Brainscape's Knowledge GenomeTM

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


See full index

C - NUTRITION: TERM 5 > Digestion and Gut Health > Flashcards

Digestion and Gut Health Flashcards

1
Q

Digestion and Gut Health 2015

Mouth

The journey begins with MASTICATION - teeth grind and
crush food into small pieces (_____ _________)
1 • Saliva moistens food exposing it to salivary enzymes
(chemical digestion begins):
–AMYLASE (carbohydrate hydrolyzing) aka. ptyalin
A– Amylase begins the digestion of _______
B– small amounts of lypase (lipid hydrolyzing)
– Lipase in the mouth only contributes minimally to digestion of FATS
C—Saliva also contains _____, a secretion that causes food particles to stick together and lubricate the mass (BOLUS) for swallowing…

A

mechanical digestion

starches

mucus,

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

Digestion and Gut Health 2015

Esophagus

• Tongue moves bolus of food into esophagus
• Esophagus pushes it down into stomach with ________ wave like contractions
• Food is prevented from regurgitation by upper and lower esophageal sphincters
• Lower Esophageal Sphincter (LES) Valve at the lower end of esophagus. Allows food to pass into stomach.
Closes after food passes - prevents _________ movement of partially digested food

A

peristaltic

retrograde

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

Digestion and Gut Health 2015

Clinical Consideration

If LES is NOT working properly, will allow acid mixed
food to seep back into the esophagus = “__________”
GERD (Gastroesophageal Reflux Disease):
Esophageal barrier is NOT effective - acid contents of the
stomach escape into the esophagus

A

heartburn

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

Digestion and Gut Health 2015

Stomach

Once the bite of food (bolus) enters Stomach…
1–Undergoes _______&_________ hydrolysis
2–The stomach holds it, prepares it and mixes it
3–Reduces the bacterial load through ____ _______

A

chemical and enzymatic

acid secretion

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

Digestion and Gut Health 2015

Gastric Secretions Include:

• HCl

  • Destroys microorganisms
  • Activates ________ to pepsin
  • Activates ______ ________
  • Denatures macromolecules

• Pepsin

  • -a _________ first secreted in an inactive form as pepsinogen then converted by HCl to active form
  • -Proteolytic enzyme - degrades proteins into peptides

• Gastric Lipase

  • -Secreted by _____ _______, less active than pancreatic lipase
  • -Contributes to breaks down of triglycerides
A

pepsinogen

intrinsic factor

protease

chief cells

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

Digestion and Gut Health 2015

Gastric Secretions Include:

A • Mucus

  • -Contains glycoprotiens and bicarbonate
  • -Protects the gastric mucosa from ____ ______ and autodigestion

B • Intrinsic Factor
–Glycoprotein that facilitates B12 absorption in the ileum

C • GASTRIN
—GI Hormone that stimulates ______ _______ and motility
• Stimulates secretion of HCl and pepsinogen from gastric parietal and chief cells
• Simulates gastric peristalsis
• Maintains the proliferation of gastric parietal cells
• INCREASING acidity of the lumen ______ gastrin secretion

A

acid damage

gastric secretions

inhibits

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

Digestion and Gut Health 2015

Clinical Consideration

Low stomach acid =__________________
Common, especially in elderly
1—As we age, we make LESS stomach acid
2—As the pH rises consequences include for example, the decrease pepsin activity

A variety of factors can _________ sufficient stomach
acid production including:
1–Helicobacter pylori
2– frequent use of antacids

A

hypochlorhydria

inhibit

***Recall
The microbial flora is: SPARSE in the stomach and
upper/small intestine
– HCl, pepsin and bile act as germicidal agents

——Abundant in the large intestine!!

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

Digestion and Gut Health 2015

Clinical Consideration

A–Decreased gastric secretions may allow increased survival of microbes
1 • INCREASES the risk of inflammation of mucosa (gastritis)
2 • _______ ________ - an acid tolerant bacteria known
to infect the stomach -leads to gastritis and ulceration
3 • Increases risk of _____ _____ ______ ________
(SIBO) 1
— Associated with mucosal inflammation and nutrient
malabsorption
— Symptoms include: bloating, diarrhea, dyspepsia, in severe cases weight loss

A

Helicobacter Pylori

Small intestinal bacterial overgrowth

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

Digestion and Gut Health 2015

Still in the Stomach….

