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APH217 > Exam 3 > Flashcards

Exam 3 Flashcards

Chapter 17 & Chapter 18

1
Q

Alimentary Canal

A

GI tract

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2
Q

Mechanical Digestion

A

In mouth
Chewing / Mastication

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3
Q

Chemical Digestion

A

Starts in mouth
Salivary amylase begins carbs breakdown

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4
Q

Alimentary Canal Wall - Deep to Superficial

A

1) Mucosa
2) Submucosa
3) Muscularis
4) Serosa (visceral peritoneum)

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5
Q

Mixing

A

Segmentation

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6
Q

Propelling

A

Peristalsis - moving forward (wavelike motion of smooth muscle)

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7
Q

Labial Frenulum

A

Folded membrane between lips and gums

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8
Q

Lingual frenulum

A

Folded membrane between tongue and bottom of mouth

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9
Q

Papillae

A

Rough projections on the tongue
Taste buds are located INSIDE the papillae

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10
Q

Palate (hard/soft)

A

Roof of the mouth
Hard - bone
Soft - tissue

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11
Q

Uvula

A

Tear shaped tissue dangling in back of the throat

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12
Q

Tonsils

A

Pharyngeal (adenoids)
Palatine (tonsillectomy)
Lingual - at the root of the tongue

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13
Q

Enamel

A

Hardest substance in human body

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14
Q

Primary teeth

A

Deciduous

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15
Q

Second teeth

A

Pernament

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16
Q

Wisdom teeth

A

Third molars

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17
Q

Salivary glands

A

1) Parotid - near the ear, watery saliva (serous fluid), largest
2) Submandibular - near lower jaw
3) Sublingual - contain lot of mucus

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18
Q

Deglutition

A

Swallowing

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19
Q

Mastication

A

Chewing

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20
Q

Bolus

A

A mass of swallowed food, drink, saliva, etc

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21
Q

Esophageal Hiatus

A

Natural opening in the diaphragm for the esophagus to pass through stomach

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22
Q

Hiatal hernia

A

stomach pokes upward through hiatus into thoracic cavity

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23
Q

Sphincter between esophagus and stomach

A

3 names:
1) Lower esophageal
2) Gastroesophageal
3) Cardiac

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24
Q

Sphincter between stomach and duodenum

A

Pyloric

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25
Q

Capacity of adult stomach

A

About 1 liter

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26
Q

Rugae

A

Folds in stomach lining

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27
Q

Fundus

A

Upper, rounded part of the stomach

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28
Q

Most important gastric digestive enzyme

A

Pepsin - starts of as pepsinogen

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29
Q

Stomach acid

A

Hydrochloric acid (HCI)

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30
Q

Which gastric cells make intrinsic factor and HCI

A

Parietal cells

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31
Q

Intrinsic factor

A

made in stomach, used in small intestine
required for B12 absorption

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32
Q

Cholecystokinin

A

CCK
Peptide hormone produced in small intestine, released when we consume proteins and fats
Stimulates the pancreas to secrete digestive enzymes and gallbladder to contract to release bile
Influences gastric emptying and satiety

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33
Q

GERD

A

Gastroesophageal reflux disease - can lead to esophageal cancer

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34
Q

Antacids

A

OTC medication for reflux, contain:
Na - sodium
Ca - calcium
Mg - magnesium
Al - aluminum

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35
Q

Chyme

A

Semifluid paste of partially digested food, fluids, and digestive juices

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36
Q

Emetics

A

Induce vomiting

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37
Q

Antiemetics

A

Prevent vomiting

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38
Q

Vomiting and nausea center in the central nervous system

A

Medulla oblongata

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39
Q

What does pancreas produce

A

Exocrine production of:
1) Pancreatic amylase (carbs)
2) Lipases (fats)
3) Proteases (proteins)
4) Nucleases (nucleic acids)
Also produces bicarbonate ion (HCO3) to raise PH of material leaving stomach

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40
Q

Liver

A

Largest internal organ
Detoxifies
Makes cholesterol, urea, bile, and plasma proteins
Converts excess carbs to fats
Stores glycogen, Fe, vitamins A, D, B12
Helps with breakdown/recycling of worn-out RBCs

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41
Q

Hepatic Portal Vein

A

Brings nutrients absorbed from small intestine to the liver

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42
Q

Most abundant component of bile

A

Bile salts - the only component of bile with a digestive function

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43
Q

Insulin vs glucagon

A

In the liver
Insulin stimulates the liver cells to convert glucose to glycogen
Glucagon stimulates the liver cells to convert glycogen to glucose

44
Q

Cholecystogram

A

x ray of gallbladder

45
Q

cholelithiasis

A

gall bladder stones

46
Q

cholecystectomy

A

gall bladder removal

47
Q

cholengiogram

A

the bile duct x ray

48
Q

Where is bile made/stored

A

Made in the liver, stored in the gallbladder

49
Q

Emulsification

A

To break up into smaller droplets

50
Q

Purpose of the bile

A

To emulsify fats

51
Q

Results of decreased bile salt production

A

Poor lipid absorption and vitamin deficiency (fat soluble vitamins - A, D, E, K)

