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Kris > DIGESTIVE SYSTEM > Flashcards

DIGESTIVE SYSTEM Flashcards

1
Q

breaking food into nutrient molecules

A

Digestion

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2
Q

taking in food

A

INGESTION

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3
Q

– movement of nutrients into the bloodstream

A

Absorption

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4
Q

excretes to rid the body of indigestible waste

A

Defecation

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5
Q

2 main group of organs of the digestive system

A

Alimentary Canal (gastrointestinal, or GI tract)

Accessory Digestive Organs

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6
Q

-continuous, coiled, hollow tube that runs
through the ventral cavity from stomach to anus

  • these organs ingest, digest, absorb, defecate
A

Alimentary Canal (gastrointestinal, or GI tract)

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7
Q

– include teeth, tongue,
and several large digestive organs
§ assist digestion in various ways

A

Accessory Digestive Organs

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8
Q

Alimentary Canal flow

A

Mouth > Pharynx > Esophagus > Stomach > Small
Intestine > Large Intestine > Anus

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9
Q

mucous membrane – lined cavity

A

Mouth/oral cavity

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10
Q

protect the anterior opening

A

Lips (Labia)

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11
Q

– form the lateral walls

A

Cheeks

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12
Q

forms the anterior roof

A

hard palate

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13
Q

forms the posterior roof

A

soft palate

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14
Q

– fleshy projection of the soft palate

A

Uvula

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15
Q

space between lips externally and teeth and
gums internally

A

Vestibule

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16
Q

area contained by the teeth

A

Oral Cavity Proper

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17
Q

skeletal muscle attached at hyoid bone, and
styloid processes of the skull, and by the lingual frenulum to
the floor of the mouth

A

Tongue

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18
Q

2 types of tonsils

A

Palatine and Lingual

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19
Q

A tonsil located at posterior end of oral cavity

A

Palatine

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20
Q

A tonsil located at the base of the tongue

A

Lingual

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21
Q

Give the 4 functions of the mouth

A

o Mastication (chewing) of food
o Tongue mixes masticated food with saliva
o Tongue initiates swallowing
- controls movement of epiglottis
o Taste buds on the tongue allow for taste

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22
Q

serves as a passageway for foods, fluids, and air

A

Pharynx

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23
Q

Where in the pharynx where food passes from the mouth posteriorly into the :

A

Oropharynx and Laryngopharynx

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24
Q

posterior to oral cavity

A

Oropharynx

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25
Q

posterior to oral cavity

A

Oropharynx

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26
Q

below the oropharynx and
continuous with the esophagus

A

Laryngopharynx

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27
Q

food is propelled to the esophagus by two skeletal muscle layers in the pharynx. What are those 2 skeletal muscle?

A

Longitudinal outer layer

Circular inner layer

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28
Q

A skeletal muscle in the pharynx that allows parallel movement

A

Longitudinal outer layer

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29
Q

A skeletal muscle in the pharynx that cut for ball-like structures

A

Circular inner layer

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30
Q

It propels the food and is the alternating contractions of the muscle layers

A

Peristalsis

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31
Q
  • about 10 inches long
  • runs from pharynx to stomach through the diaphragm
A

Esophagus

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32
Q
  • this organ function to conduct food by peristalsis (slow rhythmic squeezing)
    to the stomach
  • circular muscles squeeze,
  • longitudinal muscles
    propel
A

Esophagus

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33
Q

it functions as a passageway for food only. It also branches off AFTER the pharynx

A

Esophagus

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34
Q

[Layers of the alimentary canal organs]

4 layers (innermost to outermost]; from esophagus to large intestine

A

Mucosa
Submucosa
Muscularis Externa
Serosa

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35
Q

[LAYERS OF TISSUE]
- innermost, moist membrane and consists the ff:
- surface epithelium
- Lamina Propria
Scanty smooth muscle layer

A

Mucosa

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36
Q

[LAYERS OF TISSUE]

Is in the mucosa and mostly simple columnar
epithelium (except for esophagus-stratified
squamous epithelium)

A

Surface Epithelium

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37
Q

[LAYERS OF TISSUE]
Has small amount of connective tissue and is in the mucosa tissue layer

A

Lamina Propria

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38
Q

[LAYERS OF TISSUE]
Part of the mucosa and lines the cavity

A

Lumen

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39
Q

[LAYERS OF TISSUE]
- just beneath the mucosa
- soft connective tissue with blood vessels, nerve endings, mucosa-associated lymphoid tissue, and lymphatic vessels

A

Submucosa

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40
Q

[LAYERS OF TISSUE]
o smooth muscle
o inner circular layer
o outer longitudinal layer

