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HUMB1000 > Compendium 3- Questions > Flashcards

Compendium 3- Questions Flashcards

1
Q

Name the six classes of nutrients

A 
1- carbohydrates
2- lipids
3- proteins
4- water
5- vitamins
6- minerals
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2
Q

Give an example of a monosaccharide, disaccharide, polysaccharide

A

1- glucose, fructose, galactose
2- sucrose, lactose
3- starch, cellulose

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3
Q

What makes up a triglyceride ?

A

glycerol + 3 fatty acids

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4
Q

What is the difference between saturated and unsaturated fat?

A

saturated: hydrogen molecule attached to every carbon molecule
unsaturated: does not have a hydrogen attached to every carbon

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5
Q

What is a polypeptide?

A

Chain of amino acids linked together

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6
Q

Name a disorder caused by a vitamin deficiency

A

Vitamin D: rickets
Vitamin C: scurvy
Vitamin B1: beriberi

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7
Q

What is an enzyme?

A

Protein that increases rate of reaction but not permanently changed by the reaction

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8
Q

What enzyme is produced by the pancreas?

A

pancreatic amylase, lipase, trypsin

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9
Q

What are the functions of the digestive system

A

1- Ingestion:
introduction of food into stomach (via mouth)
2- Mastication:
chewing. Chemical digestion requires large surface area so breaking down large particles mechanically facilitates chemical digestion
3- Secretion:
lubricate, liquefy, digest (e.g. Mucus: secreted along entire digestive tract, lubricates food, coats and protects lining)
4- Digestion:
Mechanical and chemical digestion of food into nutrients
5- Absorption:
Movement of nutrients out of digestive tract into cells
6- Elimination:
Waste products removed from body; faeces. Defecation

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10
Q

Peritoneum

A
  • Walls and organs of abdominal cavity lined with serous membranes
    Visceral: covers organs
    Parietal: Covers interior surface of body wall
    Mesenteries: peritoneum (epithelial tissue) connects organs together. Routes by which vessels and nerves pass from body wall to organs
  • Greater omentum:
    Connects stomach -> transverse colon
  • Lesser omentum:
    Connects stomach -> liver & diaphragm
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11
Q

Oral cavity

A
  • Digestion begins here
  • Masticate (chew) food into a bolus
    Structure
    Hard palate: Hard bone, anterior
    Soft palate: Soft muscle, posterior
    Tongue
    Teeth: Incisors, canines, premolars, molars.
    Salivary glands: produce and secrete saliva into oral cavity
    Saliva: protects oral cavity, moistens, lubricates & digests food
    Amylase: enzyme in saliva breaks down carbohydrates -> smaller sugars
    Lysozyme: antibacterial enzyme
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12
Q

Pharynx

A
  • Connects oral cavity to oesophagus

- Uvula (soft palate) prevents food/drink from entering nasopharynx

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13
Q

Oesophagus

A
  • Tube connects pharynx to stomach
  • Posterior to trachea
  • Epiglottis prevents food/drink from entering trachea
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14
Q

Oesophagus: swallowing phases

A

1- Voluntary:
- Tongue pushes bolus back of oral cavity towards pharynx (oropharynx)
2- Pharyngeal:
- Soft palate close off nasopharynx
- Bolus touches receptors on oropharynx
- Swallowing reflex moves bolus down pharynx -> oesophagus
- Epiglottis covers trachea.
3- Oesophageal
- Bolus moved down oesophagus -> stomach by peristalsis

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15
Q

Oesophagus: Peristalsis

A
  • Process by which food moves through the gut

- Waves of smooth muscles relaxations & contractions

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16
Q

Stomach

A
  • Located in abdomen
  • Food comes from oesophagus; stomach mixes into chyme
  • Produces mucus, hydrochloric acid, protein digestive enzymes (pepsin)
    Contains thick mucus later; lubricates and protects epithelial cells on stomach wall from acid
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17
Q

Stomach: structure

A 
Openings: 
Gastroesophageal -> oesophagus 
Pyloric -> duodenum
Parts 
Cardiac 
Fundus
Body 
Pyloric: antrum and canal 
Layers 
Visceral peritoneum 
Muscularis: Three layers; Outer longitudinal, middle circular, inner oblique
Submucosa
Mucosa 
Rugae: folds in stomach wall that allow stomach to stretch after eating.
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18
Q

