Human Nutrition

Vitamins

Carbohydrates

Proteins

Minerals

It decreases significantly.

It stays exactly the same.

It increases to provide energy for milk production.

It fluctuates every hour.

A blood disorder where cells are misshapen

A condition where bones become soft and deformed due to lack of Vitamin D

An inability to digest fats correctly

A loss of memory due to lack of carbohydrates

Transporting oxygen to nerves

Forming the insulating myelin sheath around nerve cells

Acting as neurotransmitters

Controlling the heart rate

Bleeding gums

Night blindness

Total body wasting and extreme thinness

Bowed legs

To increase the mother's bone density

To reduce the risk of neural tube defects in the developing fetus

To provide extra energy for the mother's increased heart rate

To prevent the mother from developing scurvy

Excessive intake of refined sugars

Deficiency of Vitamin A

Lack of dietary fiber

Deficiency of Vitamin C

Changing from a high-protein to a high-fat diet

Moving from a cold climate to a temperate climate

Increasing the duration and intensity of daily physical activity

Increasing the amount of sleep per night

Lack of calcium leading to the breakdown of the jawbone

Lack of Vitamin C causing the instability of the collagen triple helix in the periodontal ligament

Excessive sugar intake leading to bacterial fermentation and acid production

Vitamin K deficiency preventing the clotting of blood in the gingival capillaries

Component of hemoglobin for oxygen transport

Component of nucleic acids (DNA/RNA) and ATP, and essential for bone mineralization

Essential for the function of the sodium-potassium pump in neurons

Cofactor for the enzyme catalase in the liver

Egestion

Nutrition

Excretion

Respiration

Digestion of proteins

Production of bile

Storage of undigested food

Killing bacteria with acid

The liver via the blood

The lymphatic system

The kidneys

The lungs

To absorb vitamins

To store bile

To control the release of feces from the body

To churn food into chyme

It provides bulk for the muscles of the digestive system to push against, preventing constipation

It is a major source of glucose for cellular respiration

It is necessary for the emulsification of large fat droplets

It is the main substrate for the enzyme trypsin

Storing feces before they are expelled from the body

Final absorption of remaining glucose and amino acids

Secretions of enzymes to complete the digestion of fiber

Production of bile pigments from the breakdown of hemoglobin

To mix food with enzymes and move it along the canal by peristalsis

To increase the surface area for the absorption of nutrients

To secrete intestinal juice into the lumen

To protect the ileum from the acidic chyme coming from the stomach

Dentin

Cementum

Enamel

Pulp

It prevents the enzyme from digesting the proteins within the chief cells themselves

It allows the enzyme to be activated by the neutral $pH$ of the esophagus

It ensures that pepsin only works on carbohydrates

It makes the enzyme more soluble in the gastric juice

Hydrolyzing lactose into glucose and galactose

Converting lactic acid into glucose in the liver

Digesting the proteins found in milk (casein)

Emulsifying the lipids found in dairy products

Starch $\rightarrow$ Glucose

Starch $\rightarrow$ Maltose

Starch $\rightarrow$ Amino acids

Starch $\rightarrow$ Fatty acids

Bolus

Chyme

Bile

Feces

Chemical digestion

Peristalsis

Mechanical digestion

Assimilation

Lipase

Amylase

Pepsin

Maltase

It is converted into urea for excretion

It is converted into glycogen for storage

It is converted into amino acids by deamination

It is immediately egested through the large intestine

Lipase

Pepsin

Maltase

Trypsin

Salivary glands

Stomach

Pancreas

Liver

Mechanical digestion requires enzymes, while chemical digestion requires teeth.

Mechanical digestion breaks down food into smaller pieces, while chemical digestion breaks down large molecules into smaller molecules.

Mechanical digestion only happens in the mouth, while chemical digestion only happens in the stomach.

Mechanical digestion involves hydrolysis, while chemical digestion involves emulsification.

The enzymes move too fast to bind to the substrate.

The high temperature causes the enzymes to denature, losing their specific active site shape.

The substrate molecules become too rigid to be broken down.

The mechanical churning of the stomach stops at high temperatures.

Mechanical digestion in the mouth.

The integrity of the pancreatic tissue due to chemical digestion of its own proteins and lipids.

The $pH$ of the stomach acid.

The storage of bile in the gall bladder.

Kidney

Bladder

Liver

Small intestine

Water

Amino acids

Fats

Glucose

Adrenaline

Insulin

Estrogen

Testosterone

Digestion of proteins

Absorption of vitamins

Absorption of water

Production of bile

As nutrient concentration increases, the rate of absorption typically increases until transporters are saturated.

The rate of absorption is independent of nutrient concentration.

The rate of absorption decreases as nutrient concentration increases.

The rate of absorption only increases if the temperature of the chyme increases.

Storing excess amino acids for later use.

Converting excess amino acids into glucose or ketones.

Breaking down plasma proteins into amino acids for excretion.

Producing hydrochloric acid for protein digestion.

All nutrients go to the liver first via the hepatic artery.

Water-soluble nutrients travel via the hepatic portal vein, while fats bypass the liver initially.

Fats travel via the hepatic portal vein, while amino acids travel via the lymph.

No nutrients go to the liver; they go directly to the kidneys for filtering.

Entry into the Hepatic Portal Vein

Passage through the epithelial cell membrane

Uptake by a liver cell and its use in protein synthesis

Exit from the ileum lumen

They are absorbed entirely by simple diffusion across the epithelium

Their absorption is often regulated by the body's current needs and specific transport proteins

They are only absorbed when fatty acids are present

They enter the lacteals to avoid damaging the red blood cells

It allows the body to store nitrogen in the liver as glycogen

It removes excess nitrogen to prevent toxic ammonia buildup

It increases the amount of nitrogen available for muscle growth

It converts nitrogen gas into nitrates for use in cells