Brainscape's Knowledge GenomeTM

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


See full index

Nutrition > Digestion and Carbohydrates > Flashcards

Digestion and Carbohydrates Flashcards

1
Q

The process by which food is broken down into absorbable units is called

A

digestion

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

The uptake of nutrients by the cell in the small intestine for transport is called:

A

absorption

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

The flexible muscular tube that extends from the mouth through the esophagus, stomach,
small intestine, large intestine, and the rectum to the anus is called

A

gastrointestinal tract

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

The process of digestion begins in the

A

mouth

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

The process of chewing is called

A

mastication

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

After a mouthful of food has been swallowed, it is called:

A

bolus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

To keep food from entering the lungs, the ______ closes off air passages.

A

epiglottis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

The wavelike muscular contractions that propel food through the digestive tract are called:

A

peristalsis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

The partially digested food that enters the small intestine from the stomach is called:

A

chyme

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

An enzyme that hydrolyzes proteins is called:

A

protease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

The main function of bile is to:

A

emulsify fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Nutrients that are digested in the small intestine are:

A

carbohydrates, fat, and protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

A narrow sac extending from the beginning of the colon is called the

A

appendix

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

A single villus is composed of hundreds of ______, each covered with ______.

A

cells; microvilli

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

Avoiding certain food combinations at the same meal is:

A

foolish because the body is equipped to handle digestion of a variety of foods and food types

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

A periodic squeezing of the intestines is:

A

segmentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The strength of acids is measured in:

A

pH units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

living microorganisms found in foods that benefit health are called:

A

probiotics

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Waste matter discharged from the colon is:

A

stools

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Saliva contains:

A

salts, carbohydrases, and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The lymphatic system:

A

eventually drains into the blood circulatory system and collects in a large duct behind the heart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What hormone is released in the presence of fat that slows intestinal motility to allow a longer digestion time?

A

Cholecystokinin (CCK)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

duodenum

A

first part of the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

ileum

A

the final and longest segment of the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

jejunum

A

part of the small intestine lying between the duodenum and the ileum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

sphincter

A

circular muscles that serve as valves to open and close certain parts of the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

lumen

A

inside space of a tubular structure, such as an artery or intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

GI motility

A

the spontaneous movement of the GI tract that aids in the digestion and transit of the contents within it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

transit time

A

how long it takes for food to travel through the digestive tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

reflux

A

a backward flow

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

villi

A

fingerlike projections from the folds of the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

microvilli

A

tiny, hairlike projections on each cell of every villus that can trap nutrient particles and transport them into the cells

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

crypt

A

tubular glands that lie between the intestinal villi and secrete intestinal juices into the small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

goblet cells

A

a column-shaped cell that secretes the main component of mucus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

circulatory system

A

system that circulates blood and lymph through the body, consisting of the heart, blood vessels, blood, lymph, and the lymphatic vessels and glands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

homeostasis

A

the maintenance of constant internal conditions (such as blood chemistry, temperature, and blood pressure) by the body’s control systems

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

peptic ulcer

A

erosion of the stomach lining caused by drugs, alcohol, or a bacterium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

IBS

A

a disorder of bowel function caused by hypersensitivity to stimuli in the large intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

celiac disease

A

a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

bloating

A

A buildup of gas in the stomach and intestines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

fodmap

A

short chain carbohydrates that are poorly absorbed in the small intestine and are prone to absorb water and ferment in the colon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

gut microbiota

A

the microorganisms, including bacteria and archaea, that live in the digestive tracts of vertebrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

CCK

A

a peptide hormone of the gastrointestinal system responsible for stimulating the digestion of fat and protein

44
Q

bile

A

a fluid that is made and released by the liver and stored in the gallbladder

45
Q

sodium bicarbonate

A

used to relieve heartburn, sour stomach, or acid indigestion by neutralizing excess stomach acid

46
Q

mucus

A

viscous fluid that moistens, lubricates, and protects many of the passages of the digestive and respiratory tracts in the body

47
Q

HCl

A

helps your body to break down, digest, and absorb nutrients such as protein

48
Q

salivary amylase

A

glucose-polymer cleavage enzyme that is produced by the salivary glands

49
Q

pancreatic amylase

A

Any of a class of enzymes that split or hydrolyze starch

50
Q

mouth in digestion

A
  • Begins breaking up food by mastication

* CHOs begin digestion here

51
Q

pharynx in digestion

A

carries air, food and fluid down from the nose and mouth

52
Q

trachea in digestion

A

carries air to the lungs

53
Q

esophagus in digestion

A

contracts as it moves food into the stomach

54
Q

LES in digestion

A

allows food transit from the esophagus into the stomach and prevents the reflux of gastric contents back into the esophagus

55
Q

stomach in digestion

A

stomach muscles churn food and acids help to break food down before it moves into the small intestine
-digests proteins

56
Q

pancreas in digestion

A

makes hormones and pancreatic juices called enzymes that break down sugars, fats, and starches

57
Q

small intestine in digestion

A

food is broken down into liquid and most of its nutrients are absorbed
-lipids are digested

58
Q

large intestine in digestion

A

turns food waste into stool and passes it from the body

59
Q

Where does segmentation take place and functions does segmentation have?