Stomach: Movements

A
  • 3 muscular layers enable churning of food; makes chyme
  • Combined mixing and peristalsis waves
  • Oesophageal and pyloric sphincters are closed
  • Empties every 4hrs (6-8hrs after high fat meal)
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19
Q

Small intestine

A
  • Very long, small diameter
  • Large surface area for efficient absorption of nutrients
    Plicae circulares:
    Circular folds in wall of small intestine
    Villi:
    Folds of mucosa contains capillaries & lacteals
    Microvilli:
    Small folds on epithelial cell surface
  • Lipid -> lacteals -> lymph
  • Carbs & proteins -> capillaries -> blood
  • Divisions: Duodenum, jejunum, ileum
20
Q

Small intestine: duodenum

A
  • Chyme mixes with digestive enzymes
  • Lipase: Breakdown lipids
  • Pancreatic amylase: Breakdown carbohydrates
  • Trypsin: Breakdown proteins
21
Q

Large intestine

A
  • Absorption of water
  • Extends from ileocecal junction to anus
  • Consists of: cecum, colon (ascending, transverse, descending, sigmoid), rectum, anal canal
  • Bacterial/microbes synthesis vitamin B&K.
  • 18-24hr transit time; chyme -> faeces
  • Chyme enters cecum, 90% reabsorbed; remainder is faeces
22
Q

List the basic histological layers of digestive tract

A

1- Mucosa:
innermost layer, secrets mucus.
2- Submucosa:
connective tissue layer, contains blood vessels, nerves etc.
3- Muscularis:
2/3 muscle layers, movement & secretion.
4- Serosa / Adventitia:
outermost layer, connective tissue, stability.

23
Q

List the accessory organs of the digestive system

A
  • Not apart of the digestive tract but has a role in digestion.
    1- Liver:
    Bile enters via common bile duct - emulsifies fats
    2- Gallbladder:
    Bile enters via common bile duct - emulsifies fats
    3- Pancreas:
    Enzymes enter via pancreatic duct
24
Q

State the contribution of the liver

A
  • Makes bile
  • Stores glucose (as glycogen) + lipids for energy
  • Detoxification
25
Q

State the contribute of the gallbladder

A
  • Stores concentrated bile
26
Q

State the contribution of the pancrea

A
  • Produces digestive enzymes

- Produces insulin + glucagon for blood sugar homeostasis

27
Q

Explain the difference between digestion and absorption

A

1- Digestion:
- Mouth, stomach, small intestine
- Breakdown food molecules for absorption into circulation.
Mechanical: Large food particles to smaller particles
Chemical: Breaking covalent bonds by digestive enzymes
2- Absorption:
- Small + large intestine
- Nutrients absorbed from small intestine
- Water absorbed from large intestine
Molecules moved out of digestive tract -> circulation for distributions throughout the body

28
Q

Describe carbohydrates

A

Mostly from plants

2H:1O:1C ratio

29
Q

Describe the 3 types of carbohydrates

A

1- Monosaccharide
- Glucose (blood), fructose (fruit), galactose (milk)
2- Disaccharide
- Sucrose = glucose + fructose
- Lactose = glucose + galactose
- Maltose = glucose + glucose
3- Polysaccharide
- 3000+ monosaccharide
Glycogen: stored in liver and muscle , animal polysaccharide, glucose molecules
Starch & cellulose: plant polysaccharide, starch break down for energy, cellulose cannot be broken down; dietary fibre.

30
Q

Describe how polysaccharide is absorbed

A
  • glycogen

- digested by saliva (oral cavity) and pancreatic amylase (duodenum)

31
Q

Describe how disaccharide is absorbed

A
  • sucrose

- digested by sucrase in intestine

32
Q

describe how monosaccharide is absorbed

A
  • glucose
  • absorbed into blood via villi/microvilli in small intestine
  • transported to liver via hepatic portal vein
33
Q

What are the uses of carbohydrates in the body?

