Unit 3 Flashcards
1
Q
Function of the Digestive System
A
- digestion- the mechanical and chemical breakdown of food into absorbable form (mechanical and chemical)
- destruction of ingested pathogens
- absorption of water
- vitamin synthesis
- absorption of nutrients
2
Q
cheeks
A
distendable to accomidate increase amounts of food, water, and air.
3
Q
alimentary canal
A
tube extending from maouth to anus
func: digestion and absorption
4
Q
layers of alimentary canal wall
A
- mucosa layer: mucous membrane, connective tissue, smooth muscle (secretion and absorption)
- submucosa layer: loose CT, glands, nerves, blood and lymph vessels. (nourish surrounding tissues, absorbing digested materials.
- muscular layer: two layers of smooth muscle (move and mix materials through AC)
- serosa layer: formed of visceral peritoneum (encapsulate other layers of secrete serous fluid)
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
6
Q
mouth (buccal cavity)
A
mechanical break down of food (mastification), speech, gustation, begin chemical breakdown of CHO.
7
Q
lips
A
modify sounds, thermoreceptors
8
Q
cyanosis
A
blue lips evidence of poor blood oxygenation
9
Q
Tongue
A
covered by mucous membrane
func. manipulate food, produce bolus, gustation, modify sound
10
Q
papillae of tongue
A
increace friction to handle food, increase surface area for taste foods
11
Q
taste buds
A
gustation
12
Q
Taste Buds Taste
A
sweet, sour, bitter, umami, salty
13
Q
lingual tonsils
A
immunity
14
Q
hyoid bone
A
attachment for tongue
15
Q
Palate
A
roof of oral cavity
16
Q
hard palate
A
palatine process (of maxillary) and platine bones
17
Q
cleft palate
A
failure of palatine process and palatine bones to fuse resulting in open passage between nasal and oral caities
18
Q
soft palate and uvula
A
close nasopharynx during swallowing
19
Q
palatine tonsils
A
Immunity
20
Q
tonsillitis
A
palatine tonsils are most commonly infected producing tonsillitis. Commonly leads to otistis media (inner ear infection)
21
Q
teeth
A
not considered part of skeletal sys.
func. Mastication, denfense, modify sound
22
Q
primary teeth
A
20 teeth that erupt and shed in same sequence
23
Q
secondary teeth
A
32 teeth that begin eruption
24
Q
impacted
A
teeth that fail to erupt are termed impacted and cause crowding of erupted teeth and possible infection
25
Incisors
tearing
26
cuspids
grasp and puncture and kill food
27
bicuspids and tricuspids
grinding surfaces
28
gingiva
stratified squamous epithelim that surrounds each tooth
29
gingivitis
any inflammation of the gingiva. Usually caused by bacteria and results in bleeding and eventual loss of teeth
30
crown of tooth
region above gingiva covered by non living enamel
funce: resist wear
31
root of tooth
region below crown
32
dentin of tooth
living bone-like layer comprises most of crown and root volume.
func. proides shape to tooth
33
pulp caity
cavity that contains blood vessels, nerves, and CT called pulp
34
Endodontitis
is an inflammation of the pulp and is the most common reason for tooth loss along with gingivitis
35
root canal of tooth
portion of pulp cavity that extends into root
36
root canal
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
37
cementum
thin layer of living bone- like material surrounding root
func. attachment of periodontal ligament fibers
38
salivary glands
produce saliva
39
Function of saliva
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
40
pharynx
assist in swallowing
41
esophagus
assist in swallowing motion by propelling food from pharynx to stomach
42
gastro esophageal sphincter
prevents regurgitation
43
acid reflux
malfunctioning esophageal sphincters allow gastric juice to enter esophagus.
