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Kin 275 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Villi

A

Finger like protrusions or the lining of the small intestine that participate in digestion and absorption of nutrients

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2
Q

Microvilli or brush border

A

Brush like projections on the mucosal cell membrane that increase the absorptive surface area in the small intestine

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3
Q

Lacteal

A

Tubular component of the lymphatic system that carries fluid away from body tissues

Lymph vessels in the intestine are known as lacteals and can transport large particles such as the products of fat digestion

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4
Q

Cholectcytokinin

A

Released by the duodenum that stimulates the release of pancreatic kids rich in digestive enzymes and causes gallbladder to contract and release bile into th duodenum

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5
Q

Hepatic portal circulation

A

Blood vessels collecting nutrient rich blood from digestive organs and deliver them to the liver

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6
Q

Lymphatic system

A

Vessels organs and tissues that drains excess fluid from spaced in between cells, transports fat soluble substances and contributes to immune function

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7
Q

Cytosol

A

Liquid found within cells

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8
Q

Organelles

A

Cellular organs that carry out specific metabolic functions

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9
Q

Mitochondria

A

Providing energy

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10
Q

AMDR for carbs

A

45-65

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11
Q

No more than ————— of carbs should come from sugars

A

20%

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12
Q

DV for fibre

A

28g

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13
Q

Natural vs refine sugar

A

…

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14
Q

Carbs in whole foods

A

Natural state

Fruit
Dairy
Whole grains

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15
Q

Refined carbs

A

Sperate carbs from vitamin minerals and fibre

Fruit has good fibre

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16
Q

Kcal consumed come from added sugars in desserts beverages and prepared snacks

A

15%

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17
Q

Whole/unrefined grains contain

A

Bran layers
Good source of vitamin and fibre

Germ
Veggie oil and vitamin e

Endosperm
Get energy from

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18
Q

Refined grains are largely made from the

A

Endosperm

Mostly made of starch

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19
Q

Refined grains sold in canada may be enriched with

A

Thiamin riboflavin

Niacin

Iron

Fortified with folate

They do not contain magnesium, vitamin e, b6, or a number of other nutrients lost during processing

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20
Q

Free sugars

A

Sugars added to food during processing

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21
Q

Added sugar

A

Sugars added to food during processing

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22
Q

Empty kcals

A

Food that contribute to energy but fewer other nutrients

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23
Q

Monosaccharide

A

Basic unit of carbs

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24
Q

Most common monosaccharides

A

Glucose
Galactose
Fructose

Glucose is known as blood sugar is the most important carb fuel for the body

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25
Q

Disaccharide

A

Simple made of 2 mono linked together

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26
Q

Sucrose

A

Disaccharide

Glucose and fructose

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27
Q

Hydrolysis reaction

A

Braak sugars apart

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28
Q

Condensation reaction

A

Links two sugars together

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29
Q

Oligosaccharide

A

Short chains of less than ten mono

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30
Q

Polysaccharide

A

Long chains of mono

Includes glycogen found in animals and starch and fibre found in plants

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31
Q

Functional fibre

A

Extracted from starchy foods

Shown to have health benefits

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32
Q

Soluble fibre

A

Dissolves in water

Oats
Beans
Apples

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33
Q

Insoluble fibre

A

Does not dissolve in water

Wheat brain
Fruit
Veggies

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34
Q

Digestion and absorption of carbs

A

Mouth
Salivary amylase breaks down starch into shorter polysaccharide

Stomach
Salivary amylase is inactivated by acid so no carbs digest

Small intestine
Most starch digestion and breakdown of disaccharides occurs. Pancreatic amylase continue breaking down starch into mono, dis and olig

Enzymes attached to the brush border of the small intestine villi completes the digestion of carbs. Dis and olig are broken down into mono

Large intestine
Fibre and other indigestible carbs are partially broken down by bacteria to form short chain fatty acids and has. Some fibre is exerted in the feces

35
Q

Glycemic response

A

How quickly and how high blood glucose rises after carbs are consumed

36
Q

Glycemic index

A

Ranking of how a food affects the glycemic response

37
Q

Insulin

A

Hormone secreted by the pancreas in response to a rise in blood glucose levels

38
Q

Glucagon

A

Hormone secreted by the pancreas in response to decline in blood glucose levels

39
Q

Enzyme lactase

A

Is needed to digest lactose the sugar found in milk

If lactose is not digested in the small intestine it passes through the large intestine absorbs water and is metabolized by bacteria

Undigested lactose in the small intestine can cause cramping abdominal distension and diarrhea

40
Q

12 or older diagnosed with diabetes

A

7.3

41
Q

Elevated glucose levels causes damage to blood vessels and leads to

A

Stroke and heart disease

42
Q

Long term complications

A 
Damage to heart and blood vessels
Kidneys
Eyes
Nervous system
Infections  may lead to amputations
43
Q

Complications of diabetes

A

Diabetic retinopathy
Leading cause of blindness

Diabetic nephropathy
Leading cause of end stage renal disease

44
Q

Gestational diabetes

A

Occurs while pregnant

Greater chance of getting it later

45
Q

Type 1 diabetes

A

Autoimmune disease in which the body’s own Immune system destroys insulin secreting cells, insulin is no longer made

