Lesson 12 Flashcards
6 basic processes carried out by Digestive System
- ingestion
- propulsion
- mechanical or physical digestion
- chemical digestion
- absorption
- defecation
The Vascular System
carries food molecules through the hepatic portal vein to the liver before distributing them throughout the body
5 important functions of Lymphatic system
- managing the fluid levels in the body.
- reacting to bacteria.
- dealing with cancer cells.
- dealing with cell products that otherwise would result in disease or disorders.
- absorbing some of the fats in our diet from the intestine.
After food is swallowed it is called a….
bolus
Peristalsis
waves of contraction
Most absorption of food occurs in the ____ and ____ through surface of tiny hair like things called ___ and ____
duodenum and jejunum
villi and microvilli
Final absorption of water and salt occur in the….
large intestine
Digestion takes 2 forms..
- mechanical
- chemical
Total transit time from mouth to anus
18-72 hours
Carbs, proteins, lipids, vitamins, minerals are all absorbed through the…
walls of the small intestine
Monosaccharides are the…
simplest form of sugar
Omega 3 fatty acids come in 3 forms:
- ALA
- EPA
- DHA
ALA found in
plants
DHA and EPA found in
egg yolk, cold-water fish, shellfish, salmon, mackerel, cob, crab, shrimp, oysters, tuna
Are trans fats or saturated fats worse?
Trans
What is high in saturated fat
red meat, full fat dairy, tropical oils
Trans fats
partially hydrogenated, result form manufacturing effort to make unsaturated fat solid at room temp to prolong shelf time
Avoid labels with ______ ______ on it
partially hydrogenated
Some foods contain inactive vitamins called
provitamins
Humans need __ different vitamins, which are divided into __ categories which are….
13,2
Water soluble, fat soluble
Water makes up how much of body weight
50-70%
Loss of water= ___ blood volume=____
decreased, dehydration
Too much water=
hyponatremic
Most important part of weight control on food label
total cals and cals from fat
Levels of cals per serving
40- low
100- moderate
400+- high
T/F: trans fats do not have to be on level if <.5 grams/serving
true
Macro wise, DRI recommends
45-65% cals from carbs
10-35% cals from protein
20-35% cals from fats
High GI foods…
break down rapidly, causing large glucose spikes
Low GI foods
digested more slowly, less spike
Low GI is better for…
weight loss, heart health
Diet based on consuming high GI carbs
promotes glycogen storage following strenuous exercise, good for refueling
