Term
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Definition
| The science of the effects of the chemical substances of foods on our bodies. |
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Term
| What are the components of a nutrient? |
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Definition
| They are 1)ingested, 2)absorbed, 3)function chemically and physically in the body, 4) nourish our physiological needs. |
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Term
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Definition
| The pattern of food intake. |
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Term
| What are the six nutrients? |
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Definition
| Carbohydrates, lipids, protein, vitamins, minerals, and water. |
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Term
| Which of the nutrients provide us with energy? |
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Definition
| Carbs, lipids, and proteins. |
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Term
| What is an essential nutrient? |
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Definition
| A nutrient that a person must get from food because the body cannot make it for itself, therefore it is essential. |
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Term
| Is cholesterol an essential nutrient? |
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Definition
| No, although we must have it in our body to survive, our body makes all that it needs by itself. |
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Term
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Definition
<1 % of body weight
Function: fuel
Simple/Complex
Examples: glucose, starch, fiber. |
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Term
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Definition
>15% of body weight
Function: fuel, structure, regulatory (protect muscles and organs) (also insulation). They have an unlimited capacity to manufacture and store fat.
Forms: triglyceride (fats and oils), phospholipids, and cholesterol. |
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Term
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Definition
18-20% of body weight
Function: enzymes and hormones, structural (bones, cells, hair, nails)
Basic unit: amino acid |
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Term
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Definition
| They are required in large amounts in the body, carbohydrates, lipids, and proteins. |
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Term
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Definition
| Needed in smaller amounts in the body, vitamins and minerals. |
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Term
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Definition
<1% of body weight
13 different types
Do NOT provide energy.
Functions: chemical, regulatory, antioxidants, and hormones.
2 groups: 4 fat-soluable, 9 non-soluable. |
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Term
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Definition
4-5% of body weight
Inorganic
Do NOT provide energy.
Regulatory and structural functions
Classifications: Major minerals and Trace minerals |
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Term
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Definition
Greater than or equal to 100 MG/DAY.
Examples: Calcium, phosphorus. |
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Term
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Definition
Less than or equal to 100 MG/DAY.
Examples: Iron, zinc, copper, and iodine. |
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Term
| What are the functions of water in the body? |
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Definition
50-70% of body weight.
Functions: solvent/lubricant, transports nutrients, regulates temperature and concentrations.
Average requirements: 2 liters of water a day. |
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Term
| Besides the main 6 nutrients, what other items are in our diet? |
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Definition
| Fiber, phytochemicals, additives, and alcohol. |
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Term
| How do we get energy from nutrients? |
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Definition
| We measure energy in kilocalories (kcal). Through the breakdown of macronutrients, energy is captured by the cells for the work they do. The body saves all the extra calories it finds. |
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Term
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Definition
| The amount of energy required to raise the temperature of 1g of water by 1 degree C. |
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Term
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Definition
| Dietary Reference Intakes, which is the amount of nutrient needed to prevent deficiency disease in healthy people. |
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Term
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Definition
Recommended Dietary Allowances, which is the average daily intake level required to meet the needs of 98% of health people in a given category (i.e. age, gender, ect)
This is based on science. |
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Term
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Definition
| Adequate Intake, which is the recommended average daily intake level for a nutrient per category. Based on observations of what amount keeps people healthy and estimates from experiments. This is used when the RDA is not established, for example Vitamin K and fluoride. |
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Term
| What is the Tolerable Upper Intake Level? |
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Definition
| (UL), which is the highest average daily intake level. For example: iron, vitamin A and D. |
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Term
| What determines the age, gender, and level of activity for an individual? |
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Definition
| The EER (Estimated Energy Requirement),which is the average to maintain your energy balance. |
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Term
| How many calories are in grams of our energy sources? |
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Definition
Carbohydrates: 4kcal per gram
Protein: 4kcal per gram
Alcohol: 7kcal per gram
Fat: 9kcal per gram |
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Term
| Who regulates food labels? |
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Definition
| FDA, Food and Drug Administration |
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Term
| What are food labels used for? |
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Definition
| For comparison between foods. |
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Term
| Who do the Daily Values on food labels apply to? |
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Definition
1) those older than 4 yrs. old.
