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NUTR 202 > Module 3: Digestion and Absorption > Flashcards

Module 3: Digestion and Absorption Flashcards

1
Q

where does digestion occur

A

gastrointestinal (GI) tract

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2
Q

what does the GI tract consist of

A
  • series of organs
  • outer layers of muscles
  • inner mucosal layer of glands and absorptive cells
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3
Q

are things in the GI tract (mouth, stomach, intestines) inside or outside the body

A
  • in the GI tract is outside the body
  • inside the body would be things in cells, vascular systems, etc
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4
Q

what are the primary organs of the GI tract

A
  • mouth
  • esophagus
  • stomach
  • small intestine
  • large intestine
  • rectum
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5
Q

what are the accessory organs of the GI tract

A
  • salivary glands
  • liver
  • pancreas
  • gallbladder
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6
Q

why are accessory organs important

A

although they never come into contact with food, accessory organs are imperative for digestion and absorption

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7
Q

what are the two main functions of the GI tract

A
  • digestion
  • absorption
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8
Q

define digestion

A
  • moving food through the GI tract
  • breakdown of food into smaller components
  • primary site in small intestine
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9
Q

define absorption

A

crossing the lining of the intestines to enter the body

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10
Q

define transit time

A

period of time it takes food to travel through the length of the digestive tract

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11
Q

what nutrient can decrease food transit time

A

fiber

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12
Q

what is the most abundant biopolymer in earth

A

fiber

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13
Q

define mechanical digestion

A
  • physical break down of food
  • chewing, mixing, peristalsis
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14
Q

define paristalsis

A

wavelike muscular movements that move food through the GI tract

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15
Q

what nerve controls peristalsis

A

vagus nerve

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16
Q

define chemical digestion

A
  • chemical breakdown of large compounds into smaller units for absorption
  • secretions and enzymes
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17
Q

define sphincters

A
  • circular muscles that separate organs of the GI tract
  • one-way doors that prevent food from flowing backwards
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18
Q

are sphincters usually contracted or relaxed

A

always contracting unless food is coming through

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19
Q

how do sphincters relate to surgery

A

you can’t eat before surgery because the anesthesia may relax your sphincters

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20
Q

what are the 3 main sphincters in the GI tract

A
  • lower esophageal sphincter
  • pyloric sphincter
  • ileocecal valve
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21
Q

what complications are associated with improper function of sphincters

A
  • heartburn
  • vomiting
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22
Q

what nutrients must be digested/broken down before it can be absorbed

A
  • carbohydrates
  • proteins
  • fats
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23
Q

what form of carbohydrates, proteins, and fats can we absorb

A
  • carbs: monosaccharides
  • proteins: amino acids (some dipeptides and tripeptides)
  • fats: monoglycerides or free fatty acids
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24
Q

how much of flavor perception is smell

A

80%

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25
Q

what are the 5 primary tastes

A
  • sweet
  • salty
  • sour
  • bitter
  • umami
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26
Q

what is the taste umami

A
  • savory
  • from fats and proteins
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27
Q

where do you have taste receptors

A
  • mouth
  • nose
  • stomach
  • small intestine
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28
Q

where does the digestive process begin

A

mouth

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29
Q

what are two enzymes in saliva and what do they do

A
  • salivary amylase: breaks down carbs
  • lingual lipase: breaks down triglycerides into a diglyceride and a free fatty acid
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30
Q

where is food liquified into chyme

A

stomach

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31
Q

what is chyme

A
  • bolus
  • HCL
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32
Q

what is the capacity of the stomach

A

1 to 4 liters

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33
Q

what is in the stomach’s gastric juices

A
  • HCL
  • mucus
  • pepsinogen enzyme
  • gastrin hormone
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34
Q

which cells make HCL and intrinsic factor (IF)

A

parietal cells in the stomach

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35
Q

which cells make pepsinogen

A

chief cells in the stomach

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36
Q

which cells make mucus

A

goblet cells

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37
Q

explain how is mucus expelled from goblet cells

A
  • as food enters the stomach, blood goes to the GI tract
  • the arteries expand and cause pressure to form on the walls on the stomach
  • this pressure pushed mucus out of goblet cells
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38
Q

why might you feel cold after eating

A

blood moves towards your GI tract and away from other areas of the body

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39
Q

what is another name for mucus

A

mucin

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40
Q

what is mucus composed of

A
  • water
  • glycated proteins
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41
Q

what is the purpose of mucus in the stomach

A

protects the lining of the stomach from HCL

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42
Q

what is the purpose of HCL in the stomach

A
  • denatures proteins
  • liquifies foods
  • activates enzymes pepsin and lingual lipase
  • prepares iron for absorption
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43
Q

what is the purpose of intrinsic factor (IF)