44
esophageal hiatus
esophagus passes through diaphragm
45
hiatal hernia
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
46
stomach
mix food with gastric juice
begin protein digestion via pepsin
limited absorption of water, fat- soluble vitamins, salts, alcohol
move food to small intestine
47
cardiac region
entrance of esophagus
48
fundic region
holds gastric gases
49
body
main compartment with increased number rugae which icnrease surface area and stretching
50
pyloric region
contains narrowing called pyloric canal that terminates in pyloric sphincter that regulates passage
51
Bariatric surgery
modification of stomach and or intestine (in some procedures) anatomy to reduce caloric absorption
52
pyoloric stenosis
a narrowing of the pyloric canal as a result congenital defect, cancer or ulcers. Resulting in vomiting and nutritional deficeincies
53
gastric glands
secrete gastric juic
54
Gastric juice composition
mucosa, HCL, digestive enzymes, intrinsic factor
55
mucus
protects mucosa from digestion by pepsin
56
digestive enzymes
pepsinogen converted into pepsin by contact with HCl or other pepsin
func: begins digestion of protein
57
intrinsic factor
vitamin b12 absorption from small intestine. Vit. B requried in RBC formation
58
pernicious anemia
insufficient levels of B12 resulting in low RBC's
59
neural control of gastric juice secretion
vagus nerve impulses increase secretion
60
hormonal gastric control
gastric cells secrete hormone gastrin which increases secretions
61
pH gastric control
as pH decreases, secretions decreas' as pH increases, secretions increase
62
Phases of Gastric secretion
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
63
vomiting
occurs when the vomiting center of the medulla oblongata is stimulated to expel stomach contents
64
nausea
occurs when vomiting center is not completely stimulated
65
vomiting stimuli
motion, drugs, sights, sounds, odors, tastes, toxins, emotions, or mechanical stimulation
66
gastric passage rates
liquids- CHO- proteins- lipids
67
enteric (esophageal gastric, duodenal) ulcers
reult in erosion of mucosa, submucosa, and muscularis layers. Caused by bacterium
68
pancreas
produces pancreatic juice, insulin, and glucagon
69
pancreatic juice contents
amylase, lipase, trypsin, nucleases
70
amylase
breaks starch to disaccharides
71
lipase
breaks lipds into fatty acids and monoglycerides
72
trypsin
breaks proteins into amino acids
73
nucleases
break nucleic acids into nucleotides
74
insulin
facilitates membrane transport of glucose and conversion of glucose to glycogen
75
glucagon
directs liber to convert glycogen to glucose
76
pancreatits
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
cystic fibrosis
thick mucus plugs the pancreas preventing pancreatic juice with its digestive enzyems from reaching duodenum: improper digestion and malnutrition
78
liver
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
CHO metabolism (liver func)
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
lipid metabolism (liver func)
form lipoproteins
form phospholipds
form cholesterol
convert CHO into fat
81
protein metabolism (liver func)
1. form plasma proteins
2. convert amino acids into different amino acids
3.deaminates amino acids
4. form urea
82
storage (liver func)
glycogen, iron, vitamins (A,D,B12)
83
vitamin
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
blood filtration (liver func)
remove old RBC's and pathogens via phagocytosis
85
detoxification (liver func)
ethyl alcohol
86
blood storage
liver func
87
bile production (liver func)
blile= bile salts, bile pigments, cholesteral, electrocytes. billiverdin and billirubin
88
jaundice
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
hepatitis
any inflammation of liver caused by bacteria, virus, drugs, alcohol, autoimmunity. Can lead to liver failure and death
90
hep A virus
passed via fecal to mouth
91
hep b virus
passed bia body fluids
92
gallbaldder
store, concentrate and release bile
gallbaldder reabsorbs water, contains bile pigments bile salts, cholesterol
93
bile salts
emulsify lipids, increase absorption of fatty acids, cholesterol, and fat-soluble vitamins (ADEK)
94
gallstones
bile cholesterol precipitates out, cause pain and blockage of bile flow
95
cholesterol treatment
too much bile concentration or increased production, remove gallbladder, but results in decreased fat digestion and fat solbule vitamin absorption
96
small intestine
completes digestion of chyme, absorbs all digestive products
97
SM external anatomy
duodenum, jejunum, ileum, mesentary (support nerves, blood and lymph vessels supplying small intestine and abdominal wall and support jejunum and ileum)
98
SM internal anatomy