A

Muscular Externa

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41
Q

[LAYERS OF TISSUE]
o outermost layer of the wall; contains fluid-producing
cells

A

Serosa

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42
Q

Part of the serosa and is the innermost layer that is
continuous with the outermost layer

A

Visceral Peritoneum

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43
Q

Part of the serosa and outermost layer that lines the abdominopelvic cavity by the way of the mesentery

A

Parietal Peritoneum

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44
Q

The alimentary canal wall – contains two intrinsic nerve
plexuses that are part of the autonomic nervous system

A
  • Submucosa Nerve Plexus
  • Myenteric Nerve Plexus
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45
Q

§ group of nerves found in submucosal layer of
alimentary canal
§ makes it possible to stimulate responses in the
structures of submucosa

A

Submucosa Nerve Plexus

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46
Q

§ embedded and controls the muscularis externa
§ outer longitudinal muscle layer
§ dictates contractile mechanism, any type of
movement from Muscularis Externa

A

Myenteric Nerve Plexus

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47
Q

This nerve plexus REGULATES MOBILITY of the GI tract organs

A

Myenteric Nerve Plexus

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48
Q

This nerve plexus is responsible for the SECRETORY ACTIVITIES of the GI tract organs

A

Submucosal Nerve Plexus

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49
Q

C-shaped organ located on the left side of the abdominal
cavity

A

Stomach

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50
Q

After passing the esophagus, the food enters _________; it is the entry and exit of the food located in the stomach

A

Cardioesphageal Sphincter

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51
Q

From stomach to small intestine; Food empties into the small intestine at the____________

A

the pyloric sphincter
(valve)

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52
Q

[STOMACH REGIONS]
near the heart and surrounds the
cardioesophageal sphincter

A

Cardial (cardia)

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53
Q

[STOMACH REGIONS]
– expanded portion lateral to the cardiac region

A

Fundus

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54
Q

[STOMACH REGIONS]
midportion region of the stomach

A

Body

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55
Q

[STOMACH REGIONS]
Part of the body region that is the CONVEX LATERAL surface

A

Greater Curvature

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56
Q

[STOMACH REGIONS]
Part of the body region that is the CONCAVE LATERAL surface

A

Lesser Curvature

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57
Q

[STOMACH REGIONS]

  • is the FUNNEL-SHAPED end
A

Pylorus

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58
Q

[TRUE OR FALSE]

Stomach can stretch and hold 4: (1 gallon) of food when full

A

TRUE

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59
Q

internal folds of the mucosa present when the
stomach is empty

A

Rugae

[ADD INFO: to allow for expansion of the stomach after the consumption of foods and liquids. This expansion increases the volume of the stomach to hold larger amounts of food. The folds also result in greater surface area, allowing the stomach to absorb nutrients more quickly.]

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60
Q

§ Double layer of the peritoneum
§ extends from liver to the lesser curvature of the
stomach

A

Lesser Omentum

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61
Q

§ has fatty apron
§another extension of the peritoneum
§ covers the abdominal organs
§ fat insulates, cushions and protects abdominal
organs

A

Greater Omentum

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62
Q

Is considered as a good SHOCK ABSORBER

A

Fatty apron

Also known as a pannus stomach or mother’s apron, apron belly occurs when the belly and fat surrounding the internal organs expands due to weight gain or pregnancy, resulting in additional fat deposits in the omentum

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63
Q

[STRUCURE OF THE STOMACH MUCOSA]

composed almost
entirely of mucous cells

A

Simple columnar epithelium

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64
Q

[STRUCTURE OF THE STOMACH MUCOSA]

produce bicarbonate-rich alkaline
mucus

A

Mucous cells

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65
Q

[STRUCTURE OF THE STOMACH MUCOSA]

produces the protein-digesting enzymes (pepsinogens]

A

Chief cells

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66
Q

[STRUCTURE OF THE STOMACH MUCOSA]

a powerful and abundant protein digestive enzyme secreted by the gastric chief cells as a proenzyme and then converted by gastric acid in the gastric lumen to the active enzyme pepsin

A

Pepsinogen

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67
Q

[STRUCTURE OF THE STOMACH MUCOSA]

– produce hydrochloric acid that activates enzymes

A

Parietal Cells

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68
Q

[STRUCTURE OF THE STOMACH MUCOSA]

– produce hydrochloric acid that activates enzymes

A

Parietal Cells

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69
Q

[STRUCTURE OF THE STOMACH MUCOSA]
– produce thin acidic mucus

– produce thin acidic mucus
§ different from the mucus produced by mucous cells of the mucosa

A

Mucous neck cells

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70
Q

[STRUCTURE OF THE STOMACH MUCOSA]
produce local hormones such as gastrin

A

Enteroendocrine cells

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71
Q

-body’s major digestive organ
- longest portion of the alimentary tube (2-4 m, or 7-13 ft, in
a living person)

