Nutrition exam 2

organization of human body (6)

chemical-cell-tissue-organ-organ system-organism

atom

smallest portion element

atom nucleus contains (2)

proton, neutrons

atom electrons sit in ... and are stable at what number?

valence shell, stable at 8 e-

molecule

2+ atoms joined by chem. properties

comple molecule

Large molecules made up of subunits

in molecular formula the subscript means...

# of atoms

in molecular formula the number means...

# of molecules

element def., what element most common body?

A pure substance made up of only one type of atom, oxygen (65%)

cation

net + charge = Loss e-

anion

net - charge = Gain e

redox rxn (reduction, oxidation) (OIL-RIG)

Transfer of electrons= Gives e = oxidized Receives e = reduced OIL = oxidation is loss RIG = reduction is gain

free radicals

Molecules with unpaired electrons = unstable Initiates cascade of disturbances = steals e from molecules if not stopped = oxidative stress (aging, heart disease, cancer, etc)

antioxidants

Protective effect = can interrupt the free radical cascade Stop free radicals damage

ionic bonds

cation and anion attract (stolen e-) NaCl

covalent bonds

share e- H2O

types covalent bonds (2)

polar = unequal sharing --> hydrophilic non-polar = equal sharing --> hydrophobic

hydrogen bonds

weak bonds

condensation rxn

make, releases H2O

hydrolysis run

break, added H20

pH acid

0-7

pH neutral

7

pH bases (alkaline)

7-14

what does buffer do? found where?

resist pH change blood, kidneys, lungs

acidosis

mild headache, loss appetite starvation, diabetes

alkalosis

excess vomiting overuse laxatives hyperventilating

diabetic ketoacidosis

No glucose in cells → fat breakdown for energy → ketone production → cause acidic blood

homeostasis

balance, controlled nervous and endocrine sys.

what is hormone

chemical messenger, stimulate response

cell membrane

Provides protective boundary between intra and extracellular environments

lysosome

Contains digestive enzymes that break down protein, lipids, nucleic acids Removes and recycles waste

nucleus

Contains DNA which provides coded instructions for protein syn.

cytoplasm

Gel-like substance inside cell that contains organelles proteins, electrolytes, and other molecules

smooth ER

Involves lipid synthesis No ribosomes = no protein synthesis

rough ER

Ribosomes = builds process proteins

Golgi apparatus

Membrane sacs that process and package proteins

mitochondria

Produces most energy (atp) of cell

passive transport mechanisms (3)

simple diffusion = high to low conc. faccilitated diffusion = transport protein high to low osmosis = water flow, low solute conc - high solute conc.

active transport mechanisms (3)

carrier mediated active transport = transport protein low to high conc. exocytosis = vesicle out of cell endocytosis = vesicle into cell

primary tissue types (4)

epithelial, connective, neural, muscle

epithelial tissue

Covers and lines body, organs, cavities

connective tissue

Provides structure to body b binding and anchoring body parts

neural tissue

Role in communicating by receiving and responding to stimuli

muscle tissue

Contracts and shortens when stimulates

organ level

Group of tissues that combine to carry out coordinated functions

digestive system consists of.. (2)

GI organs and accessory organs

basic process digestion (4)

ingestion, digestion, absorption, excretion

GI organs (5)

mouth, esophagus, stomach, small intestine, large intestine

mouth

Chews,mixes food with saliva and beguin mechanical digestion

esophagus

carries food from mouth to stomach

stomach

Adds acids, enzymes, and gastric juice while grinding it into a semi liquid

small intestine

Breaks down nutrients using enzymes produced by sm intestine and pancreas, nutrients absorbed into blood and lymph

large intestine

Absorbs water and some minerals and vitamins

tissue layers GI tract

serosa, muscularis, submucosa (contains circulatory and lymph vessels), mucosa, lumen

accessory organs (4)

salivary glands, liver, gallbladder, pancreas

sphincter between esophagus and stomach

esophageal sphincter

what do sphincters do

allows no back flow

time for food pass from out to anus

24-72 hours

in mouth food is ..

food

in esophagus food is...

bolus

in stomach and small intestine food is...

chyme

in large intestine food is...

waste

mechanical digestion occurs how (3)

mastication, peristalsis, segmentation

chemical digestion involves ...

enzymes

protein enzyme

promises/ peptidases

carbohydrate enzyme

amylases

fat enzyme

lipases

enzyme characteristics (5)

bind, break, participate, catalysts, create

cephalic phase

early signaling prepares GI tract for digestion

digestion beings...

mechanical - mouth chemical - saliva (some digestion carbs)

GERD (gastroesophageal reflux disease)

improper sphincter closure

major site mechanical digestion, some chem digestion w/ stomach acid

stomach

in stomach bolus breaks to...

chyme

sphincter btwn stomach and small intestine

pyloric sphincter

Why is hydrochloric acid (HCl) important during digestion & absorption?

