Exam #5 Flashcards
(168 cards)
1
Q
3 functions of digestive system
A
Absorption, digestion, elimination
2
Q
Digestive tract
A
Continuous passage way begins at the mouth and ends at the anus
3
Q
Peritoneum
A
Thin shiny serous membrane that lines the abdominal pelvic cavity
4
Q
Parietal peritoneum
A
Lines the abdominal cavity
5
Q
Visceral peritoneum
A
Covers the organ
6
Q
Mesentery
A
Double layer of the paretenium. shapes like a fan.
7
Q
Mesocolon
A
Extends from the colon to the posterior abdominal wall.
8
Q
Greater ommentum
A
Lower border of the stomach into the pelvic cavity
9
Q
Mucosa (location and function)
A
mucosal membrane
Function: is to protect and secrets and absorbs.
10
Q
Submucosa (location and function)
A
regulates the digestive juice and intestinal cell nourishment
11
Q
Muscularis (location and function)
A
Motility, moves the food in the digestive tract. responsible for peristalsis.
12
Q
Serosa (location and function)
A
Protect, support and be a separation between the organs.
13
Q
The mouth
A
Oral cavity
14
Q
Ingestion
A
receiving food
15
Q
Mastication
A
Process of chewing
16
Q
Starch digestion
A
saliva (mixes for food for lubrication)
17
Q
Deglutition
A
Process of moving the amount of food towards the throat.
18
Q
The tounge
A
Muscular organ that projects in the mouth, helps with chewing and swallowing.
Have surface receptors known as taste buds
19
Q
Incisors
A
Cutting teeth, anterior part of the oral cavity
20
Q
Cuspids
A
K9 deep roots used for tearing food
21
Q
Premolars
A
Large grinding teeth (2)
22
Q
Molars has how many teeth?
A
3
23
Q
Dentin
A
Main substance of the tooth, calcified substance that is harder than bone.
24
Q
Decidous
A
Baby teeth
25
Permanent
Adult 32
26
Third molars
Wisdom teeth
27
Gingiva
Gums
28
Enamel
Hardest substance of the body that covers the crown.
29
Root
Below the gum line that holds the tooth in place.
30
Orapharynx
Oral part of the pharynx, visible when you look at the mouth and depress the tongue.
31
Soft palate
Tissue that forms the posterior roof of the oral cavity
32
Uvulva
Soft flesh, v shape mask
33
The esophagus
10 inches of muscle tube, where food is lubricated with mucus and moves by peristalsis into the stomach.
34
Esophageal hiatus
Opening into the diaphragm.
35
Hiatal Hernia
Weakened area of the diaphragm
36
The stomach shape
J shape
37
Fundus
Superior rounded portion under the 1 side
38
Body
Largest part
39
Pylorus
Region of the stomach that leads to the small intestine.
40
Esophageal Spincher function
If it doesn't relax we feel like we can't swallow any food.
41
Pyloric spincher
The valve between the distal end of the stomach and the small intestine.
42
The inner most layer of the serous membrane in contact with abdominal organs
Visceral peritoneum
43
The subdivision of the peritoneum that extends from the colon to the posterior abdominal wall.
Mesocolon
44
The epithelial tissue lining the esophagus
squamous epithelium
45
The type of epithelial tissue lining the stomach and intestine
Simple columnar epithelium
46
Rhythmic contractions of the circular muscle layer that mixes with food
Segmentation
47
The muscle layer found in the stomach
Oblique
48
The final and longest section of the small intestine
Illeum
49
The section of the small intestine that receives gastric juices and food from the stomach
Duodenum
50
The mixture of gastric juice and food that enters the small intestine
Chyme
51
Folds in the stomach that are absent if the stomach is full
Rugae
52
Folds in the intestinal mucosa that are always present
Jejunum
53
The part of the large intestine just proximal to the anus
Rectum
54
The blind tube attached to the first part of the large intestine
Vermiform appendix
55
The spincher that prevents food moving from the large intestine into the small intestine
Ileocecal valve
56
Finger-like extensions of the mucosa in the small intestine
Villi
57
A blinded-ended lymphatic vessel that absorbs fat
Lacteal
58
Bands of longitudinal muscle in the large intestine
Teniae coli
59
The portion of the large intestine that extends across the abdomen
Transverse colon
60
The most proximal part of the large intestine
Cecum
61
The gland that secretes bicarbonate and digestive enzymes
Pancreas
62
An organ that stores nutrients and releases them as needed into the blood stream
Liver
63
The accessory organ that stores bile
Gallbladder
64
The salivary glands that are inferior and anterior to the ear
Parotid gland
65
Glands found just under the tongue and secrete into the oral cavity
Sublingual gland
66
A substance that emulsifies fat
Bile
67
The form in which gloucose is stored in the liver
Glycogen
68
A waste product produced from the destruction of RBC
Bilirubin
69
A waste product synthesized by the liver as a result of portent metabolism
Urea
70
The connecting hepatic duct to the gallbladder
Common hepatic duct
71
The duct that connects to the pancreatic duct
Common bile duct
72
The duct that carries bile from both lobes of the liver to the common bile duct
Cystic duct
73
What are four layers of the digestive tract
Mucosa, Submucosa, externa, serosa
74
Which form of motility occurs in the esophagus, in the small intestine?
