Nutrition Exam 1 Flashcards
(148 cards)
0
Q
Appetite
A
-strongly impacted by external factors
-psychological drive (conscious)
Takes you past being full
1
Q
Hunger
A
- controlled by internal factors
- physiological drive (unconscious)
2
Q
Satiety
A
- no longer a desire to eat, satisfied
- relationship btwn feeding center (hunger controlled by this) and satiety center (gets stimulated by eating, says we are full)
3
Q
Nutrition
A
Science tht links food to health and disease
- how food nourished our bodies and influences our health
- how we consume, digest, metabolize, store, excrete
4
Q
Food
A
Plants and animals we eat
5
Q
Wellness
A
- proper nutrition supports this
- includes physical, emotional, spiritual, and occupational health
- lifelong process tht starts with the nutrition a baby receives in the uterus
6
Q
Two key components of wellness
A
- nutrition
- physical activity
7
Q
Poor Nutrition causes…
A
Deficiency diseases
Ex. Scurvy (vitamin c) pellagra (vitamin b)
8
Q
Poor Nutrition plays a role in the development of…
A
Osteoporosis
Osteoarthritis
Cancer
9
Q
Poor nutrition is associated with…
A
Chronic diseases
Health disease, stroke, type 2 diabetes, obesity
10
Q
Good nutrition…
A
Improves health, supports wellness, prevents and reduces risk of disease
11
Q
Serving size
A
- amount of food recommended according to dietary guidelines
- term also used by manufacturers to denote nutrition info
12
Q
Portion size
A
Actual amount of food consumed
Use comparison items to figure out portion size
13
Q
Healthy People
A
- dietary guidelines
- updated every 10 years
- want to achieve health equity
- increase number of adults at a healthy weight
- decrease those who are obese and overweight
- increase fruit and vegetable consumption as well as a higher variety of these
14
Q
Nutrients
A
- chemical substances critical for growth and development
- found in food
- organic and inorganic
15
Q
Organic
A
- carbon (and hydrogen)
- essential components in all living organisms
- carbohydrates, lipids, proteins, vitamins
16
Q
Inorganic
A
- do not contain carbon
- include minerals and water
17
Q
6 classes of nutrients
A
Carbohydrates Lipids Proteins Vitamins Minerals Water
18
Q
Carbohydrates
A
-primary source of energy for the body (neurological functioning and physical exercise)
-chains of C, H, O
Sources
Grains, wheat, rice, fruits/ vegetables, legumes (lentils, beans and peas), nuts and seeds, milk products
19
Q
Calories found in carbs, proteins, fat, and alcohol
A
Fat-9 kcal/ g
Alcohol-7kcal/g
Carbs-4kcal/g
Protein-4kcal/g
20
Q
Lipids
A
- diverse group of substances tht are insoluble in water
- fats and oils
- Composed of C, H, O
- main energy source when at rest and during low to moderate exercise
- stored as adipose tissues
- provide fat soluble vitamins
21
Q
Types of lipids
A
- most common is triglycerides (TAG)
- phospholipids : are emulsifiers(take fat and disperse it throughout a liquid)
- sterols: one example is cholesterol
22
Q
Proteins
A
-contain C, H, Nitrogen
-not a preferred energy source bcuz use them for other things
Such as
-regulate metabolism and fluid balance
-build muscles
-maintain bone and repair damage
23
Q
Protein sources
A
-meats, dairy, legumes, nuts and seeds, small amounts in grains and veggies
24
Minerals
-regulate fluid and energy production
-support blood and bone health
-remove harmful metabolic by-product
-exist in simplest form (cannot b broken down further)
Trace minerals: need less
Major minerals : need more, ex calcium
25
Vitamins
- assist in building and maintaining bones and tissues
- support immune system
- ensure healthy vision
- do not contain energy or supply energy to bodies
- help us utilize energy from macronutrients
- can b destroyed by light, heat, air
26
Two types of vitamins
Fat soluble
| Water soluble
27
Water
-Aids in energy production
-regulation of nerve impulses, body temperature
-aids in muscle contraction
-nutrient transport
-excretion of waste products
Sources
-water, juices, other drinks and many foods
28
Macronutrients
- larger amounts
- Energy and fuel
- carbs, lipids, proteins
29
Alcohol
- provides calories
- isn't a nutrient
- does not support regulation of body functions or building or repairing of tissues
- Both a drug and a toxin
30
Fat soluble vitamins
- soluble in fat
- stored in the human body
- toxicity can occur from consuming excess amounts which accumulate in the body
31
Water soluble vitamins
- soluble in water
- not stored to any extent in the human body
- excess excreted in urine
- toxicity usually only occurs as a result of vitamin supplementation
32
Assessing nutritional status
- nutritional status is multifaceted, cannot b assessed with one measurement
- includes: weight, ratio of lean body tissue to body fat, intake of energy and nutrients
33
Nutritional assessment
Foundation of recommended dietary and lifestyle changes
34
Malnutrition
- occurs when nutritional status is out of balance
- intake does not meet needs
- result of long-standing habits
- undernutrition and overnutrition
35
Undernutrition
- too little energy or too few nutrients
| - May cause weight loss or deficiency disease
36
Overnutrition
- too much energy or too much of a given nutrient
| - May cause obesity, heart disease, or nutrient toxicity
37
ABCD's of Assessment
- Anthropometric measures: measurements of human body
- biochemical: lab work in blood, urine
- clinical: physical examination, health history
- dietary
- environmental: other factors such as living conditions, education level, and ability to cook food
38
Body fat measurements are NOT...
