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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
Q

Glucose is the

A

preferred fuel for the brain

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26
Q

Lipids, protein, and vitamin B-12 to

A

support the myelin sheath covering nerve fibers

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27
Q

Endocrine system

A

major role in regulation of metabolism reproduction water balance and many other functions
produces hormones in the endocrine glands

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28
Q

Hormones are

A

messengers

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29
Q

Permissive

A

turn on

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30
Q

Antagonistic

A

turn off

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31
Q

Synergistic

A

work in cooperation with another hormone

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32
Q

Insulin

A

produced by the pancreas

insulin increases synthesis of glycogen in lover and movements of glucose from bloodstream into body cells

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33
Q

Thyroid hormones

A

produced by the thyroid gland to regulate growth and metabolic rate

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34
Q

immune system

A

skin and intestinal cells
nonspecific (innate) immunity
specific (adaptive) immunity

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35
Q

Skin and intestinal cells:

A

work in concert with cells and tissues of immune system to defend body against infection

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36
Q

Nonspecific (innate) immunity

A

defenses that stop invasion of pathogens, require no previous encounter with pathogen

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37
Q

Specific (adaptive) immunity

A

function of white blood cells directed at specific antigens

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38
Q

Antibody

A

blood protein binds foreign protein found in body

also called immunoglobulin

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39
Q

Antigen

A

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

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40
Q

Digestive system

A

consist of GI tract, accessory structures liver, gallbladder and pancreas
preforms mechanical and chemical processes of digestion absorption of nutrients and elimination of wastes

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41
Q

Most processes of digestion

A

and absorption are under automatic control

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42
Q

Digestion and absorption are

A

controlled by signals from nervous system and hormones from endocrine system

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43
Q

Digestion

A

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

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44
Q

Absorption

A

process by which substances are taken up form GI tract and enter bloodstream or lymph system

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45
Q

Gastrointestinal (GI) tract

A

sites in the body for digestion and absorption of nutrients; consists of mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus

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46
Q

Lumen

A

hollow opening inside a tube such as GI tract

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47
Q

Motility

A

movement of food through the GI tract

48
Q

Mouth

A

chews food to reduce into smaller particles

taste buds on the tongue sense taste of foods

49
Q

Taste buds

A

sweet, sour, salty, bitter, and oleogustus

50
Q

Unami

A

brothy, meaty, savory flavor in some foods

51
Q

Oleogustus

A

flavor or fat

52
Q

sense of smell greatly contrives

A

to ability to sense of taste

53
Q

Constitutes of saliva

A

saliva, amylase, lipase, mucus

54
Q

Saliva

A

eatery fluid produced by salivary glands in mouth

contains lubricants, enzymes, and other substances

55
Q

Amylase

A

starch-digesting enzyme produced by salivary glands and pancreas

56
Q

Lipase

A

fat-digesting enzyme produced by salivary glands, stomach, and pancreas

57
Q

Mucus

A

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
Q

Components of upper GI tract

A

esophagus, pharynx, epiglottis, bolus

59
Q

Esophagus

A

tube in GI tract that connects pharynx with stomach

60
Q

Pharynx

A

organ of digestive tract and respiratory tract at back of oral and nasal cavities

61
Q

Epiglottis

A

flap that folds down over trachea during swallowing

62
Q

Bolus

A

mixed with saliva, food mass swallowed from oral cavity into pharynx

63
Q

Components of upper GI tract

A

peristalsis, lower esophageal sphincter, chyme, pyloric sphincter

64
Q

Peristalsis

A

coordinated muscular contractions to propel food down gastrointestinal tract

65
Q

Lower esophageal sphincter

A

circular muscle constrict opening of esophagus to stomach

also called gastroesophageal sphincter or cardiac sphincter

66
Q

Chyme

A

mixture of stomach secretions and partially digested food

67
Q

Pyloric sphincter

A

ring of smooth muscle between stomach and small intestine

68
Q

Stomach, Upper GI

A

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
Q

Chyme (upper GI)

A

leaves stomach 1 teaspoon fat at time and enter small intestine through the pyloric sphincter
very little absorption of nutrients occurs in stomach

