Exam 14 #1

1. main basic function of foods: provide energy by what build tissue by what? regulate metabolic processes by ? 2. _____ sum of all body processes that accomplish the basic life substaining tasks intimate metabolic relatins exist among all nutrients and their metabolic products. individual nutrients have many specific _____ functions including ___ and ___ roles. no nutrient ever works ____. 3. energy sources: human energy is measured in heat units called_____. _____, is used first then ____ then ____. ____ has no nutrient value

1. carbs protein water, vitamins and minerals are co enzymes 2. metabolism metabolic, primary, supporting alone 3. kilcalories carbs, fats, proteins alcohol

1. digestion of fats: mouth: ____ digestion , ____ ____ minimal start to act on emulsying fat. stomach: ___ ___ released to start to act on emylsying fats. when chyme goes through ___ spincter signal the hormone _____ to tell gallbladder to release ___ to emulsify fats, and _____ hormone releases pancreatic enzyme called ___ ___ known as ___ to break down fats. 2. what do we want cholesterol levels to be? triglycerids below what? the american diet is high in ___ 3. amount of fat: excess cals from any source are stored as ___ ___ excess body fat is associated with higher rates of ___ and risk for ___ diseases. ____ fats when replacing saturated and trans fat, and monounsaturated fats are ___-____ . 4. diets high in trans fatty acids can raise ____ and lower ___ levels.

1. mechanical, lingual lipase gastric lipase pyloric, cholecystokinin, bile, secretin, pancreatic lipase, stapsin, 2. below 200 150 fat 3. body fat mortality, chronic omega 3, cardio protective 4. LDL, HDL

1. Proteins: ideally provide ___ % to ___% of total kilocals source of ___ only when supply from ___ and __ is insufficient best use of protein is not ____, it should be ___ for critical functions, such as_____, _____, and ____ production, and ___ ___. 1 g = how many kilo cals? is the last source of ____ final break down is? 2.whats important for tissue building? 3. what provides amino acids? the answer from above is necessary for ____ and ___ tissues. vitamins and minerals: ___ ___ is developing collagen to keep skin ___ and ___ ____ and ____ for building and maintaining bone. ____ is essential part of hemoglobin in blood. Fatty acids: build central ___ substance necessary in all ___ _____. comprise the transport of ___ -___ nutrients throughout the body. good is? bad is? why do fats need protein to move?

1. 10-35 energy, carbs and fats energy, preservation structure, enzyme,hormone, fluid balance 4 kilo cals energy amino acids 2. proteins, vitamins and minerals, and fatty acids 3. proteins building and repairing vitamin C, nice and tight phosphorus and calcium iron fat, cell membranes fat soluble HDL, LDL because not water soluble cant move without them

1. DRIs were set by the? and since? developed by? includes ___ and ___-___ recommendations. 2. encompass what 4 interconnected categories? 3. ___ ___ ___: average daily intake level that meets nutritional needs of almost all healthy individuals. _____ ___ __ intake level that meets needs of half the individuals in a specific group. ____ ___: used when not enough evidence establish the RDA. ___ __ ___ ___: sets maximal intake unlikely to pose adverse health risks.

1. 1941 gender, age specific 2. recomended dietary allowance estimated average requirement adequate intake tolerable upper intake level 3. recommended dietary allowance estimated average requirment adequate intake tolerable upper intake level

1. what does a complete protein consists of? ____ ___ combining plant protein foods to cover all amino acids needs to supply all _____ amino acids. which diet is this encouraged in? types of vegetarin diets; ____ -_____: only dairy do they get all A.A's? ____-___: only get eggs do they get all A.A's? ____-___ _____: milk and eggs do they get alll?? ___ dont eat any animal sources at all. do they get them? what do you encourage? 2.health benefits for vegetarian diet: less ____ ___ and ____ more ___, ___, ___ ___, ____, ___, ____ and ______. lower prevalence of ____ better __ profiles and lower rates of ____ from ____ ___. lower risk of ___ diseases effectivemanagement and lower risk ___ __ ____ lower risk for some ____.

