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Nutrition :) > Unit 4 : Body Systems and Digestion > Flashcards

Unit 4 : Body Systems and Digestion Flashcards

1
Q

Epiglottis

A

a flap located at the start of the esophagus which prevents food from entering the lungs.

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2
Q

Sphincter

A

a circular muscle surrounding, and able to close, a body opening. The stomach has two sphincters: one at the start of the stomach and one at the end.

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3
Q

Duodenum

A

he first part of the small intestine, the site at which foods are subjected to the action of bile and pancreatic juices, and where the breakdown of proteins, carbohydrates, and fats begins.

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4
Q

Jejunum

A

the first two-fifths of the small intestine beyond the duodenum; its principal function is absorption of digested material.

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5
Q

Ileum

A

the last segment of the small intestine that precedes the large intestine and functions in the absorption of nutrients.

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6
Q

Digestion

A

defined as the breakdown of food into absorbable forms, through mechanical and chemical action.

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7
Q

bolus

A

a swallowed food mass

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8
Q

Segmentation

A

This is the periodic squeezing of the circular muscles in the segments of the intestine. This squeezing creates a rhythmic motion allowing a thorough mixing of the intestinal contents with digestive juices and enabling better contact with the absorption surface of the intestinal wall.

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9
Q

Chemical digestion

A

Refers to the chemical breakdown of nutrients into basic absorbable units by digestive enzymes. These enzymes are secreted by specialized glands in the mouth, stomach, and pancreas, and by the epithelial cells of the small intestine.

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10
Q

Enzymes

A

pecialized proteins that facilitate the conversion of one substance into another without the enzyme being altered. They are vitally important in thousands of chemical reactions in the body. Digestive enzymes break down food into small molecules that can be absorbed.

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11
Q

Monosaccharide

A

a single-sugar molecule (e.g., glucose, fructose)

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12
Q

Disaccharide

A

a pair of monosaccharides linked together (e.g., maltose, lactose, sucrose).

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13
Q

Polysaccharide

A

numerous monosaccharides (up to thousands) linked together (e.g., starch).

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14
Q

Disaccharidase

A

enzyme involved in hydrolyzing (breaking down) a specific disaccharide into its monosaccharide components.

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15
Q

Amino acid

A

the building block of proteins.

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16
Q

Dipeptide

Tripeptide

A

two amino acids bonded together.

three amino acids bonded together.

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17
Q

Polypeptide

A

many (10 or more) amino acids bonded together; polypeptides form proteins.

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18
Q

Fatty acid

A

the building block of fats.

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19
Q

Glycerol

A

the “backbone” to which fatty acids are attached to produce a glyceride.

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20
Q

Monoglyceride

A

a molecule of glycerol with one fatty acid attached.

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21
Q

Diglyceride

A

a molecule of glycerol with two fatty acids attached.

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22
Q

Triglyceride

A

a molecule of glycerol with three fatty acids attached; triglycerides are the predominant form of fat in the diet and in the body.

23
Q

Emulsified fat

A

fat droplets dispersed and stabilized in a watery solution with the help of emulsifiers (e.g., bile).

24
Q

pH

A

a measure of how acidic or alkaline a solution is. Acids have a low pH (about 0.5 for a strong acid to 4 for a weak acid). Neutral solutions have a pH of 7. Alkaline solutions have a pH from 9 (weak alkali) up to about 13.5 (strong alkali).

25
Q

Lipase

A

breaks emulsified fat down into monoglycerides, free fatty acids, and glycerol.

26
Q

Amylase

A

breaks starch and polysaccharides down into maltose; and disaccharidases break disaccharides down into monosaccharides.

27
Q

Hydrochloric acid

A

is produced in the stomach. It functions primarily to assist in the hydrolysis, or chemical breakdown, of protein to smaller peptides by creating the acid conditions needed by the enzyme pepsin, a protease enzyme, which is also secreted by the stomach. Hydrochloric acid is a strong acid (pH 2 or below) that can kill most food-borne bacteria entering the body. To protect the stomach from auto-digestion by acidic gastric juice, the cells of the stomach wall secrete a thick, slimy mucus that coats the wall. Mucus also lubricates the food.

28
Q

Bicarbonate

A

secreted by the pancreas, neutralizes stomach acid that reaches the small intestine.

29
Q

Bile

A

is produced by the liver and stored in the gallbladder. Fat in the diet stimulates the gallbladder to squirt bile into the duodenum. Bile is not an enzyme but an emulsifier, causing fat to form a suspension in the watery medium of the GI tract so that enzymes can break fat into its component parts. Bile is also essential for the absorption of fat by the intestinal mucosa.

