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KIN 253 > midterm 1 > Flashcards

midterm 1 Flashcards

1
Q

Where does 1/3 of the hepatic blood supply come from?

A

Hepatic artery proper

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2
Q

Where does 2/3 of the hepatic blood supply come from?

A

Venous blood from hepatic portal vein
- All blood leaving absorptive surfaces of digestive tract flows through hepatic portal vein
- Liver cells extract nutrients or toxins from blood before it joins systematic circulation via hepatic veins

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3
Q

What is the gallbladder?

A

Stores and concentrates bile prior to excretion into small intestine

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4
Q

What is the cystic duct?

A

extends from gallbladder and joins common hepatic duct to form common bile duct

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5
Q

What stimulates bile release?

A

CCK

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6
Q

What are the 3 parts of the small intestine?

A

Duodenum, Jejunum, Ileum

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7
Q

What are the functions of the duodenum? (2)

A
  • Receive chyme from the stomach
  • Neutralize acids before they damage absorptive surfaces of small intestine
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8
Q

What are the functions of the jejunum?

A

Chemical digestion and nutrient absorption

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9
Q

What breaks down material on the microvilli in the small intestine?

A

Brush border

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10
Q

What are the functions of the large intestine? (4)

A
  • Absorption or reabsorption of nutrients
  • Compaction of intestinal contents into feces
  • Absorption of important vitamins produced by bacteria
  • Storage of fecal material prior to defecation
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11
Q

What is absorbed or reabsorbed in the large intestine? (5)

A

Water, Nutrient, Bile salts, Organic wastes, Vitamins and toxins created by microbiome

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12
Q

What are the parts of the large intestine? (3)

A

cecum, Colon, Rectum

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13
Q

Where does material go after the ileum?

A

cecum

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14
Q

What are haustra?

A

pouches in wall of colon that allow for expansion and elongation of colon

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15
Q

What creates haustra?

A

teniae coli

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16
Q

What are the 4 regions of the colon?

A

Ascending, transverse, descending, sigmoid

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17
Q

Does the large intestine have villi?

A

no

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18
Q

What does the microbiome refer to?

A

Bacteria, fungi and viruses that live in and on the human body

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19
Q

What vitamins are produced by bacteria in colon? (3)

A

Vitamin K, Biotin, Vitamin B5

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20
Q

What is vitamin K used for?

A

synthesizing clotting factors in liver

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21
Q

What is biotin used for?

A

glucose metabolism

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22
Q

What is vitamin B5 used for?

A

Manufacturing steroid hormones and neurotransmitters

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23
Q

Which of the vitamins produced in the colon is fat soluble?

A

K

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24
Q

Define energy

A

ability to perform work

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25
Q

What are the forms of work in the body? (4)

A

Chemical - storing CHO by forming glycogen for later use
Electrical - maintenance of distribution of ions across cell membranes
Mechanical - force production by skeletal muscle
Transportation - circulation of blood throughout body to deliver oxygen, nutrients and other compounds to tissues

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26
Q

What are the 2 states of energy?

A

Potential and Kinestic

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27
Q

What is an endogenous reaction?

A

process of reactions that store energy
- re-phosphorylating ATP

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28
Q

What are exogenous reactions?

A

reactions that release enegry

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29
Q

What is used to store and release energy in cells?

A

ATP

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30
Q

How is ATP broken down to create enegry?

A

enzymes (ATPases) break down ATP to create ADP and P

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31
Q

How is ATP re-phosphorylayted? (3)

A

ATP-CP, creatine phosphate
Glycolysis
Oxidative phosphorylation, aerobic meabolism, cellular respiration

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32
Q

What are the steps in oxidative phosphorylation? (4)

A

Glycolisis, conversion to Acetyl CoA, Citric Acid Cycle, Electron Transport Chain

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33
Q

What is a calorie?

A

heat required to raise temperature of 1 gram of water by 1 degree C

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34
Q

What is direct calorimetry? (bomb calorimetry?)

A

Measures energy directly
- food samples are borned in closed system surrounded by bath of water
- heat is released when food is burned
- because thermal energy of food is directly measured process is called direct calorimetry

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35
Q

How any Cal is in 1 gram of CHO?

A

4

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36
Q

How any Cal is in 1 gram of protein?

A

4

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37
Q

How any Cal is in 1 gram of fats?

A

9

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38
Q

How any Cal is in 1 gram of alchohol?

A

7

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39
Q

What is direct calorimetry in humans?

A

Same principle as with food
- Measures temperature change by measuring heat associated with energy expenditure

40
Q

Pros and cons for direct calorimetry in humans

A

Pros - very precise measurements made
Cons
- slow response times
- confided spaces needed
- equipment can generate heat

41
Q

What is indirect calorimetry?

A

Relies on relationship between oxygen consumption (VO2) and carbon dioxide production (VCO2)

42
Q

How many Calories are burned with every litre of O2 used?

A

5

43
Q

Pros and cons to open circuit calorimetry?

A

Pros
- fats and accurate
- can be portable
Cons
- expensive
- require significant training
- some activities are incompatible with system

44
Q

What is double labelled water? (DLW)

A

used safe stable isotopes of oxygen and hydrogen (both components of water) to determine energy expenditure over 1-3 weeks

45
Q

pros and cons to DLW

A

pros - high validity and reliability
cons - very expensive to collect and analyze samples

46
Q

What are triaxial accelerometers?

