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Health Disease & Nutrition > ch.3 the human body: are we really what we eat? > Flashcards

ch.3 the human body: are we really what we eat? Flashcards

1
Q

organization of the body

atoms

A

the smallest units of matter

atoms bond to each other to form molecules

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2
Q

organization of the body

molecules

A

groups of atoms bonded in specific configurations

ex. water is H2O
carbon dioxide is CO2

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3
Q

organization of the body

carbohydrates, proteins, fats, and vitamins are usually very

A

large molecules

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4
Q

organization of the body

the goals of digestion

A

break these large molecules down into smaller molecules

absorb the smaller molecules into the cells of the body

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5
Q

organization of the body

what is the organization of the body

A

atoms
molecules
cells
tissue
organ
organ system
organism

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6
Q

organization of the body

molecules are the building

A

blocks of cells

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7
Q

organization of the body

cells

A

the smallest unit of life

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8
Q

organization of the body

molecules that result from the digestion of food are used to

A

build the cells of the body

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9
Q

organization of the body

cell membrane

A

outer layer enclosing each cell of the body

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10
Q

organization of the body

cell membrane composed of

A

two layers of phospholipids

long lipid “tails” face each other toward the interior of the membrane

phosphate “heads” line the interior and exterior surfaces of the membrane

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11
Q

organization of the body

cell membrane has what embedded in the membrane

A

cholesterol and proteins

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12
Q

organization of the body

the cell membrane is selectively permeable allowing it to control the

A

passage of materials into and out of the cell

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13
Q

organization of the body

the cell membrane encloses the

A

cytoplasm: liquid within the cell
organelles: tiny structures that perform many different cellular functions

ex. nucleus mitochondria

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14
Q

organization of the body

cells join together to form

A

tissues

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15
Q

organization of the body

tissue

A

group of cells acting together to perform a common function

ex. muscle tissue
nervous tissue

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16
Q

organization of the body

different tissues combine to form

A

organs

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17
Q

organization of the body

organ

A

a sophisticated organization of tissues that performs a specific function

ex. stomach
heart
brain

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18
Q

organization of the body

organ systems

A

groups of organs working together for a particular function

ex. gastrointestinal system

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19
Q

why do we want to eat?

appetite

A

is a desire to eat that is stimulated by
* sight
* smell
* thought of food

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20
Q

why do we want to eat?

hunger

A

a physiologic drive to eat that occurs when our body senses that we need food

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21
Q

why do we want to eat?

hypothalamus region of the brain contains a

A

cluster of nerve cells known as the feeding center and another cluster of cells known as the satiety center

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22
Q

why do we want to eat?

hypothalamus functions

A
  • nerve cells in the stomach and small intestine sense food and send message to hypothalamus
  • hormones relay messgaes to the hypothalamus
  • amount and type of food consumes influence satiety
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23
Q

why do we want to eat?

the signals that prompt us to eat include

A
  • nerve receptors in the stomach, which send signals to the hypothalamus to indicate if the stomach is full or empty
  • blood glucose levels, which trigger the release of hormones called insulin and glucagon
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24
Q

why do we want to eat?

hormones

A

chemical produced in specialized glands that travel in the bloodstream to target organs in other parts of the body

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25
Q

why do we want to eat?

some hormones stimulate hunger

A

ghrelin

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26
Q

why do we want to eat?

some hormones produce a feeling of satiety

A

cholecystokinin (CCK)
leptin

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27
Q

why do we want to eat?

foods have differing effects on our feelings of hunger and satiety

A
  • proteins have the highest satiety vaule
  • carbs have a lower satiety value than fats
  • bulky foods provide a sense of satiety
  • solid foods are more filling than semisolid foods or liquids
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28
Q

what happens to the food we eat?

gastrointestinal (GI) tract

A

series of organs arranged as a long tube through which the food passes

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29
Q

what happens to the food we eat?

the GI tract includes

A
  • organs such as the stomach and intestines
  • spincters
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30
Q

what happens to the food we eat?

sphincters

A

muscles that control the passage of material from one organ to the next

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31
Q

digestive system

organs of the GI tract

A
  • mouth
  • pharynx and esophagus
  • stomach
  • small intestine
  • large intestine
  • rectum
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32
Q

digestive system

accessory organs

A
  • salivary glands
  • liver
  • gallbladder
  • pancreas
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33
Q

organs of the GI tract

mouth

A
  • ingestion: food enters the GI tract via the mouth
  • mechanical digestion: mastication tears, shreds, and mixes food with saliva
  • chemical digestion: salivary amylase begins carbohydrate breakdown
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34
Q

