Nutrition (Unit 2) Flashcards
1
Q
How many main types of nutrients does food provide for the body
A
6
2
Q
What are the six main types of nutrients for the body that food provides
A
-carbohydrates,
-proteins
-lipids,
-minerals
-vitamins
-water
3
Q
the six nutrients are _____ chemicals that are broken down for the: (3)
A
edible
-body’s growth
-maintenance
-energy
4
Q
are used primarily as a short-term energy source.
A
Carbohydrates
5
Q
Carbohydrate molecules contain atoms of (3)
A
-carbon
-hydrogen
-oxygen
6
Q
What are the characteristics of glucose
A
CHO and RING
7
Q
The basic carbohydrates are simple sugars called
A
monosaccharides
8
Q
Examples of monosaccharides include (3)
A
-glucose
-fructose (fruit sugar)
-galactose
9
Q
When two monosaccharides bond together, they form a double sugar, called a
A
disaccharide
10
Q
Examples of disacchride include
A
-maltose
-sucrose (table sugar)
-lactose (milk sugar)
11
Q
When many monosaccharides bond together in long chains, a _______ is formed.
A
polysaccharide
12
Q
polysaccharide Examples include (2)
A
starch (energy storage in plants) and cellulose (found in plant cell walls, also known as “fibre”).
13
Q
A diet rich in carbohydrates provides the body with
A
the necessary energy for survival and activity
14
Q
Examples of carbs
A
whole grains, fruits, legumes
15
Q
Lipids or fats are made up of
A
carbon, hydrogen, and oxygen.
16
Q
Fats contain more or less chemical energy per gram than carbohydrates?
A
MORE
17
Q
animals use these macromolecules to store excess energy.
A
LIPID/FAT
18
Q
Lipids function? (4)
A
-as long-term energy storage in animals.
-They also serve as components of the cell membrane,
-raw materials for the synthesis of hormones (eg. estrogen, testosterone),
-and physical and thermal insulation.
19
Q
There are three main types of fats in foods:
A
saturated, monounsaturated, and polyunsaturated fats.
20
Q
Characteristics of Saturated Fats
A
-single Chain
-solid at room temperature.
-Closely associated with increased health risks.
21
Q
butter, lard, milk, cheese, cream, fats in meat are examples of what type of Fats
A
Saturated Fats
22
Q
Appear to lower “bad” cholesterol and increase “good” cholesterol in blood.
A
Monounsaturated Fats
23
Q
what fat is Found in: olive oil, canola and peanut oils, nuts, and seeds.
A
Monounsaturated Fats
24
Q
What fat Lowers total cholesterol levels in the blood
A
Polyunsaturated Fats
25
what fat Includes omega-3 fats (fish oil) regulate blood pressure and are important for brain function and cell building and repair.
Polyunsaturated Fats
26
are important for the growth and repair of body tissues, and for the synthesis of hormones and enzymes.
Proteins
27
Proteins are chains composed of
amino acids
28
what fat is Found in: sunflower and corn oils, nuts, seeds, salmon, sardines, and tuna.
Polyunsaturated Fats
29
The _______ is analogous to the variable X in math – it represents a variety of possibilities.
R group
30
Amino acids contain what
central carbon attached to an amino group (-NH3), a carboxyl group (-COOH), a hydrogen atom, and a side chain (R group).
31
here are ____ different R groups, thus there are _____ different amino acids.
20
32
8 amino acids are considered ________ in our diets because ________
“essential”
the body cannot produce them.
33
A complete protein has ____________ in the correct proportions to support growth. Eg.) _________
all the essential amino acids
beef, poultry, fish, and eggs.
34
MICRONUTRIENTS that are inorganic substances – do not contain carbon atoms bonded to hydrogen atoms.
Minerals
35
micronutrients ex vs macronutrients ex
Micro: minerals and vitamins
Macro: fat, protein and carbohydrate.
