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DIGESTION Flashcards

1
Q

The TAKING OF FOOD into the digestive tract, generally THROUGH THE MOUTH.

A

Ingestion

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2
Q

The MECHANICAL AND CHEMICAL processes that convert nutrients into a PHYSICALLY ABSORBABLE STATE.

A

Digestion

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3
Q

Digestion includes:

A

Mastication
Deglutition
Peristalsis

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4
Q

chewing

A

Mastication

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5
Q

swallowing

A

Deglutition

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6
Q

COORDINATED, RHYTHMIC, SERIAL CONTRACTIONS of the smooth muscles of the Gastrointestinal tract

A

Peristalsis

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7
Q

The BREAKDOWN OF FOOD in the body inPREPARATION FOR ABSORPOTION.

A

Digestion

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8
Q

food is broken up BY TEETH and moved along Gastro Intestinal tract by peristalsis.

A

Mechanical digestion

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9
Q

carbohydrates, proteins, and fats are broken down INTO NUTRIENTS tissues can absorb and use.

A

Chemical digestion

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10
Q

Chemical changes occur through ________

A

hydrolysis

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11
Q

the ADDITION OF WATER and breaking down of food molecules

A

hydrolysis

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12
Q

act on food substances, causing them to break down INTO SIMPLE COMPOUNDS

A

Enzymes

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13
Q

An enzyme can act as a __________, which SPEEDS UP the chemical reactions without itself being changed in the process.

A

catalyst

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14
Q

The process by which the END PRODUCTS of digestion pass through the small and large intestines into the blood or lymph systems.

A

Absorption

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15
Q

The PASSAGE of nutrients into the blood or lymphatic system.

A

Absorption

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16
Q

TRUE OR FALSE:
Nutrients must be in their simplest form

A

TRUE

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17
Q

TRUE OR FALSE:
Nutrients must not be in their simplest form

A

FALSE

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18
Q

SIMPLE FORM:
Carbohydrates

A

simple sugars

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19
Q

SIMPLE FORM:
Proteins

A

amino acids

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20
Q

SIMPLE FORM:
Fats

A

fatty acids and glycerol

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21
Q

Most absorption occurs in the ________

A

small intestine

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22
Q

some absorption occurs in the ________

A

large intestine

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23
Q

________ is absorbed in the stomach, small intestine, and large intestine.

A

Water

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24
Q

Digestion BEGINS HERE

Teeth break up food; food mixes with saliva

A

Mouth

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25
Q

acts on starch

A

Enzyme (salivary amylase)

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26
Q

enzyme is also known as

A

(salivary amylase)

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27
Q

is a complex carbohydrate

A

starch

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28
Q

is a MASTICTAED LUMP OR BALL OF FOOD ready to be swallowed

A

BOLUS

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29
Q

Length of time food is in mouth is ______

A

brief

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30
Q

Food travels through this MUSCULAR TUBE; Connects mouth to stomach

A

Esophagus

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31
Q

_______ act to move bolus in the esophagus

A

Peristalsis and gravity

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32
Q

opens at LOWER END OF ESOPHAGUS to allow passage of bolus into stomach

A

Cardiac sphincter

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33
Q

Temporary storage of food

Mixing of food with gastric juices

Regulation of a slow, controlled emptying of food into the intestine

Secretion of the intrinsic factor for vitamin B12

Destruction of most bacteria inadvertently consumed

A

Stomach

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34
Q

prepares the gastric area for enzyme action

A

Hydrochloric acid

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35
Q

breaks down Proteins

36
Q

breaks down MILK PROTEINS

37
Q

acts on emulsified FATS

38
Q

Hormones released in the small intestine

A

Secretin
Cholecystokinin

39
Q

causes pancreas to release SODIUM BICARBONATE to neutralize acidity of chyme

40
Q

TRIGGERS gallbladder to RELEASE BILE

A

Cholecystokinin

41
Q

Emulsifies fat after it is secreted into small intestine

PRODUCED in LIVER; STORED in GALLBLADDER

42
Q

are found in the pancreatic juice that is secreted into small intestine.

