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food and nutrition 100-end is digestion and absorption Flashcards

1
Q

what are some of the reasons why we need to eat

A

growth, repair, replace, reproduce, optimal function including brain, muscle and immunity

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2
Q

what are the 5 components of the eat well plate

A

fruit and veg
carbohydrates - bread, rice, potatoes, pasta
dairy - milk, cheese, yoghurt
high fat and sugar - cake, crisps, coke, chocolate
protein - meat, fish, beans, eggs

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3
Q

what is a approximate energy value (cals/g) of carbohydrates

A

4cals/g

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4
Q

what is a approximate energy value (cals/g) of protein

A

4cals/g

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5
Q

what is a approximate energy value (cals/g) of fat

A

9cals/g

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6
Q

what is a approximate energy value (cals/g) of alcohol

A

7cals/g

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7
Q

what are macromolecules

A

big molecules - carbohydrates, lipids, proteins, nucleic acids

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8
Q

macromolecules are polymers, what are the subunits called

A

monomers

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9
Q

what reaction connects monomers together

A

dehydration reaction - water produced as a by product

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10
Q

what reaction disassembles polymers

A

hydrolysis

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11
Q

what are carbohydrates

A

sugars and polymers of sugars

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12
Q

what are the simplest carbohydrates

A

monosaccharides - monomers - they are on single unit

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13
Q

what are disaccharides

A

double sugars - consist of two monosaccharide sugars joined together by a covalent bond - 2 monomers

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14
Q

what are polysaccharides

A

carbohydrate macromolecules, composed of many monomers - they have more than 8 sugar monomers

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15
Q

what are oligosaccharides

A

carbohydrates composed of 3-8 sugar monomers

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16
Q

which type of carbohydrate is a major nutrients for cells

A

monosaccharides e.g. cellular respiration

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17
Q

what joins 2 monosaccharide subunits together

A

glycosidic linkage - a covalent bond

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18
Q

which sugars are digestible by humans

A

starch:
amylose
amylopectin

monosaccharides:
glucose
fructose
mannose
ribose 
deoxyribose
disaccharides:
sucrose
lactose
maltose
trehalose
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19
Q

which sugars aren’t digestible by humans

A 
oligosaccharides:
raffinose
stachyose
verbascose 
fructans

sugar alcohols:
sorbitol
mannitol
dulcitol
inositol

cellulose

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20
Q

there are 2 classes of sugars: intrinsic and extrinsic. How do they differ

A

Intrinsic sugars are naturally occurring sugars whereas extrinsic sugars are added to foods

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21
Q

when is glucose released from glycogen stores

A

when the body is in a fasted state

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22
Q

what type of carbohydrate can’t be digested by brush border enzymes

A

fructo-oligosaccharides (pre biotics)

