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Nutrition > Nutrition > Flashcards

Nutrition Flashcards

1
Q

Nutrients

A

Chemical Substances that provide nourishment essential for growth and the maintence of proper body functioning

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2
Q

Essential Nutrients

A

Cannot be made or made in sufficient amounts to meet the bodys needs

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3
Q

Classes of Nutrients

A
  • Carbohydrates
  • Proteins
  • Fats (lipids)
  • Vitamins
  • Minerals
  • Water
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4
Q

Kilocalories (Calories)

A

measurement of energy in food
1,000 calories

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5
Q

Macronutrients

A
  • Carbohydrates ( 4 cal )
  • Lipids ( 9 cal )
  • Proteins ( 4 cal )
  • Water
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6
Q

Micronutrients

A

Vitamins (water and fat soluble) and Minerals (major and trace)

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7
Q

Digestion

A

extracts macronutrients, micronutrients and phytochemicals from food

The process by which foods are broken down into their molecules

puts nutrients into our body

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8
Q

Undernutrition

A

Nutrient Deficiency

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9
Q

Overnutrition

A

Obesity

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10
Q

Nutrient Dense Food

A

foods with a high proportion of healthy nutrients relative to number of calories

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11
Q

Energy Dense Food

A

foods with a high number of calories for their weight

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12
Q

FDA

A

Food and Drug Administration

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13
Q

NLEA

A

Nutrition Labeling and Education Act
- requires standardizing food labels

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14
Q

Absorption

A

The process of taking these molecules through the wall of the intenstine
- small amount occurs in the stomach
- most absorption occurs in the small intenstine

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15
Q

Elimination

A

the process by which the undigested food and waste products are removed by the body

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16
Q

What 3 processes occur in the gastrointestinal tract (after indigestion) ?

A
  1. Digestion
  2. Absorption
  3. Elimination
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17
Q

Digestive Process (Alimentary Canal)

A

Ingestion
Digestion
Absorption
Excretion

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18
Q

Organs of the GI Tract

A

Mouth - chewing mixes food with saliva
Esophagus - carries food from mouth to stomach
Stomach - adds acid, enzymes and gastric juices to food
Small Intestine - breaks down nutrients by using enzymes
Large Intestine - absorbs water and some minerals and vitamins

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19
Q

Digestive Tract

A

24 to 72 hours

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20
Q

Accessory Organs

A

Salivary Glands - secrete saliva
Liver - produces bile
Gallbladder - stores bile produced in the liver
Pancreas - produces enzymes to digest energy-providing nutrients

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21
Q

2 types of Digestion

A

Mechanical Digestion: the physical breakdown of food
Chemical Digestion: enzymatic reactions that break down large food molecules

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22
Q

Cephalic Phase

A

Digestion process starts

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23
Q

What does gastric juices contain?

A

Hydrochloric Acid: to denature proteins and activate pepsin
Pepsin: an enzyme to digest protein
Gastric lipase: an enzyme to digest fat
Mucus: to protect the stomach lining

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24
Q

Chyme

A

semi-solid product of mechanical and chemical digestion in the stomach

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25
Q

Small Intestine

A

Duodenum
Jejunum
Ileum

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26
Q

Pancreas

A

Pancreatic Juices
- Bicarbonate
- Amylase
- Proteases
- Lipase

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27
Q

CCK

A

Cholecystokinin
In the small intestine for absorption

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28
Q

Gallbladder

A

Bile made in liver

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29
Q

What are water soluble nutrients absorbed into?

A

Blood Stream

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30
Q

What are fat soluble nutrients absorbed into?

A

Lynph

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31
Q

Ends with OSE

A

Sugar

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32
Q

Ends with ASE

A

Enzymes

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33
Q

What happens when food reaches the esophagus?

A

It turns into Bolus

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34
Q

What happens when food reaches the stomach?

A

Chyme

35
Q

Blood higher than 7.45

A

Basic

36
Q

Below 7.45

A

Acidic

37
Q

Bicarbonate

A

neutralizes the stomach acid

38
Q

Amylase

A

coming from pancreas

39
Q

Proteases

A

coming from pancreas

40
Q

Lipase

A

Breaks down fat

41
Q

Decrease Disease Risk

A

Diets that emphasize fruits and vegetables , whole grains, dairy, fish and poultry

42
Q

Increased Disease Risk

A

Diets that lack fruits and vegetables,

43
Q

Fats, Oils and Sweets

A

Use sparingly

44
Q

Milk, yogurt and cheese

A

2-3 servings

45
Q

vegetable group

A

3-5 servings

46
Q

meat, poultry, fish, dry beans, eggs and nuts group

A

2-3 servings

47
Q

fruit group

A

2-4 servings

48
Q

bread, cereal, rice and pasta group

A

6-11 servings

49
Q

Cellular Organells

A
50
Q

Brush Border

A

Villi
Microvilli

Enzymes

Surface area for absorption

51
Q

Passive Transport

A

Simple Diffusion - Molecules move freely across the cell membrane from higher to lower concentrate

Facilitated Diffusions - A protein moves specific substances across the cell membrane. They are transported down a concentration gradient and no energy is required.

