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Exam 3 Biology > Nutrition, Digestion, and Absorption > Flashcards

Nutrition, Digestion, and Absorption Flashcards

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1
Q

what does the body do with food

A

must be ingested, digested (broken down into small molecules), absorbed and undigested material eliminated

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2
Q

why is it called a gastrovascular cavity?

A

because it is a place to digest food and a place to distribute it to the rest of the body; connects to outside world via single opening

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3
Q

How are acetyl groups relevant to nutrition?

A

The acetyl group (CH3CO––) is used to build more complex molecules

Acetyl groups must be obtained from food.

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4
Q

Carbs, fat, protein: How are they stored and when are they used?

A

In animals, energy is stored as
–glycogen (carbohydrate)

–triglycerides (a type of lipid, informally known as ‘fats’)

Proteins are used generally used only under starvation conditions (plasma proteins first, leading to edema)

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5
Q

Carbohydrates

A

Monosaccharides

4 kcal per gram

Used for: Energy; building other macromolecules and cell structures

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6
Q

Fats

A

Fatty acids, monoglycerides

9 kcal per gram

Used for: Energy storage; building other macromolecules and cell structures, especially cell membranes

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7
Q

Proteins

A

Amino acids, small peptides

4 kcal per gram

Used for: Building other proteins and other organic molecules, such as signaling substances

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8
Q

Sodium (source in diet)

A

Table salt, dairy foods, meat, eggs, processed foods

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9
Q

Sodium (major functions)

A

Nerve and muscle action; water balance; principal positive ion in extracellular fluid

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10
Q

What are “microminerals”?

A

Microminerals are elements required In relatively small amounts

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11
Q

Main function of B vitamins

A

Act with enzymes to speed metabolic reactions, or act as raw materials for chemicals that do so.

Work with enzymes to promote necessary biochemical reactions. (Coenzymes)

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12
Q

Two most important water-soluble vitamins

A

B and C

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13
Q

Main functions of Vitamin C (absorbic acid)

A

Assists in the maintenance of teeth, bones, and other tissues.

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14
Q

Main dietary sources of vitamin C

A

Vitamin C is abundant in many fruits (e.g., kiwi, strawberry, citrus) and in many vegetables (e.g., bell peppers, brocoli, spinach)

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15
Q

What is unique to humans in terms of vitamin C?

A

Humans are among a few species that cannot manufacture vitamin C

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16
Q

Vitamin definition

A

Vitamins: small organic molecules that facilitate various cellular and physiological processes

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17
Q

Herbivores

A

consume plants

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18
Q

Carnivores—

A

prey on animals

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19
Q

Omnivores

A

prey on both animals and plants

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20
Q

Detritivores

A

ingest particles of dead organic matter.

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21
Q

Predators

A

feed on living organisms.

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22
Q

Filter feeders

A

filter small organisms from an aquatic environment

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23
Q

Important fat-soluble vitamins

A

Vitamin A, D, E, K

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24
Q

Main functions of vitamin A

A

Produces the visual pigment needed for good eyesight; also used in making bone

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25
Q

Dietary sources of vitamin A

A

Carotene is responsible for the color of yellow and orange fruits and vegetables. It is converted into vitamin A within our bodies

26
Q

Main functions of Vitamin D

A
  • Absorbing calcium (from gut, DCT), strengthening bones
  • Supporting muscle function
  • Preventing some types of cancer
    (colorectal, breast, prostate)
  • Decreasing risk of heart disease and stroke
27
Q

What is the only vitamin that humans can synthesize?

A

Vitamin D, yet many people get inadequate amounts

28
Q

Vitamin D possible deficiency/excess symptoms

A

Deficiency: poor formation of bones and teeth, irritability.

Excess: diarrhea and fatigue

29
Q

Vitamin D dietary sources

A

Fish is the richest source of vitamin D; shellfish and egg yolks provide smaller quantities; fortified foods (such as milk, soy, and breakfast cereals) are imporant sources for most people.

