Digestive System Flashcards
6 basic processes of the digestive system
1) ingestion of food into the mount
2) movement of food along the digestive tract
3) mechanical preparation of food for digestion
4) chemical digestion of food
5) absorption of digestive food into the circulatory and lymphatic systems
6) elimination of indigestible substances and waste products from the body by defecation
How far/long is the GI tract?
extends from the mouth to the anus
the separate regions of the GI tract
1) mouth
2) pharynx
3) esophagus
4) stomach
5) small intestine
6) large intestine
T/F: Secretion from the salivary glands contain an enzyme that initiates carbohydrate digestion.
True
T/F: The larynx serves as the common passageway for both the respiratory and digestive systems.
False
Pharynx
flip of cartilage at the root of the tongue that closes off the trachea to prevent choking when swallowing
epiglottis
a food and saliva digestive mix that is swallowed and then moved through the digestive tract
bolus
waves of contractions that move food through the esophagus and into the stomach through the cardiac sphincter
peristalses (singular = peristalsis)
thick liquid mixture created from the stomach grinding down food particles
chyme
Chyme leaves the stomach and enters the small intestine through the…
pyloric sphincter
the primary site for digestion and absorption of food, including energy-producing nutrients (protein, carbohydrate, fats), vitamins, minerals, and water
small intestine
3 segments of the small intestine
1) duodenum
2) jejunum
3) ileum
segment of the small intestine where chyme is exposed to bile
duodenum
another name/term for the large intestine
colon
region of the GI tract where the final absorption of water and salt occurs, leaving semisolid waste that is passed out of the body through the anus
large intestine
eliminates from the body a variety of metabolic products such as urea, uric acid, and creatinine, and excretes or conserves water and electrolytes
kidneys
the 2 forms of digestion
mechanical and chemical
the process of chewing, swallowing, and propelling food through the GI tract
mechanical digestion
the addition of enzymes that break down nutrients
chemical digestion
water, salt, and enzyme secretion from the salivary glands that begins digestion
saliva
T/F: The gallbladder and pancreas are part of the GI tract.
False
average amount of time food stays/digests in this region of the GI tract
1-4 hours
region of the GI tract where carbohydrates, protein, lipids, vitamins, and minerals are absorbed
small intestine
hairlike projections that allow for maximum absorptive capacity
villi and microvilli
organ that detoxifies any harmful substances prior to sending them to the brain or heart
liver
best sources of calcium
milk and milk products
functions of calcium
1) strong bones, teeth, and muscle tissue
2) regulates heart beat, muscle action, and nerve function
3) blood clotting
best sources of chromium
corn oil, clams, whole-grain cereals, brewer’s yeast
functions of chromium
1) glucose metabolism (energy)
2) increases effectiveness of insulin
best sources of copper
oysters, nuts, organ meats, legumes
functions of copper
1) formation of red blood cells
2) bone growth and health
3) works with vitamin C to form elastin
best sources of fluoride
fluorinated water, teas, marine fish
functions of fluoride
1) stimulates bone formation
2) inhibits or reverses dental caries
sources of iodine
seafood, iodized salt
functions of iodine
component of the hormone thyroxine which controls metabolism
sources of iron
meats (esp organ meats) and legumes
functions of iron
1) hemoglobin formation
2) improves blood quality
3) increases resistance to stress and disease
sources of magnesium
nuts, green vegetables, and whole grains
functions of magnesium
1) acid/alkaline balance
2) important in the metabolism of carbohydrates, minerals, sugar (glucose)
sources of manganese
nuts, whole grains, fruits, and vegetables
functions of manganese
1) enzyme activation
2) carbohydrate and fat production
3) sex hormone production
4) skeletal development
sources of molybdenum
legumes, grain products, and nuts
functions of molybdenum
functions as a cofactor for a limited number of enzymes in humans
sources of phosphorus
fish, meat, poultry, eggs, and grains
functions of phosphorus
1) bone development
2) important in protein, carbohydrate, and fat utilization
sources of potassium
lean meat, vegetables, and fruits
functions of potassium
1) fluid balance
2) controls activity of heart muscle, nervous system, and kidneys
sources of selenium
seafood, organ meats, lean meats, and grains
functions of selenium
protects body tissues against oxidative damage from radiation, pollution, and normal metabolic processing
sources of zinc
lean meats, liver, eggs, seafood, and whole grains
functions of zinc
1) involved in digestion and metabolism
2) important in development of reproductive system
3) aids in healing
