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LIEFSCI15 > week 6 - nutrition and digestion > Flashcards

week 6 - nutrition and digestion Flashcards

1
Q

food

A

raw materials that fuel our bodies - but it needs to be broken down into its molecular form in order to be absorbed

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2
Q

digestion

A

the incorporation of nutrients into the body

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3
Q

path of digestion

A
  1. mouth
  2. esophagus
  3. stomach
  4. small intestine
  5. large intestine
  6. anus
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4
Q

digestion and ingestion at the mouth

A
  1. teeth break down food into smaller pieces to form bolus (mass of food)
  2. enzymes in saliva to break down carbs (salivary amylase)
  3. food goes into the stomach
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5
Q

digestion at the stomach

A
  1. physical breakdown of food through muscle contractions
  2. acidic environment kills pathogens
  3. enzymes break down carbs and proteins (not lipids yet)
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6
Q

digestion and ingestion at the small intestine

A
  1. bile released into small intestine
  2. bile helps digest and absorb lipids (fats)
  3. digestion of proteins and starches complete
  4. nutrients are absorbed into the bloodstream
  5. what is left of the chime will be moved into the large intestine
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7
Q

absorption and elimination at the large intestine

A
  1. depending on the needs of the body, water and salts are absorbed/not absorbed
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8
Q

secretion at the anus

A

what is left of the chime and the bile gets secreted (poop)

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9
Q

bolus

A

mass of food

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10
Q

enzyme

A

type of proteins that allow molecules to attach and catalyze a chemical reaction to break bonds

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11
Q

what are enzymes named after?

A

what they are helping (ex. lactase is going to catalyze lactose)

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12
Q

catalyze def.

A

to make the reaction happen faster (ex. putting a rocketship on the back of the molecule)

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13
Q

how are nutrients absorbed?

A

through membranes
-the more surface area of the membrane that contacts food, the more nutrients that are likely to be absorbed
-small intestine is designed to maximize surface area

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14
Q

three major types of macromolecules

A
  1. carbohydrates
  2. nucleic acids
  3. proteins
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15
Q

carbohydrates

A

chains of carbons that are bonded to H and OH groups
- made up of C, H, and O
- primary source of fuel for cellular mechanisms are carbs

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16
Q

monosaccharides

A

simple sugars have a single molecule
-fast energy and readily available

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17
Q

three examples of monosaccharides

A

glucose, fructose, and galactose

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18
Q

disaccharides

A

2 molecules (ex. lactose)

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19
Q

polysaccharides

A

3+ molecules
-also called complex carbs or starch
-monosaccharides are linked together

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20
Q

why cant we digest cellulose?

A

we dont have the enzyme to break down beta linkages, only alpha linkages
-what we cant digest turns into fiber

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21
Q

difference between starch and cellulose

A

starch links point down and cellulose links point up and down

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22
Q

example of starch

A

potatoes, bread, rice, pasta, cereals, etc.

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23
Q

examples of cellulose

A

plants, wood, wool, silk
-can be extruded into a fiber
-we CANNOT digest this

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24
Q

fiber

A

types of indigestible plant carbohydrates
-helps provide solid mass for chyme to bond to
-sweeps or stimulates mucus to remove toxins
-bonds with bile to reduce amount of fat entering bloodstream and less fat is absorbed

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25
Q

three types of lipids

A
  1. fatty acids
  2. phospholipids
  3. sterols
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26
Q

what do lipids do?

A

form hormones and cell membranes, also provide insulation

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27
Q

two types of fats

A

unsaturated and saturated

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28
Q

saturated fats chemically and non chemically

A

linear structure where each carbon is attached to 2 hydrogens
-stacked, so they can be dense and difficult to break down
-solid at room temperature

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29
Q

unsaturated fats chemically and non chemically

A

-some of the carbons form double bonds and creates a bend in the structure (less stable)
- harder to stack, so less dense and easier to break down
-liquid at room temperature
-can improve blood cholesterol, stabilize heart rhythm, etc.

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30
Q

phospholipids

A

form cell membranes and control flow of chemicals in and out of cells
-2 hydrophobic tails and a hydrophilic heads which allows water to pass over the head of the cell

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31
Q

sterols

A

regulate growth and development
-cholesterol and steroid hormones

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32
Q

cholesterol

A

can attach to and thicken vessel walls and may cause serious health problem

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33
Q

steroid hormones

A

regulate sexual development and sex cell production and maturation

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34
Q

what does estrogen stimulate/influence?

A

influences memory and mood

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35
Q

what does testosterone influence/stimulate?

A

stimulates muscle growth

36
Q

proteins

A

polypeptide chains of amino acids that fold into specific 3D shapes
-used for structure, repair growth and catalysis

37
Q

how many amino acids do we need?

A

20 for our daily chemical process, but we only produce 12 of non essential amino acids

38
Q

complete proteins

A

animals, soy, tofu…

39
Q

how do we get the other 8 amino acids?

A

we have to eat them

40
Q

incomplete proteins

A

most plant proteins only 6 of the 8, why vegetarians need to supplement with extra stuff or fake meat

41
Q

vitamins

A

organic molecules necessary in small amounts

42
Q

two types of vitamins

A
  1. fat soluble (a, d, e, k)
  2. water soluble (b and c)
43
Q

minerals

A

inorganic elements necessary in small amounts

44
Q

4 important minerals

A
  1. calcium (CA2+)
  2. phosphorus (P)
  3. potassium (K+)
  4. chlorine (CL-)
  5. sodium (NA+)
45
Q

calcium (CA2+)

A

helps bones and muscle contractions

46
Q

phosphorus (P)

A

important in nucleic acids, phospholipids, atp

47
Q

potassium (K+) and sodium (NA+)

A

electrochemical gradient in action potentials

48
Q

chlorine (CL-)

A

helps maintain fluid pressures

49
Q

type of water molecule

A

polar molecule
-one side is more positive and the other is more negative
-polarity makes it cohesive so it can bond with other molecules
-hydrogens held together with covalent bonds
-linkages in between are hydrogen bonds

50
Q

chyme

A

mass of food when it enters our stomach

51
Q

why do we need energy?