30
Q

Vitamin E main functions

A

Protects lipids in cell membranes and other cell components, antioxidant

31
Q

Vitamin E dietary sources

A

Vitamin E is abundant in nuts, vegetable oils, whole grains, and egg yolk.

32
Q

Vitamin K main functions

A

produces clotting agent in the blood

33
Q

Vitamin K deficiency/excess

A

Deficiency: prolonged bleeding, slow wound healing.

Excess: liver damage

34
Q

Dietary Sources vitamin K

A

Leafy green vegetables and some fruits (avocado, kiwi) are rich in vitamin K, which is also manufactured by intestinal bacteria.

35
Q

Recommended daily intake of vitamin D for adults:

A

600-1000 IU

36
Q

What do stomachs and crops have in common?

A

Stomachs and crops are storage chambers that allow for gradual digestion.

The stomach may function in storage, food processing (mixing, with or without grinding), with or without chemical digestion.

37
Q

What are gizzards used for?

A

Birds grind food with small stones in their gizzards.

38
Q

In birds, what is the role of the cecum

A

Microbes aid in digestion in the cecum, which is well-developed in herbivores

39
Q

Digestive pathway in bird

A

esophagus -> crop -> two chambered stomach -> small intestine -> cecum -> common opening for digestive and urinary system

40
Q

The two stomachs in birds

A

Proventiculus and the gizzard

  • Proventiculus is not a true stomach, true stomachs secrete HCl and digestive enzymes
41
Q

Digestive pathway in worm

A

Mouth -> pharynx -> esophagus -> crop -> gizzard -> intestine -> anus

42
Q

Digestive pathway in cockroach

A

Mandibles (w/ salivary glands) -> esophagus -> crop -> gizzard -> intestine -> rectum -> anus

43
Q

Digestive pathway in rabbit

A

Teeth -> esophagus -> stomach -> small intestine -> cecum -> large intestine -> rectum -> anus

44
Q

What is the gizzard like as an organ?

A

It has a very muscular nature

45
Q

Why can’t animals break down cellulose?

A

Animals cannot produce cellulases—enzymes that break down cellulose.

46
Q

What are ruminants?

A

Ruminants are animals that have four-chambered stomachs

47
Q

Rumen

A

The rumen contains microorganisms that ferment cellulose into absorbable nutrients (esp. fatty acids) for the host.

48
Q

Reticulum

A

The reticulum stores

partially-digested material and regurgitates it.

49
Q

Omasum

A

Food then travels to the omasum where it is concentrated by water absorption and some nutrients (ions, fatty acids) are absorbed.

50
Q

Abomasum

A

The abomasum is the true stomach. Secretes HCl to help break down protein.

Microorganisms are also digested by the host, and provide protein.

51
Q

What is unique to vertebrate’s digestive system?

A

In vertebrates, the intestinal wall has folds that increase the surface area for interaction with the food and for increasing nutrient absorption

52
Q

Cecum in herbivores

A

a fermentation chamber in some herbivores; not prominent in large ruminants, omnivores, and carnivores (why not?).

53
Q

Coprophagy

A

Reingestion of nutritive feces in herbivores that depend on microbial digestion in cecum.

54
Q

Why is it good to mechanically digest food?

A

Mechanical digestion of food

increases efficiency of energy extraction by increasing surface area

55
Q

What do snails use to mechanically digest food?

A

radula

56
Q

What do arthropods use to mechanically digest food?

A

mandibles

57
Q

How do earthworms increase surface area in their digestive system?

A

a typhlosole, a longitudinal infolding of the intestinal wall.

58
Q

How do sharks increase surface area in their digestive system?

A

spiral valve

59
Q

How are shark’s teeth different from mammals?

A

Sharks: multiple rows of deciduous teeth
are set in gum tissue

Mammals: teeth are set in a bony jaw

60
Q

How do vertebrates increase surface area in their digestive system?

A

The gut wall is folded

The epithelium is folded into finger-like projections called villi.

Surface cells of villi have smaller projections called microvilli.

Exam 3 Biology (6 decks)

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