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Nutrition > Ch. 3 > Flashcards

Ch. 3 Flashcards

1
Q

the pancreatic hormones insulin and _____ are responsible for maintaining blood glucose levels

A

glucagon

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2
Q

appetite is triggered by

A

environmental cues such as the smell or taste of food

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3
Q

which physiological trigger will result in the sensation of hunger

A

low glucose levels

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4
Q

hunger is best described as

A

a physiological desire to consume food

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5
Q

hunger, as opposed to appetite, is best described as

A

a physiological desire or need to consume food

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6
Q

the smallest units of matter that normally cannot be broken down are

A

atoms

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7
Q

the human body is organized into the following structural levels

A

atoms, molecules, cells, tissues, organs, systems

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8
Q

our genetic information, in the form of deoxyribonucleic acid is located in the____

A

nucleus

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9
Q

cell membranes are primarily composed of

A

phsphoipids

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10
Q

the powerhous of the cell that produces most of the at is the

A

mitochondria

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11
Q

the term used to describe the process in which foods are broken down into their component molecules is

A

digestion

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12
Q

what is the cephalic phase

A

earliest phase of digestion when the brain prepares the body in anticipation of food

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13
Q

whtn the stomach of an adult is full, it can expand to hold approximately

A

4cups of food or water

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14
Q

the primary function of mucus in the stomach is to

A

protect the stomach cells from gastric juices

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15
Q

the contents of the stomach when food is present is

A

very acidic

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16
Q

where in you rbody does the majority of the digestion and absorption of food occur

A

small intestine

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17
Q

salivary amylase begins the digestion of ____ in the mouth

A

carbohydrate

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18
Q

what part of gastric juices in the stomach kills bacteria and germs you may have consumed

A

hydrochloric acid

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19
Q

what is chyme

A

mixture of partially digested food, water, and gastric juices

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20
Q

the acidity of the stomach allows for all of the following except

A

preparing dietary carbohydrates for absorption in the small intestine

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21
Q

sodim bicarbonate is secreted by the pancreas and functions to _____

A

neutralize stomach acid

22
Q

the brush border is located in the ____

A

small intestin

23
Q

what is the name of the sphincter that separates the stomach from the small intestine

A

pyloric

24
Q

bile is released into the ____ in response to the ingestion of fat in the diet

A

small intestine

25
Q

bile is made in the liver and stored in the

A

gallbladder

26
Q

responding to the presence of protein and fat in our meal, cholecystokinin (CCK) signals the gallbladder to release a substance called ______

A

bile

27
Q

which organ is responsible for manufacturing and secreting digestive enzymes and bicarbonate

A

pancreas

28
Q

what is the function of the bicarbonate that is realeased into the duodenum during the process of digestion

A

to neutralize the acidic chyme

29
Q

immediately after absorbtion, most of the fat soluble nutrients are carried through the _____ circulatory system

A

lymphatic

30
Q

when blood leaves the small intestine, it is routed directly through the portal vein to the

A

liver

31
Q

after you eat a meal of french fries, cheeseburger, and a chocolate milk shake, the fat in the meal ultimately causes

A

bile to be secreted into the small intestine to emulsify the fat

32
Q

the enyme pancreatic amylase continues the digestion of

A

vitamins

33
Q

the pancreatic hormone _____ and also glucagons, are responsible for maintaining blood glucose levels

A

insulin

34
Q

collectively, the nerves of the gastrointestinal tract are referred to as

A

enteric

35
Q

appetite is the psychological desire to eat specific foods, and _____ is the physiological sensation that encourages us to seek out food

A

hunger

36
Q

the _____ is the region of the brain where physiological signals are translated into message to seek food due to hunger

A

hypothalamus

37
Q

secreted from many glands of the body, _____ are chemical messengers that trigger a physiological response

A

hormones

38
Q

the macronutrient with the highest satiety value is

A

protein

39
Q

the _____ is the smallest unit of matter that exhibits the properties of growth, reproduction, and metabolism

A

cell

40
Q

tiny units of matter that cannot be broken down by natural means are called

A

atoms

41
Q

a _____ is a functional grouping of similar cells that are joined together to form functional sheets or chords of cells

A

tissue

42
Q

tight rings of muscles that control the movement of food through the organs of the gastrointestinal tract are

A

sphincters

43
Q

the human gi tract is approximately _____ feet long

A

30

44
Q

mechanical digestion begins in the

A

mouth

45
Q

carbohydrate digestion begins in the

A

mouth

46
Q

once food is swallowed, a tiny flap of tissue called the _____ keeps it from entering the trachea

A

epiglottis

47
Q

the wave like contraction that move food along the gi tract are called

A

peristalsis

48
Q

the major site of nutrient absorption in the body is the small

A

intestine

49
Q

the _____ concentrates and stores bile

A

gallbladder

50
Q

inside each villus of the small intestine are capillaries and a small lymph vessel called a

A

lacteal

51
Q

a painful sensation in the chest that results from gastric juices seeping back up into the esophagus is called

A

heartburn

52
Q

the nerves of the gi tract are collectively known as the _____ nervous system

A

enteric

Nutrition (15 decks)

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