test 2

Question 1

primary Gi organs

Answer 1

mouth, esophagus, stomach, small intestine, large intestine, rectum and anus

Question 2

Helping GI organs

Answer 2

pancreas, gall bladder and liver

Question 3

receive food by ingestion, break it into small particles by mastication, and mix it with saliva

Answer 3

mouth

Question 4

carry food and liquid from your mouth to your stomach. When you swallow, food and liquid first move from your mouth to your throat

Answer 4

esophagus

Question 5

hat digests food. It is part of your gastrointestinal (GI) tract. When your stomach receives food, it contracts and produces acids and enzymes that break down food. When your stomach has broken down food, it passes it to your small intestine.

Answer 5

stomach

Question 6

the part of the intestines where 90% of the digestion and absorption of food occurs absorption of nutrients and minerals from food

Answer 6

small intestine

Question 7

absorb water and makes the waste a solid that will exit your body

Answer 7

large intestine

Question 8

The rectum is the last straight section of the large intestine before reaching the anus.

Answer 8

rectum

Question 9

lets shit out

Answer 9

anus

Question 10

to process the nutrients absorbed from the small intestine

Answer 10

liver

Question 11

hold bile produced in the liver until it is needed for digesting fatty foods in the duodenum of the small intestine

Answer 11

gallbladder

Question 12

further breaks down food after it has left the stomach

Answer 12

pancreas

Question 13

play a key role in breaking down the food you eat. These proteins speed up chemical reactions that turn nutrients into substances that your digestive tract can absorb. Your saliva has digestive enzymes in it. Some of your organs, including your pancreas, gallbladder, and liver, also release them.

Answer 13

enzyme role

Question 14

are proteins comprised of amino acids linked together in one or more polypeptide chains.

Answer 14

enzymes

Question 15

enzymes

Answer 15

Amylase, produced in the mouth. It helps break down large starch molecules into smaller sugar molecules.
Pepsin, produced in the stomach. …
Trypsin, produced in the pancreas. …
Pancreatic lipase, produced in the pancreas. …
Deoxyribonuclease and ribonuclease, produced in the pancreas.

Question 16

helps your body to break down, digest, and absorb nutrients such as protein. It also eliminates bacteria and viruses in the stomach, protecting your body from infection. Low levels of hydrochloric acid can have a profound impact on the body’s ability to properly digest and absorb nutrients.

Answer 16

HCL

Question 17

fluid through the bodies; the clear liquid found in the lymphatic system, is moved along in the lymph vessels by the squeezing action of smooth muscles and skeletal muscles.

Answer 17

lymph system

Question 18

blood vascular system is literally a circular system in which the fluid (blood) leaves the heart; runs through the arteries, arterioles, capillary plexus, venules, and veins; and returns to the hear

Answer 18

vascular system

Question 19

vascular system vits

Answer 19

vitamins B, C, D, E, and K

Question 20

lymph vits

Answer 20

A, D, E, and K

Question 21

controlled by the neural response to the stimulus provided by food. All aspects—such as sight, sense, and smell—trigger the neural responses resulting in salivation and secretion of gastric juices. The gastric and salivary secretion in the cephalic phase can also take place due to the thought of food. Right now, if you think about a piece of chocolate or a crispy potato chip, the increase in salivation is a cephalic phase response to the thought. The central nervous system prepares the stomach to receive food.

Answer 21

cephalic phas

Question 22

begins once the food arrives in the stomach. It builds on the stimulation provided during the cephalic phase. Gastric acids and enzymes process the ingested materials. The gastric phase is stimulated by (1) distension of the stomach, (2) a decrease in the pH of the gastric contents, and (3) the presence of undigested material. This phase consists of local, hormonal, and neural responses. These responses stimulate secretions and powerful contractions.

Answer 22

gastric phase

Question 23

begins when chyme enters the small intestine triggering digestive secretions. This phase controls the rate of gastric emptying. In addition to gastrin emptying, when chyme enters the small intestine, it triggers other hormonal and neural events that coordinate the activities of the intestinal tract, pancreas, liver, and gallbladder.

