NTDT 200 Nutrition Concepts Exam I Study Guide Chapters 3 4 5 6 This document serves only as a guide to assist you in narrowing your study focus Any material discussed in class is fair game on exams This exam will also cover as far as we discuss on Monday of the PROTEIN chapter Chapter 3 Chyme definition p 72 when does it leave the stomach P 73 acidic ball of blah leaves the stomach when it is completely liquefied by gastric juices Sphincters names of 4 sphincters function p 71 72 74 Function of crypts and goblets in small intestine crypts tubular cells that secrete intestinal juices into small intestine goblets mucus cells coat cells Digestion begins in mouth p 70 CHO starts to digest by salivary amalase Digestive pathway from mouth to colon summary p 76 goes through GI tract flexible muscular tube Small intestine D J I p 72 three parts most digestion goes on here has villi microvilli crypts and goblets Peristalsis Segmentation p 72 uses longitudinal and circular muscles pushes food through GI tract faster in stomach slower in SI mixes chyme in stomach segmentation circular muscles pushes food along SI Digestive Enzymes their Major Actions chart p 76 saliva starts to break down CHO gastric juices starts to digest PRO pancreatic juices adds sodium bicarbonate intestinal juices enzymes bile emulsifies fat Site of most nutrient absorption p78 SI 3 types of diffusion diffusion facilitated diffusion active transport Major absorption site p 78 SI Transportation p80 vascular lymph systems which nutrients are transported by each of these vascular blood water soluble molecules and small products from fat digestion liver lymphatic system fat soluble and larger vitamins bypass liver at first Veins carries blood to from liver comes from where where does it go HPV HV p81 heart artery capillaries of organs hepatic portal vein capillaries of liver hepatic vein heart Probiotics health benefits definition p 83 living microorganisms that aid in digestive needed for healthy GI tract Homeostasis p 84 example of negative feedback loop stability in body systems negative feedback loop example secretin body senses acidic chyme in SI duodenum secretes secretin causes pancreas to secrete sodium bicarbonate to neutralize chyme 2 systems responsible for digestive absorptive processes p 84 endocrine nervous systems why important control by hormones Primary actions of GI hormones ie Gastrin HCL pancreas bicarb secretin CCK gall bladder pancreas p 85 gastrin HCL gastrin causes HCL to be released in stomach targets stomach pancreas bicarb secretin explained above targets SI CCK gall bladder and pancreas secreted when PRO and CHO is in SI slows down process Anatomy of the digestive tract and events that occur in each organ mouth esophagus stomach SI LI rectum Appendix function stores lymph cells Function of HCL makes chyme acidic uncoils pro so stomach enzymes can break it down Stomach muscles 3 types strongest in gi tract circular diagonal longitudinal pH concepts stomach small intestine after bicarb and pancreatic juices added in stomach ph of 2 in si ph of somewhat alkaline homeostasis concept hormones where they come from function what they target condensation hydrolysis bringing things together also results in water breaking things apart by add water to break bonds Chapter 4 Hydrolysis condensation of CHO p 99 condensation making a disaccharide hydrolysis breaking a disaccharide Monosach Disach Polysach Monosaccharides names types of each and where we find them other names ie monosach dextrose P 98 monasach glucose blood sugar in all disachs fructose sweetest galactose not common disach maltose 2 glucoses sucrose glucose and fructose lactose glucose and galactose polysach starch fiber glycogen Digestion absorption sites for CHO why stomach is not involved p 103 105 salivary amalase is inactivated in acidic stomach enviro no CHO digestion some in mouth most in SI Lactose intolerance change in gi bacteria vs reappearance of missing enzyme p 106 by eating yogurt with kefir change in GI bacteria but there is no reappearance of missing lactase enzyme Muscle content of glycogen vs liver glycogen storage forms of glucose Glycogen storage where and how much in each site how long does it last at rest PA p 107 2 3 storage of glycogen in liver after meal condensation adds glucose to glycogen between meals hydrolysis breaks above last day at rest a couple hours during activity 1 3 storage of glycogen in muscles released during exercise Gluconeogenesis p 109 act of changing PRO to glucagon when glycogen storage is depleted Regulating hormones insulin glucagon epinephrine from where do these come and actions in body p 109 glucose from blood goes into cells when blood sugar is high 1 insulin released pancreas purpose of insulin is lower BG levels 2 glucagon pancreas and epinephrine adrenal gland increase BG High glycemic index foods vs low Glycemic index and generally which food fall in low mod high p 110 111 Low legumes and milk products Mid whole grains veggies High cereal white bread processed food raises BG the most AMDR for CHO DRI 45 65 of energy RDA 130 g DRI for fiber 14 g for every 1000 kcal of grain intakes should come from whole grains yes Diabetes p 110 chart p 621 Diabetes type 1 2 chart applications Type 1 5 10 of all diagnosed cases autoimmune disorder need pump or injections for insulin no insulin production occurs in children Type 2 90 95 of all cases insulin doesn t work glucose accumulates in blood Normal Blood glucose levels prediabetic diabetic levels Norm 70 100g pre 101 125g diabetic 126 Probiotics prebiotics benefits Pro healthy digestive tract Pre digestion of fibers Min amount of CHO to spare PRO 50 110g AMDR for CHO DRI for fiber DRI for fiber 14 g for every 1000 kcal DVL 11 5 grams per 1000 kcal compound composed of carbon hydrogen oxygen with 3 fatty acids attached to a molecule of glycerol Chapter 5 form most dietary lipids found TG TG formed by 1 glycerol 3 fatty acids TG dairy chief source of short chain and medium chain fatty acids LCFA 12 16 carbons meat fish veggie oil MCFA 6 10 carbons dairy SCFA 6 carbons dairy degree of saturation or unsaturation due to DB factors affected by this degree Firmness at room temperature hydrogenation stability and trans cis Fatty acids more saturated firmer at room temperature exception tropical oils Saturation and bonds unsaturated and DB names of FA with 1 DB more than 1 DB saturated single bonds only oleic acid omega 9 canola and olive oil
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