Recommended for use in routine clinical settings
39
Body fat measurements
- waist circumference
- skin fold measurements ( inter-operator variations bcuz its a technique)
- bioelectrical impedance
- underwater weighing
- dual energy X-ray absorption (DEXA)
40
Anthropometric assessments
- body measurements
- height, weight
- head circumference In infants
- body fat measurements
- compare standards specific for age/gender
- provide objective data
- require trained personnel and correct tools
- assess trends in nutritional status and growth
41
BMI
Body mass index
Wt/ht/ht x 703
Wt in pounds
Ht in inches
- screening tool for overweight and obesity
- inexpensive and quick
- not a measurement of health
- measures excess weight not excess fat
- some increase possible for those with high muscle mass
42
Ideal body weight
Female
100+ (5* every inch over 5ft)
Male
106+ (6* every inch over 5ft)
Adjustment for frame size (+\- 10%)
43
Physical examinations
•Conducted by trained healthcare providers
•Tests depend on
•Medical history, disease symptoms, risk factors
•Include vital signs, lab tests, heart and lung sounds
-nutritional imbalances may be detected by examining hair skin eyes tongue and fingernails.
44
Health history questionnaire
```
•History of health, illness, drug use, exercise, diet
•May assess energy and nutrient intakes
•Age, height, weight, medications
•Present & past
•Family history
•Heath/disease
-exercise history
-Socioeconomic factors (race ethnicity education level)
```
45
Dietary intake tools
* Usage varies based on
* Administration
* Purpose
* Diet history
* 24-hour dietary recall
* Food Frequency Questionnaire
* Diet records
-diet records
46
Primary deficiency
* Not enough of a nutrient consumed
| * Direct consequence of inadequate intake
47
Secondary deficiency
- a person cannot absorb enough of a nutrient in his or her body
- too much of a nutrient is excreted from the body
- a nutrient is not utilized efficiently
48
Deficiency symptoms
•Subclinical deficiency
•Covert symptoms
-SYMPTOMS OF NUTRITION DEFICIENCY THAT BECOME OBVIOUS ARE OVERT
49
Scientific method
•Ensures certain standards/processes are used in evaluating claims
•Make an observation or Describe a phenomenon
•Propose a hypothesis
An educated guess
Explains phenomenon
•Test the hypothesis
Develop an experimental design
•Collect and analyze data
Support or reject the hypothesis
•If the data are supported
A conclusion is drawn
•Experiments must be repeatable
•Others obtain similar results
•IF THE DATA ARE REJECTED, AN ALTERNATIVE HYPOTHESIS IS PROPOSED AND TESTED
50
Healthful diet
- provides proper combination of energy and nutrients
- adequate
- moderate
- balanced
- varied
51
Adequate
- provides enough nutrients to maintain health
- energy
- nutrients
- fiber
52
Moderate
- eating foods in moderate amounts
| - not too much and not too little
53
Balanced
- combination of foods (different food groups)
| - provide proper proportions of nutrients
54
Varied
- many different types of foods
| - also diff food groups, but thtz more balance
55
Food Labels
- FDA requires most food labels to include 5 components
- statement of identity (not brand. Ex not Oreos)
- net contents of the package
- ingredients list (in descending order by weight)
- manufacturers name and address
- nutrition information (nutrition facts panel)
56
Nutrition facts panel
- provide information about individual food
- compare one food with another
- Serving size and servings per container
- Calories and calories from fat per serving
- List of nutrients
- Percent Daily Values (%DVs)
- Footnote
57
Serving size and servings per container (Nutrition facts panel)
Serving sizes are based on the amounts people typically eat for each food
58
Calories and calories from fat per serving
| Nutrition facts panel
•This information can be used to determine if a product is relatively high in fat
59
List of nutrients (Nutrition facts panel)