Answer 23

intestinal phase

Question 24

controls the response of the various glands in the body and the release of hormones at the appropriate times.
One of the important factors under hormonal control is the stomach acid environment. During the gastric phase, the hormone gastrin is secreted by G cells in the stomach in response to the presence of proteins. Gastrin stimulates the release of stomach acid, or hydrochloric acid (HCl) which aids in the digestion of the proteins. However, when the stomach is emptied, the acidic environment need not be maintained and a hormone called somatostatin stops the release of hydrochloric acid. This is controlled by a negative feedback mechanism.
In the duodenum, digestive secretions from the liver, pancreas, and gallbladder play an important role in digesting chyme during the intestinal phase. In order to neutralize the acidic chyme, a hormone called secretin stimulates the pancreas to produce alkaline bicarbonate solution and deliver it to the duodenum. Secretin acts in tandem with another hormone called cholecystokinin (CCK). Not only does CCK stimulate the pancreas to produce the requisite pancreatic juices, it also stimulates the gallbladder to release bile into the duodenum.

Answer 24

endocrine system

Question 25

Difference between short, medium and long-chain fatty acids (FA)

Answer 25

atty acids can be categorized into several groups according to the length of the chains: short-chain fatty acids (SCFA) with aliphatic tails of 2-6 carbons; medium-chain fatty acids (MCFA) with aliphatic tails of 6–12 carbons; long-chain fatty acids (LCFA) 13 to 21 carbons in aliphatic tails and Very long chain fatty …

Question 26

Know what determine the saturation of a FA, characteristics – examples of types of fats

Answer 26

In some fatty acids, a pair of hydrogen atoms in the middle of a chain is missing, creating a gap that leaves two carbon atoms connected by a double bond rather than a single bond. Because the chain has fewer hydrogen atoms, it is said to be “unsaturated.” A fatty acid with one double bond is called “monounsaturated” because it has one gap. Fatty acids having more than one gap are called “polyunsaturated.”

Question 27

There are two broad types of trans fats found in foods: naturally-occurring and artificial trans fats. Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats. Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.

The primary dietary source for trans fats in processed food is “partially hydrogenated oils.” Look for them on the ingredient list on food packages. In November 2013, the U.S. Food and Drug Administration (FDA) made a preliminary determination that partially hydrogenated oils are no longer Generally Recognized as Safe (GRAS) in human food.

Answer 27

tans fat

Question 28

essentil FAs

Answer 28

Omega 3 and omega 6

Question 29

• Structure
• Glycerol + three fatty acids
• Most fatty acids exist as part of triglyceride molecules

Triglycerides pt. 2
-Functions 
-energy source 
> Nine kcal/g
-Energy reserve 
- stored energy in adipose tissue 
-Insulation and protection 
- visceral fat

Triglycerides pt.3

• Functions
• carrier of Fat-Soluble compounds
• Improves intestinal absorption and bioavailability during digestion
• Sensory qualities
• Contributes to food’s flavor, odor, and texture

Triglycerides in food
Found in a variety of fats and oils
-classified by their most prevalent type

Triglycerides in food pt.2
Commercial processing of fats which
-reduces waste, prevents spoilage, increases availability of calorie-rich oils
-removes damaging free fatty acids
-adds antioxidants to delay rancidity and extend shelf life

Answer 29

yes

Question 30

• have a multiple-ring structure
• best known example of cholesterol
• must contain no fatty acid

Sterols pt. 2
-Cholesterol functions
-major structural components of all cell membranes
-precursor of important substances, including
>vitamin D
> sterol hormones
> bile salts

Sterols pt.3

• cholesterol synthesis
• primarily made in the liver

Sterols in food

• found only in foods of animal origin
• typical American consumes between 250-700 milligrams of cholesterol and 250 milligrams of plant sterols per day

Answer 30

sterols

Question 31

absorption pt. 2
-Lipid absorption
-Micelles
>water-soluble globules with a fatty core
>carry monoglycerides and long-chain fatty acids to microvilli
>bile recycling pathway known as enterohepatic circulation

Lipid digestion and absorption pt.3
-Lipid absorption 
-lipoprotein 
-chylomicron 
>deliver dietary lipids from intestines to cells and liver

Lipid digestion and absorption pt.4
-digestion and absorption of sterols
-body absorbs about 50 percent of dietary cholesterol
>dietary fat increases absorption
>plant sterols and dietary fiber decrease absorption

Answer 31

Lipid Digestion and absorption
-digestion of triglycerides and phospholipids
-mouth
>chewing and lingual start digestion
-stomach
>breaks triglycerides down to diglycerides and free fatty acids
-small intestine
>Bile and pancreatic lipase emulsify and break down the fats for absorption
>intestinal cells absorb glycerol and fatty acids into the bloodstream