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Nutrition Test 1 (Digestion & Nutrients) Flashcards

1
Q

What are the four types of digestive tracks?

A
  1. Monogastric (cats, dogs)
  2. Ruminant (cattle, sheep)
  3. Caecal (horses, rabbits)
  4. Avian (poultry, pet birds)
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2
Q

The two processes of which food is broken down?

A

Mechanical and enzymatic

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3
Q

What does the digestive tube consist of?

A

Mouth, esophagus, stomach, small intestines, large intestines, and anus

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4
Q

What are the accessory organs of the digestive tract?

A

Teeth, tongue, salivary glands, liver, gallbladder, and pancreas

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5
Q

What are papillae?

A

Tastebuds

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6
Q

What is deglutination?

A

Swallowing

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7
Q

What do salivary glands produce?

A

Serous (watery) fluid, adds moisture.
Mucous fluid, serves as a protective covering of the mucous membranes

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8
Q

What controls the secretion of saliva?

A

Controlled by both the sympathetic and parasympathetic nervous system systems

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9
Q

What is peristalsis?

A

Wave-like muscular contractions that help push the food down the esophagus

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10
Q

What is the cardiac sphincter?

A

A strong muscular ring at the junction of the esophagus and the stomach

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11
Q

What is rugae?

A

Folds in the stomach lining that allow the stomach to expand and contract

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12
Q

What is the pyloric region of the stomach?

A

The bottom layer of the stomach where food goes first

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13
Q

What is the pyloric sphincter?

A

A sphincter at the junction of the bottom of the stomach (pyloric region) and the small intestine

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14
Q

What makes up gastric juice (stomach secretions)?

A

Enzymes, mucous, hydrochloric acid, and intrinsic factor (a type of protein that aids in the absorption of vitamin B12)

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15
Q

What is mucus in relation to the stomach?

A

Protects the stomach mucosa from the acidity of hydrochloric acid. Released from the cardiac region

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16
Q

What is hydrochloric acid in relation to the stomach?

A

Is essential for proper function of certain enzymes, and destroys unwanted bacteria. Released from the fundic region

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17
Q

What enzymes and hormones are released into the stomach?

A

Pepsinogen, which initiates the digestion of proteins; lipase, which is the initial fat digestion; and gastrin, a hormone that controls secretion of HCl. Released from the pyloric and fundic regions

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18
Q

How does pepsinogen work?

A

It is secreted in an inactive form, and is activated by the presence of hydrochloric acid. It is then inactivated when it enters the small intestines.

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19
Q

What are the three phases that affect the secretions of the stomach?

A
  1. The cephalic phase
  2. The gastric phase
  3. The intestinal phase
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20
Q

What is the cephalic phase?

A

A reflex response that begins with the sight or smell of food. It releases pepsinogen, as well as small amounts of hydrochloric acid, gastrin, and mucous

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21
Q

What is the gastric phase?

A

Begins with the presence of food in the stomach. The amount of secretions is determined by certain nutrients as well as how much food is in the stomach. The phase may last for several hours.

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22
Q

What is the intestinal phase?

A

Depends on the presence of food in the duodenum. Distension of the duodenum along with the pH of the chyme, initiates secretions during this phase.

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23
Q

What digestive organ is responsible for majority of the digestive process and absorption of the nutrients?

A

The small intestine

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24
Q

What are the three regions of the small intestine?