circular muscles, villi, simple columnar with microvilli (increase surface area), intestinal crypt (produce mucus) lacteal (immunity, absorb nutrients) blood capillaries (absorb nutrients)
99
small intestinal flora
enteric microflora produce enzymes to help breakdown food and release monosaccharides vitamins and gases
100
segmentation
mixing chyme with enzymes
101
peristalsis
movement down intestine
102
large intestine
1. absorb water and electrolytes
2. formation and storage of feces
3. increase mucus production
103
LG external anatomy
cecum and appendix, rectum, anal canal, epiploic appendages
104
appendicitis
bacterial inflammation of appendix resulting in swelling from pus accumulation
105
peritonitis
rupture occure and infection spread to peritoneum
106
colon (LG external)
1. ascending 2. transverse 3. descending 4. sigmoid
107
hemorrhoids
caused by inflamed branches of rectal vein in the anal columns producing itching, pain and bleeding
108
LG internal anatomy
1. simple columnar then simple squamous at anus
2. lack villi and circular folds
3. longitudinal muscle in three bands that produce pouches
109
diverticulosis
occurs if the mucosa protrudes through the serosa in the lg intestine
110
inflammatory bowl diseases
include any disease that causes chronic inflammation of the lg intestine mucosa and submucosa
111
flatus
result of excess production of bacterial gases: pain and bloating
112
diarrhea
occurs when feces move to rapidly through the lg intesting: insufficient time to remove water
113
constipation
result from feces moving to slowly through lg intestine: too much water removed
114
fecal components
1. bile pigments
2. 75% water
3. mucus
4. bacteria
5. bacterial metabolites
6. fiber
115
colorectal cancer
second most common source of cancer death in US
116
omentia
fat storage
117
life span changes
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
common digestive tract parasites
1. protozoa
2. nematodes
3. platyhelminthyes
119
nutrients
requried chemicals from the environment
120
macronutrients
required in bulk
121
micronutrients
required in small amounts
122
essential nutrients
requried nutrients that the body cannot synthesize at all or in sufficient amounts
123
carnivorous
only meat
124
herbivorous
only plants
125
omnivorous
meats and plants
126
digestion
breakdown of nutrients to absorbable size
127
metabolism
chemical alteration of absorbed nutrients to support life activities
128
CHO
provide energy for cells
129
complex CHO
polysaccharides
freq. assoc. with vitamins, minerals, nutrients, and fiber
130
simple CHO
di and monosaccharides
not usually assoc. with vitamins, minerals, nutrients, and fiber
131
glycemic index
a measure of how rapidly plasma glucose levels rise after consuming a food containing CHO
132
glycemic load
GI of food multiplied by the CHO content per serving
133
CHO utilization
goal of CHO metabolsim is conversion to glucose fro glycolysis, excess glucose stored as glycogen , then fat
134
non insulin dependent diabetes mellitus
ecess consumption of CHO, failure of glucose to enter cells. Results in energy starved cells and necrosis, caused by genes and obesity
135
lipids
supply energy and provide strucure (lipids have 2x calories as CHO or protein
136
triglycerides
from plants and animals (triglycerides are stored as adipose)
137
saturated fats
from animals, lard, tropical plant oils
138
unsaturated fats
from plants and plant oils
139
cholesteral
from liver, egg yolk, dairy, meats
140
phospholipids
from liver and membranes
141
lipid utilization
goal of lipid metabolism is conversion of glycerol and fatty acids
142
lipids in a balance diet
30% of calories from fats 60g
143
proteins
supply amino acids for protein synthesis and supply energy via deamination
144
sources of proteins
animals, nuts, seeds, whol grain, dairy, eggs, legumes
145
protein utilization
goal of protein metabolism is conversion to amino acids
146
proteins in a balanced diet
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
complete
contain all essentail amino acids
148
incomplete
insufficient essential amino acids
149
calorie
the amount of energy requried to raise 1g of pure water to 1 degrees C.
150
CHO and proteins
4.1 cal
151
fats
9.5 cal
152
basal metabolic rate
rate of energy utilization while body is at rest, awake, and without diegestion occurring
153
energy balance
energy intake= energy expenditure
154
positive and negative energy balance
+ energy intake more then energy requried
- energy intake less then energy required
155
vitamin classes
fat soluble (ADEK)
water soluble (BC)
156
minerals
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
mineral groups
major minerals, and trace minerals
158
life span changes (nutrition)
dietary requirements remain same in healthy individuals, financial and social constraints usually have the greatest impact on diet and nutrition as we age
