Nutrition Assignment - Dr Serr PDF

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Name:______Kayla Harrower____________

Date:___11/21/2019_________

Digestion and Nutrition Part I--Digestive Systems Review 1. Which type of alimentary canal (digestive tract) does the animal pictured below have? Gastrovascular Simple Cavity (incomplete) a. How does it compare to your own digestive system? Extracellular digestion b. Write down the name AND phylum for this organism Hydra, Cnidaria 2. Compare and contrast the digestive tracts of carnivores and herbivores? What are the similarities and differences? Many herbivores have a ruminant digestive tract which consists of a 4-chamber stomach, and carnivores have a monogastric digestive system with one large stomach chamber. Both herbivores and carnivores use mechanical and chemical digestion, digestion starts in the mouth, and continues through esophagus, small intestines, large intestines, and rectum. Herbivores have a much larger cecum than carnivores which is important for digestion of cellulose of roughages/forages that herbivores consume. Herbivores also have a much larger colon/large intestine. 3. Compare and contrast the following terms: herbivore, carnivore, omnivore, insectivore, frugivore Herbivore: Eat plants and fruit (like a frugivore), spend a lot of time grinding down food in mouth, Carnivore: Eat flesh/meat, eat insects like insectivores Omnivore: Eat both plants and flesh, similar to herbivores, carnivores, insectivores, and frugivores Insectivore: Eat insects Frugivore: Eat fruits 4. Coprophagy is a behavior that is normal to the ingestion and digestion of rabbits. Describe the use of coprophagy in rabbits? Rabbits use coprophagy to capture nutrients from cellulose that were produced by the microorganisms in the rabbit’s cecum. Rabbits need to use coprophagy to remain healthy

a. What type of alimentary canal do these animals have AND in which nutritional classification would they be placed in (omnivore, herbivore, carnivore)? 1

Name:______Kayla Harrower____________

Date:___11/21/2019_________

Monogastric complete digestive tract Herbivores

5. In which nutritional classification would you place the organism whose skull is pictured below? Omnivore a. Explain why with respect to the skull’s dentition, anatomical structures, and muscles of mastication . I think that this animal is an omnivore because it has incisors, canines, and molars. The molars are large to be used to grind plants, the canines are duller than a carnivore’s canines would be, but they are still present to eat flesh, and the incisors are used to pull vegetation and hold food. The masseter is very large which shows that this animal has herbivore tendencies which is why I think it is an omnivore Part II--Nutrient Overview 1. Which macromolecule (macromolecules are carbohydrates, lipids, and proteins) are major fuel molecules that provide the raw “carbon skeletons” used in the synthesis of important molecules? Carbohydrates a. Monosaccharide: Glucose b. Polysaccharides: Starch, Cellulose

2. Which macromolecule is mostly used for structure or specific functions such as enzymatic reactions and regulation? Proteins a. example in plants: Tryptophan b. example in animals: Eggs, Cheese, Milk

3. Which macromolecule can provide up to 80% of total caloric requirements, mainly used for energy or energy reserves? Lipids

4. What is the difference between water-soluble and fat-soluble vitamins?

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Name:______Kayla Harrower____________

Date:___11/21/2019_________

Fat-soluble vitamins are categorized as lipophilic (non-polar) and travel in the blood stream attached to transport proteins, which enables them to cross cell membranes. Excess fat-soluble vitamins are deposited into body fat. Water-soluble vitamins are hydrophilic (polar) and are freely soluble in blood, but they cannot pass through cell membranes so they must activate their receptors from outside the cell membrane. Excess water-soluble vitamins are excreted in urine

a. List the water-soluble vitamins: B complex and vitamin C b. List the fat-soluble vitamins: Vitamin, A, D, E, K

5. Name the macro-elements: Ca, P, Na, K, Cl, S, Mg Name and the microelements: I, Se, Zn, F, Fe

6. Which molecule is essential to life? Water a. What are the two forms of this molecule that our bodies utilize? Free water and Bound water

7. What is meant when we say that a nutrient is "essential?" It is required for normal body function but cannot be synthesized by the body a. Name at least two sources of animal protein: Eggs and Meat

8. What are the essential fatty acids? Linoleic (omega-6) and_ Alpha- Linolenic (omega-3): a. Name at least two food sources for each: Linoleic (omega-6): Sunflower oil, seeds Alpha- Linolenic (omega-3): Fish, Oils

Part III: More on Nutrients 1. The two plant sources of protein: 3

Name:______Kayla Harrower____________

Date:___11/21/2019_________

Corn and other grains Beans and other legumes

Cholesterol question:

