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ACE Lesson 12: Nutrition > Digestive System > Flashcards

Digestive System Flashcards

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1
Q

6 basic processes of the digestive system

A

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

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2
Q

How far/long is the GI tract?

A

extends from the mouth to the anus

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3
Q

the separate regions of the GI tract

A

1) mouth
2) pharynx
3) esophagus
4) stomach
5) small intestine
6) large intestine

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4
Q

T/F: Secretion from the salivary glands contain an enzyme that initiates carbohydrate digestion.

A

True

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5
Q

T/F: The larynx serves as the common passageway for both the respiratory and digestive systems.

A

False

Pharynx

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6
Q

flip of cartilage at the root of the tongue that closes off the trachea to prevent choking when swallowing

A

epiglottis

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7
Q

a food and saliva digestive mix that is swallowed and then moved through the digestive tract

A

bolus

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8
Q

waves of contractions that move food through the esophagus and into the stomach through the cardiac sphincter

A

peristalses (singular = peristalsis)

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9
Q

thick liquid mixture created from the stomach grinding down food particles

A

chyme

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10
Q

Chyme leaves the stomach and enters the small intestine through the…

A

pyloric sphincter

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11
Q

the primary site for digestion and absorption of food, including energy-producing nutrients (protein, carbohydrate, fats), vitamins, minerals, and water

A

small intestine

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12
Q

3 segments of the small intestine

A

1) duodenum
2) jejunum
3) ileum

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13
Q

segment of the small intestine where chyme is exposed to bile

A

duodenum

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14
Q

another name/term for the large intestine

A

colon

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15
Q

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

A

large intestine

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16
Q

eliminates from the body a variety of metabolic products such as urea, uric acid, and creatinine, and excretes or conserves water and electrolytes

A

kidneys

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17
Q

the 2 forms of digestion

A

mechanical and chemical

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18
Q

the process of chewing, swallowing, and propelling food through the GI tract

A

mechanical digestion

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19
Q

the addition of enzymes that break down nutrients

A

chemical digestion

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20
Q

water, salt, and enzyme secretion from the salivary glands that begins digestion

A

saliva

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21
Q

T/F: The gallbladder and pancreas are part of the GI tract.

A

False

22
Q

average amount of time food stays/digests in this region of the GI tract

A

1-4 hours

23
Q

region of the GI tract where carbohydrates, protein, lipids, vitamins, and minerals are absorbed

A

small intestine

24
Q

hairlike projections that allow for maximum absorptive capacity

A

villi and microvilli

25
Q

organ that detoxifies any harmful substances prior to sending them to the brain or heart

A

liver

26
Q

best sources of calcium

A

milk and milk products

27
Q

functions of calcium

A

1) strong bones, teeth, and muscle tissue
2) regulates heart beat, muscle action, and nerve function
3) blood clotting

28
Q

best sources of chromium

A

corn oil, clams, whole-grain cereals, brewer’s yeast

29
Q

functions of chromium

A

1) glucose metabolism (energy)

2) increases effectiveness of insulin

30
Q

best sources of copper

A

oysters, nuts, organ meats, legumes

31
Q

functions of copper

A

1) formation of red blood cells
2) bone growth and health
3) works with vitamin C to form elastin

32
Q

best sources of fluoride

A

fluorinated water, teas, marine fish

33
Q

functions of fluoride

A

1) stimulates bone formation

2) inhibits or reverses dental caries

34
Q

sources of iodine

A

seafood, iodized salt

35
Q

functions of iodine

A

component of the hormone thyroxine which controls metabolism

36
Q

sources of iron

A

meats (esp organ meats) and legumes

37
Q

functions of iron

A

1) hemoglobin formation
2) improves blood quality
3) increases resistance to stress and disease

38
Q

sources of magnesium

A

nuts, green vegetables, and whole grains

39
Q

functions of magnesium

A

1) acid/alkaline balance

2) important in the metabolism of carbohydrates, minerals, sugar (glucose)

40
Q

sources of manganese

A

nuts, whole grains, fruits, and vegetables

41
Q

functions of manganese

A

1) enzyme activation
2) carbohydrate and fat production
3) sex hormone production
4) skeletal development

42
Q

sources of molybdenum

A

legumes, grain products, and nuts

43
Q

functions of molybdenum

A

functions as a cofactor for a limited number of enzymes in humans

44
Q

sources of phosphorus

A

fish, meat, poultry, eggs, and grains

45
Q

functions of phosphorus

A

1) bone development

2) important in protein, carbohydrate, and fat utilization

46
Q

sources of potassium

A

lean meat, vegetables, and fruits

47
Q

functions of potassium

A

1) fluid balance

2) controls activity of heart muscle, nervous system, and kidneys

48
Q

sources of selenium

A

seafood, organ meats, lean meats, and grains

49
Q

functions of selenium

A

protects body tissues against oxidative damage from radiation, pollution, and normal metabolic processing

50
Q

sources of zinc

A

lean meats, liver, eggs, seafood, and whole grains

51
Q

functions of zinc

A

1) involved in digestion and metabolism
2) important in development of reproductive system
3) aids in healing

ACE Lesson 12: Nutrition (2 decks)

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