Exam 2 Study Guide Chapter 3 1 Define hunger and appetite Which organ triggers feelings of hunger and satiation Hunger is the physiological drive for food nonspecific can be satiated by food Psychological effect to consume food environmental trigger 2 What effect do different macronutrients have on hunger What type of food has the highest satiation value Proteins have the highest satiety value High Fat Diet higher satiety value than carb diets High Fiber descend from stomach and cause excrement high satiety value Solid Foods more filling than liquids 3 Define the processes of digestion absorption and elimination Digestion large molecules are broken down mechanically Absorption process of taking through small intestinal wall Elimination Undigested food and waste is removed through the body 4 Know the difference between peristalsis and segmentation Peristalsis Is the circular muscles that run along intestinal wall push food through the GI track Segmentation Rhythmic contractions of the circular muscles along the intestinal wall mixes the chyme and enhances its contact with digestive enzymes and enterocytes 5 Know the role of gastrin to produce gastric juices A hormone secreted by the stomach lining cells that stimulates the gastric glands 6 Know the two different types of cells in gastric glands What is gastric juice and what is the role of each component of the gastric juice Parietal cells Secrete HCI and intrinsic factors Chiet cells Secrete pepsinogen and gastric lipase Containing Pepsin enzyme that digests protein Hydrochloric Acid HCI denatures protein and activates pepsin Gastric Lipase enzyme that digests fat Intrinsic Factor Protein that absorbs Vitamins 7 Know the role of bicarbonate in stomach and small intestine Bicarbonate s main role is to help neutralize the very acidic contents coming out of the stomach and into the small intestine This serves a protective role to help protect the lining of the small intestine from being eaten away 8 Know the enzymes produced in gastrointestinal tract mouth stomach and pancreas that facilitate the digestion of carbohydrates fats and lipids Mouth Amylase Stomach Intrinsic Factor Gastric Lipase Pepsin Pancreas Pancreatic amylase Pancreatic Lipase Protease 9 List the key hormones involved in digestion and their actions HORMONE PRODUCTION SITE TARGET ORGAN ACTION Gastrin Stomach Stomach Stimulates secretion of HCI and pepsinogen stimulates gastric utility Promotes gastric proliferation of mucosal cells Stimulates secretion of pancreatic bicarbonate neutralizes acidic chyme it also decreases gastric motility in stomach Secretin Small Intestine Duodenum Pancreas Stomach Cholecystokinin CCK Small Intestine Duodenum Jejunum Pancreas Gall bladder Stimulates secretin of pancreatic digestive enzymes Stomach stimulates gall bladder slows gastric emptying Gastric Inhibitory Peptide Small Intestine Stomach Pancreas Inhibits gastric acid secretions slows gastric emptying and stimulates insulin release 10 List the accessory organs that facilitate digestion and their roles Salivary glands produce saliva water mucus enzymes salivary amalyse Liver Produce bile to digest fats Gall bladder stores bile before release into the small intestine through the bile tract Pancreas Produces digestive enzymes and bicarbonate which are released into the small intestine via the pancreatic duet 11 Define food intolerance and food allergy Food intolerance gastrointestinal discomfort caused by certain foods that is not a result of an immune system reaction Food allergy an allergic reaction to food caused by a reaction of the immune system Chapter 4 1 List the most common types of monosaccharides and disaccharides Monosaccharaides 1 molecule glucose fructose galactose Disaccharides 2 molecules lactose maltose sucrose 2 What are the characteristics of glucose fructose and galactose Glucose it is soluable in water a monosaccharide and part of a sucrose molecule Fructose It is a simple sugar or monosaccharide found in many foods and is considered a nutrient contributing 4Kcal Galactose a monosaccharide formed when lactose is hydrolyzed into glucose and 3 What are the monosaccharides that synthesize lactose maltose and sucrose galactose Lactose galactose glucose Maltose glucose glucose Sucrose glucose fructose 4 What is the storage form of carbohydrates in animals and where in the body is it stored Carbs or stored as glucose with the liver and muscle tissue 5 Define lactose intolerance Insufficient enzyme lactose to digest the lactose containing foods Symptoms gas and cramping 6 Know what stages of carbohydrate digestion occur in the mouth pancreas and liver Mouth chewing stimulates secretion of saliva and activates salivary glands and amylase which breaks down starch into shorter polysaccharides and maltose Pancreas produces pancreatic amylase small intestine digests carbs to maltose Liver monosaccharide s are converted to glucose and transported for energy 7 List all the hormones that regulate blood glucose levels Insulin Glucagon Epinephrine 8 Define glycemic index and glycemic load Glycemic index of capability of food to raise blood glucose Glycemic load grams of carbs multiplied by Glycemic index 9 List the role of glucose as an energy source Stimulates brain functions and red blood cells 10 Define ketosis ketoacidosis and gluconeogenesis Ketosis fat breakdown during faster forms excess ketones increase blood acidity and case ketoacidosis Ketoacidosis when the body turns acidic due to ketones Glycogenesis diet is deficient in carbs makes glucose from protein 11 Know type 1 and type 2 diabetes prevalence causes and treatment Type 1 1 300 genetic unknown insulin Type 2 environmental 15 insulin weight loss Chapter 5 1 After absorption what are the possible fates of triglycerides How do each of these fates happen E g if they are being used for energy what process does fat go through 1 energy source 9 kilocalories per gram 2 energy reserve triglycerides in fat cells 3 insulation and protection visceral and subcutaneous fat 4 carrier of fat soluble compounds contribute sensory qualities to foods 2 What are the characteristics properties of saturated fatty acids versus unsaturated fatty acids Saturated hydrogen on every carbon solid butter margarin Unsaturated oils do not stack well liquid at room temp 3 Know the relationship between trans fatty acids and hydrogenation and how you can identify trans fat in real life Hydrogen atoms are added to unsaturated fats makes it solid
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