A

Small Intestine

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72
Q

[TRUE OR FALSE]
Small intestine is the site of nutrition absorption in blood

A

TRUE

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73
Q

suspended from the posterior abdominal wall by the mesentery

A

Small intestine

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74
Q

[TRUE OR FALSE]
The small intestine is a muscular tube extending from the pyloric sphincter to the ileocecal valve

A

TRUE

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75
Q

3 subdivisions of the small intestine

A

-duodenum
-jejunum
-ileum

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76
Q

Is a subdivision of the small intestine that is the receiving chamber of the pancreatic juices

A

Duodenum

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77
Q

Is a subdivision of the small intestine and is the terminal end

A

Iluem

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78
Q

Is a subdivision of the small intestine and is the stretch of the body

A

Jejunum

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79
Q

[TRUE OR FALSE]
Chemical digestion begins in the large intestine

A

FALSE

chemical digestion begins at the SMALL INTESTINE

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80
Q

[TRUE OR FALSE]
Chemical digestion begins in the large intestine

A

FALSE

chemical digestion begins at the SMALL INTESTINE

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81
Q

Enzymed produced by the intestinal cells and pancreas are carried to the ________ and by ______________

A

duodenum; pancreatic ducts

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82
Q

– formed by the liver, enters the duodenum via the
bile duct

A

Bile

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83
Q

location where the main
pancreatic duct and bile ducts join

A

Hepatopancreatic Ampulla

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84
Q

[TRUE OF FALSE]
In structural modifications, the small intesint INCREASES surface are for food absorption

A

TRUE

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85
Q

fingerlike projections formed by the mucosa

A

Villi

plural for villus

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86
Q

[TRUE OR FALSE]
Each tiny villus houses a capillary bed and lacteal

A

TRUE

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87
Q

tiny projections of the plasma membrane (brush border enzymes)

A

Microvilli

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88
Q

deep folds of
mucosa and submucosa

A

Circular folds (plicae circulares)

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89
Q

o collections of lymphatic tissue
o located in submucosa

A

Peyer’s Patches

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90
Q

o collections of lymphatic tissue
o located in submucosa

A

Peyer’s Patches

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91
Q

o collections of lymphatic tissue
o located in submucosa

A

Peyer’s Patches

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92
Q

[TRUE OR FALSE]
Peyer’s Patches DECREASE in number toward the end of the small intestine

A

FALSE

INCREASE in number

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93
Q

larger in diameter, but shorter in length at 15 m than the
small intestine
* extends from the ileocecal valve to the anus

A

Large Intestine

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94
Q

larger in diameter, but shorter in length at 15 m than the
small intestine
* extends from the ileocecal valve to the anus

A

Large Intestine

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95
Q

What are the 5 subdivisions of the large intestine

A

Cecum
Appendix
Colon
Rectum
Anal Canal

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96
Q

A subdivision of the large intestine and is saclike first part of the large intestine

A

Cecum

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97
Q

A subdivision of the large intestine and hands from the cecum

accumulation of lymphoid tissue that sometimes becomes inflamed (Appendicitis)

A

Appendix

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98
Q
  • The longest part of the large intestine (a tube-like organ connected to the small intestine at one end and the anus at the other).
  • Removes water and some nutrients and electrolytes from partially digested food.
A

Colon

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99
Q

travels up right side of abdomen and
makes a turn at the right colic (hepatic) flexure

A

Ascending colon

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100
Q

travels across the abdominal cavity and turns at the left colic (splenic) flexure

A

Transverse colon

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101
Q

A subdivision of the large intestine and ends at the anus

A

Anal Canal

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102
Q

opening of the large intestine

A

Anus

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103
Q

Travels down the left side

A

Descending

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104
Q

S-shaped regions and enters the pelvis

A

Sigmoid colon

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105
Q
  • a short tube of skeletal muscle surrounding the inferior portion of the anal canal and is voluntary
A

External Anal Sphincter

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106
Q

a thin, white muscle wrapped around the anal canal

A

Internal Anal Spinchter

The internal sphincter contracts during rest and sleep, and keeps small amounts of liquid and gas from escaping unexpectedly.

The internal anal sphincter is an involuntary smooth muscle, like the muscles of your intestines.

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107
Q

delivers indigestible food residues to the
body’s exterior

A

Large Intestine

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108
Q

– produce alkaline mucus to lubricate the
passage of feces

A

Goblet cells

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109
Q

– reduced to three bands of muscle called the Teniae Coli

A

Muscular Externa Layer

Teniae Coli - three bands of longitudinal smooth muscle on the colon surface

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110
Q

– reduced to three bands of muscle called the Teniae Coli

A

Muscular Externa Layer

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111
Q

These bands teniae coli cause the wall to pucker into _____ (pocketlike sacs)

A

Haustra

The haustral folds (Latin: haustrum, plural: haustra) represent folds of mucosa within the colon. The haustra refer to the small segmented pouches of bowel separated by the haustral folds. They are formed by circumferential contraction of the inner muscular layer of the colon.