36
are needed in all body structures and are attached to some vitamins and hormones.
Minerals
37
Humans require __ minerals and these must be provided by foods or by _________.
22
supplements
38
Some important minerals include
calcium (Ca), iron (Fe), Zinc (Zn).
39
Mineral: ?
Function: Strengthen bones, teeth, muscle contraction
Best Food Source: Milk, broccoli, green leafy vegetables
Calcium
40
Mineral: ?
Function: Maintains good muscle and nerve function
Best Food Source: Milk, meat, fish, poultry, beans, grains
Phosphorus
41
Mineral: ?
Function: Wound healing, formation of hormones, enzymes, DNA
Best Food Source: Meat, beans, nuts, seeds
Zinc
42
Mineral: ?
Function: Proper function of thyroid gland
Best Food Source: Seafood, seaweed, iodized salt
Iodine
43
Mineral: ?
Function: Formation of hemoglobin, collagen and energy production
Best Food Source: Shell fish, organ meat, legumes
Copper
44
Mineral: ?
Function: Strengthens bones and teeth, maintains healthy blood pressure
Best Food Source: Leafy greens, nuts, milk
Magnesium
45
Mineral: ?
Function: Element of hemoglobin, prevents anemia
Best Food Source: Meat, poultry, prunes, oysters
Iron
46
Some vitamins (A, D, E, and K) are ____-soluble while others are _____-soluble.
fat
water
47
are organic chemicals that the body cannot make or can only make in very small quantities.
Vitamins
48
Vitamin B and C are water or fat soluble
water
49
There is no energy value in vitamins but they aid __________
essential chemical reactions in the body.
50
Vitamins help in (3)
-regulating metabolism,
-converting fats and carbohydrates into energy
-and forming bone and tissue.
51
Vitamin A,D,E,K are water or fat soluble
Fat
52
Several vitamins (including C, E, and beta carotene) are considered to be antioxidants – chemicals that can lessen the damage caused by harmful molecules known as ____________
free radicals.
53
Antioxidants play a major role in (2) delay/prevent?
-delaying aging
-and in preventing the development of cancer, heart and lung diseases, and even cataracts.
54
Water plays an essential role in carrying _____ and _______ from the cells and in regulating ______
carrying nutrients and wastes from the cells and in regulating body temperature.
55
Between_____ and ______ of our body weight is water.
60% and 70%
56
Guidelines recommend that adults consume the equivalent of _____ glasses of water daily.
8
57
Beverages such as coffee, tea, and cola should _____ be considered as water intake because they contain caffeine, which is a _______, making you lose water.
NOT
diuretic
58
1. A marathon runner is preparing for a race and needs energy over a sustained period of time. What type of nutrient(s) should this athlete concentrate on consuming the day or two before the race begins? Explain your reasoning.
Focus on consuming complex carbs (like whole grain) because they provide steady release of energy (best energy source)
59
2. Sucralose is a substance that tastes sweet. However, unlike sucrose, sucralose is not broken down by enzymes in the body. Instead, sucralose passes through the body unchanged. Why is sucralose marketed as a sweetener for dieters?
-because it provides sweetness without adding calories
-since it passes through the body without being broken down or absorbed, it does not contribute to calorie intake, making it a popular option for those looking to reduce calorie consumption while still enjoying sweet taste
-(body does not metabolize it for energy)
-does not affect blood sugar levels
60
4. Why is it important for vegetarians- especially vegans, who eat no animal products, to be aware of what amino acids are in the foods they eat?
