NTDT 200 Nutrition ConceptsExam I Study Guide Chapters 3,4,5,6This 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 alsocover as far as we discuss on Monday of the PROTEIN chapter.Chapter 3Chyme 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 juicesSphincters; names of 4 sphincters; function p.71, 72, 74Function of crypts and goblets in small intestine- crypts: tubular cells that secrete intestinal juices into small intestine- goblets: mucus cells; coat cellsDigestion 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 tubeSmall intestine- D, J, I p. 72- three parts; most digestion goes on here; has villi, microvilli, crypts, and gobletsPeristalsis/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 SIDigestive 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 fatSite of most nutrient absorption, p78- SI3 types of diffusion- diffusion- facilitated diffusion- active transport Major absorption site p 78- SITransportation, 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 firstVeins 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 heartProbiotics, 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 chyme2 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 & pancreasp 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 processAnatomy of the digestive tract and events that occur in each organ- mouth- esophagus- stomach- SI- LI- rectum Appendix function- stores lymph cellsFunction 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 alkalinehomeostasis 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 4Hydrolysis/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 SILactose 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 ½ day at rest, a couple hours during activity - 1/3 storage of glycogen in muscles- released during exerciseGluconeogenesis 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 high1. insulin released (pancreas) – purpose of insulin is lower BG levels2. glucagon (pancreas) and epinephrine (adrenal gland ) --- increase BGHigh glycemic index foods vs. low Glycemic index and generally which food fall in low, mod, high p.110-111Low: legumes and milk productsMid: whole grains, veggiesHigh: cereal, white bread, processed food --- raises BG the mostAMDR for CHODRI: 45-65% of energyRDA: 130 g DRI for fiber: 14 g for every 1000 kcal½ of grain intakes should come from whole grainsyesDiabetes, p. 110; chart p. 621 Diabetes – type 1 & 2 (chart)/applicationsType 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 bloodNormal Blood glucose levels, prediabetic & diabetic levelsNorm: 70-100g pre:101-125g diabetic: <126Probiotics, prebiotics – benefitsPro: healthy digestive tractPre: digestion of fibersMin. amount of CHO to spare PRO50-110gAMDR for CHO/DRI for fiberDRI for fiber: 14 g for every 1000 kcalDVL 11.5 grams per 1000 kcalChapter 5form most dietary lipids found = TG- TG formed by 1 glycerol, 3 fatty acidscompound composed of carbon, hydrogen, oxygen with 3 fatty acids attached to a molecule of glycerol - TGdairy =chief source of short-chain and medium-chain fatty acidsLCFA = 12-16 carbons; meat, fish, veggie oilMCFA = 6-10 carbons; dairySCFA = >6 carbons; dairydegree of saturation or unsaturation due to DB- factors affected
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