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A > food and nutrition 100-end is digestion and absorption > Flashcards

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
Q

where is dietary fibre digested

A

fermented by bacteria in the large intestine

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26
Q

what is the role of dietary fats in the body

A

store of energy
provide essential fatty acids
help carry fat soluble vitamins

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27
Q

what are the roles of lipids in the body

A

store of energy
structural role in cell membranes
metabolic functions

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28
Q

what types of molecules do lipids form

A

fats
phospholipids
steroids

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29
Q

are fats polymers

A

no, they are just large molecules assembled from smaller molecules - glycerol and fatty acids

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30
Q

what functional group do fatty acids have

A

carbonyl at one end of the hydrocarbon chain

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31
Q

what structural factors affect fatty acids

A 
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
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32
Q

what dies monosaturated mean

A

the molecule has one double bond

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33
Q

what does polyunsaturated mean

A

the molecule has multiple double bonds

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34
Q

what is a cis isomer of a fatty acid

A

when the H atoms are on the same side of the double bond

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35
Q

what is a trans isomer of a fatty acid

A

when the H atoms are on opposite sides of the double bond

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36
Q

what are the main characteristics of essential nutrients

A

they cannot be synthesised in the body
must be included in the diet or a deficiency disease occurs
are essential for the body

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37
Q

when glycerol and fatty acids join together what bond is formed

A

an ester link

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38
Q

what are the roles of essential fatty acids

A

formation of cell membranes
growth
development
biologically active compounds

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39
Q

until which carbon is the body unable to synthesise double bonds

A

9th carbon

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40
Q

How do we get all of the essential amino acids

A

by consuming a large variety of proteins so that they can be broken down into amino acids

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41
Q

what are vitamins

A

Essential organic substances that occur in food in small amounts and are necessary for the normal functions of the body

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42
Q

can vitamins be synthesised by human cells

A

no

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43
Q

which vitamins are water soluble

A

B and C but they are not stored in the body

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44
Q

which vitamins are fat soluble

A

A,D,E and K - they are stored in fat

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45
Q

name 7 types of vitamin B

A 
thiamine
riboflavin
niacin
folate
biotin
pantothenic acid
B6
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46
Q

what coenzymes are made of riboflavin

A

FAD and FMN

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47
Q

what are the dietary sources of riboflavin

A

dairy products, meats, enriched grains and veg

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48
Q

what are the symptoms of riboflavin deficiency

A

skin lesions

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49
Q

what are the major functions of thiamine

A

it forms a coenzyme that removes carbon dioxide from organic compounds
it is also involved in the production of ribose

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50
Q

what are the main dietary sources of thiamine

A

pork, legumes, meat, wholegrains

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51
Q

what are the symptoms of deficiency of thiamine

A

beriberi (tingling, poor coordination, reduced heart function)

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52
Q

what are the main dietary sources of niacin

A

nuts, meat, grains

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53
Q

what are the major functions of niacin

A

component of NAD and NADP - therefore essential for metabolism

54
Q

what are the symptoms of niacin deficiency

A

pellagra (skin and gastrointestinal lesions, delusions and confusion)

55
Q

what are the main dietary sources of pantothenic acid

A

meat, dairy, wholegrains, fruit and veg

56
Q

what are the main functions of pantothenic acid

A

is a component of coenzyme A

57
Q

what are the symptoms of deficiency of pantothenic acid

A

fatigue, numbness, tingling very rare deficiency

58
Q

what is the main food source of vitamin B6 (pyridoxine)

A

meat, veg, wholegrains - synthesised by colonic bacteria

59
Q

what are the main functions of vitamin B6

A

it is a component of a coenzyme used in amino acid metabolism

60
Q

what are the symptoms of deficiency of vitamin B6

A

irritability, convulsions, muscular twitching, anaemia

61
Q

what are the main dietary sources of biotin

A

legumes, other veg and meats

62
Q

what are the main functions of biotin

A

part of the coenzyme in the synthesis of fat (lipogenesis) , glycerol (gluconeogenesis) and amino acids

63
Q

what are the symptoms of biotin deficiency

A

scaly skin inflammation, neuromuscular disorders - very rare deficiency

64
Q

what are the main food sources of folate

A

green veg, oranges, nuts legumes, wholegrains

65
Q

what are the main functions of folate

A

coenzyme in nucleic acid and amino acid metabolism

66
Q

what are the symptoms of folate deficiency

A

anaemia, birth defects

67
Q

what are the main dietary sources of vitamin c (ascorbic acid)

A

citrus fruits, broccoli, tomatoes

68
Q

what are the main functions of vitamin c

A

used in collagen synthesis; it is an antioxidant

69
Q

what are the symptoms of vitamin C deficiency

A

scurvy(degeneration of skin and teeth), delayed wound healing

70
Q

what are the main dietary sources of vitamin A (retinol)

A

dark green and orange veg and fruits, dairy products

71
Q

what is the main function of vitamin A

A

component of visual pigments - formation of visual purple; maintenance of epithelial tissues; promotion of bone remodelling

72
Q

what are the symptoms of vitamin A deficiency

A

blindness, skin disorders, impaired immunity

73
Q

what are the symptoms of vitamin A overdose

A

anorexia, irritability, tender bones, enlarged liver and bones, double vision

74
Q

what does vitamin A being teratogenic mean

A

high doses can harm the foetus

75
Q

what is the main food source of vitamin E

A

veg oil, nuts, seeds

76
Q

what are the main functions of vitamin E (tocopherol)