-8 amino acids our body cannot produce so has to be acquired through diet
-amino acids are the building blocks of proteins, which are essential for various functions in the body
-many plants may not contain all essential ones
must include nuts, seeds, beans etc
61
The Lugol’s or iodine is used to test for the presence of _____
-ve test- ______
+ve test- _______
starch
-ve test- yellow
+ve test- dark purple/black
62
Benedict’s solution is used to test for the presence of _____
-ve test- _____
+ve test -
Trace .5-1 %- light green
Low 1-1.5% -yellow
Moderate 1.5-2% -orange-red
High->2%- ______
simplesugars (monosaccharides) such as glucose
blue
brick red
63
Biuret’s reagent is use to test for the presence of _____
-ve test- _____
+ve test
Low- pink/light purple
Medium-violet
High- deep purple
protein
blue
64
LAB question:
What is the purpose of distilled water in each nutrient test?
65
LAB question:
What is the purpose of the samples containing albumin, glucose, fructose, starch and vegetable
oil?
66
two methods for testing for lipids
Method 1
Sudan IV solution is an indicator
of lipids which are soluble in
certain solvents. Lipids turn
Sudan IV solution from a pink to
a red colour. Polar compounds
will not cause Sudan IV to
change colour
Method 2
Translucent test using paper
-ve test not translucent
+ve test translucent
67
A balanced diet includes
adequate amounts of all
the necessary nutrients the
body requires for healthy
growth and activity
68
What test result would you expect if you tested sucrose with Benedict’s reagent? Explain why.
69
No single food will provide all the essential nutrients that the body needs (TRUE OR FALSE)
TRUE
70
A diet which includes ________ is
most likely to provide all
the essential nutrients
a variety of different foods
71
Too much fat can lead to
obesity and heart disease
72
Too little protein can lead to problems with
growth and repair
73
All foods can be a part of a healthy diet if
consume in moderation!!
74
Benefits of eating well and being active (6)
Better overall health
Lower risk of disease( heart disease, type 2 diabetes, cancer, osteoporosis)
A healthy body weight
Feeling and looking better
More energy
Stronger muscles and bones (bone density changes)
75
Ways to improve your overall health (5)
Follow Canada’s Food Guide; eat the recommended amount and type of food each day
Be active for 30-60 minutes every day
Walk whenever you can
Limit food and beverages high in calories, fats, sugar or salt
Read the label on food packages to compare nutritional content
76
1. Can people with dietary restrictions follow Canada’s Food Guide? Why or why not?
-yes, can use as a general framework for healthy eating but would have to make modifications to accommodate their specific dietary needs
-for example: someone with gluten intolerance would have to choose gluten free grains instead of wheat products recommended in the guide
-does give guidance on balanced nutrition, but individuals would have to tailor their choices to meet their individual needs
77
2. Name other food guides used by other cultures or countries.
-asian food guide
-vegan food guide
-nunavut food guide
-mediterranean food guide
78
3. Identify some possible health issues that might arise from maintaining a healthy diet.
-nutrient deficiencies (because even health diet can lack certain nutrients such as vitamin D,
Iron or omega 3 fatty acids)
-Can lead to overconsumption of certain nutrients (excessive saturated fats or sodium can cause high blood pressure/obesity)
-Exercise is also necessary, not just diet
79
LAB assigment question:
Compare the current canadian food guide to old and which do you prefer
80
BMI formula
BMI = (weight in kg)/(height in m)^2
81
convert pounds to kg by
divide by 2.2
82
convert inches to cm by
multiplyby 2.54
83
100cm = __m
1m
84
Energy requirement formula
Energy Req = (energy factor)(weight)(time)
85
to convert kJ to kilocalories:
divide by 4.18
86
The unit of energy is Joules; however, food energy unit is
“calorie”.
87
is our fuel or energy.
Food
88
average daily requirements for cals around
2000 cal
89
One calorie is?
the amount of heat needed to increase the temperature of 1 kg(or 1L) of water from 14.5 C to 15.5 C.
90
A ______ can measure the amount of energy
produced by a food.
calorimeter
91
what food component provides most energy
fats
92
is the amount of energy
required by the body to maintain itself awake, but
engaged in no physical activity.
