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Nutrition > Ch. 3 Digestion, Absorption, and Transport > Flashcards

Ch. 3 Digestion, Absorption, and Transport Flashcards

1
Q

GI tract

A

23-foot-long muscular tube, makes up organs of the digestive tract

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2
Q

5 organs of GI tract

A
  • mouth
  • esophagus
  • stomach
  • small intestine
  • large intestine
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3
Q

Sphincters

A

allow food to pass from one organ to the next

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4
Q

4 accessory organs

A
  • liver
  • pancreas
  • gallbladder
  • salivary glands
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5
Q

Bolus (formation and where it enters)

A
  • tongue rolls chewed and moistened food into this

- enters pharynx to be swallowed

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6
Q

Esophagus function

A

transports food and fluids from mouth to stomach

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7
Q

Two sphincters in esophagus

A
  • Upper esophageal sphincter

- Lower esophageal sphincter (LES)

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8
Q

Upper esophageal sphincter function

A

allows bolus to enter the esophagus

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9
Q

Lower esophageal sphincter (LES) function (3)

A

allows bolus to enter the stomach

  • loosens after swallowing
  • shrinks to prevent stomach contents from returning to esophagus
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10
Q

Epiglottis up…

A

trachea open

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11
Q

Epiglottis down…

A

trachea closed

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12
Q

Stomach function (chemical and mechanical)

A
  • mixes food with gastric juices to chemically break it down into smaller pieces
  • mechanical digestion: muscles of stomach mix, churn, and push content with gastric juices
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13
Q

How much does the stomach hold?

A

empty: holds 1 cup
expanded: up to 1 gallon

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14
Q

Chyme

A

semiliquid, partially digested food mass that leaves stomach and enters small intestine

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15
Q

How much chyme leaves the stomach?

A

1 tsp of chyme leaves the stomach and enters small intestine every 30 seconds

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16
Q

Pyloric sphincter

A

allows chyme to enter small intestine from the stomach

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17
Q

Goblet cells (location and function)

A

cells in GI tract produce mucus

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18
Q

Parietal cells (3)

A
  • secrete HCl
  • intrinsic factor
  • digestion and absorption of vitamin B12
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19
Q

Innermost layers of stomach contain (2)

A
  • goblet cells

- gastric pits

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20
Q

Gastric pits function

A

contain gastric glands that produce gastric juices

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21
Q

Chief cells

A

produce pepsinogen, an enzyme that breaks down proteins

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22
Q

Small intestine (3)

A
  • long chamber (three chambers)
  • important in finishing process of food digestion and nutrient absorption
  • food is in here for 3 to 10 hours
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23
Q

Segments of small intestine (length) (3)

A
  • duodenum (10 inches)
  • jejunum (8 feet)
  • ileum (12 feet)
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24
Q

Mechanical and chemical digestion in small intestine

A
  • muscular contractions push chyme forward

- digestive secretions break down nutrients

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25
Q

Villi (2)

A

small projections that line interior of small intestine

- maximize absorption

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26
Q

Lumen

A

hollow interior of small intestine; contains circular folds

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27
Q

Enterocytes

A

absorptive epithelial cells that line the walls (villi) of the small intestine

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28
Q

Microvilli (2)

A

tiny projections on the villi in small intestine

- maximize nutrient absorption

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29
Q

Crypts (2)

A
  • glands that secrete intestinal juice

- contain stem cells that produce younger cells

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30
Q

How does chyme enter large intestine?