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23
Q

where are fructo-oligosaccharides fermented

A

in the colon

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24
Q

is dietary fibre digestible in the small intestine

A

no

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25
where is dietary fibre digested
fermented by bacteria in the large intestine
26
what is the role of dietary fats in the body
store of energy provide essential fatty acids help carry fat soluble vitamins
27
what are the roles of lipids in the body
store of energy structural role in cell membranes metabolic functions
28
what types of molecules do lipids form
fats phospholipids steroids
29
are fats polymers
no, they are just large molecules assembled from smaller molecules - glycerol and fatty acids
30
what functional group do fatty acids have
carbonyl at one end of the hydrocarbon chain
31
what structural factors affect fatty acids
``` number of carbon atoms in the hydrocarbon chain presence of double bonds -saturated and unsaturated fatty acids -cis and trans isomer -position of double bond ```
32
what dies monosaturated mean
the molecule has one double bond
33
what does polyunsaturated mean
the molecule has multiple double bonds
34
what is a cis isomer of a fatty acid
when the H atoms are on the same side of the double bond
35
what is a trans isomer of a fatty acid
when the H atoms are on opposite sides of the double bond
36
what are the main characteristics of essential nutrients
they cannot be synthesised in the body must be included in the diet or a deficiency disease occurs are essential for the body
37
when glycerol and fatty acids join together what bond is formed
an ester link
38
what are the roles of essential fatty acids
formation of cell membranes growth development biologically active compounds
39
until which carbon is the body unable to synthesise double bonds
9th carbon
40
How do we get all of the essential amino acids
by consuming a large variety of proteins so that they can be broken down into amino acids
41
what are vitamins
Essential organic substances that occur in food in small amounts and are necessary for the normal functions of the body
42
can vitamins be synthesised by human cells
no
43
which vitamins are water soluble
B and C but they are not stored in the body
44
which vitamins are fat soluble
A,D,E and K - they are stored in fat
45
name 7 types of vitamin B
``` thiamine riboflavin niacin folate biotin pantothenic acid B6 ```
46
what coenzymes are made of riboflavin
FAD and FMN
47
what are the dietary sources of riboflavin
dairy products, meats, enriched grains and veg
48
what are the symptoms of riboflavin deficiency
skin lesions
49
what are the major functions of thiamine
it forms a coenzyme that removes carbon dioxide from organic compounds it is also involved in the production of ribose
50
what are the main dietary sources of thiamine
pork, legumes, meat, wholegrains
51
what are the symptoms of deficiency of thiamine
beriberi (tingling, poor coordination, reduced heart function)
52
what are the main dietary sources of niacin
nuts, meat, grains
53
what are the major functions of niacin
component of NAD and NADP - therefore essential for metabolism
54
what are the symptoms of niacin deficiency
pellagra (skin and gastrointestinal lesions, delusions and confusion)
55
what are the main dietary sources of pantothenic acid
meat, dairy, wholegrains, fruit and veg
56
what are the main functions of pantothenic acid
is a component of coenzyme A
57
what are the symptoms of deficiency of pantothenic acid
fatigue, numbness, tingling very rare deficiency
58
what is the main food source of vitamin B6 (pyridoxine)
meat, veg, wholegrains - synthesised by colonic bacteria
59
what are the main functions of vitamin B6
it is a component of a coenzyme used in amino acid metabolism
60
what are the symptoms of deficiency of vitamin B6
irritability, convulsions, muscular twitching, anaemia
61
what are the main dietary sources of biotin
legumes, other veg and meats
62
what are the main functions of biotin
part of the coenzyme in the synthesis of fat (lipogenesis) , glycerol (gluconeogenesis) and amino acids
63
what are the symptoms of biotin deficiency
scaly skin inflammation, neuromuscular disorders - very rare deficiency
64
what are the main food sources of folate
green veg, oranges, nuts legumes, wholegrains
65
what are the main functions of folate
coenzyme in nucleic acid and amino acid metabolism
66
what are the symptoms of folate deficiency
anaemia, birth defects
67
what are the main dietary sources of vitamin c (ascorbic acid)
citrus fruits, broccoli, tomatoes
68
what are the main functions of vitamin c
used in collagen synthesis; it is an antioxidant
69
what are the symptoms of vitamin C deficiency
scurvy(degeneration of skin and teeth), delayed wound healing
70
what are the main dietary sources of vitamin A (retinol)
dark green and orange veg and fruits, dairy products
71
what is the main function of vitamin A
component of visual pigments - formation of visual purple; maintenance of epithelial tissues; promotion of bone remodelling
72
what are the symptoms of vitamin A deficiency
blindness, skin disorders, impaired immunity
73
what are the symptoms of vitamin A overdose
anorexia, irritability, tender bones, enlarged liver and bones, double vision
74
