Human Nutrition - Exam 5..docx

Human Nutrition - Exam 5.
Define the term nutrition and why it is important to health - ANS >> -Taking in and utilizing food
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sources.
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-Important to maintain all body processes.
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Distinguish between the physiological, psychological, and social reasons people eat - ANS >> -
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Physiological: People need to regulate body functions.
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-Psychological: sight, smell, taste, salivation, hunger is mediated by the hypothalamus.
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-Social reasons: enjoy company when we eat, meals are social events
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Identify the six classes of essential nutrients for health and describe their functions - ANS >> -
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Macronutrients (energy yielding): protein, carbohydrates, lipids.
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-Protein: yield 4 kcals/gram, organic, structure of cell, regulating cell processes, information storage,
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Dexcess used for energy, CHON.
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-Carbohydrates yield 4 kcals/gram, organic, body's main source of energy, providing glucose, some
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Dcell communication CHO.
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-Lipids/Fat: yields 9 kcals/gram, organic, energy source, energy storage, thermal, signaling, structure.
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-Micronutrients: vitamins and minerals D D D




-Vitamins: 13 that are fat or water soluble, organic,
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-Minerals: 16, macro or trace elements, inorganic.
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-Water: inorganic D




List the segments of the digestive tract in order from the mouth to the colon - ANS >> Mouth,
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Dpharynx, esophagus, stomach, small intestine, large intestine, colon.
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Explain the mechanical and enzymatic processes of digestion in order of occurrence in the digestive
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tract. - ANS >> -Salivary glands: secrete enzymes that begin carb digestion, assist in mechanical
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digestion of food, soften for rest of digestion.
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-Liver: bile which aids in fat emulsion enabling absorption.
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-Pancreas: releases bicarbonate that neutralizes stomach contents, enzymes that digest protein, carbs
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Dand fat.
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-Gallbladder: stores bile for release into small intestine as needed.
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Explain how accessory organs specifically contribute to the regulation of digestion - ANS >> -
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Contribute by secreting enzymes necessary for digestion.
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,-These organs are usually hormonally mediated.
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Identify the source and function of the key enzymes and other secretions involved in digesting foods -
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DANS >> -Mouth- LINGUAL LIPASE: lipid digestion; SALIVARY AMYLASE: carbohydrate digestion.
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-Stomach- PEPSIN: proteins, activated by gastrin; GASTRIC LIPASE: lipids
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-Small Intestine- PANCREATIC LIPASE: fats; PANCREATIC AMYLASE: starch digestion, starch to maltose;
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DPANCREATIC PROTEASE: proteins; SUCRASE/MALTASE/LACTASE: breaks down disaccharides;
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DDIPEPTIDASE: further breaks down proteins in the small intestine.
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Identify the four major hormones involved in the regulation of the gastrointestinal tract and describe
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Dtheir primary action - ANS >> -Stomach- GASTRIN: signals release of other stomach enzymes, for
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Dexample activates pepsin by cleaving from pepsinogen.
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-Duodenum- SECRETIN: signals release of pancreatic juices, includes enzymes and bicarbonate, CCK:
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Dreleases pancreatic enzymes and bile, GIP: regulates insulin release, slows stomach contractions
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Ddown.

List and describe the four types of absorption that occur in the small intestine - ANS >> -Majority of
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Dwater absorption occurs in the small intestine, occurs by osmosis and is closely related to absorption
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Dof solutes, specifically sodium, water absorbed into lumen diffuses down gradient, but diffusion into
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Dbloodstream is against gradient. D D D




-Carbs: mostly ingested as polysaccharides or disaccharides that are digested by
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Dmaltase/sucrase/lactase (integral membrane proteins) in brush border enzymes. Glucose uses special D D D D D D D D D D


Dtransporters into lumen, epithelium and blood stream, occurs alongside sodium transport.
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-Protein: integral membrane proteins functioning as enzymes that further break down proteins into
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Dsmaller units, not bigger than 4 amino acids. Transporters for acidic, basic and neutral amino acids.
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-Lipids: monoglycerides and fatty acid are liberated by lipase, mixed with bile to form micelles.
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DMonoglycerides and fatty acids are absorbed into brush border. Once inside enterocyte, formed into
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Dchylomicrons which drain into the lymphatic system and then into blood, different from absorption
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Dof other nutrients.
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Apply the concepts presented in the chapter to explain common digestive tract problems - ANS >> -
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Reflux is when a small amount of acid splashes back into the bottom of the esophagus.
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-Esophageal sphincter can weaken, or diaphragm can weaken and if repeated can damage esophagus
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Dover years= GERD.
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Describe the types and structure of carbohydrates in the diet - ANS >> -Hydrocarbon chain, CHO, can
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form ring structure.
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-Disaccharides formed by condensation reactions and broken by hydrolysis (digestion).
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-Monosaccharides: Glucose- blood sugar, most readily available source of energy for body, fructose-
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Dfound in fruit, galactose- monosaccharide of the dissacharide lactose, found in milk.
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-Disaccharides: sucrose- made of glucose and fructose, table sugar, lactose- glucose and galactose,
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Dmilk, maltose: glucose and glucose, rare in diet.
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, -Polysaccharides: starch- storage form of glucose in plants, glycogen- storage form of glucose, fiber-
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Dinsoluble or soluble D D




Name foods of plant and animal sources of simple and complex carbohydrates. - ANS >> -Simple: jam,
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candy, soft drinks, brown sugar, table sugar, honey, and maple syrup
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-Complex: green vegetables, whole grains, oatmeal, pasta, potatoes, sweet potatoes
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Identify sources of artificial and alternative sweeteners - ANS >> -Aspartame-Equal or Nutrasweet,
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Dfood in beverages processed food and pharmaceuticals, dentatured by heat so cant be used in
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Dcooking, cant be ingested by people with PKU because of phenylalanine.
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-Acesulfame K- Sunett, soft drinks, candy, dairy products, instant coffee/tea, no calories and non-
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digestible excreted in urine. D D D D




-Sucralose- Splenda, synthesized from sugar, non-digestible and secreted in urine, can be used in
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Dcooking. D




-Stevia- Truvia, produced from plant leaves, not FDA approved, can be used in cooking, 300x sweeter
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Dthan sugar.D D




-Sugar alcohols- sorbital, mannitol, xylitol, chewing gum, cariostatic (doesn't effect teeth), has 2-4
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Dkcals, excess can cause diarrhea.
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-Saccharin- Sweet n Low, petroleum derivative, indigestible.
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Discuss how fiber impacts gut health - ANS >> -Fiber holds a high amount of water, promotes
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regularity and prevents constipation, reduces transit time through gut, exercises GI muscles, cell/gut
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turnover
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-Decreases risk of colon cancer D D D D




Soluble vs. Insoluble Fiber - ANS >> -Soluble fiber is found in cellular fibers, it binds bile and lowers
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cholesterol, too much can stop absorption
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-Insoluble fiber is found in structural fibers (cell wall, bran) and cellulose, indigestible by humans
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Dbecause of beta bonds, for gut motility and function.
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List the functions of carbohydrates in the body - ANS >> Energy and storage
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Identify the potential health risks associated with diets high in added sugar - ANS >> -High sugar diets
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Dcan lead to dental caries and Diabetes.
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-Caries caused by carbs fermenting that break down tooth enamel.
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-Diabetes is diagnosed by consistent elevated blood glucose levels.
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-Type 2 Diabetes, most common, caused by resistance to insulin (not enough insulin or insulin is
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Dproduced wrong), over 40s, same symptoms as type 1, risk factors (obesity, high BP, stress,
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Dincreasing age) D