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DIGESTION Flashcards

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1
Q

The TAKING OF FOOD into the digestive tract, generally THROUGH THE MOUTH.

A

Ingestion

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2
Q

The MECHANICAL AND CHEMICAL processes that convert nutrients into a PHYSICALLY ABSORBABLE STATE.

A

Digestion

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3
Q

Digestion includes:

A

Mastication
Deglutition
Peristalsis

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4
Q

chewing

A

Mastication

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5
Q

swallowing

A

Deglutition

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6
Q

COORDINATED, RHYTHMIC, SERIAL CONTRACTIONS of the smooth muscles of the Gastrointestinal tract

A

Peristalsis

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7
Q

The BREAKDOWN OF FOOD in the body inPREPARATION FOR ABSORPOTION.

A

Digestion

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8
Q

food is broken up BY TEETH and moved along Gastro Intestinal tract by peristalsis.

A

Mechanical digestion

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9
Q

carbohydrates, proteins, and fats are broken down INTO NUTRIENTS tissues can absorb and use.

A

Chemical digestion

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10
Q

Chemical changes occur through ________

A

hydrolysis

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11
Q

the ADDITION OF WATER and breaking down of food molecules

A

hydrolysis

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12
Q

act on food substances, causing them to break down INTO SIMPLE COMPOUNDS

A

Enzymes

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13
Q

An enzyme can act as a __________, which SPEEDS UP the chemical reactions without itself being changed in the process.

A

catalyst

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14
Q

The process by which the END PRODUCTS of digestion pass through the small and large intestines into the blood or lymph systems.

A

Absorption

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15
Q

The PASSAGE of nutrients into the blood or lymphatic system.

A

Absorption

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16
Q

TRUE OR FALSE:
Nutrients must be in their simplest form

A

TRUE

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17
Q

TRUE OR FALSE:
Nutrients must not be in their simplest form

A

FALSE

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18
Q

SIMPLE FORM:
Carbohydrates

A

simple sugars

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19
Q

SIMPLE FORM:
Proteins

A

amino acids

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20
Q

SIMPLE FORM:
Fats

A

fatty acids and glycerol

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21
Q

Most absorption occurs in the ________

A

small intestine

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22
Q

some absorption occurs in the ________

A

large intestine

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23
Q

________ is absorbed in the stomach, small intestine, and large intestine.

A

Water

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24
Q

Digestion BEGINS HERE

Teeth break up food; food mixes with saliva

A

Mouth

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25
acts on starch
Enzyme (salivary amylase)
26
enzyme is also known as
(salivary amylase)
27
is a complex carbohydrate
starch
28
is a MASTICTAED LUMP OR BALL OF FOOD ready to be swallowed
BOLUS
29
Length of time food is in mouth is ______
brief
30
Food travels through this MUSCULAR TUBE; Connects mouth to stomach
Esophagus
31
_______ act to move bolus in the esophagus
Peristalsis and gravity
32
opens at LOWER END OF ESOPHAGUS to allow passage of bolus into stomach
Cardiac sphincter
33
Temporary storage of food Mixing of food with gastric juices Regulation of a slow, controlled emptying of food into the intestine Secretion of the intrinsic factor for vitamin B12 Destruction of most bacteria inadvertently consumed
Stomach
34
prepares the gastric area for enzyme action
Hydrochloric acid
35
breaks down Proteins
Pepsin
36
breaks down MILK PROTEINS
Rennin
37
acts on emulsified FATS
Lipase
38
Hormones released in the small intestine
Secretin Cholecystokinin
39
causes pancreas to release SODIUM BICARBONATE to neutralize acidity of chyme
Secretin
40
TRIGGERS gallbladder to RELEASE BILE
Cholecystokinin
41
Emulsifies fat after it is secreted into small intestine PRODUCED in LIVER; STORED in GALLBLADDER
BILE
42
are found in the pancreatic juice that is secreted into small intestine.
Enzymes
43
WHERE ARE ENZYMED FOUND
in the pancreatic juice
44
the bile is produced in ____
liver
45
where is the bile stored
gallbladder
46
split Proteins
Pancreatic Proteases
47
Pancreatic Proteases
trypsin, chymotrypsin, carboxypeptidases
48
converts Starches (Polysaccharides) to Simple Sugars / Glucose
Pancreatic Amylase
49
reduces Fats to Fatty Acids & Glycerol
Pancreatic Lipase
50
Produces enzymes Prepares foods for absorption
Small Intestine
51
reduce Proteins to Amino Acids
Peptidases
52
Twenty-two feet long hairlike projections, increase surface area for maximum absorption
Villi
53
teeth and tongue begin mechanical digestion by breaking apart food
mouth
54
peristalsis and gravity move food along
esophagus
55
produces bile
liver
56
stores bile and releases it into small intestine to emulsify fats
gallbladder
57
begin chemical digestion as salivary amylase begins to change starch to maltose
salivary glands
58
hydrochloric acid prepares the gastric area for enzyme action.
stomach
59
produces enzymes, prepares foods for absorption.
small intestine
60
enzymes are released into the small intestine
pancreas
61
absorbs water and some other nutrients, and collect food residue for excretion
large intestine
62
lactase converts
lactose to simple sugar
63
maltase converts
maltose to simple sugar
64
sucrase converts
sucrose to simple sugar
65
COLON WALLS secrete mucus to protect against acidic digestive juices in chyme
Large Intestine
66
a semi-liquid mixture of food mass
chyme
67
Major tasks of the large intestine:
Absorb water Synthesize some B vitamins and vitamin K Collect food residue
68
The USE OF FOOD by the body after digestion Results in energy OCCURS AFTER DIGESTION and absorption; nutrients are carried by the blood to the cells of the body
Metabolism
69
Nutrients combine with oxygen
Oxidation
70
_______ reduce to carbon dioxide and water
Carbohydrates
71
Oxidation is also known as
aerobic metabolism
72
____ is released as nutrients are oxidized.
ENERGY
73
reduces fats without the use of oxygen
Anaerobic metabolism
74
The COMPLETE OXIDATION of carbohydrates, proteins, and fats is commonly called the
Krebs cycle
75
is the BREAKDOWN of compounds during metabolism
Catabolism
76
is the process of USING ENERGY from oxidation to create new compounds
Anabolism
77
hormones secreted by the thyroid gland
Triiodothyronine (T3) and thyroxine (T4)
78
Needed for involuntary and voluntary activity
Energy
79
maintenance of body tissue, temperature, growth
Involuntary activity
80
walking, swimming, eating, reading, typing
Voluntary activity
81
Three groups of nutrients provide energy
Carbohydrates Fats Proteins
82
primary source of energy
Carbohydrates
83
The unit used to measure the energy value of foods
kilocalorie
84
commonly called calorie
kcal
85
The rate at which energy is needed for BODY MAINTENANCE. The energy necessary to carry on all involuntary vital processes WHILE THE BODY IS AT REST.
Basal Metabolic Rate (BMR)
86
Basal Metabolic Rate (BMR) is also known as
resting energy expenditure (REE)
87
Basic Concept of Nutrition
All nutrients needed by the body are available through food. Many kinds and combinations of food can lead to a well-balanced diet. No food, by itself, has all the nutrients needed for full growth and health Each nutrient has specific uses in the body Most nutrients do their best work in the body when teamed up with other nutrients All persons, throughout life, have need for the same nutrients, but in varying amounts. The amounts of nutrients are influence by age, sex, size, activity and state of health. The way food is handled influences the amount of nutrients in food, its safety, appearance and taste. Handling means everything that happens to food while it is being grown, processed, stored and prepared for eating.

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