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nutrition exam 1 > chapter 4: body basics > Flashcards

chapter 4: body basics Flashcards

1
Q

what 6 elements make up most of the body?

A
  • oxygen (65%)
  • carbon (18%)
  • hydrogen (9.5%)
  • nitrogen (3.2%)
  • calcium (1.5%)
  • phosphorus (1.2%)
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2
Q

proteins, carbs, and fats are abundant in what 4 elements?

A

hydrogen, oxygen, carbon, and nitrogen

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3
Q

which micronutrients are usually ions in the body?

A

minerals

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4
Q

molecules

A

matter that forms when 2 or more atoms interact and are held together
- O2
- C6H12O6)

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5
Q

compound

A

molecule that contains 2 or more different elements
- C6H12O6

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6
Q

chemical bond

A

attraction that holds atoms together to form a molecule

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7
Q

solutions vs. solvent vs. solutes

A

evenly distributed mixture of 2 or more compounds
- solution has solvent (primary component) and one or more solutes dissolved in the solvent

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8
Q

solubility

A

describes how well a solute dissolves

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9
Q

what is the solvent for living organisms?

A

water

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10
Q

acid

A

donates hydrogen ions (H+) in water

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11
Q

base

A

accept hydrogens in water
- usually OH-, but can be other ions

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12
Q

pH

A

measure of acidity or alkalinity of a solution

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13
Q

metabolism

A

sum all of chemical reactions occurring in living cells

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14
Q

catabolism

A

breaking down molecules

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15
Q

anabolism

A

building up molecules

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16
Q

enzymes

A

molecule that catalyzes (speeds up) the rate of a chemical reaction but is not altered during the process

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17
Q

anatomy

A

scientific study of structures of body

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18
Q

physiology

A

scientific study of the function of the body

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19
Q

cell

A

smallest functional structure in a living organism

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20
Q

tissue

A

mass of cells that have similar characteristics and functions

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21
Q

organ

A

collection of tissues that perform in a related fashion

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22
Q

organ system

A

group of organs that work together for a similar purpose

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23
Q

11 organ systems
- digestive

A

absorb nutrients

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24
Q

11 organ systems
- cardiovascular

A

move blood via heart and vessels

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25
Q

11 organ systems
- respiratory

A

exchange gases

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26
Q

11 organ systems
- lymphatic and immune

A

filler tissue & house immune cells

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27
Q

11 organ system
- urinary

A

filter waste from blood

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28
Q

11 organ systems
- muscular

A

move body

29
Q

11 organ systems
- skeletal

A

support body and protect organs

30
Q

11 organ systems
- nervous

A

fact acting control center of body / neurons

31
Q

11 organ systems
- endocrine

A

slow acting control center of body / hormones

32
Q

11 organ systems
- integumentary

A

outer covering of body: hair, nails, skin

33
Q

11 organ systems
- reproductive

A

generate offspring & make sex hormones

34
Q

gastrointestinal tract (alimentary canal)

A

organs that for continuous tube from oral cavity to anus
- mouth, esophagus, stomach, small intestines, large intestines, anus

35
Q

accessory digestive organs

A

organs that assist in break down of food
- liver, gall bladder, pancreas,

36
Q

peristalsis

A

wavelike muscular contractions that move small amounts of food and beverages through the intestinal tract

37
Q

segmentation

A

continuously subdividing, breaking up, and mixing the contents

38
Q

bioavailability

A

extent to which digestive tract absorbs nutrients and how well the body uses them

39
Q

mechanical digestion

A

mouth: bitting and grinding actions break and mash food into smaller pieces
stomach: churning of the stomach walls

40
Q

chemical digestion

A

mouth: saliva mixes and lubricates food / salivary amylase and lipase (enzymes) begin breaking down starch and fat, respectively
stomach: HCI and enzymes, particularly pepsin

41
Q

taste buds
- sweet

A

produced by organic compounds, e.g., sugar or artifical sweetness

42
Q

taste buds
- salt

A

produced my metal ions, e.g., Na+ and K+

43
Q

taste buds
- sour

A

associated with acids, e.g., vinegar

44
Q

taste buds
- bitter

A
  • produced by alkaloids (usually weak bases)
  • poisons can be detected as bitter
45
Q

taste buds
- umami (meaty flavor)

A

taste related to amino acids (proteins) producing meaty flavor

46
Q

what can taste and smell receptors detect?

A

chemicals

47
Q

bolus

A

the mass of chewed and swallowed food

48
Q

gastric juice

A

contains water, hydrochloric acid (HCI), and enzymes

49
Q

chyme

A
  • mixture of gastric juice and partially (not finished) digested good
  • gastric juice + bolus
50
Q

small intestine

A
  • most nutrients are digested & absorbed in the small intestine
  • has villi
51
Q

villi

A
  • tiny projections that line the small intestine and have absorptive cells
  • create a lot of surface area
52
Q

how do we absorb water-soluble nutrients?

A

enters the capillaries of villi and travel to the liver via the hepatic portal vein

53
Q

how do we absorb fat-soluble nutrients?

A

captured by bile and enter lacteals (the lymphatic system)

54
Q

liver

A
  • processes and stores many nutrients
  • makes cholesterol and bile
  • stores glucose in the form of glycogen
55
Q

pancreas

A

produces and secrets bicarbonate ions and many digestive enzymes

56
Q

where are these contents emptied in the GI tract?

A

releases bile and pancreas releases digestive enzymes into the small intestines
- secretes bile to neutralize the pH

57
Q

large intestine

A

has no villi, so little absorption occurs in the organ

58
Q

feces

A

(stools) form as chyme becomes semisolid

59
Q

normal flora

A

the normal bacteria that live in/on your body

60
Q

probiotics

A

are live, beneficial gut microbes that have been cultured under laboratory conditions
- may be in dietary supplements or in foods
- may help prevent or treat diarrhea or certain intestinal disorders

61
Q

prebiotics

A

forms of dietary fiber that are poorly digested by humans
- prebiotics can support and promote the growth of beneficial microbes in the gut

62
Q

inflammatory bowel diseases

A

the general name for a group of diseases that cause inflammation and swelling in the intestines

63
Q

constipation

A

difficult & infrequent bowel movements
common causes:
- lack of fiber in diet
- inadequate water intake
- anxiety of depression
- changes in daily intake
- ignoring need to defecate

64
Q

diarrhea

A

frequent bowel movements with loose (watery) stools
- causes: generally bacterial or viral infections of the intestinal tract
- treatment: replacing fluids, sodium, and potassium to prevent dehydration / it is wise to avoid eating solids until diarrhea resolves

65
Q

vomiting

A

abdominal muscles contract, forcibly expelling toxic stomach and duodenal contents out of the body via mouth
- causes: ingestion of toxic, substances, intense pain, head injury, motion sickness, pregnancy, or migraines
- treatment: avoid solid food until vomiting resolves; sip water or non carbonated beverages (prevent dehydration)

66
Q

gastroesophageal reflux
- also known as “heartburn”

A

gnawing pain or burning sensation usually felt in upper chest
- results from stomach acid entering and irritating the esophagus which can damage the lining of the esophagus

67
Q

peptic ulcers

A

sore in lining of stomach and duodenum

68
Q

what bacteria increases the chances of having peptic ulcers?

A

helicobacter pylori

69
Q

irritable bowel syndrome

A

intestinal cramps and abnormal bowel function; bouts of diarrhea, constipation, or alternating bouts or diarrhea and constipation

nutrition exam 1 (4 decks)

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