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KNSS 244 > Exam #2 > Flashcards

Exam #2 Flashcards

1
Q

What are the 4 main components of the digestive system?

A
  1. Gastrointestinal tract
  2. pancreas, gall bladder, liver,
  3. enzymes, hormones, nerves and blood
  4. Mesentery
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2
Q

Where does the digestive process begin?

A

Before food even hits your tongue. Glands produce saliva.

Once inside then mushes it to bolus. Enzymes in the saliva break down any starch.

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3
Q

What is bolus and what does it become in the stomach?

A

It is a yellowish-green liquid that breaks down fat. It becomes chyme.

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4
Q

Where does protein digestion begin (what is the enzyme that starts the process)?

A

Begins with the action of an enzyme called pepsin. Pepsin is the active protein-digesting enzyme of the stomach. Then once it reaches the stomach the enzyme protease breaks the protein to smaller chains of amino acids.

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5
Q

Mouth

A

Chews food and mixes it with saliva

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6
Q

Salivary glands

A

Produce saliva which contains a starch-digesting enzyme

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7
Q

Pharynx

A

Swallows chewed food mixed with saliva

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8
Q

Esophagus

A

Moves food to the stomach

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9
Q

Stomach

A

Churns and mixes food; secretes acid and a protein-digesting enzyme

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10
Q

Liver

A

Makes bile, which aids in digestion and absorption of fat

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11
Q

Pancreas

A

Releases bicarbonate to neutralize contents; produces enzymes that digest carbohydrate, protein and fat`

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12
Q

Gallbladder

A

Stores bile and releases it into the small intestine when needed

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13
Q

Small intestine

A

Absorbs nutrients into blood or lymph; most digestion occurs here

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14
Q

Large intestine

A

Absorbs water and some vitamins and minerals; home to intestinal bacteria; passes waste material

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15
Q

Anus

A

Opens to allow waste to leave the body

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16
Q

Food that enters the GI tract is still considered external to the body until it is absorbed by the _____ (muscosal cells) in the ______

A

Mucosa, lumen

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17
Q

The lymphatic system

A

Maintains balance of fluid between the blood and tissues, known as fluid homeostasis.
Forms part of the body’s immune system and helps defend against bacteria and other intruders.
Facilitates absorption of fats and fat-soluble nutrients in the digestive system.

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18
Q

Pancreatic amylase

A

Digests carbs into sugars

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19
Q

Pancreatic proteases

A

digests proteins into amino acids

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20
Q

Pancreatic lipases

A

Digests fats into fatty acids

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21
Q

Empty calories

A

Food that contains energy but few additional nutrients

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22
Q

Refined sugars

A

Contain calories but lack fibre, phytochemicasl and other nutrients

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23
Q

What are carbohydrates? (hint: plant + sun)

A
  1. Leaves capture sun’s energy + Carbon dioxide & water
  2. Plants convert glucose to starch
  3. Humans eat plants and covert starch back to glucose
  4. ‘Glucose’ is a primary fuel we use for energy (CHO)
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24
Q

Whole grains

A

Contain the: endosperm(starch, protein, and vitamins and minerals), bran (fibre, vitamins and minerals), and germ (oil, vitamin E)