Kills harmful pathogens consumed Helps to activate digestive enzymes Helps to digest dietary protein

pH stomac acid

2-3

peptid ulcers caused by...

bacteria (H. pyloric infection), decreases mucus which allows stomach acid to eat away at stomach

small intestine movement (2)

peristalsis, segmentation

primary site for digestion and absorption

small intestine

pancreas

Secretes Bicarbonate which neutralizes pH of stomach acid Also release enzymes for lipid, protein,and carbohydrate breakdown

liver

produces bile (crucial for digestion/absorption lipids)

galbladder

stores bile, releases to small intestine

purpose of microvilli and villi

increase surface area

celica disease

autoimmune disease, villi damaged = poor nutrient absorption

circulatory system delivers what nutrients(4)

carbohydrates, amino acids, minerals, water-soluble vitamins

lymphatic system delivers what nutrients(4)

most fats, some vitamins

function large intestine

Absorb Folate, biotin, and short chain fatty acids Water absorption mostly absorbed here

gut microbiome

prebiotics feed probiotics

inflammatory bowel disease (IBD)

chronic autoimmune disease, inflammation which permanently harms intestine ex. Ulcerative colitis, Crohn's disease

irritable bowel syndrome (IBS)

functional disorder, not lead to serious disease, not cause inflammation, effects 20% US adults

small intestine absorbs majority of ...

water

main source energy body

carbohydrates

sources carbs (4)

starches, dairy, fruit, candy etc

simple carbohydrates (2)

monosaccharides, disaccharides

monosaccharides (3)

glucose (fruits and veg. ), fructose (fruits and veg.), galactose (milk)

disaccharides (3), and made by what reaction

condensation rxn forms glycosidic bond, lactose (glucose + galactose), sucrose (glucose + fructose), maltose (glucose + glucose)

complex carbohydrates

oligosaccharides (3-10 saccharides), polysaccharides (starch and glycogen)

starch come from

major storage carb in plants,

types of starch (2)

amylose = straight chain polymer amylopectin = branches(digested quicker)

glycogen comes from...

storage form carbs in animals (liver and muscle)

glycogen structure

highly branches, many sites for enzyme action

fiber types (2)

insoluble soluble = gel-like fiber dissolves water (from fresh fruit/veg)

soluble fiber and cholesterol

Liver takes cholesterol makes bile→ stores bile→bile binds to fiber→fiber and bile excreted by feces → cholesterol left behind in bile reabsorbed into blood --> Dec. risk CVD, obesity, diabetes

whole grain layers (3)

bran --> endosperm --> germ

germ contains (2)

fatty acids, vitamins

bran contains (2)

fiber, vitamins

endosperm contains

carbohydrates

refined grain

processing, endosperm left

fortified

nutrient added into food for reason

enriched

nutrients present originally, processing loses nutrients, put back original nutrients

US required to put back into enriched grain (5)

iron, thiamin, riboflavin, niacin, folate

how many carbs do we need?

RDA 130 g/day AMDR 45-60% calories

added sugars

< 10% total calories per day

low carb diet

<100 g CHO/day unlimited meats, high-fat foods decrease glycogen synthesis (water/protein loss)

carbohydrates in mouth

mechanical = mastication chemical = salivary amylase (act on alpha1,4 linkages)

carbs in stomach

mechanical = lots digestion chemical = none

carbs in small intestine

polysaccharides broken monosaccharides --> then absorbed passive fructose absorption active glucose/galactose through blood to liver

lactose intolerance

cause: lactase deficiency treatment: dietary changes, lactic pills

glucose dependent tissues

red blood cells, brain

fates of glucose (3)

immediate energy source convert into glycogen (glycogenesis)--> limited storage liver and muscle convert to fat --> unlimited storage in adipose tissue

hormones regulate blood glucose (2)

insulin, glucagon

when high blood glucose-->

pancreas secrete insulin

insulin

promotes glucose enter cells, promotes glycogen synthesis inlayer/muscle, converted fat

when low blood glucose-->

glucagon stimulates liver release glucose

type 1 diabetes

cannot produce/release insulin in pancreas blood glucose remains high

type 2 diabetes

pancreas produces insulin cells cannot uptake

lipids

9 kcal/g

carbohydrates energy supply, and elements

4 kcal/g, C,H,O

lipids are hydrophobic which means (non-polar or polar)

non-polar

types lipids (4)

fatty acids, triglycerides, sterols, phospholipids

fatty acids chemical structure

carbon chain with Hydrogen atoms Methyl (CH3) (omega ) and carboxylic acid (COOH) (alpha) groups

chain length

Short < 8 carbons Medium 8-12 carbons Long chain > 12 Shorter the chain = lower temp = liquid at room temp = oil

no double bonds

saturated fatty acids

1 double bond

unsaturated (monounsaturated)

2+ double bonds

unsaturated (polyunsaturated)

fatty acid configuration (2)

cis = H on same side chain (bent) trans = H on different side chain (straight)

which are more dangerous (cis or trans)

trans -- USDA banned in 2018

essential fatty acids (2)

omega 3 fatty acids omega 6fatty acids

omega 3 fatty acids

18 C, 3 cis double bonds decrease clotting and inflammation

omega 6 fatty acids

18 C, 2 cis double bonds increase clotting and inflammation

triglycerides

most abundant lipid in diet storage form fat (3 fatty acids and glycerol backbone) can be saturated, monounsaturated, polyunsaturated

phospholipids chemical structure (hydrophobic tail, hydrophilic head)

3 carbon glycerol molecule with 2 fatty acids + phosphate group on the third carbon allow fat to suspend in water component lipoproteins

sterols chemical structure

4 carbon ring and hydrocarbon side chain

sterols = cholesterol

synthesized in liver non-essential = liver produces enough no energy provided found only animal foods

unsaturated fat (lower/raises)cholesterol synthesis

lower