2)those maintaining a healthy body weight of 2,000 calories per day. |
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Term
| What are the five components that must be on a food label? |
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Definition
| A statement of identity, the net contents of the package, ingredients list, name and address of food manufacturer, and the nutrional information. |
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Term
| How do you calculate the percent daily values? |
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Definition
| Divide the fat of the item by the grams of the DV and then multiply by 100. |
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Term
| What are the four parts of a healthy diet? |
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Definition
| Balance, adequecy, moderation, and variety. |
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Term
| What is adequacy in a healthful diet? |
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Definition
| Getting suffiecient nutrients, energy, and physical activity. |
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Term
| What is balance in a healthful diet? |
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Definition
| Eating combinations of food to get all the needed nutrients. |
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Term
| What is the difference between whole grains and refined grains? |
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Definition
| Whole grains (oatmeal, brown rice) contain endosperm and should make up half of your grains. Refined grains have lower nutrients (white floud, white bread and rice). |
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Term
| What are the food categories that should be included in a healthful diet? |
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Definition
| Grains (50 % whole grains), Fruits, Vegetables, Dairy, and Protein. |
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Term
| How much carbs, fat, and protein should be a part of a healthful diet? |
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Definition
Carbohydrates: 45-65%
Fat: 20-35%
Protein: 10-35% |
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Term
| What is considered high and low in determining if a food is high or low in a nutrient? |
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Definition
| High is greater than or equal to 20%, and low is less than or equal to 5%. |
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Term
| What are the two types of digestion? |
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Definition
Mechanical: physically chewing and the mixing of the insides.
Chemical: enzymatic, breaking the chemical bonds between atoms. |
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Term
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Definition
| Proteins inside of cells or secreted from cells that build and dismantle molecules. |
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Term
| What is the difference between hunger and appetite? |
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Definition
| Hunger is the physiological sensation that prompts is to eat. Appetite is the psychological desire to consume food. |
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Term
| What does the hypothalamus do in the role of hunger? |
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Definition
| The hypothalamus is a region of the forebrain where hunger and thirst are regulate. It triggers feelings of hunger or fullness by getting signals from three places: cells, hormones, and the amount and type of food we eat. |
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Term
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Definition
| Chemical messengers secreted into the blood stream by one of the many glands of the body. They act as a regulator of physiologic processes at a side far away from the gland that secreted it. They regulate body functions, insulin and glucagon. |
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Term
| What is the gastrointestinal tract? |
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Definition
| GI is a long, muscular tube consisting of several organs: the mouth, esophagus, stomach, small intestine, and large intestine. |
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Term
| Where does digestion begin? |
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Definition
| In the mouth. It begins with amylase, which is an enzyme in salive. Amylase begins to breakdown the food. |
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Term
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Definition
| The food that you swallow. |
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Term
| After you swallow, what happends next in the digestion process? |
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Definition
| The epiglottis closes the trachea, so that food does not enter there. The esophagus is open. As the trachea closes, the sphincter muscle at the top of the esophagus (upper esophageal sphincter) opens to allow the food to pass. At the end of the esophagus is the gastroesophageal sphincter (normally closed) that allows the food to pass to the stomach. |
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Term
| What is the cephalic phase of digestion? |
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Definition
| The earliest phase of digestion, in which the brain thinks about and prepares digestion organs for the consumption of food. Digestive juices are stimulated. |
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Term
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Definition
| The waves of squeezing and pushing contractions that move food in one direction though the lenth of the GI tract. |
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Term
| After bolus passes through the mouth and esophagus, where does it go? |
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Definition