A

ileocecal valve (leaving ileum, part of cecum)

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31
Q

Large intestine size

A

5 feet long, 2.5 inches diameter

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32
Q

3 segments of large intestine

A
  • cecum: beginning
  • colon: large part
  • rectum: final 8-inch portion
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33
Q

Large intestine function

A

site of water, sodium, potassium, and chloride absorption (indigestible food)

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34
Q

Cecum function

A

receives waste from small intestine

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35
Q

Ileocecal valve

A

sphincter that separates small intestine from large intestine

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36
Q

Bacteria produce what vitamins in colon? (5)

A

vitamin K, thiamin, riboflavin, biotin, and vitamin B12

- only biotin and vitamin K absorbed

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37
Q

Ferment in colon (3)

A
  • undigested and unabsorbed carbs fermented into simpler compounds: methane gas, carbon dioxide, and hydrogen
  • intestinal gases produced
  • fermented fiber produces short-chain fatty acids
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38
Q

Large intestine fluid/fecal ratio

A

1 liter of fluid material reduced to 200 grams feces

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39
Q

Time spent in large intestine

A

12 to 70 hours depending on person’s health, age, diet, and fiber intake

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40
Q

Stool

A

propelled from large intestine to rectum

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41
Q

Anus (2)

A

opening of rectum/end of GI tract

- feces voluntary released here

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42
Q

Final stage of defecation (2)

A

voluntary release of stool

- influenced by age, diet, medications, health, and abdominal muscle tone

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43
Q

Salivary glands (3)

A
  • dissolve small food particles to make swallowing food easier
  • body produces 1 quart of saliva daily
  • saliva contains water, mucus, electrolytes, and enzymes
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44
Q

Liver size and functions (6)

A
  • largest internal organ (weights 3 pounds)
  • helps with digestion, absorption, and transport of nutrients
  • makes proteins
  • makes bile used to digest fats
  • carbohydrate metabolism
  • site of alcohol metabolism; removes and degrades toxins and excess hormones
45
Q

Gallbladder (3)

A
  • receives bile from liver through hepatic duct
  • concentrates and stores bile
  • releases bile into small intestine through common bile duct
46
Q

Pancreas (3)

A

produces enzymes and hormones

  • Endocrine function: releases hormones insulin and glucagon to maintain blood glucose levels
  • Exocrine function: secretes digestive enzymes into small intestine
47
Q

How is food propelled through GI tract?

A

muscular contractions

48
Q

Peristalsis (3)

A
  • occurs in esophagus, stomach and small intestine
  • squeezes food forward through GI tract
  • mechanical digestion
49
Q

Segmentation (3)

A
  • occurs in small and large intestines
  • shifts food back and forth along GI tract in the intestines
  • allows contact with surface of small and large intestines and increases absorption
50
Q

Chemical digestion (3)

A

carried out by digestive enzymes

  • regulated by hormones
  • finished by the time food reaches large intestine
51
Q

Enzymes (2)

A

proteins that drive digestion

- catalyze hydrolysis

52
Q

Hydrolysis (2)

A

chemical reaction that uses water to split chemical bonds of digestible nutrients
- hydroxyl group (OH) joins one molecule, hydrogen ions (H) joins the other molecule

53
Q

3 conditions for enzymes to work

A
  1. Compatible enzyme and nutrient must be present
    - enzymes compatible with specific substrate
    - ex. sucrase (enzyme) hydrolyzes sucrose (substrate)
  2. pH of environment
    - enzymes work best in certain acidity and alkalinity
  3. Temperature of environment
    - low temperature: slow activity
    - high temperature: activity halted
54
Q

Enzyme in action (3)

A
  1. substrate binds to active site
  2. hydrolysis: bond is broken between two molecules
  3. products released, process repeated
55
Q

Enzyme in saliva (2)

A

salivary amylase

- begins digestion of starch/carbohydrates

56
Q

Enzyme in stomach (protein)

A

pepsinogen with substrate pepsin

- beings hydrolysis of polypeptides

57
Q

Enzyme in stomach (lipids)

A

gastric lipase

- begins digestion of lipids

58
Q

Enzyme in pancreas (carbs)

A

pancreatic amylase

- digests starch

59
Q

Where does most absorption take place?

