NUTR 150 - MODULE 2 STUDY GUIDE

CHAPTER 3 – DIGESTION: FROM MEALS TO MOLECULES

You will be able to describe the overall structure of the digestive system.
 What are the six organs of the digestive tract? Where are they located?
 What are the four accessory organs to the digestive tract?
 Where is the epiglottis located?
 Where are the following sphincters located: lower esophageal sphincter; pyloric
sphincter; ileocecal sphincter
 What are the names of the three sections of the small intestine?
 Where are the villi located? What are microvilli?
 What are the two main sections of the large intestine?

Terms to Know
Gastrointestinal tract Bolus Sphincter
Lumen Epiglottis
Saliva Esophagus

You will be able to describe what happens to food as it passes through the intestinal tract.
 What are the primary five taste sensations? Which taste sensation does a newborn have a natural
preference for? What is the difference between taste and flavor?
 What is the difference between mechanical digestion and chemical digestion?
 What is the function of hormones?
 What is the function of digestive enzymes?
 What does the epiglottis do when you swallow?
 What is the action of peristalsis?
 What is the function of the lower esophageal sphincter?
 What happens to food in the stomach?
 What is the role of the pancreas in the digestive process?
 What secretions does the pancreas produce?
 What is the role of the liver and gallbladder in the digestive process?
 What secretion does the liver produce?
 What is the difference between simple diffusion, facilitated diffusion, and active absorption?
 Where do fat-soluble nutrients go after being absorbed into the body?
 How are fat-soluble nutrients transported after absorption?
 What happens to food substances which cannot be absorbed?
 What are the possible benefits of prebiotics and probiotics?

Terms to Know
Hormone Peristalsis Hepatic portal vein Active transport
Digestion Bicarbonate Lacteal Prebiotic
Absorption Protease Lymphatic system Probiotic
Enzyme Bile Simple diffusion
Chyme Capillary Facilitated diffusion
You will be able to discuss the basic dietary recommendations for celiac disease, GERD, ulcers, and constipation.
 What foods need to be avoided on a gluten-free diet?
 What is the underlying cause for GERD? What types of food need to be avoided to minimize the
symptoms?
 What are the most common causes for peptic ulcers? How are peptic ulcers usually treated?
 What are the general recommendations to decrease risk for constipation?

Terms to Know
GERD Peptic ulcer Celiac disease

You will be able to describe the basic process of cellular respiration.

 What is metabolism?
 What happens in cellular respiration? (Review Fig. 3.19)
o Where does cellular respiration take place in the cell?
o What molecules can be used to make acetyl-CoA?
o What happens to acetyl-CoA?
o What are the end products of cellular respiration?

Terms to Know
ATP Mitochondria Citric acid cycle
Cytoplasm Acetyl CoA Electron transport chain

You will be able to identify the different types of carbohydrates and where they are found in food.
 What are the names of the simple carbohydrates?
 Is there a difference between foods with added refined sugars and foods with naturally occurring sugars?
 What are the names for the two types of starch?
 What is glycogen? Where is it found in the body?
 What is fiber? What happens to soluble fiber when it is mixed with water? What happens to insoluble
fiber when it is mixed with water?
 Identify whole grain foods using the food label
 Identify the amount of added sugar in foods

Monosaccharide Maltose Amylose

Glucose Lactose Insoluble fiber
Fructose Sucrose Soluble fiber
Galactose Polysaccharide Glycogen
Disaccharide Amylopectin

You will be able to describe the basic digestion, absorption, and metabolism of carbohydrate.
 Where does the chemical digestion of starch begin? What enzyme is involved? Where is this enzyme
produced?
 Where does the chemical digestion of maltose, sucrose, and lactose occur? What enzymes are involved?
Where are these enzymes produced?
 What types of absorption is used in the small intestine for: glucose; galactose; fructose
 What happens to fructose and galactose in the liver?
 What happens to the carbohydrate which is not digested to the monosaccharides?
 What can happen to soluble fiber in the large intestine? What happens to insoluble fiber?
  What is glycolysis? Where does glycolysis occur? What are the end products of glycolysis?
 What is the underlying cause for lactose intolerance? What are the dietary recommendations for
someone with this condition?

Terms to Know
Amylase Lactase Maltase Sucrase

You will be able to describe the basic functions of carbohydrate in the body.

 What is the primary function of carbohydrate in the body?

 What is the role of insulin in carbohydrate metabolism?
 What is the role of glucagon in carbohydrate metabolism?
 What conditions will cause an excess of ketone production in the body?

Terms to Know
Insulin Glucagon Gluconeogenesis Ketones/Ketosis

You will be able to discuss the role of carbohydrate in diabetes, dental health, and bowel health.
 How does type 1 diabetes differ from type 2 diabetes?
 What is gestational diabetes?
 What is the treatment for type 1 diabetes? What is the treatment for type 2 diabetes?
 What is hypoglycemia?
 How is reactive hypoglycemia treated?
 What is a nonnutritive sweetener?
 What information does the "acceptable daily intake" (ADI) provide?
 What dietary patterns increase risk for dental caries?
 What are possible adverse effects of very low carbohydrate intakes?
 What is the role of dietary fiber to lower risk for diverticulosis?

Terms to Know
Type 1 diabetes Reactive Hypoglycemia Nonnutritive sweetener
Type 2 diabetes Dental Caries ADI
Insulin resistance Diverticula Diverticulosis
Gestational diabetes Hemorrhoid

You will be able to evaluate a dietary intake using the DRI and the Dietary Guidelines for American’s carbohydrate
recommendations.
 What is the carbohydrate RDA is based on? How should it be used when evaluating a dietary intake?
 What is the adult Acceptable Macronutrient Range for carbohydrate?
 What is the AI for fiber? What are the health benefits associated with consuming adequate dietary
fiber? What foods are good sources for fiber?
 What are the Dietary Guidelines for Americans 2010 recommendations for: whole grains; refined grains;
foods and beverages with added sugar; fruits and vegetables
 How do you read a food label’s Nutrition Facts and Ingredients for carbohydrate information?