52
Q

Three sections of small intestine

A

Duodenum (most digestion happen here)
Jejunum (absorption)
Ilium (absorption)

53
Q

Villus / Villi

A

finger-like projections in the small intestine

54
Q

Microvilli

A

brush border (villi on villi)

55
Q

Lacteals

A

In the villi
lymphatic capillaries that pick-up dietary fats

56
Q

Carb digestion begins where

A

Mouth

57
Q

Protein digestion begins where

A

Stomach

58
Q

Triglyceride/ lipid digestion begins where

A

Duodenum (small intestine)

59
Q

VLDL and LDL

A

Bad cholesterol
(very low and low density lipoproteins)
More lipids, less proteins

60
Q

HDL

A

Good cholesterol
More protein, less lipids
High density lipoproteins

61
Q

What does HDL do

A

Picks up cholesterol from tissues and returns it to the liver

62
Q

Colon

A

Large intestine

63
Q

What does colon absorb

A

Water and electrolytes

64
Q

Structure of the colon in order - from cecum

A

Cecum
Ascending colon
Transverse colon
Descending colon
Sigmoid colon
Rectum
Anus

65
Q

Appendix

A

Attached to the cecum
Reservoir for good bacteria

66
Q

Anal sphincters

A

2 - internal and external

67
Q

Varicose veins

A

Hemorrhoids - of the anus, can be external and internal

68
Q

What percentage of water that enters colon is absorbed

A

90%

69
Q

Feces is ____% water

A

75%

70
Q

Bacteria in colon produces which vitamins

A

Vitamin K (blood clotting)
Vitamin B12
Thiamine - B1
Riboflavin - B2

71
Q

Calories vs calories

A

1000cal = 1kcal = 1Cal

72
Q

Glycogenesis

A

Glucose to glycogen

73
Q

Glycogenolysis

A

Glycogen to glucose

74
Q

Lipogenesis

A

Excess glucose converted to fat with lipids

75
Q

Gluconeogenesis

A

Converts non-carbs into glucose (such as proteins and fats)

76
Q

Meaning of “essential”

A

Essential nutrients (fatty acids/amino acids) that cannot be synthesized by body, must be consumed

77
Q

Complete proteins

A

have adequate amounts of all essential amino acids

78
Q

incomplete proteins

A

lack 1 or more essential amino acids

79
Q

Number of calories per gram (carbs, proteins, fats)

A

carbs = 4.1
proteins = 4.1
fats = 9.5

80
Q

BMR stands for

A

Basil metabolic rate = 1 calorie per hour per each kg of body weight

81
Q

BMI stands for

A

Body mass index

82
Q

Underweight, overweight, and obese BMI

A

Underweight = less than 18.5
Overweight = between 25 - 30
Obese = over 30

83
Q

Insulin

A

stimulates adipocytes to store fat

84
Q

Leptin

A

a hormone that secretes adipocytes
suppresses appetite and increases BMR after eating

85
Q

Ghrelin

A

secretes in stomach
enhances appetite

86
Q

vitamin A

A

excess = hypervitaminosis A = peeling skin, hair loss, nausea, headache, dizziness
lack of = causes night blindness, xeropthalmia (dry eye)

87
Q

Vitamin D

A

excess = hypervitaminosis D = nausea and weight loss
lack of = results in rickets (children) and osteomalacia (adults)

88
Q

Vitamin K

A

made in - foods, or produced by bacteria in the intestinal tract
lack of = prolonged blood clotting time and increased risk of hemmorrhage

89
Q

Vitamin B1

A

Thiamine
lack of = beriberi (seen in chronic alcoholism)

90
Q

vitamin B3

A

Niacin
lack of = pellagra

91
Q

vitamin B9

A

Folic acid
lack of = neural tube defects in pregnancy

92
Q

vitamin B12

A

cyanocobalamin
needs intrinsic factor to be absorbed
lack of = pernicious anemia

93
Q

vitamin C

A

ascorbic acid
lack of = scurvy
needed to produce collagen (most abundant protein in the body)

94
Q

Calcium

A

found in bones, teeth, blood
needed for blood clotting, muscles, and heart
lack of = hypocalcemia

95
Q

Potassium

A

K, lack of = hypokalemia

96
Q

Malnutrition (types)

A

overnutrition & undernutrition; primary & secondary

97
Q

Overnutrition

A

excess nutrient intake

98
Q

Undernutrition

A

lack of nutrients, produce the symptoms of deficiency disease

99
Q

primary malnutrition

A

comes from diet

100
Q

secondary malnutrition

A

getting the nutrients but not using them

101
Q

Healthy person can live how long without food?

A

50 - 70 days

102
Q

Marasmus

A

lack of calories and protein (form of starvation)

103
Q

Kwashiorkor

A

child weaned due to birth of next child, and switched to protein poor gruel (protein deficiency; enlarged belly)

104
Q

anorexia nervosa

A

self-imposed starvation

105
Q

bulimia

A

person induces vomiting and use laxatives after meals

APH217 (10 decks)

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