| The stomach. The brain sends signals to tell the stomach to be ready for the food to arrive. This causes the secretion of gastric juice. |
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Term
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Definition
| Acidic liquid secreted within the stomach. It contains water. It contains hydrochloric acid, which kills the bacteria that may have entered your body and it denatures proteins. It also has pepsin, which begins to digest proteins into smaller parts and it activates other enzymes to help. Gastic lipase, is an enzyme responsible for fat (lipid) digestion. It begins to apart the fat from the food. The stomach also has mucus, which protects its lining from being digested by the HCl and pepsin. |
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Term
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Definition
| In the stomach, the chemical digestion of proteins and fats begins. It is the gastric phase of digestion, where the hormone gastrin is secreted. It increases the secrections of the gastric cells, making the gastric juice more acidic. It also stimulates stomach contractions, which begin to mix and churn the food until it becomes a liquid. |
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Term
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Definition
| It is a semifluid mass consisting of partially digested food, water, and gastric juices. |
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Term
| How long does chyme stay in the stomach and why does it stay there? |
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Definition
| Chyme is held in the stomach because the small intestine cannot handle all of the stomach contents at once. It would overwhlem it. Chyme stays in the stomach for about 2 to 4 hours. |
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Term
| When the stomach stage of digestion ends, what is next? |
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Definition
| The pyloric sphincter regulates the release of chyme from the stomach to the small intestine. |
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Term
| What parts are in the small intestine? |
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Definition
| The small intestine is the longest portion of the GI tract. It has the duodenum, which is the section that is connected via the pyloric sphincter to the stomach. The jejunum, which is the middle portion. The last portion is the ileum, which connects the large intestine at another sphincter called the ileocecal valve. |
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Term
| What is the gallbladder's role in digestion? |
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Definition
| It is located beneath the liver. It stores a greenish fluid called bile. CCK (cholecystokinin) is released in response to the protein and fat. The CCK's signal the gallbladder to contact, sending bile through the common bile duct into the duodenum. Bile then emulsifies the fat (breaks them into smaller pieces and disperses them out.) |
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Term
| What is the pancreas' role in digestion? |
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Definition
| It manufactures, holds, and secretes different digestive enzymes. It is located behind the stomach. Enzymes secreted by the pancreas include: pancreatic amylase, pancreatic lipase, proteases. It also maufactures hormones that are important in metabolism. It also secretes a biocarbonate into the duodenum, which neutrilizes the acidic chyme. |
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Term
| What is the lining inside the small intestine like? |
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Definition
| It is well suited for absorption. The lining is called the mucosal membrane. It is heavily folded, which lets it absorb more nutrients. Within these folds, there are smaller, finger-like projections called villi, whose constant movement helps them encounter and trap nutrients. |
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Term
| What are capillaries and lacteal? |
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Definition
| Capillaries are inside each villa. They are tiny blood vessels. Lacteal is a small lymph vessel inside the villi. The capillaries absorb water soluble nutrients directly into the blood stream. Lacteal absorbs fat-soluble nutrients into a watery fluid called lymph. |
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Term
| What covers the villi in the small intestine? |
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Definition
| Microvilli, and together they are called the brush border. They increase the small intestine's absorptive capactiy. They multiply the surface area of the small intestine by 500 times. |
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Term
| Where do nurtrients go after they pass through the small intestine? |
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Definition
| Nutrients enter the portal vein, which carries them to the liver. The liver is a triangular, wedge-shaped organ. It is the largest digestive organ. It receives the products of digestion and then releases them into the bloodsteam as they are needed in the body. It processes and stores simple sugars, fats, amino acids, and plays a major role in regulating their levels in the blood stream. It also synthesizes many of the chemicals the body uses to carry out the metabolic process. |
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Term
| What is the large intestine's role in digestion? |
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Definition
| It stores food waste until it is excreted. It is a thick, tube-like structure that frames the small intestine on 3 and half sides. |
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Term
| What are the parts of the large intestine? |
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Definition
