Nursing Nutrition Objectives - Chapter 3 to 5: Digestion, Carbohydrates, Lipids (Vocabulary)

Vocabulary flashcards covering key digestion, carbohydrate, and lipid concepts from the lecture notes.

Digestive Organs

Mouth, esophagus, stomach, small and large intestines, rectum, plus accessory organs (liver, gallbladder, pancreas) involved in digestion.

Mouth

Entry point for digestion where mechanical chewing and chemical digestion with salivary amylase begin.

Bolus

Soft mass of chewed food mixed with saliva ready to be swallowed.

Esophagus

Muscular tube that transports bolus to the stomach via peristaltic waves.

Stomach

Sac where food is churned and mixed with gastric juices to form chyme.

Chyme

Semiliquid mass of partly digested food released from the stomach into the duodenum.

Small Intestine

Primary site of digestion and absorption; digestion aided by pancreatic and intestinal enzymes; lined with villi and microvilli.

Intestinal Flora

Beneficial bacteria in the gut that aid digestion, synthesize vitamins, and protect against pathogens.

Segmentation

Alternating muscle contractions in the intestines that mix chyme with digestive juices.

Wall of the Small Intestine

Inner lining rich in villi and microvilli to maximize the surface area for absorption.

Nutrient Absorption

Process by which carbohydrates, proteins, nucleic acids, vitamins, minerals, salts, and fats pass into the blood or lymph.

Large Intestine

Absorbs water and electrolytes; forms and stores feces.

Feces

Waste material composed of fiber, bacteria, and water.

Hepatic Portal System

Blood vessels that transport nutrient-rich blood from the GI tract to the liver for processing.

Liver Functions

Processes nutrients, produces bile, detoxifies blood, stores vitamins and minerals.

Regulation of Stomach pH

Gastric acid secretion is regulated by gastrin, histamine, and neural input to maintain an acidic pH around 1.5 to 3.5.

Pyloric Sphincter

Muscular valve that regulates chyme release from the stomach into the duodenum; signals regulate release.

Pancreatic Bicarbonate Release

Secretin-stimulated bicarbonate release neutralizing acid in the small intestine.

Gallbladder Stimulation

Cholecystokinin (CCK) triggers bile release in response to fat in the duodenum.

Fat Absorption Motility

CCK slows intestinal motility to enhance fat digestion and absorption.

Choking

Blockage of the airway by food.

Vomiting

Forceful expulsion of stomach contents through the mouth.

Diarrhea

Frequent, watery stools due to increased motility or infection.

Constipation

Infrequent or hard stools often due to low fiber or fluid intake.

Heartburn

Reflux of stomach acid into the esophagus.

Belching

Air expelled from the stomach through the mouth.

Structure of Carbohydrates

Carbohydrates are composed of carbon, hydrogen, and oxygen in the ratio (CH2O)n.

Monosaccharides

Simple sugars; examples include glucose, fructose, and galactose.

Glucose

Primary energy source for the body.

Fructose

Sugar found mainly in fruits.

Galactose

Sugar that is part of lactose in milk.

Condensation

Chemical reaction that links monomers by removing water.

Hydrolysis

Chemical reaction that breaks molecules apart with water.

Disaccharides

Carbohydrates formed by two monosaccharides; examples are sucrose, lactose, and maltose.

Sucrose

Glucose joined with fructose.

Lactose

Glucose joined with galactose.

Maltose

Two glucose units linked together.

Complex Carbohydrates

Polysaccharides such as glycogen and starch that store energy.

Glycogen

Animal storage form of carbohydrate.

Starch

Plant storage form of carbohydrate.

Carb Digestion & Absorption

Begins in the mouth with amylase and continues in the small intestine; absorbed as monosaccharides.

Lactose Intolerance

Inability to digest lactose due to low lactase enzyme activity.

Glycogenesis

Formation of glycogen for storage.

Glycogenolysis

Breakdown of glycogen into glucose.

Gluconeogenesis

Formation of glucose from non-carbohydrate sources.

Blood Glucose Maintenance

Regulation of blood glucose by insulin and glucagon to keep normal range (approximately 70–110 mg/dL).

Epinephrine Effects

Stress hormone that raises blood glucose by stimulating glycogen breakdown.

Sugar Health Effects

Sugar consumption is linked to dental caries and obesity; hyperactivity evidence is inconclusive.

Carb Recommendations

Carbohydrates should comprise about 45–65% of daily calories, emphasizing complex carbohydrates.

Hypoglycemia

Abnormally low blood glucose.

Glycemic Response

Rate and extent of rise in blood glucose after carbohydrate consumption.

Cellulose

Insoluble dietary fiber from plant cell walls.

Hemicelluloses

Fiber consisting of mixed soluble and insoluble components.

Pectins

Soluble fiber from fruits that forms gels.

Gums & Mucilages

Soluble, gel-forming fibers.

Lignin

Insoluble, woody component of plant cells.

Phytic Acid

Compound in fiber-rich foods that can bind minerals and reduce mineral absorption.

Health Effects of Fiber

Fiber improves bowel function, lowers cholesterol, helps regulate blood glucose, and may reduce colon cancer risk.

Fiber Intake Recommendation

Suggested intake of 25–38 g per day depending on age and sex.

Diverticulosis

Small pouches (diverticula) in the colon wall, often from a low-fiber diet.

Raw Sugar

Unrefined sugar.

Turbinado

Lightly refined sugar variant.

Molasses

Syrup byproduct of sugar processing.

Granulated

Common table sugar.

Confectioner
60s Sugar

Powdered sugar.

Brown Sugar

Sugar containing molasses.

Maple

Derived from maple tree sap sugar.

Dextrose

Another name for glucose.

FDA Approved Artificial Sweeteners

Sweeteners approved for use in foods: aspartame, sucralose, saccharin, acesulfame-K, neotame, advantame.

Artificial Sweeteners Under Review

Stevia (now approved) and monk fruit extract under evaluation at times.

Sugar Alcohols

Xylitol, sorbitol, and mannitol; provide fewer calories and have a smaller effect on blood glucose.

Low-Carb Dieting

Diet approach that reduces carbohydrate intake; short-term weight loss may occur with varying long-term health effects.

Triglycerides

Main form of fat in foods and the body; glycerol bound to three fatty acids.

Fatty Acids

Carbon chain molecules of fats; can be saturated, monounsaturated, or polyunsaturated.

Saturated Fat

Fat with no double bonds between carbon atoms.

Monounsaturated Fat

Fat with one double bond in the carbon chain.

Polyunsaturated Fat

Fat with multiple double bonds in the carbon chain.

Hydrogenation

Process of adding hydrogen to unsaturated fats to make them more solid and shelf-stable.

Cis

Hydrogen atoms on the same side of the double bond; typical in natural unsaturated fats.

Trans

Hydrogen atoms on opposite sides of the double bond; associated with higher heart disease risk.

Arachidonic Acid

Omega-6 fatty acid involved in inflammation and immune responses.

Docosahexaenoic Acid (DHA)

Omega-3 fatty acid important for brain and eye development.

Eicosanoids

Hormone-like substances derived from fatty acids that regulate inflammation and other processes.

Phospholipids

Major component of cell membranes; contain a phosphate group.

Sterols

Cholesterol and related compounds essential for vitamin D synthesis and steroid hormones.

Atherosclerosis

Hardening and narrowing of arteries due to plaque buildup and inflammation.

Hydrophobic

Water-repelling property of fats.

Hydrophilic

Water-attracting property of some molecules, including certain parts of fats.

Lipid Digestion

Begins in the small intestine with bile and pancreatic lipase.

Lipid Absorption

Fatty acids and monoglycerides absorbed via micelles and reassembled into triglycerides inside intestinal cells.

Lipoproteins

Particles that transport lipids in the blood, including chylomicrons, VLDL, LDL, and HDL.

Chylomicrons

Lipid-carrying lipoproteins formed in the intestinal cells after fat absorption.

VLDL

Very low-density lipoprotein, transports triglycerides from the liver.

LDL

Low-density lipoprotein; often called bad cholesterol, carries cholesterol to tissues.

HDL

High-density lipoprotein; often called good cholesterol, helps remove cholesterol from tissues.

Lipid-Related Hormones & Enzymes

Enzymes and hormones regulating fat metabolism: lipoprotein lipase, hormone-sensitive lipase, leptin, adiponectin, resistin, visfatin.

Lipoprotein Lipase

Enzyme that hydrolyzes triglycerides in lipoproteins into fatty acids for uptake.

Hormone-Sensitive Lipase

Enzyme that mobilizes stored fat by hydrolyzing triglycerides in adipose tissue.

Leptin

Hormone that signals fullness and helps regulate energy balance.

Adiponectin

Hormone that enhances insulin sensitivity and fatty acid oxidation.