2. Differences between low density lipoproteins and high-density lipoproteins:

Low Density Lipoproteins: Transports cholesterol from liver to cells, high levels of LDL are associated with high rate of coronary heart disease, raises with obesity, increases with diet high in saturated fats, lead to build up in arteries High Density Lipoproteins: Takes up excess cholesterol and returns it to the liver, high levels of HDL are associated with low rates of coronary heart disease "Bad" cholesterol: Low Density Lipoproteins Importance of cholesterol: Cholesterol is used to build structure of cell membranes, make hormones, helps metabolism, assists in bile production Target level for total blood cholesterol: Less than 200 3. Fats question— Include below the descriptions for each type of fat: Unsaturated fats: 2 types, Monounsaturated and Polyunsaturated fats, both are “good fats”. Monounsaturated fats can help improve cholesterol levels and lower risk of cardiovascular disease, can also help control insulin and blood sugar levels. Polyunsaturated fats are required for the body to function. They help with muscle movement and blood clotting Saturated fats: Contain high proportion of fatty acid molecules, considered to be less healthy than unsaturated fats, raise cholesterol levels

Hydrogenated fats:

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Name:______Kayla Harrower____________

Date:___11/21/2019_________

Unsaturated fats converted into saturated fats through process of “hydrogenation”, raise cholesterol levels

How does fat tie in with total blood cholesterol? The types of fat that are being consumed can either lower or raise your cholesterol levels

4. Compare and contrast soluble and insoluble fiber: Soluble fiber is soluble in water, lowers cholesterol, moderates blood glucose levels, reduces heart disease, helps you feel full, helps prevent diarrhea and constipation Insolubule fiber does not absorb or dissolve in water, reduces constipation, helps you feel full, keeps bowel movements regular

5. Calories that make one pound of weight in the human body? 3500 6. Blood sugar regulation—

Compare the two hormones, insulin and glucagon to explain sugar balance in the human body. Insulin removes excess glucose from the blood and stores it as glycogen in the liver to lower blood sugar levels. Glucagon promotes the breakdown of glycogen in the liver to raise blood sugar levels

Define the following Type I diabetes: Type 1 diabetes is when the pancreas does not produce enough insulin to maintain blood glucose levels, so the glucose levels get very high. Someone with Type 1 diabetes must take insulin to regulate their glucose levels. Usually diagnosed in children and young adults Type II diabetes: 5

Name:______Kayla Harrower____________

Date:___11/21/2019_________

Most common form of diabetes, primarily diagnosed in adults. Occurs when the body develops insulin resistance and cant efficiently use the insulin that the pancreas produces, so the pancreas eventually loses its ability to produce insulin.

7. Hunger regulation—

Leptin hormone function: Regulates energy balance by suppressing appetite in response to weight gain PYY hormone function: Increases water and electrolyte absorption in the colon and can suppress pancreatic secretion Ghrelin hormone function: Stimulates appetite

Part IV--Malnourishment and Eating Disorders 1. Compare the two conditions, Kwashiorkor and Marasmus by describing each: Kwashiorkor: Malnutrition, common in third world countries. Children aren’t getting enough protein in the diet which leads to accumulation of fluids causing swelling. Distension of the stomach is common, so no weight will necessarily be lost because the fluid counterbalances the weight lost in fat and muscle. Children in Kwashiorkor condition might look fat or swollen. Can cause discoloration of hair Marasmus: Malnutrition, common in third world countries. Children develop thinness, causes skin to become thin and wrinkled. Children in Marasmus condition will appear emaciated due to loss of muscle and body weight and will have stunted growth. Marasmus is more common than Kwashiorkor.

2. Compare BED, Bulimia, and Anorexia Nervosa by describing each: BED: Binge eating disorder is characterized by frequent episodes of eating large amounts of food in a short period of time, feeling out of control about over eating, and feeling ashamed or disgusted by the behavior. Binge eating disorder can lead to high blood pressure, high 6

Name:______Kayla Harrower____________

Date:___11/21/2019_________

cholesterol, diabetes mellitus, gallbladder disease, and heart disease. BED affects 1-5% of the general population, and 60% of those struggling with BED are women. This disorder, along with anorexia and bulimia, are often associated with symptoms of depression. Anorexia Nervosa: Anorexia Nervosa is characterized by a resistance to maintaining a healthy body weight, an intense fear of weight gain or being too fat, denial of being underweight, and loss of menstrual periods. The signs of anorexia are dramatic weight loss, preoccupation of calories/dieting, refusal to eat, anxiety about body image, denial of hunger, avoidance of mealtimes, and excessive exercise. Anorexia involves self-starvation which can lead to brittle bones, muscle loss, severe dehydration, dry hair or hair loss, and an abnormally slow heart rate. Anorexia and Bulimia can both lead to heart failure and cause death. Bulimia: Bulimia Nervosa has three primary symptoms. Someone struggling with bulimia would exhibit a regular intake of large amounts of food and feel like they have lost control of their eating behaviors. They would self-induce vomiting, use laxatives, fasting, or compulsive exercise to “balance” out the food that they consumed, and they would be extremely concerned with their body weight and shape. Bulimia can lead to irregular heartbeats, possible heart failure, and death due to electrolyte imbalances. Other consequences are tooth decay and staining, irregular bowel movements, and inflammation of the esophagus. Bulimia affects 1-2% of adolescent ang young adult women, and 80% of people struggling with bulimia are female.

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