Peristalsis, pigmentation
75
What type of food is digested in the stomach?
Protien
76
Function of small intestine
Secretion, motility, digestion and absorption
77
Functions of large intestine
Minimal digestion , Some water reabsorption, undigested food is stored and formed into feces.
78
What accessory organ secretes sodium bicarbonate, and what is the function of this substance in digestion?
The pancreas. It neutralizes the acidic chyme in the small intestine.
79
What is an enzyme?
An enzyme is a protein that speeds up the rate of a chemical reaction in a living organism.
4 nutrients of enzymes: Lactose, small peptides, sucrose, maltose
80
What process means “splitting by means of water,” as in digestion?
Hydrolysis, water is added to compounds to split them into simpler building blocks.
81
Which organ produces the most complete digestive secretions?
The small intestine
82
What is the difference between hunger and appetite?
Hunger is when the body needs to refuel and need nutrients.
| An appetite is to desire to eat.
83
What does GERD stand for?
Gastroesophageal reflux disease
84
What are two forms of constipation?
```
Spastic constipation (intestinal musculature is overstimulated)
Flaccid (lazy, atonic intestinal muscle. Usually in elderly and those who are in bed rest)
```
85
What is hepatitis
Inflammation of the liver may be caused by drugs, alcohol, or infection.
86
What is the common term for cholelithiasis?
Gallstone
87
Digest starch
Amylase
88
Begins protein digestion
Pepsin
89
Digest fats
Lipase
90
Splits protein into amino acids
Trypsin
91
Emulsifies fats
Bile salt
92
Which organ secretes hydrochloric acid and pepsin?
Stomach
93
Scientific name for tooth decay?
Caries
94
Digestion, step-by-step
```
digestion in the mouth
starch
digestion in the stomach
protein
digestion in the small intestine
carbohydrates
lipids
proteins
nucleic acids
```
95
Parasympathetic division of the autonomic nervous system
increases activity
96
sympathetic division of the autonomic nervous system
Decreases activity
97
hormone that promotes secretion and motility
Gastrin
98
regulates hunger by responding to nutrients level in the blood.
Hypothalamus
99
hormone that helps weight control.
Leptin
100
chronic loss of appetite
Anorexia
101
the binge purge syndrome and use of laxatives, or vomit.
Bulimia
102
infection in the gums
Gingivitis
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infection that involves gum tissue
Periodontitis
104
thick white patches on the mouth, being the mucous membranes, common in the smokers being cancerous.
Leukoplakia
105
inflammation of the parotid glands, (mumms)
Parotitis
106
over filling with meals high in fat.
GERD
107
unpleasant sensation that follows the irritation in the stomach or esophagus
Nausea
108
Pyloric stenosis
obstruction of the pyloric sphincter.
109
appendix inflammation
appendicitis-
110
inflammation of the distal small intestine
Crohn disease
111
ulcerative colitis
inflammation of the ulceration of the colon and the rectum.
112
celiac disease
inability to tolerate gluten.
113
abnormal frequency of water bowel movements.
diarrhea-
114
hard stool or difficulty with defecation.
constipation
115
damages on the liver or blockage in the bile.
Jaundice
116
common in the portal, alcoholic cirrhosis. Active liver cells are replaced by scar tissue.
cirrhosis
117
pancreatitis
inflammation of the pancreas
118
virus in blood, body fluid, in can be in fecal (most relevant)
Hep B
119
Hep C
infected blood
120
Carbohydrates function
Provides energy
spares protein
Maintain normal fat metabolism
Provides fiber
121
simplest (single) form of CHO, absorbed directly into the bloodstream from the small intestine
Monosaccharides
122
Found in berries, grapes, sweet corn, and corn syrup
Glucose (dextrose)
123
Known as fruit sugar
- Found in ripe fruits and honey
- Sweetest of all monosaccharides
Fructose
124
double sugars must be broken down into simple sugars to be absorbed into the body.
