HUN Ch. 3

Hypogeusia

- loss of taste - a common complication of radiotherapy for head and neck cancer

digestive enzymes

-Require water "Lipases are hydrolytic enzymes that help break down fats into smaller molecultes proteins found in digestive juices that act on food substances, causing them to break down into simpler compounds

Epiglottis

A flap of tissue that seals off the windpipe and prevents food from entering. - when swallowing intitiaties, breathing automatically stops, and the bolus normally lands on the epiglottis, and making it cover the opening of the larynx When a person talks, the larynx is not covered by the epiglottis, so the trachea also remains opens

Esophagus

A muscular tube that connects the mouth to the stomach. extends about 10 inches from the pharynx to the upper portion of the stomach PRIMARY FUNCTION OF THE ESOPHAGUS is to transfer a bolus into the stomach

Bolus

A term used to describe food after it has been chewed and mixed with saliva

Pancreas

An organs in the abdominal cavity with two roles. The first is an exocrine role: to produce digestive enzymes and bicarbonate, which are delivered to the small intestine via the pancreatic duct. The second is an endocrine role: to secrete insulin and glucagon into the bloodstream to help regulate blood glucose levels.

salivary amylase

Enzyme in saliva that breaks down starch -initates chemical digestion in the mouth -amylase begins the breakdown of the starch

salivary glands

Glands of the mouth that produce saliva, a digestive secretion healthy person can produce about 4 to 6 cups of saliva each day (960 to 1440 ML)

Ageusia

Inability to taste, rare due to multiple pathways carrying taste information

protein

Include beef, pork, fish, liver, and poultry, beans, egg, nuts, tofu,and seeds -Foods in the protein group are also rich sources of micronutrients, in zinc, iron, and fit B

Peristalsis

Involuntary waves of muscle contraction that keep food moving along in one direction through the digestive system happens without thinking about it

mechanical digestion

Physical breakdown of large pieces of food into smaller pieces -does not change chemical components of the food, but facilitates chemical digestion

chemical digestion

Process by which enzymes break down food into small molecules that the body can use

Wall of the stomach is ..

THICKEST and STRONGEST of the GI tract because it has a 3rd type of muscles, diagonal (oblique) muscles - by relaxing and contracting, this muscles can mix substances that are within lumen and control the movement (motility) of the material through tract

saliva

The fluid released when the mouth waters that plays an important role in both mechanical and chemical digestion *water fluid that contains mucus, and a few enzymes, including lysozyme, salivary amylase, and lingual lipase

Macronutrients

The six key elements that organisms need in relatively large amounts: nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur.

direct correlation nu

a higher level of one variable is associated with a higher level of the other variable

lower esophageal sphincter

a muscular ring that controls the flow between the esophagus and stomach

Acceptable Macronutrient Distribution Range (AMDR)

a range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients -Ranges of carbonhydrate, fat, and protein intakes that provide adequate amount of micronutrients and may REDUCE THE RISK OF DEVELOPING CERTAIN DIET-RELATED CHRONIC DISEASES!!!

treatment

a specific condition applied to the individuals in an experiment

anosmia

absence of the sense of smell

Lysozyme

an enzyme found in saliva and sweat and tears that destroys the cell walls of certain bacteria destroy bacteria that are in food or the mouth

Mastication

chewing

sphincter

circular ring of muscle that constricts a passage or closes a natural opening thickened regions of circular muscles that function like valves to control the flow of contents at various points in the GI tract. Essential for normal lndigestion and absorption because they help control rates of digestion nd absorption by keeping the contents within the lumen in place

lingual lipase

enzyme that is activated by stomach acid and digests fat after the food is swallowed

Proteases

enzymes that break down proteins

hydrolytic enzymes

enzymes that speed up/aid in the breakdown of chemical bonds through the addition of water (hydrolysis) break down proteins and certain carbohydrates.

wall of GI tract layers

innermost layer = Mucosa *surrounds the lumen of the digestive tract, which is a hollow space through which food and fluids pass *embedded within the mucosa are cells that secrete mucus, a watery slippery fluids *the muscular layer has TWO distinct types of tissue, the circular and the longitudinal muscles -circular muscles are surrounded by the longitudinal muscles

Grain enrichment nutrients

iron, thiamin, riboflavin, niacin, and folate to refined grain products such as wheat flour and white rice

taste disorders

less common but may be caused by respiratory tract infections, head injuries, chemicals, medications, or head and neck radiation.

oral cavity

mouth

olfactory

relating to the sense of smell contributes the ability to taste food

enrichment

replaces some of the nutrient that foods lose during refining

single-blind study

study in which the subjects do not know if they are in the experimental or the control group

List the primary and accessory components of the GI Tract

teeth, salary glands, gallbladder, tongue, liver, pancreas

fortification

the addition of nutrients to foods Ex: -adding calcium to orange juice -Vit A and D to milk -Fortification boost the nutritional value of a food

Estimated Average Requirement (EAR)

the average daily amount of a nutrient *that will maintain a specific biochemical or physiological function in half the healthy people of a given age and gender group -Amount of a nutrient that the needs of 50% of healthy people who are in a particular life stage and sex group

Recommended Dietary Allowance (RDA)

the average daily amount of a nutrient considered adequate to meet the known nutrient needs of practically all healthy people; a goal for dietary intake by individuals -amount of a nutrient that meets the needs of nearly all healthy individuals in a particular life-stage and sex group

Adequate Intake (AI)

the average daily amount of a nutrient that appears sufficient to maintain a specified criterion; a value used as a guide for nutrient intake when an RDA cannot be determined -Amount of a nutrient that is considered to be adequate based on the * population's typical intakes - but there is not enough scientific information available to determine an RDA for the nutrient at this time!!! EX: Vitamin C -40 mg/day for infants from birth through 6 months

Tolerable Upper Intake Level (UL)

the maximum daily amount of a nutrient that appears safe for most healthy people and beyond which there is an increased risk of adverse health effects -Highest average amount of a nutrient that is UNLIKELY TO HARM MOST PEOPLE when the amount is CONSUMED DAILY!! EX: Vitamin C -2000 mg/day for adults

upper esophageal sphincter

the muscular ring located at the top of the esophagus -not a true sphincter but rather a section of the pharynx that relaxes when a bolus is swallow allowing the mass of food to enter the esophagus

Pharynx

throat; passageway for food to the esophagus and air to the larynx -alimentary canal that connects the nasal cavity with the top of the esophaguses

Micronutrients

vitamins and minerals

What happens when you swallow?

while chewing, the epiglottis does not cover the larynx -when swallowing, the epiglottis prevents the bolus from entering the larynx and trachea -after swallowing the epiglottis returns to its usually position and allows air to enter the larynx and trachea

why for dietary guides pick whole grain than refined?

whole grains are intact, grounded, cradled, or flaked seeds of cereal grains *MORE FIBER, as well a MICRONUTRIENTS THAT ARENT REPLACED DURING ENRICHMENT

whole grains vs refined grains

whole grains contain the entire kernel of the grain-the germ, bran, and endosperm refined grains are grains with the bran and endosperm removed