52
Q

Active Transport

A

Moves substances against a concentration gradient. Active transport requires a carrier protein and an input of energy

53
Q

Liver

A

Largest digestive organ

stores and process monosaccharides, fats, and amino acids

blood filter

54
Q

Ileocecal Valve

A

sphincter where undigested food components move through

55
Q

Large Intenstine

A

very little digestion takes place

material is stored 12-24 hours before elimination

56
Q

What is the large intestine composed of?

A
  • cecum
  • colon
  • rectum
57
Q

what is digestion regulated through?

A

voluntary and involuntary muscles

enteric nervous system

58
Q

Digestive Disorders

A

Gastritis

Ulcer

Acid Reflux

Diarrhea

Constipation

59
Q

GERD

A

Gastroesophageal reflux disease

60
Q

IBS

A

Irritable Bowel Syndrom

Disorder that interferes with normal colon function

Symptoms: Abdominal cramps and bloating
Diarrhea or Constipation

More common in women than in men

Intenstinal

61
Q

IBD

A

Inflammatory Bowel Disease

Intenstinal

62
Q

Gallstones

A

Small, pebble-like substances that develop in the gallbladder. They form when substances in bile harden into pieces of stonelike material.

63
Q

Hemorrhoids

A

Swollen and inflamed veins in the anus and lower rectum. Can be related to low fiber diets and chronic constipation.

Internal and External

64
Q

Diverticular Disease

A

Condition in which there are small pouches or pockets in the wall or lining of any portion of the digestive tract. They occur when the inner layer of the digestive tract pushes through weak spots in the outer layer.

65
Q

Carbohydrates

A

One of the 3 macronutrients

Primary energy source , especially for nerve cells, only one for red blood cells

Composed of carbon, hydrogen, oxygen

In fruits and vegetables, give 4 kcal

66
Q

Simple Carbohydrates

A

Monosaccharides: made up of one sugar units

Disaccharides: made up of two sugar units

Fruits, Vegetables, Milk

67
Q

Monosaccharides

A

Glucose: circulates in the blood stream. found in fruits, vegetables, honey

Fructose: found in fruits, vegetables, honey

Galactose: one of the monosaccharides that make up milk sugar

68
Q

Disaccharides

A

Maltose: is formed in large amounts as a product of starch digestion, found in very few foods we eat

Sucrose: table sugar, found in fruits and vegetables

Lactose: milk sugar, found only in milk, yogurt and other dairy products

69
Q

Complex Carbohydrates (Polysaccharides)

A

Starch

Fiber

Glycogen

Grains, Legumes, Vegetables

70
Q

Starch

A

Plants store starch

We digest most starches to glucose

Grains, legumes and tubers are good sources of starch in our diet

Legumes are rich in resistant starch

71
Q

Glycogen

A

Animals store carbohydrates as glycogen

Stores in the liver and muscles

Not found in food, not a source of dietary carbohydrate

72
Q

Dietary Fiber

A

non-digestible part of plants

grains, rice, seeds, legumes, fruit

73
Q

Functional Fiber

A

carbohydrate extracted from plants and added to food

Cellulose, guar gym, pectin, psyllium

74
Q

Total Fiber

A

dietary + functional fiber

75
Q

Each gram of carbohydrate

A

4kcal

76
Q

What do red blood cells rely on?

A

Glucose for energy supply

77
Q

Fiber

A

We do not have the enzymes necessary to digest fiber

Bacteria in the large intestine can break down some fiber

Most fiber remains undigested and is eliminated with feces

78
Q

Diabetes

A

Inability to regulate blood glucose levels

Type 1
Type 2
Gestational

79
Q

Type 1 Diabetes

A

5-10% of all cases

Patients do not produce enough insulin

80
Q

Hyperglycemia

A

High Blood Sugar (Glucose)

81
Q

Type 2 Diabetes

A

Most diabetics have type 2

Body cells are insensitive or unresponsive to insulin

Causes hyperglycemia

82
Q

Complications of Diabetes

A

Damage to:

Heart
Blood Vessels
Kidneys
Eyes
Nerves

83
Q

Gestational Diabetes

A

Pregnancy Hormones cause Insulin resistance

Glucose crosses placenta to infant

Infant produces excess insulin

Extra fuel and insulin causes infant to grow

Nutrition (3 decks)

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