| It begins with a tissue sac called the cecum. The ileocecal valve connects the ileum and the small intestine. From the cecum, the intestine continues up along the left side of the small intestine as the ascending colon. The transverse colon runs across the top of the small intestine, and the descending colon come down on the right. The sigmoid colon is the last segment of the colon, and it extends from the bottom right corner to the rectum. The last segment of the large intestine is the anal canal, which is about an inch and half long. |
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Term
| What is the main function of the large intestine? |
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Definition
| No other digestion occurs in the large intestine. Its main functions are to store the digestive mass for 12 to 24 hours and during the time to abosrb the nutrients and water from it, leaving a semisolid mass called feces. |
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Term
| What is the enteric nervous system? |
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Definition
| The nerves of the GI tract. They work independently and in collaboration with the CNS. |
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Term
| What is the cause of heartburn? |
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Definition
| A painful sensation that occurs over the sternum when HCl backs up into the lower esophagus. |
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Term
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Definition
| Gastroesophageal reflux disease, which is when heartburn occurs more than twice a week. They may have an overly relaxed or damaged esophageal sphincter. (some factors that contribute: smoking, alcohol, overweight, pregnancy, high-fat meals, lying down right after a meal). |
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Term
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Definition
| An area of the GI tract that has been eroded away by HCl and pepsin. In most cases it is located in the stomach area or part of the duofenum closest to the stomach. Can be treated with antibiotics. |
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Term
| What is considered diarrhea? |
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Definition
| It is the frequent passage (more than 3 times in one day) of loose, watery stools. It can cause dehydration. It can be caused when the large and small intestine become irritated by the microbes and the body's defense against them. |
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Term
| What is considered constipation? |
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Definition
| It is when no stool has passed for two or more days (can vary from person to person). Stools are usually hard, small, and difficult to pass. To prevent, stay hydrated and eat fruits and veggies. |
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Term
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Definition
| Irritable Bowel Syndrome, is a disorder that integeres with normal functions of the colon. Either colon is too fast or too slow at digesting which causes diarrhea or constipation. |
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Term
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Definition
| It is the swelling of the beins in the rectum and anus. It can be caused by straining to hard. |
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Term
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Definition
| It is the ballooning of the bowel wall. It can be caused by straining to hard. When it becomes infected, it is known as diverticulitis. It can be prevented by consuming fiber. |
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Term
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Definition
| It means hydrated carbon. It has carbon, hydrogen, and oxygen. We obtain carbs mostly from plant foods (fruits, veggies, and grains). Plants make the most abundant form of carbohydrate, called glucose. |
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Term
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Definition
| The most abundant sugar molecule, a monosaccharide generally found in combination with other sugars. It is the preferred energy source for the brain and is important in the energy for all cells. |
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Term
| What are the two types of carbs? |
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Definition
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Term
| What are simple carbohydrates? |
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Definition
| They are referred to as sugars. They are monosacchartides or disaccharides. |
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Term
| What are monosaccharides? |
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Definition
| They have only a single sugar molecule. Glucose, fructose, ribose, and galactose are the most common. |
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Term
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Definition
| This is the preferred source of energy for the brain. It is the monosaccharide in the body. |
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Term
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Definition
| The sweetest natural sugar. It is found in fruits and veggies. It is also caled fruit sugar. In processed foods, it comes in the form of high-fructose corn syrup (sweetens soft drinks, candies, and jellies). |
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Term
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Definition
| It does not occur alone in foods. It joins with glucose to create lactose, one of the most common disacchrides. |
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Term
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Definition
| A five-carbon monosaccharide. Very little of this is in our diets. Our body produces ribose from the foods we eat. It is contained in the genetic material of our cells. |
