Anatomy/physiology Hole 8Th Edition; Ch. 15, Digestion And Nutrition

Front 1

DIGESTION and NUTRITION 1

List and describe the locations of the major parts of the alimentary canal

Back 1

1)mouth
2)pharynx - between mouth and esophagus
3)esophagus - between mouth and stomach
4)stomach - between esophagus and duodenum, in the left upper quadrant of the abdomen
5)small intestine - connects stomach to large intestine. Lies in abomdne
6)large intestine - connects small intestine to rectum. Lies in abdomen.
7)rectum - between large intestine and anus.
8)anus

Front 2

Dig2

List and describe the locations of the accessory organs of the digestive system.

Back 2

1)salivary glands
2)liver - right upper quadrant of abdomen
3)gallbladder - next to liver
4)pancreas - retroperitoneum

Front 3

Dig3

What is digestion?

What are the two broad parts of the digestive system?

Back 3

Digestion is the PROCESS of mechanically and chemically BREAKING DOWN FOODS, and ABSORBING the breakdown products.

alimentary canal, and accessory organs

Front 4

Dig4

What is the structure of the wall of the alimentary canal?


What are the motor functions of the alimentary canal? Distinguish between these two.

Back 4

1)mucosa (innermost layer)
2)submucosa
3)muscular layer
4)serosa (outermost layer)

MIXING and PROPELLING movements. Propelling movemens are PERISTALSIS, successive rings of contraction which propel the bolus of food. As each ring of contraction appears, the more proximal ring relaxes. MIXING movements occur when small segments of the muscular wall rhythmically contract.

Front 5

Dig5

Define peristalsis

Back 5

propelling movement in the alimentary canal, consistent of successive rings of muscular contraction (with relaxation of the more proximal ring) which propels the food bolus along.

Front 6

Dig6

List the four parts of the mouth.

List the general function of the mouth.

Back 6

1)cheeks and lips
2)tongue
3)palate
4)teeth

The mouth receives food and begins digestion.

Front 7

Dig7

Name the parts/layers of the cheeks.

The muscles of the cheeks are involved in _____ and _____.

The lips are highly mobile, and contain _____ ______.

Back 7

1)inner lining of epithelium
2)muscles
3)pads of fat
4)outer layer of skin

expression, chewing

sensory receptors

Front 8

Dig8

List the functions of the tongue.

Where are the lingual tonsils?

Back 8

1)handling food (aided in this by the rough surface)
2)contains taste bud
3)contains lingual tonsils

on the ROOT of the tongue

Front 9

Dig9

List the two parts of the palate

What are the functions of the palate?

Back 9

soft palate; hard palate (more anterior)

)soft palate closes the opening to the nasal cavity during swallowing, so food/liquid doesn't enter nasal cavity.
2)contains the palatine tonsils, located on either side of the tongue in the back of the mouth.

Front 10

Dig10

List the three main areas of tonsil tissue.

How many teeth are there?

Back 10

Lingual, palatine, pharyngeal (also called ADENOIDS, on the posterior wall of the pharynx.

twenty primary, and thirty-two secondary teeth.

Front 11

Dig11

Compare the primary and secondary teeth.

Back 11

1)PRIMARY teeth erupt between ages of 6 months and 2 to 4 years old. There are ten teeth per jaw (twenty total)
2)SECONDARY teeth push the primary teeth out. There are 16 per jaw. They begin to appear at 6 years, and may appear until 17 to 25 years of age.

Front 12

Dig12

What is the function of teeth. Why is this important?

Name the two parts of the tooth. Name the parts which compose the teeth.

What attaches a tooth to the bone.

Back 12

Teeth break food into smaller pieces. This increases the SURFACE AREA exposed to digestive actions.

A PERIODONTAL LIGAMENT attaches a tooth to the alveolar process.

Each tooth has a crown and a root. Each tooth is composed of enamel, dentin, pulp, nerves, and blood vessels.

Front 13

Dig13

Salivary glands secrete _____. What are the functions of this substance?