A
  • small intestine

- separates chyme and then pushes it back together, mixing it and providing time for digestion and absorption

60
Q

What is the role of saliva?

A

-to ease swallowing down the esophagus, also protects teeth and linings of the mouth, esophagus and stomach

61
Q

Describe the role of the gastric juices in the stomach. How does this aid in digestion?

A

gastric juices are added to food in the stomach to form chyme, makes it easier to pass to the duodenum

62
Q

What part of the GI tract do pancreatic juices get secreted into? Why are they important?

A
  • They empty into the upper part of your small intestine called the duodenum
  • they break down foods
63
Q

What type of molecule is an enzyme? What is the function of an enzyme?

A
  • protein

- help speed up chemical reactions in the human body

64
Q

How do probiotics and prebiotics

aid in digestive health?

A
  • helping to alleviate diarrhea, constipation, inflammatory bowel disease, ulcers, allergies, lactose intolerance, and infant colic
  • enhance immune function and protect against colon cancer
65
Q

There are three types of nutrient absorption. Name all 3 and briefly describe how they work

A
  • active transport: the movement of ions or molecules across a cell membrane into a region of higher concentration, assisted by enzymes and requiring energy
  • passive diffusion: process by which molecules diffuse from a region of higher concentration to a region of lower concentration
  • facilitated diffusion: molecules diffuse across the plasma membrane with assistance from membrane proteins
66
Q

Why are villi on the small intestine so important?

A

increase the internal surface area of the intestinal walls making available a greater surface area for absorption

67
Q

Identify the routing of blood leaving the digestive system. Explain why blood leaving the
intestines travels first to the liver.

A

Blood leaves the digestive system by VEIN. The hepatic portal vein directs blood to the liver because it returns it to the heart. The livers placement ensures that it will be the first to receive nutrients.

68
Q

Identify the nutrients that leave the digestive system by the lymphatic system.

A

large fats and fat soluble vitamins

69
Q

Know Issues with Digestion and how to prevent/treat them:

a. Heartburn/GERD
b. Choking
c. IBS
d. Peptic Ulcer

A

a. - HCl from stomach into esophagus
- § Treatment- dietary changes, behavior modification, OTC antacids or Rx drugs, or surgery in very severe cases
b. § Slow down and chew food
c. ○ Treatment
Dietary modification, stress management, and occasional use of prescription drugs
d. ○ Treatment
§ Avoid irritating foods, Rx

70
Q

carbohydrate

A

sugar molecules

71
Q

monosaccharide

A

one sugar molecule

72
Q

disaccharide

A

two sugar molecules linked together

73
Q

polysaccharide

A

more than 10 sugar molecules linked together

74
Q

glycogen

A

a storage form of glucose manufactured and stored in the liver and muscles

75
Q

dietary fiber

A

found naturally in foods

76
Q

satiety

A

a state of noneating, characterized by the absence of hunger, which follows at the end of a meal and arises from the consequences of food ingestion

77
Q

resistant starch

A

a type of carbohydrate that doesn’t get digested in your small intestine

78
Q

lactose intolerance

A

Inability to digest lactose

79
Q

gluconeogenesis

A

making of glucose from noncarbohydrate sources such as amino acids or glycerol

80
Q

Protein-sparing action

A

the process by which the body derives energy from sources other than protein

81
Q

ketosis

A

process that happens when your body doesn’t have enough carbohydrates to burn for energy. Instead, it burns fat and makes things called ketones, which it can use for fuel

82
Q

insulin

A

a hormone secreted by special cells in the pancreas in response to elevated blood glucose concentration

83
Q

glucagon

A

a hormone secreted by the pancreas in response to low blood glucose concentration

84
Q

diabetes

A

a metabolic disorder characterized by elevated blood glucose levels resulting from insufficient insulin production

85
Q

hypoglycemia

A

A blood glucose less than 60 mg/dL

86
Q

dental caries

A

diet-dependent infectious disease primarily attributed to the presence of oral bacteria

87
Q

artificial sweeteners

A

sugar substitutes that provide negligible, if any, energy; sometimes called nonnutritive sweeteners

88
Q

sugar alcohol

A

a type of sweetener used in foods labeled “sugar-free”

89
Q

Which cells in the body use glucose?