A

sense body movements in all 3 planes

47
Q

pros and cons to triaxial accelerometers

A

pros
- relatively inexpensive
- can be used in many activities with little impact on normal movements
cons
- less accurate
- susceptible to manipulation from erroneous movemtns

48
Q

What does it mean to be in energy balance?

A

energy in = energy out

49
Q

Why is food intake typically underestimated?

A

portion size errors

50
Q

How is energy intake measured?

A

analyzing daily food and beverage consumption

51
Q

What is total energy expenditure? (TEE)

A

resting metabolism + thermic effect of food + physical activity

52
Q

What is Basal metabolic rate? (BMR)

A

measure of amount of energy necessary to keep body alive at complete rest
- measure under defined laboratory conditions
- primarily used for research

53
Q

What is resting metabolic rate? (RMR)

A

accounts for additional biological functions that occur at rest (digestion or thermoregulation
- used for practical purposes

54
Q

What is RMR also known as?

A

resting energy expenditure (REE)

55
Q

How much higher is RMR than BMR?

A

10%

56
Q

What influences on RMR are not under voluntary control? (6)

A

sex, gender, age, genetics, body size, thyroid hormones

57
Q

What influences on RMR are under some voluntary control? (2)

A

Starvation, amount of fat free tissue

58
Q

What influences on RMR are under complete voluntary control? (4)

A

exercise, environmental temperature, high altitude, caffiene

59
Q

Why is the Cunningham equation more accurate for athletes?

A

takes fat free mass into account

60
Q

What is the thermic effect of food? (TEF)

A

energy required for digestion and absorption of food
- ~10% of total caloric intake of day

61
Q

What increases TEF?

A

proteins more than CHO, fats have little effect

62
Q

What can have a substantial impact on TEE?

A

physical activity

63
Q

What are monosaccharides?

A

simple sugars, form building blocks of complex CHO

64
Q

What are the monosaccharides? (3)

A

Glucose, Fructose, Galactose

65
Q

What are disaccharides?

A

simple CHOs made of 2 monosaccharide molecules

66
Q

What are the 3 disaccharides and what are they made of?

A

Sucrose - glucose + fructose
Lactose - glucose + galactose
Maltose - glucose + glucose

67
Q

What are polysacchrides?

A

chains of glucose molecules

68
Q

What is the storage form of glucose for plants?

A

Starch

69
Q

What is the difference between amylopectin and amylose?

A

Amylopectin - branched chain, contains thousands of glucose units
Amylose - linear chain containing hundreds of glucose units

70
Q

What are good sources of starch?

A

Gains legumes, tibers

71
Q

What is fiber?

A

Indigestible, structural molecule for plants (cellulose)

72
Q

What is functional fibre?

A

Added to foods to make texture more solid

73
Q

Where does CHO digestion begin?

A

mouth

74
Q

What does salivary amylase digest CHO into?

A

monosaccarides, disaccharides, shorter polysaccharides (oligosaccharides)

75
Q

Where does CHO digestion resume?

A

Duodenum (brush border)

76
Q

What does lactase do?

A

digests lactose into glucose and galactose

77
Q

What does maltase do?

A

digests maltose into 2 glucose units

78
Q

What does sucrase do?

A

Digests sucrose into glucose and fructose

79
Q

What is facilitated co-transport?

A

2 step process in intestinal epithelial cells to absorb glucose and galactose?

80
Q

What are the steps in facilitated co-transport

A
  1. SGLT allows sodium to diffuse into cell brining glucose or galactose with it
  2. NA/K ATPase pumps sodium out of cell to maintain concentration gradient
81
Q

What do hepatocytes do?

A

capture galactose and fructose and convert the into glucose

82
Q

What are blood glucose levels maintained by?

A

Pancreas
\

83
Q

What does finer do in GI tract?

A

helps move chyme through via peristalsis
- source of vitamin K, B5 and biotin

84
Q

What are the numbers for the glycemic index?

A

Low - less than 55
Medium - 56-69
High - 70+

85
Q

What is the glycemic index?

A

measurement of how much and how quickly food raises blood glucose levels

86
Q

What are the primary functions of CHO in body? (5)

A
  • Energy produciton
  • energy storage
  • building macromolecules
  • sparing protein
  • lipid metabolism
87
Q

What does GLUT-1 transport?

A

universal

88
Q

What does GLUT-2 transport?

A

glucose in liver and intestines

89
Q

What does GLUT-3 transport?

A

found in neurons

90
Q

What does GLUT-4 transport?

A

dependant on insulin and found in fat, skeletal and cardiac muscle

91
Q

What does GLUT-5 transport?

A

only in brush border, primarily fructose

92
Q

What is primary role of CHO?

A

supply energy to all cells

93
Q

How many ATP molecules come from oxidative phosphorylation?

A

32-34

94
Q

How much glycogen is stored in body?

A

~3000kcal in skeletal muscle
~1000kcal in liver

95
Q

What can low CHO intake lead to?

A

gluconeogensis (breakdown of amino acids into glucose)

KIN 253 (3 decks)

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