1. all 9 essential amino acids complementary protein, vegan diet lacto vegetarian, yes ovo vegitarian , yes lacto- ovo vegetarian, yes vegan, no , soy milk 2. saturated fat, cholesterol fruits, veggies, whole grains, nuts, soy, fiber, phytochemicals. obesity lipid, death, cardiovascular disease renal type 2 diabetes cancers

1. proteins __ ___ as basic building blocks each protein is composed of hundreds of ___ __ ___ ___ form a unique chaain sequences to form specific proteins. when protein foods are eaten, proteins are broken down into ___ __. ___ ___ are reassembled in the body to form a variety of new ____. 2. individual A.A's joined by ___ bonds _____ = 2 A.A's joined together _____= 3 A.A's joined together _____= up to 100 A.A's joined together to maintain its ____ each protein chain adopts a ____ form, which can ___ and ___ in accordance with ____ needs. may be subject to ____ or ____ due to ____ errors. can happen in what disease. 3. what is proteins made out of? amino acids contain 16% of? named for ___ structure primary source of ___ in diet some contain small amount of valuable ____ ___ essential amino acids must be supplied by the diet. 4. _____ resynthesis of amino acids into proteins.

1. amino acids amino acids amino acids amino acids amino acids, proteins 2. peptide dipeptide tripeptide polypeptide solvency, folded, fold, unfold, metabolic, malformations, mutations folding 3. C, H, N, and O nitrogen chemical nitrogen minerals 9 4. anabolism

1. ____ ___ -____ agents: bind bile acids to the intestine so the liver cells compensate by increasing metabolism of cholesterol to produce more bile acids.rids cholesterol by binding with bile salts. ex of med?? 2. what disease processes require dietary change in fat intake?(9) 3. what are hypercholesterolemia meds to treat it? whats the fuel form of fat?

1. bile acid binding agents cholestyramine questran 2.coronary vascular disease, coronary artery disease, hypertension, atherosclerosis, myocardial infarction, cerebrovascular accident, hyperlipidemia, hypercholesterolemia, hypertriglyceridemia. 3. lipid lowering drugs statins niacin bile acid binding agents triglycerides

1. dietary fiber cannot be ____ ___ for energy in humans soluble fiber absorbs ___ insoluble fiber doesnt ____ sources are? (4) diet high in fiber can help ____ and ___ diseases. 2. benefits: lowers ____ ___ levels promotes normal ___ function and prevents ____ increases ____, which helps with prevention of ____ protects against disorders of __ and ____ ___. slows ___ absorption, thereby reducing blood glucose ____ and ___ secretion. 3. cellulose: chief component of plant ___ ___ holds ____ adds ___ to the diet 4. Legnin only ____ dietary fiber large compund, forms ___ part of some ____. 5. noncellulose polysaccharides: absorbs ___ and ___ to large size, which aids __ by slowing stomach ___ of food mass. bind to bile ____ provide ____, thereby preventing ___ __ pressure.

1. broken down water dissolve whole grains, legumes, veggies, and fruit as much skin remaining. prevent, treat 2. blood cholesterol bowel, constipation statiey, obesity small, large, intestine glucose, spikes, insulin 3. cell walls water bulk 4. noncarb woody, plans 5. water, swell, satiey, emptying acids bulk, spastic colon

1. whats the main source of body heat and muscle energy? recommendations: choose a ____ of protein foods consume at least ____ oz of ___ from a variety of sources per week replace proteins that are high in ____ and ___ ___ with more nutrient dense options. 2. _____ process by which food is broken down in the GI tract to release nutrients in forms that the body can absorb. _____ taking in of nutrients into cells that line GI tract. _____ the movement of nutrient through the circulatory systme form one area of the body to another. ____ all of the chemical changes in the cell that produce materials for energy, tissue building, and metabolic control. 3. mechanical digestion: ____ tonic contractions which produce continuous movement. are periodic muscle contraction and relaxation or rythmic waves which mix food mass and move it forward. if lack in this what can be caused? nerves from __ to ___ control ___ tone in wall, regulate ___ and ____ of contractions, and ___ various movements.