Back 13

Saliva. Functions of saliva include
1)moisten food
2)bind food particles
3)begin chemical digestion of carbohydrates (amylase)
4)makes taste possible
5)helps cleanse the mouth.

Front 14

Dig14

Name two types of cells in salivary glands. What do these cells secrete?

Back 14

1)serous cells - secret digestive enzymes
2)mucous cells - secrete mucus.

Front 15

Dig15

Name the three major sets of salivary glands, and what they secrete.

Name the three parts of the phaynx.

Back 15

1)parotid glands - saliva rich in AMYLASE
2)submandibular glands - viscous saliva
3)sublingual glands - mucus

nasopharynx, oropharynx, laryngopharynx.

Front 16

Dig16

Describe the three stages of swallowing.

Describe the course of the esophagus.

Back 16

1)food MIXED with saliva and FORCED into the pharynx.
2)Movement of the food into the esophagus through involuntary reflex actions.
3)PERISTALSIS transports food to the stomach.

The esophagus passes through the diaphragm and joins the stomach.

Front 17

Dig17

What is the function of the esophagus?

How does the esophagus help prevent regurgitation?

Back 17

1)propel food from the pharynx to the stomach
2)help prevent regurgitation.

Circular muscle fibers at the distal end of the esophagus help prevent regurgitation.

Front 18

Dig18

List the functions of the stomach

List the parts of the stomach

Back 18

1)receives food
2)mixes it with gastric juice
3)performs LIMITED amount of absorption
4)moves food into the small intestine.

1)cardiac portion
2)fundus
3)body
4)pyloric region

Front 19

Dig19

What is the pyloric sphincter? What does it do?

Gastric glands secrete ____ _____

Back 19

a muscular valve between the stomach and small intestine. It controls stomach emptying.

gastric juice

Front 20

Dig20

Name three important components of gastric juice and what they do

Name three things that help regulate gastric secretions.

Back 20

1)pepsin - breaks down protein
2)hydrochloric acid - enables pepsin to work
3)intrinsic factor - allows small intestine to absorb vitamin B12

1)parasympathetic impulses - enhance secretions, and gastrin production
2)gastrin (hormone) - enhances secretions
3)food in the small intestine - reflexly inhibits gastric secretions (sympathetic impulses), and gastric motility (through cholecystokinin)

Front 21

Dig21

The stomach wall may absorb a few substances such as ____ and other ____ _____.

Define cholecystokinin. Name three things it does.

Back 21

water, small molecules

a peptide hormone produced by the small intestine. Production is stimulated by presence of proteins and fats in the small intestine.

Cholecystokinin
1)decreases gastric motility, and gastric secretion
2)stimulates pancreatic juice secretion
3)stimulates gallbladder contraction.

Front 22

Dig22

What is chyme? How is it produced?

What happens to it?

The rate of stomach emptying depends on the _____ of chyme and the ______ of food present.

Back 22

a semifluid past of food particles and gastric juice. Produced through mixing movements in the stomach.

Chyme is moved by peristalsis into the pyloric region, where the pylorus regulates chyme movement into the small intestine.

fluidity, type

Front 23

Dig23

The pancreas produces ______ juice that is secreted into a _____ _____, which leads to the ______.

Where is the pancreas?

Back 23

pancreatic, pancreatic duct, duodenum

IN the retroperitoneum (behind the peritoneum) of the abdomen. It fits into the C-shaped curve of the duodenum (the first part of the small intestine).

Front 24

Dig24

Name the six enzymes in pancreatic juice, and what they do.

What else does pancreatic juice contain (has to do with its pH)? Why?

Back 24

1)pancreatic amylase - splits carbohydrates
2)pancreatic lipase - digests fat
3)nucleases - break down nucleic acid molecules
4)trypsin - splits proteins
5)chymotrypsin - splits proteins
6)carboxypeptidase - splits proteins.

Panc. juice contains bicarbonate ions which help NEUTRALIZE chyme, and create an alkaline content of the small intestine.

Front 25

Dig25

Name three ways in which pancreatic secretions are controlled.

