Nutrition Chapter 3 Flashcards

Hunger and Appetite

• Hunger prompts eating due to physiological sensations, while appetite is a psychological desire for specific foods.

Hypothalamus

• Located below the thalamus and above the pituitary gland, it regulates visceral sensations like hunger and thirst.
• Triggers hunger by integrating signals from nerve cells and hormones.

Food and Satiety

• High fiber, protein, and water foods provide greater satiety.
• High-fat meals have more satiety compared to those high in carbohydrates.
• Solid foods have higher satiety values than semi-solid foods.

Digestion and Absorption

• Digestion breaks foods into molecular components; absorption takes these molecules into circulation from the gastrointestinal tract.

Gastrointestinal Tract (GI Tract)

• Comprises the mouth, esophagus, stomach, small intestine, and large intestine.

Functions of Digestive Organs

• Mouth: Initiates digestion by shredding food and starting carbohydrate breakdown with salivary amylase.
• Pharynx and Esophagus: Propel food via swallowing and peristalsis.
• Stomach: Mixes food with gastric juice, starts protein digestion, and absorbs some fat-soluble substances.
• Small Intestine: Main site for digestion and absorption; uses digestive enzymes from the pancreas.
• Large Intestine: Digests remaining food residues, reabsorbs water and nutrients, and compacts waste.
• Rectum: Functions in waste elimination.

Accessory Digestive Organs

• Salivary Glands: Produce saliva containing water, mucus, and enzymes.
• Liver: Produces bile for fat emulsification and processes nutrient-rich blood.
• Gallbladder: Stores bile until released into the small intestine.
• Pancreas: Produces digestive enzymes and bicarbonate, neutralizing acidic chyme.

Digestive Juices

• Gastric Juice: Acidic fluid in the stomach containing hydrochloric acid and pepsin.
• Hydrochloric Acid: Maintains stomach acidity and begins protein denaturation.
• Mucus: Protects the stomach lining from erosion and prevents gastritis and ulcers.

Capacity and Transportation

• The stomach can hold approximately 1 gallon of food.
• Most digestion and absorption occur in the small intestine.

Large Intestine Functions

• Stores undigested mass and absorbs leftover nutrients and water.
• Bacteria in the large intestine aid in nutrient digestion, synthesize certain vitamins, and support the immune system.

Hormones

• Produced by the endocrine glands throughout the body.

Nutrient Transportation

• Lymph: Transports lipids and fat-soluble vitamins.
• Blood: Transports most nutrients and waste products.
• Blood from the GI tract is directed to the liver via the portal venous system.

Flatulence Triggers

• Foods high in fibers, starches, and sugars, including beans, dairy products, and certain vegetables.

Gastroesophageal Reflux Disease (GERD)

• Untreated GERD can lead to serious health issues, such as esophageal bleeding, ulcers, and potential cancer development.

Ulcers

• Mainly caused by Helicobacter pylori infection and nonsteroidal anti-inflammatory drugs.

Food Intolerance vs. Allergy

• Food intolerance causes gastrointestinal discomfort without an immune response, while food allergies involve immune reactions.

Celiac Disease

• Affected individuals must avoid gluten, found in wheat, rye, and barley.

Inflammatory Bowel Diseases

• Includes Crohn's disease and ulcerative colitis.

Dietary Recommendations for Constipation and IBS

• Constipation: Increase intake of fruits, vegetables, whole grains, and water alongside fiber.
• IBS: Avoid caffeine, chocolate, alcohol, dairy, wheat, and large meals; opt for smaller meals and a high-water, high-fiber diet.

Test your knowledge with these flashcards from Nutrition Chapter 3. Dive into key concepts such as the difference between hunger and appetite, and the role of the hypothalamus in regulating visceral sensations. Perfect for students looking to reinforce their understanding of nutritional sciences.