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112
Q

is activated by the presence of chyme and serves to move food slowly to the next haustra, along with mixing the chyme to help with water absorption.

A

Haustral Contractions

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4
5
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113
Q

What are the accessory digestive organs

A

Teeth
Salivary Glands
Pancreas
Liver
Gall Bladder

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114
Q

masticate (chew) food into smaller fragments

A

Teeth

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115
Q

[TRUE OR FALSE]
Teeth are classified according to shape and function

A

TRUE

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116
Q

Teeth for cutting

A

Incisors

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117
Q

Teeth for tearing or piercing

A

Canines (eyeteeth)

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118
Q

Teeth for grinding

A

Premolars (bisuspids) and molars

119
Q

exposed part of tooth above the gingiva (gum)

A

Crown

120
Q

Covers the crown

A

Enamel

121
Q

found deep to the enamel and forms the bulk of the tooth, surrounds the pulp cavity

A

Dentin

122
Q

contains connective tissue, blood vessels, and nerve fibers (pulp)

A

Pulp Cavity

123
Q

– where the pulp cavity extends into the root

A

Root Canal

124
Q

In the root of the teth that covers the outer surface and attaches the
tooth to the periodontal membrane (ligament)

A

Cement

125
Q

In the root of the teeh that holds tooth in place in the
bony jaw

A

Periodontal membrane

126
Q

connector between the crown and root

A

Neck

127
Q

Region in contact with the gum

A

Root

128
Q

What are the three pairs of salivary glands that empty secretions into the
mouth

A
  • Parotid glands
  • Submandibular glands
  • Sublingual glands
129
Q

Salivary gland that is the found anterior to the ears

A

Parotid glands

130
Q

Salivary gland that is the found anterior to the ears

A

Parotid glands

131
Q

[TRUE OR FALSE]
Parotid (salivary) glands are affected by MUMPS

A

TRUE

132
Q

empty saliva into the floor of the mouth through small ducts

A

both submandibular and sublingual glands

133
Q

mixture of mucus and serous fluids

A

Saliva

134
Q

helps to moisten and bind food together into a mass
called bolus

dissolve chemicals so they can be tasted

A

Saliva

Bolus - food that has been chewed and mixed in the mouth with saliva

135
Q

Saliva contains what?

A
  • Salivary amylase
  • Lysozymes and antibodies
136
Q

A saliva that begins starch digestion

A

Salivary amylase

137
Q

In the saliva that inhibits bacteria

A

Lysozymes and antibodies

138
Q
  • soft, pink triangular gland
  • found posterior to the parietal peritoneum
    o mostly retroperitoneal
A

Pancreas

139
Q
  • extends across the abdomen from spleen to duodenum
  • produces a wide spectrum of digestive enzymes that break
    down all categories of food
  • secretes enzymes into the duodenum
A

Pancreas

140
Q

introduced with enzymes neutralizes acidic
chyme coming from stomach

A

Alkaline Fluid

141
Q

Hormones procued by the pancreas

A
  • Insulin
  • Glucagon
142
Q
  • largest gland in the body
  • located on the right side of the body under the diaphragm
  • consists of four lobes suspended from the diaphragm and
    abdominal wall by the falciform ligament
A

Liver

143
Q

What is the digestive role of the liver?

A

produce bile

144
Q

Bile leaves the liver throught the ______________ and enters __________ through the ________

A

common hepatic duct; duodenum; bile duct

145
Q

[TRUE OR FALSE]
Bile is yellow-green, watery solution

A

TRUE

146
Q

Biles contains what

A
  • Bile salts
  • Bile pigments (mostlu bilirubin from the breakdown of hemoglobin)
  • cholesterol
  • phospholipids
  • electrolytes
147
Q

TRUE OR FALSE

Bile emulsifies (breaks down) fats

A

TRUE

148
Q

TRUE OR FALSE

Bile emulsifies (breaks down) fats

A

TRUE

149
Q

is an accessory organ and a green sac found in a shallow fossa in the inferior surface of
the liver

A

Gall Bladder

150
Q

is an accessory organ and a green sac found in a shallow fossa in the inferior surface of
the liver

A

Gall Bladder

151
Q

What are the 3 Essential processes of the GI tract

A

o Ingestion
o Propulsion
o Mechanical Breakdown

152
Q

What are the 3 Essential processes of the GI tract

A

o Ingestion
o Propulsion
o Mechanical Breakdown

153
Q

An essential process of the GI tract and is the placing of food into the mouth

A

Ingestion

154
Q

An essential process of the GI tract and is the movement of foods from one region of the
digestive system to another