A

brain, nerves, red blood cells

90
Q

“Sugars” are composed of what molecules?

A

CHO

91
Q

List the 3 monosaccharides and two important features of each.

A

-glucose
○ Blood sugar

-fructose
○ Fruits and vegetables/honey/high fructose corn syrup
○ Sweetest

-galactose
○ Dairy foods

92
Q

List the 3 disaccharides. Which monosaccharides make up each disaccharide? What foods are
associated with each disaccharide?

A 
• Maltose
		○ Glucose and glucose
beer and molasses
	• Sucrose
		○ Glucose and fructose
apples and carrots
	• Lactose
		○ Glucose and galactose
milk and yogurt
93
Q

Glycogen is composed of many ___________ molecules. Where do we find glycogen? Is it
primarily a storage molecule or dietary molecule?

A
  • glucose
  • the liver and muscles
  • storage
94
Q

Starch is also composed of ___________. Starch is the storage form of carbohydrate for what?
What foods have starch?

A
  • glucose
  • plants
  • potatoes, bread, pasta
95
Q

Fiber is found where? What is the role of fiber? What is the recommendation for fiber
consumption?

A
  • whole grains, beans, fruits, and vegetables
  • helps regulate the body’s use of sugars, helping to keep hunger and blood sugar in check
  • 25-30g/day
96
Q

Name and describe the different types of fibers. Name some food sources of the different
types of fiber.

A

□ Soluble fiber-dissolves in water, viscous
® Fruits, vegetables, beans, and oats
□ Insoluble water-does not dissolve in water
® Seeds, whole grains, and some fruits and vegetables

97
Q

What specific enzymes are required for carbohydrate digestion?

A

-amylase, maltase, lactase

98
Q

What are options for those who suffer from lactose intolerance?

A

○ Consuming smaller amounts of dairy at a time
○ Eating dairy foods with a meal or snack
○ Choosing lower lactose foods

99
Q

Can we make glucose from other nutrients in the body?

A

glucose can be synthesized from amino acid molecules

100
Q

Describe what happens in the body with gluconeogenesis and ketosis. What is the minimum
amount of carbohydrate you need in your body to spare protein breakdown?

A 
-ketosis:	• 1st- use glycogen stores
	• 2nd-Start using protein to make Glucose
		○ Gluconeogenesis
	• 3rd-use alternative fuel (ketones)
		○ Ketones-incomplete fat breakdown
			§ Ketone bodies
-50-100g
101
Q

Why is it important to maintain a steady blood glucose level? What happens if we don’t?

A

It’s important to keep your blood sugar levels in your target range as much as possible to help prevent or delay long-term, serious health problems, such as heart disease, vision loss, and kidney disease

102
Q

What two hormones regulate blood glucose? How do they do this?

A
  • Insulin and glucagon
    □ Insulin: hormone
    ® When BG is high, it signals to move glucose into cell
    ® Causes blood glucose to go down
    ® Made in the pancreas by specialized cells called beta-cells
    □ Glucagon: hormone
    ® When BG is low, it signals glycogen to break apart into glucose
    ® Causes blood glucose to go up
    ® Signals to make glucose from protein
    ® Produced by the alpha cells in the pancreas
103
Q

What is the normal level for fasting blood glucose ?

A

70-99mg/dl

104
Q

What do we mean by “added sugar”. (what is the definition)?

A

are added during the processing of packaged foods and do not provide any nutrients

105
Q

What is the recommendation for added sugar? Name some ingredients you would see on a
food label that would be considered added sugar.

A

-50g/day
-agave nectar.
brown sugar.
cane crystals.
cane sugar.
corn sweetener.
corn syrup.
crystalline fructose.
dextrose.

106
Q

Where is fructose metabolized? What happens when we consume large amounts of fructose
and how does this impact blood lipids levels or your risk of chronic diseases?

A
  • the liver
  • the liver gets overloaded and starts turning the fructose into fat
  • very high fructose intake (>100 g/d) increases serum LDL-C and TC concentrations
107
Q

Name some artificial sweeteners – the more common ones found in food products as
discussed in class. What are some benefits to using artificial sweeteners? Are there risks
associated with using artificial sweeteners?

A 
○ Saccharin
		○ Aspartame
		○ Acesulfame K
		○ Neotame
		○ Sucralose
- Less kcals
Do not cause cavities
 Do not impact blood sugar

-no, determined safe

Nutrition (9 decks)

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