A

The duodenum, the jejunum, and the ilium

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25
The enzymes in the small intestines function best at what pH?
Alkaline pH
26
Where are the Brunner glands located and what do they secrete?
In the duodenum, and they secrete mucous
27
What is the enzyme "Amylase"?
Originating from the pancreas, it breaks down starch into maltose
28
What is the enzyme "Lipase"?
Originating from the stomach and pancreas, it breaks down fat into fatty acids and glycerol. Requires bile as an activator
29
What is the enzyme "Trypsin"?
Originating from the pancreas, it breaks down protein and proteoses into peptones and peptides. Requires enterokinase as an activator.
30
What does the vagus nerve do?
Mediates the nervous influences on the release of intestinal enzymes, motility, and hormonal influence
31
What do the exocrine cells of the pancreas produce and secrete?
Enzymes and sodium bicarbonate, which is released through pancreatic ducts into the duodenum
32
What is secretin?
A hormone released by the acidity of chyme when it enters the duodenum, which causes the secretion of sodium bicarbonate
33
What is cholecystokinin?
A hormone activated during the intestinal phase, stimulated by the presence of fat in the duodenum
34
What is villikinin?
A hormone responsible for starting movement of the villi, when digestion begins in the duodenum
35
What does sodium bicarbonate do?
It neutralizes the acidity of chyme that passes from the stomach
36
What is the liver responsible for?
Aids in the digestion of certain nutrients, detoxification, formation and storage of glycogen, and formation urea from the catabolism (breakdown) of uric acid
37
What is micelle?
A compound of the end products of fat digestion plus cholesterol
38
Two types of movement of chyme in the small intestine?
Rhythmic segmentation and peristalsis
39
What does the large intestine consist of?
Caecum, colon, and rectum
40
What is the caecum?
A blind-sac located near the attachment of the ileum and the colon
41
What are bacterial flora?
Located in the colon, they are bacteria capable of digesting (fermenting) insoluble compounds like dietary fibre.
42
What are the four compartments of a ruminants' stomach?
1. Rumen 2. Reticulum 3. Omasum 4. Abomasum
43
What are papillae?
Small projectors (like villi) on the walls of a ruminants stomach
44
How many nutrients are needed in every animal's diet?
Six
45
What are the two classes of nutrients by function?
1. Energy-producing 2. Non-energy-producing
46
What are the three energy producing nutrients?
Lipids (fat) Carbohydrates Proteins
47
What are the three non-energy-producing nutrients?
Vitamins Minerals Water
48
How much total body water can an animal lose before it can die?
10 - 15%
49
What are the 5 functions of water?
1. Transport medium 2. Chemical reactions 3. Lubrication 4. Sound transmission 5. Regulation of temperature
50
What are the two ways an animal can decrease its body temperature?
Perspiring and panting
51
Three sources of water?
1. Drinking water (most common) 2. Canned food 3. Metabolic water
52
Factors affecting efficiency of energy use? (Six)
1. Water content 2. Digestibility 3. Parasites 4. Production 5. Size of an animal 6. Environmental temperature
53
What is protein?
Large complex molecules that contain: carbon, hydrogen, oxygen, and nitrogen (CHON).
54
What is the main function of protein?
Main function is structure in the body (body's organs and soft tissue structure). Also important component of enzymes, hormones, and antibodies. Can be used for energy
55
What is the basic unit of protein?
Amino acids
56
What are the two groups of amino acids?
1. Non-essential, which the animal can create 2. Essential, which the animal is unable to create
57
What are the 11 essential amino acids of the dog and cat?
Arginine Isoleucine Lysine Phenylanine Tryptophan Histidine Leucine Methionine Threonine Valine Taurine (essential for the cat only)
58
What happens with excess protein?
Protein cannot be stored, so it is broken down into ammonia. Since ammonia is toxic to the animal, it is quickly converted to urea
59
What is arginine deficiency?
Arginine (an EAA) is involved in the breakdown of proteins, and therefore the conversion of ammonia to urea. Without arginine, there will be a buildup of ammonia in the body which can reach toxic levels.
60
What is taurine deficiency?
(Only seen in cats) a taurine deficiency can affect the myocardium (heart muscle), the retina, and the amount of feces produced (due to its relation with bile salts). Can lead to Feline Central Retinal Degeneration (FCRD) and Cardiomyopathy.
61
What are lipids (fats)?
The most concentrated source of energy, most digestible, but not needed is there is enough carbohydrates and/or protein in the diet.
62
What are the two types of lipids (fats)?
Simple fats, compound fats
63
What do simple fats contain?
Fatty acids Glycerol (I.e. triglycerides)
64
What do compound fats contain?
Fatty acids Glycerol A non lipid molecule (I.e. lipoprotein)
65
What are the two groups of fat by their status at room temperature?
1. Oils 2. Lipids (fats)
66
What are oils?
A liquid at room temperature, unsaturated, usually derived from a plant source
67
What are lipids (fats) in relation to their status at room temperature?
A solid at room temperature, saturated, usually animal based
68
What are the functions of fats?