* Fat (total, saturated, trans)
* Cholesterol
* Sodium
* Total carbohydrate
* Fiber
* Sugars
* Protein
* Vitamin A
* Vitamin C
* Calcium
* Iron
60
Percent daily value (Nutrition facts panel)
* How much a serving of food contributes to your overall intake of the listed nutrients
* Compare %DV between foods for nutrients
* Less than 5% DV of a nutrient is considered low
* More than 20% DV of a nutrient is considered high
61
Footnote (Nutrition facts panel)
* %DV is based on a 2,000-calorie diet
* Table illustrates the difference between a 2,000-calorie and 2,500-calorie diet
* May not be present on all food labels
62
Subclinical deficiency
* Occurs in the early stages
| * Few or no symptoms are observed
63
Covert symptoms of deficiency
* “Hidden”
| * Require laboratory tests or other invasive procedures to detect
64
Conflict of interest
* Who conducted the study?
* How was the study funded?
* Who paid for it?
* Does company/corporation stand to profit from the results
* Did researchers
* Receive good, services, money, or perks from the research sponsor?
65
Website reliability
* Check credentials of website sponsors and/or information suppliers
* Qualified professionals? Are financial contributors' names available? Is there expert review of content?
* Check website date
* Is it current? Is information subject to change over time? Should it be consistently updated?
* Check sources of information
* Look for .gov, .edu, or .org
66
Evaluating media reports
•Quackery
•Promotion of an unproven product or service
•Usually by an unlicensed or untrained source
•For financial gain
•Discerning truth from fiction
•Who is reporting the information?
•Avoid
Based on testimonials
Claims too good to be true
•Sound advice is based on reputable research
67
Trustworthy nutrition experts
* Reliable experts
* Have education and credentials
* Registered dietician (RD)
* State may require licensure
* Advanced, related degree
* MA, MS, PhD
* Medical doctor/physician
68
Adjusting DV
```
Adjust DV to meet individual needs
•Adjust macros to meet energy needs
•Adjust V/M
•Some based on age and gender
•Calcium
•Vitamin A
•Do not adjust
•Cholesterol
•Sodium
```
69
Adjusting DV method
1. Estimate kcal needs
| 2. For every 100 kcals above or below 2000 +/- 5% from %DV
70
Kcal/kg method
-convert weight to kg (divide by 2.2)
-mult. Kg by
Maintain: 25, 30
Lose: 20, 25
Gain: 30, 35
May also use for increased physical or metabolic activity
Provides a range for energy intake
71
Dietary Guidelines for Americans
* Similar to Healthy People
* Updated every 5 years
* Most recent update was in 2010
* Designed to
* Promote health
* Reduce risk of chronic disease
* Reduce prevalence of obesity/overweight
72
Four Key recommendations or goals for DGA
Balance kcals to Maintain Weight
Consume Fewer Foods of Concern
Consume More Healthful Foods
Follow Healthy Eating Patterns
73
Balance kcals to Maintain Weight
* Nutrient consumption w/in energy needs
* Key recommendations:
* Control Calorie intake
* Increase physical activity
* Avoid empty calories
* Nutrient-dense foods and beverages
* Supply the most nutrients for the least amount of calories
74
Consume Fewer Foods of Concern
* Sodium
* Fat
* Consume "healthy" fats in moderation
* Avoid saturated and trans fats
* Sugars
* Alcohol
75
Consume More Healthful Foods
* Increase intake of F/V
* Make at least half of grains "whole grain"
* Choose
* Fat-free or lowfat milk/dairy products
* Proteins lower in solid fats and Calories
* Lean beef, skinless poultry, seafood
* Foods high in fiber and key nutrients
* Including potassium, calcium and vitamin D
76
Follow Healthy Eating Patterns
* Guidelines designed to accommodate diverse preferences
* Cultural
* Ethnic
* Personal preferences
* Includes four key food safety principles:
* Clean
* Separate
* Cook
* Chill
77
Determining energy needs
* Multiple methods and Different information obtained
* Resting Metabolic Rate?
