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NFSC 125, Human Nutrition Study Guide/Class notes Exam#2 Spring 2004 Digestion and absorption I. Overview of digestion + absorption -What is digestion? II. Mouth -Describe the digestive processes taking place in the mouth?; what is saliva composed of?; what are the major electrolytes secreted?; Salivary glands: parotid, submaxillary + sublingual glands: cell types: serous, mucous cells – what do they secrete?; What is the function of mucus? III. Esophagus -Esophagus: describe the 3 stages of swallowing; what is the function of the esophagus? what is primary versus secondary peristalsis?; cardiac sphincter IV. Stomach -Stomach: List the functions of the stomach; Gross anatomy; gastric gland:cell typeschief, parietal, mucus, endocrine- what do each secrete?; list types of gastric glands – what are the primary secretions of each?; 3 phases of gastric secretions and what happens in each?; Describe roles of acetylcholine/gastrin/histamine in HCL secretion; what 3 factors contribute to ulcer formation?; mechanical aspects of stomach, what is chyme? V. Small intestine -Small intestine: what's its primary function?; Gross Anatomy: list parts of small intestine: mesentery, serosa, muscles, submucosa, mucosa (villi); Describe its microanatomy- villus, crypt, enterocyte, microvilli, capillaries; describe the layers which impede absorption: unstirred water layer, glycoprotein coat, lipid bilayer of cell membrane VI. Absorption -Absorption: define it.; List 4 factors that affect amount of nutrient absorbed; What are the two general ways that nutrients get across the intestinal cell? what are the differences between passive diffusion, facilitated diffusion, + active transport VII. Pancreas -Describe anatomy (describe the flow of compounds); exocrine vs endocrine function + name the secretions of each VIII. The Liver/gall bladder -what are their functions?; describe gross anatomy; What is bile? what is it composed of? what is it needed for? IX. The Large Intestine -Gross anatomy; what is its function?; what are feces? X. The Circulatory system -describe the general flow of water- and fat-soluble nutrients. NFSC 125, Human Nutrition Study Guide/Class notes Exam#2 Spring 2004 Carbohydrate digestion and absorption I. Be able to thoroughly discuss the digestion and absorption of carbohydrates. (terms:salivary amylase; pancreatic amylase; gastrin; secretin; CCK; maltase, glucoamylase; isomaltase or -dextrinase; sucrase; lactase; maltose, maltotriose, dextrins, sucrose, lactose, duodenal papilla) II. Be able to describe how glucose, fructose, and galactose are absorbed. NFSC 125, Human Nutrition Study guide/class notes Spring 2004 Exam#2 Lipids I. Overview -List the general functions of lipids II. Classification -The Triglyceride -draw the general structure of a fatty acid -what's the difference between saturated, monounsaturated, + polyunsaturated fatty acids? (know how to recognize and draw structures based on nomenclature (e.g., 18:1 (9)) and omega 3, 6, 9 fatty acids -name the two essential fatty acids, why are they essential?, what happens in a deficiency?, what important products are formed from each? -trans versus cis fatty acid - what is a trans FA?, what are major food sources of trans FA? Possible health implications -draw the general structure of a triglyceride -Cholesterol:structure and importance; Function/Important products formed -Food sources of cholesterol -The phospholipid -Draw the general structue of a phospholipid; importance of PLs, functions -Glycolipid III. Trends in consumption -Describe the general trends in fat consumption: As a percent of total kcals; types of fat in the diet; cholesterol -Be familiar with types of foods rich in saturated, mono + polyunsaturated fats + cholesterol -what are the dietary recommendations for fat consumption? Dietary Recommendations for fat: DRI: AI: linoleic acid (omega 6) = 12-17 g/day linolenic acid (omega 3) = 1.1-1.6 g/day 20 – 35% of total calories Dietary guidelines/food label: < 30% of total calories for fat <10% of total calories from saturated fat < 300 mg/day cholesterol Food Guide Pyramid: 2-3 servings of dairy 2-3 servings of meat, poutry, fish, dry beans, eggs, and nuts use fats, oils sparingly NFSC 125, Human Nutrition Study guide/class notes Spring 2004 Exam#2 Lipid digestion and absorption I. Be able to thoroughly discuss the digestion and absorption of dietary fat (terms: lingual lipase, gastric lipase, CCK, secretin, bile, co-lipase, pancreatic lipase, phospholipase, MG, fatty acids, lysophospholipid, cholesterol esterase, retinol esterase, micelle) -what happens to the digestive products of fat once they are absorbed into the intestinal cell? What's a chylomicron? How does it get to the general circulation? Be able to describe the metabolism of a chylomicron after it enters the general circulation. NFSC 125, Human Nutrition Study guide/Class notes Spring 2004 Exam#2 Protein I. Overview -List some important products and functions of protein II. Structure -The amino acid - draw out the basic structure; what is meant by amphoteric? -how are amino acids classified?, list names of essential amino acids -The peptide bond - be able to draw out -Describe the primary, secondary, tertiary and quaternary structures of proteins III. Specific functions of AAs -what are the specific functions of methionine, tryptophan, and phenylalanine/tyrosine? IV. Protein Requirement -Describe what is meant by protein turnover, what are the sources of protein intake and protein losses? -why do we need to eat protein? -define N balance: balance, positive balance, negative balance and give examples of each -Be able to describe how protein RDA was determined using the N balance method + be able to calculate protein RDA V. Protein quality -Chemical score, Biologic value, Net protein utilization, PER; Be prepared to solve problems VI. Vegetarian Diets -common limiting amino acids in grains/legumes -what is an incomplete protein?, what is meant by combining proteins? -nutritional pros + cons VII. Lack and excess of protein -What are health consequences of lack of and excess of protein in the diet? -chronic vrs acute protein malnutrition