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25
Refined grains
Only contain the endosperm (starch, protein and vitamins and minerals)
26
Polysaccharides
are made up of more than two sugar units linked together
27
Monosaccharides and disaccharides are classified as _____ _________
Simple carbohyrates
28
The most common monosaccharides in our diet are ______, ________ and ________.
glucose, fructose and galactose
29
The most common disaccharides in our diet are _______, _______ and _______
maltose, sucrose and lactose
30
Complex carbs:
Glycogen: - Polysaccharide - Highly branded chains of glucose - found in muscle and liver - broken down quickly when body needs glucose Starches: - either straight chains or branches chains of glucose. Ex) pasta Fibre: - straight or branched chains of monosaccharides, but the bonds that link the sugar units cannot be broken by the human digestive enzymes. Ex) broccoli
31
During Digestion _______ break down _____ and _____ into _________
Enzymes, starches, sugars, monosaccharides
32
____ ____ starts breaking down Starch into shorter__________
Salivary amylase, polysaccharides
33
Pancreatic Amylases completes the breakdown of _____ into __________ and short chains of sugar units call ______________
starch, disaccharides, oligosaccharides
34
______ attached to the brush border of the ______ villi complete digestion of carbohydrates into monosaccharides
Enzymes, small intestinal
35
____ _____ and other indigestible carbs are partially broken down by bacteria to form _____ __________ ________
Soluble fibre, short chain fatty acids and gas
36
________ and any ____ that are not digested and/or absorbed are excreted in the feces.
Insoluble fibre, carbs
37
Glucose
Used for quick energy or is converted to glycogen and stored in the liver and muscles.
38
Recommended Dietary Allowance (RDA) for carbs
130g/day | 5-6grams per kg of body weight
39
If you have ‘adequate’ carbohydrate intake…
Protein is reserved for building & maintaining muscles and organs.
40
If you have ‘inadequate’ carbohydrate intake…
Need energy from somewhere, causing body to make glucose from proteins. Can cause muscle atrophy
41
The carbs in foods we eat provide _____?
Glucose
42
Insulin pathway
Increased blood glucose --> insulin secretion --> glucose taken into cells --> decreased blood cells
43
Glucagon pathway
Decreased blood glucose -- . glucagon secretion --> Glucose released from liver --> increased blood glucose
44
Fructose is found in?
Fruit and honey
45
Glucose is ?
The simplest sugar (photosynthesis) | Glucose + fructose = sucrose
46
Fructose is...
``` Metabolized primarily by the liver. immediate effect on triglycerides (fat in blood and stored in fat cells) Leads to a fatty liver Decreased insulin sensitivity Increased levels of uric acid (Gout) ```
47
Glucose is...
Metabolized by the brain, muscles, fat tissue and the liver Enters the blood stream fast Triggers insulin release.
48
High fructose corn syrup
From cornstarch (chains of glucose) Enzymes are added to covert glucose to fructose HFCS is 42-55% fructose
49
4 Serious health issues related to sugar
1. High blood pressure 2. High cholesterol - Excess sugar is converted to triglycerides (fat in bloodstream) 3. Liver disease - extra sugar stimulates triglyceride production in liver 4. Diabetes
50
Type 1 Diabetes
Elevated blood glucose, absolute insulin deficiency. Autoimmune destruction of insulin-secreting cells in the pancreas 5-10% of diagnosed cases before the age of 30
51
What is ketacidosis
low insulin levels which leads to low glucose inside of cells leading to ketone formation & high blood acidity.
52
Type 2 Diabetes
- insulin resistance; relative insulin deficiency - 90-95% of all cases - Extra sugar spikes insulin from pancreas - Spiking too often leads to resistance to the process Insulin loses its ability to draw sugar from bloodstream - Sugar hangs out in blood and corrodes the arteries... Leading to diabetes and cardiovascular disease
53
What happens to blood glucose levels in people with diabetes 8 hours after fasting:
Normal blood glucose is less than 100 mg/100 ml blood Prediabetes = a fasting blood level from 100 to 125 mg/100 ml Diabetes = a fasting level of 126 mg/100 ml or above
54
What happens to blood glucose levels in people with diabetes 2 hours after consuming 75g of glucose:
Normal blood levels are less than 140 mg/100 ml Prediabetes levels are from 140 to 199 mg/100 ml Diabetes levels are 200 mg/100 ml or greater
55
4 Key modifiable risk factors for type 2 diabetes
``` Physical Inactivity - exercise enhances muscles using sugar Unhealthy eating - consumption of too many simple cards Tobacco smoking - Kills your pancreas and affects insulin production Overweight and Obesity - toxins interfere with insulin production and process Family history ```
56
What is considered a healthy WHR? (waist to hip ratio)
Is a hip/waist measurement 0.9 or less for men 0. 85 or less for women * ****Will I need to know the BMI measurement chart?******
57
In 2008/2009 how many Canadians had diabetes?
2.4million or 6.8%
58
five risk factors that increase the likelihood of developing: heart disease, diabetes, and stroke.
The five risk factors are: - increased blood pressure (greater than 130/85 mmHg) - high blood sugar levels (insulin resistance) - excess fat around the waist - high triglyceride levels - low levels of good cholesterol, or HDL
59
Our bodies can move about _______ of glucose through our blood every hour, which is the equivalent of a piece of fruit.
20 grams
60
Glycemic load
compares food portions
61
Fibre
Cannot be broken down in digestive process | Absorbed in small intestine... then passes thru to the large intestine, virtually unchanged
62
Benefits of fibre
Promotes Bowel Regularity Weight Control & Reduces Obesity Reduction of Constipation, Hemorrhoids Reduction of Diabetes (key-blood glucose regulation) Reduction of Colon Cancer (key-phytochemicals) Reduction of Heart Disease (inhibits cholesterol absorption)
63
Water soluble fibre
Found ‘inside’ plant cells (Citrus fruits, apples, bananas, carrots, barley, beans, oat products) Promotes heart health by binding fatty acids cholesterol & excreting it Regulates blood sugar levels (lower risk of Type 2 Diabetes)
64
Water insoluble fibre
From ‘structural part’ of plants (or the outside) Whole grains, bran, wheat, rye, rice Vegetables like broccoli & celery Promotes intestinal health Binds toxins, promotes regularity
65
How much fibre should one eat per day?
25 – 35 grams per day (Men = 35 g/day; Women = 25 g/day) (Age + 5 grams) per day (i.e. 7 year old = 7 + 5 = 12 grams)
66
Lactose intolerance
Low levels of small intestine enzyme lactase The disaccharide lactose cannot be broken down into monosaccharides Lactose passes into the large intestine where it is digested by bacteria
67
What is gluten?
Gluten is one of the proteins found in grain products: | wheat, barley, rye
68
Celiac disease is a _____?
autoimmune disease
69
Gluten intolerance?
also known as non-celiac gluten sensitivity, has similar symptoms to celiac disease.
70
Wheat allergy experience:
a response (by the immune system) to a number of food proteins found in wheat, including gluten.
71
What is the liquid produced by the liver that aids in the digestion and absorption of fat? Where is it stored?
Bile - helps the body absorb fat into the bloodstream. It is stored in the gallbladder.
72
What is part of the digestive tract is responsible for the final deconstruction of proteins into amino acids, carbohydrates into glucose and fats into fatty-acids & glycerol? What are the Pancreatic enzymes for each macronutrient?
Small intestine -jejunum and ileum.  Pancreatic amylase - carbs Pancreatic proteases - protein Pancreatic lipases - fats
73
Bicarbonate - in the small intestine
neutralizes the acid in the chyme (from the stomach)

KNSS 244 (4 decks)

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