Major functions being energy storage. Also acts as insulation of the body and support of organs. Important for the absorption and transport of fat-soluble vitamins.
69
What is cholesterol?
A type of lipid (fat) that is synthesized from fatty acids. Useful in forming steroid compounds and bile salts. Can form gall stones with excess.
70
What are the three essential fatty acids?
1. Linoleic 2. Arachidonic 3. Linolenic
71
What is steatorrhoea?
Fatty stools due to increase in dietary fat
72
What is fatty acids deficiency commonly manifested as?
Skin and hair coat problems
73
What is pansteatitis (yellow fat disease)?
Caused by feeding a diet high in fat but low in antioxidants. The fat content goes rancid (oxidizes) which decreases nutritional value and destroys vitamin A & E. Increases reactive peroxides (end product of lipid oxidation) which accumulates in the fat tissues.
74
What is fatty liver disease?
When diet is deficient in carbs and proteins, the body uses fat storage. Large amounts of fat are transported to the liver, overwhelming it, and being toxic to the liver cells.
75
What is maldigestion?
The lack of digestive enzymes or inability to use them leads to the being unable to absorb complex nutrients
76
What is malabsorption?
When the intestine cannot absorb molecules after they are broken down, often due to damage to the intestinal wall.
77
What is diabetes mellitus?
In dogs, caused by the lack of insulin. In cats, caused by decreased sensitivity to insulin. Creates a high blood glucose level. Therefore, the body still needs energy and turns to fat and protein.
78
What is ketosis?
A common metabolic condition of dairy cows, usually after calving. Results in an increased ketone production due to the inability to use glucose. Lack of carbs to supply glucose = body resorts to lipids being oxidized in the liver.
79
What is the main function of carbohydrates?
To provide "quick energy" since they are the most accessible and simplest to utilize.
80
Monosaccharide vs polysaccharide?
Monosaccharide (simple sugar), typically can be directly absorbed without digestion. Polysaccharide, more complex, therefore less soluble.
81
What is glycogen?
Stored carbohydrates (in the muscle tissue or the liver) as an easily accessible energy source. Can turn into triglycerides, which are less accessible.
82
What is lactose?
A carbohydrate which is only necessary in newborn animals.
83
What is dietary fibre?
A term used to describe polysaccharides that are very insoluble. Derived from plant sources.
84
Benefits of dietary fibre?
1. Adds bulk to a diet 2. Benefits intestinal and colonic health
85
What are the two groups of minerals?
1. Macro-minerals 2. Micro-minearals
86
Mineral functions?
- important components to body's structure - help operate many biochemical reactions - help keep body's pH and osmotic pressure within range
87
What minerals make up the majority of the minerals in the body?
Calcium and phosphorus
88
What is the optimal ratio of calcium and phosphorus (Ca:P) in dogs and cats?
1.2 - 1.4 Ca : 1 P
89
What is the absorption of Ca affected by?
The amount of fat in the diet. Fat decreases = calcium increase, and vice versa.
90
What type of pH does Ca and P prefer?
A slightly acidic pH for absorption.
91
What two hormones work together to maintain proper levels of Ca and P?
Parathormone and calcitonin
92
What is milk fever?
Most often associated with dairy cows, causes hypocalcemia because the production of milk cause low concentrations of calcium.
93
What are rickets & osteomalacia?
Insufficient calcium deposited into the bones.
94
What is nutritional secondary hyperparathyroidism?
Over secretion of parathormone from the gland increases mobilization of Ca from bones.
95
Three macro-minerals?
Magnesium, potassium, sodium & chloride
96
What are the seven micro-minerals?
1. Iron 2. Zinc 3. Copper 4. Manganese 5. Iodine 6. Selenium 7. Cobalt
97
What are the two categories of classification of vitamins?
Their solubility Their ability to be stored and excreted
98
What are the two types of vitamins?
1. Fat-soluble (vitamins A, D, E, K) 2. Water-soluble (B complex and C)
99
Vitamin A functions?
Important for vision, skin, coat, bone and teeth development.
100
Vitamin D function?
Important for Ca and P absorption and metabolism
101
Vitamin E function?
Acts as an antioxidant with selenium.
102
Vitamin K function?
Regulates the formation of several clotting factors. Also involved with certain enzymes.
103
Vitamin C function?
Important for proper wound healing
104
Thiamin (Vitamin B1) function?
Proper carbohydrate metabolism, depends on carbohydrate in the diet.
105
Riboflavin (Vitamin B2) function?
Essential for cellular growth, helps many enzyme systems
106
Niacin function?
Involved with enzymes responsible for the proper metabolism of fats, proteins, and carbohydrates.
107
Pyridoxine (vitamin B6) functions?
A co-enzyme in many systems, especially associated with amino-acid.
108
Biotin functions?
Involved in protein, carbohydrate and fat metabolism, maintains skin and hair
109
Pantothenic acid functions?
A constituent of co-enzyme A
110
Folic acid function?
Important in blood cell formation in the bone marrow
111
Vitamin B12 function?
Function is closely linked to folic acid, important for proper functioning nervous system
112
Choline function?
A constituent of phospholipids

Nutrition (3 decks)

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