A

antioxidant; helps prevent damage to cell membranes

77
Q

what are the symptoms of vitamin E deficiency

A

nervous system degeneration

78
Q

what are the main food sources of vitamin K

A

green veg, tea - its also made by colon bacteria

79
Q

what are the main functions of vitamin K

A

Important in blood clotting; catalyses synthesis of prothrombin in liver factors

80
Q

what are the symptoms of vitamin K deficiency

A

defective blood clotting

or can be found in infants born with a sterile gut

81
Q

what are the main food sources of vitamin D

A

dairy, egg yolk

82
Q

what are the main functions of vitamin D

A

aids in absorption and use of calcium and phosphorus

83
Q

what are the symptoms of vitamin D deficiency

A

rickets (bone deformities) in children, bone softening in adults
lack of enamel calcification

84
Q

what are the symptoms of vitamin D overdose

A

deposits of bone in soft tissue

85
Q

what are dietary minerals

A

inorganic nutrients such as iron and sulphur, usually required in small amounts

86
Q

what are the main dietary sources of calcium

A

dairy, dark green veg, legumes

87
Q

what are the main functions of calcium

A

bone and tooth formation, blood clotting, nerve and muscle function

88
Q

what are the symptoms of calcium deficiency

A

impaired growth; loss of bone mass; increased risk of osteoporosis

89
Q

when calcium is absorbed what vitamin must bind to it first.

A

vitamin D

90
Q

which hormone increases calcium incorporation into bone

A

oestrogens

91
Q

lactose and citric acid increase the absorption of which mineral

A

calcium

92
Q

fat decreases the absorption of which mineral

A

calcium

93
Q

what are the main dietary sources of iron

A

meat, eggs, wholegrains, green leafy veg, legumes

94
Q

what are the main functions of iron

A

component of haemoglobin, haem protein, myoglobin, iron containing enzymes and electron carriers; enzyme cofactor

95
Q

what are the symptoms of iron deficiency

A

iron deficiency anaemia, weakness, impaired immunity

96
Q

which vitamin increases iron uptake

A

vitamin c

97
Q

iron uptake is inhibited by which mineral

A

calcium

98
Q

what are the most likely causes of iron deficiency

A

blood loss
weaning in babies
veganism
menstrual loss

99
Q

which mineral has low bioavailability

A

iron - only 10-30% is absorbed

100
Q

what are the main functions of salivary secretions

A 
maintain healthy oral tissues
start digestion of carbohydrates
contribute to digestion of fats
provides mucous
keeps mouth moist
101
Q

what is the pH of amylase

A

6.9

102
Q

what bonds can salivary amylase break

A

1,4 glycosidic bonds

103
Q

salivary lipase is able to work without what

A

bile

104
Q

as well as salivary lipase where else is lipase found

A

the stomach

105
Q

what does lipase break down

A

triglycerides into fatty acids

106
Q

salivary lipase may act as a signal to begin what

A

fat digestion

107
Q

what are stomach ulcers caused by

A

helicobacter pylori

108
Q

what do the pyloric glands of the stomach release

A

mucous, small amount of pepsinogen and gastrin

109
Q

Gastroferrin enzyme facilitates absorption of what

A

iron

110
Q

what is the exocrine function of the pancreas

A

pancreatic juice and alkali secretions

111
Q

what is the endocrine function of the pancreas

A

secretion of insulin and glucagon

112
Q

what stimulates pancreatic juice

A

CCK (Cholecystokinin) and secretin from small intestine

113
Q

does pancreatic juice contain bicarbonate

A

yes

114
Q

which solution buffers the acidic secretions of the stomach

A

pancreatic juice

115
Q

where does the pancreatic juice enter the alimentary tract

A

the duodenum

116
Q

name 5 pancreatic enzymes secreted by acinar cells

A 
phospholipase
trypsin
chymotrypsin 
carboxypeptidase
elastase
117
Q

name 4 non proteolytic pancreatic enzymes

A

amylase
lipase
ribonuclease
deoxyribonuclease

118
Q

at what part of the villus does most absorption occur

A

the tip

119
Q

where is bile released to after a meal

A

duodenum

120
Q

what is the main function of the jejunum

A

completing breakdown

nutrient absorption

121
Q

what is the main function of the ileum

A

nutrient absorption

122
Q

what is the main function of the duodenum

A

mixing secretions from pancreas, liver and its own with food
neutralisation of acid
further digestion
absorption

123
Q

what types of cells are in the mucosa of the small intestine

A

absorptive
globlet
granular
endocrine

124
Q

run through the process of protein digestion

A

starts in stomach with pepsin
continues in small intestine with trypsin, chymotrypsin and carboxypeptidase
continues at brush border by peptidases
amino acids absorbed

125
Q

what are micelles

A

bile acids with fatty acids

126
Q

where are fatty acids absorbed

A

brush border

127
Q

if fatty acids are more than 12 carbons long instead of going straight to the portal blood what happens

A

triglyceride reformed and coated in protein to make chylomicron which is secreted into the lymphatic system via lacteals

128
Q

are there villi in the mucosa of the large intestine

A

no

129
Q

what happens if carbohydrates and protein are not digested in the small intestine

A

they are fermented by the colonic microflora to short chain fatty acids and gases

130
Q

where are fats digested

A

small intestine

131
Q

where are proteins digested

A

stomach

duodenum

132
Q

where are carbohydrates digested

A

mouth

small intestine

A (17 decks)

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