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Medtech 12 > Nutrition (Unit 2) > Flashcards

Nutrition (Unit 2) Flashcards

1
Q

How many main types of nutrients does food provide for the body

A

6

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2
Q

What are the six main types of nutrients for the body that food provides

A

-carbohydrates,
-proteins
-lipids,
-minerals
-vitamins
-water

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3
Q

the six nutrients are _____ chemicals that are broken down for the: (3)

A

edible
-body’s growth
-maintenance
-energy

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4
Q

are used primarily as a short-term energy source.

A

Carbohydrates

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5
Q

Carbohydrate molecules contain atoms of (3)

A

-carbon
-hydrogen
-oxygen

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6
Q

What are the characteristics of glucose

A

CHO and RING

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7
Q

The basic carbohydrates are simple sugars called

A

monosaccharides

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8
Q

Examples of monosaccharides include (3)

A

-glucose
-fructose (fruit sugar)
-galactose

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9
Q

When two monosaccharides bond together, they form a double sugar, called a

A

disaccharide

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10
Q

Examples of disacchride include

A

-maltose
-sucrose (table sugar)
-lactose (milk sugar)

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11
Q

When many monosaccharides bond together in long chains, a _______ is formed.

A

polysaccharide

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12
Q

polysaccharide Examples include (2)

A

starch (energy storage in plants) and cellulose (found in plant cell walls, also known as “fibre”).

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13
Q

A diet rich in carbohydrates provides the body with

A

the necessary energy for survival and activity

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14
Q

Examples of carbs

A

whole grains, fruits, legumes

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15
Q

Lipids or fats are made up of

A

carbon, hydrogen, and oxygen.

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16
Q

Fats contain more or less chemical energy per gram than carbohydrates?

A

MORE

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17
Q

animals use these macromolecules to store excess energy.

A

LIPID/FAT

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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.

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19
Q

There are three main types of fats in foods:

A

saturated, monounsaturated, and polyunsaturated fats.

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20
Q

Characteristics of Saturated Fats

A

-single Chain
-solid at room temperature.
-Closely associated with increased health risks.

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21
Q

butter, lard, milk, cheese, cream, fats in meat are examples of what type of Fats

A

Saturated Fats

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22
Q

Appear to lower “bad” cholesterol and increase “good” cholesterol in blood.

A

Monounsaturated Fats

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23
Q

what fat is Found in: olive oil, canola and peanut oils, nuts, and seeds.

A

Monounsaturated Fats

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24
Q

What fat Lowers total cholesterol levels in the blood

A

Polyunsaturated Fats

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25
Q

what fat Includes omega-3 fats (fish oil) regulate blood pressure and are important for brain function and cell building and repair.

A

Polyunsaturated Fats

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26
Q

are important for the growth and repair of body tissues, and for the synthesis of hormones and enzymes.

A

Proteins

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27
Q

Proteins are chains composed of

A

amino acids

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28
Q

what fat is Found in: sunflower and corn oils, nuts, seeds, salmon, sardines, and tuna.

A

Polyunsaturated Fats

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29
Q

The _______ is analogous to the variable X in math – it represents a variety of possibilities.

A

R group

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30
Q

Amino acids contain what

A

central carbon attached to an amino group (-NH3), a carboxyl group (-COOH), a hydrogen atom, and a side chain (R group).

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31
Q

here are ____ different R groups, thus there are _____ different amino acids.

A

20

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32
Q

8 amino acids are considered ________ in our diets because ________

A

“essential”
the body cannot produce them.

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33
Q

A complete protein has ____________ in the correct proportions to support growth. Eg.) _________

A

all the essential amino acids
beef, poultry, fish, and eggs.

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34
Q

MICRONUTRIENTS that are inorganic substances – do not contain carbon atoms bonded to hydrogen atoms.

A

Minerals

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35
Q

micronutrients ex vs macronutrients ex

A

Micro: minerals and vitamins
Macro: fat, protein and carbohydrate.

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36
Q

are needed in all body structures and are attached to some vitamins and hormones.

A

Minerals

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37
Q

Humans require __ minerals and these must be provided by foods or by _________.

A

22
supplements

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38
Q

Some important minerals include

A

calcium (Ca), iron (Fe), Zinc (Zn).

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39
Q

Mineral: ?

Function: Strengthen bones, teeth, muscle contraction

Best Food Source: Milk, broccoli, green leafy vegetables

A

Calcium

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40
Q

Mineral: ?

Function: Maintains good muscle and nerve function

Best Food Source: Milk, meat, fish, poultry, beans, grains

A

Phosphorus

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41
Q

Mineral: ?