1. carbs variety 8oz, seafood sodium,solid fat 2. digestion absorption transport metabolism 3. peristalsis, dysphagia esophagus to anaus, muscle, rate and intensity, coordination

1. what are the types of insolube fibers? (3) 2. nutritive sweetners known as ____ ____ (_____,______,_____) provide __--____ kcal per gram ______ ____: alernative or artificial sweetners used in food products. most common are? has how many cals? absorbs slowly doesn't ___ b.s. 3. carbs basic fuel supply for ___ activites and work of ___ ___. reserve ___ supply what is it stored as and where?

1. cellulose, legnin, and noncellulose polysaccharide 2. sugar alcohols ( sorbitol, mannitol, xylitol) 2-3 nonnutritive sweetner acesulfamek, aspartme, luochan, guo,neotame, saccharin,stevia, sucralose. none spike 3. physical, body cells fuel glycogen, liver and skeletal muscles

1. regulation and control: vitamins function as ____ factors in the governing of ___ reactions during ____. ___ also serve as ____ factors. 2. ____ is essential base for all metabolic processes. fiber: regulates _____ of food material through ___ ___ and influences the _____ of nutrients. no ___ value. what can fiber do to high cholesterol? helps with? 3. ____ __ adequate nutrition without unneccesary excesses varied and balanced diet of carbs, fats,, minerals, proteins,vitamins, and water in the right amounts.

1. coenzyme, chemical, metabolism minerals, coenzyme 2. water passage, GI tract, absorption, energy can rid of cholesterol constipation 3. optimal nutrition

1. carbs relation to ___ basic ___ source: plants through ____ tranform solar energy into carbs which is the stored fuel form in ____. energy production system: digests carbs to produce ____ absorbs ___ and transports it to ____ metabolilzes ___ to ultimately release ____. dietary importance: widely ______ and easily ____ low ____ easily ____. 2. whats the carb class called? simple carbs consists of? _______ 1 sugar unit ex?? no ____ absorbed? _______ 2 sugar unit complex carbs consist of? _______ many sugar units. 3.monosaccharides: dont require ___ absorbed ____ from? ______ basic single sugar in human metabolism ______ primarily found in fruits and honey ______ product of lactose digestion.

1. energy fuel, photosynthesis glucose glucose, cells glucose, energy available, grown cost stored 2. saccharide monosaccharide, candy, general sugar, digestion, quickly disaccharide polysaccharide 3.digestion, directly,mouth glucose fructose galactose

1. carbs stored in the liver maintain overall ____ ____. what depends on constant carb supply? if dietary carb is sufficient meet energy needs ____ doesnt have to be sacraficed to supply energy and __ is not needed supply large amounts of energy. 2. ____ most important car in diet. ex? (4) 3. ____ not neccesarily bad, added sugar provide ____ ____. ____ is key. 4. 1 serving is ___ g of carbs

1. energy balance CNS protein fats 2. starch whole grain, rice, wheat, corn, and potatoes 3. sugars, empty cals moderation 4. 15

1. ____-___ nutrients that break down to yield energy within the body, include? (3) 2. health care plan includes what? (2) 3. 3 basic functions of food are?

1. energy yielding 2. assessing patients nutritional status identifying invidual nutrition needs 3. provide energy, build tissue, regulate metabolic processes.

1. essential fatty acid deficiency: may result from following a ___-___ diet linked to health problems including? 2. what did the FDA do to trans fatty acids? 3. to address dietary intake: consume less than __% of calories from saturated fat acids by replacing them with _____ and ___ fatty acids. consume as little dietary ____ as possible consuming a healthy eating pattern. keep ____ consumption as low as possible choose ___-___ and ___-___ milk and milk products choose protein foods that are ___ and ___-__ use ___ to replace solid fats where possible.

1. fat free hair loss , infertility, low blood platlet levels, imparied vision, compromised brain function, and growth retardation in children. 2. removed trans fatty acids from GRAS list, and requiring manufacturers to discont. the use of hydogenated oils. which is the main source of fatty acids. 3. 10 monounsaturated and polyunsaturated cholesterol trans fatty acid low fat, or fat free, lean, nutrient dense oils

1.fats: glyerides (____+_____) triglyerides (_____+_____) fats in the body and in food. 1 g = kcal? 2. which fat would be difficult to break down? 3. ___ ___ ___ : filled or saturated with hydrogen. what are they at room temp? ex? 4. _______ ___ not completely filled with hydrogen less ____ and ____. two types: ______ one unfilled spot ______ two or more unfilled sports. which means is ____. what are they at room temp?exs?

