NUR100 Nutrition
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| Gastrointestinal system consists of? | Mouth, esophagus, stomach, small and large intestines, and rectum
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| The gastrointestinal system is how long? | approximately 25 feet
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| What dose the gastrointestinal system do? | digests food and eliminates waste
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| The Lumen (mucosa, submucosa, musularis, and serosa) dose what? | secretion, digestion, absorption, motility and elimination.
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| The stomach is the | glandular and endocrine organ
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| the stomach consists of? | cardia, fundus, body and antrum
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| the stomachs function is to | begin the digestive process by cephalic phase, gastric phase and intestinal phase and is also a food reservoir
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| The pancreas is | a gland that secretes enzymes and insulin
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| the pancreases function is to | exocrine function; to secrete enzymes for digestion. endocrine function; use beta cells to produce insulin
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| The Liver is | essential for life; is used for storage, protection, and metabolism
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| the gallbladder is | used to collect, store, and concentrate of bile
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| The small intestine | consists of the duodenum, jejunum and ileum
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| the small intestines function is? | movement, digestion and absorption
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| The Large intestine consists of | the cecum, colon (ascending, transverse, descending and sigmoid colon) and canal, and rectum
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| the large intestines function is | movement, absorption, and elimination
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| Laboratory tests | blood test, urine tests, stool tests
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| radiographic tests | x-rays, upper gastrointestinal series and small bowel series, Barium enema, CT, UItrasound, endoscopy, and colonoscopy
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| assessments of history include | demographic data, family history, personal history, diet history, socioeconomic status, current health problems
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| Health assessment interview include | determines problems with nutrition and GI function, weight, problems with bowels, dietary intake, rectal bleeding
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| psychosocial factors for nutrition include | stress, depression, anorexia nervosa, and bulimia
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| the major function of nutrients are | provide energy for body processes and movement, as well as provide structural material for building and maintaining body tissues
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| essential nutrients include | carbohydrates, proteins, fats, fiber, water, vitamins and minerals
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| Nutrients are | organic, inorganic and energy-producing substances found in foods and required for body functioning
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| carbohydrates elements are | carbon, hydrogen and oxygen (CHO)
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| simple carbohydrates are | simple sugars
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| complex carbohydrates are | starches and fiber
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| sugars are | monosaccharides and disaccharides
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| carbohydrate digestion | digestion that is aided by enzymes;ptyalin, pancreatic amylase, maltase, sucrose, and lactase
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| carbohydrate metabolism is | a mojor source of energy, broken down into glucose and used or stored, insulin enhances the transport of glucose into cells
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| carbs are stored as | glycogen or fat
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| glycogen is | a larger compound molecule
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| glycogenesis is | the process of glycogen formation
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| proteins elements are | carbon, hydrogen, oxygen and nitrogen
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| proteins major functions are | tissue building, growth and maintenance, then energy
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| the 9 essential amino acids (AA) are | threonine, leucine, isoleucine, valine, lysine, methionine, phenylalanine, tryptophan, and histidine
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| the nonessential amino acids are | glycine, alanine,aspartic acid, glutamic acid, proline, hyroxyproline cysteine tyrosine, serine
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| nonessential amino acids | the body can manufacture, body reconstructs the proteins eaten into these elements
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| complete proteins | contain all essential AA; meats, fish, poultry, dairy products and eggs
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| incomplete proteins | lack 1 or more essential AA usually derived from vegetables
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| protein digestion path | mouts; pepsin, pancrease; trypsin, chymotrypsin, carboxypeptidase, and small intestine; aminopeptidase, depeptidase
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| protein storage | absorbed through the small intestine and into the blood.liver uses some AA to synthesize protein, plasma carries some
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| anabolism | building tissue
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| catabolism | breaking down proteins
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| nitrogen balance | state when nitrogen intake equals nitrogen output
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| lipids | elements-carbon, hydrogen and oxygen; hydrogen is higher in lipids than in carbs
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| lipids are | fatty acids; greasy and insoluble in water; soluble in alcohol; fats and oils
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| fats are solid at | room temperature
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| oils are liquid at | room temperature
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| saturated fatty acids | all carbon atoms filled with hydrogen, solid at room temperature
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| unsaturated fatty acids | have at least 2 carbon atoms NOT attached to hydrogen but instead have double bond; liquid at room temperature
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| cholesterol is | fatlike substance produced by the body; found in foods of animal origin: milk, egg yolks, and organ meats
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| lipid digestion path | small intestine; bile, pancreatic lipase, enteric lipase and intestinal enzyme; end products: glycerol, fatty acids, and cholesterol
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| water is | the most basic nutrient,47-55% body weight
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| waters function is | solvent, transport (blood), controls body temperature, lubricant
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| micronutrients (vitamin) | organic compound cannot be manufactured by the body, needed for metabolic processes
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| Fat soluble vitamins | A,D,E, and K
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| water soluble vitamins | C, B complex (B1,B2,B3,B6,B9,B12)
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| vitamin A | prevents night blindness, promotes growth, healthy skin and reproductive function
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| vitamin A sources | fish, sweet potatoes, leafy green vegetables, carrots, eggs, and whole milk products
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| vitamin D | helps absorption and use of calcium and phosphorus; strong bones
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| vitamin D sources | sunlight, eggs, fortified dairy products, sardines, cod liver oil, chicken liver, and fatty fish
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| vitamin E | antioxidant; prevents cell membrane damage
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| vitamin E sources | vegetable oil, nuts, seeds, olives, spinach and asparagus
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| vitamin K | helps blood clotting and bone development
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| vitamin K source | leafy green vegetables, meat milk, egg yolks, and tomatoes
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| vitamin C | promotes healing; antioxidant; improves iron absorption
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| vitamin C sources | citrus fruits, strawberries, tomatoes, potatoes, leafy vegetables, meat, fish, poultry, eggs, and dairy products
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| Thiamin B1 | coenzyme used in energy metabolism CHO found in pork, legumes, peanuts, enriched or whole grain products
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| Riboflavin B2 | coenzyme used in energy metabolism, found in dairy products, meats, eggs, enriched grain products, green leafy vegetables. deficiency is seen as skin lesions
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| niacin B3 | coenzyme used in energy metabolism, found in nuts and meats. deficiency is seen at pellagra
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| Pyridoxin B6 | coenzyme used in amino acid metabolism, found in high protein foods. deficiency is seen as nervous, skin, and muscular disorder
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| Folic acid B9 | coenzyme used in DNA and RNA metabolism; builds red blood cells. found in green vegetables, orange juice, nuts, legumes and grain products
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| cobalamin B12 | coenzyme used in DNA and RNA metabolism; builds red blood cells; cellular growth. found in fish, shell fish, meat, eggs, and dairy
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| minerals | are found in organic compounds as inorganic compounds and as free ions, not produced by the body
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| Energy is used | for voluntary activities; talking and walking. involuntary activities; breathing, enzyme secretion
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| IBW | ideal body weight; is the optimal weight recommended for optimal health
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| BMI | body mass index is wt in kg over ht in meters
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| factors that affect nutrition | development, gender, ethnicity and culture, beliefs about food, personal preferences, religion practices, lifestyles, medications and therapy, health, alcohol consumption, advertising, psychological factors
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