test 2 Flashcards
Structures involved in the digestive system
Mouth Teeth Tongue Pharynx Esophagus Stomach Small intestine Large intestine Anus
Accessory organs Digestion
Salivary gland
Liver
Gallbladder
Pancreas
Mouth
First part of the digestive tract
Contains tongue and teeth and receives secretions from the salivary glands
Tongue composed of mostly skeletal muscle; the most movable organ of the mouth
Adults have 32 permanent teeth
Cuspids, incisors, bicuspids, and molars
Mouth
Receives food and breaks it down into smaller pieces; mixes food with saliva and starts the digestive process
Parotid glands
Largest salivary glands One on each side Located anterior and inferior to the ear Secrete saliva into the mouth Begins digestion of starches
Pharynx
Connects the nasal and oral cavities to the esophagus; food is forced into the pharynx by the tongue
Esophagus
Muscular tube approximately 20 cm long
Propels food into the stomach from the pharynx using muscular contraction
Lining secretes mucus
Stomach
Located in the upper-left quadrant of the abdomen; has a capacity of approximately 1.5 L/ Has two sphincters Is a temporary storage place for food Mixes food with digestive juices Changes food into a semiliquid state Begins the digestion of proteins Absorbs vitamin B12
Small intestine (duodenum, jejunum, ileum):
Small intestine (duodenum, jejunum, ileum): mixes food with secretions from liver and pancreas; finishes digestion; absorbs nutrients
Large intestine
(ascending, transverse, descending, and sigmoid colon; rectum; anus; cecum): absorbs fluid and electrolytes; eliminates waste products
Liver and gallbladder
concentrate, store, and secrete bile into the duodenum
Pancreas
: secretes digestive juices; produces insulin
Aging on Gi tract
Dental caries and tooth loss Decreased gag reflex Decreased sense of tasteDecreased muscle tone at sphincters Decreased gastric secretions Decreased peristalsis
Metabolism
Process in which large molecules are broken down into smaller molecules
Makes energy available to the organism
Enables absorbed nutrients to enter bloodstream following digestion
Digestion converts food into chemical substances such as proteins and simple sugars to be used by the body for energy production and cellular metabolism
USDA Pyramid
Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products
Includes lean meats, poultry, fish, beans, eggs, and nuts
Is low in saturated fats, trans fats, cholesterol, sodium, and added sugars
Protein
Constant supply essential for rebuilding and replacing body tissues Plays a role in hormone production, fluid balance, antibody production, and transportation of nutrients Supplies approximately 4 calories/g Composed of amino acids 9 essential 11 nonessential Animal sources Plant sources
Protein amount
Average DRI
Protein intake should be 10% to 15% of the total daily calories
May vary depending on activity level, state of health, and availability of protein food sourcesProtein deficiency
Marasmus
Kwashiorkor
Protein excess
Stressful to the liver and kidneys
Kidneys must rid the body of excess waste products
Liver function is strained with the excess load of protein to metabolize
Can lead to excess fat in the diet
Vegetarian Diets
Lacto-ovo-vegetarian- can have eggs and milk
Lactovegetarian no eggs or dairy
Vegan
vegetarian diets health
Well-planned vegetarian diets offer health benefits
Decreased risk of heart disease, hypertension, diabetes, and obesity
Vegans may have a diet deficient in
Vitamin B6, vitamin B12, iron, zinc, riboflavin, and vitamin D
Carbohydrates
The body’s main source of energy Should make up 50% to 60% of the daily diet Supply 4 calories/g Regulate protein and fat metabolism, fight infection, and promote growth of body tissues Three main types: Simple complex fiber
Simple carbohydrates
Glucose is the metabolized form of sugar found in the body and is found in:
Table sugar, the major sweetener found in foods
Fruit sugar
Milk sugar
Quickly absorbed into the bloodstream
Cause a quick rise in serum glucose
Complex carbs
Breads, pasta, cereals, and rice
Broken down into simple sugars for use by the body
Provide a more consistent serum glucose level than simple sugars provide
Recommended that 85% to 95% of consumed carbohydrates are complex carbohydrates
Fiber Carbs
The portion of the carbohydrate that cannot be broken down during digestion Passes through the intestine undigested Increases bulk in the stool Aids in elimination May decrease absorption of fat Recommended intake:
Fats
An essential nutrient
Supplies a concentrated form of energy
Supplies 9 calories/g consumed
Provides source of fatty acids
Adds flavor to foods and contributes to texture
Dissolves and transports fat-soluble vitamins and fat-soluble phytonutrients (carotenoids)
Insulates and controls body temperature
Makes food smell appetizing
Cushions and protects body organs
Facilitates transmission of nerve impulses
Gives feeling of fullness after eatingMade up of fatty acids and glycerol
Fatty acids are classified as saturated or unsaturated
Fatty liquids at room temperature are called oils
Oils containing unsaturated fats:
Corn oil, safflower oil, canola oil