BMR (basal metabolic rate)
93
Factors that affect BMR include:
(4)
body composition
age
gender
energy intake
94
A chemical produced in the _______ in the throat
regulates the body’s metabolic rate.
thyroid gland
95
refers to the sum of all the chemical reactions that occur within the body cells.
Metabolism
96
Energy from metabolism is converted into _____ energy
for the body.
heat
97
A low metabolic rate means that
only a little food
energy is converted into heat, less energy escapes from
the body, and excess food energy is converted into
stored fat.
98
A high metabolic rate results
in the opposite.
99
Energy input must _____ energy output.
balance or equal
100
Fat percentages lowers or rises in males and females as they age?
rise: , reaching 30% to 40%.
101
The recommended body fat content for males is less or more the females?
less
102
Excess body fat has been associated with:
cardiovascular disease,
diabetes, high blood pressure, cancer, arthritis, and other
diseases.
103
Adults of normal weight have a BMI of
a BMI of ___ indicates excess weight.
*However, keep in mind that the BMI does not
distinguish between weight due to muscle and weight
due to fat.*
18.5 to 24.9
27
104
Body fat percentages can be determined in several ways:
(3)
the caliper test – measures the thickness of skin at various body locations
underwater weighing techniques (hydrostatic weighing)
electrolipograph – measures the movement of electrical impulses
through body tissue
105
How much energy does a 68kg person use to walk at a
rate of about 3.2 km/h for 3 hours?
1836 kJ
To convert kJ to kilocalories, divide by 4.18
1836 / 4.18 = 439.2 Kilocalories= 439.2 Calories
106
After a workout, Erin consumes a sports drink that
contains 540 kJ of energy. How many kilocalories does the
drink contain?
129.19 kilocals
107
2. a) Ms. Hunt plays badminton for 1.5 hours. How much
energy has she used up if she weighs 65 kg?
b) How many kilocalories (Calories) would this be
equivalent to?
a) 2096.25 kJ
b) 501.495 kilocals
108
3. a) A skier with a mass of 50 kg cross-country skis for 2
hours. Calculate the total amount of energy used.
b) How long would you have to swim(crawl) to use the
same amount of energy as the competitive cross-country
skier?
a) 6200 kJ
b) 2.525 hrs
109
any substance that, when
added to food, becomes part of the food or
alters the characteristics of the
food.
food additive
110
Food additives are
often added to _______
the food or improve its
taste, allowing
consumers to enjoy a
variety of safe, tasty,
and convenient foods
year-round, without
having to shop daily
preserve
111
___________ food
additives do not contribute
to the nutritive value of
foods and are not foods
themselves.
Non-nutritive
112
For example, ______________ is a salt added to
cured meat and poultry
products as a preservative
agent. It is responsible for
the pink or red colour of
meats such as bacon and
hot dogs.
potassium nitrite
113
In Canada, food
additives are regulated
by the ____________ and may be
classified according to
use.
Food and Drugs
Act (FDA)
114
caffine causes changes
in the chemicals of the
brain, mainly in two
ways:
1. It mimics adenosine, and binds to all the
adenosine receptors in your brain. This prevents the real adenosine from doing its job, which happens to be the slowing down of nerve impulses and the causing of drowsiness. So your brain becomes more alert
2. Caffeine also increases the levels of dopamine in your brain, which improves your feeling of well-being and improves your mood. It is this dopamine
effect that is the root of caffeine’s addictive
properties.
115
Withdrawal Symptoms
Can begin as soon as
12 hours after stopping
your intake. They are
at their worst after ________
24 –48 hours and can last
for up to a week.
116
Symptoms of withdrawal
include:
irritable
restless
muscle stiffness
difficulty concentrating
headaches, moderate to severe
chills and/or hot spells
117
Symptoms of caffeine
“overdose” include:
Jitteriness
difficulty sleeping
headaches
anxiety
flushed face
nausea
accelerated heartbeat
118
1. In recent years, there seems to be an increase in
food allergies associated with additives in food
products. Should additives for appearances, be
banned? Example the colour in Fruit Loops.