1. fatty acids+ glyerol 3 fatty acids+glyerol 9 2. saturated fats 3. saturated fatty acids solid, meats cheese eggs 4.unsaturated fatty acids, dense, heavy monounsaturated polyunsaturated, better liquid, oils

1. Carbs are primary source for? maintain bodys ____ store of ___ ____ as? ideally provide ___% to _____%b of total kilocals per day 1g of carb= how many kilocals? simple does what? complex does what? which simple or complex is better for you and why? 2. what is the simplest form of carbs? what happens to if it its needed to store and where? when is it used? 3. fats can be from ____ and ____ sources exs of each and difference? secondary storage form of ____ ideally provide ___% to ____% of total kilocals. 1g of fat = how many kilocals? fats final product is ___ ____ where is it stored if excess?

1. fuel for energy backup, quick energy, glycogen 45-65 4kilocals simple: spikes blood sugar and then it drastically crashes it. complex: maintains blood sugar and breaks down slower. complex is better because it breaks down slower and doesn't spike your blood sugar. 2. glucose, turned into glycogen and is stored in the liver and muscles for when blood sugar is low. 3. animal and plant, energy 20-35 Animal: solid--> meat, cheese, and eggs plants: liquid--->oils -peanut, olive fatty acids, hips in women, abdomen in men

1. what are the 3 monosaccharides? 2. disaccharides: has ___ to break down _____ : common table sugar ____+_____ ____ sugar found in milk ____+_____ ___ product of intermediate breakdown of strach within body _____+_____ 3. polysaccharides are _____ carbs. composed of many ___ ____. _____: most significant polysaccharides. _____: formed within body tissues, crucial. ____ ____: important dietary asset. 4. what all 3 parts of grain do you want? why do you want them?

1. galactose, glucose, and fructose 2.enzyme sucrose, glucose+fructose lactose, glucose+ galactose maltose, glucose+glucose 3. complex simple sugar units starch glycogen dietary fiber 4.germ, endosperm, and bran layers. fiber component

1. intolerances or allergies are not ____ inborn errors of metabolism caused by ___ __ or ___ ___ __ deficiency of any of the disacchradases in small intestine. insufficient lactose break down ____ ___ ___ and ___ products containing lactose must be ___. 2. allergies are inappropriate ____ ____ not neccesarily a problem with ___ or ___.

1. genetic food intolerance or allergies lactose intolerance milk abdominal cramping diarrhea avoided 2. immune responses digestion or metabolism

1. glucose is converted into glycogen called _____, stored in ____ or ____ . when glycogen reserves are full excess energy is stored as fat ____, in ____ tissue. excess protein/ amino acids converted to ____ via _____ or converted to ___ for storage it is not stored as ___. 2. why does alcohol metabolize first in the stomach? what does it cause? after ___ of liver uses remaining by-product to produce ___ turned into ____ ____and is stored in the liver which may cause? 3. _____ ___ enzymes for a specific nutrient is missing, preventing normal metabolism of a nutrient.

1. glycogenisis, liver, muslces lipogenisis adipose gluocse, gluconeogenisis, fat, muscle 2. because its a toxin, destruction of healthy tissue detoxification, triglycerides, fatty acids fatty liver, steatopatitis 3. genetic defects

1. body defense system: ___ system defends against ___ and ___. uses proteins to build? (2) 2. may provide body ___ if carbs and fats are insufficient but is ___ sufficient. 3. ___ ___ are found primarily animal orgin ex??? 4. ____ ___ are found primarily plant origin. Ex??

1. immune, disease, infection WBCs and antibodies 2. fuel, less 3. complete proteins, egg, milk,cheese, meat, poultry, fish, soy 4. incomplete proteins, grains, legumes, nuts, and seeds.

1. malnutrition: ____ or ____ diet includes ___ and ____ increases risk for ____ limits physical ___ __, ___ ___ function and ____ activity. 2. undernutrition: nutritional ___ are ____ insufficent intake to meet ____ ___ or added ___ ___ especially affects the most vulnerable ____ can occur in ____ex? 3.overnutrition: excess ___ or ____ ____ over time can occur when excess caloric intake produces harmful ___ __ can also occur when excessive amounts of dietary ____ are consumed (_____) 4. ____ ___ __: reference values for the nutrient intake needs of healthy individuals for each gender and age group.

1. improper or insufficient undernutrition and overnutrition illness work capacity, immune system, mental 2. reserves, depleted daily needs, metabolic stress populations hospital, clear liquid diet for long pd. , NPO for to long. 3. nutrient, energy intake body weight supplements, toxicity 4. dietary reference intakes

1. _____ or _____ amino acids body cant manufacture in sufficient quantity. _____ amino acids body can synthesize from other amino acids. _____ ____ or _____ amino acids normally synthesized but some health conditions may require dietary intake. 2. ___ ____: relative breakdown and resynthesis _____ break down of proteins into amino acids. 3. ____ ___ protein intake mathces expected nitrogen excretion. - ___ ___ ___ : body stores more than it excretes. ex?? -_____ ____ ___: body keep lesss than it excretes. ex?? 4. _____ removal of nitrogen from amino acids which can occur why?

1. indispensable, essential dispensible conditonally indispensible, nonessential 2. protein balance, catabolism nitrogen balance 3. nitrogen balance positive nitrogen balance, prego, rapid growth pds negative nitrogen balance wound healing, illness, surgery stress 4.deamination, to maintain nitrogen balance.

1. what are two essential fatty acids? what do they decrease the risk of? _____ known as omega 6 ____ known as omega 3 2. unsaturated fatty acids classified by location of first ___ __ from the omega. end ____ absence will create specific defieicny or body cant create it in sufficient quantitiy. 3. roles of essential fatty acids related to ___ ____ ____ metabolism ___ tone ____ ____ and ____ action 4. _____ -___ acid hydrogen atoms around carbon double bond are on opp. sides. neg. health ___ related to ___ disease.

1. linoleic alpha-linolenic cardiovascular disease 2. double bond essential 3. tissue strenght cholesterol muscle blood clotting heart 4. trans fatty consequences, cardiovascular

1. ____ lowering drugs, inhibit absorption of cholesterol in the small intestine. what name? 2. _____ inhibit enzyme hmg-coA from synthesizing into cholesterol. when are they taken? 3. ___ inhibits VLDL sythesis by liver cells therefore decreasing LDL and triglyceride production. causes ___ and increase in ___ flow often used in conjunection with? is known as ____ ___ _ ____. what does it cause when taking first? 4. whats given for high cholesterol to thin blood?

1. lipid, zetia 2. statin, bed time because lipids produce most cholesterol at night 3. niacin vasodilation, blood statins water soluble b vitamin flushing, dizziness, sit down after taking 4., low dose aspirin

1. ____ chemical complexes of fat and protein _____ more protein carries cholesterol out. _____ less protein, carries cholesterol into the vessels and deposits it. 2. ____ triglyceride derivatives in which the one fatty acid has been replaced with a phosphate group. such as? ex for foods that have these? 3. ____ a fat related compund called a sterol the most significant animal sterol. synthesized only in __ ___ a normal constinuent of ____ a principal constiunent of ____ in the body is synthsized in the ____ its a component of ___ ___ membranes in the diet its found in ____ ____ sources.

1. lipoproteins HDL LDL 2. phospholipids lecithin, eicosanoids, egg yolk, soy milk 3. cholesterol liver bile gallstones liver animal cell animal food

1. digestion of protein: mouth ___ digestion known as ____. stomach: what turns on the enzyme whats it turn on to form it? and what breaks it down? what is used to aid in digestion of milk in children? small intestine: ___ ___ and ____ ___ continute to break down proteins into amino acids once it released by hormone ____. 2. influential factors of protein needs: ____ growth dietary protein quality: ____ score ____ value ____ ____ utilization ____ ____ ratio additional needs caused by ___ or ____ 3. illness or disease raises bodys need for ____ such as? (7) protein energy malnutrition: can affect ___ at any point throughout the life cycle. 2 severe forms include? excess protein: usually also means excess ___ intake can displaces other ___ foods in diet extra burden on ___

1. mechanical, mastication HCL, pepsinogen, pepsin, proteins rennin pancreatic proteases and intestinal secretions, secretin 2. tissue chemical biological net protein protein effcency disease or infection 3. protien, fever, catabolic tissue breakdown, traumatic injury, recovery from surgery, burns, and pressure sores. anyone kwashiorkor and marasmus fat healthy kidneys

1. ____ sum of the chemical reactions that occur within a living cell to maintain life. at this point individual macronutrients in food: have been _____ ____ ___ into the blood stream or lymphatic system next, nutrients can be converted into ___ or ___. 2. ___ of cells is where metabolism takes place. ___ breaking down of larger substances to smaller units. _____ building up of larger substances from smaller units. 3. metabolic processes ensures the body has ___ in the form of ___. metabolism of glucose yields less ___ than metabolism of fat but glucose is primary source of ___.

1. metabolism broken down absorbed energy, stored 2. mitochondria catabolism anabolism 3. energy, ATP energy, energy

1. ____ a visual pattern of the current 5 food groups: ____, ____, ___ and ____, arranged on a plate to indicate properitionate amounts of daily food choices. USDA released in ___ promotes ____, ____, gradual ____, and ____ activity. 2. individual needs; person center care: food patterns vary with ___, ___, ___, and ___ situations, ___ needs. changing food enivorn: shift to ___, ___, ____ foods ___ persists in all segments of ___ society beginning to recognize relation between ___ and____.

1. my plate, fruit, veggies, protein, dairy, and grains 2005 variety, proportionality, improvement, physical 2.needs, taste, habits, living,energy fast, processed, prepackaged malnutrition, population food and health

1. ___ food people eat and how their bodies use it. _____ ____ scientific knowledge of food requirements of growth, activity, reproduction, and maintenance. _____ health progression that applies nutrition science to promote health and treat disease. ______ ____ nutrition authority on the health care team. 2. health is more than just absence of ____ including meeting basic needs ___, ___, ___, and ___ well being. recognizes ___ as a whole considers +____ and ___ enivorn. __ seeks full development of potential. 3. what is healthy people 2020 about? health people 2020 focus on the nations main objectives of positive ___ ___ and disease ____. 4. ___ ___: attempts to change when symptoms of illness or disease already exist. _____ ____: identify and minimize risk factors in advance to developing disease.

1. nutrition nutrition science dietics regiestered dietitian 2. disease physical,mental, social, and psychologic individual internal and external wellness 3. health promotion and prevention 4. traditional approach preventative approach

1. chemical digestion: hydrochloric acid and buffer ions: produce the correct ____ neccesary for enzyme activity. ___ specific digestive proteins for breaking down nutrients. mucus ____ and ___ the GI tract tissues and helps mix the ___ __. water and electrolytes: carry and ___ the products of ____ through the tract and into the ____. bile _____ ____ into smaller pieces to assist fat enzymes. 2. digestion of mouth and esophagus: mechanical: ___ begins to break down food food is __ and passed down esophagus muscle at ____ faciliate ___ process ____ sphincter opens at stomach entrance allowing food to enter then constricts. chemical: enzyme __ ____ known as ____ is secreted to start break down of carbs enzymes___ ___ is secreted to start break down of fats salivary glands secrete mucus material to ___ and ___ food particles, faciliating swallowing of the bolus. secretions from the ___ glands of esophagus help move food toward the stomach.