organs of the GI tract

pharynx and esophagus

A

propulsion: swallowing and peristalsis move food from mouth to stomach

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35
Q

organs of the GI tract

stomach

A
  • mechanical digestion: mixes and churns food with gastric juice into a liquid called chyme
  • chemical digestion: pepsin begins digestion of proteinds and gastric lipase begins to break lipids apart
  • absorption: a few fat-soluble substances are absorbed through the stomach wall
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36
Q

organs of the GI tract

small intestine

A
  • mechanical digestion and propulsion: segmentation mixes chyme with digestive juices; peristalic waves move it along tract
  • chemical digestion: digestive enzymes from pancreas and brush border digest most classes of nutrients
  • absorption: nutrientss are absorbes into blood and lymoh through enterocytes
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37
Q

organs of the GI tract

large intestine

A
  • chemical digestion: some remaining food residues are digested by bacteria
  • absorption: reabsorbs salts, water, and vitamins
  • propulsion: compacts waste into feces and propels it toward the rectum
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38
Q

organs of the GI tract

rectum

A

elimination: temporarily stores feces before voluntary release through the anus

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39
Q

accessory organs

salivary glands

A

produce saliva, a mixtue of water, enzymes, mucus, and other chemicals

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40
Q

accessory organs

liver

A

produces bile to emulsify fats

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41
Q

accessory organs

gallbladder

A

stores bile before release into the small intestine through the bile duct

42
Q

accessory organs

pancreas

A

produces digestive enzymes and bicarbonate, which are released into the small intestine via the pancreatic duct

43
Q

digestion: the mouth

digestion begins in the mouth

A
  • chewing is the mechanical digestion that breaks food into smaller pieces
  • some chemical digestion takes place in the mouth
44
Q

digestion: the mouth

salivary amylase

A

an enzyme produced by the salivary glands that begins the chemical digestion of carbohydrates

45
Q

digestion: the mouth

the mouth

A
  • chewing breaks up food and begins mechanical digestion
  • salivary amylase begins chemical breakdown of carbohydrates
  • minimal digestion takes place in the mouth
46
Q

digestion: the mouth

enzyme

A

enzyme
two seperate compounds
two compounds joined together
new compound formed; enzyme left unchanged

47
Q

digestion: the mouth

the esophagus propels food into the stomach

A

the epiglottis covers the opening to the trachea during swallowing

48
Q

digestion: the mouth

esophagus

A

food travels from the mouth to the stomach through here

49
Q

digestion: the mouth

peristalsis

A

is the muscular contractions moving food through the GI tract

50
Q

digestion: the mouth

gastroesophageal sphincter

A

seperates the esophagus from the stomach

51
Q

digestion: the stomach

the stomach mixes, digests, stores

A

food

52
Q

digestion: the stomach

digestion in the stomach includes:

A
  • extensive mechanical digestion to mix food with GASTRIC JUICE
  • chemical digestion of proteins and fats
53
Q

digestion: the stomach

gastric juice contains

A
  • hydrochloric acid (HCl)
  • intrinsic factor
  • pepsin
  • gastric lipase
54
Q

what is in gastric juice

hydrochloric acid (HCl)

A

to denature proteins and activate pepsin

55
Q

what is in gastric juice

intrinsic factor

A

a protein critical to the absorption of vitamin B12

56
Q

what is in gastric juice

pepsin

A

an enzyme to digest protein

57
Q

what is in gastric juice

gastric lipase

A

an enzyme to digest fat

58
Q

digestion: stomach

chyme

A

semisolid product of mechanical and chemical digestion in the stomach

59
Q

digestion: small intestine

from the stomach chyme is slowly released through the

A

pyloric sphincter to the small intestine

60
Q

digestion: small intestine

chemical digestion continues in the small intestine using

A

pacreatic enzymes and bile

61
Q

digestion: large intestine

undigested food components move through a sphincter called the

A

ileocecal valve to the large intestine

62
Q

digestion: large intestine

in the large intestine

A
  • very little digestion takes place
  • material is stored 12-24 hr prior to elimination
  • water and some nutrients are absorbed
63
Q

digestion: accessory organs

surrounding the GI tract are several accessory organs

A
  • salivary glands
  • liver
  • pancreas
  • gallbladder
64
Q

what are the accessory organs in digestion

liver

A

produces bile which emulsifies fats

65
Q

what are the accessory organs in digestion

pancreas

A
  • produces many digestive enzymes
  • produces bicarbonate to neutralize chyme
66
Q

