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BI 122 > Unit 3 > Flashcards

Unit 3 Flashcards

1
Q

Function of the Digestive System

A
  1. digestion- the mechanical and chemical breakdown of food into absorbable form (mechanical and chemical)
  2. destruction of ingested pathogens
  3. absorption of water
  4. vitamin synthesis
  5. absorption of nutrients
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2
Q

cheeks

A

distendable to accomidate increase amounts of food, water, and air.

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3
Q

alimentary canal

A

tube extending from maouth to anus
func: digestion and absorption

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4
Q

layers of alimentary canal wall

A
  1. mucosa layer: mucous membrane, connective tissue, smooth muscle (secretion and absorption)
  2. submucosa layer: loose CT, glands, nerves, blood and lymph vessels. (nourish surrounding tissues, absorbing digested materials.
  3. muscular layer: two layers of smooth muscle (move and mix materials through AC)
  4. serosa layer: formed of visceral peritoneum (encapsulate other layers of secrete serous fluid)
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5
Q

Movement of the Alimentary Canal

A

peristalsis: wavelike contraction of muscular layer to move material from mouth to anus
Segmentation: phythmic local ocnstriction of muscular layer to mix materials

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6
Q

mouth (buccal cavity)

A

mechanical break down of food (mastification), speech, gustation, begin chemical breakdown of CHO.

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7
Q

lips

A

modify sounds, thermoreceptors

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8
Q

cyanosis

A

blue lips evidence of poor blood oxygenation

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9
Q

Tongue

A

covered by mucous membrane
func. manipulate food, produce bolus, gustation, modify sound

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10
Q

papillae of tongue

A

increace friction to handle food, increase surface area for taste foods

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11
Q

taste buds

A

gustation

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12
Q

Taste Buds Taste

A

sweet, sour, bitter, umami, salty

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13
Q

lingual tonsils

A

immunity

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14
Q

hyoid bone

A

attachment for tongue

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15
Q

Palate

A

roof of oral cavity

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16
Q

hard palate

A

palatine process (of maxillary) and platine bones

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17
Q

cleft palate

A

failure of palatine process and palatine bones to fuse resulting in open passage between nasal and oral caities

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18
Q

soft palate and uvula

A

close nasopharynx during swallowing

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19
Q

palatine tonsils

A

Immunity

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20
Q

tonsillitis

A

palatine tonsils are most commonly infected producing tonsillitis. Commonly leads to otistis media (inner ear infection)

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21
Q

teeth

A

not considered part of skeletal sys.
func. Mastication, denfense, modify sound

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22
Q

primary teeth

A

20 teeth that erupt and shed in same sequence

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23
Q

secondary teeth

A

32 teeth that begin eruption

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24
Q

impacted

A

teeth that fail to erupt are termed impacted and cause crowding of erupted teeth and possible infection

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25
Q

Incisors

A

tearing

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26
Q

cuspids

A

grasp and puncture and kill food

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27
Q

bicuspids and tricuspids

A

grinding surfaces

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28
Q

gingiva

A

stratified squamous epithelim that surrounds each tooth

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29
Q

gingivitis

A

any inflammation of the gingiva. Usually caused by bacteria and results in bleeding and eventual loss of teeth

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30
Q

crown of tooth

A

region above gingiva covered by non living enamel
funce: resist wear

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31
Q

root of tooth

A

region below crown

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32
Q

dentin of tooth

A

living bone-like layer comprises most of crown and root volume.
func. proides shape to tooth

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33
Q

pulp caity

A

cavity that contains blood vessels, nerves, and CT called pulp

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34
Q

Endodontitis

A

is an inflammation of the pulp and is the most common reason for tooth loss along with gingivitis

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35
Q

root canal of tooth

A

portion of pulp cavity that extends into root

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36
Q

root canal

A

chronic pain in the root canal/ pulp cavity is alleviated by performin a root canal, in which vessles and nerves in the pulp caity are destroyed mechanically and with chemicals

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37
Q

cementum

A

thin layer of living bone- like material surrounding root
func. attachment of periodontal ligament fibers

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38
Q

salivary glands

A

produce saliva

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39
Q

Function of saliva

A

bind food particles together
begin chemical digestion of CHO via amylase
solvent to allow gustation
pH balance between 6.5-7.5
anti-bacterial action
epidermal growth factor

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40
Q

pharynx

A

assist in swallowing

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41
Q

esophagus

A

assist in swallowing motion by propelling food from pharynx to stomach

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42
Q

gastro esophageal sphincter

A

prevents regurgitation

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43
Q

acid reflux

A

malfunctioning esophageal sphincters allow gastric juice to enter esophagus.

