NFA201 quizlet

Body organization

cell, tissue, organ, organ system, organism

Function of Digestive system

digestion and absorption of nutrients

Major Organs or Tissues

mouth, salivary glands, esophagus, stomach, intestines, pancreas, liver, gallbladder

Digestion

process of breaking down large food components into smaller substances, including individual nutrients.

Mechanical Digestion

physical breakdown of foods, including the biting action of teeth and mixing movements of the stomach

Chemical Digestion

chemical breakdown of foods by substances secreted into the digestive tract

Accessory Organs

teeth, tongue, salivary glands, liver, gallbladder, pancreas

Major Organs

mouth, esophagus, stomach, small and large intestine

Salivary enzyme

enables a minor amount of starch to undergo chemical digestion

Taste bud types

sweet, sour, salty, bitter, umami (meaty)

Tip of tongue

detect sweet-tasting foods

sides of tongue

detect salty and sour foods

rear portion of tongue

detect bitter tastes

esophagus

muscular tubular organ of the digestive tract that connects the back of the mouth with the stomach

epiglottis

flap of tissue that folds down over the trachea to keep food from entering the lungs during swallowing

Peristalsis

type of muscular contraction of the digestive tract

chyme

gastric juice

pyloric sphincter

base of the stomach, allows some chyme to leave the stomach and enter the small intestine

villi

finger like projections in the small intestine

sections of small intestine

duodenum 1 jejunum 2 ileum 3

lacteal

lymphatic system vessel in villus that absorbs most lipids

Chylomicron

particle formed by small intestinal absorptive cells that transports lipids in the bloodstream

colon

primary section of the large intestine

Probiotics

live, active cultures of beneficial microbes that may help maintain or re-establish the normal balance of bacterial populations certain brands of yogurt contain this

can effect the normal balance of intestinal bacteria and result in infections

starvation antibiotic use excessive emotional stress

Digestive Process

Mouth, stomach, small intestine, liver, large intestine, rectum

Causes of constipation

lack of dietary fiber low water intake anxiety, depression, and other psychological disturbances, lack of exercise changes in your typical routine such as taking a long trip or having a major surgery

Hemorrhoids

stolen veins in the anal canal that can cause itching and bleeding

Diverticula

tiny pouches that can form in the lining of the large intestine and trap bacteria

heartburn

back flow of irritating stomach contents into the esophagus

symptoms of gastroesophageal reflux disease

acid reflux that occurs more than twice a week nausea gagging chronic dry cough hoarse voice

peptic ulcer

sore that occurs in the lining of the upper digestive tract, especially in the duodenum, stomach and esophagus

symptoms of peptic ulcers

burning pain that is felt in the upper abdomen vomiting fresh blood or vomit that looks like coffee grounds black tarry stools (sign of digested blood)

increase peptic ulcers

h. pylori infection excessive stomach acid smoking cigarettes heavy consumption of alcohol frequent use of anti-inflammatory drugs family history

reducing risk of gastroesophageal reflux disease

taking over the counter antacids to neutralize excess stomach acid and relieve heartburn after eating lose the excess weight, if you have too much belly fat do night lie down within 2-3 hours after eating do not overeat at mealtimes avoid smoking elevate head of your bead 4-6 inches higher than foot of bed do not wear right clothing avoid foods that often cause acid reflux

gallstones

usually consist of cholesterol

function of saliva

chemical digestion, starting the digestion process

ulcerative colitis

chronic inflammatory bowel disease that causes ulcers in the inter lining of the large intestine.

