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precision nutrition > Ch 2: Food Intake, Digestion & Absorption > Flashcards

Ch 2: Food Intake, Digestion & Absorption Flashcards

1
Q

Soluble

A

Disposed to being dissolved.

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2
Q

General Circulation

A

The flow of blood throughout the entire body.

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3
Q

Monounsaturated Fat

A

Fatty acid containing one double or triple bond between carbons.

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4
Q

Triglyceride

A

Compound with three molecules of fatty acids bound with one molecule of glycerol; the storage form of fat in humans.

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5
Q

Oxidation

A

Increase of positive charges on an atom or the loss of negative charges; the opposite reaction is reduction.

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6
Q

Gastrointestinal (GI) Tract

A

The long tube through the body composed of stomach and intestines.

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7
Q

Calorie

A

Amount of energy required to raise the temperature of one kilogram of water by 1 degree Celsius; equal to 4184 joules.

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8
Q

Organic Molecules

A

Relating to or containing carbon compounds.

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9
Q

Adenosine Diphosphate (ADP)

A

Nucleotide produced in living cells; made up of adenosine and two phosphate groups. reversibly renewed to ATP for energy transfer.

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10
Q

Mastication

A

To grind, crush, and chew food.

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11
Q

Bolus

A

A formed mass of soft, partially chewed food.

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12
Q

Bile

A

Fluid produced by the liver and stored in the gallbladder, ultimately secreted into the small intestine to alkalinize and emulsify foodstuffs.

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13
Q

Enterocyte

A

Absorptive cell of the intestine.

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14
Q

Villi

A

Small projections covering the surface of the mucous membrane lining the small intestine, through which nutrients and fluids are absorbed.

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15
Q

Amylase

A

Of pancreatic and salivary origin, this enzyme catalyzes the hydrolysis (splitting) of starch into smaller compounds.

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16
Q

Lipase

A

Catalyzes the splitting of fats into glycerol and fatty acids.

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17
Q

Pharynx

A

Throat

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18
Q

Epiglottis

A

Lid-like cartilaginous structure suspended over the entrance of the larynx; swallowing closes the opening to the trachea by placing the larynx against the epiglottis.

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19
Q

Lower Esophageal Sphincter

A

Also known as the cardia sphincter, a thick, muscular ring surrounding the opening between the esophagus and stomach.

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20
Q

Gastroesophageal Reflux

A

Condition in which acidic stomach contents flow back up into the esophagus.

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21
Q

Peristalsis

A

Waves of involuntary muscle contraction moving the contents of the GI tract forward.

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22
Q

Chyme

A

Partly digested food formed as a semi-fluid mass.

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23
Q

Pyloric Sphincter

A

Thick, muscular ring of mucous membrane surrounding the opening between the stomach and the duodenum.

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24
Q

Hiatal Hernia

A

Protrusion of the stomach through the esophageal hiatus of the diaphragm.

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25
Q

Hydrochloric Acid

A

Solution of hydrogen chloride in water; found in gastric juice.

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26
Q

pH

A

Measure of acidity and alkalinity; lower numbers are more acid, higher numbers are more alkaline; 7 is neutral.

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27
Q

Ileocecal Valve

A

Two folds of mucous membranes that form a valve between the large intestine (cecum) and the small intestine (ileum).

28
Q

Pancreas

A

Large gland behind the stomach that secretes digestive enzymes and the hormones insulin and glucagon.

29
Q

Bicarbonate

A

Organic salt (HCO3) that can neutralize acids.

30
Q

Proteolytic Enzyme

A

Enzyme that hydrolyzes (breaks down) protein or peptides.

31
Q

Gallbladder

A

Muscular sac where bile is stored.

32
Q

Emulsification

A

To disperse, convert and suspend one liquid as droplets into another.

33
Q

Enterohepatic Circulation

A

Circulation of substances such as bile salts between the intestine and the liver.

