Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition > Digestion, absorption and sources of energy > Flashcards

Digestion, absorption and sources of energy Flashcards

1
Q

Review: What is Digestion

A
  • Mechanical
  • Chemical
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

GI tract review

A

mouth -> pharynx -> epiglottis -> esophagus -> esophageal sphincter -> stomach -> pyloric sphincter -> gallbladder -> pancreas -> duodenum -> jejunum -> ileum -> ileocecal valve -> colon -> appendix -> rectum -> anus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Mouth

A
  • Saliva lubricates
  • Amylase starts starch digestion
  • Chewing breaks down food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Pharynx

A

Epiglottis keeps food from airway

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Esophagus

A

Peristalsis starts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Stomach

A
  • Food storage
  • Acid kills bacteria, unfolds proteins, activates pepsin (breaks down protein)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Small intestines

A
  • Most digestion & absorption
  • Pancreatic enzymes digest food & bicarbonate neutralizes acid
  • Bile breaks fat
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Large Intestine

A
  • absorb water
  • bacteria digest fiber, make vitamins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Involuntary Muscles and Glands

A

Gastrointestinal motility (peristalsis, segmentation)
Liquefying process: chyme
(chewing, saliva)
Stomach muscles with the help of the pyloric sphincter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is absorption?

A
  • The small intestine:
    where most of the absorption takes place
    villi and microvilli
    specialization in the intestinal tract
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

where do the nutrients go?

A
  • Lymphatic system - most lipid-soluble nutrients
  • bloodstream - through the liver by way of the hepatic portal vein
  • circulatory route of blood (in relation to nutrient absorption) is Heart to artiest to capillaries (in intestines) to hepatic portal vein to liver to hepatic vein to heart
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Carbohydrates

A
  • include sugars, starch, fiber
  • energy nutrients compose of monosaccharides
  • carbo = carbon
  • hydrate = water
    Carbohydrates are the bodies PREFERRED energy source (CHO)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Types of Carbohydrates

A
  1. Simple
  2. Complex
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Simple Carbs

A

monosaccharides
disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Complex Carbs

A

polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Examples of monosaccharides

A
  • glucose
  • fructose
  • galactose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Examples of disaccharides

A
  • maltose (glucose + glucose)
  • sucrose (glucose + fructose)
  • lactose (glucose + galactose)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Examples of polysaccharides

A
  • Fibre (soluble
  • Starches
  • Glycogen (storage form in animals/humans. Not dietary)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Saccharide =

A

sugar molecule

20
Q

Lactose Intolerance

A

Lactose -> broken down by lactase to galactose + glucose
- babies born with lactase
- decreases with age (some people faster than others)
- If lactose continues through GI undigested (draws in water, creates gas in colon, explosive diarrhea)

21
Q

Complex Carb: Oligosaccharides

A

3-10 monosaccharides

22
Q

Complex Carbs: Polysaccharides

A

large molecules composed on chains of hundreds or even thousands of monosaccharides
- starch
- fibre
- glycogen

23
Q

Glycogen - CHO storage in animals/mammals

A
  • The body breaks off a chain when it needs energy
  • Made and stored in the liver
  • Found in our muscle & liver (not in foods - meat to a limited extent)
  • Role in blood glucose regulation (ie. low blood sugar stimulates the release of glucagon which breaks down the glycogen to form glucose - the body and brain want glucose
24
Q

Starch - CHO storage in plants

A

A plant polysaccharide composed of glucose and digestible by human beings
- Food sources: (grain products, legumes, starchy vegetables)

25
Q

Fiber - CHO not well digested

A
  • complex, not completely broken down to be used as energy
  • polysaccharide but with bonds that human enzymes can’t break
  • can be 2kcal/g when fermentation present
  • found in plant-based foods - Examples: cellulose, pectins, gums, mucilages, non-polysaccharide lignins
26
Q

Insoluble Fiber

A

Doesnt dissolve in water. Passes unchanged through colon
-Normalize bowel movements/increase regularity
(Roughage, bulk fiber)

27
Q

Soluble Fiber

A

Dissolves in water. Gels like pectin/gelatin
1. holds water in stool
2. Binds cholesterol and simple sugars
3. Delays transit time
(sponge)

28
Q

AI for fiber

A

38g/day for men
25 g/day for women
Concern that Canadians are not meeting their fibre requirements

29
Q

Harmful effects of excessive fiber

A
  • mineral balance
  • nutrient displacement
  • energy requirements
  • Increased fluid needs
    -Increased fluid needs whenever a laxative is given or fiber intake is increased
    -Energy requirements – fiber doesn’t supply energy
    -Nutrient displacement
30
Q

Insulin

A

pancreatic hormone that regulates blood glucose levels

31
Q

Glucagon

A

pancreatic hormone that releases glycogen from liver

32
Q

Somatostatin

A

hormone produced by pancreas & hypothalamus that inhibits insulin and glucagon

33
Q

Glycemic Index

A

a method of classifying foods according to their potential for raising blood glucose

34
Q

Glycemic response

A

the extent to which a food raises the blood glucose concentration and elicits an insulin response

35
Q

Glycogenolysis

A

process converting glycogen back to glucose

36
Q

Gluconeogenesis

A

process producing glucose from fat & protein (not very efficient for fat)

37
Q

Sugar alcohols are carbohydrates and have the same energy as sugar

A

False

38
Q

Sugar alcohols occur naturally in fruit and veggies

A

True

39
Q

Sugar alcohols have very little, if no, known side effects

A

False

40
Q

Examples of sugar alcohol are erythritol, mannitol, and xylitol

A

True

41
Q

A common non-nutritive sweetener is aspartame?

A

True

42
Q

Studies indicate that aspartame may cause bladder tumours in lab animals

A

False

43
Q

Sugar alcohols and non-nutritive sweeteners DO contribute to dental caries

A

False

44
Q

Non-nutritive sweeteners contain no calories

A

True

45
Q

Examples of non-nutritive sweeteners are: stevia, saccharin, aspartame, and sucralose

A

True

46
Q

Using sugar alternatives can help people loose excess weight

A

False

Nutrition (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions