exam 2 study guide

by eating all 6 nutrient categories

Approximately 5% of our tissue is replaced with new tissue. How can ensure this is done appropriately?

carbs, fats proteins vitamins minerals and water

What are we (tissues, organs, systems, cells) made up of (hint: there 6 main categories)

digestion

mechanical and chemical process to hydrolyze macronutrients into their absorbable forms

absorption

absorbable units of macronutrients move from small intestine to blood

sight and smell

when does digestion begin

role of salivary glands

produce amylase (starches) and lypase (fats) and helps to lubricate food

role of esophagus

passes food down into the stomach via peristalsis

peristalsis

wave like motion

role of the stomach

mix churn liquify good, produces HCL and pepsin (protein) sterilizes food, helps to activate pepsin

role of small intestine

• main site of digestion and absorption

  • produces 3 enzymes (sucrase, lactase, maltase) that finalize disaccharide digestion

liver

produces bile (fats)

gallbladder

stores bile

large intestine

absrobs sodium and water and the main site of gut bacteria (microbiota)

epiglotus

covers airway to allow food in the esophagus

where and when absorption occurs

when all macronutrients are hydrolyzed into their small parts,

amino acids, glucose fructose galactose and glycerol and fatty acids

• occurs in small intestine

small intestin

main site of digestion and absorption

organs that take part in digestion

mouth, esophagus, stomach, small intestine, large intestine

assisting organs

• salivary glands

• liver/ gallblladder

• pancreas

delays gastric emptying

what action does fiber have in the stomach

when digestion is completed

once all nutrients are in their absorbable units

• glucose fructose, galacrose, amino acids, glycerol and fatty acids, vitamins and minerals are released from food and activated

stomach pepsin

where does protein digestion begin

pancreatic trypsin

what finalized protein digest

mouth lipase

where does fat digestion begin

pancreatic lipase

what finalizes fat digestion

mouth amalyze

where does carb digestion begin

sucrase, maltase and lactase

what finalizes carb digestiion

keep it clean and healthy

what action does fiber have on the gastrointestional tract

delays gastric emptying

what action does fiber have on stomach

digestion

maintenance of the gastrointestional tract is met thru ______________

simple sugar, glucose, galactose and fructose

monosaccharides

disaccharides

simple sugar, sucroce, lactose and maltose

starch

polysaccharides

sugar

disaccharide and monosaccharide on food label

sucrsse, maltsae and lactase

what enxymes break up sucrose, maltose and lactose

glucose and fructose

2 monosaccharides make up sucrose

glucose and glucose

2 monosaccharide make up maltose

glucose and galactose

2 monosaccharides make up lactose

lactase

if someone is lactose intolerant, what are they lacking that is causing the intolerance

absorb as it

vitamins and minerals are not digested they are ____________

glycogen

stored form of glucose

• stored in liver and muscle

 carbohydrates after they are digested and absorption begins

• Monosaccharidesconvert into glucose.

• Anything left over  glycogen 

• anything left over  stored as fat

energy is made

in the mitocondria inside the red blood cell

hydrolysis

splitting things up/ breaking down nutrients

condensation

putting things togther

simple diffusion

doesnt require energy

required energy

facilitated diffusion

2 sphincters that are connected to somach

• lower esophageal sphincter and pyloric sphincter

main site

small intestine is the ________ of absorption

lactose intolerance

 A deficiency or complete lack of the enzyme Lactase

water

When increasing fiber in your diet, what else do you need to increase

trigger for IBS

A variety of things as IBS is functional in nature – stress, certain foods,inflammation

segmentation

circulation motion that occurs in the intestine to help move food down the small intestine

peristalsis

wave like motion that occurs in the esophagus to help push food down into the stomach

chyme

Bolus of food after it has been liquified in the stomach

4 types of tissue

• Epithelial tissue (skin),

• connective tissue (blood, tendons,cartilage),

• muscle (skeletal, smooth, cardiac),

• neural (nerve, neurons, brain)

no

 Is IBD the same thing as IBS

best treatment for ulcers and GERD

Small frequent meals and avoid spicy foods, caffeine,acidic foods

7 calories

How many calories per gram of alcohol

4

calories per carb

 glycemic index

The extent at which carbohydrates are absorbed and affect blood glucose levels

high or low glycemic index

o

White potatoes – high

o

Sweet potatoes – low

o

Regular carrots – low

o

Baby carrots – high

o

Nuts – low because they do not have carbs!