Instead of an outright ban, it could be more beneficial to enhance labeling regulations to provide clearer information about additives, their potential health effects, and allergen risks. This empowers consumers to make informed choices based on their individual dietary needs and sensitivities. (need more study and evidence for the link to completely ban)
119
compare and contrast two diff FAD diets presented in class
120
4 Stages of Digestionat what happens at each step
1) Ingestion - involves the taking in of nutrients
2) Digestion - the breakdown of complex organic molecules into smaller components by enzymes
3) Absorption - the transport of digested material to the tissues of the body
4) Egestion - the removal of waste food from the body
121
2 Types of Digestion
Physical Digestion
Chemical Digestion
122
Physical Digestion (explain+process)
The mechanical breakdown of nutrients molecules
Ex. Chewing food with teeth
123
Chemical Digestion
(explain+process)
The chemical breakdown of nutrients
Ex. Enzyme amylase is secreted in saliva; it breaks down carbohydrates into simple sugars
124
Digestion begins in the ______
Food is broken down into smaller pieces by the _____
mouth
teeth
125
_____:4 front teeth which cut food
_____:pointed teeth which tear food
_____:teeth at the back with flat surfaces for grinding
Incisors
Canines
Premolars and molars
126
______ moisten food to make it easier to swallow
Secretions
127
____ is secreted from the lining of the mouth
Mucus
128
______ is secreted from 3 pairs of salivary glands.
Saliva
129
Saliva contains the enzyme _________ which breaks down starch into shorter chains and maltose
salivary amylase
130
The _______ contains taste buds and pushes food around so it can be chewed
tongue
131
Once food is small enough to be swallowed, it is moved voluntarily to the back area of the mouth called the ______
pharynx
132
Involuntarily, the mouth closes, the _____ closes the upper pharynx
uvula
133
The _____ closes over the air passage and the food (_____) is moved into the esophagus
epiglottis
bolus
134
_____ carries food bolus from mouth to stomach
Esophagus
135
Hollow interior space of the esophagus is called the _____
lumen
136
The _____ is a layer of cells which line the lumen and secrete mucus to aid in the movement of the food
mucosa
137
what movement pushes food bolus along the esophagus
The wavelike constrictions
138
It is made up of _______ which relax and contract alternately
two layers of muscle
139
This rhythmic muscular action is called _______ it moves food through the entire digestive tract
peristalsis
140
Stomach:
Food bolus enters the stomach through an opening controlled by a muscle called the ________
cardiac sphincter
141
a J-shaped organ that can hold about 2 L of food
Stomach
142
Has a mucosa lining which secretes 3 types of substances:
- Mucus
- Enzymes
- Hydrochloric acid (HCl) and water
143
Mucus (which is mostly water), HCl, and enzymes combine to form _______
gastric juice
144
Gastric juice has a pH of ___
1.0
145
what helps breakdown the connective tissues and cell membranes in food; acid helps kill bacteria
Gastric juice
146
Stomach: Physical Digestion
how many muscles layers churn the food in the stomach to help breakdown it physically?
3
147
A ‘growling’ stomach is the result of
the churning of an empty stomach
148
Food is usually stored in stomach for __ hours and it is turned into a liquid called ____
4
chyme
149
Stomach: Chemical Digestion
Only chemical digestion of _____ occurs in the stomach
The acidic conditions in the stomach stops the digestion of _______
protein
carbohydrates
150
Enzymes called _______ breakdown proteins.
proteases
151
The main protease enzyme is ______
pepsin
152
Pepsin breaks protein down into _______
polypeptides
153
a lot of absorption occurs in stomach (T/F)
F (very little)
154
only certain medicines (Aspirin), and alcohol can pass through the stomach lining (T/F)
T
155
Stomach lining is protected by the ______ to prevent the gastric juices from attacking it
mucus
156
At the end of the stomach there is a second sphincter muscle called the _____ sphincter which controls the movement of the chyme into the small intestine
pyloric
157
How would the malfunctioning of the mouth or esophagus or stomach affect digestion?