A

Propulsion

155
Q

alternating waves of contraction and
relaxation that squeeze food along the GI tract

A

Peristalsis

156
Q

movement of materials back and forth to foster mixing in the small intestine

A

Segmentation

157
Q

o prepares food for further
degradation by enzymes
o mixing of food in the mouth by the tongue

A

Food Breakdown: Mechanical Breakdown

158
Q

o churning of food in the stomach
o segmentation in the small intestine

A

Food Breakdown: Mechanical Breakdown

159
Q

occurs when enzymes chemically break down large molecules into their building blocks

A

Food Breakdown: Digestion

160
Q

Carbohydrates : broken down to ______
(simple sugar)
§ Proteins : broken down to ____
§ Fats : broken down to ____ and _____

A

Carbohydrates : broken down to **monosaccharides
(simple sugar)
§ Proteins : broken down to amino acids
§ Fats : broken down to fatty acids and glycerol

161
Q

o ends products of digestion are absorbed in the blood r lymph
o food must enter mucosal cells and then move into lood or lymph capillaries

A

Absorption

162
Q

elimination of indigestible substances from the GI tract in the form of feces

A

Defecation

163
Q

[ACTIVITIES IN THE MOUTH, PHARYNX, AND ESOPHAGUS]
o food is placed into the mouth
§ Physically broken down by chewing
§ mixed with saliva – released in response to
mechanical pressure and psychic stimuli
§ salivary amylase begins starch digestion

A

Food Ingestion and Breakdown

no food absorption occurs in the mouth

164
Q

TRUE OR FALSE

pharynx and esophagus have no digestive function and they serve serve as passageways to the stomach

A

TRUE

165
Q

[ACTIVITIES IN THE MOUTH, PHARYNX, AND ESOPHAGUS]
o swallowing and peristalsis

A

Food Propulsion

166
Q

TRUE OR FALSE
Pharynx functions in swallowing (deglutition) and has 2 phases

A

TRUE

167
Q

[ACTIVITIES IN THE MOUTH, PHARYNX, AND ESOPHAGUS]

Pharynx has 2 phases in swallowing or deglutition)

A

Buccal phase
Pharyngeal-esophageal phase

168
Q

[ACTIVITIES IN THE MOUTH, PHARYNX, AND ESOPHAGUS]

§ voluntary
§ occurs in the mouth
§ food is formed into a bolus

A

Buccal Phase

§ Bolus – forced into the pharynx by the tongue

169
Q

[ACTIVITIES IN THE MOUTH, PHARYNX, AND ESOPHAGUS]

§ involuntary transport of the bolus by peristalsis
§ nasal and respiratory passageways – blocked

A

Pharyngeal-esophageal phase

170
Q

TRUE OR FALSE
Pharynx functions in swallowing (deglutition) and has 2 phases

A

TRUE

171
Q

TRUE OR FALSE

Peristalsis moves the bolus toward the small intestine

A

FALSE

toward the STOMACH

172
Q

It opens when food
presses against it

A

Cardioesophageal Sphincter

173
Q

Gastric Juice is regulated by __ and ___

A

neural; hormonal factors

174
Q

TRUE OR FALSE

presence of food or rising pH causes the release of the hormone gastrin

A

TRUE

175
Q

causes stomach glands to produce :
§ Protein-digesting enzymes
§ Mucus
§ Hydrochloric Acid

A

Gastrin

176
Q

Gastrin causes stomach to produce?

there are 3

A

causes stomach glands to produce :
- Protein-digesting enzymes
- Mucus
- Hydrochloric Acid

177
Q

§ activates pepsinogen to pepsin for protein digestion
§ provides a hostile environment for microorganisms

A

Acidic pH

178
Q

– digestion enzymes

A

Protein

179
Q

– an active protein-digesting enzyme

A

Pepsin

180
Q

works on digesting milk protein in infants,
not produced in adults

A

Rennin

181
Q

virtually the only items absorbed in the stomach

A

Alcohol and aspirin

182
Q

Where to the waves of peristalsis occur and force food past the pyloric sphincter

A

from the fundus to pylorus

183
Q

TRUE OR FALSE
In grinding the pylorus meters out chyme into the small intestine
(3mL at a time)

A

TRUE

184
Q

peristaltic waves close the pyloric sphincter, forcing contents back into the stomach; the stomach empties
in 4-6 hours

A

Retropulsion

185
Q

[CHYME BREAKDOWN AND ABSORPTION]

Intestinal enzymes from the brush border function to :

A

o break double sugars into simple sugars
o complete some protein digestion

186
Q

[CHYME BREAKDOWN AND ABSORPTION]