30
Q

Absorption

A

can be defined as the passage of simple nutrients through the epithelial cells of the small intestine and into the blood stream or the lymphatic system.

Carbohydrates, fats, and proteins are broken down into the basic building units to be absorbed. Vitamins and minerals are absorbed with virtually no change by the digestive enzymes. Water and alcohol are absorbed directly into the blood.

absorption by the mucosal cells of the intestine

31
Q

chylomicron

A

I :”A lipoprotein formed in the small intestine that transports dietary fats and cholesterol through the lymphatic system to the bloodstream. “

Fatty acids with long hydrocarbon chains (16 or more carbons) and fat-soluble vitamins cannot gain access directly into these capillaries; they cluster together in the intestinal cells to form large fat molecules to which special protein carriers are attached, forming a lipoprotein complex called a chylomicron.

The chylomicrons are then taken up by the lymphatic system, in which they are transported through the lymph spaces, eventually reaching the thoracic duct, which terminates in a vein that leads to the heart. Ultimately, all nutrients end up in the bloodstream

32
Q

grehlin

A

a hormone secreted by the stomach that is thought to be a “hunger hormone.”

33
Q

digestive system

A

the body system composed of organs that break down complex food particles into smaller, absorbable products. The digestive tract and alimentary canal are names for the tubular organs that extend from the mouth to the anus. The whole system, including the pancreas, liver, and gallbladder, is sometimes called the gastrointestinal, or GI, system.

34
Q

digest

A

to break molecules into smaller molecules; a main function of the digestive tract with respect to food.

35
Q

absorb

A

to take in, as nutrients are taken into the intestinal cells after digestion; the main function of the digestive tract with respect to nutrients.

36
Q

peristalsis

A

a series of squeezing waves that start with the tongue’s movement during a swallow and pass all the way down the esophagus

the wavelike muscular squeezing of the esophagus, stomach, and small intestine that pushes their contents along.

37
Q

segmentation

A

alternating forward and backward movement allowing for greater contact between the partially digested food and intestinal juices and enzymes, thus resulting in virtually complete digestion of the food we eat.

38
Q

sphincter

A

a circular muscle surrounding, and able to close, a body opening (prevent from creeping back up)

39
Q

chyme

A

the fluid resulting from the actions of the stomach upon food

[Chyme bears no resemblance to the original food. The starches have been partly split, proteins have been uncoiled and clipped, and fat has separated from the mass.]

40
Q

pyloric valve

A

the circular muscle of the lower stomach that regulates the flow of partly digested food into the small intestine. Also called pyloric sphincter.

41
Q

small intestine

A

the seven-metre length of small-diameter intestine, below the stomach and above the large intestine, that is the major site of digestion of food and absorption of nutrients.

42
Q

large intestine (colon)

A

the portion of the intestine that completes the absorption process.

43
Q

large intestine (colon)

A

the portion of the intestine that completes the absorption process.

[The colon’s task is mostly to reabsorb the water donated earlier by digestive organs and to absorb minerals, leaving a paste of fibre and other undigested materials, the feces, suitable for excretion. ]

44
Q

feces

A

waste material remaining after digestion and absorption are complete; eventually discharged from the body.

45
Q

gastric juice

A

the digestive secretion of the stomach.

46
Q

pH

A

a measure of acidity on a point scale. A solution with a pH of 1 is a strong acid; a solution with a pH of 7 is neutral; a solution with a pH of 14 is a strong base.

47
Q

mucus

A

a slippery coating of the digestive tract lining (and other body linings) that protects the cells from exposure to digestive juices (and other destructive agents). The adjective form is mucous (same pronunciation). The digestive tract lining is a mucous membrane.

48
Q

bile

A

an emulsifier,
a cholesterol-containing digestive fluid made by the liver, stored in the gallbladder, and released into the small intestine when needed. It emulsifies fats and oils to ready them for enzymatic digestion

49
Q

emulsifier

A

a compound with both water-soluble and fat-soluble portions that can attract fats and oils into water, combining them.

50
Q

pancreatic juice

A

fluid secreted by the pancreas that contains both sodium bicarbonate, a neutralizing agent, and enzymes to digest carbohydrate, fat, and protein.

51
Q

bicarbonate

A

a common alkaline chemical; a secretion of the pancreas; also the active ingredient of baking soda.

52
Q

villi

A

fingerlike projections of the sheets of cells that line the intestinal tract. The villi make the surface area much greater than it would otherwise be

53
Q

microvilli

A

tiny, hairlike projections on each cell of every villus that greatly expand the surface area available to trap nutrient particles and absorb them into the cells

Nutrition :) (3 decks)

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