Nutrition Chapter 4-6

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50 Terms

1
Catabolism
The sum total of all processes in an organism which break down chemicals to produce energy and simple chemical building blocks.
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2
Chyme
mixture of gastric juice and partially-digested food
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3
Mucus
lubricates and protects stomach walls
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4
What does the liver do?
Makes bile, metabolizes macronutrients, stores some nutrients, and detoxifies alcohol/everything
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5
What does the gallbladder do?
stores and concentrates bile
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6
What does the pancreas produce?
insulin, enzymes, bicarbonate
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7
What does the large intestine do?
Absorbs water and electrolytes; stores and houses bacteria
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8

Similarities in the major 3 lipids

  1. Insoluble in water (less dense)

  2. Provides food with: flavor, texture, aroma

  3. Provides body insulation, helps transport fat-soluble vitamins (ADEK), and line cell membranes

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9

Absorption

Process by which substances are taken up into the bloodstream or cells after digestion.

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10

Digestion

The process by which food is broken down into smaller components, enabling absorption of nutrients into the bloodstream.

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11

Anabolism

The metabolic process that builds larger molecules from smaller ones, using energy to synthesize complex molecules like proteins and nucleic acids.

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12

Enzyme

A biological catalyst that accelerates chemical reactions in the body, crucial for digestion and metabolism. ( ends in -ase)

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13

Cardiovascular System

The system is responsible for the circulation of blood and lymph throughout the body, consisting of the heart, blood vessels, and blood.

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14

Respiratory system

The system is responsible for the exchange of gases, including oxygen and carbon dioxide, between the body and the environment, primarily involving the lungs and airways.

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15

Lymphatic (Immune) system

The system that helps defend the body against infection and disease, consisting of lymph nodes, lymph vessels, and lymph fluid.

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16

Urinary system

The system is responsible for the elimination of waste products from the body, regulating fluid and electrolyte balance, primarily involving the kidneys, ureters, bladder, and urethra.

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17

Muscular system

The system that enables movement of the body and maintains posture, consisting of skeletal, smooth, and cardiac muscles.

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18

Skeletal System

The system that provides structure and support to the body, protects internal organs, and facilitates movement, consisting of bones, cartilage, and joints.

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19

Nervous system

The system that coordinates and regulates body activities by transmitting signals between different parts of the body, consisting of the brain, spinal cord, and nerves.

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20

Endocrine system

The system that regulates bodily functions through hormones, maintaining homeostasis, and includes glands such as the pituitary, thyroid, and adrenal glands.

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21

Bio-availability

The degree to which nutrients or bioactive compounds are absorbed and utilized by the body after ingestion.

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22

Chemical digestion

The process by which food is broken down into smaller components through enzymatic action in the digestive tract, allowing for nutrient absorption.

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23

Mechanical digestion

The physical breakdown of food into smaller pieces, increasing the surface area for enzymes to work during chemical digestion.

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24

What starts the digestion of starch?

Salivary amylase begins the digestion of starch in the mouth.

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25

Epiglottis

A flap of tissue that covers the trachea during swallowing, preventing food from entering the airway.

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26

Esophagus

The muscular tube that connects the throat (pharynx) with the stomach, facilitating the movement of food through peristalsis.

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27

Persistalisis

The wave-like muscle contractions that move food through the digestive tract, primarily occurring in the esophagus and intestines.

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28

Spincters

Muscle valves that regulate the passage of food or fluids between different parts of the digestive tract, ensuring proper digestion and preventing backflow.

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29

Lower esophageal spincters (LES)

A ring of muscle at the junction of the esophagus and stomach that prevents the backflow of stomach contents into the esophagus.

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30

Glycolysis

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31

Lipolysis

Breakdown of lipids for energy

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32

Glucagon

Made by alpha cells, opposes insulin (raises blood glucose)

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33

Glycogenolysis

Glycogen breakdown, releasing it to the bloodstream

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34

Gluconeogenesis

Making glucose from non-carb sources (protein/fat)

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35

Ketone bodies

Byproduct of incomplete fat breakdown

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36

Ketoacidosis

Condition of very high blood acidity

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37

Villi

Tiny, finger like projections of small intestinal lining that participate in digesting and absorbing food

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38

microvilli

A brush border that is made up of microscopic cells

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39

Prebiotics

Forms of dietary fiber that are poorly digested by humans.

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40

Probiotics

Live, beneficial gut microbes that have been cultured under lab conditions.

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41

Type 1 diabetes

  • autoimmune disease

  • Beta cells stop making insulin

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42

Type 2 diabetes

  • Most common type

  • Insulin Resistant cells

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43

Type 1 diabetes treatment

  • Requires treatment with insulin

  • Needs a carb controlled diet

  • Need daily self testing of blood glucose

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44

Cholesterol

Makes vitamin D and sex hormones

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45

chylomicrons

Lipoprotein that carries dietary fat

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46

LDL (Low density lipoproteins)

“Bad” cholesterol; transports oxidized cholesterol to cells, but can deposit this in the walls of your arteries. Think as in trash can

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47

HDL (High density lipoproteins)

“Good” cholesterol; smallest and densest lipoprotein. Can remove cholesterol from your blood and deliver it to the liver to be excreted. Think like a pickup truck for LDL (trash cans)

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48

Stomach

A holding and a mixing tank; contains juices with HCL

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49

Small intestine

The majority of digestion/absorption occurs here; contains villi

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50

Large intestine

Absorbs water and electrolytes; houses the gut microbiome

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