These enzymes help to
complete digestion of all food groups

2 enzymes

A

Intestinal and pancreatic enzymes

187
Q

[CHYME BREAKDOWN AND ABSORPTION]
This enzyme play the major role in the digestion of fats, proteins, and carbohydrates

A

Pancreatic Enzymes

188
Q

[CHYME BREAKDOWN AND ABSORPTION]

This neutralizes acidic chyme and provides the proper environment for the pancreatic enzymes to operate

A

Alkaline content

189
Q

[CHYME BREAKDOWN AND ABSORPTION]

Release of pancreatic juice from the pancreas into the duodenum is stimulated by :

A

o Vagus nerves
o Local hormones that trave via the blood to influence the
release of pan
§ Secretin
§ Cholecystokinin (CCK)

190
Q

[CHYME BREAKDOWN AND ABSORPTION]

TRUE OR FALSE

Hormones (secretin and CCK) also target the liver and gallbladder to release bile

A

TRUE

191
Q

[CHYME BREAKDOWN AND ABSORPTION]

§ acts as a fat emulsifier
§ needed for fat absorption and absorption of fat-
soluble vitamins (K, D, E and A)

A

Bile

192
Q

[CHYME BREAKDOWN AND ABSORPTION]
TRUE OR FALSE

Water is absorbed along the length of the small intestine

A

TRUE

o water follows the absorbed nutrients to the capillaries due to osmosis, movement of water from area of lower to higher solute)

193
Q

[CHYME BREAKDOWN AND ABSORPTION]

TRUE OR FALSE

In the end products of digestion,

o most substances are absorbed by active transport through cell membranes, and
o lipids are absorbed by diffusion

A

TRUE

194
Q

[CHYME BREAKDOWN AND ABSORPTION]

TRUE OR FALSE

Substances are transported to the liver by the hepatic portal
vein or lymph

A

TRUE

o liver can convert nutrients, store or supply them to cells if needed

195
Q

In the propulsion of food residue and defecation, this is the slow, powerful movements that occur three to four times per day

A

Mass Movements

195
Q

In the propulsion of food residue and defecation, this is the slow, powerful movements that occur three to four times per day

A

Mass Movements

196
Q

TRUE OR FALSE

In the presence of feces in the rectum causes a defecation reflex
wherein Internal anal sphincter is RELAXED

A

TRUE

197
Q

TRUE OR FALSE

In the presence of feces in the rectum causes a defecation reflex, wherein Defecation occurs with relaxation of the voluntary
(external) anal sphincter

A

TRUE

197
Q

TRUE OR FALSE
In nutrition and metabolism

  1. Most foods are used as metabolic fuel
  2. Foods are REDUCED and transformed into ATP
  3. Energy value of food is measured in KILOCALORIES(KCAL) and CALROEID (cal)
A
  1. TRUE
  2. FALSE - OXIDIZED
  3. TRUE
198
Q

chemical energy that drives cellular activities

A

ATP

199
Q

What are the major nutrients? Name 4

A

o carbohydrates
o lipids
o proteins
o water

200
Q

What are the minor nutrients? Name 2

A
  • Vitamins
  • Minerals
201
Q

a diet consisting food from the five food groups normally guarantees adequate amounts of all the needed nutrients

A
  • fruits
  • vegetables
  • grain products
  • milk products
  • meat,
  • and its alternatives
202
Q
  • Is issued on 1992
  • 6 major food groups arranged horizontally
A

Healthy Eating Pyramid

203
Q
  • issued in 2011 by the USDA
  • 5 food groups are arranged by a round plate
A

MyPlate

204
Q

What are the 2 dietary carbohydrates?

A

Sugars and starches

205
Q

Carbohydrates includes:
- lactose from____
- small amounts of glycogens from ____

A

Milk; meats

206
Q

Lipids saturated fats can be from _____

A

Animal products (meat)

207
Q

Lipids saturated fats are from __

A

Animal products (meat)

208
Q

Lipids unsaturated fats are from

A

Nuts, seeds, vegetables oils

209
Q

Lipids cholesterol from

A

egg yolk, meats, and milk products (dairy products)

210
Q

These contain essential amino acids

A

Complete proteins

211
Q

TRUE OR FALSE

Most complete amino acids are from animal products (eggs, milk, meat, poultry and fish)

A

TRUE

212
Q

Are those that the body CANNOT MAKE and must be OBTAINED through DIET

A

Essential amino acids

213
Q

These 2 types of food also have proteins, but the proteins are INCOMPLETE

A

Legumes and beans

214
Q

TRUE OR FALSE

Most vitamins function as COENZYMES

A

TRUE

215
Q

binds to an enzyme and helps it to catalyze a reaction
And are found mainly fruits and vegetables

