Exam 1

lower esophageal sphincter

prevents backflow into esophagus

pyloric sphincter

prevents backflow into stomach, between stomach and small intestine

lysozyme

kill bacteria

amylase

break down starch

gastric releases

HCL and pepsinogen in stomach

HCL

destroys bacteria and viruses

dissolves minerals

converts inactive pepsinogen into active pepsin

prostaglandins

produce mucus

what inhibits prostaglandin

aspirin and NSAIDS

intrinsic factor

needed for B-12 absorption

enterocytes

line villi, secrete enzymes and absorb nutrients

pancrease

bicarbonate, affected by cystic fibrosis

liver

produces bile, contains cholesterol

gallbladder

stores and releases bile, not essential

secretin stimulates

release of pancreatic bicarbonate

cholecystokinin stimulates

release of bile

glucose-dependent insulinotropic peptide

inhibits gastric acid secretion

passive diffusion

high to low, no ATP

facilitated diffusion

high to low with carrier protein, no ATP

active transport

requires ATP and carrier protein

water soluble nutrients are transported by

cardiovascular system

1. absorbed

2. transported to liver

3. metabolized, stored, or sent into circulation

fat soluble nutrients are transported by

lymphatic system

fats and vitamin A,D,E,K

functions of large intestine

house microbiota, absorb water and electrolytes, form and expels feces

antibiotic treatment, radiation and surgery reduce

number of good bacteria

fermentation

creates short fatty acid chains that can be absorbed

probiotics

live microorganisms, in fermented food and supplements

prevent diarrhea and bowel diseases

prebiotics

non digestible food ingredients

promote good bacteria growth

heartburn

stomach acid backflows into esophagus

contributing factors: alcohol, top heavy, some foods (spicy, citrus)

treated: lifestyle modifications

GERD

heartburn 2 or more times a week

complications: risk of adenocarcinoma of esophagus

treatment: low fat diet, wait 2 hours before laying down after eating, limit alcohol

ulcers

erosion of cells in stomach or duodenum

Causes: helicobacter pylori and lots of NSAIDS(aspirin)

symptoms: pain in stomach region, nausea, vomiting

treatment: antibiotics for H pylori, stop smoking, limit NSAIDs

nonalcoholic fatty liver disease

liver stores excess fat cells

symptoms: jaunduce, pain, many do not have symptoms

occurs in: obesity, diabetes or insulin resistance

treatment: weight loss, avoiding alcohol

gallstones

cholesterol and bile pigments form crystal-like particles

treatment: surgical removal

symptoms: pain near shoulders or upper abdomen

celiac gluten sensitvity

treatment: gluten free diet

found in: wheat rye, barley

irritable bowel syndrome

occurs in: women

cause is unknown but stress and diet may play a role

treatment: low fat, FODMAPs elimination diet (short term- work with dietition)

ulcerative colitis

inflammation in large intestine

problems: long term nutrient deficiency

chrons disease

inflammation in any part of GI tract

osteoporosis

lack of calcium

assessing nutritional status

Anthropometric assessment

Biochemical

Clinical

Dietary

Environmental

how many kcal/gram for carbohydrates

4

how many kcal/gm in lipids(fat)

9

how many kcal/gm in protiens

4

how many kcal/gm in alcohol

7

estimated average requirements

meet the needs of 50% of individuals in a certain age and gender group, only used for healthy people

recommended dietary allowances

meets the needs of almost all healthy people, 19 important nutrients, generous

adequate intake

not enough info available

tolerable upper intake levels

maximum level without causing health effects

monosaccharides

glucose, fructose, galactose

disaccharides

maltose, sucrose, lactose

polysaccharides

starch(stored glucose in plants) and glycogen(stored glucose in humans and animals)

beta bonds

largely undigestible

total energy intake of carbohydrates

45-65%

total energy intake of sugar

less than 10%

primary source of energy

carbohydrates

ketosis

low amount of carbs

occurs in untreated diabetes

what happens when glycogen storge reaches capacity

glucose if stored as fat

high sugar diets

increase LDL and decrease HDL

primary lactose intolerance

most common, cant create lactase

secondary lactose intolerance

disease damages lactase producing cells

normal fasting blood glucose levels

70-100 mg/day

insulin ______ blood glucose levels

lowers

glucagon ________ blood glucose levels

raises

type 1 diabetes

body not making insulin (autoimmune attack)

Treatment: insulin

Heath problems: heart disease, ketosis

type 2 diabetes

insulin not working well (more common)

Treatment: weight loss and exercise

Risk Factors: obesity and physical inactivity

triglycerides no double bond is

solid (fat)

triglyceride with double bond

liquid (oil)

length of carbon chain effects

absorption

essential means

not made in the body

what is the amount of energy provided by triglycerides

30-70%

subcutaneous fat

fat just below the skin

visceral fat

fat around organs

too much: heart disease, diabetes

too little: not enough energy, always cold

omega-6 fats

raise blood pressure

omega-3

decreases blood pressure

less common to eat

Active form of vitamin D

cholesterol

where is cholesterol found

foods with animal origin (meat) or synthesized in the body

Acceptable Macronutrient distribution range for fat

20-35%

which fats should be kept to a minimal

saturated (no more than 7% of total calories) and cholesterol

lipoproteins

transport large lipid molecules

chylomicron

transports fat

LDL

transports cholesterol

HDL

helps remove cholesterol

VLDLs

transports lipids made from the liver

What diet removes LDL from blood

rich in saturated fats and cholesterol

what increases HDL

physical activity

how many amino acids are there

20

9- essential

11 - non essential

Protein structure contains

nitrogen and a side chain (R-determines structure, function, and name)

transamination

transferring amino group from one to another

deamination

amino group is lost and not transferred

animal proteins contain how many essential amino acids

complete, all 9

plant proteins have how many essential amino acids

incomplete, not all 9

type of amino acid that can be absorbed

dipeptides

oligopeptides

4-9 amino acids

polypeptides

10 or more peptides

denaturation

alternation of protein structures, destroys protein function

nitrogen/protein balance

protein intake equals protein out

negative protein Ballance

protein intake is less that protein used

positive protein balance

protein intake is greater than protein used

how to find protein amount needed

body weight in kg times 0.8

functions of protein

produces tissue formation

maintain fluid balance (excess fluid in tissues - edema)

blood proteins balance pH

immune functions (antibodies are proteins- key component in immune system)

Anergy

bodys ability to fight infection is reduced

what forms glucose if carbohydrate intake is inadequate

protein

Marasmus

seen in children

starvation

protein deficiency