Nutrition Module 2 Portage 2023/2024

Nutrition Module 2 Portage 2023/2024 digestion Ans- transforming food into basic nutrients that can be absorbed and used by the body We absorb nutrients for... Ans- 1) fuel cellular growth 2)fight infections 3)provide energy to our muscles and brain 2 Processes Food is Broken Down Ans- 1) mechanical 2) chemical Peristalsis Ans- involuntary wavelike contractions that propel food along the digestive tract Enzymes Ans- Proteins that speed up chemical reactions Absorption Ans- The process by which nutrient molecules pass through the wall of the digestive system into the blood Mucosa Ans- The innermost layer of the human digestive tract; made of absorptive cells and glands passive diffusion Ans- substances move easily in and out of cells without energy, high to low concentrations facilitated diffusion Ans- No energy required, BUT special protein carrier is needed to help substances cross in and out of the cell, high to low concentrations active transport Ans- Energy-requiring process that moves material across a cell membrane against a concentration difference, low to high 6 parts of the GI tract Ans- 1) Mouth 2) Esophagus 3) Stomach 4) Small Intestine 5) Large intestine 6) Rectum Mouth Enzymes Ans- salivary amylase: starches lingual lipase: fats Epiglottis Ans- flap that covers the trachea sphincter muscle Ans- circular muscle controls how much is allowed to pass stomach capacity Ans- 4 cups, 2-3 hours Stomach Chemicals Ans- 1) pepsin (enzyme)- protein digestion 2) gastric lipase (enzyme)- fat digestion 3) Gastrin (hormone)- controls acid production 4) Chyme- food particles combine with enzymes intrinsic factor Ans- makes the absorption of vitamin B12 happen in stomach small intestine function Ans- digestion and absorption large intestine function Ans- Reabsorbs water and stores and eliminates undigested food, waste management pyloric sphincter Ans- Controls passage of food from stomach to small intestine 3 small intestine parts Ans- duodenum, jejunum, ileum Ileacecal sphincter Ans- Between small and large intestine, prevents contents of the large intestine from entering the small intestine Organs associated with small intestine Ans- liver, gallbladder, pancreas liver Ans- secretes bile to break down fats Gallbladder Ans- stores bile Pancreas Ans- insulin and glucagon, and pancreatic juice Heartburn and GERD Ans- painful sensation one feels behind the breastbone when the lower esophageal sphincter allows the stomach content to reflux into the esophagus constipation Ans- the passage of a hard, dry stool diverticulosis Ans- increase risk with age, small pouches push out weak spot in the colon where food particles then get trapped and cause inflammation or infection Glycogen Ans- Storage form of glucose Monosaccharides Ans- glucose, fructose, galactose (simple sugars) Disaccharide Ans- A double sugar molecule made of two monosaccharides: sucrose, lactose, maltose Polysaccharides Ans- complex carbohydrates insoluble fiber Ans- fiber that does not dissolve in water and is not broken down by bacteria in the large intestine soluble fiber Ans- fiber that dissolves in water or is broken down by bacteria in the large intestine functional fiber Ans- fiber added to foods that has been shown to provide health benefits protein sparing Ans- the action of carbohydrate in preserving muscle. if inadequate carbohydrate is consumed, muscle is broken down to supply blood glucose Gluconeogenesis Ans- converting protein from muscle into glucose for fuel Normal blood sugar range Ans- 70-100 mg/dL Insulin Ans- produced by pancreas Metabolic Syndrome (Syndrome X) Ans- 1)obesity 2) poor glucose control 3) hypertension 4) increased blood triglycerides and low HDL Protein Ans- vital for body structure, regulate body functions, fluid balance, hormone and enzyme production, and fuel to cells amino acids Ans- 20 different ALL needed nonessential amino acids Ans- amino acids that the body can make, 11 essential amino acids Ans- Amino acids that are needed, but cannot be made by the body, 9 Denaturation Ans- proces