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Nutrition 215 > Chapter 3 The human body: A nutrition perspective > Flashcards

Chapter 3 The human body: A nutrition perspective Flashcards

1
Q

Organization of the body

A

cells form tissues
tissues form organs
Organs form systems, such as the digestive system
Getting adequate supply of nutrients to the bodys cells with a healthy diet

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2
Q

The cell

A

organisms are made of many different cells
they are specialized to perform particular functions
all cells are derived from preexisting cells

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3
Q

Cell (plasma) membrane

A

each cell is separated by cell membrane
also called plasma membrane
holds cellular contents together
regulates flow of substances in and out of cell
cholesterol is a component of each cell membrane
protein structures act as a transport vehicles and function as enzymes that facilitate chemical processes

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4
Q

Cytoplasm

A

a combination of fluid material and organelles within the cell, not including the nucleus
energy for use by the cell can be produced by chemical processes that occur in the cytoplasm

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5
Q

Mitochondria

A

where energy yielding nutrients (carbohydrate, protein, and fat) from food are converted into energy that cells can use

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6
Q

Cell nucleus

A

contains genetic material responsible for controlling actions that occur in cell
chromosomes
genes made up of DNA
messenger molecule called RNA

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7
Q

Endoplasmic reticulum (ER)

A

organelle composed of a network of canals running through the cytoplasm
part of the er contains ribosomes
involved in lipid synthesis, detoxification of toxic substances and calcium storage release in cell

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8
Q

Gogi complex

A

cell organelle near the nucleus that processes newly synthesized protein for secretion or distribution to other organelles

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9
Q

Lysosomes

A

contain digestive enzymes for use inside the cell for turnover of cell parts
digest worn-out or damaged components

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10
Q

peroxisomes

A

destroy toxic products within cell
contain enzymes that detoxify harmful chemicals
contain a protective enzyme called catalase
prevent excessive accumulation of hydrogen peroxide in cell

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11
Q

Cell metabolism

A

entire collection of chemical processes involved in maintaining life
Biochem reactions take place in the cell cytoplasm and organelles

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12
Q

Anabolic metabolism

A

requires energy

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13
Q

Catabolic metabolism

A

takes molecules apart and releases energy

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14
Q

Metabolism of…

A

carbohydrates, protein, and fat is interrelated and yields energy

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15
Q

Vitamins and minerals regulate

A

enzyme activity, supporting metabolic reactions in the cell

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16
Q

Remaining aerobic steps

A

of energy production (ATP) take place in mitochondria

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17
Q

Cardiovascular system

A

consists of the heart, blood vessels, and blood
Transports nutrients, waste products, gases, and hormones throughout body
plays role in immune responses and regulation of body temp

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18
Q

Hepatic portal circulation

A

portion of circulatory system using large vein (portal vein) to carry nutrient rich blood from capillaries in intestines and portions of the stomach to liver

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19
Q

Lymphatic system

A

system of vessels and lymph accepts fluid surrounding cells and large particles, such as products of fat absorption

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20
Q

Lymph

A

is a clear fluid that eventually passes into bloodstream from the lymphatic system

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21
Q

Urinary system

A

body system consisting of the kidneys urinary bladder and the ducts that carry urine
removes waste products from the circulatory system, regulates blood acid-base balance, over all chemical balance, and water balance
the kidneys filter wastes form the blood

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22
Q

Nerve transmission

A

transmission of signal occurs through change in concentration of 2 nutrients: sodium into neurons and loss of potassium
concentrations of minerals are restored to normal amounts in neuron after signal passes making it ready to conduct another message

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23
Q

Nutrient needs of brain

A

neurotransmitters used for brain function are often made from common nutrients found in food