Back 25

1)parasympathetic impulses stimulate panc. secretions
2)acidic chyme in the duodenum stimulates release of SECRETIN into the bloodstream, which simulates panc. secretions containing bicarbonate
3)Fat/Protein in duodenum stimulates cholecystokinin release which stimulates pancreatic secretion containing digestive enzymes.

Front 26

Dig26

The liver is divided into two major ____. Name these.

What is the functional unit of the liver.

What do the bile canals do?

Back 26

lobes, right and left lobes

hepatic lobule.

Bile canals carry bile from the hepatic lobules to hepatic ducts.

Front 27

Dig27
Name six functions of the liver.


_____ is the only liver secretion that directly affects digestion.

Back 27

1)metabolizes carbohydrates, lipids and proteins
2)stores some substances
3)filters blood
4)destroys toxins
5)secretes bile.

Bile

Front 28

Dig28

Name four components of bile.

Which of these has digestive functions. How do they work?

Back 28

1)bile salts
2)bile pigments
3)cholesterol
4)electrolytes

Only the bile salts have digestive functions. They break fat globules into smaller droplets (emulsification), making it easier for lipases to digest them.

Front 29

Dig29

Name the functions of bile salts.

Name the function of the gallbladder.

What controls release of bile from the common bile duct?

Back 29

1)emulsify fats
2)aid in absorption of fatty acids, cholesterol, and certain vitamins.

gallbladder STORES bile between meals.

Hepatopancreatic sphincter controls release of bile into the duodenum.

Front 30

Dig30

What regulates bile release from the gallbladder?

Back 30

1)cholecystokinin (released due to presence of fat/protein in the duodenum) stimulates bile release
2)the sphincter muscle relaxes, and allows bile to move into the duodenum.

Front 31

Dig31

List four functions of the small intestine

The wall of the small intestine is lined with ____. What do these do?

Where are the intestinal glands?

Back 31

1)receives secretions from the pancreas and liver
2)completes nutrient digestion.
3)absorbs the products of digestion
4)transports the residues to the large intestine.

villi. Villi increase the surface area of the intestine, and aid in mixing and absorption.

Intestinal glands are located between the villi.

Front 32

Dig32

List the 3 parts of the small intestine.

Back 32

1)duodenum - lies in the retroperitoneum (posterior to the parietal peritoneum).
2)jejunum
3) ileum

Jejunum and ileum are suspended by mesentery, and they lie free in the peritoneal cavity.

Front 33

dig33

List two secretions of the small intestine.

Name and explain the function of each enzyme of the intestinal mucosa.

Back 33

1)mucus
2)digestive enzymes

1)peptidases - split peptides into amino acids
2)sucrase, maltase, lactase - split double sugars (scrose, maltose, lactose) into glucose fructose and galactose
3)intestinal lipase - splits fats into fatty acids
4)enterokinase - converts trypsinogen into trypsin

Front 34

Dig34

How are intestinal secretions regulated?

Back 34

GASTRIC JUICE, CHYME, and parasympathetic reflexes stimulate small intestine secretions.

Front 35

Dig35
Summarize how each major type of digestive product is absorbed

Back 35

1)monosaccharide - facilitated diffusion and active transport -> blood in the capillaries
2)amino acids - active transport -> blood in capillaries
3)fatty acids and glycerol - facilitated diffusion. MOST fatty acids are resynthesized into fats and incorporated into CHYLOMICRONS for transport into the LYMPH in lacteals. SOME fatty acids (relaitvely short carbon chains) are transported WITHOUT being CHANGED into BLOOD in capillaries
4)electrolytes - diffusion and active transport -> blood in capillaries
5)water - osmosis -> blood in capillaries

Front 36

Dig36
Describe the movements of the small intestine.

The ______ valve conrtols movement of the intestinal contents from the _____ intestine into the ______ intestine.

Back 36

MIXING and PERISTALSIS

ileocecal, small, large

Front 37

Dig37

What are the general functions of the large intestine?

List the parts of the large intestine.

