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Human Nutrition > Chapter 1 > Flashcards

Chapter 1 Flashcards

1
Q

Cations

A

Atom loses an electron (positively charged)

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2
Q

Anion

A

Atom gains an electron (negatively charged)

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3
Q

Oxidization

A

The loss of electrons (becomes + charged)

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4
Q

Reduction

A

The gaining of electrons (becomes - charged)

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5
Q

Molecules

A

chemical bonds when two or more atoms join

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6
Q

Condensation

A

Join a chemical bond together

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7
Q

Hydrolysis

A

Split Apart chemical bonds

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8
Q

Basic (pH)

A

greater than 7

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9
Q

Neutral (pH)

A

Equivalent to 7

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10
Q

Acidic

A

Less than 7

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11
Q

Buffers

A

enables fluids to resist changes in pH

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12
Q

Smallest To Largest Structural and Functional Units

A

Cells
Tissues
Organs
Organ Systems

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13
Q

Organelles

A

structures within a cell that carry out cell activity (Mitochondria, Nucleus)

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14
Q

Cytoplasm

A

Gel like material found throughout the cell

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15
Q

Extracellular vs Intracellular environments

A

Outside of the cell vs Inside of the cell

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16
Q

Cell membranes

A

Regulates the movement into and out of the cell

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17
Q

Simple Diffusion (Passive Transport)

A

higher to lower concentration-no energy needed

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18
Q

Facilitated Diffusion (Passive Transport)

A

higher to lower concentration, but also require transport protein that escorts the material across cell membrane

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19
Q

Osmosis

A

movement of water molecules across a selectively permeable membrane

20
Q

Vesicular Active Transport

A

Large molecules move into or out of cell by an enclosed vesicle
Endocytosis: extracellular to intracellular
Exocytosis: intracellular to extracellular

21
Q

Epithelial Tissue

A

protective layer on body surface and lining of internal organs
Connective: “glue” that holds the body together
Exp: Tendons, cartilage, blood

22
Q

Muscle Tissue

A

Tissue that specializes in movement
Exp: Skeletal muscle, Smooth muscle, Cardiac muscle

23
Q

Neural Tissue

A

Specializes in communication via nerves
Exp: Brain, spinal cord, nerves

24
Q

Connective Tissue

A

Provides structure to the body by binding and anchoring body parts.

25
Q

Organs

A

Two or more different types of Tissue

26
Q

Organ System

A

several organs work together to perform physiologic function
- Communication systems
a. Nervous system :neurotransmitters
b. Endocrine system: hormones
c. Negative feedback systems

27
Q

Gastrointestinal Tract

A

Hollow Tube from mouth to anus

28
Q

Digestive System Organs

A

Mouth, Pharynx, Esophagus, Stomach, Small Intestine, Large Intestine

29
Q

Digestive System Accessory Organs

A

Salivary glands, Liver, Gallbladder, Pancreas

30
Q

3 Important Digestive System Functions

A

Digestion, absorption, and egestion

31
Q

Salivary Glands

A

Release a mixture of water, mucus, and enzymes

32
Q

Mouth (Digestion)

A

Mechanical breakdown, moistening, and mixing of food with saliva.

33
Q

Pharynx

A

Propels food from the back of the oral cavity into the esophagus.

34
Q

Liver

A

Produces bile, an important secretion needed for lipid digestion

35
Q

Esophagus (Digestive)

A

Transport food from the pharynx to the stomach.

36
Q

Gallbladder

A

Stores and releases bile, needed for lipid digestion.

37
Q

Stomach (Digestive)

A

Muscular contractions mix food with gastric juice, causing the chemical and physical breakdown of food into chyme

38
Q

Pancreas

A

Releases pancreatic juice that neutralizes chyme (the acidic gastric juice) and contains enzymes needed for carbohydrate, protein, and lipid digestion.

39
Q

Small Intestine (Digestion/Absorption)

A

Major sire of enzymatic digestion and nutrient absorption.

40
Q

Large Intestine (digestion/reabsorption)

A

Receives and prepares undigested food to be eliminated from the body as feces.

41
Q

Sphincters

A
  • Ring-shaped musclethat relaxes or tightens to
    open or close an opening
  • Controls amount of food that goes to the next
    section of GI
  • Prevents backflow of contents

Names: (Esophageal, Pyloric, Ileocecal, 2 Anal)

42
Q

Segmentation

A

Circular Contraction
Purpose: to mix food contents with digestive juices

43
Q

Peristalsis

A

Longitudinal contraction
Purpose: to propel food bolus to next section of Gastrointestinal Tract (GIT)

44
Q

Three phases of Digestion

A

Cephalic Phase (before food enters mouth), Gastric Phase (arrival of food in stomach), Intestinal Phase

45
Q

Pepsin

A

Enzyme that digests protein

46
Q

Chyme

A

Acidic mixture of food and gastric secretion

47
Q

Gastric Acid

A
  • Sterilizes
  • Activates pepsin
  • Breaks protein structure: denaturation
  • Releases nutrients from food molecule
  • Mucus protects stomach cell lining from gastric acid

Human Nutrition (1 decks)

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