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HeaL 257 > exam2 > Flashcards

exam2 Flashcards

1
Q

___ develop when the protective lining of the stomach is damaged and the lining is eroded by stomach acid and digestive enzymes.

A

Ulcers

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2
Q

Enzymes produced in the salivary glands help break down ___ and ___.

A

starch

fats

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3
Q

How often are cells lining in the intestinal tract replaced?

A

every 1 to 3 days

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4
Q

?What food stays in the stomach the longest

A

Fats

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5
Q

The mechanical and chemical processes whereby ingested food is converted into substances that can be absorbed by the intestinal tract and utilized by the body.

A

Digestion

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6
Q

The process by which nutrients and other substances are transferred from the digestive system into body fluids for transport throughout the body.

A

Absorption

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7
Q

Digested carbs are absorbed into what system?

A

circulatory system (ie, blood vessels)

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8
Q

Digested fats are absorbed into what system?

A

lymphatic system (lymph vessels)

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9
Q

5 basic tastes

A 
salty
sweet
bitter
sour
unami
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10
Q

Japanese word meaning “pleasant savory taste”

A

unami

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11
Q

3 causes of diahrea

A

bacteria or viral contaminated food or water
infectious diseases
nutrient deficiencies

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12
Q

percent of macronutrients absorbed - carbohydrates

A

99 percent

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13
Q

percent of macronutrients absorbed - Protein

A

92%

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14
Q

percent of macronutrients absorbed - sat

A

95%

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15
Q

Digestion and absorption are greatly enhanced by the structure of the __ and its fingerlike projections called ___.

A

intestines

villi

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16
Q

Bile is produced by the ___ and stored in the___ until it is released into the small intestine.

A

liver

gallbladder

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17
Q

How long do most solid foods stay in the stomach before passing into the small intestine?

A

2 to 4 hours

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18
Q

Enzyme that breaks down CHO’s

A

Amylase

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19
Q

Enzyme that breaks down Fats

A

Lipase

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20
Q

Enzyme that breaks down Proteins

A

Pepsin

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21
Q

Where does the digestion of carbohydrates start and end?

A

Starts in mouth, Ends in large intestine (colon)

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22
Q

A disorder of bowel function characterized by chronic or episodic gas; abdominal pain; diarrhea; constipation

A

IBS

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23
Q

Carbohydrates are absorbed in which form?

A

Glucose

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24
Q

What food should be avoided after a bout of diarrhea?

A

Sugary fluids (i.e., soft drinks)

25
Q

Where is the body do enzymes begin digesting protein?

A

Stomach

26
Q

What are the primary functions of carbohydrates in food and in the body.

A 
CHO’s are the body’s major source of energy
Other functions: 
Immune & reproductive systems
Blood clotting
DNA (?)
27
Q

Consists of one sugar molecule (Examples: glucose, fructose, and galactose

A

Monosaccharide

28
Q

Consist of two monosaccharides linked together

Sucrose (table sugar), maltose (malt sugar), galactose

A

Disaccharides

29
Q

Carbohydrates containing many molecules of monosaccharides linked together
Starch, glycogen, dietary fiber

A

Polysaccharides

30
Q

What is glycogen and where it is stored?

A

Glycogen - the storage form of glucose and it is stored in the liver and the muscles.

31
Q

What do plants store glucose as?

A

starch

32
Q

How many grams of fiber does the Institute of Medicine recommend men younger than 50 and women younger than 50 years of age consume each day?

A

Women: 25 grams
Men: 38 grams

33
Q

What stimulates the pancreas to secrete INSULIN?

A

Beta cells

34
Q

What stimulates the pancreas to secrete GLUGACON?

A

Alpha cells

35
Q

A condition in which cell membranes have reduced sensitivity to insulin

A

insulin resistance

36
Q

Which two types of diabetes can exhibit insulin resistance?

A

People with prediabetes and Type 2 diabetes have insulin resistance

37
Q

A condition in which blood glucose levels are higher than normal nit not high enough for the diagnosis of diabetes. It is characterized by impaired glucose tolerance, or fasting blood glucose levels of 100 and ≤ 125 mg/dL.

A

prediabetes

38
Q

What is MOST likely responsible for the recent increase in type 2 diabetes in the population?

A

obesity?

39
Q

What’s the fasting blood glucose level for prediabetes.

A

Fasting: 100 ≤ 125 mg/dL

40
Q

Know the oral glucose tolerance value of a prediabetes.

A

Oral glucose tolerance value: < 100 mg/dL (normal) to ≥ 126 mg/dL

41
Q

What is the glycemic index value for glucose?

A

100

42
Q

is measure of the extent to which blood glucose levels are raised by the consumption of an amount of food that contains 50 grams of carbohydrates compared to 50 mg of glucose. A portion of white bread containing 50 grams of carbs is sometimes used for comparison instead of 50 grams of glucose.

A

glycemic index

43
Q

A disorder resulting from abnormally low blood glucose levels.

A

hypoglycemia

44
Q

How many essential and nonessential amino acids are there?

A

Essential - 9

45
Q

A high protein diet generally corresponds to a diet that is also high in?

A

fat

46
Q

What happens if one essential amino acid is missing?

A

Proteins are not formed, even those proteins that could be produced from available amino acids

47
Q

A form of severe protein-energy malnutrition in young children. It is characterized by swelling, fatty liver, susceptibility to infection, profound apathy, and poor appetite.

A

kwashiorkor

48
Q

What are the four elements that protein is made up of?

A

hydrogen
carbon
oxygen
nitrogen

49
Q

What substance is excreted by the kidneys when amino acids are used for energy?

A

Nitrogen

50
Q

Type of amino acids cannot be synthesized in adequate amounts by humans - must be obtained from the diet.

A

Essential

51
Q

Type of amino acids can be readily produced by humans from components of the diet.

A

Nonessential

52
Q

The difference between nitrogen intake and excretion. It is assessed as the difference between nitrogen intake and nitrogen excreted.

A

Nitrogen Balance

53
Q

A person who consumes less nitrogen than excreted in in “negative nitrogen balance.”

A

negative nitrogen balance

54
Q

A person’s intake of nitrogen is higher than nitrogen excretion.

A

Positive nitrogen balance

55
Q

Proteins that contain all of the nine essential amino acids in amounts sufficient to support protein tissue construction by the body.

A

Complete Proteins

56
Q

Proteins that are deficit in one or more essential amino acids.

A

incomplete proteins

57
Q

Plant sources of protein that together provide sufficient quantities of the nine essential amino acids.

A

Complementary protein source

58
Q

What nutrient is most likely deficient in a vegetarian diet?

A

B12, Vitamin D, and calcium

59
Q

Know what vitamin enhances the absorption of iron from plant based foods.

A

Vitamin C

HeaL 257 (6 decks)

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