43
Q

WHERE ARE ENZYMED FOUND

A

in the pancreatic juice

44
Q

the bile is produced in ____

45
Q

where is the bile stored

A

gallbladder

46
Q

split Proteins

A

Pancreatic Proteases

47
Q

Pancreatic Proteases

A

trypsin, chymotrypsin, carboxypeptidases

48
Q

converts Starches (Polysaccharides) to Simple Sugars / Glucose

A

Pancreatic Amylase

49
Q

reduces Fats to Fatty Acids & Glycerol

A

Pancreatic Lipase

50
Q

Produces enzymes
Prepares foods for absorption

A

Small Intestine

51
Q

reduce Proteins to Amino Acids

A

Peptidases

52
Q

Twenty-two feet long hairlike projections, increase surface area for maximum absorption

53
Q

teeth and tongue begin mechanical digestion by breaking apart food

54
Q

peristalsis and gravity move food along

55
Q

produces bile

56
Q

stores bile and releases it into small intestine to emulsify fats

A

gallbladder

57
Q

begin chemical digestion as salivary amylase begins to change starch to maltose

A

salivary glands

58
Q

hydrochloric acid prepares the gastric area for enzyme action.

59
Q

produces enzymes, prepares foods for absorption.

A

small intestine

60
Q

enzymes are released into the small intestine

61
Q

absorbs water and some other nutrients, and collect food residue for excretion

A

large intestine

62
Q

lactase converts

A

lactose to simple sugar

63
Q

maltase converts

A

maltose to simple sugar

64
Q

sucrase converts

A

sucrose to simple sugar

65
Q

COLON WALLS secrete mucus to protect against acidic digestive juices in chyme

A

Large Intestine

66
Q

a semi-liquid mixture of food mass

67
Q

Major tasks of the large intestine:

A

Absorb water
Synthesize some B vitamins and vitamin K
Collect food residue

68
Q

The USE OF FOOD by the body after digestion

Results in energy

OCCURS AFTER DIGESTION and absorption; nutrients are carried by the blood to the cells of the body

A

Metabolism

69
Q

Nutrients combine with oxygen

70
Q

_______ reduce to carbon dioxide and water

A

Carbohydrates

71
Q

Oxidation is also known as

A

aerobic metabolism

72
Q

____ is released as nutrients are oxidized.

73
Q

reduces fats without the use of oxygen

A

Anaerobic metabolism

74
Q

The COMPLETE OXIDATION of carbohydrates, proteins, and fats is commonly called the

A

Krebs cycle

75
Q

is the BREAKDOWN of compounds during metabolism

A

Catabolism

76
Q

is the process of USING ENERGY from oxidation to create new compounds

77
Q

hormones secreted by the thyroid gland

A

Triiodothyronine (T3) and thyroxine (T4)

78
Q

Needed for involuntary and voluntary activity

79
Q

maintenance of body tissue, temperature, growth

A

Involuntary activity

80
Q

walking, swimming, eating, reading, typing

A

Voluntary activity

81
Q

Three groups of nutrients provide energy

A

Carbohydrates
Fats
Proteins

82
Q

primary source of energy

A

Carbohydrates

83
Q

The unit used to measure the energy value of foods

A

kilocalorie

84
Q

commonly called calorie

85
Q

The rate at which energy is needed for BODY MAINTENANCE.

The energy necessary to carry on all involuntary vital processes WHILE THE BODY IS AT REST.

A

Basal Metabolic Rate (BMR)

86
Q

Basal Metabolic Rate (BMR) is also known as

A

resting energy expenditure (REE)

87
Q

Basic Concept of Nutrition

A

All nutrients needed by the body are available through food.

Many kinds and combinations of food can lead to a well-balanced diet.

No food, by itself, has all the nutrients needed for full growth and health

Each nutrient has specific uses in the body

Most nutrients do their best work in the body when teamed up with other nutrients

All persons, throughout life, have need for the same nutrients, but in varying amounts.

The amounts of nutrients are influence by age, sex, size, activity and state of health.

The way food is handled influences the amount of nutrients in food, its safety, appearance and taste.

Handling means everything that happens to food while it is being grown, processed, stored and prepared for eating.

NUTRID (8 decks)

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