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nutrition > chapter 3 > Flashcards

chapter 3 Flashcards

1
Q

what is metabolism

A

use of food as fuel, resulting in energy

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2
Q

what is digestion

A

process of food broken down into smaller parts, chemically changed, and moved through GI system

begin at mouth end at anus

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3
Q

mechanical digestion

A

break food down w teeth

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4
Q

peristalisis

A

rhytmic contraction fo muscular walls of tract

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5
Q

chemical digestion

A

composition of carb potein and fats are changed through addition of water, resulting in splitting offood molecules (hydrolysis)

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6
Q

what organs screte digestive enzymes

A

mouth stomach pancreas and small intestien

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7
Q

what is saliva

A

secretion of salivary glandes containing water salts and salivary amylanse (ptyalin)

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8
Q

parts of the stomach

A

fundus (upper), middle (body), end (pylorus)

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9
Q

what happens to food in stomach

A

enters fundus, in body of stomach muscles knead food and mix it w gastric juices and intrinsic factor necessary for absorption of b12

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10
Q

what does gastirc juices containe?

A

HCL, pepsin, and mucus

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11
Q

role of HCL in gastric juices

A

prepare protein molecules for partial digestion by pepsin, destroys most bacteria in food and makes iron and calcium more soluble

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12
Q

order of small intestine

A

duodenum jejunum ilieum

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13
Q

what does secretin do

A

hormone that causes pancras to secrete sodium bicarbotine to neutralize acidity of chyme

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14
Q

what does cholecystokinin (CKK) do

A

produced by intenstinal mucosal glands when fat enters; triggest gall bladder to release bile

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15
Q

what does pacnreatic juices contain

A

trypsin, chymotrypsin, carboxypepidase (pancreatisc proteases)
pancreatic amylase
pancreatic lipase

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16
Q

small intesine intential juice contains:

A

lactase maltase sucraze

peptidase

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17
Q

what is function of cecum

A

cecum: the blind, pounch-like beginning of colon in RLQ; absorbs water and salts
- muscular wall that knead content to enhance absorption
- one of end products is volatile fatty acids: acetate, rpopionate, butyrate; absorbed by large intestine and used as source of energy

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18
Q

what is absorption

A

passage of nurients into blood or lypmhatic system (lympathic vessels carry fat-soluble particles and too large molecules to pass through capillaries)

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19
Q

length of small intestine

A

20 ft

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20
Q

length of esophagus

A

10 in

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21
Q

colon lengh and diametier

A

5ft long, 3 in in diameter

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22
Q

tasks of large intestine

A

absorb water, synthesisze some vitamin bs and vitamin k, collect food residue like dietary fiber

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23
Q

what is absorpeped by capillaries

A

glucsoe fructose galactose amino acids minerals water-soluble vitamins

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24
Q

what is carried to liver

A

fructose and galactose, comverted to glucsoew

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25
Q

hat do lacteals do

A

absorb glycerol and fatty acids in additio not ofat-soluble vitamins

26
Q

percent of feces

A

99% of carb
95% of fats
92% of proteins

27
Q

overall transmit time from ingenstion to elimination

A

16 to 27 hours

28
Q

what is aerobic metabolism

A

nutrients are combined w oxygen within each cell (oxidation - reduced carb to CO2 and H2), protein to CO2, H@O, N)

29
Q

what is anaerobic metabolis m

A

reduce fat wo using oxygen

30
Q

what is anabolism

A

build new substances from simpler ones

31
Q

what is catabolism

A

reduce sybstance to simpler ones

32
Q

what hormoes regulate metabolism

A

Triiodothyronine (T3) and thyroxine (T4)

too much and hyperthyroidism (too fast metabolisM)

to little and hypothyroidism (too slow metabolism )

33
Q

t1 kilocal = ____kJ

A

4.184

34
Q

what is 1 calorei

A

amount of heat needed to raise temp of 1 kg of water by 1 degree celsius

35
Q

1 g carb = __ cal

A

4

36
Q

1 g protein = __ cal

A

4

37
Q

1 g fat = __ cal

A

9

38
Q

1 g alc = __ cal

A

7

39
Q

what is bomb calorimeter

A

determine energy values of food with inner part having food and outer having water. food is burned andcaloric value is determined by incr in temp of surrounding water

40
Q

what is basal metabolism

A

energy needed to carry out involuntary vital processes while at rest

respiration circulations regof body temp, and cell activity and maintenance

41
Q

basal metabolism rate (BMR)

A

rate needed only for body maintenance

aka resting energy expenditure (REE)

42
Q

factors that affect ones BMR

A

lean body mass body size, sex, age, hereditry, physical condition, climate

43
Q

bacteria crucial in probiotics

A

lactobacillus, bifidobacterium, and saccharomyces

44
Q

what is lean body mass

A

muscle

muscle need more call then fat or bone

45
Q

thermic effect of food

A

body requires energy to process food (digestion, absorption, transportation, metabolism, and storage)

rep 10% of daily energy

46
Q

what equation is commonly used to determine BMR for those above 18

A

harris-benedict equation

47
Q

what do gastric juices conssit of?

A

hydrochloric acid, diges-tive enzymes, and mucus.

48
Q

what is chyme

A

mixture of gastric juices and chewed and swallowed food combine in the stomach

49
Q

when empty what is stomzch size

A

1/8 cup

50
Q

function of rugae

A

folds in stomach that allow it to expand when odd Is consumedexpands to 1-2 quarts of food

51
Q

how much of digestion fone in small inesti e

A

95%

52
Q

sections of small intestine + length

A

duodenum - 12in
jejunum - 4ft
ileum - 5ft

20 ft total (small intestine) in length and 1 in in diameter

53
Q

how long does it take for food to travel from mouth top small intestine

A

5 to 14 hours

54
Q

function of bile

A

helps disperse (distribute) fat in the water-based digestive fluids, giving enzymes in the fluids access to the fat so they can break it down.

55
Q

colon lenght

A

3.5 ft in body

5-6 ft in length

56
Q

how long does chyme stay in colon

A

1 to 3 days before elimination

57
Q

what are feces made of

A

mucus,
bile pigments, fiber, cells that have been sloughed (shed) from the lining of the large intestine, and water

58
Q

inside surface area of the small intestine is about_______ times larger than
that of a smooth tube.

A

600

59
Q

wha absorbs fat-soluble nutrients

A

. Lymph vessels in the villi, called lacteals

60
Q

how does fiber strengethen intestinal tract

A

forms a mass in the digestive tract that creates resis-tance against which the muscles of the intestine can push

61
Q
A

nutrition (21 decks)

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