-if you stop creating salvia, need it to start digestive process, makes food dry/harder to get there
-if your mouth stops working, probably eat liquid food/can’t mechanical break down food anymore
158
Gastric Bypass
-surgery that removes a big part of the stomach, and join it, no longer have as big stomach, not enough digestive/body doesn't take up nutrients
159
What causes ‘heartburn’?
When gastric juices goes up your esophagus (cardiac sphincter not working)
160
What sometimes happen when you talk and eat at the same time?
The epiglottis is open so food goes into the trachea instead
161
Why might some people prefer drinking alcohol on a full stomach over an empty stomach?
Lead to alcohol poisoning, can move into your stomach easily
162
Small Intestine:
Measures __ metres long
6
163
Divided into 3 sections:
First 30 cm is called the duodenum
Next couple of metres is called the the jejunum
The last 3 metres is called the ileum
164
what is the Site of most chemical digestion and absorption of food molecules into the blood
Small Intestine
165
Many _____ are secreted into the duodenum section of the small intestines from the intestinal lining, the pancreas and the liver
enzymes
166
Pancreas -
Has two main functions:
produces hormones to regulate levels of blood glucose
produces pancreatic juice
167
Pancreatic juice secretes a ____ solution containing bicarbonate ions to neutralizes the acidic liquid from the stomach.
basic
168
A pH around__ is needed for the enzymes to work in the small intestines
8
169
Pancreatic juice contains many digestive enzymes which break down all
3 major components of food: carbohydrates, lipids, and proteins
170
The _________ carries the pancreatic juices from the pancreas to the beginning of the small intestine
pancreatic duct
171
What would happen to digestion if the pancreas were removed?
Your body would not be able to produce proper enzymes that breaks down food
172
Liver -
Has many functions in the body
It produces a fluid called _____
bile
173
Bile contains bile salts which speed up
fat digestion
174
Bile is or is not a digestive enzyme
is not
175
Bile breaks down ___ into smaller pieces; this increases surface area for the ____ to work on; this is called fat emulsification
lipids
lipases
176
Bile is stored in the
gallbladder
177
Bile is secreted into the _______ via the common bile duct
duodenum
178
Other functions of the liver:
Manufactures blood protein from amino acids, which are found in the blood
Removes the highly toxic nitrogen group from amino acids, forming urea (the main component of urine)
Converts glucose into glycogen to glucose to maintain a constant blood sugar level
Converts harmful compounds, such as alcohol, to less harmful products
Stores vitamins A, B12 and D
179
Enzymes:
Most enzymes today have been named by starting with the substrate they attack and adding an ____ ending
“ase”
180
The ____ is a molecule on which an enzyme acts
substrate
181
End Products -
Summary of the end products of digestion for the 3 macromolecules:
Carbohydrates → Glucose
Proteins → Amino acids
Lipids → Fatty acids and glycerol
182
Controlling Enzyme Activity -
Secretion of digestive enzymes is regulated by both ____ and _____
nerves and hormones
183
A _____ is a chemical regulator that is secreted in one part of the body and transported by the bloodstream to another part, where it causes a response
hormone
184
Gastric glands lining the stomach are stimulated by nerve impulses and the hormone _____, which is produced by ________ (ductless) in the lower part of stomach and must be transported via bloodstream to the upper part of the stomach for it to stimulate the gastric glands
gastrin
endocrine glands
185
Gastrin release is stimulated by the presence of _____ in the stomach. Presence of gastrin stimulates the gastric glands to release mucin, pepsin, and HCl
protein
186
Ductless glands in the walls of the duodenum is stimulated by the presence of chyme in the duodenum to secrete the hormone _____ into the bloodstream
secretin
187
Secretin is carried to the pancreas via the bloodstream, which stimulates the release of _______ which raises the pH of the chyme from 2 to 8
alkaline fluid
188
Once the pH is at 8, the enzyme _____ can function efficiently
trypsin
189
a digestive hormone that is
Produced in exocrine glands (ducts) in the duodenum and is stimulated by the presence of fats in the duodenum
Cholecystokinin (CCK)
190
CCK is carried to the gallbladder where it stimulates the gallbladder to release bile into the common bile duct to be transported to the ________
small intestine
191
What would happen if the gallbladder were removed? (cholecystectomy)
Not huge impact on digestion, but body cannot store enough bile and therefore cannot digest fast (ability to digest fat is impacted, cut back on fat intake)Not huge impact on digestion, but body cannot store enough bile and therefore cannot digest fast (ability to digest fat is impacted, cut back on fat intake)
192
gland which releases secretion into bloodstream or organ
Endocrine gland -
193
gland which secretion into ducts
Exocrine gland -
194
What does it mean to be lactose intolerant?
