Chapter 25 Flashcards Preview

Digestive > Chapter 25 > Flashcards

Flashcards in Chapter 25 Deck (66)
Loading flashcards...
0
Q

Essential nutrients

A

Chemicals that must be ingested, body cannot manufacture adequate amount

1
Q

Nutrients

A

Chemicals taken into the body used to produce energy, building blocks for new molecules and chemical reactions

2
Q

Calorie

A

Energy necessary to raise temp of 1 gram of water 1* c

3
Q

Kilocalorie

A

1000 calories. Express amounts of energy supplies by food through metabolism

4
Q

Carbohydrates

A

Monosaccharides, disaccharides, polysaccharides (mostly plants and some lactose)

5
Q

Fructose

A

Fruit sugar

6
Q

Complex carbohydrates

A

Polysaccharides; starch, glycogen, cellulose

7
Q

Glycogen

A

Energy storage molecule in animals located primarily in muscle and liver

8
Q

Cellulose

A

Forms plant walls

9
Q

Starch

A

Vegetables, fruits, grains

10
Q

Triglycerides

A

95% lipids in body. Saturated, unsaturated, monosaturated, polyunsaturated fats and oils. Skeletal muscle energy

11
Q

Saturated fats

A

Single covalent bond. Fats of meat and dairy, eggs, coconut oil, Palm oil

12
Q

Unsaturated fats

A

One or more double covalent bond. Monounsaturated and polyunsaturated fats

13
Q

Monounsaturated fats

A

One double bond. Olive and peanut oil

14
Q

Polyunsaturated fats

A

Two or more double bonds. Fish, safflower, sunflower and corn oil

15
Q

Lecithin

A

Lipids, cholesterol and phospholipids. Body manufactures all needed

16
Q

Cholesterol

A

Steroid in liver, egg yolks, while milk, cheese, butter, meats. Not in plants. Used for bike salts and hormones

17
Q

Phospholipids

A

Major component of plasma membranes, egg yolks. Construct myelin sheath and in bile

18
Q

Alpha-linolenic acid

A

Omega 3 fatty acid. Essential. Green leaves, seeds nuts legumes

19
Q

Linoleic acid

A

Omega 6 fatty acid. Essential. Grains

20
Q

Proteins

A

Chains of amino acids. 20 kinds in body.

21
Q

Complete protein foods

A

Meat, fish, poultry, milk, cheese, eggs

22
Q

Incomplete protein foods

A

Leafy green, vegetables, grains, legumes

23
Q

Protein uses

A

Collagen, keratin, actin, myosin, help blood prevent pH change, clotting, transport oxygen, energy

24
Q

Recommended protein consumption

A

10- 35% kilocalorie

25
Q

Vitamins

A

Organic molecules that exist in minute quantities in food and are essential to normal metabolism

26
Q

Provitamins

A

Part of a vitamin that the body can assemble or modify into a functional vitamin

27
Q

Coenzymes

A

Vitamins - combine with enzymes to function

28
Q

Fat soluble vitamins

A

Can be stored (toxic) A, D, E, K

29
Q

Minerals

A

Inorganic nutrients necessary for metabolic functions

30
Q

Major minerals

A

Daily requirement 100 mg

31
Q

Trace minerals

A

Less than 100mg per day

32
Q

Mineral functions

A

4-5% body weight. Resting membrane potentials, action potential, mechanical strength

33
Q

Free radicals

A

Molecules, produced by normal metabolism that are missing an electron (oxidation)

34
Q

Antioxidant

A

Provitamin A, vitamin c and e. Donate electron to free radicals preventing oxidation

35
Q

Reference daily intakes

A
  1. Vitamins and minerals.
36
Q

Daily reference values

A

Total fat, saturated fat, chi sterol, carbohydrate, fiber, sodium, potassium, protein

37
Q

Metabolism

A

Total of all chemical reactions that occur in the body

38
Q

Catabolism

A

Energy releasing process. Large molecules broken down into smaller ones

39
Q

Anabolism

A

Small molecules are joined to form larger molecules

40
Q

Glycogen

A

Short-term energy storage molecule. Limited. Skeletal muscle and liver.

41
Q

Glycolysis

A

Carbohydrate metabolism. Glucose breaks down into two pyruvic acid molecules

42
Q

Glycolysis phases

A

Input of ATP.
Sugar cleavage
NADH production
ATP and pyruvic acid production

43
Q

Lactic acid fermentation

A

A form of anaerobic respiration. Breakdown of glucose in the absence of oxygen (makes 2 lactic acid and 2 ATP) intense exercise

44
Q

Lactic acid fermentation phases

A

Glycolysis

Lactic acid formation

45
Q

Cori cycle

A

Process of converting lactic acid to glucose

46
Q

Aerobic respiration

A

Breakdown of glucose in the presence of oxygen to produce carbon dioxide. Water, 36 ATP molecules

47
Q

Citric acid cycle (krebs cycle) steps

A

ATP production
NADH and FADH2 production
Carbon dioxide production

48
Q

Electron-transport chain

A

Fourth phase of aerobic respiration

49
Q

Free fatty acids

A

Between meals triglycerides are broken down, some are released into blood. Used by liver and skeletal muscle

50
Q

Beta-oxidation

A

Metabolism of fatty acids

51
Q

Ketogenesis

A

Formation of ketone bodies.

52
Q

Ketosis

A

Too many ketone bodies cause decrease blood pH. Starvation, specific diets, untreated diabetes mellitus.

53
Q

Absorptive state

A

Period immediately after a meal, nutrients are being absorbed. 4 hours long.

54
Q

Postabsorptive state

A

In between meals. Blood glucose levels are maintained by conversion of other molecules to glucose

55
Q

Metabolic rate

A

Total amount of energy produced and used by the body per unit of time

56
Q

BMR

A

Basal metabolic rate. Energy needed to keep resting body functional.

57
Q

Thermic effect of food

A

Second component of metabolic energy is assimilation of food.

58
Q

Muscular activity

A

30% of bodies energy

59
Q

Free energy

A

Total amount of energy liberated by the complete catabolism of food.

60
Q

Hyperplastic obesity

A

Adipocytes are both more numerous and larger than normal. Children

61
Q

Hypertrophic obesity

A

Normal number of adipocytes have increased in size. Adults

62
Q

Radiation

A

Gain or loss of heat as infrared energy between two objects that are not in physical contact (sun and body)

63
Q

Conduction

A

The exchange of heat between objects in direct contact with each other (feet and floor)

64
Q

Convection

A

Transfer of heat between body and air or water (breeze cools)

65
Q

Evaporation

A

Conversion of water from liquid to gas (requires heat)