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24
Q

Amino acids for

A

norepinephrine and epinephrine

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25
Glucose is the
preferred fuel for the brain
26
Lipids, protein, and vitamin B-12 to
support the myelin sheath covering nerve fibers
27
Endocrine system
major role in regulation of metabolism reproduction water balance and many other functions produces hormones in the endocrine glands
28
Hormones are
messengers
29
Permissive
turn on
30
Antagonistic
turn off
31
Synergistic
work in cooperation with another hormone
32
Insulin
produced by the pancreas | insulin increases synthesis of glycogen in lover and movements of glucose from bloodstream into body cells
33
Thyroid hormones
produced by the thyroid gland to regulate growth and metabolic rate
34
immune system
skin and intestinal cells nonspecific (innate) immunity specific (adaptive) immunity
35
Skin and intestinal cells:
work in concert with cells and tissues of immune system to defend body against infection
36
Nonspecific (innate) immunity
defenses that stop invasion of pathogens, require no previous encounter with pathogen
37
Specific (adaptive) immunity
function of white blood cells directed at specific antigens
38
Antibody
blood protein binds foreign protein found in body | also called immunoglobulin
39
Antigen
a substance that induces state of sensitivity and or resistance to microorganisms and toxic substances after lag period foreign substance that stimulates a specific aspect of the immune system
40
Digestive system
consist of GI tract, accessory structures liver, gallbladder and pancreas preforms mechanical and chemical processes of digestion absorption of nutrients and elimination of wastes
41
Most processes of digestion
and absorption are under automatic control
42
Digestion and absorption are
controlled by signals from nervous system and hormones from endocrine system
43
Digestion
process by which large ingested molecules are mechanically and chemically broken down producing basic nutrients that can be absorbed across the wall of the GI tract
44
Absorption
process by which substances are taken up form GI tract and enter bloodstream or lymph system
45
Gastrointestinal (GI) tract
sites in the body for digestion and absorption of nutrients; consists of mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus
46
Lumen
hollow opening inside a tube such as GI tract
47
Motility
movement of food through the GI tract
48
Mouth
chews food to reduce into smaller particles | taste buds on the tongue sense taste of foods
49
Taste buds
sweet, sour, salty, bitter, and oleogustus
50
Unami
brothy, meaty, savory flavor in some foods
51
Oleogustus
flavor or fat
52
sense of smell greatly contrives
to ability to sense of taste
53
Constitutes of saliva
saliva, amylase, lipase, mucus
54
Saliva
eatery fluid produced by salivary glands in mouth | contains lubricants, enzymes, and other substances
55
Amylase
starch-digesting enzyme produced by salivary glands and pancreas
56
Lipase
fat-digesting enzyme produced by salivary glands, stomach, and pancreas
57
Mucus
thick fluid secreted by many cells throughout the body contains compound that has both carbohydrates and protein acts as lubricant and means of protection for cells
58
Components of upper GI tract
esophagus, pharynx, epiglottis, bolus
59
Esophagus
tube in GI tract that connects pharynx with stomach
60
Pharynx
organ of digestive tract and respiratory tract at back of oral and nasal cavities
61
Epiglottis
flap that folds down over trachea during swallowing
62
Bolus
mixed with saliva, food mass swallowed from oral cavity into pharynx
63
Components of upper GI tract
peristalsis, lower esophageal sphincter, chyme, pyloric sphincter
64
Peristalsis
coordinated muscular contractions to propel food down gastrointestinal tract
65
Lower esophageal sphincter
circular muscle constrict opening of esophagus to stomach | also called gastroesophageal sphincter or cardiac sphincter
66
Chyme
mixture of stomach secretions and partially digested food
67
Pyloric sphincter
ring of smooth muscle between stomach and small intestine
68
Stomach, Upper GI
large sac that can hold up to 4 cups for several hours size varies individually can can be altered by surgery concentration of stomach acid (hydrochloric acid) increases as food enters
69
Chyme (upper GI)
leaves stomach 1 teaspoon fat at time and enter small intestine through the pyloric sphincter very little absorption of nutrients occurs in stomach
70
Intrinsic factor
is a protein like compound produced by stomach, enhances vitamin B-12 absorption
71
Stomach acid
HCL is a very strong acid thick layer of mucus protects stomach from acid destroys activity of protein activates digestive enzymes partially digests dietary protein makes dietary mineral (e.g., calcium) soluble to improve absorption
72
Small intestine
duodenum, jejunum, ileum, villi, absorptive cells, microvilli
73
Duodenum
first segment approximately 10 inches in length receives chyme from stomach and digestive juices from pancreas and gallbaldder site of most chemical digestion of nutrients
74
Jejunum
middle segment | approx 4 ft in length
75
Ileum
last segment | approx 5 ft in length
76
Villi
fingerlike protrusions that participate in digestion and absorption of food
77
Absorptive cells
also known as enterocytes; intestinal cells that line villi and participate in nutrient absorption
78
Microvilli
extensive folds on the mucosal surface of the absorptive cells increase its surface area 600 times
79
New intestinal absorptive cells are
constantly produced in crypts of small intestine
80
Nutrient absorption
passive diffusion, facilitated diffusion, active absorption, phagocytosis and pinocytosis
81
Passive diffusion
diffusion of nutrients across the absorptive cell membranes
82
Facilitated diffusion
uses a carrier protein to move nutrients down a concentration gradient
83
Active absorption
