Module 2

Question 1

How is food used by our bodies?

Answer 1

Growth, energy, fortification of immune system

Question 2

Digestion process before food enters mouth

Answer 2

Cognition (thought of food can trigger saliva)

Sound (hearing a description of food)

Smells

Appearance

Taste

Question 3

Digestion process once food enters mouth

Answer 3

Chemical process - enzyme, acids, bile, mucus

Mechanical process - chewing, churning

Peristalsis

Question 4

What’s the role of enzymes?

Answer 4

Proteins that act as catalysts for chemical reactions to help break down large food particles into smaller particles

Question 5

What is absorption in the scope of digestion?

Answer 5

Process of getting nutrients accross the gi tract wall and into cells

Question 6

Innermost layer of the gi tract

Answer 6

Intestinal wall or mucosa

Question 7

Role of muscles of the gi tract

Answer 7

Mix and move food along the way

Question 8

Role of the circular bands of muscle of the gi tract which connect one segment to the other

Answer 8

Act as valves to control flow of food particles from one segment of the tract to the next segment

Question 9

What are the types of absorption ?

Answer 9

Passive diffusion - no energy required

Facilitated diffusion - no energy required but uses a protein carrier

Active transport - requires energy (ATP) and moves nutrients from a low concentration to high concentration

Question 10

How do the absorption types differ ?

Answer 10

Both passive and facilitated diffusion move nutrients from higher to lower concentration without using energy, but facilitated diffusion uses a protein carrier, where passive diffusion doesn’t.

Active transport uses energy to move nutrients from low to high concentration

Question 11

What is peristalsis ?

Answer 11

Involuntary muscle contractions of the gi tract that move food along the tract.

Question 12

6 main parts of the GI tract

Answer 12

Mouth
Esophagus
Stomach
Small intestine
Large intestine
Rectum

Question 13

4 main organs that produce and secrete substances that aid in digestion but are NOT part of the GI tract

Answer 13

Salivary glands
Liver
Gallbladder
Pancreas

Question 14

Mouth’s role in digestion

Answer 14

Alter food via mechanical and chemical processes to prepare them to be swallowed. Salivary glands secrete saliva.

Question 15

What is saliva ?

Answer 15

Watery fluid containing both a lubricant (mucus) and enzymes to prepare food for the next step in the gi tract.

Question 16

The role of mucus in the mouth for digestion

Answer 16

Mixes with food, lubricating particles to make them easier to swallow

Question 17

Enzymes in the mouth and their role in digestion

Answer 17

Salivary amylase - breaks down starches

Lingual lipase - breaks down fats

Question 18

What are the 5 flavors ?

Answer 18

Sweet
Salty
Sour
Bitter
Umami (meaty flavor)

Question 19

Esophagus role in digestion

Answer 19

Connects throat to stomach. Transports food to stomach.

Epiglottis folds down over trachea (wind pipe) during swallowing to prevent aspiration.

Peristalsis begins, propelling food onward.

A sphincter muscle is located at the end of the esophagus to prevent backflow of stomach contents.

Question 20

The stomach

Answer 20

Has a 4 cup capacity and can hold food for 2+ hours until it’s ready to pass into the small intestine.

It stores, mixes, dissolves, and continues the digestion of food.

Food is mixed with gastric juice and enzymes. The acid in the gastric juice prepares proteins for digestion and activates enzymes (pepsin and gastric lipase).

Question 21

Participants in the stomach

Answer 21

Pepsin (enzyme) - breaks down proteins

Gastric lipase (enzyme) - begins fat digestion

Chyme - resulting substance when food mixes with stomach acids and enzymes. Watery mixture that slowly empties from the stomach into small intestine. This process occurs over a pd of 1 - 4 hours depending on meal size.

Gastrin - hormone that controls the concentration of acid in the stomach. It’s produced once we begin thinking about eating, as well as during ingestion. Levels of stomach acid must be closely regulated to prevent destruction of the stomach wall. Mucus is secreted to line and protect the stomach from its high acidity.

