Lesson 12 Flashcards

1
Q

6 basic processes carried out by Digestive System

A
  1. ingestion
  2. propulsion
  3. mechanical or physical digestion
  4. chemical digestion
  5. absorption
  6. defecation
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1
Q

The Vascular System

A

carries food molecules through the hepatic portal vein to the liver before distributing them throughout the body

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2
Q

5 important functions of Lymphatic system

A
  1. managing the fluid levels in the body.
  2. reacting to bacteria.
  3. dealing with cancer cells.
  4. dealing with cell products that otherwise would result in disease or disorders.
  5. absorbing some of the fats in our diet from the intestine.
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3
Q

After food is swallowed it is called a….

A

bolus

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4
Q

Peristalsis

A

waves of contraction

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5
Q

Most absorption of food occurs in the ____ and ____ through surface of tiny hair like things called ___ and ____

A

duodenum and jejunum
villi and microvilli

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6
Q

Final absorption of water and salt occur in the….

A

large intestine

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7
Q

Digestion takes 2 forms..

A
  1. mechanical
  2. chemical
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8
Q

Total transit time from mouth to anus

A

18-72 hours

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9
Q

Carbs, proteins, lipids, vitamins, minerals are all absorbed through the…

A

walls of the small intestine

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10
Q

Monosaccharides are the…

A

simplest form of sugar

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11
Q

Omega 3 fatty acids come in 3 forms:

A
  1. ALA
  2. EPA
  3. DHA
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12
Q

ALA found in

A

plants

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13
Q

DHA and EPA found in

A

egg yolk, cold-water fish, shellfish, salmon, mackerel, cob, crab, shrimp, oysters, tuna

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14
Q

Are trans fats or saturated fats worse?

A

Trans

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15
Q

What is high in saturated fat

A

red meat, full fat dairy, tropical oils

16
Q

Trans fats

A

partially hydrogenated, result form manufacturing effort to make unsaturated fat solid at room temp to prolong shelf time

17
Q

Avoid labels with ______ ______ on it

A

partially hydrogenated

18
Q

Some foods contain inactive vitamins called

A

provitamins

19
Q

Humans need __ different vitamins, which are divided into __ categories which are….

A

13,2
Water soluble, fat soluble

20
Q

Water makes up how much of body weight

A

50-70%

21
Q

Loss of water= ___ blood volume=____

A

decreased, dehydration

22
Q

Too much water=

A

hyponatremic

23
Q

Most important part of weight control on food label

A

total cals and cals from fat

24
Q

Levels of cals per serving

A

40- low
100- moderate
400+- high

25
Q

T/F: trans fats do not have to be on level if <.5 grams/serving

A

true

26
Q

Macro wise, DRI recommends

A

45-65% cals from carbs
10-35% cals from protein
20-35% cals from fats

27
Q

High GI foods…

A

break down rapidly, causing large glucose spikes

28
Q

Low GI foods

A

digested more slowly, less spike

29
Q

Low GI is better for…

A

weight loss, heart health

30
Q

Diet based on consuming high GI carbs

A

promotes glycogen storage following strenuous exercise, good for refueling