what are the accessory organs in digestion

gallbladder

A

stores bile

67
Q

absorption

absorption

A

the process of taking molecules across a cell membrane and into cell of the body

68
Q

absorption

a small amount of absorption occurs in the

A

stomach

69
Q

absorption

most absorption of nutrients occurs in the 3 sections of the small intestine

A
  • duodenum
  • jejenum
  • ileum
70
Q

absorption

the lining of the GI tract has special structures to facilitate absorption

A
  • villi
  • brush border
71
Q

special structures of lining of the GI tract to facilitate absorption

villi

A

folds in the lining that are in close contact with nutrient molecules

72
Q

special structures of lining of the GI tract to facilitate absorption

brush border

A

composed of microvilli that greatly increase the surface area

73
Q

absorption

water-soluble nutrients
(carb, protein, minerals, some vitamins)
enter the

A

portal vein

74
Q

absorption

the portal vein transports these nutrients to the

A

liver

75
Q

absorption

fat-soluble nutrients
(lipids, some vitamins)
enter the

A

lymphatic vessels

76
Q

absorption

lymphatic vessels transport these nutrients directly to the

A

bloodstream

77
Q

absorption

nutrients are absorbed across the mucosal membrane and into the bloodstream or lymph

A
  • passive diffusion
  • facilitated diffusion
  • active transport
  • endocytosis
78
Q

the role of the neuromuscular system

2 components of the neuromuscular system regulate the activities of the GI tract

A
  1. the muscles of the GI tract mix and move food—-both voluntary and involuntary muscles
  2. nerves control the contractions and secretions of the GI tracts— the enteric nervous system (ENS)–other branches of the autonomic nervous system—the central nervous system (CNS)
79
Q

GI tract disorders

the lining of the stomach is designed to cope with hydrochloric acid but other regions of the

A

GI tract are not

80
Q

GI tract disorders

heartburn is caused by

A

hydrochloric acid in the esophagus

81
Q

GI tract disorders

gastroesophageal reflux disease
(GERD) is a

A

chronic disease for which painful
persistent heartburn is the most common symptom

82
Q

GI tract disorders

peptic ulcers

A

regions of the GI tract that have been eroded by HCl and pepsin

83
Q

GI tract disorders

what is the bacteria that contributes to the production of both gastric and duodenal ulcers

A

helicobacter pylori

84
Q

GI tract disorders

vomiting often accompanies a gastrointestinal infection such as

A

norovirus

85
Q

GI tract disorders

cyclic vomiting syndrome
(CVS)

A

a chronic condition involving severe nausea and vomiting that can last for HOURS OR DAYS

86
Q

GI tract disorders

diarrhea can be caused by

A
  • food intolrances
  • infection of the GI tract
  • stress
  • bowel disorders
    can lead to severe dehydration
    is more dangerous for CHILDREN AND ELDERLY
87
Q

GI tract disorders

constipation

A

no stool passed for 2 or more days

88
Q

GI tract disorders

irritable bowel syndrome (IBS)

A

is a disorder that interferes with normal colon function

more common in women than in men

89
Q

GI tract disorders: IBS

symptoms of IBS include

A
  • abdominal cramps
  • either diarrhea or constipation
90
Q

GI tract disorders

cancer can develop in any region of the

A

GI tract

91
Q

GI tract disorders

the most common cancer forms are

A
  • oral cancer
  • pancreatic cancer
  • colorectal cancer
92
Q

in depth: disorders related to foods

food tolerance

A

a particular food causes numerous unpleasant symptoms

93
Q

in depth: disorders related to foods

food intolerance symptoms include

A
  • gas
  • pain
  • diarrhea
94
Q

in depth: disorders related to foods

food allergy

A

hypersensitivity reaction of the immune system to a componenet in a food

the immune system is not involved

95
Q

in depth: disorders related to foods

celiac disease

A

an autoimmune disease that is also considered a genetic disorders

96
Q

in depth: disorders related to foods

celiac disease diet

A
  • complete intolerance for gluten, a protein found in wheat, rye, barley, and triticale
  • can damage the small intestine leading to poor absorption of nutrients
  • requires a diet lacking wheat, rye, barley and tritcale
97
Q

non-celiac gluten sensitivity

some individuals may have a negative GI reaction when consuming gluten but do NOT have celiac disease

A
  • bloating
  • abdominal pain
  • diarrhea
  • possible joint pain

smyptoms improve by following a gluten free diet

98
Q

signs and symptoms of dehydration

symptoms in adults

A
  • thirst
  • light-headness
  • less frequent urination
  • dark-colored urine
  • fatigue
  • dry skin
99
Q

sympotoms of dehydration

symptoms in children

A
  • dry mouth and tongue
  • no tears while crying
  • no wet diapers for 3 hrs or more
  • high fever
  • sunken abdomen eyes or cheeks
  • irritable or listless
  • skin does not rebound when pinched adn releases
100
Q

heartburn

gastric juice seeping backward through the

A

gastroesophageal sphinter is not cleared quickly or completely enough from the lower esophagus, an burns the lining

Health Disease & Nutrition (14 decks)

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