Intrinsic factor (IF) - a vital glycoprotein produced in stomach. IF must be present for vitamin B-12 to be absorbed.

Question 22

Pyloric sphincter

Answer 22

Connects stomach to the small intestine and controls the release of chyme into small intestine.

Question 23

Small intestine

Answer 23

Approx. 20 feet long, connecting stomach to large intestine. The vast majority of all digestion and nutrient absorption occurs here.

Duodenum - first and widest section
Jejunum - middle section
Ileum - final section, connects to large intestine

Question 24

Villi

Answer 24

Finger-like projections within the folds of small intestine which help trap food. Necessary for digestion and absorption. They expand the absorptive surface area of the small intestine. Vast majority of nutrients absorbed here. Fat-soluble nutrients go into the lymph system, while other nutrients are absorbed into the blood.

Question 25

Liver

Answer 25

Secretes bile

Question 26

Gallbladder

Answer 26

Stores bile until a hormonal signal tells it that fat entered the small intestine. It then releases bile into duodenum through the common bile duct. Bile begins to emulsify the fat into smaller pieces that can be mixed with water.

Question 27

Pancreas

Answer 27

Releases pancreatic juice (mix of water, bicarbonate, enzymes) which breaks down carbs, protein, and fats. Bicarb neutralizes the acidity of the chyme to protect intestinal wall. Glucagon and insulin are hormones released by pancreas to help with glucose regulation.

Question 28

Why is bicarbonate important in the small intestine ?

Answer 28

It neutralizes the acidity of the chyme to protect intestinal wall. Without bicarb, the high acidity would destroy the lining of small intestine, resulting in an ulcer.

Question 29

Ileocecal sphincter

Answer 29

Connects small intestine to large intestine. Prevents large intestine contents from reentering small intestine.

Question 30

Large intestine

Answer 30

5 feet long, aka the colon. Sections are ascending, transverse, descending, and sigmoid. No major digestion or nutrient absorption here, but remaining water and certain minerals can be absorbed. As food waste passes through, feces is produced. Feces remains in rectum until muscular contractions push it to the anus. Feces expulsion is controlled by 2 anal sphincters.

Question 31

Role of mucus in large intestine

Answer 31

Hold feces together and protect intestine from the bacteria which helps break down remaining food and some fiber.

Question 32

Probiotics

Answer 32

Foods that contain good bacteria such as Bifidobacteria and lactobacilli. They help protect the body from disease causing bacteria and are important to immune system. Fermented milk and yogurt are examples of marketable probiotics.

Question 33

Prebiotics

Answer 33

Substances that stimulate bacterial growth in large intestine

Question 34

Heartburn

Answer 34

Acid reflux. Stomach acid climbs the esophagus. Esophagus not lined with mucus, so this can cause pain, coughing, gagging or hoarseness.

Question 35

GERD

Answer 35

Gastro esophageal reflux disease, diagnosed when a person experienced heartburn several times /week. Primary cause is esophageal sphincter dysfunction. If sphincter is weak or relaxed, it doesn't close to prevent stomach contents from traveling back into esophagus. Dietary treatments include eating smaller low fat meals, not lying down for 2 hours following meal, chew food well, don't overeat, and limit coffee/tea/alcohol/certain spices. Smoking and certain medications are also risk factors for GERD.

Question 36

Constipation

Answer 36

Hard, dry, and infrequent feces resulting in slow movement through large intestine. Problematic meds include calcium and iron. Eating high fiber foods like fruit, veggies and nuts will stimulate the large intestinal muscles. Liquid intake should also increase with fiber increase to help form soft bulky stool. Ppl may experience gas without inreasing liquid intake.

Question 37

Diarrhea

Answer 37

Loose, watery, frequent stools. Usually results from infection, disease, or antibiotics. Severe cases can cause dehydration, excess sodium loss and potassium loss. Fluids containing these minetals and sugar may be recommended as treatment. Broth, tea, toast, and low fiber foods should be eaten as tolerated.

Question 38

Why did I stop the flashcards here?

Answer 38

This process was more time consuming than typing notes out in google doc and i feel more secure with them saved in google