Nutrition For Health & Health Care - Chapter 2

Front 1

GI tract is a __________, ____________ tube.

Back 1

flexible, muscular

Front 2

Small intestine is about ______ _____ in length.

Back 2

10 foot

Front 3

GI tract extends from the _________ to the _______.

Back 3

mouth; anus

Front 4

Teeth ________ & __________ foods.

Back 4

crush; tear

Front 5

Tongue _______ & _________ food around.

Back 5

mixes; stirs

Front 6

________ moistens food in the mouth.

Back 6

Saliva

Front 7

Once food is swallowed, it's called a ___________.

Back 7

bolus

Front 8

Food passes _________ the pharynx and across the _________ into the _____________.

Back 8

through; epiglottis; esophagus

Front 9

Bolus slides down the ______________, through the _________ _____________ _____________ (LES) to the stomach.

Back 9

esophagus; lower esophageal sphincter

Front 10

Stomach adds _________ __________ to begin digestion.

Back 10

gastric juices

Front 11

Stomach turns the bolus into a semi-___________ mass called ________.

Back 11

liquid; chyme

Front 12

Chyme is released through the _____________ sphincter to the ______ ______________.

Back 12

pyloric; small intestine

Front 13

Upon entering the small intestine, chyme passes by the opening to the common _________ __________.

Back 13

common bile duct

Front 14

Fluids enter into the small intestine from the ______ & _______.

Back 14

pancreas; gallbladder

Front 15

Chyme travels through the three segments of the small intestine, the _________, ___________, & __________.

Back 15

duodenum; jujenum; ileum

Front 16

Large intestine is also known as the ___________.

Back 16

colon

Front 17

Chyme passes through the __________ valve into the colon.

Back 17

ileocecal

Front 18

_________ travels through the colon and into the _________.

Back 18

Chyme; rectum

Front 19

Colon withdraws _________ from the chyme.

Back 19

water

Front 20

Upon entering the rectum, chyme is now a ________-__________ waste.

Back 20

semi-solid

Front 21

When it is time to _________, the ______ sphincter opens to allow the wastes to pass.

Back 21

defecate; anal

Front 22

Spontaneous motion in the digestive tract accomplished by involuntary muscular contractions:

Back 22

Gastrointestinal Motility

Front 23

Successive wave of involuntary muscular contractions passing along the walls of the GI tract that push the contents along:

Back 23

Peristalsis

Front 24

Peristalsis begins in the _____________.

Back 24

esophagus

Front 25

Peristalsis involves _____________ & _____________ muscles.

Back 25

circular; longitudinal

Front 26

A periodic squeezing or partitioning of the intestine by its circular muscles that both mixes and slowly pushes the contents along:

Back 26

segmentation

Front 27

Segmentation occurs in the _______________.

Back 27

intestines

Front 28

____________ helps to mix chyme with __________ ___________.

Back 28

Segmentation; digestive juices

Front 29

Liquefying process begins in the _________.

Back 29

mouth

Front 30

After food has had _________ added, and is _______ and ________ by the mouth, the stomach further _______ & _______ it before it is released by the pyloric sphincter.

Back 30

saliva; chewed; stirred; mixes; kneads

Front 31

In addition to ___________ & __________ muscles, the stomach also has _____________ muscles.

Back 31

circular; longitudinal; diagonal

Front 32

Gastric _________ secrete ___________ into the stomach to mix with and help liquefy chyme.

Back 32

glands; juice

Front 33

_________ sphincter opens briefly, about ____ times a minute to let portions of the chyme into the intestine.

Back 33

Pyloric; 3

Front 34

Digestive juices come from (5):

Back 34

Salivary glands
gastric glands
small intestine
liver via gallbladder
pancreas

Front 35

Excretory glands in the mouth are called:

Back 35

Salivary glands

Front 36

Saliva contains:

Back 36

Water
salts
enzymes

Front 37

Primary enzyme found in saliva:

Back 37

amylase

Front 38

Sole nutrient which begins break down in the mouth:

Back 38

Carbohydrates

Front 39

Initial breakdown of ____________ occurs in the stomach.

Back 39

Protein

Front 40

Enzyme which breaks down proteins in the stomach.

Back 40

pepsin

Front 41

What is an deactivated when entering the stomach?

Back 41

Salivary enzymes

Front 42

_________ protects the stomach from ___________

Back 42

Mucus; gastric juices

Front 43

___________ ___________ of the stomach prevents bacterial growth.

Back 43

Strong acidity

Front 44

___________ ___________ of the stomach prevents bacterial growth.

Back 44

Strong acidity

Front 45

Small amounts of fat are digested in the stomach by gastric _________.

Back 45

Lipase

Front 46

Small amounts of sucrose are digested in the stomach by:

Back 46

Stomach acid

Front 47

Attachment of a protein carrier to _________ occurs in the stomach.

Back 47

Vitamin b12

Front 48

Pancreatic juice contains _________ __________ and _________________.

Back 48

Digestive enzymes; bicarbonate

Front 49

Pancreatic juice contribute enzymes that digest which nutrients?

Back 49

Fats, proteins, carbohydrates

Front 50

Substance which neutralizes chyme upon entry into small intestine:

Back 50

Sodium bicarbonate

Front 51

Bile is secreted by:

Back 51

Liver

Front 52

Bile is stored in:

Back 52

Gallbladder

Front 53

Bile _________ fat so that enzymes can work on it.

Back 53

Emulsifies

Front 54

Rate of digestion depends on:

Back 54

Content of the meal

Front 55

Digestion is quicker if meal is rich in:

Back 55

Simple sugars

Front 56

Digestion is slower if meal is rich in:

Back 56

Fat

Front 57

What protects against infectious bacteria in the GI tract?