A

small intestine

60
Q

Passive diffusion (4)

A

nutrients move from high to low concentration

  • NO energy required
  • nutrients pass through cell membrane
  • simplest diffusion
61
Q

Facilitated diffusion (2)

A

nutrients move from high to low concentration with help of carrier protein
- NO energy required

62
Q

Active transport

A

nutrients move from low to high concentration with the help of a carrier protein
- energy required

63
Q

Endocytosis

A

cell forms a vesicle to surround and engulf nutrient

- whole molecules engulfed by cell membrane

64
Q

Where are water and salt absorbed?

A

large intestine

65
Q

How is water absorbed by cell membrane?

A

passive diffusion

66
Q

How is salt absorbed by cell membrane?

A

active transport

67
Q

Endocrine and nervous systems function

A

coordinate digestion, absorption, and excretion of waste

68
Q

Enteric nervous system

A

nerve fibers that supply the nerves of the GI tract, pancreas, and gallbladder

69
Q

Enteric nerves function

A

monitor stomach contractions after eating and secretions of the cells in GI tract

70
Q

Hormones functions (3)

A
  • release gastric and pancreatic secretions
  • peristalsis
  • enzyme activity
71
Q

Enterogastrones (2)

A

produced and secreted by cells lining the stomach and small intestine
- influence GI motility, stomach emptying, gallbladder contraction, intestinal absorption, and hunger

72
Q

Types of hormones (4)

A
  • Gastrin
  • Secretin
  • Cholecystokinin (CCK)
  • Gastric inhibitory peptide (GIP)
73
Q

Gastrin

A

stimulates HCl production and release of gastric enzymes

74
Q

Secretin

A

stimulates pancreas to release bicarbonate to small intestine; pH is raised

75
Q

Cholecystokinin (CCK) (3)

A
  • stimulates pancreas to release lipase
  • stimulates gallbladder to release bile
  • slows down gastric motility
76
Q

Gastric inhibitory peptide (GIP)

A

inhibits gastric motility and stomach secretions

77
Q

Nervous system function in digestion

A

tells you when to eat and drink, and when to stop

78
Q

Extrinsic nerves (function and locations)

A
  • communicate changes in GI tract and stimulate motility

- brain and spinal cord

79
Q

Intrinsic nerves (function and locations)

A
  • receive message from extrinsic nerves and respond by stimulating release of digestive juices
  • found in linings of esophagus, stomach, and small and large intestines
80
Q

Ghrelin

A

signals when you’re hungry

81
Q

Peptide YY (PYY)

A

keeps you feeling full

82
Q

Nutrient transportation in body

A

absorbed through bloodstream or lymphatic system

83
Q

Water-soluble nutrients transport (3)

A
  1. absorbed into cardiovascular system (GI tract capillaries)
  2. through hepatic portal vein (portal vein)
  3. to the liver
84
Q

Hepatic vein

A

substances leave intestine through here

85
Q

Fat-soluble nutrients transport (3)

A

absorbed into lymphatic system (fat-soluble vitamins, long-chain fatty acids, and proteins too large to be transported through capillaries)

  1. Lymph capillaries
  2. Lymphatic vessels
  3. Thoracic duct
86
Q

Excretory system (2)

A

waste products that remain after nutrient absorption removed here
- kidneys filter blood, waste products excreted through urine

87
Q

Gastroesophageal Reflux Disease (GERD)

A
  • indigestion or acid reflux

- LES doesn’t close properly, HCl from stomach enters esophagus

88
Q

Esophageal cancer (3)

A
  • cancer of digestive tract
  • males over 50, urban areas, smoke and drink heavily
  • treatment: surgery, radiation, and chemotherapy
89
Q

Belching (2)

A
  • caused by swallowing air

- eating too fast, drinking carbonated beverages, anxiety, chewing gum, and smoking

90
Q

Stomach flu (2)

A
  • symptoms: nausea, vomiting, diarrhea, and abdominal cramping
  • treatment: rest, rehydration, and eating soft foods
91
Q

Foodborne illness (2)

