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Nutrition chp 4
| Question | Answer |
|---|---|
| What are the four primary types of tissues? | epithelial, connective, muscle, and nervous tissue |
| epithelial tissue | covers body surfaces and lines cavities; protects, absorbs, secretes, and filtrates |
| connective tissue | most abundant and diverse tissue including bone, cartilage, fat, tendons, ligaments; functions: supports protects, transports, stores energy |
| muscle tissue | specialized for contraction including skeletal, cardiac, and smooth; functions: movement, posture, heat production, propulsion of substances |
| nervous tissue | found in brain, spinal cord, and nerves; functions: communication, coordination, and control |
| GI tract | mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum, anus |
| mouth | mechanical digestion + saliva starts carbohydrate breakdown |
| pharynx | swallowing pathway |
| esophagus | moves food to stomach |
| stomach | mixes food, begins protein digestion |
| small intestine | major site of digestion and nutrient absorption and includes the duodenum, jejunum, and ileum |
| large intestine | absorbs water, forms feces |
| accessory organs | don't directly touch food, but are essential for digestion; salivary glands, liver, gallbladder, pancreas |
| salivary gland | produces saliva and enzymes |
| liver | makes bile, processes nutrients |
| gallbladder | stores and releases bile |
| pancreas | produces digestive enzymes and bicarbonate |
| digestion | process of breaking down food into smaller molecules your body can absorb and includes mechanical and chemical digestion |
| What are the layers of the GI tract wall? | mucosa, submucosa, muscularis, serosa |
| mucosa | directly touches food and works to secrete, absorb, and protect; includes the epithelium, lamina propria, and muscularis mucosae |
| submucosa | supportive connective tissue layer that contains blood vessels, lymphatics, and submucosal nerve plexus |
| muscularis | two layers of smooth muscles including the inner circular layer and outer longitudinal layer; works to mix and move food |
| serosa | outermost layer that is made of the serosa (membrane covering organ is abdominal cavity) and adventitia (connective tissue layer) |
| How is bicarbonate used in the digestive tract? | neutralizes stomach acid in the small intestine |
| segmentation | all about mixing, not moving; breaks sown chyme into segments, mixes chyme with digestive enzymes and bile |
| peristalsis | pushing contents forward by contraction of circular and longitudnal muscles |
| upper esophageal sphincter | b/w pharynx and esophagus, controls swallowing, prevents air from entering the esophagus |
| lower esophageal sphincter | b/w esophagus and stomach, prevents stomach acid from refluxing upward |
| pyloric sphincter | b/w stomach and duodenum, releases chyme in small intestine, prevents overwhelming the duodenum with acid |
| ileocecal valve | b/w ileum and large intestine, prevents backflow of bacteria-rich colon contents into small intestine, controls entry of chyme into colon |
| anabolic reaction vs catabolic reaction | anabolic- build molecules, requires energy (endergonic), uses small building blocks catabolic- breaks down molecules, releases energy (exergonic), produces small molecules |
| amylase | enzyme that breaks down starch into smaller carbohydrates; comes from salivary glands and pancreas |
| lipase | enzyme that breaks triglycerides into fatty acids and monoglycerides; comes from glands on the tongue, stomach, and pancreas |
| pepsin | enzyme in the stomach that breaks proteins into smaller peptides; comes from stomach |
| maltase | enzyme in SI that breaks maltose into two glucose molecules; comes from microvilli in SI |
| sucrase | enzyme that breaks sucrose into glucose and fructose; comes from microvilli in SI |
| lactase | enzyme that breaks lactose into glucose and galactose; comes from microvilli in SI |
| What are the 5 basic tastes present on the tongue? | sweet, sour, salty, bitter, umami (savory) |
| swallowing mechanisms | oral phase (voluntary), pharyngeal phase (involuntary), and esophageal phase (involuntary) |
| What hormones are secreted by the stomach? | gastrin, ghrelin, somatostatin |
| What is heartburn caused by? | when stomach acid flows backward into the esophagus; key problem is the lower esophageal sphincter not closing properly or relaxing at the wrong time |
| HCL (hydrochloric acid) | strong acid produced by the parietal cells of stomach that helps activate pepsin, denatures proteins, kills pathogens, absorbs nutrients, stimulate hormones |
| pepsinogen | inactive precursor of pepsin |
| gastric lipase | fat-digesting enzyme produced by the chief cells of stomach |
| gastrin | hormone released by G cells in stomach that stimulates gastric acid secretion and promotes stomach motility |
| How is chyme produced? | produced by mechanically and chemically breaking down food into semi-liquid mixture |