A

to do things that dont happen spontaneously
-walking around, staying awake, reproduction

52
Q

where does fuel come from?

A

comes from energy stored in chemical bonds
-photosynthetic organisms create it initially

53
Q

chemical bonds

A

where you can store your energy

54
Q

how is photosynthesis like eating in reverse?

A

put energy in from the sun and build up bonds in carbs, later get converted into other things
-breaking bonds and reforming new bonds releases energy can be harnessed to do “work”

55
Q

hydrocarbons

A

molecules with chains of carbon and hydrogen atoms (5 - 12 carbons)
-within bonds energy is stored
forms new bonds, relaeses energy that can be harnessed, combusts and create something
-then harness extra energy to do things

56
Q

what do we do if we want to store energy?

A

store it in the form of lipids because that will give you the most energy in the form of lipids (fat)

57
Q

tristearin

A

a triglyceride derived from three stearic acid molecules (fatty acids)
-obtained from animal fats and some plant fats
-solid at room temperature

58
Q

why are triglycerides good for energy storage?

A

long hydrocarbons with many bonds that can be broken, releasing energy; makes them good for energy storage

59
Q

molecule

A

bunch of bonds that have energy stored in them

60
Q

why do humans have taste preferences? (fats)

A

humans tend to prefer foods with higher fat concentration
-increased sugar content also increases preference to a certain point
-increased fat content increases preference to no end

61
Q

what happens when countries get richer?

A

reduce consumption of complex carbs, increase in sugar and fat consumption

62
Q

why have evolved to have a taste preference?

A

lipids contain higher amounts of energy per gram of any macromolecule (carbs and proteins)

63
Q

how does chemical structure affect digestion and metabolism?

A

cant digest cellulose in plants, cant eat the cell wall

64
Q

amino acids

A

“the building blocks of protein”
-amino acids build them together
-rips off simple sugar and binds to carbohydrate

65
Q

what is good about protein?

A

have to consume protein in order to create new tissue and muscle, and need it for growth

66
Q

why do some people have curly hair and some others don’t?

A

instructions on how to make hair but carry different amino acids to link together, and depending on what they are, they are going to make the fiber for hair curl or link straight

67
Q

how much is one kilocalorie

A

1000 calories

68
Q

BMR

A

basal metabolic rate
-energy needed to maintain life without any activity stress growth, etc.

69
Q

how many calories do women and men need a day?

A

female - 1800 to 2400
male - 2400 to 3200

70
Q

how many calories do humans make with bmr

A

female - 1400
male - 1700

71
Q

what factors influence an organisms metabolism

A
  1. body size
    -total energy usage goes up
    -metabolic rate goes up
    -metabolic rate per gram goes down
  2. body temperature
    -endotherms (maintaining temperature thats higher than outside temperature) go up
    -ectotherms
  3. activity
    -with increasing activity metabolism goes up (oxygen consumption)
72
Q

why do animals have taste preferences for fats over carbs and proteins?

A

because their fitness is higher and they do not have to eat as much food

73
Q

levels of ingestion

A
  1. teeth tear/grind food and increase the surface area
  2. salivary mucous and a - amylase breaks down the starches and cleave off simple sugars
  3. tongue secretes lipase and breaks down lipids
  4. food goes down esophagus and into the stomach
74
Q

what is the small intstine good for?

A

specialized for absorption of small molecules
-has mucose and submucosa

75
Q

mucosa

A

secretes enzymes, absorbs nutrients

76
Q

submucosa

A

blood vessels, lymph vessels and nerves

77
Q

two levels of digestion

A
  1. sphincter closes, prevents regurgitation
  2. stomach churns and secretes
78
Q

levels of absorption

A
  1. pancreas secretes fats, carbs, and proteins
  2. small intestine microvilli secrete and breaks down enzymes into their simple sugars
  3. liver secrets and starts pump out bile
  4. absorption occurs throughout
79
Q

bile

A

detergent that breaks up clusters or fats

80
Q

levels of elimination

A
  1. peristalsis pushes contents into colon
    -few nutrients, lots of water
  2. fiber increases speed through the colon
  3. colon contains huge populations of bacteria
    -consume unabsorbed nutrients, produces vitamins
81
Q

where are nutrients absorbed?

A

in the small intestine

82
Q

where is water absorbed?

A

in the large intestine

83
Q

what do vitamins and minerals support?

A

biochemical processes, usually by serving as parts of enzymes involved in metabolic processes

84
Q

what three things can excess consumption of vitamins lead to?

A
  1. excess of vitamin can lead to hair loss in men
  2. excess vitamin d can lead to growth retardation
  3. liver damage can result from excess vitamins and minerals
85
Q

who might need vitamin supplements? (5 things)

A
  1. pregnant or breastfeeding women
  2. people on extreme caloric restriction
  3. people with low milk consumption and extremely low sun exposure may need vitamin d
  4. people with absorption problems
  5. women who lose an unusually large amount of blood during menstruation may need extra iron

LIEFSCI15 (12 decks)

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