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44
Q

esophageal hiatus

A

esophagus passes through diaphragm

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45
Q

hiatal hernia

A

a tear in the diaphragm around the hiatus that allows a portion of the stomach to enter the throacic cavity resulting in frequent acid- feflux and esophageal ulcers

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46
Q

stomach

A

mix food with gastric juice
begin protein digestion via pepsin
limited absorption of water, fat- soluble vitamins, salts, alcohol
move food to small intestine

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47
Q

cardiac region

A

entrance of esophagus

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48
Q

fundic region

A

holds gastric gases

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49
Q

body

A

main compartment with increased number rugae which icnrease surface area and stretching

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50
Q

pyloric region

A

contains narrowing called pyloric canal that terminates in pyloric sphincter that regulates passage

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51
Q

Bariatric surgery

A

modification of stomach and or intestine (in some procedures) anatomy to reduce caloric absorption

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52
Q

pyoloric stenosis

A

a narrowing of the pyloric canal as a result congenital defect, cancer or ulcers. Resulting in vomiting and nutritional deficeincies

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53
Q

gastric glands

A

secrete gastric juic

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54
Q

Gastric juice composition

A

mucosa, HCL, digestive enzymes, intrinsic factor

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55
Q

mucus

A

protects mucosa from digestion by pepsin

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56
Q

digestive enzymes

A

pepsinogen converted into pepsin by contact with HCl or other pepsin
func: begins digestion of protein

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57
Q

intrinsic factor

A

vitamin b12 absorption from small intestine. Vit. B requried in RBC formation

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58
Q

pernicious anemia

A

insufficient levels of B12 resulting in low RBC’s

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59
Q

neural control of gastric juice secretion

A

vagus nerve impulses increase secretion

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60
Q

hormonal gastric control

A

gastric cells secrete hormone gastrin which increases secretions

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61
Q

pH gastric control

A

as pH decreases, secretions decreas’ as pH increases, secretions increase

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62
Q

Phases of Gastric secretion

A
  1. cephalic- triggered by taste, smell, sight, thought
  2. gastric- triggered by food entering mouth and distention of stomach
  3. intestinal- triggered by food entering small intesting
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63
Q

vomiting

A

occurs when the vomiting center of the medulla oblongata is stimulated to expel stomach contents

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64
Q

nausea

A

occurs when vomiting center is not completely stimulated

65
Q

vomiting stimuli

A

motion, drugs, sights, sounds, odors, tastes, toxins, emotions, or mechanical stimulation

66
Q

gastric passage rates

A

liquids- CHO- proteins- lipids

67
Q

enteric (esophageal gastric, duodenal) ulcers

A

reult in erosion of mucosa, submucosa, and muscularis layers. Caused by bacterium

68
Q

pancreas

A

produces pancreatic juice, insulin, and glucagon

69
Q

pancreatic juice contents

A

amylase, lipase, trypsin, nucleases

70
Q

amylase

A

breaks starch to disaccharides

71
Q

lipase

A

breaks lipds into fatty acids and monoglycerides

72
Q

trypsin

A

breaks proteins into amino acids

73
Q

nucleases

A

break nucleic acids into nucleotides

74
Q

insulin

A

facilitates membrane transport of glucose and conversion of glucose to glycogen

75
Q

glucagon

A

directs liber to convert glycogen to glucose

76
Q

pancreatits

A

occur when pancreatic juice backs up in pancrease due to duct blockage. Results in digestion of pancreatic tissue. Caused by alcoholism. gallstones, infects, CF and trauma

77
Q

cystic fibrosis

A

thick mucus plugs the pancreas preventing pancreatic juice with its digestive enzyems from reaching duodenum: improper digestion and malnutrition

78
Q

liver

A

functional unit is the hepatic lobule
nutrients from intestine carried to lobule via hepatic protal vein, mixes with hepatic artery blood nourishing hepatic cells with nutrients and oxygen

