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BMS 300 Unit 4 > Lecture 46- Digestive System Part 1 > Flashcards

Lecture 46- Digestive System Part 1 Flashcards

1
Q

What is the gastrointestinal tract (GI Tract)?

A

Long twisting tube that starts at the mouth and ends at the anus

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2
Q

What are examples of the accessory organs?

A

Salivary glands, liver, pancreas, and the gall bladder

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3
Q

What do the accessory organs do?

A

Food does not move through them but they secrete substances into the GI tract

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4
Q

What are the three phases of digestion?

A

Cephalic, gastric, and intestinal phase

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5
Q

Where does the cephalic phase start?

When does it end?

A

The head (anticipation of ingestions)

Ends when the last mouthful is swallowed

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6
Q

What does the gastric phase represent?

A

The time that food is present in the stomach

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7
Q

What does the intestinal phase begin with?

What is its role?

A

Begins when chyme enters the duodenum

Controls the rate of gastric emptying and coordinates activities of organs

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8
Q

What phase has a parasympathetic response to food-based stimuli?

A

Cephalic phase

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9
Q

What two responses does the cephalic phase have? What do they mean?

A
  1. Secretory- secreting digestive juices by enzymes/glands
  2. Non-secretory- mixing, chewing, smooth muscle contraction/relaxation
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10
Q

What is the primary function of the cephalic phase?

A

Improve/optimize the efficiency of digestion, absorption, and use of nutrients contained in ingested foods

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11
Q

What phase does Covid-19 impact the most?

A

Cephalic phase- affects taste and smell/wanting to eat foods

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12
Q

What two factors make up saliva?

A

Water and glycoprotein

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13
Q

What two digestive enzymes can be found in saliva?

What do they do for conversion?

A
  1. Amylase- converts starches into simple sugars
  2. Lipase- converts triglycerides into fatty acids and glycerol
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14
Q

What is saliva super important for?

A

Taste perception

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15
Q

True or false:

Sleep suppresses rate of salivary flow

A

True

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16
Q

What is dental plaque and how does it form?

A

Sticky colorless film that forms when bacteria in the mouth mixes with sugary/starchy foods

Bathes tooth in acid, calcium released causing tooth decay

17
Q

What are the 3 major causes of dental caries (tooth decay)?

A
  1. High intake of free sugars
  2. Lack of removal of plaque by brushing
  3. Inadequate exposure to fluoride
18
Q

What is mastication?

A

Involves alternated symmetrical/rhymthic/coordinated movement between the 2 sides of the dental arches (chewing food)

19
Q

What does chewing increase which enhances the ability of the salivary enzymes to digest food?

A

surface AREA/VOLUME

20
Q

What is bolus the mixture of?

A

Chewed food and saliva

21
Q

What does swallowing begin with?

A

Compression of the bolus against the hard plate

22
Q

What happens after the bolus is compressed against the hard plate?

A

Retraction of the tongue forces the bolus into the oropharynx and assists in elevating the soft palate which seals off the nasopharynx

23
Q

Once the bolus enters, the oropharynx reflex responses begin and the bolus is moved toward the _____

A

Stomach

24
Q

The folding of ____ directs the bolus away from the trachea

A

Epiglottis

25
Q

What are the 6 steps of swallowing by name?

A
  1. Hard palate
  2. Soft palate
  3. Bolus
  4. Oropharynx
  5. Epiglottis
  6. Trachea
26
Q

What type of muscle contraction forces the bolus through the entrance to the esophogus?

A

Pharyngeal muscle contraction

27
Q

What type of wave pushes the bolus from the esophagus to the stomach?

A

Peristaltic wave

28
Q

What is peristalsis?

A

Involuntary constriction/relaxation of the muscles in digestive tract that creates wave like movements to push the contents of the canal forward/push food through

29
Q

What is acid relfux?

A

Occurs when Lower esophageal sphincter (LES) does not close properly which allows digestive juices from stomach to rise to esophagus

30
Q

What is GERD?

A

Gastroesophageal reflux Disease- if acid reflux happens more than two times a week

31
Q

Which type of fiber would be most helpful and why in reducing the risk of diabetes?

A

Soluble fiber because it entraps sugars

BMS 300 Unit 4 (13 decks)

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