Midterm 1- Lesson 1-4 Flashcards
Discuss the role of the following in digestion: the stomach
The stomach produces various gastric secretions, including pepsin and hydrochloric acid to further the digestive process, once the food passes through the esophagus by means of peristalsis, a unidirectional muscular movement toward the stomach.
Discuss the role of the following in digestion: pancreas
As food progresses from the stomach to the duodenum (the intersection of the stomach and lower intestine), the pancreas becomes involved in the digestive process. Pancreatic juices, which are secreted into the duodenum, contain several enzymes that break down proteins, carbohydrates, and fats. A critical function of the pancreas is the production of the hormone insulin, which facilitates the entry of glucose into the bodily tissues.
Discuss the role of the following in digestion: the liver
The liver also plays an important role in metabolism by producing bile, which enters the duodenum and helps break down fats. Bile is stored in the gallbladder and is secreted into the duodenum as needed.
Discuss the role of the following in digestion: small intestine
The absorption of food takes place primarily in the small intestine, which produces enzymes that complete the breakdown of proteins to amino acids. The motility of the small intestine is under the control of the sympathetic and parasympathetic nervous systems, such that parasympathetic activity speeds up metabolism, whereas sympathetic nervous system activity reduces it.
Discuss the role of the following in digestion: the large intestine.
Food then passes into the large intestine (whose successive segments are known as the cecum and the ascending, transverse, descending, and sigmoid colon), which acts largely as a storage organ for the accumulation of food residue and helps in the reabsorption of water. The entry of feces into the rectum then brings about the urge to defecate, or expel, the solid waste from the body via the anus.
Gastroenteritis
Gastroenteritis is an inflammation of the lining of the stomach and small intestine. It may be caused by such factors as excessive amounts of food or drink, contaminated food or water, or food poisoning. Symptoms appear approximately 2 to 4 hours after the ingestion of food; they include vomiting, diarrhea, abdominal cramps, and nausea.
Diarrhea
Diarrhea is characterized by watery and frequent bowel movements, occurs when the lining of the small and large intestines cannot properly absorb water or digested food. Chronic diarrhea may result in serious disturbances of fluid and electrolyte (sodium, potassium, magnesium, calcium) balance.
Dysentery
Dysentery is similar to diarrhea except that mucus, pus, and blood are also excreted. It may be caused by a protozoan that attacks the large intestine (amoebic dysentery) or by a bacterial organism
Peptic Ulcer
A peptic ulcer is an open sore in the lining of the stomach or the duodenum. It results from the hyper-secretion of hydrochloric acid and occurs when pepsin, a protein-digesting enzyme secreted in the stomach, digests a portion of the stomach wall or duodenum. A bacterium called H. pylori is believed to contribute to the development of many ulcers.
Gallstones
When gallstones (made up of a combination of cholesterol, calcium, bilirubin, and inorganic cells) move into the duct of the gallbladder, they may cause painful spasms; such stones must often removed surgically. Infection and inflammation of the gallbladder is called cholecystitis and may be a precondition for gallstones.
Appendicitis
Appendicitis is a common condition that occurs when wastes and bacteria accumulate in the appendix. If the small opening of the appendix becomes obstructed, bacteria can easily proliferate. Soon this condition gives rise to pain, increased peristalsis, and nausea. If the appendix ruptures and the bacteria are released into the abdominal cavity or peritoneum, they can cause further infection (peritonitis) or even death.
Hepatitis
The term “hepatitis” means inflammation of the liver, and the disease produces swelling, tenderness, and sometimes permanent damage; it is a common, serious, contagious disease. When the liver is inflamed, bilirubin, a product of the breakdown of hemoglobin, cannot easily pass into the bile ducts. Consequently, it remains in the blood, causing a yellowing of the skin known as jaundice. Other common symptoms are fatigue, fever, muscle, or joint aches, nausea, vomiting, loss of appetite, abdominal pain, and sometimes diarrhea. There are several types of hepatitis, which differ in severity and mode of transmission.
Hepatitis A
This disorder is caused by viruses, and typically transmitted through food and water. It is often spread by poorly cooked seafood or through unsanitary preparation or storage of food.
Hepatitis B
Also known as serum hepatitis, it is caused by a virus and is transmitted by the transfusion of infected blood, by improperly sterilized needles, through sexual contact, and through mother-to-infant contact. Its symptoms are similar to Hepatitis A, but far more serious.
Hepatitis C
This disease is also spread via blood and needles, and is most commonly caused by blood transfusions; more than 1.6% of Americans are infected.