Digestive system and nutrition chapter 35

Describe how insulin control glucose levels.

-When your blood sugar levels rise after a meal your pancreas releases insulin. Insulin allows glucose to be taken into the cells of your body where it is used in cellular respiration. It also allows soluble glucose to be converted to an insoluble carbohydrate called glycogen which is stored in the liver and muscles.

Describe how glucagon controls glucose levels

-Glucagon are hormones secreted by islet cells within the pancreas. They are both secreted in response to blood sugar levels, but in opposite fashion! Insulin is normally secreted by the beta cells (a type of islet cell) of the pancreas.

Describe the digestion process of carbohydrates, proteins, and lipids.

-In the small intestine, carbohydrates are digested to monomers by amylase and brush border enzymes and are then transported into the blood. -Proteins are broken down to smaller fragments in the stomach by pepsin and further broken down in the small intestine into amino acids by peptidases. -Lipid digestion and absorption occur entirely in the small intestine by the action of pancreatic lipase.

Digestive system order of anatomy

-Mouth -Salivary Glands -Pharynx -Esophagus -liver -Stomach -Gallbladder -Pancreas -Large intestine -Small Intestine -Rectum -Anus

Essential Nutrients

-Must be obtained in the diet in their complete form. -can be classified into four groups.

Digestion

-Nutrients in the food are in a form that can not be directly used by cells, they must be broken down into smaller molecules.

Explain how food moves through the functional regions of the alimentary canal.

-Saliva facilitates swallowing, dissolves food particles, and initiates digestion. Peristalsis moves food through the pharynx and esophagus to the stomach, where digestion begins.

Describe the anatomy of the vertebrate digestive system

-The vertebrate digestive system consists of the alimentary canal plus associated glands and organs. -Saliva facilitates swallowing, dissolves food particles, and initiates digestion. Peristalsis moves food through the pharynx and esophagus to the stomach, where digestion begins. (Figure 35.4)

Explain what happens scientifically when someone says "I burned some fat"

-When you "lose" body fat, the fat cell (also called an adipocyte) does not go anywhere or "move into the muscle cell to be burned. The fat cell itself, (unfortunately) stays right where it was - under the skin in your thighs, stomach, hips, arms, etc., and on top of the muscles - which is why you can't see muscle "definition" when your body fat is high.

Essential Fatty Acids

- Certain unsaturated fatty acids, such as linoleic acid is vital to an animals health because it is converted in cells to another fatty acid, arachidonic acid.

Carbohydrates

-Dietary sources, all food sources, especially starchy plants. -Functions in vertebrates, energy source component of some proteins, source of carbon. -Symptoms of deficiency, muscle weakness/weight loss

Compare and contrast digestion and absorption of carbohydrates with proteins and lipids

-A small amount of carbohydrates is digested in the mouth by salivary amylase. Most glycogen and starch digestion, however, takes place in the small intestine by amylase secreted into the intestine by the pancreas. The products of digestion by amylase are molecules of the disaccharide maltose. -The partially digested protein in the chyme coming from the stomach is further digested in the small intestine by several proteases including trypsin. The pancreas secretes this enzyme as an inactive precursor called trypsinogen, which prevents the active enzyme from digesting the pancreas itself. -Image result for digestion of lipids Digestion of certain fats begins in the mouth, where lingual lipase breaks down short chain lipids into diglycerides. The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas, and bile from the liver, enabling the breakdown of fats into fatty acids.

Absorptions

-After digestion, absorption occurs. In this stage ions, water, and small molecules diffuse or are transported from the digestive cavity into an animals circulatory system or body fluids.

Vitamins

-Are important organic nutrients that serve as coenzymes for many metabolic and biosynthetic reactions.

Minerals

-Are inorganic ions required by animals for normal functioning of cells. Minerals are inorganic ions required by animals for normal functioning of cells. Minerals such as iron and zinc are required as cofactors or constituents of some enzymes and other proteins.

Essential Amino Acids

-Are required in the diet of many but not all animals. -In humans, they include,include isoleucine,lysine, methionine, phenylalanine, histidine, threonine, tryptophan, valine.

Carbohydrates vs Proteins vs Lipids

-Carbohydrates consist of single-sugar units called monosaccharides. The predominant purpose of the carbohydrates you eat is to provide fuel to your cells. -The building blocks that make up proteins are called amino acids. Proteins consist of 20 different amino acids, mixed and matched to create a vast array of larger molecules that support every process in your body. -Unlike the other macromolecules, lipids are not soluble in water, and they don't form long sequences made up of similar or repeating smaller units. The fats you consume are molecules called triglycerides, consisting of three fatty acids attached to a glycerol. The chemical nature of the fatty acids contained within the lipid determines its physical characteristics. http://healthyeating.sfgate.com/description-difference-between-carbohydrates-proteins-lipids-nucleic-acids-7424.html

Nucleic Acids

-Dietary sources, All food sources. -Provide in vertebrates, provide sugars, bases, and phosphates than can be used to make DNA,RNA, and ATP. -Symptoms of deficiency, none, components of nucleic acids can be synthesized by cells from amino acids and sugars.

Proteins

-Dietary sources, all food sources, especially meat, legumes, cereals, roots. -Functions in vertebrates, provide amino acids to make new proteins, build muscle, some amino acids used as energy source. -Symptoms of deficiency, weight loss, muscle loss, weakness, weakened immune system, increased likelihood of infections.

Lipids

Dietary sources, all food sources, especially fatty meats, dairy products, plant oils. -Functions in vertebrates, major component of cell membranes, energy source, thermal insulator, building blocks of some hormones. -Symptoms of deficiency, Hair loss, Dry skins, weight loss, hormonal, and reproductive disorders.