Function: Wound healing, formation of hormones, enzymes, DNA

Best Food Source: Meat, beans, nuts, seeds

A

Zinc

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42
Q

Mineral: ?

Function: Proper function of thyroid gland

Best Food Source: Seafood, seaweed, iodized salt

A

Iodine

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43
Q

Mineral: ?

Function: Formation of hemoglobin, collagen and energy production

Best Food Source: Shell fish, organ meat, legumes

A

Copper

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44
Q

Mineral: ?

Function: Strengthens bones and teeth, maintains healthy blood pressure

Best Food Source: Leafy greens, nuts, milk

A

Magnesium

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45
Q

Mineral: ?

Function: Element of hemoglobin, prevents anemia

Best Food Source: Meat, poultry, prunes, oysters

A

Iron

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46
Q

Some vitamins (A, D, E, and K) are ____-soluble while others are _____-soluble.

A

fat

water

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47
Q

are organic chemicals that the body cannot make or can only make in very small quantities.

A

Vitamins

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48
Q

Vitamin B and C are water or fat soluble

A

water

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49
Q

There is no energy value in vitamins but they aid __________

A

essential chemical reactions in the body.

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50
Q

Vitamins help in (3)

A

-regulating metabolism,

-converting fats and carbohydrates into energy

-and forming bone and tissue.

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51
Q

Vitamin A,D,E,K are water or fat soluble

A

Fat

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52
Q

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 ____________

A

free radicals.

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53
Q

Antioxidants play a major role in (2) delay/prevent?

A

-delaying aging
-and in preventing the development of cancer, heart and lung diseases, and even cataracts.

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54
Q

Water plays an essential role in carrying _____ and _______ from the cells and in regulating ______

A

carrying nutrients and wastes from the cells and in regulating body temperature.

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55
Q

Between_____ and ______ of our body weight is water.

A

60% and 70%

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56
Q

Guidelines recommend that adults consume the equivalent of _____ glasses of water daily.

A

8

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57
Q

Beverages such as coffee, tea, and cola should _____ be considered as water intake because they contain caffeine, which is a _______, making you lose water.

A

NOT
diuretic

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58
Q
  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.
A

Focus on consuming complex carbs (like whole grain) because they provide steady release of energy (best energy source)

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59
Q
  1. 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?
A

-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

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60
Q
  1. 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?
A

-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

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61
Q

The Lugol’s or iodine is used to test for the presence of _____

-ve test- ______

+ve test- _______

A

starch

-ve test- yellow

+ve test- dark purple/black

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62
Q

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%- ______

A

simplesugars (monosaccharides) such as glucose

blue

brick red

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63
Q

Biuret’s reagent is use to test for the presence of _____

-ve test- _____

+ve test

Low- pink/light purple

Medium-violet

High- deep purple

A

protein

blue

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64
Q

LAB question:

What is the purpose of distilled water in each nutrient test?

A
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65
Q

LAB question:

What is the purpose of the samples containing albumin, glucose, fructose, starch and vegetable
oil?

A
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66
Q

two methods for testing for lipids

A

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

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67
Q

A balanced diet includes

A

adequate amounts of all
the necessary nutrients the
body requires for healthy
growth and activity

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68
Q

What test result would you expect if you tested sucrose with Benedict’s reagent? Explain why.

A
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69
Q

No single food will provide all the essential nutrients that the body needs (TRUE OR FALSE)

A

TRUE

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70
Q

A diet which includes ________ is
most likely to provide all
the essential nutrients

A

a variety of different foods

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71
Q

Too much fat can lead to

A

obesity and heart disease

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72
Q

Too little protein can lead to problems with

A

growth and repair

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73
Q

All foods can be a part of a healthy diet if

A

consume in moderation!!

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74
Q

Benefits of eating well and being active (6)

A

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)

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75
Q

Ways to improve your overall health (5)

A

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

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76
Q
  1. Can people with dietary restrictions follow Canada’s Food Guide? Why or why not?
A

-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

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77
Q
  1. Name other food guides used by other cultures or countries.
A

-asian food guide
-vegan food guide
-nunavut food guide
-mediterranean food guide

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78
Q
  1. Identify some possible health issues that might arise from maintaining a healthy diet.
A

-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

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79
Q

LAB assigment question:

Compare the current canadian food guide to old and which do you prefer

A
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80
Q

BMI formula

A

BMI = (weight in kg)/(height in m)^2

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81
Q

convert pounds to kg by

A

divide by 2.2

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82
Q

convert inches to cm by

A

multiplyby 2.54

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83
Q

100cm = __m

A

1m

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84
Q

Energy requirement formula

A

Energy Req = (energy factor)(weight)(time)

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85
Q

to convert kJ to kilocalories:

A

divide by 4.18

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86
Q

The unit of energy is Joules; however, food energy unit is

A

“calorie”.