Food becomes semi liquid, acid-food mix =_________
Approx 50% water
• Peristaltic contractions of distal stomach propels food
towards _______ ________

Travels from the pyloric opening (valve) into proximal
small intestine but NOT all particles can enter this next
stage…
1–Only small particles get through (

A

chyme

gastric pylorus

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

Digestion and Gut Health 2015

Clinical Consideration

Rate of stomach emptying depends on _______ and
TYPE of food.

Carbohydrates leave most rapidly, followed by protein,
fat, then fibrous food
—Liquid meals empty over 1-2 hour (on avg)
—Solid meals empty over 2-3 hours (on avg)

Important clinical consideration when counseling
patients with nausea or vomiting or for satiety during
weight loss

A

volume

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

Digestion and Gut Health 2015

The Small Intestine

Major site of _____ ________ and nutrient
absorption
• Acid chyme from stomach enters the duodenum
– Mixed with duodenal juices and secretions from
pancreas and biliary duct
– Alkaline secretions neutralizes the ___
• Entry of the partially digested food stimulates release
of hormones that in turn, secrete enzymes and fluids
that affect GI motility and satiety

A

chemical digestion

PH

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

Digestion and Gut Health 2015

The small intestine along with the pancreas, liver and gall
bladder supply secretary materials to meet the needs of
________ digestion

—Secrete _______ specific for digestion of carbs, proteins, and fats

A

chemical

enzymes

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

Digestion and Gut Health 2015

Digestion in the Small Intestine

Pancreatic Enzymes:
1 • Pancreatic Lipase and Colipase = FAT
– Primary lipid digesting enzymes from the pancreas
– Digest fats into free fatty acids and B-monoglycerides (these combine with bile salts to form ______)

2 • Trypsin and Chemotrypsin = PROTEIN
–________ enzymes
• Split proteins into SMALLER peptides then into single amino acids
– Secreted in inactive form and activated by ENTEROKINASE which is secreted when chyme contacts the intestinal mucosa

3 • Pancreatic Amylase = CARBS
– __________ large starch molecules into smaller sugars – maltose and sucrose

A

micelles

Proteolytic

Hydrolyze

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

Digestion and Gut Health 2015

Digestion in the Small Intestine

2 Intestinal Enzymes:
1— __________ – Activates tripsinogen to trypsin (for protein digestion)

2— ___________- (ie. Matase, lactase, and sucrase)
– Convert respective disaccharides (maltose, lactose,
sucrose) into monosaccharides (glucose, fructose,
galactose)

A

Enterokinase

Disaccharidases

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

Digestion and Gut Health 2015

Clinical Consideration

__________________ is most common enzyme
deficiency affecting about ½ of all adults worldwide
—Lactase required to digest lactose
—Generally only infant mammals ingest milk thus the gene that encodes for lactase is active in infancy, then deactivated
*** Preservation of lactase production is a genetic mutation

Lactose intolerant adults– can often tolerate __ g of
lactose at a time (approx. 100 mL / 3.4 oz of milk)

***Cannot tolerate milk products unless in “predigested” form or processed with enzymes or contain lactic acid bacteria in food help digest the lactose (eg. Yogurt, buttermilk, aged cheeses (Parmesan, old goudas etc.) lactase treated milk)

A

Lactase deficiency

5

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

Digestion and Gut Health 2015

Digestion in the Small Intestine

Hormones:
1–_______
– control acidity and secretion of pancreatic enzymes

2– ___________
– secreted when fat is present
– triggers release of bile to emulsify fat

________:
– Produced in liver, stored in gallbladder
– Facilitate digestion and absorption of lipids

A

Secretin

Cholecystokinin

Bile:

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

Digestion and Gut Health 2015

Absorption in Small Intestine

Food now is changed into simple end products and
ready for use by cell
1– Vitamins and minerals are also liberated
2– 100% of nutrients are NOT absorbed due to varying
degrees of _________. Degree of bioavailability is a factor in setting dietary intake standards.