A
  • consuming food contaminated with E. coli, salmonella, or campylobacter
  • treatment: rest and rehydration
92
Q

Ulcers (5)

A
  • sore or erosion lining lower region of stomach or upper part of duodenum
  • cause: Helicobacter pylori (bacteria)
  • symptoms: vomiting, fatigue, bleeding, weakness, and burning pain
  • treatment: drugs, dietary changes, surgery
  • untreated: can cause peritonitis, scar tissue that blocks food and causes vomiting and weight loss
93
Q

Gallbladder disease (3)

A
  • women and older Americans
  • obesity and rapid weight loss
  • unhealthy gallbladder = gallstones
94
Q

Gallstones (3)

A
  • form from cholesterol in gallbladder or bile duct
  • treatment: surgery for gallbladder removal, medication, shock-wave therapy
  • body adapts to removal of gallbladder by secreting bile into duodenum
95
Q

Celiac disease (4)

A
  • genetic autoimmune disease
  • damages small intestine when foods with gluten are eaten
  • causes villi in small intestine to flatten out, causing nutrient malabsorption
  • abnormal reaction to protein gluten found in rye, wheat, and barley
96
Q

Celiac disease symptoms (7)

A
  • abdominal bloating
  • cramping/gas
  • diarrhea
  • foul-smelling stool
  • weight loss
  • anemia
  • bone or join pain
97
Q

Celiac disease risk, diagnosis and treatment

A
  • increase risk: osteoporosis, diminished growth, and seizures
  • diagnosis: blood test and tissue biopsy of small intestine
  • treatment: gluten-free diet
98
Q

Flatulence (3)

A
  • results from formation of intestinal gas
  • released 10 to 20 times a day
  • causes: foods high in fiber and starch, eating fast, soda, not exercising, smoking
99
Q

Diarrhea (cause and treatment included) (4)

A
  • releasing watery, loose stools more than 3 times a day
  • cause: bacterial, viral, or parasitic infections that cause food/fluids to pass through colon too quickly
  • can lead to dehydration and death (children and elderly)
  • treatment: fluid and electrolyte replacement
100
Q

Constipation (cause and treatment included)

A
  • dry, hardened stool
  • cause: not enough fiber or water intake, stress, inactivity, smoking, and various illnesses
  • treatment: exercise, normal eating patterns, rest, laxatives
  • avoid colon cleansing (enema) as treatment
101
Q

Hemorrhoids

A

swelling of veins in rectum and anus

  • can lead to bleeding, itching, pain
  • causes: straining to poop, pregnancy, constipation, diarrhea, aging
  • treatment: increase fiber and fluid intake
102
Q

Irritable bowel syndrome (IBS)

A

changes in colon rhythm

  • overresponse to colon stimuli, changes patterns of diarrhea, constipation, and abdominal pain
  • treatment: increase dietary fiber, stress management, and drugs
103
Q

Ulcerative colitis (4)

A
  • chronic inflammation of large intestine, causing ulcers in lining of the colon
  • runs in families
  • men and women ages 15 to 30
  • treatment: drug therapy, surgery
104
Q

Crohn’s disease

A

similar to ulcerative colitis, but ulcers occur in GI tract

  • treatment: drug therapy, surgery
  • change diet/lifestyle
105
Q

Colon cancer (4)

A
  • third leading cause of cancer, most curable if detected early
  • begins with small polyps in lining of colon, can be surgically removed (can turn into cancerous tumors)
  • treatment: radiation, chemotherapy, surgery
  • survival rates: depend on age, treatment response, and stage cancer
106
Q

Mechanical digestion

A

breaking down food through chewing, grinding, squeezing and moving food through GI tract by peristalsis and segmentation

107
Q

Chemical digestion

A

breaking down food through enzymatic reactions

108
Q

Saliva (3)

A
  • dissolves small food particles
  • contains enzyme amylase, which begins breakdown of carbs
  • in adults, no other chemical digestion occurs in mouth

Nutrition (5 decks)

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