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87
Q

is our fuel or energy.

A

Food

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88
Q

average daily requirements for cals around

A

2000 cal

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89
Q

One calorie is?

A

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
Q

A ______ can measure the amount of energy
produced by a food.

A

calorimeter

91
Q

what food component provides most energy

A

fats

92
Q

is the amount of energy
required by the body to maintain itself awake, but
engaged in no physical activity.

A

BMR (basal metabolic rate)

93
Q

Factors that affect BMR include:

(4)

A

body composition

age

gender

energy intake

94
Q

A chemical produced in the _______ in the throat
regulates the body’s metabolic rate.

A

thyroid gland

95
Q

refers to the sum of all the chemical reactions that occur within the body cells.

A

Metabolism

96
Q

Energy from metabolism is converted into _____ energy
for the body.

A

heat

97
Q

A low metabolic rate means that

A

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
Q

A high metabolic rate results

A

in the opposite.

99
Q

Energy input must _____ energy output.

A

balance or equal

100
Q

Fat percentages lowers or rises in males and females as they age?

A

rise: , reaching 30% to 40%.

101
Q

The recommended body fat content for males is less or more the females?

A

less

102
Q

Excess body fat has been associated with:

A

cardiovascular disease,
diabetes, high blood pressure, cancer, arthritis, and other
diseases.

103
Q

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.

A

18.5 to 24.9

27

104
Q

Body fat percentages can be determined in several ways:
(3)

A

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
Q

How much energy does a 68kg person use to walk at a
rate of about 3.2 km/h for 3 hours?

A

1836 kJ

To convert kJ to kilocalories, divide by 4.18

1836 / 4.18 = 439.2 Kilocalories= 439.2 Calories

106
Q

After a workout, Erin consumes a sports drink that
contains 540 kJ of energy. How many kilocalories does the
drink contain?

A

129.19 kilocals

107
Q
  1. 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

a) 2096.25 kJ

b) 501.495 kilocals

108
Q
  1. 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

a) 6200 kJ

b) 2.525 hrs

109
Q

any substance that, when
added to food, becomes part of the food or
alters the characteristics of the
food.

A

food additive

110
Q

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

A

preserve

111
Q

___________ food
additives do not contribute
to the nutritive value of
foods and are not foods
themselves.

A

Non-nutritive

112
Q

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.

A

potassium nitrite

113
Q

In Canada, food
additives are regulated
by the ____________ and may be
classified according to
use.

A

Food and Drugs
Act (FDA)

114
Q

caffine causes changes
in the chemicals of the
brain, mainly in two
ways:

A
  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
Q

Withdrawal Symptoms

Can begin as soon as
12 hours after stopping
your intake. They are
at their worst after ________

A

24 –48 hours and can last
for up to a week.

116
Q

Symptoms of withdrawal
include:

A

irritable
restless
muscle stiffness
difficulty concentrating
headaches, moderate to severe
chills and/or hot spells

117
Q

Symptoms of caffeine
“overdose” include:

A

Jitteriness
difficulty sleeping
headaches
anxiety
flushed face
nausea
accelerated heartbeat

118
Q
  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.
A

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
Q

compare and contrast two diff FAD diets presented in class

A
120
Q

4 Stages of Digestionat what happens at each step

A

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
Q

2 Types of Digestion

A

Physical Digestion
Chemical Digestion

122
Q

Physical Digestion (explain+process)

A

The mechanical breakdown of nutrients molecules

Ex. Chewing food with teeth

123
Q

Chemical Digestion
(explain+process)

A

The chemical breakdown of nutrients

Ex. Enzyme amylase is secreted in saliva; it breaks down carbohydrates into simple sugars

124
Q

Digestion begins in the ______
Food is broken down into smaller pieces by the _____

A

mouth
teeth

125
Q

_____:4 front teeth which cut food

_____:pointed teeth which tear food

_____:teeth at the back with flat surfaces for grinding

A

Incisors
Canines
Premolars and molars

126
Q

______ moisten food to make it easier to swallow

A

Secretions

127
Q

____ is secreted from the lining of the mouth

A

Mucus

128
Q

______ is secreted from 3 pairs of salivary glands.

A

Saliva

129
Q

Saliva contains the enzyme _________ which breaks down starch into shorter chains and maltose