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Term
| What are the most common disiccharides? |
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Definition
| Lactose, Maltose, and Sucrose. |
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Term
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Definition
| It has one glucose molecule and one galactose molecule. Also called milk sugar. It is found in milk. |
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Term
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Definition
| A disaccharide consisting of two molecules of glucose. It does not occur independently in foods but results as a by-product of digestion. Also called malt sugar. |
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Term
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Definition
| It jhas one glucose molecule and one fructose molecule. It is sweeter than lactose and maltose because it has fructose in it. Found in honey, syrup, fruits, and veggies. Table sugar, brown sugar, and other products are made by refining sucrose. |
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Term
| What is a unique difference between simple and complex carbs? |
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Definition
| The RDA has no reccomendation for simple sugars (but aim for less than 10%). Simple sugars can cause tooth decay and cardiovascular diseases. |
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Term
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Definition
| Polysaccharides, which are long chains of glucose molecules. Their food source comes from plants. The three types are starch, glycogen, and fiber. |
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Term
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Definition
| It is made by plants. We digest starch into maltose and glucose. Starch is found in grains, legumes, and tubers. Our body cannot use starch molecules just as they are in plants, so our body breaks them down into monosaccharides of glucose. |
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Term
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Definition
| It is the storage form of glucose for animals, including humans. It is stored in the liver (generous) and the muscles (selfish). It is in very small supply between meals, and is not found in food. |
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Term
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Definition
| It is composed of long polysaccharide chains, but our body does not easily break down the bonds that connect fiber molecules. Most fiber passes through the digestive system without being digested and absorbed, so they contribute no energy to our diet. There are three types: dietary, functional, and total. |
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Term
| What are the three types of fiber? |
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Definition
Dietary fiber: is the nondigestable parts of plants that form the support structures.
Functional fiber: is the nondigestable carbs that are extracted from plants and have known health benefits.
Total fiber: is the sum of dietary and functional fiber. |
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Term
| What are the chemical and physical properties of fiber? |
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Definition
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Term
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Definition
| These fibers dissolve in water. They form a gel when wet and are easily digested by bacteria into the colon. These are found in citrus fruits, berries, oats, and beans. Soluble fiber slows the speed of glucose absorption and reduces cholesterol absorption. They add viscosity or thickness. Some examples are: pectins, gums, and mucilages. |
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Term
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Definition
| These do not dissolve in water. They absorb water like a sponge and typically cannot be fermented. These promote regular bowel movements. Some examples: lignins, cellulose, and hemicelluloses. These can be found in grains, wheat bran, and many veggies. |
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Term
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Definition
| The generation of glucose from the breakdown of proteins into amino acids. |
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Term
| What are some of the benefits of fiber? |
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Definition
| May reduce the risk of colon cancer, helps prevent hemorrhoids, reduces the risk of diverticulosis, can reduce the risk of heart disease, may enhance weight loss, and may lower risk of type 2 diabetes. |
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Term
| How does the body breakdown carbs? |
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Definition
| The salivary amylase begins the breakdown. Most of the digestion occurs in the small intestine. Pancreatic amylase continues to digest any remaining starch into maltose. Maltose is broken down into glucose by the enzyme maltase. Sucrose is broken down into the glucose and fructose by the enzyme sucrase. The enzyme lactase breaks down lactose into glucose and galactose. All monosaccharides are then absorbed into the mucosal cells lining the small intestine, where they pass and enter the bloodstream. |
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Term
| What happens to the monosaccharides after they enter the bloodstream? |
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Definition
| They travel to the liver, where fructose and galactose are converted to glucose. If needed right away they are released into the blood stream to provide energy. If not needed right away, glucose is stored as glycogen in our liver and muscles. The fiber remains in the colon and adds bulk to our stool and is excreted. |