70
Q

Intrinsic factor

A

is a protein like compound produced by stomach, enhances vitamin B-12 absorption

71
Q

Stomach acid

A

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
Q

Small intestine

A

duodenum, jejunum, ileum, villi, absorptive cells, microvilli

73
Q

Duodenum

A

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
Q

Jejunum

A

middle segment

approx 4 ft in length

75
Q

Ileum

A

last segment

approx 5 ft in length

76
Q

Villi

A

fingerlike protrusions that participate in digestion and absorption of food

77
Q

Absorptive cells

A

also known as enterocytes; intestinal cells that line villi and participate in nutrient absorption

78
Q

Microvilli

A

extensive folds on the mucosal surface of the absorptive cells
increase its surface area 600 times

79
Q

New intestinal absorptive cells are

A

constantly produced in crypts of small intestine

80
Q

Nutrient absorption

A

passive diffusion, facilitated diffusion, active absorption, phagocytosis and pinocytosis

81
Q

Passive diffusion

A

diffusion of nutrients across the absorptive cell membranes

82
Q

Facilitated diffusion

A

uses a carrier protein to move nutrients down a concentration gradient

83
Q

Active absorption

A

involves a carrier protein as well as energy to move nutrients (against concentration gradient) into absorptive cells

84
Q

Phagocytosis and pinocytosis

A

forms of active transport in which absorptive cell membrane forms an indention the engulf a nutrient to bring into cell

85
Q

Parts of the large intestine

A 
five segments 
cecum 
ascending colon 
transverse colon 
descending colon 
sigmoid colon
86
Q

Large intestine

A

no villi or enzymes
mucus producing cells
absorption of water, some minerals, and vitamins
feces, probiotics, prebiotics

87
Q

Feces

A

consist of water, undigested fiber, tough connective tissues (form animal foods), bacteria, dead intestinal cells
over 500 different types of bacteria

88
Q

Probiotics

A

microorganisms reside in large intestine that can provide health benefits

89
Q

Prebiotics

A

substances increase growth of probiotic microorganisms

90
Q

Rectum

A

large portion of large intestine
muscular movements push feces into anus
Anal sphincters

91
Q

Anal sphincters

A 
internal 
external (under voluntary control) 
relaxation allows elimination
92
Q

Accessory organs

A

gallbladder, liver, pancreas

93
Q

Gallbladder

A

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
Q

Liver

A

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
Q

Pancreas

A

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
Q

Nutrient storage capabilities

A

human body must maintain reserves of nutrients

storage capacity varies for each different nutrient

97
Q

Fat is stored

A

mainly in adipose tissue

98
Q

Glucose and glycogen

A

short term storage in muscle and liver

blood maintains small reserve of glucose

99
Q

Amino acids

A

vitamin and minerals: storage varies

balanced diet is safest means to acquire nutrients needed for optimal health

100
Q

Epigenome

A

Genome characteristics or marks that are packaged inside the cell nucleus

101
Q

Epigenetics

A

Changes in gene expression caused by mechanisms other than changes in the DNA sequence

102
Q

Genetic variation

A

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
Q

Nutritional genomics

A

interactions between nutrition and genetics; includes both nutrigenetics and nutrigenomics

104
Q

Nutrigenetics

A

effects of genes on nutritional health, such as variations in nutrient requirements and responsiveness to dietary modifications

105
Q

Nutrigenomics

A

food impacts health through its interaction with our genes and its subsequent effect on gene expression

106
Q

Nutritional diseases with a genetic link

A

cardiovascular disease
obesity
diabetes
cancer

107
Q

Your genetic profile

A

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
Q

Gastroesophageal reflux disease (GERD)

A

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
Q

Ulcers

A

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
Q

Constipation

A

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
Q

Hemorrhoids

A

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
Q

IBS

A

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
Q

Diarrhea

A

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
Q

Gallstones

A

affect 10%-20% of us adults

symptoms: upper right abdominal pain, gas and bloating, nausea and vomiting
treatment: removal of gallbladder

115
Q

Celiac disease

A

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
Q

Nonceliac gluten sensitivy

A

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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