Body does not have lactase/produce enough of the enzyme that breaks down lactose
195
2. What causes gallstones?
Access amounts of fatty foods
196
3. What dietary changes must a person make if they had their gallbladder removed?
Intake less fat, or eat foods that are easily digestible
197
Absorption in the Small Intestine -
The lining of the small intestine is made up of tiny finger-like tubes called ____ which greatly increase the surface area for absorption
villi
198
The cells that make up the lining of each villus have _____, which are fine thread-like extensions that further increase the surface area for absorption
microvilli
199
Each villus is lined with a capillary network which intertwines with lymph vessels called ______
lacteals
200
The capillaries merge to form the ______ vein, which carries blood to the liver, then to other blood vessels that carry the food molecules to our body cells
hepatic portal
201
Fat molecules (triglycerides) are absorbed into the _____ and transported by the lymphatic system to the thoracic duct where it enters the bloodstream (it bypasses the liver)
lacteals
202
Glucose content of blood must be within a certain range; the liver removes excess _____ from the blood and stores it as glycogen
glucose
203
When glucose content in the blood begins to fall, the liver converts the _____ back to glucose
glycogen
204
The liver also removes ____ from the blood
amino acids
205
___ is Also called the colon
Large intestine
206
large intestine is Divided into sections:
-Ascending
-Transverse
-Descending
207
Waste material moves into the large intestine through the ______
ileocecal valve
208
The _______ is the area of the large intestine that receives material from the small intestine
caecum
209
______ is attached to the caecum
Appendix
210
Appendix function is uncertain; probably plays a role in the lymphatic system and stores _____
good gut bacteria
211
does digestion occurs in the large intestine?
no
212
Its main function is to absorb water, salts, minerals and vitamins
Large Intestine
212
Bacteria such as _____ are found in the large intestine, they use waste materials to make vitamin B and K
E-coli
213
_____ is controlled by two anal sphincters and usually occurs once or twice a day in humans
Defecation
213
Non-digested material is compacted and dried and is called _____
feces
213
The colon walls contract to move the feces toward the _____ where it is stored and later released via the ___
rectum
anus
214
Appendectomy
Removal
of the
appendix
215
Diseases of the Digestive System-
GERD (gastroesophageal reflux disease): _____
heartburn
216
Crohn’s disease:
a type of inflammatory bowel disease (IBD) that causes the digestive tract to become swollen and inflamed (pain, malnutrition)
217
Irritable bowel syndrome (IBS)
: A group of symptoms like abdominal pain & bowel movement changes without evidence of disease in the digestive tract
218
Why do you think fibre in your diet is important to your digestive system?
-fibre makes stool softer, if you do not have enough you would get dry/hard feces
219
2. When you get food poisoning, why do you think vomiting/diarrhea is beneficial/harmful to your body?
-it helps to remove toxic components
-also harmful beaue when you expel large amount of food/waste, rapidly dehydrated