79
Q

CHO metabolism (liver func)

A

insulin- causes liver to convert glucose- glycogen: decrease blood glucose
glucagon causes liver to convert glycogen- glucose: increase blood glucose
convert non-CHO- glucose: increase blood glucose

80
Q

lipid metabolism (liver func)

A

form lipoproteins
form phospholipds
form cholesterol
convert CHO into fat

81
Q

protein metabolism (liver func)

A
  1. form plasma proteins
  2. convert amino acids into different amino acids
    3.deaminates amino acids
  3. form urea
82
Q

storage (liver func)

A

glycogen, iron, vitamins (A,D,B12)

83
Q

vitamin

A

organic compound other than CHO, lipd, or protein or organic salts that is required for normal metabolism but cannot be synthesized in adequate amounts

84
Q

blood filtration (liver func)

A

remove old RBC’s and pathogens via phagocytosis

85
Q

detoxification (liver func)

A

ethyl alcohol

86
Q

blood storage

A

liver func

87
Q

bile production (liver func)

A

blile= bile salts, bile pigments, cholesteral, electrocytes. billiverdin and billirubin

88
Q

jaundice

A

build up of bile pigemtns in blood due to improper drainage from the liver due to duct blockage or hepatic pathology or hemolysis of RBC’s

89
Q

hepatitis

A

any inflammation of liver caused by bacteria, virus, drugs, alcohol, autoimmunity. Can lead to liver failure and death

90
Q

hep A virus

A

passed via fecal to mouth

91
Q

hep b virus

A

passed bia body fluids

92
Q

gallbaldder

A

store, concentrate and release bile
gallbaldder reabsorbs water, contains bile pigments bile salts, cholesterol

93
Q

bile salts

A

emulsify lipids, increase absorption of fatty acids, cholesterol, and fat-soluble vitamins (ADEK)

94
Q

gallstones

A

bile cholesterol precipitates out, cause pain and blockage of bile flow

95
Q

cholesterol treatment

A

too much bile concentration or increased production, remove gallbladder, but results in decreased fat digestion and fat solbule vitamin absorption

96
Q

small intestine

A

completes digestion of chyme, absorbs all digestive products

97
Q

SM external anatomy

A

duodenum, jejunum, ileum, mesentary (support nerves, blood and lymph vessels supplying small intestine and abdominal wall and support jejunum and ileum)

98
Q

SM internal anatomy

A

circular muscles, villi, simple columnar with microvilli (increase surface area), intestinal crypt (produce mucus) lacteal (immunity, absorb nutrients) blood capillaries (absorb nutrients)

99
Q

small intestinal flora

A

enteric microflora produce enzymes to help breakdown food and release monosaccharides vitamins and gases

100
Q

segmentation

A

mixing chyme with enzymes

101
Q

peristalsis

A

movement down intestine

102
Q

large intestine

A
  1. absorb water and electrolytes
  2. formation and storage of feces
  3. increase mucus production
103
Q

LG external anatomy

A

cecum and appendix, rectum, anal canal, epiploic appendages

104
Q

appendicitis

A

bacterial inflammation of appendix resulting in swelling from pus accumulation

105
Q

peritonitis

A

rupture occure and infection spread to peritoneum

106
Q

colon (LG external)

A
  1. ascending 2. transverse 3. descending 4. sigmoid
107
Q

hemorrhoids

A

caused by inflamed branches of rectal vein in the anal columns producing itching, pain and bleeding

108
Q

LG internal anatomy

A
  1. simple columnar then simple squamous at anus
  2. lack villi and circular folds
  3. longitudinal muscle in three bands that produce pouches
109
Q

diverticulosis

A

occurs if the mucosa protrudes through the serosa in the lg intestine

110
Q

inflammatory bowl diseases

A

include any disease that causes chronic inflammation of the lg intestine mucosa and submucosa

111
Q

flatus

A

result of excess production of bacterial gases: pain and bloating

112
Q

diarrhea

A

occurs when feces move to rapidly through the lg intesting: insufficient time to remove water