| How are stomach walls protected from being digested? | thick mucus barrier, tight junctions b/w epithelial cells, rapid cell turnover, controlled enzyme activation, adequate blood flow |
| What nutrients does the stomach absorb? | water, alcohol, certain drugs, some minerals, short-chain fatty acids |
| What substances are absorbed in the small intestine? | carbohydrates, proteins, lipids, water-soluble vitamins, minerals, water, bile salts |
| villi | tiny finger-like projections lining the inside of the small intestine and maximize surface area; work to supports efficient nutrient absorption |
| microvilli | tiny, microscopic projection on the surface of enterocytes to maximize surface area; work to complete digestion right at absorption site, absorbs nutrients, protects ad regulates gut contents |
| What is the life span of absorptive cells? | about 2-5 days |
| What enzymes are used in the small intestine? | pancreatic and brush-border enzymes (on microvilli) |
| glycocalyx | carbohydrate-rich coating that cover microvilli; holds digestive enzymes in place and creates a selective barrier b/w the luman and cell surface |
| passive diffusion | movement of molecules across a membrane from high concentration to low concentration without using energy |
| facilitated diffusion | movement of molecules across a membrane from high concentration to low concentration using a transport protein, but without energy |
| active absorption | movement of nutrients across the intestinal membrane using energy, usually against a concentration gradient |
| endocytosis | process where a cell engulfs material by wrapping its membrane around it and bringing it inside and it requires energy |
| rotavirus | virus that infects the small intestine, damaging the villi and reducing absorption |
| circulatory system | body's transport network that moves blood, nutrients, gases, hormones, and waste products to keep every cell alive and functioning |
| hepatic portal vein | large vein that carries nutrients-rich, oxygen-poor blood from the digestive organ to the liver before it enters general circulation |
| Where are the nutrients delivered to and from in the hepatic portal vein? | where nutrients come from: glucose, amino acids, water-soluble vitamins, minerals, water, electrolytes, short-chain fatty acids, some alcohol, hormones. where nutrients delivered to: liver |
| lymph | clear watery fluid that circulates through the lymphatic system; the bodies recycling and immune-surveillance fluid |
| What substances does the large intestine secrete? | mucus, bicarbonate, potassium, chloride, water |
| What nutrients are absorbed in the large intestine? | water, electrolytes, short-chain fatty acids, some vitamins |
| probiotics (definition, uses, examples) | live microorganisms that support a healthy gut microbiome ex: kefir, kimchi, sauerkraut, kombucha |
| Fill in the blank. Fiber/starches not digested by SI are fermented by ____ in LI to form _____. | bacteria; short-chain fatty acids |
| What dietary factors affect gastroesophageal reflux disease? | Foods that relax the LES: chocolate, peppermint, high-fat foods, alcohol, caffeine Food that increases stomach acid: coffee, carbonated drinks, tomato products, citrus fruits, spicy foods |
| What is the leading cause of peptic ulcer disease and how is it treated? | helicobacter pylori infection; treated with two antibiotics, proton pump inhibitor, and sometimes bismuth |
| How do gallstones form and how are they treated? | they form through an imbalance in bile composition either by too much cholesterol, too much bilirubin, or gallbladder stasis; if symptoms are present, they are treated by a cholecystectomy, ERCP, or medication |
| What are carbohydrates that contribute to intestinal gas and causation? | contribute: oligosaccharides, resistant starches, soluble fibers, sugar alcohols, lactose causations: carbs are not broken down by SI and eventually reach the LI, and the bacteria ferments it |
| What are some effects of fiber? | improves GI motility, feeds gut bacteria, helps regulate blood glucose, lowers blood cholesterol, enhances satiety, supports healthy bowel microbiota, reduced risk of certain disease, helps normalize still consistency |
| Celiac glutens and treatments | glutens: wheat, barley, rye, triticale treatments: strict lifelong avoidance of gluten |
| hemorrhoids | swollen dilated veins in the anal canal; can either be internal or external |
| laxatives | bulk fiber- mimic effects of natural laxatives osmotic- pulls water in stimulant- speeds motility softener- mixes water into stool lubricant- coats stool |
| mineral oil concerns with laxatives | interferes with absorption of fat-soluble vitamins, risk of aspiration, decrease absorption of medications, dependence, and impaired bowel function |
| What is some general information about IBD (inflammatory bowel disease)? | inflammation of GI tract; main types include Chron's disease and ulcerative colitis |
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