A

salivary amylase

130
Q

The _______ contains taste buds and pushes food around so it can be chewed

A

tongue

131
Q

Once food is small enough to be swallowed, it is moved voluntarily to the back area of the mouth called the ______

A

pharynx

132
Q

Involuntarily, the mouth closes, the _____ closes the upper pharynx

A

uvula

133
Q

The _____ closes over the air passage and the food (_____) is moved into the esophagus

A

epiglottis
bolus

134
Q

_____ carries food bolus from mouth to stomach

A

Esophagus

135
Q

Hollow interior space of the esophagus is called the _____

A

lumen

136
Q

The _____ is a layer of cells which line the lumen and secrete mucus to aid in the movement of the food

A

mucosa

137
Q

what movement pushes food bolus along the esophagus

A

The wavelike constrictions

138
Q

It is made up of _______ which relax and contract alternately

A

two layers of muscle

139
Q

This rhythmic muscular action is called _______ it moves food through the entire digestive tract

A

peristalsis

140
Q

Stomach:

Food bolus enters the stomach through an opening controlled by a muscle called the ________

A

cardiac sphincter

141
Q

a J-shaped organ that can hold about 2 L of food

A

Stomach

142
Q

Has a mucosa lining which secretes 3 types of substances:

A
  • Mucus
  • Enzymes
  • Hydrochloric acid (HCl) and water
143
Q

Mucus (which is mostly water), HCl, and enzymes combine to form _______

A

gastric juice

144
Q

Gastric juice has a pH of ___

A

1.0

145
Q

what helps breakdown the connective tissues and cell membranes in food; acid helps kill bacteria

A

Gastric juice

146
Q

Stomach: Physical Digestion

how many muscles layers churn the food in the stomach to help breakdown it physically?

A

3

147
Q

A ‘growling’ stomach is the result of

A

the churning of an empty stomach

148
Q

Food is usually stored in stomach for __ hours and it is turned into a liquid called ____

A

4
chyme

149
Q

Stomach: Chemical Digestion

Only chemical digestion of _____ occurs in the stomach

The acidic conditions in the stomach stops the digestion of _______

A

protein
carbohydrates

150
Q

Enzymes called _______ breakdown proteins.

A

proteases

151
Q

The main protease enzyme is ______

A

pepsin

152
Q

Pepsin breaks protein down into _______

A

polypeptides

153
Q

a lot of absorption occurs in stomach (T/F)

A

F (very little)

154
Q

only certain medicines (Aspirin), and alcohol can pass through the stomach lining (T/F)

A

T

155
Q

Stomach lining is protected by the ______ to prevent the gastric juices from attacking it

A

mucus

156
Q

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

A

pyloric

157
Q

How would the malfunctioning of the mouth or esophagus or stomach affect digestion?

A

-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
Q

Gastric Bypass

A

-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
Q

What causes ‘heartburn’?

A

When gastric juices goes up your esophagus (cardiac sphincter not working)

160
Q

What sometimes happen when you talk and eat at the same time?

A

The epiglottis is open so food goes into the trachea instead

161
Q

Why might some people prefer drinking alcohol on a full stomach over an empty stomach?

A

Lead to alcohol poisoning, can move into your stomach easily

162
Q

Small Intestine:

Measures __ metres long

A

6

163
Q

Divided into 3 sections:

A

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
Q

what is the Site of most chemical digestion and absorption of food molecules into the blood

A

Small Intestine

165
Q

Many _____ are secreted into the duodenum section of the small intestines from the intestinal lining, the pancreas and the liver

A

enzymes

166
Q

Pancreas -
Has two main functions:

A

produces hormones to regulate levels of blood glucose
produces pancreatic juice

167
Q

Pancreatic juice secretes a ____ solution containing bicarbonate ions to neutralizes the acidic liquid from the stomach.

A

basic

168
Q

A pH around__ is needed for the enzymes to work in the small intestines

A

8

169
Q

Pancreatic juice contains many digestive enzymes which break down all

A

3 major components of food: carbohydrates, lipids, and proteins

170
Q

The _________ carries the pancreatic juices from the pancreas to the beginning of the small intestine

A

pancreatic duct

171
Q

What would happen to digestion if the pancreas were removed?