Factors that affect bioavailability include:

  1. __________ of nutrient in GI tract
  2. COMPETITION b/w nutrients for common absorption sites
  3. FORM in which nutrient is present
A

bioavailability

Amount

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

Digestion and Gut Health 2015

Vitamins and Minerals

Vitamins and minerals are varied in structure and
amount within food
1–They can be in a _____ ______
2–______ _______ to a larger molecule, or
3–Tightly _______ inside a food aggregate
• Most often they are liberated during eating by the
mechanical process of grinding.
• May also be liberated during the breakdown of the
large molecules in which they are encased.

A

free form

Chemically bound

encased

19
Q

Digestion and Gut Health 2015

Folds, _____&______ make up the inner surface of
the intestinal wall
1–Increase the inner surface area ~600 times!
2–Deliver nutrients into circulation
3–Nutrients then converted into _____or______ for later
use.
NOTE: Resistant starches and most dietary fiber escape
digestion in ________ intestine

A

energy or stored

small

20
Q

Digestion and Gut Health 2015

Absorption Mechanisms

  1. _______ ________ (Simple Diffusion)
    Nutrient moves down its concentration gradient
  2. ________ __________
    Transported nutrient moves down its concentration
    gradient however, nutrient is attached to a lipid
    soluble membrane carrier protein
  3. ______ _________
    Nutrient moves AGAINST a concentration gradient
    Requires participation of a carrier protein – a
    receptor – and consumes biochemical energy
    provided by ATP
A

Passive Diffusion

Facilitated Diffusion

Active Transport

21
Q

Digestion and Gut Health 2015

Clinical Consideration

A. Takes approx. ____to_____ hours for intestinal contents to travel through entire ______ intestine to ileocecal valve
–Valve limits the amount of intestinal material passed back and forth from the small intestine to the colon.

B. Damaged valve increased the chance of ________
overgrowth in the small intestine

A

3 to 8

small

microbial

22
Q

Digestion and Gut Health 2015

Clinical Consideration

1—~___% of bile salts secreted from liver and gallbladder are reabsorbed as bile salts in the distal ileum
—-This recycling is critical – de novo syntheses of bile acids in the liver cannot keep pace with needs for adequate lipid digestion.

2—Bile Salt Insufficiency:
Clinically important in patients who have resections of the
distal small bowel and diseases affecting the _____
intestine such as Crohn’s, radiation enteritis and cystic
fibrosis.
—-Leads to __________: Vitamin D deficiency is one
consequence of major clinical importance

A

95%

small

malabsorption

23
Q

Digestion and Gut Health 2015

LARGE Intestine - the site of:

• Absorption of remaining water and salt
• Bacterial ___________
• Synthesis of small amount of vitamins
—Absorb vitamins produced by intestinal bacteria
• Provide environment conducive to fermentation of dietary fiber
• Storage
• Excretion
—Eliminate dried residue (undigested, unabsorbed material) as feces
• Mucus
–Secreted by mucosa
–Protects wall from bacterial activity and excoriation
(tearing/abrasion of the lining)
— Helps bind feces together

A

fermentation

24
Q

Digestion and Gut Health 2015

A. Fiber, resistant starches, remaining amino acids and
mucus are ________ in the colon.

B. Colonic bacteria continue to digest some materials that have resisted digestion until arriving at the colon.

C. • Contribute to the formation of short chain fatty acids
(SCFAs) (acetic, butyric acid* etc.) and gases (hydrogen, CO2, nitrogen etc.)
—SCFAs help maintain the _____ of the large intestine to support of growth of healthy bacteria also prevent inflammation
—BACTERIA also contribute to formation of potentially toxic substances (ammonia, indoles, amines etc.) contribute to odor of feces
• Nutrients formed by bacterial synthesis include:
Vitamin K, Biotin, B12, thiamin (B1) and riboflavin (B2)

A

fermented

pH

25
Q

Digestion and Gut Health 2015

Clinical Considerations

1—Defecation occurs w/ varying frequency
Ranges from 3x /day → 1x every 3 days or more.

2—Mouth to anus transit time= varies from 18-72 hrs.