Disaccharides
125
Composed of glucose and fructose.Source: sugar cane, sugar beets, sap of maple trees
Sucrose
126
Found in some infant formulas, malt beverage products, and beer. Not as sweet as glucose or sucrose
Maltose
127
Sugar found in milk, helps body absorb calcium
Lactose
128
Complex CHO that must be broken down into double then simple sugars to be absorbed into the body.
Polysaccharides
129
Found in grains and vegetables. Storage form of glucose in plants
Starch
130
Storage form of glucose in the body. Hormone glucagon helps liver convert to glucose as needed
Glycogen
131
Indigestible: cannot be broken down by digestive enzymes
Insoluble: does not readily dissolve in water
Soluble: partially dissolves in water
Fiber
132
Protein Function
Build and repair body tissue
Regulate body functions
Provide energy
133
Proteins are made of up of
Amino Acids
134
How many amino acids is there?
20
135
High quality
| Contains 10 essential amino acids
Complete or high biological value
136
Lacks one or more amino acids
| Cannot build tissue without the help of other proteins
Incomplete
137
Two or more incomplete proteins eaten in the same day to make complete protein (provide all the essential amino acids)
Complementary protein
138
Begins in the mouth
| Teeth grind food into small pieces, type of digestion and digestion...
Mechanical digestion
139
Begins in the stomach
Hydrochloric acid prepares stomach
Pepsin reduces proteins to polypeptide, type of digestion and absorption...
Chemical digestion
140
```
10 or more amino acids bonded together
In small intestine, pancreatic enzymes continue chemical digestion
Absorption occurs through villi
Carried by blood to all body tissues
Type of digestion and absorption...
```
Polypeptides.
141
Nitrogen Balance
Nitrogen intake equals nitrogen excreted
142
Protein Deficiency
Muscle wasting occurs
143
(protein in blood plasma) deficiency causes edema
Albumin
144
Protein Energy Malnutrition (PEM)
Lack of protein and energy rich foods.
145
Affects very young children
| Results from severe malnutrition
Marasmus
146
Affects children and adults
| Results from sudden or recent lack of protein containing food
Kwashiorkor
147
Saturated fats and cholesterol found in complete proteins may contribute to heart disease
Protein excess
148
Fats/Lipids Function
provides energy and heat
149
fat-soluble vitamins
Vitamins A, D, E, and K)
150
Fats in food that are purchased and used as fats
| Butter, margarine, lard, cooking oils
Visible
151
Fats not immediately noticeable
| Egg yolks, cheese, cream, salad dressing
Invinsible
152
ecessary fats that humans cannot synthesize; EFA are obtained through the diet
Essential fatty acids (EFA)
153
meat, poultry, egg yolks, whole milk, whole milk cheeses, cream, ice cream, butter, chocolate, coconut and palm oil.
Saturated fats
154
olive oil, canola oil, avocados, cashew nuts
Monosaturated
155
cooking oils made from sunflower, safflower, sesame seeds, corn or soybeans; soft margarine with liquid vegetable oil as major ingredient; fish
Polyunsaturated
156
baked goods and foods eaten in restaurants
Trans-fat
157
margarine and shortening
Hydrogenated fats
158
egg yolk, meats – especially fatty meats, skin of poultry, butter, cream, cheese, milk (not skim), organ meats
Cholesterol
159
Desirable total blood cholesterol level is
less than 200 mg/dl
160
Lipoproteins types
Very low density lipoproteins (VLDL)
Low density lipoprotein (LDL)
High density lipoprotein (HDL)
161
contains no calories, made from CHO and fats, can cause cramps and diarrhea
Olestra
162
made from egg white or milk protein, not available for home use
Simplesse
163
CHO based, used for baking but not frying
Oatrim
164
Vitamin Function
Regulate body process and help proteins to build and repair tissue
165
Types of Vitamins
Fat soluble and water soluble.
166
Increased need during pregnancy and periods of growth
Folic acid
167
Minerals
Regulating body processes. Body fluids, muscle contraction, nerve impulses, blood clotting and acid base balance
168
Major Minerals
Calcium (Ca) Phosphorus (P) Magnesium (Mg) Sulfur (S)
| Sodium (Na) Potassium (K) Chloride (Cl)