A

glucose -> ATP production
excess glucose -> into glycogen & stored in muscles and liver cells
excess beyond storage converted to fat

34
Q

Describe proteins

A
  • Contains C, H, O, N, S
  • Side groups make different amino acids
  • Amino acids link to form peptides and proteins
  • Not stored in the body
  • Essential: Cannot be produced by the body, obtained through diet.
  • Non-essential: Still required, synthesised by essential amino acids
  • Complete: Contains enough of all essential amino acids (milk, cheese, eggs, meat & fish)
  • Incomplete: Does not have all essential amino acids (green vegetables, grains, legumes)
35
Q

Function of proteins

A 
- Regulate body functions 
▪ Cell membrane transport
▪ Hormones
▪ Antibodies
▪ Globular proteins (haemoglobin)
36
Q

Protein absorption

A

1- Protein
- Digested by pepsin in stomach
2- Polypeptides
- Digested by trypsin in duodenum
3- Peptides & individual amino acids
- Absorbed into blood via villi/microvilli in intestine

37
Q

Lipids

A
  • Composed of C, H, O, N, P
  • Lower ratio of O -> C than carbs
  • Relatively insoluble in water
  • Broken down to release energy
  • Triglycerides make up 95% fats in the body
38
Q

triglycerides

A
  • Glycerol + 3 fatty acids
  • Fatty Acids
  • Different lengths
  • Saturation: No double bonds, all hydrogen is bonded to carbon
  • Unsaturated: Double bonds present, less hydrogen bonded to carbon atom
  • Trans fats: Unsaturated fats artificially altered to be more saturated.
39
Q

Lipid absorption

A 
1- Lipid (triglycerides) 
- Digestion begins in duodenum
2- Bile
- From gall bladder emulsifies lipids 
3- Lipase
- From pancreas, further breakdown
4- Monoglycerides 
- Absorbed into lymphatic system via lacteals 
5- Lipids 
- Stored in adipose tissue and liver
40
Q

Use of lipids

A

Triglycerides: used to produce ATP (excess stored in adipose/liver)
1- Cholesterol (liver & egg yolks):
Component of plasma membranes, modified to form bile salts.
2- Phospholipids:
Major component of plasma membrane, myelin sheath, part of bile
3- Eicosanoids (fatty acids):
Involved in inflammation, blood clots, tissue repair, smooth muscle contraction

41
Q

Recommended amounts of carbohydrates, lipids and proteins

A

1- Carbohydrates: 45-65%
2- Lipids: 20-35%
3- Proteins: 10-35%

42
Q

List the basic building blocks of carbohydrates, lipids and proteins

A

1- Carbohydrates: Monosaccharides; carbon, hydrogen, oxygen
2- Lipids:
Triglycerides = glycerol + 3 fatty acids
3- Proteins:
Amino acids = amine group + carboxyl group + hydrogen + side group

43
Q

Distinguish between vitamins and minerals

A 
1- Vitamins 
- Very small quantities in food 
- Organic molecule
- Essential for normal metabolism
- Cannot be produced by the body 
- Fat soluble vitamins: A, D, E, K 
- Water soluble vitamins: B, C 
2- Minerals 
- Inorganic nutrients 
- Essential: Calcium, magnesium, sodium, potassium 
- Less essential: selenium, zinc, copper 
- Components of co-enzymes, some vitamins, haemoglobin, organic molecules 
- Available from plant and animals
Functions: 
- Membrane potential 
- Action potential
- Mechanical strength to bones and teeth
44
Q

List the conditions as a result of too much vitamins

A

Vitamin C: Stomach inflammation; diarrhea
Vitamin A: Toxic during pregnancy
Vitamin D: Alter calcium metabolism

45
Q

List the conditions as a result of vitamin deficiency

A

Vitamin D: Rickets
Vitamin C: Scurvy
Vitamin B: Beriberi

46
Q

List the conditions as a result of mineral deficiency

A

Iron: Anaemia
Potassium: Muscle weakness, abnormal heart function
Iodine: Goitre

47
Q

Describe the function of enzymes within the body

A
  • Increase the rate of chemical reactions
  • Is not used up in a chemical reaction
  • Highly specific; active site on enzyme will only bind to a specific reactant.
  • Different enzymes needed for different reactions
    e. g. Of enzymes
    a) Lipase: breaks down lipidsb) Protease: breaks down proteins

HUMB1000 (13 decks)

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