3--A diet that consists of abundant fruits, vegetables and
whole grains typically results in:
--\_\_\_\_\_\_\_ overall GI transit time
--MORE  frequent defecations
--\_\_\_\_\_AND \_\_\_\_\_\_\_  stools
A

Shorter

Larger and softer

26
Q

Digestion and Gut Health 2015

Additional Considerations

1—Whatever you eat flows through this system, but until it
is absorbed, the nutrients in food are technically,
outside of your body.

2—• GI tract functions like an internal skin
—provides a BARRIER between whatever you ingest from the external world and internal bloodstream and cells.

3–Selective transport of nutrients through the cell wall
that lines your intestinal tract occurs.

4–Once transported across the intestinal barrier:
Nutrients can enter bloodstream and circulate to all tissues.
– Maintain ____ _____, support needs for energy, and
provide for_____&______ of new cells and tissues

A

organ function

growth and repair

27
Q

Digestion and Gut Health 2015

Intestinal Barrier Function

When intact:
1– Maintains impermeability of the GI tract to ______
materials and organisms.
2–Prevents _______ of microorganisms, microbial
endotoxins and food allergens.
3–Preserved by antibacterial and antiviral secretions of micro flora, exogenous mucous secretions and other protective barriers.
4–Rely heavily of IgA and GALT

**IgA is an antibody that plays a
critical role in _______ ________.

A

exogenous

absorption

mucosal immunity

28
Q

Digestion and Gut Health 2015

Your GUT Response

1–The intestines are the PRIMARY immune organ of the body containing nearly ___% of the body’s immune cells.

2–Known as G.A.L.T. = Gut Associated Lymphoid Tissue
Provides cell mediated immunity (involve ________) and humoral immunity (mediated by secreted ________)

A

60%

T lymphocytes

antibodies

29
Q

Digestion and Gut Health 2015

The Gut Microflora

The human gut contains approximately ___________
microorganisms in the intestines!
They:
1— Impact the composition of GALT and thus enhance our immune system
2— Maintain/improve intestinal permeability
(preventing “_____ _______”)

A

100 trillion

leaky gut

30
Q

Digestion and Gut Health 2015

Leaky Gut Syndrome
(aka. increased intestinal permeability)

Damage to the intestinal lining =

1— Less able to _______ the internal environment or
filter nutrients and other biological substances.

2—Consequence: some bacteria and their toxins,
incompletely digested proteins, fats, and waste NOT
normally absorbed may “_____” out of intestines into
blood stream.

3— Triggers an _________ reaction.

4— May result in bloating, excessive gas and cramps, fatigue, food sensitivities, joint pain, skin rashes, etc

A

protect

LEAK

autoimmune

*****Leaky Gut Syndrome may cause or contribute to a
variety of conditions including (but not limited to):
Arthritis
Crohn’s disease and celiac disease
Irritable bowel disease
Depression
Chronic fatigue syndrome
Autoimmune diseases
Allergies
Autism
31
Q

Digestion and Gut Health 2015

Meet the Microbes of your GI tract

Intestinal microflora is a complex ecosystem containing
over ______ bacterial species!

Among the most beneficial individual species for
the human GI tract include:

EX. Bifidobacterium infantis
EX. Lactobacillus acidophilus

A

500

32
Q

Digestion and Gut Health 2015

______ = the genes of the organisms living inside us.

“It turns out that we are only 10% human …for every human cell, there are about 10 resident microbes …to the extent that we are bearers of genetic information, more than 99% of it is microbial ”

A

Microbiome

33
Q

Digestion and Gut Health 2015

Consuming highly processed fats and sugars, most food
is absorbed in the upper GI – does NOT feed the lower GI tract –> no fermentation in the large intestine.

Fermentation in the large intestine requires PLANT
based foods that include:
• ________ __________
eg. bananas, oats, beans/legumes
• ________ _________
eg. onions, root vegetables, nuts, chia seeds, apples,
oranges, pears, cucumbers, celery, carrots
• _______ ________
eg. whole grains, flaxseed, nuts, avocados, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables.

A

Resistant starches

Soluble fiber

Insoluble fiber

34
Q

Digestion and Gut Health 2015

Food is about more than just energy; all calories are not created equal and preparation matters.

Establishing, nurturing and replenishing a healthy gut flora.