113
Q

constipation

A

result from feces moving to slowly through lg intestine: too much water removed

114
Q

fecal components

A
  1. bile pigments
  2. 75% water
  3. mucus
  4. bacteria
  5. bacterial metabolites
  6. fiber
115
Q

colorectal cancer

A

second most common source of cancer death in US

116
Q

omentia

A

fat storage

117
Q

life span changes

A
  1. gum recession and periodontal disease
  2. enamel thins
  3. dental caries
  4. decrease peristalsis rate in sm and lg intestine
  5. gastric secretions decrease
  6. decrease absorption of vitamins in s intestine
  7. decrease sphincter control
118
Q

common digestive tract parasites

A
  1. protozoa
  2. nematodes
  3. platyhelminthyes
119
Q

nutrients

A

requried chemicals from the environment

120
Q

macronutrients

A

required in bulk

121
Q

micronutrients

A

required in small amounts

122
Q

essential nutrients

A

requried nutrients that the body cannot synthesize at all or in sufficient amounts

123
Q

carnivorous

A

only meat

124
Q

herbivorous

A

only plants

125
Q

omnivorous

A

meats and plants

126
Q

digestion

A

breakdown of nutrients to absorbable size

127
Q

metabolism

A

chemical alteration of absorbed nutrients to support life activities

128
Q

CHO

A

provide energy for cells

129
Q

complex CHO

A

polysaccharides
freq. assoc. with vitamins, minerals, nutrients, and fiber

130
Q

simple CHO

A

di and monosaccharides
not usually assoc. with vitamins, minerals, nutrients, and fiber

131
Q

glycemic index

A

a measure of how rapidly plasma glucose levels rise after consuming a food containing CHO

132
Q

glycemic load

A

GI of food multiplied by the CHO content per serving

133
Q

CHO utilization

A

goal of CHO metabolsim is conversion to glucose fro glycolysis, excess glucose stored as glycogen , then fat

134
Q

non insulin dependent diabetes mellitus

A

ecess consumption of CHO, failure of glucose to enter cells. Results in energy starved cells and necrosis, caused by genes and obesity

135
Q

lipids

A

supply energy and provide strucure (lipids have 2x calories as CHO or protein

136
Q

triglycerides

A

from plants and animals (triglycerides are stored as adipose)

137
Q

saturated fats

A

from animals, lard, tropical plant oils

138
Q

unsaturated fats

A

from plants and plant oils

139
Q

cholesteral

A

from liver, egg yolk, dairy, meats

140
Q

phospholipids

A

from liver and membranes

141
Q

lipid utilization

A

goal of lipid metabolism is conversion of glycerol and fatty acids

142
Q

lipids in a balance diet

A

30% of calories from fats 60g

143
Q

proteins

A

supply amino acids for protein synthesis and supply energy via deamination

144
Q

sources of proteins

A

animals, nuts, seeds, whol grain, dairy, eggs, legumes

145
Q

protein utilization

A

goal of protein metabolism is conversion to amino acids

146
Q

proteins in a balanced diet

A

all 20 amino acids required for life. 10 are non essential
essntial amino acids not stored: must always be consumed or protein deficiency occurs

147
Q

complete

A

contain all essentail amino acids

148
Q

incomplete

A

insufficient essential amino acids

149
Q

calorie

A

the amount of energy requried to raise 1g of pure water to 1 degrees C.

150
Q

CHO and proteins

A

4.1 cal

151
Q

fats

A

9.5 cal

152
Q

basal metabolic rate

A

rate of energy utilization while body is at rest, awake, and without diegestion occurring

153
Q

energy balance

A

energy intake= energy expenditure

154
Q

positive and negative energy balance

A

+ energy intake more then energy requried
- energy intake less then energy required

155
Q

vitamin classes

A

fat soluble (ADEK)
water soluble (BC)

156
Q

minerals

A
  1. Structure of bone & teeth e.g., Ca & P
  2. Found in organic molecules e.g., phospholipids
  3. Enzyme cofactors
  4. Cell structure e.g., phospholipid membrane
  5. Nervous transmission e.g., Na+, K+
  6. Muscle contraction e.g., Ca+
  7. Misc.- e.g., clotting, osmotic balance

Obtained by eating plants or herbivores.

157
Q

mineral groups

A

major minerals, and trace minerals

158
Q

life span changes (nutrition)

A

dietary requirements remain same in healthy individuals, financial and social constraints usually have the greatest impact on diet and nutrition as we age

BI 122 (4 decks)

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