1. pH enzymes protects and lubricates, food mass circulate, digestion tissues emusifies fat 2. masticaiton swallowed tongue, swallowing gastroesophageal salivary amylase, ptylalin salivary lipase lubtricate, bind mucous

1. digestion of small intestine: chemical: carb: ___ ___ converts ___ to ___ and ____. protein: pancratic ____ break down into amino acids. fat: ____ ____ converts ___ to ____ and ____ ____. and what hormone releases bile from gallbladder? which helps ____ fats. what are pancreatic enzymes released by? mucus ____ musocsal lining bile: ____ agent, aids ___ digestion and ____ hormones: ___ for alkaline enviorn. ____ triggers release of bile. 2. ____ ___ cause destruction of pancreas due to blockage. nursing care? amount of nutrients absorbed depends on ____. amount of ___ present competition between __ for absorption sites. form in which ___ is present 3. 3 absorbing structures in small intestine: ___ ___: surface of small intestine piles into many folds. ___: small finger like projections ____: cover each villus 3 structures make inner intestinal surface area ___ times greater than outer surface of intestinal wall.

1. pancreatic amylase, strach, maltose and sucrose proteases pancreatic lipase, fat, glyerides and fatty acids, Cholecystikinin, emulsify secretin protect emulsify, fat, absorption secretin, Cholecystokinin 2. pancreatic disease, TPN until blockage is taken care of bioavaliability nutrient nutrient nutrient 3. mucosal folds villi microvilli 600

1. ______ enzymes responsible for metabolizing essential amino acid phnylanine is missing. untreated causes permanent __ ___ and ___ damage. with proper treamtent affected children grow ___ and ___ lives 2. ____ enzymes responsible for converting galactose to glucose is missing. all sources of ___ must be eliminated from diet. untreated can cause __ and ___ damage ___ and treatment can enable ___ life. tratment is ____ -____ diet. 3. _____ storage diseases: group of rare genetic defects. absence of enzymes required for syntehsis or breakdown of glycogen. form of diseases depend onf enzymes ___ and ___ affected. tratment is avoidance of ___.

1. phenylketonuria mental retardation and CNS healthy and normal 2. galactosemia lactose brain and liver screening, normal galactose free 3. glycogen missing, tissue hypoglycemia

1. visible fat is what you can visibly ____ex? invisible fat is what you cant _____ ex? 2. what is mandatory info on the food labels? (4)

1. see, red meats, butter, margarine, salad dressing see, cheese milk 2. total fat, saturated fat, trans fat, and cholesterol

1. absorption processes: ___ ___ particles move outwaed in all directions toward areas of lesser concentration. ____ ___ : uses protein channel for carrier assisted movement of larger particles. ___ ___: carrier partner (eg. sodium) moves particles across a memberane. _____ : larger materials are engulfed by a cell. 2. how is fat absorbed? ___ main absorptive task of large intestine, small amount remains as feces. _____ ___ contributes to bulk to help form feces. ____ and ___ absorbed through lymph or blood. 3. transport: ___ system: arties and veins carry ___-___ nutrients, ___, and other vital substances. transports ___ for removal ___ circulation (from the ___ to the ___) first carries nutrient to____ for cell ___work. ____ system: carries ___-___ soluble ____ materials ___ vessels in villi carry ___ molecules route to larger ___ vessels eventually to _____ through ___ duct.

1. simple diffusion faciliated diffusion active transport pinocytosis 2. lymphatic system of villi lacteals in villi of S.I. water dietary fiber macronutrients or micronutrients 3. vascular water soluble, oxygen wastes portal, intestines, liver, liver, enzyme lympatic non water, fatty lymph, fat lymph blood stream, thoracic

1. whats another word for a sterol? fat in foods provides: ___ ___ nutrients ___ and ____ ___ substitiues not absorbed therefore contribute ___ to ___ energy but may provide __ and ___ texture. 2. functions of fat in body: ___ tissue: supports and protects organs. helps regulate what? ___ ____ structure component: forms part of cell _____ composes protective ___ sheath that surrounds neurons. 3. variety of sources: most food contain combo of diff. types of ___ _____ fats: chief dietary supply of saturated fats and cholesterol comes from this. ___ fats: supply mostly monounsaturated and polyunsaturated fats, including essential fatty acids.