what does vitamin A being teratogenic mean
high doses can harm the foetus
75
what is the main food source of vitamin E
veg oil, nuts, seeds
76
what are the main functions of vitamin E (tocopherol)
antioxidant; helps prevent damage to cell membranes
77
what are the symptoms of vitamin E deficiency
nervous system degeneration
78
what are the main food sources of vitamin K
green veg, tea - its also made by colon bacteria
79
what are the main functions of vitamin K
Important in blood clotting; catalyses synthesis of prothrombin in liver factors
80
what are the symptoms of vitamin K deficiency
defective blood clotting | or can be found in infants born with a sterile gut
81
what are the main food sources of vitamin D
dairy, egg yolk
82
what are the main functions of vitamin D
aids in absorption and use of calcium and phosphorus
83
what are the symptoms of vitamin D deficiency
rickets (bone deformities) in children, bone softening in adults lack of enamel calcification
84
what are the symptoms of vitamin D overdose
deposits of bone in soft tissue
85
what are dietary minerals
inorganic nutrients such as iron and sulphur, usually required in small amounts
86
what are the main dietary sources of calcium
dairy, dark green veg, legumes
87
what are the main functions of calcium
bone and tooth formation, blood clotting, nerve and muscle function
88
what are the symptoms of calcium deficiency
impaired growth; loss of bone mass; increased risk of osteoporosis
89
when calcium is absorbed what vitamin must bind to it first.
vitamin D
90
which hormone increases calcium incorporation into bone
oestrogens
91
lactose and citric acid increase the absorption of which mineral
calcium
92
fat decreases the absorption of which mineral
calcium
93
what are the main dietary sources of iron
meat, eggs, wholegrains, green leafy veg, legumes
94
what are the main functions of iron
component of haemoglobin, haem protein, myoglobin, iron containing enzymes and electron carriers; enzyme cofactor
95
what are the symptoms of iron deficiency
iron deficiency anaemia, weakness, impaired immunity
96
which vitamin increases iron uptake
vitamin c
97
iron uptake is inhibited by which mineral
calcium
98
what are the most likely causes of iron deficiency
blood loss weaning in babies veganism menstrual loss
99
which mineral has low bioavailability
iron - only 10-30% is absorbed
100
what are the main functions of salivary secretions
``` maintain healthy oral tissues start digestion of carbohydrates contribute to digestion of fats provides mucous keeps mouth moist ```
101
what is the pH of amylase
6.9
102
what bonds can salivary amylase break
1,4 glycosidic bonds
103
salivary lipase is able to work without what
bile
104
as well as salivary lipase where else is lipase found
the stomach
105
what does lipase break down
triglycerides into fatty acids
106
salivary lipase may act as a signal to begin what
fat digestion
107
what are stomach ulcers caused by
helicobacter pylori
108
what do the pyloric glands of the stomach release
mucous, small amount of pepsinogen and gastrin
109
Gastroferrin enzyme facilitates absorption of what
iron
110
what is the exocrine function of the pancreas
pancreatic juice and alkali secretions
111
what is the endocrine function of the pancreas
secretion of insulin and glucagon
112
what stimulates pancreatic juice
CCK (Cholecystokinin) and secretin from small intestine
113
does pancreatic juice contain bicarbonate
yes
114
which solution buffers the acidic secretions of the stomach
pancreatic juice
115
where does the pancreatic juice enter the alimentary tract
the duodenum
116
name 5 pancreatic enzymes secreted by acinar cells
``` phospholipase trypsin chymotrypsin carboxypeptidase elastase ```
117
name 4 non proteolytic pancreatic enzymes
amylase lipase ribonuclease deoxyribonuclease
118
at what part of the villus does most absorption occur
the tip
119
where is bile released to after a meal
duodenum
120
what is the main function of the jejunum
completing breakdown | nutrient absorption
121
what is the main function of the ileum
nutrient absorption
122
what is the main function of the duodenum
mixing secretions from pancreas, liver and its own with food neutralisation of acid further digestion absorption
123
what types of cells are in the mucosa of the small intestine
absorptive globlet granular endocrine
124
run through the process of protein digestion
starts in stomach with pepsin continues in small intestine with trypsin, chymotrypsin and carboxypeptidase continues at brush border by peptidases amino acids absorbed
125
what are micelles
bile acids with fatty acids
126
where are fatty acids absorbed
brush border
127
if fatty acids are more than 12 carbons long instead of going straight to the portal blood what happens
triglyceride reformed and coated in protein to make chylomicron which is secreted into the lymphatic system via lacteals
128
are there villi in the mucosa of the large intestine
no
129
what happens if carbohydrates and protein are not digested in the small intestine
they are fermented by the colonic microflora to short chain fatty acids and gases
130
where are fats digested
small intestine
131
where are proteins digested
stomach | duodenum
132
where are carbohydrates digested
mouth | small intestine

A (17 decks)

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