A
  • essential for absorption of vitamin B12
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44
Q

explain how intrinsic factor (IF) works

A
  • IF binds to B12 to protect it from HCL in the stomach
  • carries to the ileum and enterocytes on the surface
  • binds to receptors on enterocytes
  • enterocytes envelop the B12 to absorb it
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45
Q

what is pepsinogen

A

inactive/deactivated form of pepsin

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46
Q

how is pepsinogen activated to make pepsin

A

HCL

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47
Q

what is the purpose of pepsin in the stomach

A

digestion of proteins

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48
Q

what is the purpose of the gastrin hormone in the stomach

A

controls the movement of the stomach and the secretion of HCL

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49
Q

define rugae in the stomach and their purpose

A
  • folds of tissue in the stomach
  • can fold to conserve space or flatten to increase space
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50
Q

how often does the pyloric sphincter open

A

every 1-3 minutes

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51
Q

how much chyme is deposited from the stomach through the pyloric sphincter and into the small intestine at one time

A

3 mL of chyme

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52
Q

why does the pyloric sphincter deposit small amounts of chyme into the small intestine at one time

A
  • the chyme is very acidic and the small intestine is more basic
  • the small amount allows the chyme to neutralize in the duodenum
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53
Q

what is the primary site of digestion and absroption

A

small intestine

54
Q

what are the 3 sections of the small intestine

A
  • duodenum
  • jejunum
  • ileum
55
Q

which section of the small intestine is the site of most digestion and absorption

A

jejunum

56
Q

what structures assist nutrient absorption in the small intestines

A
  • villi
  • microvilli
57
Q

what is the folded interior of the small intestine called

A

plicae circulares

58
Q

how much do plicae circulares increase the surface area of the small intestine

A

increase 3x

59
Q

how much do villi increase the surface area of the small intestine

A

increase 10x

60
Q

are villi tissue or cell projections

A

tissue

61
Q

describe the inside of villi (what might be in a cross section image)

A
  • vascular structures where blood is sent to absorb nutrients (carbs and amino acids)
  • lymphatic vessels (lacteals) which also absorb nutrients (fats)
62
Q

which nutrients are absorbed through the blood

A
  • carbs
  • proteins
63
Q

which nutrients are absorbed through the lymphatic vessels called lacteals

A

fats

64
Q

what type of cells are on the surface of villi

A

enterocytes

65
Q

what are the cellular projections on enterocytes on villi

A

microvilli

66
Q

explain how lactase and the absorption spot of lactose monosaccharides is efficient

A
  • lactase sits on the tip of a microvilli projection and breaks down lactose
  • the absorption spot for the monosaccharides is at the adjacent microvilli so the monosaccharides don’t have to be transported anywhere else
67
Q

how much do microvilli increase the surface area of the small intestine

A

increase 60x

68
Q

how big is the surface area of the small intestine

A

size of a tennis court

69
Q

what is the function of the pancreas

A
  • secretes alkaline bicarbonate (basic) which raises pH of chyme to neutralize it
  • provides many digestive enzymes
70
Q

what is the function of the liver

A

produces bile to digest fats

71
Q

what is bile composed of

A
  • 97% water
  • 3% salts made of cholesterol
72
Q

what is the biliary tree

A

connects the liver, gallbladder, and pancreas to the duodenum

73
Q

what is the function of the gallbladder

A

stores and releases bile

74
Q

where are water-soluble nutrients absorbed

A

through intestinal wall and into capillaries

75
Q

where do water-soluble nutrients in capillaries travel to

A

liver

76
Q

where are fat-soluble nutrients absorbed

A

through intestinal wall and into lacteals of the lymphatic system

77
Q

what nutrients are absorbed in the duodenum and upper part of jejunum

A

most minerals except electrolytes

78
Q

what are the 3 primary electrolytes

A
  • sodium
  • potassium
  • chloride
79
Q

what nutrients are absorbed in the jejunum and upper ileum

A
  • carbs
  • amino acids
  • water-soluble vitamins
80
Q

what nutrients are absorbed in the terminal segment of the ileum

A
  • lipids
  • fat-soluble vitamins (ADEK)
  • vitamin B12
81
Q

where do undigested food components move

A

to the large intestine

82
Q

how long is the long intestine

A

5 to 6 feet

83
Q

what is the transit time of the long intestine

A

12 to 24 hours

84
Q

what are the functions of the large intestine

A
  • propulsion
  • absorption of water and sodium
  • preparation of waste for defecation
85
Q

how much bacteria is in the large intestine

A

100 trillion bacteria

86
Q

which vitamins do bacteria in the large intestine produce

A
  • vitamin K
  • some B vitamins
87
Q

how much of the vitamin K you have is produced by E. coli in the large intestine

A

80%

88
Q

what are the functions of bacteria in the large intestine

A
  • produce vitamin K and some B vitamins
  • ferment plant fibers to short chain fatty acids
  • metabolize any remaining nutrients
89
Q

describe the digestion and absorption of carbohydrates

A
  • broken down in the mouth by salivary amylase
  • broken down in the duodenum by pancreatic amylase
  • enzymes on microvilli break down into monosaccharides
  • monosaccharides absorbed from small intestine into the blood
90
Q