* Total Energy Expenditure
* Different inputs
* Age, gender, ht, wt
* Kcal/kg
* Maintenance (25-30 kcal/kg)
* Adjust for weight goals, physical and metabolic activity
* When BMI >30, use IBW (ideal body weight instead of actual weight)
78
Resting metabolic rate
?
79
Total energy expenditure
Adds resting metabolic rate plus physical activity plus thermic effect of food (energy required to digest our food)
80
USDA food patterns my plate
* Based on the
* 2010 Dietary Guidelines
* DRIs
* Replaced MyPyramid graphic and guidelines
81
USDA food patterns promote
* Make half your grains whole
* Vary your veggies
* Dark green and orange vegetables
* Dry beans and peas
* Focus on fruits
* Go easy on fruit juices (cuz aren't getting fiber, lot of sugar)
* Get your calcium-rich foods
* Choose lowfat or fat-free dairy products
* Go lean with protein
82
Mediterranean diet and pyramid
* Primary fat is olive oil
* Daily foods (bottom)
* High-quality grains
* F/V, legumes, N/S
* often, at least Twice a week (2nd to bottom)
* seafood
* Moderate, daily to weekly (above fish and seafood)
* Cheese and yogurt
* Eggs
* Poultry
* sweets and red meat are consumed less often
83
Eating out
* Eating in restaurants often involves:
* High-calorie, high-fat, & high-sodium foods
* Large portion sizes
* Positive association between # of restaurants per capita and local obesity rates
* Single meals can equal daily energy needs
84
Eating out on a healthful diet
* Avoid appetizers
* Especially breaded, fried, or filled with cheese or meat
* Order from the children's menu
* Order meatless dishes
* Choose a side salad or vegetables
* Avoid coffees with syrups or heavy creams
* Don't eat everything served; take some food home.
85
Dietary Reference Intakes
```
(DRIs)
•Expanded on the previous RDA values
•Aim to prevent deficiency diseases
•Updated nutritional standards
•Set standards for nutrients with no RDA
•Focus on Reducing chronic diseases
```
85
Dietary Reference Intakes
* Expanded on the previous RDA values
* Aim to prevent deficiency diseases
* Updated nutritional standards
* Set standards for nutrients with no RDA
* Focus on Reducing chronic diseases
86
RECOMMENDED DIETARY ALLOWANCE
(RDA)
•Meets the needs of 97% to 98% of healthy people
•In a particular life stage and gender group
86
RECOMMENDED DIETARY ALLOWANCE
* Meets the needs of 97% to 98% of healthy people
| * In a particular life stage and gender group
87
Estimated Average requirement
(EAR)
•Meets needs of half of the healthy people
•In a particular life stage or gender group
•Used to define the RDA of a nutrient
87
Estimated Average requirement
* Meets needs of half of the healthy people
* In a particular life stage or gender group
* Used to define the RDA of a nutrient
88
Adequate intake
* Based on observed and experimentally determined estimates
* Used when the RDA is not available
* i.e. calcium, vitamins D & K, fluoride
88
Adequate intake
(AI)
•Based on observed and experimentally determined estimates
•Used when the RDA is not available
•i.e. calcium, vitamins D & K, fluoride
89
Tolerable upper intake level
•Highest average daily intake level likely to pose no risk of adverse health effects to most people
•Consumption of a nutrient at levels above this increases
•Potential for toxic effects
•Health risks
(UL)
89
Tolerable upper intake level
•Highest average daily intake level likely to pose no risk of adverse health effects to most people
•Consumption of a nutrient at levels above the UL increases
•Potential for toxic effects
•Health risks
(UL)
90
Estimated energy requirement
* Average dietary energy intake to maintain energy balance in a healthy adult
* Defined by
* Age
* Gender
* Weight/height
* Physical Activity Level
90
Estimated energy requirement
```
•Average dietary energy intake to maintain energy balance in a healthy adult
•Defined by
•Age
•Gender
•Weight/height
•Physical Activity Level
(EER)
```
91
Acceptable macronutrient distribution ranges
AMDR
Ranges of energy intakes from macronutrients
- associated with reduced risk for chronic disease
-provide adequate intakes of essential nutrients
-intake outside of this range increases risk for poor health
•CHO 45-65%
•Fat 20-35%
•Pro 10-35%
91
Acceptable macronutrient distribution ranges
Ranges of energy intakes from macronutrients
- associated with reduced risk for chronic disease
-provide adequate intakes of essential nutrients