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Term
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Definition
| The hormone secreted by the alpha cells of the pancreas in response to decreased blood levels of glucose. It causes the breakdown of liver stores of glycogen into glucose. |
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Term
| What are nutritive sweetners? |
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Definition
| Sweetners, such as sucrose, fructose, honey, and brown sugar that contribute Calories. They contain 4kCal per gram. Example: aspartame (nutrasweet) |
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Term
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Definition
| They contain 2-4 kCal per gram. They do not support mouth bacteria. Example: Xylitol |
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Term
| What are non-nutritive sweetners? |
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Definition
| They provide little or no energy. Examples: Saccharin (300 times sweeter than sucrose), acesulfame-K (sunette or sweet one, 200 times sweeter than sugar), Aspartame (equal and nutrasweet, 180 times sweeter than sucrose: cannot be used in cooking because its taste is destroyed in heat), sucralose (splenda, 600 times sweeter than sucrose and is stable when heated). |
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Term
| What does the pancreas do in carb digestion? |
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Definition
| The pancreas senses if there is too much or too little blood glucose. It secretes insulin into the blood. When sleeping glucose concentration depletes. The pancrease senses this and secretes glucagon into the blood. It stimulates the liver to break glucogen into glucose, which is released into the blood. |
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Term
| What does insulin do in the body? |
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Definition
| It directs cells around the body to take up glucose. It also reminds the liver to stock up on glycogen. |
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Term
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Definition
| It is the inability to regulate blood glucose levels. This is 10 % of all cases. They cannot produce enough insulin. Result is, they must get insulin injections and plan their diets. This is usually diagnosed in adolescence, and the primary causes are genetics and autoimmune disease. |
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Term
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Definition
| The inability to regulate blood glucose levels. This is 90 % of all diabetes cases. They are resistant to insulin, and excess insulin is often produced. It is usually diagnosed in older adults. Treatments include diet, exercise, weight loss, and medications. The primary causes are obesity, inactivity, and genetics. |
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Term
| What is the glycemic index? |
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Definition
| A foods ability to raise glucose levels. Foods with low glycemic index: moderate fluctuations in blood glucose levels. These are better for people with diabetes. |
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Term
| What does it mean to be lactose intolerant? |
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Definition
| Lactose intolerant means that their is an insufficient amount of lactase enzymes. This creates a build up of ecess lactose for gut bacteria, intestinal gas, bloating, naseua, cramping, and diarrhea. Sources of calcium can be found in leafy greens for a replacement. |
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Term
| Are lipids soluble in water? |
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Definition
| They have limited solubility. |
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Term
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Definition
| It is composed of 3 fatty acids and 1 glycerol molecule. The glycerol is a 3 carbon alcohol that is the backbone of the triglyceride. |
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Term
| How does the body digest lipids? |
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Definition
| Lipase in the saliva begins digestion. Gastric lipase in the stomach does some digestion. Chyme is mixed with bile (bile does not change the chemical part of fat, just makes it into smaller groups). Pancreatic lipase secretes into the small intestine to break apart the triglycerides. The broken apart free fatty acids move into the mucosal cell. FFA's are then converted back to T. Phospholipids attach to the outside of the T, and cholesterol is mixed in also. A lipoprotein is synthesized and attached also (the whole lipoprotein particle is called a chylomicron). Then lipoprotein lipase breaks the chylomicron back down. This moves into the fluid in the villa, and then into the lacteal. After that, it is dispersed into the blood stream. |
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Term
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Definition
| A spherical compound where fat clusters are the center and phospholipids and proteins attach to the outside. |
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Term
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Definition
| A lipoprotein produced in the mucosal cell of the intestine. It transports dietary fat out of the intestinal tract. These are too large to enter capillaries, so they enter the lacteal. They travel through the lymphatic system to the bloodsteam. |
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Term
| What are saturated fatty acids? |
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Definition
| They have hydrogen atoms surrounding every carbon in the chain. They have no double bonds. Each has the max amount of hydrogen bound to it. Foods high in saturated fats: coconut oil, butter, cream, and whole milk. |
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Term
