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Flashcards in Unit 3 Deck (62)
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1
Q

what the hormones in digestion

A

Cholecystokinin, secretin

2
Q

What happens to the bonus in the stomach

A

Becomes chyme

3
Q

What is the purpose of accessory organs

A

Assistance in digesting food stuff

4
Q

Makes bile

A

Liver

5
Q

Stores bile

A

Gallbladder

6
Q

Makes enzymes for chemical digestion of carbs proteins and fats
Makes sodium bicarbonate to neutralize stomach acid

A

Pancreas

7
Q

Nutrients like water and lipid byproducts pass freely across membranes

A

passive diffusion

8
Q

Nutrients like water soluble vitamins diffuse across membranes using specific transport proteins

A

Facilitated diffusion

9
Q

Nutrients like glucose and amino acids move across membranes against a concentration gradient, energy (atp)

A

Active transport

10
Q

The duodenum absorbs

A

Many nutrients

11
Q

The jejunum absorbs

A

Many nutrients

12
Q

The ileum absorbs

A

Only selected nutrients

13
Q

The colon absorbs

A

Water

14
Q

The kidney excretes

A

Water and water soluble waste

15
Q

The skin excretes

A

Water and water soluble waste

16
Q

The lungs excrete

A

Carbon dioxide and water

17
Q

The colon excretes

A

Water is removed, and waste is compacted

18
Q

Caused by heat alkali or acid treatments or metals and is required before the protein can be digested

A

Protein denaturation

19
Q

Protein character is determined by

A

How the 20 amino acids are combined together in a sequence

20
Q

What are the 2 types of protein

A

Fibrous and globular

21
Q

Characteristics of fibrous protein

A

Exclusively sheet formation, long and straight

22
Q

Characteristics of globular protein

A

Variation is structure, random

23
Q

Protein functions include

A

Enzymes, transportation of nutrients

24
Q

Kwashiorkor

A

Protein deficiency

25
Q

Marasmus

A

Protein energy deficiency

26
Q

Accelerated kidney aging can be caused by

A

Protein excess

27
Q

Soluble fiber decreases

A

Ldl

28
Q

To avoid mercury contamination eat fish that live

A

Closer to the surface

29
Q

80% of TFA intake is from ______ and 20% is from _____

A

Processed foods, animal products

30
Q

Antioxidant vitamins include

A

Vitamin E (found in nuts, seeds, veg. Oils)

31
Q

PUFA decrease

A

LDL & HDL

32
Q

TLC diet is for diets needing

A

Assistance with heart disease

33
Q

High triglyceride levels thickest the blood causing

A

Hypertriglyceridemia

34
Q

Risk factors for heart disease

A

Genetics, male, diabetes, obesity, stress

35
Q

What is optimal blood pressure

A

120/80

36
Q

Pre hypertension blood pressure

A

120-140/80-90

37
Q

Stage 1 hypertension

A

140-150/90-100

38
Q

Stage 2 hypertension

A

> 160/ >100

39
Q

Leading cause of arterial wall injury

A

Hypertension

40
Q

DASH diet

A

Dietary approach to stop hypertension

41
Q

LDL

A

bad, 77.5% serum cholesterol

42
Q

HDL

A

good, 17.5% serum cholesterol

43
Q

You are diabetic if your fasting blood glucose is greater than

A

126

44
Q

Normal blood glucose is

A

70-99

45
Q

Pre diabetes blood glucose

A

100-125

46
Q

Type 2 diabetes is insulin ______

A

Resistance

47
Q

Type 2 diabetes is ____ common and it ___% of cases

A

Very, 95%

48
Q

Type 1 diabetes is _____ common, insulin ______, and is __% of cases

A

Less, defendant, 5%

49
Q

Lactose intolerance and maldigestion are due to inability to digest ____ sugar, NOT an allergic reaction to ____ protien

A

milk

50
Q

Insulin is anabolic or catabolic

A

Anabolic

51
Q

Glucagon is anabolic or catabolic

A

Catabolic

52
Q

Glycogen is the ____ form of glucose

A

Storage

53
Q

Glucose is used for

A

Immediate carb energy, muscle functioning

54
Q

Soluble fiber provides _____ health

A

Heart

55
Q

Benefits of fiber

A

stool bulk, stool softener, decreases transit time, improves GI tract muscle tone, heart health

56
Q

Function fiber is fiber we ____

A

add

57
Q

Solubility means

A

Softens and gels in water

58
Q

Sources of soluble fiber

A

Fruits, vegetables, legumes, and oats

59
Q

Insolubility means

A

Does not soften in water

60
Q

Sources of insoluble fiber

A

whole grain foods, celery strings, Apple peels

61
Q

Fiber recommendations: Personalized DRI is

A

1.4 grams fiber per total fiber per 100 cal consumed

62
Q

What are enzymes made of

A

protein