-intake outside of this range increases risk for poor health
•CHO 45-65%
•Fat 20-35%
•Pro 10-35
99
Hypothalamus
triggers feelings of hunger or satiation (fullness)
100
Hormones
chemical messengers secreted into the bloodstream by endocrine glands to help regulate body functions
-are released into the bloodstream to specific target cells that contain the receptor protein for that given hormone
101
Foods have differing effects on our feelings of hunger
–Proteins have the highest satiety value
–High-fat diets have a higher satiety value than high-carbohydrate diets
–Bulky meals (high in fiber and water) distend the stomach and promote a sense of satiety
–Solid foods are more filling than semisolid foods or liquids
102
Food undergoes three processes
–Digestion—large food molecules are broken down to smaller molecules, mechanically and chemically
–Absorption—process of taking these products through the intestinal wall
–Elimination—undigested portions of food and waste products are removed from the body
103
Gastrointestinal tract
–A series of organs arranged in a long tube that work together to process foods
•The GI tract includes:
–Organs such as the stomach, intestines
–Sphincters: muscles that control the passage of food material from one organ to the next
104
Cephalic phase of digestion
–Hunger and appetite work together to prepare the GI tract for digestion
–First thought of food (nervous system) stimulates the release of digestive juices
•Chewing moistens the food and mechanically breaks it into smaller pieces
105
Saliva
• contains digestive juices secreted by the salivary gland in the mouth
•Taste receptors detect distinct tastes:
–Bitter, sweet, salty, sour, and umami (savory, the flavor of meat, thrs a specific amino acid tht causes this taste
•Olfactory receptors detect aromas of foods
106
Enzymes
• are complex chemicals that induce chemical changes in other substances to speed up bodily processes
–Salivary amylase begins starch digestion
--guide digestion through hydrolysis
--specific to carbohydrate, protein, and fat digestion
•Bicarbonates neutralize acids
•Mucus moistens the food and oral cavity
•Antibodies and lysozymes fight oral bacteria
107
Bolus
The mass of food chewed and moistened in the mouth
108
Epiglottis
Involuntary swallowing
| covers the opening to the trachea during swallowing
109
Esophagus
propels food from the mouth to the stomach
110
Peristalsis
the muscular contractions that move food through the GI tract
111
pH
* potential of hydrogen
* Measures the potential of a substance to release or take up hydrogen ions in solution
* Put another way, pH is a measure of a compound's acidity or alkalinity
* Pure water is neutral/human blood is close to neutral
* Tissues lining the stomach are generally protected from the effects of acidity
112
Gastrin
a hormone secreted by stomach lining cells that stimulates gastric juice
113
Gastric juice
•contains:
–Hydrochloric acid (HCl) denatures proteins and activates pepsin
–Pepsin—enzyme to digest protein
–Gastric lipase—enzyme to digest fat
–Intrinsic factor—protein to absorb vitamin B12
114
Digestion in the stomach
•Gastrin and gastric juice
Chyme: liquid product of mechanical and chemical digestion in the stomach
•Mucus layer protects the stomach lining from the acid in gastric juices
•Bicarbonate neutralizes the acid
115
Digestion in the small intestine
•Small intestine is composed of three sections
–Duodeum, jejunum, and ileum (j peg goes directly into jejunum)
•Ileocecal valve (sphincter) connects the small intestine to the large intestine
•Most digestion and absorption take place in the small intestine
116
Digestion in the large intestine
* The large intestine is also referred to as the colon
* Bacteria assist with final digestion
* Its main function is to store undigested food material and absorb water, short-chain fatty acids, and electrolytes
117
hydrolysis
chemical reaction that breaks down substances by addition of water
118
Second messenger system
•Hormones bind to the receptor on the cell membrane for activation
119
Hormones involved in digestion
–Gastrin
–Secretin
–Cholecystokinin (CCK)
–Gastric inhibitory peptide (GIP)
120
Gallbladder
•stores bile, a greenish fluid, produced by the liver
•CCK signals the gallbladder to release bile
•Bile emulsifies the lipids