Back 37

1)Reabsorbs WATER and electrolytes.
2) Forms and STORES feces.
3)secretes mucus
4)has little or NO digestive functions
5)contains bacterial flora.

cecum (appendix), colon, rectum, and anal canal.

Front 38

Dig38

List the parts of the colon.

Which part is the most mobile.

Back 38

ascending, transverse, descending, sigmoid.

transverse portion

Front 39

Dig39

The large intestine wall resembles the wall in other parts of the _____ canal.

Unique to the large intestine, however, is a layer of _______ muscle fibers arranged in distinct ____.

Back 39

alimentary

longitudinal, bands

Front 40

Dig40

Movements of the large intestine are similar to those in the ____ _____.

Mass movements occur two to three times each ____.

Describe defecation reflex.

Back 40

small intestine

day

Distension of rectal wall -> stimulation of PERISTALSIS in descending COLON and RELAXATION of the INTERNAL ANAL sphincter. (other reflexes also lower the diaphragm, close the glottis, and contract the abdominal wall muscles). The external anal sphincter is signalled to relax.

Front 41

Dig41

Name the main components of feces.

Explain the color of feces

Back 41

water, undigested material, electrolytes, mucus, bacteria

due to BILE PIGMENTS that have been altered by bacterial actions.

Front 42

Dig42

Define Nutrition

List some common types of carbohydrates, and sources of these.

Back 42

The study of nutrients and how the body utilizes them.
1)starch - grains, vegetables
2)glycogen - meat
3)disaccharides - cane sugar, molasses
4)monosaccharides - honey, fruits

Front 43

Dig43

What is cellulose? What good is it?

Most carbohydrates supply energy. Excess glucose is stored as _____ or converted to ___. _____ releases _____ from glucose.

Back 43

a polysaccharide (complex carbohydrate) that human enzymes cannot digest. It provides bulk, which facilitates the movement of food in the alimentary tract.

glycogen, fat, Oxidation, energy

Front 44

Dig44

The body's requirement of glucose takes priority over the requirement to synthesize proteins. Why? What can happen, then, with a temporary drop in blood glucose?

A rule of thumb suggests that carbohydrates make up ____ % of a person's diet.

Back 44

Some cells, like NEURONS, require a continuous supply of glucose for survival.

With a temporary drop in blood glucose, the functioning of the nervous system can be impaired.

60

Front 45

Dig45

List lipid types and sources

Name three essential fatty acids

Back 45

1)triglycerides - foods of plant and animal origin.
2)cholesterol - foods of animal origin mostly.
3)saturated fats - animal origin foods
4)unsaturated fats - plant origin foods

1) linoleic acid
2) linolenic acid
3) arachidonic acid

Front 46

Dig46

Describe the liver's role in fat metabolism.

Back 46

1)Liver regulates circulating lipids. (It does this by using free fatty acids to synthesize triglycerides, phospholipids, and lipoproteins that may be released into the blood.)
2)controls the amount of cholesterol in the body (by making it, or removing it from the blood)
3)uses cholesterol to produce bile salts.

Front 47

Dig47

What are the roles of lipids?

Back 47

Lipids supply ENERGY, and are used to build CELL STRUCTURES.

Front 48

Dig48

The amounts and types of fats required for health are ______.

Fat intake should not exceed ____% of a person's diet, and must be sufficient to carry _____-_____ _______.

Back 48

30, fat-soluble, vitamins

Front 49

Dig49

List some common sources of protein.

Distinguish between complete and incomplete proteins.

Back 49

meats, dairy products, cereals, and legumes.

Complete proteins contain adequate amounts of all the essential amino acids.

Incomplete proteins lack adequate amounts of one or more essential amino acids.

Front 50

Dig50

List general functions of proteins

Proteins and amino acids must supply essential amino acids and _____ for the synthesis of _____-containing molecules.

Proteins should make up ___% of a person't diet.

Back 50

1)structural materials
2)function as enzymes
3)provide energy.

nitrogen, nitrogen, 10

Front 51

Dig51

Name the fat soluble vitamins.

Fat soluble vitamins are carried in _____ and are influenced by the same factors that affect ____ _____.

