
Dissolves in water Oats Beans Apples
33
Insoluble fibre
Does not dissolve in water Wheat brain Fruit Veggies
34
Digestion and absorption of carbs
Mouth Salivary amylase breaks down starch into shorter polysaccharide Stomach Salivary amylase is inactivated by acid so no carbs digest Small intestine Most starch digestion and breakdown of disaccharides occurs. Pancreatic amylase continue breaking down starch into mono, dis and olig Enzymes attached to the brush border of the small intestine villi completes the digestion of carbs. Dis and olig are broken down into mono Large intestine Fibre and other indigestible carbs are partially broken down by bacteria to form short chain fatty acids and has. Some fibre is exerted in the feces
35
Glycemic response
How quickly and how high blood glucose rises after carbs are consumed
36
Glycemic index
Ranking of how a food affects the glycemic response
37
Insulin
Hormone secreted by the pancreas in response to a rise in blood glucose levels
38
Glucagon
Hormone secreted by the pancreas in response to decline in blood glucose levels
39
Enzyme lactase
Is needed to digest lactose the sugar found in milk If lactose is not digested in the small intestine it passes through the large intestine absorbs water and is metabolized by bacteria Undigested lactose in the small intestine can cause cramping abdominal distension and diarrhea
40
12 or older diagnosed with diabetes
7.3
41
Elevated glucose levels causes damage to blood vessels and leads to
Stroke and heart disease
42
Long term complications
``` Damage to heart and blood vessels Kidneys Eyes Nervous system Infections may lead to amputations ```
43
Complications of diabetes
Diabetic retinopathy Leading cause of blindness Diabetic nephropathy Leading cause of end stage renal disease
44
Gestational diabetes
Occurs while pregnant Greater chance of getting it later
45
Type 1 diabetes
Autoimmune disease in which the body’s own Immune system destroys insulin secreting cells, insulin is no longer made
46
Type 2
Cells have decreased sensitivity to insulin and there is a decrease in insulin production
47
Most common form of diabetes
Type 2 Usually found in adults 90-95%
48
Structure of small intestine
Contains large circular folds villi and microvilli which all increases the absorptive surface area
49
Factors that impact rate of stomach emptying
Chyme usually leaves the stomach in 2-6 hours Determined by size and composition of meal Higher fat meal will stay in stomach longer More protein will leave more quickly Mostly carbs will leave the fastest Liquids leave fast Solids don’t
50
Segmentation
Rhythmic local constrictions of the intestine that mix food together with digestive juices and speed absorption by repeatedly moving the food mass over the intestinal wall
51
Secretin
Released by duodenum that signals the release of pancreatic juice rich in bio carbonate ions and stimulates the liver to secrete bile into the gallbladder
52
Cholecystokinin
Released by duodenum that stimulates the release of pancreatic juice rich in digestive enzymes and causes gallbladder to contract and release bile into duodenum
53
What triggers the release of CCK and secretin
Food entering the duodenum
54
Mechanisms of absorption
Simple diffusion High concentration to low concentration No energy Osmosis Diffusion of water Move from an area of low concentration Want to equalize Facilitated diffusion High to low concentration With the aid of a carrier molecule No energy Active transport Aid of carrier Need energy May occur against concentration gradient
55
Large intestine contains
Colon and rectum
56
Water nutrients and fecal may spend
24 hours in large intestine
57
Overview of digestion and absorption
Some carbs digestion occurs in the mouth and some protein digeetion occurs in the stomach But majority of the digestion occurs in the small intestine
58
Dental pain and lost of teeth
Tooth decay gum disease | Change consistency of foods consumed
59
Heartburn | GERD
``` Stomach acid leaking Due to overeating, anxiety, stress, pregnancy Ulcers increased cancer risk Avoid high fat foods Reduce meal size ```
60
Hiatal hernia
``` Pressure on abdomen from severe coughing or vomiting Heart burn GERD chest pain Reduce meal size Consume liquids Lose weight ```
61
Ulcers
Infection of stomach Pain bleeding Abdominal infection Antibiotics to treat infection
62
Hepatic portal circulation
Carries blood from the stomach and intestines to the hepatic portal vein then to the liver
63
Selectively permeable
Describes a membrane or barrier that will allow some substances to pass freely but Will restrict the passage of others
64
Cytosol
Liquid found within cells
65
All human cells have
``` Cell membrane Nucleus Mitochondria Lysosome Endoplasmjc reticulum Ribosome Cytosol ```
66
Metabolic pathway
Series of chemical reactions inside of living organism that result in the transformation of one molecule to another
67
Catabolic pathways
Release energy trapped in chemical bonds | Break large molecules into smaller ones
68
ATP
Energy in Catabolic reactions is converted into atp
69
Anabolic pathways
Energy requiring process in which simpler molecules are combined to form more complex substances
70
Structure of ATP
Adenosine molecule is attached to three phosphate groups
71
Cellular respiration
Reactions that break down carbs fats and proteins in the presence of oxygen to produce carbon dioxide water and energy in the form of ATP
72
Cellular respiration uses
Oxygen to convert to glucose | Fatty acids and amino acids into carbon dioxide water and energy in form of ATP
73
Taking in nutrients and oxygen and eliminating waste
Digestive system takes in nutrients and the respiratory system takes in oxygen , which are then disturbed to all body cells by the circulatory system. The urinary system, respiratory, integumentary systems transfer metabolic wastes to the external environment
74
Soluble fibre in tract
Increases volume in intestine contents by absorbing water, these effects slow down aboosrtiom
75
Insoluble contents in intestine
More concentrated resulting in more rapid digestion and absorption
76
Effect of soluble fibre on blood glucose response
Rise in blood glucose is delayed and blunted after a high carb meal rich in soluble fibre. Blood glucos rises rapidly after a high carb, low soluble meal
77
Effect of GI on nutrient absorption
With low glycemic index food the digestion and absorption of glucose is slower than with a high glycemic index food
78
Blood glucose regulation
Immediwlty after eating blood glucose increases so insulin is then released Stimulating the uptake and storage of glucose Several hours later blood glucose drops and glucagon is released from pancreas stimulating glycogen breakdown and gluconeogenesi
79
Glucose metabolism
Reactions of cellular respiration split bonds between carbon atoms in glucose releasing energy that is used to synthesize ATP.
80
Gluconeogenisis
Uses 3 carbon molecule and energy from atp to synthesize glucose.
81
Reduced sugar
25% less sugar than normal
82
Lower in sugar
25% less
83
High source vs very high source of fibre
4g per serving | 6g per serving

Kin 275 (6 decks)

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