Back 57

Intestinal flora

Front 58

GI tract and small intestine have ____________ _______ that confer specific _________ against intestinal diseases.

Back 58

Defending cells; immunity

Front 59

______________-________________ nutrients are disassembled to basic building blocks and then they are _____________.

Back 59

Energy yielding, absorbed

Front 60

__________, __________, & ___________ are absorbed as they are, intact.

Back 60

Vitamins, minerals, water

Front 61

Undigested residues such as some __________s, enter the colon as a semi-solid mass to be eliminated.

Back 61

Fiber

Front 62

Most absorption occurs where?

Back 62

Small intestine

Front 63

Intestinal surface contains _________ and _______________, which absorb nutrients.

Back 63

Villi , microvilli

Front 64

Nutrients ready for absorption early are absorbed where?

Back 64

Near the top of the intestinal tract

Front 65

Nutrients that take longer to be digested are absorbed where?

Back 65

Towards the bottom of the intestinal tract

Front 66

Rather than harming the digestive system, _______________ certain foods can actually enhance each other's used by the body.

Back 66

Combining

Front 67

What vitamins found in fruits can aid in the absorption of iron?

Back 67

Vitamin C

Front 68

__________-___________ nutrients and small __________ molecules are released directly into the bloodstream.

Back 68

Water-soluble, fat

Front 69

Larger _____ and ___-___________ vitamins are released into the lymphatic system.

Back 69

Fats, fat-soluble

Front 70

Fats require _____________ for transport.

Back 70

Packaging

Front 71

Fats require _____________ for transport.

Back 71

Packaging

Front 72

Triglycerides and other large lipids cluster together with special __________ to form ____________, a type of lipoprotein.

Back 72

Proteins, chylomicrons

Front 73

Trace the path of blood from heart through digestive system and back to heart.

Back 73

Heart -> Arteries -> Intestinal Capillaries -> Hepatic Portal Vein -> Hepatic Capillaries -> Hepatic Vein -> Heart

Front 74

Lymphatic system is a ____-______ route for fluids to travel to the _________.

Back 74

One way, heart

Front 75

Lipids always travel ________ with a __________.

Back 75

Bundled, protein

Front 76

As ________________ circulate, cells remove their lipid contents, and they get smaller and smaller.

Back 76

Chylomicrons

Front 77

When the liver picks up chylomicron remnants, it creates ____.

Back 77

VLDL

Front 78

VLDL

Back 78

Very low density lipoprotein;

Created by liver cells to transport lipids;

Primarily composed of triglycerides

Front 79

As triglycerides are removed from VLDL, the protein content becomes a bit _______ in comparison with fat, creating _____.

Back 79

Higher, LDL

Front 80

LDL

Back 80

LDL

Hint 80

Low density lipoprotein;

Derived from VLDL;

Composed primarily of cholesterol

Front 81

Lipids returning to the liver are known as ______ because the have very ________ protein weight in comparison with fat.

Back 81

HDL, high

Front 82

HDL

Back 82

High-density lipoprotein;

Transport cholesterol back to the liver;

Composed primarily of protein

Front 83

Elevated concentrations of ______ are associated with high risk of _________ ___________.

Back 83

LDL, heart disease

Front 84

Elevated concentrations of ______ are associated with low risk of _________ ___________.

Back 84

HDL, heart disease

Front 85

For ways to improve HDL/LDL ratio:

Back 85

Weight control

Poly- or monounsaturated fatty acids instead of saturated in the diet

Soluble fibers

Physical activities

Front 86

Illnesses caused by food or water:

Back 86

Food Bourne illness

Front 87

What is caused by eating food containing infectious microbes?

Back 87

Food Bourne infections

Front 88

What is caused by eating containing natural toxins or toxin-producing microbes?

Back 88

Food Bourne intoxication

Front 89

How can people get food Bourne illnesses?

Back 89

Unsafe food handling practices by the hand of consumer or producer

Front 90

Program put in place to keep food safe (HACCP):

Back 90

Hazard Analysis Critical Control Points

Front 91

Who is working with other countries to help them adopt safe food-handling practices?

Back 91

FDA

Front 92

How to check for safe packaged goods at stores (3 steps ):

Back 92

Check "sell by" date

Inspect safety seals and wrappers

Check cans for bulges

Front 93

How can one prevent did Bourne illnesses when dining out? (4)

Back 93

Wah hands with hot, soapy water before meal

Expect clean eating areas, utensils, and food prep areas

Expect piping hot cooked food and fresh, cold uncooked food.

Refrigerate take-home items within two hours.

Front 94

How to protect oneself from food Bourne illnesses (4 steps):

Back 94

Keep a clean, safe kitchen (wash everything between steps)

Avoid cross-contamination

Keep hot foods hot (140 or higher)

Keep cold foods cold (40 or lower)

Front 95

Precautions necessary for preparing meat/poultry?

Back 95

Cook to proper temperatures

Front 96

Precautions necessary for preparing/eating seafood? (3)

Back 96

Cook until opaque

Choose pasteurized oysters

Keep it cold, clean, alive before (but at least first two)

Front 97

Some ___________ wastes produce "off" smell.

Back 97

Bacterial

Front 98

Food safety when traveling to foreign countries?

Back 98

Wash hands & use antiseptic gel/wipes frequently

Eat only well cooked, hot, or canned food

Raw produce should be washed in purified water

User only water that has been boiled or purified

Avoid improperly pasteurized/refrigerated dairy products