involves a carrier protein as well as energy to move nutrients (against concentration gradient) into absorptive cells
84
Phagocytosis and pinocytosis
forms of active transport in which absorptive cell membrane forms an indention the engulf a nutrient to bring into cell
85
Parts of the large intestine
``` five segments cecum ascending colon transverse colon descending colon sigmoid colon ```
86
Large intestine
no villi or enzymes mucus producing cells absorption of water, some minerals, and vitamins feces, probiotics, prebiotics
87
Feces
consist of water, undigested fiber, tough connective tissues (form animal foods), bacteria, dead intestinal cells over 500 different types of bacteria
88
Probiotics
microorganisms reside in large intestine that can provide health benefits
89
Prebiotics
substances increase growth of probiotic microorganisms
90
Rectum
large portion of large intestine muscular movements push feces into anus Anal sphincters
91
Anal sphincters
``` internal external (under voluntary control) relaxation allows elimination ```
92
Accessory organs
gallbladder, liver, pancreas
93
Gallbladder
attached to underside of liver for bile storage, concentration, and secretion bile is released through common bile duct into first segment of small intestine essential for digestion and absorption of fat
94
Liver
releases unwanted substances that travel with bile to the gallbladder waste ends up in the small intestine, eventually in the large intestine for excretion
95
Pancreas
has both endocrine and digestive functions manufactures hormones such as insulin and glucagon produces pancreatic juice a mixture of water bicarbonate and a variety of digestive enzymes
96
Nutrient storage capabilities
human body must maintain reserves of nutrients | storage capacity varies for each different nutrient
97
Fat is stored
mainly in adipose tissue
98
Glucose and glycogen
short term storage in muscle and liver | blood maintains small reserve of glucose
99
Amino acids
vitamin and minerals: storage varies | balanced diet is safest means to acquire nutrients needed for optimal health
100
Epigenome
Genome characteristics or marks that are packaged inside the cell nucleus
101
Epigenetics
Changes in gene expression caused by mechanisms other than changes in the DNA sequence
102
Genetic variation
can directly affect proteins encoded by our genes and result in different: nutrient requirements among individuals effects of environmental factors (such as our diet) on our genes and proteins they make
103
Nutritional genomics
interactions between nutrition and genetics; includes both nutrigenetics and nutrigenomics
104
Nutrigenetics
effects of genes on nutritional health, such as variations in nutrient requirements and responsiveness to dietary modifications
105
Nutrigenomics
food impacts health through its interaction with our genes and its subsequent effect on gene expression
106
Nutritional diseases with a genetic link
cardiovascular disease obesity diabetes cancer
107
Your genetic profile
genetic testing for disease susceptibility will become more common as genes that are linked to increase risk of developing various diseases are isolated and decoded genetic tests available for at least 1500 disease conditions dietary advice and supplements often based on genetic tests dietary advice must be tailored to personal and cultural preferences
108
Gastroesophageal reflux disease (GERD)
heart burn half of north american adults experience occasional heartburn also known as acid reflux can damage the lining of the esophagus results from stomach acid backup into esophagus acid irritates the lining of the esophagus, causing pain
109
Ulcers
erosion of the tissue lining, usually in the stomach or upper small intestine; also known as peptic ulcers common causes: h. pylori infection, overuse of non steroidal anti inflammatory drugs (NSAIDs) Treatments: antibiotics to eradicate h. pylori, acid blocking medications (e.g., proton pump inhibitors)
110
Constipation
difficult of infrequent evacuation of the bowels treatment: increase fiber consumption, drink adequate fluids especially water, establish a regular bowel routine, relaxation, regular exercise laxatives with supervision of physician can lessen constipation
111
Hemorrhoids
swollen veins of rectum and anus; also now as pies caused by intense pressure during bowl movements stress to the vessels form pregnancy, obesity, prolonged sitting, violent coughing or sneezing, or stringing during bowel movements, particularly with constipation results in inching and bleeds from anus treatment includes warm bath and treating constipation
112
IBS
affects 10% - 15% of adults symptoms: cramps gassiness bloating, diarrhea constipation or alternating of both, visible abdomen distention treatment: eliminate trigger foods, moderate caffeine, small frequent low fat meals, reduce stress and treat depression
113
Diarrhea
increased fluidity, frequency, or amount of bowel movements causes: infections by microorganisms, malabsorption of dietary components (sugar, alch, or excess fiber) treatment: prevent dehydration plenty of fluid electrolyte replacement, feel medical attention if prolonged serious danger for infants and elderly
114
Gallstones
affect 10%-20% of us adults symptoms: upper right abdominal pain, gas and bloating, nausea and vomiting treatment: removal of gallbladder
115
Celiac disease
chronic, immune mediated disease precipitated by exposure to dietary protein gluten (found in certain grains, wheat, rye, barley) in genetically predisposed people affects approx 1% of U.S. population flatten villi, limits absorption of nutrients treatment: elimination of wheat, rye, and barley
116
Nonceliac gluten sensitivy
also called gluten intolerance experience symptoms after ingestion of gluten but no intestinal damage: GI distress, fatigue weakness, headache muscle pain joint pain, sleep disorders treatment: elimination of wheat rye and barley

Nutrition 215 (3 decks)

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