HUN2000 EXAM 1

Macronutrients

Carbohydrates, proteins, and fats; required in large amounts. provide energy and support bodily functions.

Micronutrients

Vitamins and minerals (calcium/iron); required in small amounts. regulate bodily functions and promote health.

Function of carbohydrates

Provide energy.

Function of proteins

Build and repair tissues, enzymes, and hormones.

Function of fats

Long-term energy storage, insulation, and cellular support.

Function of vitamins

Aid biochemical reactions.

Function of minerals

Support bone health, nerve function, and hydration balance.

Verification of nutrition information

By using peer-reviewed research and clinical trials.

Feeling good and diet balance

No, subjective feelings do not guarantee proper nutrition.

Double-blind experiment

A study where neither participants nor researchers know who is in the control or experimental group.

Cell membrane

Surrounds each cell. regulates the movement of substances in and out

Composition of cell membrane

A phospholipid bilayer with proteins, cholesterol, and carbohydrates.

Organelles

Structures within cells that perform specific functions.

Organelle that produces energy through cellular respiration

Mitochondria.

Function of ribosomes

Protein synthesis.

Nutrient entry into a cell

Through active transport, diffusion, or endocytosis.

Enzymes

Proteins that speed up chemical reactions.

Atoms

The basic units of matter consists of protons, neutrons, and electrons

Metabolism

The sum of all chemical reactions in the body.

Cellular respiration

The process that breaks down glucose with oxygen.

Fermentation

The process that breaks down glucose without oxygen.

Location of glycolysis

In the cytoplasm.

Location of cellular respiration

In the mitochondria.

Sequence of cellular respiration

Glycolysis → Pyruvate decarboxylation → Citric acid cycle → Electron transport chain.

Homeostasis

The body's ability to maintain stable internal conditions.

Physiological pH of the body

Around 7.4.

pH of the stomach

1.5 to 3.5, due to hydrochloric acid (HCl).

Digestion

The breakdown of food into nutrients.

Absorption

The process of nutrients entering the bloodstream.

First step of digestion

Mastication (chewing) in the mouth.

Enzyme in saliva

Salivary amylase.

Function of the esophagus

Connects the mouth to the stomach.

Peristalsis

Muscle contractions that move food through the digestive tract.

Function of the stomach

Stores food, mixes it with digestive juices, and breaks down proteins.

Chyme

A semi-liquid mixture of partially digested food and gastric juices.

Organ that produces bile

The liver.

Function of bile

Emulsifies fats for digestion.

Function of the pancreas

Secretes digestive enzymes and bicarbonate.

Location of most nutrient absorption

In the small intestine.

Villi and microvilli

Structures that increase surface area for absorption in the small intestine.

Elements that make up carbohydrates

Carbon, hydrogen, and oxygen.

Monosaccharide

A simple sugar (e.g., glucose, fructose, galactose).

Disaccharide

Two monosaccharides joined together (e.g., sucrose, lactose, maltose).

Polysaccharide

A complex carbohydrate (e.g., starch, glycogen, fiber).

Fiber

A type of carbohydrate that the body cannot digest.

Importance of fiber

It promotes gut health, regulates blood sugar, and lowers cholesterol.

Difference between insoluble and soluble fiber

Insoluble fiber aids digestion; soluble fiber lowers cholesterol.

Glycemic index

A measure of how quickly a food raises blood sugar.

Excess glucose

It is stored as glycogen or converted to fat.

Hormone that lowers blood glucose

Insulin.

Hormone that raises blood glucose

Glucagon.

Type 1 diabetes

The body does not produce insulin.

Type 2 diabetes

The body becomes resistant to insulin.

nucleus

contains genetic material DNA

mitochondria

produce energy through cellular respiration

endoplasmic reticulum

transports proteins and lipids

golgi apparatus

modifies, sorts, and packages proteins

lysosomes

break down waste and damaged cell parts

what is the form of energy used by cells

ATP adenosine triphosphate

pH of the mouth

6.2 to 7.6

pH of the small intestine

6 to 7.4; regulated by bicarbonate from the pancreas

what enzymes are present in the mouth

salivary amylase

pH?

how acidic or alkaline a substance is

what is bolus

a chewed mass of food mxed with saliva, ready to be swallowed and moved down to the esophagus

cardiac sphincter

a muscle at the bottom of the esophagus that regulates food entry into the stomach

correct sequence of events from entry into the GI tract to the end of the GI tract

mastification, digestion, absoroption, excretion

what is secreted from the cells of the stomach

Mucus, HCl, and pepsinogen.

what is the role of the pyloric sphincter

controls the release of chyme form the stomach into the small intestine

function of the small intestine

majority of digestion and nutrient absorption

function of large intestine

absorbs water and electrolytes, ferments some fibers

prebiotics

non-digestible fibers that act as food for beneficial gut bacteria

probiotics

live beneficial bactera can be consumed through foods or supplements to improve the balance of gut microbiota

water soluble nutrients

absorbed into capillaries

fat soluble nutrients

absorbed into the lymphatic system

fermentable fiber

brojen down by bacteria in the gut to produce gases and short chain fatty acids

non fermentable fiber

not broken down and adds bulk to stool

where doe CHO absoroption take place

small intestine