–Lipids are dispersed into smaller globules and become more accessible to digestive enzymes
121
Pancreas
•Manufactures, holds, and secretes digestive enzymes
•Stores enzymes in the inactive form
–Pancreatic amylase digests carbohydrates
–Pancreatic lipase digests fats
–Protease digests proteins
122
Bicarbonate
• is secreted to neutralize chyme
123
Liver
–Synthesizes chemicals for metabolism
–Produces bile for emulsification of fats
–Receives the products of digestion via the portal vein (also called the portal venous system)
–Releases glucose from glycogen stores
–Stores vitamins
–Manufactures blood proteins
124
Absorption
•Process of taking molecules across a cell membrane and into cells of the body
–A small amount of absorption occurs in the stomach
–Most absorption of nutrients occurs in the small intestine
125
Mucosal membrane
•, the lining of the GI tract, has special structures to facilitate absorption
126
Villi
* are folds finger like projections in the lining that allow it to absorb more nutrients
* Enterocytes are absorptive cells in the villi
* Capillaries and a lacteal (small lymph vessel) are inside each villus
127
Brush border
•is composed of microvilli, hairlike projections, which greatly increase the surface area
128
Passive diffusion
nutrients simply pass through the enterocytes and into the bloodstream without the use of a carrier or energy
129
Facilitated diffusion
requires a carrier protein
130
Transport of nutrients and waste
•Blood travels through the cardiovascular system
•Lymph travels through the lymphatic system
–Lacteals pick up most lipids and fat-soluble vitamins
–Lymph nodes are clusters of immune cells that filter microbes and other harmful agents
131
Muscles of GI tract
* Muscles mix food and ensure efficient digestion and absorption of nutrients
* Muscle contraction rate depends on its location in the GI tract and presence of food
* Voluntary muscles are in the mouth
* Involuntary muscles take over in the GI tract
132
Segmentation
is a unique pattern of motility
–Circular and longitudinal muscles contract and relax to mix the chyme and enhance its contact with digestive juices and enterocytes
133
Haustra
are segmentations in the colon that contract sluggishly to move contents
134
Mass movement
occasionally occurs to move wastes toward the rectum
135
Contraction and secretions of the GI tract are controlled by:
–Enteric nervous system in the gut wall
–Parasympathetic and sympathetic nerves of the autonomic nervous system, (PNS)
–Central nervous system (CNS),
136
Belching
primarily caused by swallowed air, eating too fast, improperly fitted dentures, and chewing gum
137
Flatulence
• (intestinal gas) is a normal process that may be caused by
–Foods rich in fiber, starches, and sugar
–Bacteria that act on partially digested carbohydrates
–The fat substitute olestra and sugar alcohols
–Beano can offer some relief
138
Heartburn
* The lining of the stomach is designed to cope with hydrochloric acid, but other regions of the GI tract are not
* caused by hydrochloric acid in the esophagus
* Gastroesophageal reflux disease (GERD) is painful, persistent heartburn
139
Diarrhea
–Frequent passage of loose, watery stools
–Usually caused by infection of the GI tract, stress, food intolerances, reactions to medications, or bowel disorders
–Can lead to severe dehydration
–More dangerous for children and the elderly
–Traveler's diarrhea—common concern; also called dysentery
140
Constipation
–Infrequent hard, small, difficult-to-pass stools
| –Prevention includes increasing fiber-rich foods and fluids, and regular exercise
141
•Peptic ulcers
Area of GI tract has been eroded away by the acidic gastric juice of stomach
Causes
–Helicobacter pylori infection and use of no steroidal anti-inflammatory drugs
142
Celiac disease
| •
Immune reaction tht damages the lining of the small intestine when the individual is exposed to gluten
143
Irritable Bowel Syndrome
| •
Stress related disorder interferes with normal functions of the large intestine
Abdominal cramps, bloating, constipation, diarrhea
144
Ulcerative Colitis
.Disease of large intestine
| Indicated by inflammation and ulceration of the mucosa
145
Accessory organs
Liver
Pancreas
Gallbladder
Salivary glands
146
Organs of GI tract
```
Mouth
Pharynx and esophagus
Stomach
Small intestine large intestine
Rectum
```
147
Pyloric sphincter
Bottom stomach, lets mL of chyme out at a time