46
Q

Type 2

A

Cells have decreased sensitivity to insulin and there is a decrease in insulin production

47
Q

Most common form of diabetes

A

Type 2
Usually found in adults
90-95%

48
Q

Structure of small intestine

A

Contains large circular folds villi and microvilli which all increases the absorptive surface area

49
Q

Factors that impact rate of stomach emptying

A

Chyme usually leaves the stomach in 2-6 hours
Determined by size and composition of meal

Higher fat meal will stay in stomach longer
More protein will leave more quickly
Mostly carbs will leave the fastest

Liquids leave fast
Solids don’t

50
Q

Segmentation

A

Rhythmic local constrictions of the intestine that mix food together with digestive juices and speed absorption by repeatedly moving the food mass over the intestinal wall

51
Q

Secretin

A

Released by duodenum that signals the release of pancreatic juice rich in bio carbonate ions and stimulates the liver to secrete bile into the gallbladder

52
Q

Cholecystokinin

A

Released by duodenum that stimulates the release of pancreatic juice rich in digestive enzymes and causes gallbladder to contract and release bile into duodenum

53
Q

What triggers the release of CCK and secretin

A

Food entering the duodenum

54
Q

Mechanisms of absorption

A

Simple diffusion
High concentration to low concentration
No energy

Osmosis
Diffusion of water
Move from an area of low concentration
Want to equalize

Facilitated diffusion
High to low concentration
With the aid of a carrier molecule
No energy

Active transport
Aid of carrier
Need energy
May occur against concentration gradient

55
Q

Large intestine contains

A

Colon and rectum

56
Q

Water nutrients and fecal may spend

A

24 hours in large intestine

57
Q

Overview of digestion and absorption

A

Some carbs digestion occurs in the mouth and some protein digeetion occurs in the stomach
But majority of the digestion occurs in the small intestine

58
Q

Dental pain and lost of teeth

A

Tooth decay gum disease

Change consistency of foods consumed

59
Q

Heartburn

GERD

A 
Stomach acid leaking
Due to overeating, anxiety, stress, pregnancy
Ulcers increased cancer risk 
Avoid high fat foods
Reduce meal size
60
Q

Hiatal hernia

A 
Pressure on abdomen from severe coughing or vomiting 
Heart burn GERD chest pain
Reduce meal size
Consume liquids
Lose weight
61
Q

Ulcers

A

Infection of stomach
Pain bleeding
Abdominal infection
Antibiotics to treat infection

62
Q

Hepatic portal circulation

A

Carries blood from the stomach and intestines to the hepatic portal vein then to the liver

63
Q

Selectively permeable

A

Describes a membrane or barrier that will allow some substances to pass freely but Will restrict the passage of others

64
Q

Cytosol

A

Liquid found within cells

65
Q

All human cells have

A 
Cell membrane
Nucleus
Mitochondria 
Lysosome
Endoplasmjc reticulum
Ribosome
Cytosol
66
Q

Metabolic pathway

A

Series of chemical reactions inside of living organism that result in the transformation of one molecule to another

67
Q

Catabolic pathways

A

Release energy trapped in chemical bonds

Break large molecules into smaller ones

68
Q

ATP

A

Energy in Catabolic reactions is converted into atp

69
Q

Anabolic pathways

A

Energy requiring process in which simpler molecules are combined to form more complex substances

70
Q

Structure of ATP

A

Adenosine molecule is attached to three phosphate groups

71
Q

Cellular respiration

A

Reactions that break down carbs fats and proteins in the presence of oxygen to produce carbon dioxide water and energy in the form of ATP

72
Q

Cellular respiration uses

A

Oxygen to convert to glucose

Fatty acids and amino acids into carbon dioxide water and energy in form of ATP

73
Q

Taking in nutrients and oxygen and eliminating waste

A

Digestive system takes in nutrients and the respiratory system takes in oxygen , which are then disturbed to all body cells by the circulatory system. The urinary system, respiratory, integumentary systems transfer metabolic wastes to the external environment

74
Q

Soluble fibre in tract

A

Increases volume in intestine contents by absorbing water, these effects slow down aboosrtiom

75
Q

Insoluble contents in intestine

A

More concentrated resulting in more rapid digestion and absorption

76
Q

Effect of soluble fibre on blood glucose response

A

Rise in blood glucose is delayed and blunted after a high carb meal rich in soluble fibre. Blood glucos rises rapidly after a high carb, low soluble meal

77
Q

Effect of GI on nutrient absorption

A

With low glycemic index food the digestion and absorption of glucose is slower than with a high glycemic index food

78
Q

Blood glucose regulation

A

Immediwlty after eating blood glucose increases so insulin is then released Stimulating the uptake and storage of glucose

Several hours later blood glucose drops and glucagon is released from pancreas stimulating glycogen breakdown and gluconeogenesi

79
Q

Glucose metabolism

A

Reactions of cellular respiration split bonds between carbon atoms in glucose releasing energy that is used to synthesize ATP.

80
Q

Gluconeogenisis

A

Uses 3 carbon molecule and energy from atp to synthesize glucose.

81
Q

Reduced sugar

A

25% less sugar than normal

82
Q

Lower in sugar

A

25% less

83
Q

High source vs very high source of fibre

A

4g per serving

6g per serving

Kin 275 (6 decks)

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