A

Vitamins

216
Q

Mainly important for enzyme activity

A

Minerals

217
Q

What are the food RICHEST IN MINERALS? Name 4

A

Vegetables, legumes, milk, and some meat

218
Q

all of the chemical reactions necessary to maintain life

A

Metabolism

219
Q

substances are broken down to simpler substances
- energy is released and captured to make
adenosine triphosphate (ATP)

A

Catabolism

220
Q

larger molecules are built from smaller ones

A

Anabolism

221
Q

body’s preferred source to produce cellular energy (ATP)

A

Carbohydrates

222
Q

o major breakdown product of carbohydrate digestion
o fuel used to make ATP

A

Glucose (blood sugar)

223
Q

as glucose is broken down, carbon dioxide, water, and
ATP are formed

A

Cellular Respiration

224
Q

What are the 3 Metabolic Pathways of cellular respiration

A

o Glycolysis
o Citric Acid Cycle (Krebs Cycle)
o Electron transport chain and Oxidative Phosphorylation

225
Q
  1. excessively high levels of glucose in the blood
  2. low levels of glucose in the blood
A
  1. Hyperglycemia

[o excess glucose is stored in body cells as glycogen or converted to fat]

  1. Hypoglycemia
226
Q

breakdown of glycogen to form glucose, glycogen is a polysaccharide with glucose as its building block/monomer

A

Glycogenesis

227
Q

Restore normal blood glucose levels

A

Fat breakdown

228
Q

o insulate the body
o protect organs
o build some cell structures (membranes and myelin
sheaths)
o provide reserve energy

A

Fats

229
Q

Stored in subcutaneous tissue and other fat deposits

A

Excess dietary fat

230
Q

TRUE OR FALSE
When carbohydrates are in limited supply, LESS fats are broken down to produce ATP

A

FALSE. MORE FATS

231
Q

– form the bulk of cell structure and most functional molecules
o carefully conserved by body cells

A

PROTEINS

232
Q
  • actively taken up from blood by body cells
  • broken down to form ATP mainly when
    other fuel sources are not available
A

Amino acids

233
Q

released as amino acids are broken down for fuel source

A

Ammonia

234
Q

o detoxified by liver cells that combine with carbon
dioxide to form urea
- excreted as a component oof urine through the
urinary system

A

Ammonia

235
Q

TRUE OR FALSE

Liver is the body’s key metabolic organ

A

TRUE

236
Q

5 roles of liver in digestion

A

o manufactures bile
o detoxifies drugs and alcohol
o degrades hormones
o produces cholesterol, blood proteins (albumin and
clotting proteins)
o plays a central role in metabolism

237
Q

TRUE OR FALSE

Liver CAN’T REGENERATE if part of it is damage or removed

A

FALSE. IT CAN REGENERATE

238
Q

What are the 3 things that liver do to maintain homeostasis of blood glucose levels

A
  • GlycogeNESIS (glycogen FORMATION)
  • GlycogeNOLYSIS (glycogen SPLITTING)
  • Glucogenesis (formation of NEW SUGAR)
239
Q
  • glucose molecules are converted to glycogen and stored in the liver
  • causingbloodglucoseleveltogodown
A

Glycogenesis (glycogen formation)

240
Q

§ Glucose is released from the liver after conversion from glycogen
§ causing blood glucose level to go up

A

Glycogenolysis – “glycogen splitting”

241
Q
  • Glucose is produced from fats and proteins
  • causing blood glucose level to go up
A

Gluconeogenesis – “formation of new sugar”

242
Q

Fats and fatty acids are pricked up by what organ?

A

Liver

243
Q

TRUE OR FALSE

Fats or fatty acids - some are oxidized/broken down to provide energy for liver cells and the rest and stored or broken down into simpler compounds and released into the blood

A

TRUE

244
Q

Most abundant protein in the blood

A

Albumin

245
Q

combined with carbon dioxide to form urea – which is flushed from the body in urine

A

Ammonia

246
Q

TRUE OR FALSE

Cholesterol is used to make ATP

A

FALSE. IT IS NOT USED to make ATP

247
Q

How many percentage of cholesterol are produced in the ff:
1. Liver
2. Diet

A
  1. Liver - 85%
  2. Diet - 15%
248
Q

TRUE OR FALSE

cholesterol and fatty acids freely circulate in the bloodstream

A

FALSE. THEY CANNON FREELY CIRCULATE

249
Q

Cholesterol are transported by ______ (lipid protein complexes) known as LDLs and HDLs.