____________ = beneficial live bacteria (lactobacilus
acidophilus and others) that are the same or similar to
microorganisms found naturally in the human body.

__________ = non-digestible food ingredients that
beneficially stimulate the growth and activity of
healthy gut bacteria (probiotics)2

A

Probiotics

Prebiotics

35
Q

Digestion and Gut Health 2015

PREbiotics

Increased consumption of prebiotic materials may lead
to increase in SCFAs and in microbial mass.
—especially the reportedly beneficial bacteria:
________&_________

• Prebiotics are specific _________ components
of the diet (they are NON-digestible food ingredients)
–Are the preferred energy substrate of “_______” microbes in the GI
–Sources: vegetables, grains and legumes
—- May also include resistant starches, soluble dietary fiber and malabsorbed sugars

A

Bifidobacteria and Lactobacillus

oligosaccharides

friendly

36
Q

Digestion and Gut Health 2015

Fructans =

Have prebiotic properties
1–Especially fructooligosaccharides (FOS):
= stimulates growth of intestinal bacteria, especially
___________
Include: FOS and inulin
• NOT absorbed in proximal intestine
Often used as ______ _______ for diabetics - used as an artificial or alternative sweetener.

A

Bifidobacteria

sugar replacement

37
Q

Digestion and Gut Health 2015

PRObiotics =

According to the currently adopted definition by
FAO/WHO, probiotics are: “LIVE microorganisms which
when administered in adequate amounts confer a health benefit on the host”
1–Foods or concentrates containing very high quantities
of LIVE bacteria
2–Considered healthy or protective against _______
organisms and disease
3–Contribute to healthy microbial environment
4—Suppress potentially harmful _______

A

pathogenic

microbes

38
Q

Digestion and Gut Health 2015

Bifidobacteria and Lactobacillus are the most common types of microbes used as __________
1—Commonly consumed as part of fermented foods with specially added active live cultures; such as YOGURT

A

probiotics

39
Q

Digestion and Gut Health 2015

Can I just take a supplement?

Buyer beware…
2008 study: 14 commercial probiotic formulas were
tested—

Researchers found that only ONE contained the exact
species stated on the label!!!

“many probiotic products contain unadvertised additional
lactobacilli and bifidobacteria, whereas others are missing species listed on the product label.”

A

MOTHERFUCKERS!!

40
Q

Digestion and Gut Health 2015

Clinically Important Notes on Dietary Carbohydrates

• Primary source of dietary ENERGY
• Main metabolic function is to provide ENERGY
• Dietary fiber is a carb – all fiber is derived from carb rich foods
• Brain of an adult requires 140 g of glucose/day
(~560kcal)
• Source of ___________
• Source of essential vitamins and minerals

A

phytonutrients

41
Q

Digestion and Gut Health 2015

Clinically Important Notes on Dietary Fats

• Energy source and contribute to essential ________ component of cells
• Enhance palatability and ________ of fat soluble vitamins
• 3 classes:
1—Saturated (SFA),
2— monounsaturated (MUFA) and
3— polyunsaturated (PUFA)
• Also: Partial hydrogenation of naturally polyunsaturated
fat (hydrogen saturates the available carbon binding sites) creates ______ _______ = Have adverse health effects– is a topic of current interest in public health nutrition and food policy

A

structural

absorption

trans fats

42
Q

Digestion and Gut Health 2015

Most fatty acids can be synthesized endogenously from
excess energy or from other fatty acids
• Certain PUFAs CANNOT be synthesized endogenously
are therefore considered _________ – must come from
diet
EX…Omega 3 and Omega 6 fatty acids = essential

Health effects of dietary fat in the US are mostly related
to EXCESS rather than deficiency
• However, a relative Omega 3 fatty acid deficiency
appears to have a significant contribution to _______
disease

A

essential

chronic

43
Q

Digestion and Gut Health 2015

Clinically Important Notes on Dietary Protein

  • Required as a source of amino acids
  • Supports constant turnover of body tissue, demand for ______&________; anabolism induced by muscle use and tissue repair.
  • Most satisfying source of _________
A

growth and development

calories

C - NUTRITION: TERM 5 (16 decks)

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