o

Bell peppers – low

o

White bread – high

o

Whole wheat bread – low

High fructose corn syrup

commonly used sugar

• Inexpensive, sweet, and palatable

sucrose

What is the scientific name for table sugar

no unless in excess

Do carbohydrates cause weight gain

Sugar alcohols (mannitol, sorbitol)

What sugars can cause diarrhea if consumed in large quantities

no

Do artificial sweeteners promote weight loss or reduce risk of diabetes

Stevia or Monk fruit

Which sweetener(s) do we as professionals recommend most often

is aspertame safe

According to the FDA yes, according to the World Health Organization No

• 4 cals per gram

• not recommended for daily consumption

  • made of amino acids so has 0 cals from sugar

natural

Is stevia an artificial sweetener or a natural sweetener

saccharine

Which artificial sweetener was original made to help with sugar shortages during WW1 and WW2

people with PKU eat aspartame

Individuals with PKU are unable to properly breakdow phenylalanine, which aspartame is made of, therefore they must avoid it at all cost. If they do not avoid it, it can build up in the brain and cause brain damage

starch examples

• potatoes

• wheat bread

• brown rice

• pasta

• corn

sugar examples

• broccoli

• bananas

• apples

• carrots

starch vs sugar

A sugar is made up of 1 or 2 monosaccharides (glucose, fructose, galactose, sucrose, maltose, lactose) while starches are made up of more (polysaccharide)

None cause weight gain unless overconsumption

Do starches cause weight gain? Sugars? Proteins? Fats? Explain why or not

role of fiber

Helps to relieve constipation, decrease cholesterol absorption, helps to feel fuller (increase satiety), keeps the gut clean, decreases the risk of multiple chronic diseases

constipation

increasing fiber too fast can cause

type 1 DM

• insulin deficiency – the pancreas loses the ability to produce insulin

• risk factors- Environmental such as viral infections after birth

• treated with exogenous insuin

• not reversable

type 2 dm

• early stages: insulin resistance – the cells resist insulin to allow glucose inside the cell. Advanced stages: insulin resistance AND insulin deficiency (the pancreas becomes exhausted)

• risk factors- obesit

• treated by controlled and consistent carbs with every meal with healthy protiens and fats

• not reversible

type 2 diaberes

What is a woman who has had gestational DM at high risk of developing later in life

gestational dm

type 2 dm in pregnanct

• risk factors same as type 2 but with hormones

• reverable

pre diabtes

• insulin resistance

• risk factore- obesit

• treated with diet and excercise and revesible

during a meal

when is insulin secreted

allow glucose inside cell

role of insulin

during fasting states

when is glucagon secreted

• when one has not eaten for about 5 hours

glucogen

To make glucose out of non-glucose sources such as glycogen, proteins and fats

consequences of uncontrolled diabetes

Heart disease, poor healing, blindness, amputations, and kidney disease

• not reversible

hyperglycemia symtpms

Excessive urination, excessive thirst, excessive hunger,nausea

blood sugar too high

hypoglycemia symtpms

Irritability, confusion, fatigue

• blood sugar is too low

treat hypoglycemia

15/15 rule

consume15 grams of carbs and check blood sugar again 15 minutes later

adolescence

onset of type 1 dm

adulthood

onset of type 2 dm

most common diabetes

type 2

no energy is made inside the cell

If someone has high levels of blood sugars, do they have energy

fiber protein and fat

What helps to slow absorption of carbohydrates, therefore helping to control blood sugars

Excess blood glucose has different end points

Stored as glycogen, stored as fat, attacks the nerves and blood vessels in the extremities and eyes, excreted in the urine

meal timing for diaberes

• regular meals and snack

false

body stores protiens

role of protein

Serves as structural material, basic components of chemicals hormones and enzymes, helps to repair protein containing tissues, immune system, can serve as an energy source

sickle cell anemia

The improper sequencing of the protein that makes a red blood cell, causing it to be sickle in shape. This causes challenges in transporting oxygen as well as energy to the body