They resist the effects of ____, thus, cooking or food processing does not _____ them.

Back 51

A,D,E,K (think "addict")

lipid, lipid absorption.

heat, destroy

Front 52

Dig52

List some water-soluble vitamins

Name some functions of the B vitamin complex

Some of the water-soluble vitamins are destroyed by _____ or ____ _____.

Back 52

B vitamins and Vitamin C

oxidize carbohydrates, lipids, and proteins.

cooking, food processing.

Front 53

Dig53

List the fat soluble vitamins, and describe the function of each.

Back 53

A - necessary for vision, bone/teeth development, and epithelial cell maintenance.

D - absorption of calcium and phosphorus, teeth/bone development

E - antioxidant; prevents oxidation of vit. A and fatty acids; may help cell membrane stability

K - synthesis of prothrombin (blood clotting)

Front 54

Dig54

List the water soluble vitamins and describe main function of each (two cards)

Back 54

thiamine(B1): oxidize carbohydrates

riboflavin (B2) - oxidize glucose and fatty acids

niacin (nicotinic acid) - oxidize blucose, synthesize proteins, fats, nucleic acids

B6 - synthesize proteins/some amino acids, produce antibodies

pantothenic acid - oxidiz carbohydrates/fats

Front 55

Dig55

List water soluble vitamins and describe main function of each (second card)

Back 55

cyanocobalamin (B12)synthesize nucleic acids, metabolize carbohydrates, myelin synthesis, RBC production

folic acid - promotes RBC production

biotin - metabolize amino acids, fatty acids; synthesize nucleic acids

ascobic acid (vit. C) - produce collagen, absorption of iron, make some hormones from cholesterol.

Front 56

Dig56

Most minerals are in the ____ and _____.

Minerals are usually incorporated into ____ molecules; some occur in ____ compounds or as ____ ____.

List some functions of minerals

Back 56

bones, teeth

organic, inorganic, free ions

Minerals
1)serve as structural materials
2)function in enzymes
3)play vital roles in metabolic processes.

Front 57

Dig57

List the 7 major minerals and describe the major functions of each (first of TWO flash cards)

Back 57

calcium (Ca) - structure bones/teth, nerve impulses, muscle contraction, blood coagulation

phosphorus (P) - structure bones/teeth, in ATP

potassium (K) - nerve impulse conduction, muscle fiber contraction, helps regulate pH

sulfur (S) - part of various amino acids

sodium (Na) - maintain osmotic pressure, regulate water movement; conduction nerve impulses, contraction muscle fibers, transport of substances across cell membranes

Front 58

Dig58

List the 7 major minerals and describe the major functions of each (second of TWO flash cardes)

Back 58

chlorine (Cl) - osmotic pressure maintenance, regulate pH, mantain electrolyte balance, etc.

magnesium (Mg) - ATP production and breakdown

Front 59

Dig59
List the 9 trace elements, and describe the major functions of each (first of TWO flash cards)

Back 59

Iron (Fe) - part of hemoglobin molecule

manganese (Mn) - in enzymes (eg for nervous system)

Copper (Cu) - hemoglobin synthesis, bone, melanin, myelin

Iodine (I) - thyroid hormone synthesis

Cobalt (Co) - synthesis of several enzymes

Front 60

Dig60

List the 9 trace elements, and describe the major functions of each (second of TWO flash cards)

Back 60

Zinc (Zn) - in several enzymes. wound healing

Fluorine (F) - tooth structure

Selenium (Se) - in enzymes

Chromium (Cr) - essential for use of carbohydrates.

Front 61

Dig61

Define adequate diet

Define malnutrition

Back 61

A diet providing sufficient ENERGY and essential NUTRIENTS to support optimal GROWTH, MAINTENANCE, and REPAIR of tissues.

Malnutrition is POOR NUTRITION due to LACK of food, or FAILURE TO MAKE THE BEST USE of food.

Front 62

Dig62

Why is it difficult to design a diet that is adequate for everyone?

Back 62

Individual requirements vary greatly.