1. sterols energy essential flavor and satisfaction fat, little to no flavor and phyiscal 2. adipose, temp cell membrane membrane myelin 3. animal plant

1. whats proteins main function? ___ and ___ balance _____ ___ the pressure that is produced as a result of osmosis across a semipermeable membrane. how is this maintained? ___ and ____ ____ system ___ are made of these too. 2. primary tissue building: ___ ____ material of every cell comprises bulk of? (7) vital components of___, ____, and __ ___. protein repairs ___-___ , ___ or ____ tissue. 3. Water and pH balance: proteins attract_____, allowing ____ protiens to help control ___ balance by exerting ___ ___. proteins have a uniqure structure to act as a __ agent. - if blood pH becomes too acidic the base part of an amino acid will act as a ___ ___. if the blood becomes too basic, the ____ group will act as a ___ donor. 4. protein function metabolism and transport enzymes are ____, ___, and ____ transport agents are? (3) hormones? (2)

1. tissue building water and pH osmotic pressure, maintained by albumin metabolism and transportation energy enzymes 2. fundamental structure muscles, internal organs, brain, nerves, skin, hair, and nails enzymes, hormones, and blood plasma worn out,wasted, damaged 3. water, plasma, water osmotic pressure buffering hydrogen acceptor, carboxyl hydrogen 4. lipase, amylase, and proteases lipoproteins, hemoglobin, and transferrin insulin, glucagon

1. stomach digestion: mechanial: under sphincter control the food enter ___ portion of the stomach known as the ___. stomach muscles ___, ___, ___ and ___ food mass forward. by the time food mass reaches lower portion of the stomach known as the ____, it is known as ___ a semiliquid acid food mix. the ____ valve slowly releases it into the small intestine. 2. chemical: the hormone gastrin stimulates cells in the stomach lining to secrete ____. what does HCL deactivate and what does it activate? mucus: secretions ___ stomach lining from ___ effect of acid also __ and mix the food mass and help __ it along. enzymes: ____ is created by stomach cells and is activated by _____ to become ___ a protein splitting enzyme. lastly, ___ __ works on fat. 3. Digestion of small intestine: mechanical: ___ waves push food forward ____ movements stir chyme ____ rings chop food mass into lumps ___ rotation roll food in spiral motion, mixing it and exposing it for ____ surface ___ motions stir and mix chyme which also exposes nutrients for ___

1. upper fundus mix, store, knead, and propel antrum, chyme pyloric 2. acid salilvary amylase, pepsinogen protect, erosion, bind move pepsinogen, HCL pepsin gastric lipase 3. peristalic pendular segmentation longitudinal, absorption villi absorption

1. signs of good nutrition are? (7) 2. what are signs of malnutrition? (5) 3. well nourished people are more likely to: be mentally and physically _____ have a positive ___ be able to resist ____ ___ 4. what are the essential nutrients in the body? 5. ____ ___ nutrient that can be manufactured in the body by means of other nutrients. thus it not essential to consume this nutrient regularly.

1. well developed body ideal weight for height and body composition good muscle development smooth and clear skin glossy hair clear and bright eyes 2. pallor no muscle mass ascites dry hair brittle nails 3. alert outlook infectious disease 4. carbs, proteins, water, vitamins, mineral, and fats 5. nonessential

1. digestion of carbs: Mouth: mechanical functions break down food mass into smaller particles this is called______. _____ _____ called _____ active and work on food by breaking down the starch. Stomach: ____ cont. mechanical digestive process secretions dont break down____ but what stops salivary amylase? and when does it stop? what form are carbs in the stomach? small intestine: ___ cont. to aid digestion what triggers the release of below enzymes? what hormone aids in this? ____ ____ breaks down disaccharides to monosaccharides. the brush border absorbs the monosaccharides into portal ___ ___. 2. limit added sugar to no more than ___% of cals consumed. consume at least half of all grains as ___ ___ increase ___ and whole __ intake choose more___ -___ foods and less food and beverages with ___ ___. reduce intake of cals from added sugar to less than ___% of total cals.

1.mastication salivary amylase, ptylain peristalsis carbs, HCL once it hits the stomach, disaccharides peristalsis pyloric spincter, secretin pancreatic amylase blood circulation 2. 25 whole grain veg., fruit nutrient dense, added sugar 10