| What are monounsaturated fats? |
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Definition
| Fatty acids that have two carbons in the chain bound to each other with one double bond. These are generally liquid at room temperature. (Canola oil, olive oil, and cashews). |
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Term
| What are polyunsaturated fats? |
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Definition
| Fatty acids that have more than one double bond in the chain. These are usually liquid at room temperature. These contain even less hydrogen. (Corn oil, safflower oil, canola oil). |
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Term
| Are animal-based foods high in saturated or unsaturated fat? |
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Definition
| Animal-based foods are high in saturated fats, and plant foods tend to be high in unsaturated fats. |
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Term
| What is "cis" and "trans" in the role of unsaturated fats? |
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Definition
| Cis means the same side of the carbon chain, and trans mean the opposite side of the chain. The trans process is "making the liquid into solid" and is called hydrogenation. (This makes them solid and have longer shelf life). |
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Term
| What are the health risks associated with fats? |
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Definition
| Excess sat fat and especially trans fat can increase the risk of cardiovascular disease. California banned trans fat in restauraunts, and trans fat is required to be on the food label. BUT if 1/2 g per serving or less is in the food, it is not required to be listed. |
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Term
| What are the essential fatty acids? |
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Definition
| Linoleic acid (omega-6 fatty acid) and Alpha-linolenic acid (omega-3 fatty acid) |
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Term
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Definition
| It can be found in vegetable oil, olive oil, and safflower oil. This is converted by the body to arachidonic acid, which facilitates blood clotting and inflamation. |
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Term
| What is alpha-linolenic acid? |
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Definition
| It is found in veggies, fish, fish oil, and flax seeds. It is converted to EPA and DHA, which modulates blood clotting and inflammation. They balance arachidonic acid's influence. |
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Term
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Definition
| They are composed of a glycerol and 2 fatty acids. They also have a phosphate in the glycerol. They can interface with water and are a component of cell membranes. These are not essential. |
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Term
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Definition
| These are lipids containing multiple rings of carbon atoms. Cholesterol is the major sterol. These are major components of cells. |
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Term
| What are the fat soluble vitamins? |
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Definition
| Vitamin A, D, E, and K. Fat is required for them to be transported. Vitamins regulate chemical processes. |
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Term
| Which of the lipids is essential? |
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Definition
| Triglycerides because they have the essential nutrients of Omega 3 and 6. |
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Term
| How much saturated and trans fat should be consumed? |
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Definition
| Saturated and trans fat combined should be less than or equal to 10 % of total calories. |
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Term
| What is the leading cause of death in the U.S.? |
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Definition
| Cardiovascular disease. Risk factors: being overweight, lack of exercise, high blood pressure, smoking, diets high in sat and trans fats, diets low in fruits and veggies, and high blood cholesterol. |
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Term
| What does Coronary Artery Disease (CAN) do? |
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Definition
| This is a blood lipids and vascular diease. Plaque blocks the bloods ability to get through. Inflammation can cause heart attacks because the opening won't allow blood to pass through. This can be caused by saturated and trans fats. Lunim is the opening in the artery and atherosclerosis is the disease. |
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Term
| What are the 4 types of lipoprotein? |
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Definition
| Chylomicron, VLDL, LDL, and HDL |
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Term
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Definition
| A lipoprotein is made in the liver and it transports lipids (esp. T) to various tissues in the body. Lipoprotein lipase breaks it down. The remnant shrinks to LDL. |
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Term
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Definition
| This is known as "bad cholesterol." It is the depleted VLDL. The cholesterol remains and this delivers that to the body. Too much cholesterol in LDL is bad. |
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Term
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Definition
| This is known as "good cholesterol." It is made by the liver and intestine. It scavenges cholesterol in the blood vessels. If there are lots of cholesterol in the HDL then that means that it did good at picking up the cholesterol so that it will not be left in arteries. |
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