A

Lipoproteins

250
Q

This lipoprotein transport cholesterol to body cells; BAD LIPOPROTEINS

A

Low-density lipoproteins (LDLs)

251
Q

This lipoprotein tranport cholesterol form body cells to liver; GOOD LIPOPROTEINS

A

High-density lipoproteins (HDLs)

252
Q

TRUE OR FALSE
LDLs are rated as BAD LIPOPROTEINS because they can lead to ATHEROSCLEROSIS

A

TRUE

253
Q

TRUE OR FALSE
HDLs are rated as GOOD PROTEINS since cholesterol is destined for BREAKDOWN and ELIMINATION

A

TRUE

254
Q

TRUE OR FALSE

Energy Intake = total energy output

A

TRUE

255
Q

Heat + work + energy storage

A

Energy Intake

256
Q
  • Energy liberated during food oxidation/break down
  • Energy produced during glycolysis, citric acid
    cycle, and the electron transport chain
A

Energy intake

257
Q
  • energy we lose as heat (60%)
  • energy stored as fator glycogen
A

Energy output

258
Q

Interference with the body’s energy balance leads to:

A
  • obesity
  • Malnutrition
259
Q

Carbohydrates and protein yields ___ kcal/gram

A

4

260
Q

Fats yield __kcal/gram

A

9

261
Q

amount of heat produced by the body per unit of time at rest

A

Basic Metabolic Rate (BMR)

262
Q

What is the average BMR for an average 70-kg (154 lb) adult?

A

60 to 72 hour kcal/hour

263
Q

A factor that influences BMR that is a small body usually have a higher BMR

A

Surface area

264
Q

TRUE OR FALSE

Males tends to have HIGHER BMRs

A

TRUE

265
Q

TRUE OR FALSE

Adults have higher BMRs than children and adolescents

A

FALSE. Children and adolescents have HIGHER BMRs.

266
Q

TRUE OR FALSE

the amount of thyroxine produced is the LEAST important important factor to influence BMR

A

FALSE. MOST IMPORTANT FACTOR

267
Q

TRUE OR FALSE

More thyroxine means a HIGHER BMR

A

True

268
Q

TRUE OR FALSE

Strong emotions increases BMR

A

TRUE

269
Q

total amount of kilocalories the body must consume to fuel ongoing activities

A

Total Metabolic (TMR)

270
Q

TRUE OR FALSE

TMR DECREASES dramatically with an increase in muscle activity

A

FALSE. INCREASES dramatically

271
Q

TRUE OR FALSE

TMR must have must equal calories consumed to maintain
homeostasis and maintain a constant weight

A

TRUE

272
Q

Where is the body’s thermostat?

A

Hypothalamus

273
Q

– initiates mechanisms to maintain body
temperature

A

Hypothalamus

274
Q

This mechanism involve radiation of heat from
skin and evaporation of sweat

A

Heat LOSS Mechanism

275
Q

This mechanism involve vasoconstriction of skin blood vessels and shivering

A

Heat-PROMOTING Mechanisms

276
Q
  • Is controlled hyperthermia
  • results from infection, cancer, allergic reactions, CNS injuries

Hyper = high
Therm = thermometer/temperature

A

Fever

277
Q

TRUE OR FALSE

if the body thermostat is set too high, body proteins many be denatured, and permanent brain damage may occur

A

TRUE

278
Q

In which week of development is alimentary canal present in pregnancy?

A

Fifth (5th)

279
Q

TRUE OR FALSE

  1. The developing fetus – receives all nutrients through the placenta
  2. In newborns – feeding must be frequent. peristalsis is inefficient, and vomiting is common
A
  1. TRUE
  2. TRUE
280
Q

This newborn reflex helps the infant FIND the nipple

A

Rooting reflex

281
Q

This newborn reflex helps the infant hold on to the nipple
and swallow

A

Sucking Reflex

282
Q

Teething begins around age of ?

A

6 months

283
Q

A problem in the digestive system where inflammation of the gastrointestinal tract; can occur at any time

A

Gastroenteritis

284
Q

inflammation of the appendix; common in adolescents

A

Appendicitis

285
Q

TRUE OR FALSE

Metabolism DECREASES with old age

A

TRUE

286
Q
  1. Is a middle age digestive problems where there are sores on the lining of the stomach or intestine
  2. Another middle age digestive problem
A
  1. Ulcers
  2. Gallbladder problems
287
Q

What are the 2 Later middle age digestive problems

A
  • Obesity
  • Diabetes Mellitus
288
Q

What are the 3 activities of digestive tract in OLD AGE

A

o fewer digestive juices
o peristalsis slows
o Diverticulosis

289
Q

In diverticulosis, what do you call the small pockets which are formed in the walls of digestive tract - most often in the colon?

A

Diverticula

290
Q

occurs when small, bulging pouches (diverticula) develop in your digestive tract.

A

Diverticulosis

291
Q

In diverticulosis when one or more of these pouches become inflamed or infected, the condition is called ___.

A

Diverticulitis

Kris (8 decks)

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