Catabolism

break down into smaller substances

anabolism

build up to larger substances

ATP

adenosine triphosphate

aerobic

oxygen

anaerobic

no oxygen

Digestion begins

begins in the mouth

enzymes

help break down or make substances

purpose of mucosal lining of stomach

protect the stomach from its own digestive substances

Monosaccharides

single sugar basic chemical of carbohydrates

examples of monosaccharides

glucose galactose fructose

glucose

"blood sugar" fuel for muscle and cells RBC and nervous system cells use for energy

glucose food sources

fruits and vegetables, grapes berries, corn, and carrots

galactose

isn't commonly found as a single sugar

galactose food source

milke

fructose

fruit sugar converted into glucose

naturally good sources of fructose

fruit, honey, and a few vegetables (cabbage, green beans and asparagus)

Disaccharide

sugar comprised of two monosaccharides

examples of disaccharides

maltose, lactose, sucrose

Lactose

Glucose & Galactose

Maltose

glucose & glucose

sucrose

(table sugar) glucose and fructose

added sugars

empty calories

lactose aka

"milk sugar"

maltose aka

"malt sugar"

sucrose aka

"table sugar"

Alternative sweeteners

substances that are added to sweeten foods while providing few or no kilocalories

Alternative sweeteners include

sorbitol xylitol erythritol mannitol

Nonnutritive "artificial sweeteners"

group of manufactured alternative sweetness that are intensely sweet tasting compared to sugar

Nonnutritive sweeteners include

saccharin aspartame acesulfame-K sucralose neotame monk fruit extract stevia leaf extracts

starch

storage form of glucose in plants

polysaccharides

compounds comprised of more than 10 monosaccharides bonded together

glycogen

storage form of glucose in humans and other animals

dietary fiber

indigestible plant material and most types of polysaccharides

soluble fiber

dissolves or swells in fiber

insoluble fiber

generally doesn't dissolve in water

starchy foods

bread and cereal products made from wheat, rice, barley and oats vegetables such as corn, squash, beans, and peas tubers such as potatoes, yams, taro, cassava, and jicama

glucagen

raise blood glucose levels

insulin

lower blood glucose levels

Ketone bodies

chemicals that result from incomplete fat breakdown

type 1 diabetes

autoimmune disease certain immune system cells don't recognize the body's own insulin producing cells of the pancreas

type 2 diabetes

body's cells become insulin resistant blood glucose level rises to abnormal levels

Risk factor of type 2 diabetes

physically inactive overweight or obese genetics

Diabetes mellitus

group of serious chronic disease in which the body is unable to regulate its blood glucose levels properly

symptoms of diabetes

excessive thirst frequent urination blurry vision vaginal yeast infections foot pain abdominal pain impotence sores that don't heal

preventing diabetes

losing excess weight if necessary exercising regularly following a diet that contains less red meat and process meats and more poultry, fish, fiber-rich whole grains, means, fruits, vegetables

Glycemic Index (GI)

measure of the body's blood glucose response after eating a food that sallies 50g of digestible carbohydrates as compared to a standard amount of glucose or white bread

Glycemic Load

value determined by multiplying the glycemic index of carbohydrate-containing food by the amount of carbohydrate in a typical serving of food

hypoglycemia

when blood glucose is abnormally low

metabolic syndrome signs

large waist circumference chronically high blood pressure chronically high fasting blood fats level high fasting blood glucose level low fasting HDL cholesterol level

lactose intolerance

don't produce enough lactase

examples of Lipids

fats, oils and cholesterol

Lipids

class of organic nutrients that generally don't dissolve in water (water-insoluble)

triglyceride

lipid that has 3 fatty acids attached to a 3-carbon compound called glycerol

roles of lipids

providing and storing energy (fat) maintaining cell membranes producing certain hormones insulating against cold temperatures regulating blood pressure and inflammation cushioning agains bumps, blows, and falls

saturated fatty acid

only has single bonds holding each carbon in the carbon chain together

monounsaturated fatty acid

one double bond within the carbon chain

polyunsaturated fatty acid

has two or more double bonds within the carbon chain

essential fatty acids

lipids that must be supplied by the diet

Trans fatty acids

unsaturated fatty acids that have an unusual structure

cholesterol

sterol in animal foods that is made up by your body

food examples of cholesterol

egg yolk meat poultry whole milk cheese ice-cream

yes

can your body produce cholesterol