A

Your body would not be able to produce proper enzymes that breaks down food

172
Q

Liver -

Has many functions in the body
It produces a fluid called _____

A

bile

173
Q

Bile contains bile salts which speed up

A

fat digestion

174
Q

Bile is or is not a digestive enzyme

A

is not

175
Q

Bile breaks down ___ into smaller pieces; this increases surface area for the ____ to work on; this is called fat emulsification

A

lipids
lipases

176
Q

Bile is stored in the

A

gallbladder

177
Q

Bile is secreted into the _______ via the common bile duct

A

duodenum

178
Q

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

A
179
Q

Enzymes:

Most enzymes today have been named by starting with the substrate they attack and adding an ____ ending

A

“ase”

180
Q

The ____ is a molecule on which an enzyme acts

A

substrate

181
Q

End Products -

Summary of the end products of digestion for the 3 macromolecules:

A

Carbohydrates → Glucose
Proteins → Amino acids
Lipids → Fatty acids and glycerol

182
Q

Controlling Enzyme Activity -

Secretion of digestive enzymes is regulated by both ____ and _____

A

nerves and hormones

183
Q

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

A

hormone

184
Q

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

A

gastrin
endocrine glands

185
Q

Gastrin release is stimulated by the presence of _____ in the stomach. Presence of gastrin stimulates the gastric glands to release mucin, pepsin, and HCl

A

protein

186
Q

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

A

secretin

187
Q

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

A

alkaline fluid

188
Q

Once the pH is at 8, the enzyme _____ can function efficiently

A

trypsin

189
Q

a digestive hormone that is
Produced in exocrine glands (ducts) in the duodenum and is stimulated by the presence of fats in the duodenum

A

Cholecystokinin (CCK)

190
Q

CCK is carried to the gallbladder where it stimulates the gallbladder to release bile into the common bile duct to be transported to the ________

A

small intestine

191
Q

What would happen if the gallbladder were removed? (cholecystectomy)

A

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
Q

gland which releases secretion into bloodstream or organ

A

Endocrine gland -

193
Q

gland which secretion into ducts

A

Exocrine gland -

194
Q

What does it mean to be lactose intolerant?

A

Body does not have lactase/produce enough of the enzyme that breaks down lactose

195
Q
  1. What causes gallstones?
A

Access amounts of fatty foods

196
Q
  1. What dietary changes must a person make if they had their gallbladder removed?
A

Intake less fat, or eat foods that are easily digestible

197
Q

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

A

villi

198
Q

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

A

microvilli

199
Q

Each villus is lined with a capillary network which intertwines with lymph vessels called ______

A

lacteals

200
Q

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

A

hepatic portal

201
Q

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)

A

lacteals

202
Q

Glucose content of blood must be within a certain range; the liver removes excess _____ from the blood and stores it as glycogen

A

glucose

203
Q

When glucose content in the blood begins to fall, the liver converts the _____ back to glucose

A

glycogen

204
Q

The liver also removes ____ from the blood

A

amino acids

205
Q

___ is Also called the colon

A

Large intestine

206
Q

large intestine is Divided into sections:

A

-Ascending
-Transverse
-Descending

207
Q

Waste material moves into the large intestine through the ______

A

ileocecal valve

208
Q

The _______ is the area of the large intestine that receives material from the small intestine

A

caecum

209
Q

______ is attached to the caecum

A

Appendix

210
Q

Appendix function is uncertain; probably plays a role in the lymphatic system and stores _____

A

good gut bacteria

211
Q

does digestion occurs in the large intestine?

A

no

212
Q

Its main function is to absorb water, salts, minerals and vitamins

A

Large Intestine

212
Q

Bacteria such as _____ are found in the large intestine, they use waste materials to make vitamin B and K

A

E-coli

213
Q

_____ is controlled by two anal sphincters and usually occurs once or twice a day in humans

A

Defecation

213
Q

Non-digested material is compacted and dried and is called _____

A

feces

213
Q

The colon walls contract to move the feces toward the _____ where it is stored and later released via the ___

A

rectum
anus

214
Q

Appendectomy

A

Removal
of the
appendix

215
Q

Diseases of the Digestive System-

GERD (gastroesophageal reflux disease): _____

A

heartburn

216
Q

Crohn’s disease:

A

a type of inflammatory bowel disease (IBD) that causes the digestive tract to become swollen and inflamed (pain, malnutrition)

217
Q

Irritable bowel syndrome (IBS)

A

: A group of symptoms like abdominal pain & bowel movement changes without evidence of disease in the digestive tract

218
Q

Why do you think fibre in your diet is important to your digestive system?

A

-fibre makes stool softer, if you do not have enough you would get dry/hard feces

219
Q
  1. When you get food poisoning, why do you think vomiting/diarrhea is beneficial/harmful to your body?
A

-it helps to remove toxic components
-also harmful beaue when you expel large amount of food/waste, rapidly dehydrated

Medtech 12 (5 decks)

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