34
Q

Feces

A

Waste discharged from the body through the anus.

35
Q

Short Chain Fatty Acid

A

Fatty acid with fewer than eight carbons that is taken up directly through the portal vein, and produced while fiber is fermenting in the colon.

36
Q

Carcinogens

A

Cancer-causing substances.

37
Q

Prebiotic

A

Compound that is not digested but rather fermented by microflora and stimulates growth of healthy bacteria in the GI tract.

38
Q

Probiotics

A

Live microorganisms that help to restore beneficial baxter in the GI tract.

39
Q

Hepatic Portal System

A

Veins that carry blood from the capillaries of the stomach, intestine, pancreas, and spleen to the liver.

40
Q

Exocrine

A

Secretion, such as saliva or bile, released outside its source by a duct.

41
Q

Endocrine

A

Secretion, such as a hormone, distributed in the body by the bloodstream.

42
Q

Glucoregulatory Hormone

A

Hormone that glances blood glucose levels, such as glucagon or insulin.

43
Q

Neurotransmitter

A

Substances that transmits nerve impulses across a synapse.

44
Q

Enteric Nervous System

A

The brain in the gut. A subdivision of the autonomic nervous system that controls the gastrointestinal organs.

45
Q

Neuromuscular Junction

A

Junction of an efferent nerve fiber and the muscle fiber cell membrane.

46
Q

Parasympathetic Nervous System

A

Part of the autonomic nervous system that controls secretions and the tone of smooth muscle, along with cardia muscle activity.

47
Q

Vasodilation

A

Widening of blood vessels.

48
Q

Microvilli

A

Microscopic hair structures that increase the surface area of cells; many are found in the GI tract.

49
Q

Intestinal Brush Border

A

All of the villi that form a brush-like border inside the intestine.

50
Q

Simple Diffusion

A

Spontaneous movement of particles from an area of high concentration to an area of low concentration.

51
Q

Facilitated Diffusion

A

Transport that requires a carrier molecule; occurs when diffusion of a substance on its own is not possible.

52
Q

Active Transport

A

Movement of particles from an area of low concentration to an area of high concentration; requires energy and enzymes.

53
Q

Concentration Gradient

A

Difference in the concentration of volutes in a solution between two areas.

54
Q

Peptic Ulcer

A

Found on the wall of the duodenum or stomach, this ulcer results when gastric juices and H. pylori combine.

55
Q

Emesis

A

Vomiting

56
Q

Inflammatory Bowel Disease

A

Inflammation-based disorder of the intestinal tract, such as Crohn’s disease or ulcerative colitis.

57
Q

Food Intolerance

A

Adverse reaction induced by food.

58
Q

Glycogen

A

Chief sources of stored glucose in selected tissues.

59
Q

Hepatocyte

A

Liver cell.

60
Q

Deamination

A

Removal of an amine group from a compound.

61
Q

Lipoprotein

A

A class of proteins with hydrophobic core of triglycerides or cholesterol surrounded by hydrophilic phospholipids, aplolipoproteins and cholesterol.

62
Q

First Pass Metabolism

A

When a substance is swallowed and absorbed, it first travels through the hepatic portal system for metabolism by the liver; this “first pass” can reduce the availability of the substance to the body.

63
Q

Systemic Circulation

A

When blood travels from the heart to the arteries and capillaries, exchanging oxygen for carbon dioxide and returning via the veins to the heart for pulmonary circulation.

64
Q

Transamination

A

The transfer of an amino group from an amino acid to alpha-keto acid.

65
Q

Acetyl-CoA

A

Co-enzyme that plays a role in intermediary metabolism; can enter the Krebs cycle to produce energy and be used for fatty acid synthesis.

66
Q

Keton Body

A

Either acetoacetic acid, acetone, or beta-hydroxylbutyric acid with a carbonyl group attached to two carbon atoms.

precision nutrition (12 decks)

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