which enzymes break down maltose, sucrose, and lactose

A
  • maltase breaks down maltose
  • sucrase breaks down sucrose
  • lactase breaks down lactose
91
Q

what are the monosaccharides in maltose

A
  • glucose
  • glucose
92
Q

what are the monosaccharides in sucrose

A
  • glucose
  • fructose
93
Q

what are the monosaccharides in lactose

A
  • glucose
  • galactose
94
Q

describe the digestion and absorption of proteins

A
  • proteins denatured by HCL in stomach
  • proteins broken down by pepsin in the stomach
  • enzymes from pancreas break down into amino acids
  • amino acids absorbed into the blood
95
Q

where does protein digestion begin

A

stomach

96
Q

describe the digestion and absorption of fats

A
  • broken down in the mouth by lingual lipase
  • bile salts enter duodenum from gallbladder and begin to emulsify fats into smaller particles
  • lipase from the pancreas breaks down fats into monoglycerides and fatty acids
  • monoglycerides and fatty acids are absorbed through the villi and then reform into triglycerides which become chylomicron
  • fats enter the lymphatic system
97
Q

how much bile is made by the liver per day

A

12 to 14 oz

98
Q

what does bile being an emulsifier mean

A

helps mix fats in water

99
Q

what is chylomicron

A
  • reformed triglycerides after absorption into the small intestines
  • acts as an emulsifier
100
Q

how are fat soluble vitamins absorbed

A
  • facilitated by dietary fat
  • transported in chylomicron
101
Q

how are water soluble vitamins absorbed

A

into the blood

102
Q

what is required for absorption of vitamin B12 and where is it absorbed

A
  • requires intrinsic factor
  • absorbed in distal ileum
103
Q

where is alcohol absorbed

A
  • some absorbed in stomach
  • most absorbed in small intestine
  • travels to liver for detoxification
104
Q

where are minerals absorbed

A

along the small intestine

105
Q

what should be absorbed along with sodium

A
  • glucose
  • amino acids
106
Q

what are two examples of nutrients that are only absorbed based on the body’s need

A
  • iron
  • calcium
107
Q

where is water absorbed

A
  • most in small intestine
  • some in large intestine
108
Q

define ulcer and peptic ulcer

A
  • any removal of epithelial cells
  • peptic ulcer is erosion in the lining of the stomach or upper part of small intestine
109
Q

what is the primary cause of peptic ulcers

A

Helicobacter pylori

110
Q

what is the route of transmission for H. pylori

A
  • oral-oral
  • fecal-oral
111
Q

what are causes of ulcers that aren’t H. pylori

A
  • regular use of aspirin
  • excessive use of alcohol
  • smoking
112
Q

define constipation

A
  • makes having a bowel movement difficult
  • fewer than 3 times per week
113
Q

what causes constipation

A
  • low fiber
  • not enough exercise
  • medication
  • dehydration
  • ignoring the urge to defecate
114
Q

how to treat constipation

A
  • eat 30g of fiber per day
  • drink fluids
  • exercise
115
Q

define diarrhea

A
  • loose and watery stools
  • more than 3 times per day
116
Q

what causes diarrhea

A
  • infections
  • food intolerance
  • medication
117
Q

what should you do if you have diarrhea

A

hydrate

118
Q

define heartburn/GERD

A

pain in chest when stomach acid refluxes into esophagus

119
Q

what causes heartburn/GERD

A
  • overweight
  • pregnancy
  • hiatal hernia
120
Q

how to treat heartburn/GERD

A
  • lose weight
  • limit foods that increase symptoms
121
Q

define lactose intolerance

A

inability to break down lactose because of a lack of the enzyme lactase

122
Q

define irritable bowel syndrome

A
  • affects large intestine
  • leads to cramping, diarrhea, and constipation
123
Q

what causes irritable bowel syndrome

A
  • overly sensitive muscles and nerves of large intestine
  • may react more to stress or certain foods
124
Q

how to treat irritable bowel syndrome

A
  • increase fiber intake
  • eat small and frequent meals
  • avoid foods that aggravate condition
125
Q

define ulcerative colitis

A
  • chronically inflamed large intestine
  • surface of small intestine flattens and absorption surface area decreases
126
Q

what causes ulcerative colitis

A

autoimmune condition

127
Q

how to treat ulcerative colitis

A
  • eat omega 3 fatty acids
  • decrease consumption of foods that aggravate flare-ups
128
Q

define probiotics

A

foods containing live bacteria that have undergone fermentation

129
Q

examples of sources of probiotics

A
  • yogurt
  • kefir
  • sauerkraut
  • miso soup
  • kombucha
130
Q

define prebiotics

A
  • fiber sources used to support microbes in large intestine
  • snacks for the bacteria
131
Q

examples of sources of prebiotics

A
  • asparagus
  • artichokes
  • oatmeal
132
Q

define symbiotics

A

combinations of probiotics and prebiotics

NUTR 202 (14 decks)

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