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98 Cards in this Set
- Front
- Back
- 3rd side (hint)
GI tract is a __________, ____________ tube. |
flexible, muscular |
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Small intestine is about ______ _____ in length. |
10 foot |
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GI tract extends from the _________ to the _______. |
mouth; anus |
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Teeth ________ & __________ foods. |
crush; tear |
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Tongue _______ & _________ food around. |
mixes; stirs |
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________ moistens food in the mouth. |
Saliva |
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Once food is swallowed, it's called a ___________. |
bolus |
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Food passes _________ the pharynx and across the _________ into the _____________. |
through; epiglottis; esophagus |
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Bolus slides down the ______________, through the _________ _____________ _____________ (LES) to the stomach. |
esophagus; lower esophageal sphincter |
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Stomach adds _________ __________ to begin digestion. |
gastric juices |
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Stomach turns the bolus into a semi-___________ mass called ________. |
liquid; chyme |
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Chyme is released through the _____________ sphincter to the ______ ______________. |
pyloric; small intestine |
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Upon entering the small intestine, chyme passes by the opening to the common _________ __________. |
common bile duct |
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Fluids enter into the small intestine from the ______ & _______. |
pancreas; gallbladder |
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Chyme travels through the three segments of the small intestine, the _________, ___________, & __________. |
duodenum; jujenum; ileum |
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Large intestine is also known as the ___________. |
colon |
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Chyme passes through the __________ valve into the colon. |
ileocecal |
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_________ travels through the colon and into the _________. |
Chyme; rectum |
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Colon withdraws _________ from the chyme. |
water |
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Upon entering the rectum, chyme is now a ________-__________ waste. |
semi-solid |
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When it is time to _________, the ______ sphincter opens to allow the wastes to pass. |
defecate; anal |
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Spontaneous motion in the digestive tract accomplished by involuntary muscular contractions: |
Gastrointestinal Motility |
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Successive wave of involuntary muscular contractions passing along the walls of the GI tract that push the contents along: |
Peristalsis |
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Peristalsis begins in the _____________. |
esophagus |
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Peristalsis involves _____________ & _____________ muscles.
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circular; longitudinal
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A periodic squeezing or partitioning of the intestine by its circular muscles that both mixes and slowly pushes the contents along: |
segmentation |
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Segmentation occurs in the _______________. |
intestines |
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____________ helps to mix chyme with __________ ___________. |
Segmentation; digestive juices |
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Liquefying process begins in the _________. |
mouth |
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After food has had _________ added, and is _______ and ________ by the mouth, the stomach further _______ & _______ it before it is released by the pyloric sphincter. |
saliva; chewed; stirred; mixes; kneads |
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In addition to ___________ & __________ muscles, the stomach also has _____________ muscles. |
circular; longitudinal; diagonal |
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Gastric _________ secrete ___________ into the stomach to mix with and help liquefy chyme. |
glands; juice |
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_________ sphincter opens briefly, about ____ times a minute to let portions of the chyme into the intestine.
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Pyloric; 3
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Digestive juices come from (5):
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Salivary glands
gastric glands small intestine liver via gallbladder pancreas |
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Excretory glands in the mouth are called:
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Salivary glands
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Saliva contains:
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Water
salts enzymes |
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Primary enzyme found in saliva:
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amylase
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Sole nutrient which begins break down in the mouth:
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Carbohydrates
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Initial breakdown of ____________ occurs in the stomach.
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Protein
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Enzyme which breaks down proteins in the stomach.
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pepsin
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What is an deactivated when entering the stomach?
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Salivary enzymes
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_________ protects the stomach from ___________
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Mucus; gastric juices
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___________ ___________ of the stomach prevents bacterial growth.
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Strong acidity
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___________ ___________ of the stomach prevents bacterial growth.
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Strong acidity
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Small amounts of fat are digested in the stomach by gastric _________.
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Lipase
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Small amounts of sucrose are digested in the stomach by:
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Stomach acid
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Attachment of a protein carrier to _________ occurs in the stomach.
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Vitamin b12
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Pancreatic juice contains _________ __________ and _________________.
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Digestive enzymes; bicarbonate
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Pancreatic juice contribute enzymes that digest which nutrients?
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Fats, proteins, carbohydrates
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Substance which neutralizes chyme upon entry into small intestine:
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Sodium bicarbonate
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Bile is secreted by:
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Liver
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Bile is stored in:
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Gallbladder
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Bile _________ fat so that enzymes can work on it.
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Emulsifies
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Rate of digestion depends on:
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Content of the meal
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Digestion is quicker if meal is rich in:
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Simple sugars
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Digestion is slower if meal is rich in:
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Fat
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What protects against infectious bacteria in the GI tract?
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Intestinal flora
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GI tract and small intestine have ____________ _______ that confer specific _________ against intestinal diseases.
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Defending cells; immunity
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______________-________________ nutrients are disassembled to basic building blocks and then they are _____________.
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Energy yielding, absorbed
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__________, __________, & ___________ are absorbed as they are, intact.
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Vitamins, minerals, water
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Undigested residues such as some __________s, enter the colon as a semi-solid mass to be eliminated.
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Fiber
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Most absorption occurs where?
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Small intestine
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Intestinal surface contains _________ and _______________, which absorb nutrients.
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Villi , microvilli
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Nutrients ready for absorption early are absorbed where?
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Near the top of the intestinal tract
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Nutrients that take longer to be digested are absorbed where?
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Towards the bottom of the intestinal tract
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Rather than harming the digestive system, _______________ certain foods can actually enhance each other's used by the body.
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Combining
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What vitamins found in fruits can aid in the absorption of iron?
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Vitamin C
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__________-___________ nutrients and small __________ molecules are released directly into the bloodstream.
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Water-soluble, fat
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Larger _____ and ___-___________ vitamins are released into the lymphatic system.
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Fats, fat-soluble
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Fats require _____________ for transport.
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Packaging
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Fats require _____________ for transport.
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Packaging
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Triglycerides and other large lipids cluster together with special __________ to form ____________, a type of lipoprotein.
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Proteins, chylomicrons
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Trace the path of blood from heart through digestive system and back to heart.
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Heart -> Arteries -> Intestinal Capillaries -> Hepatic Portal Vein -> Hepatic Capillaries -> Hepatic Vein -> Heart
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Lymphatic system is a ____-______ route for fluids to travel to the _________.
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One way, heart
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Lipids always travel ________ with a __________.
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Bundled, protein
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As ________________ circulate, cells remove their lipid contents, and they get smaller and smaller.
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Chylomicrons
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When the liver picks up chylomicron remnants, it creates ____.
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VLDL
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VLDL
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Very low density lipoprotein;
Created by liver cells to transport lipids; Primarily composed of triglycerides |
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As triglycerides are removed from VLDL, the protein content becomes a bit _______ in comparison with fat, creating _____.
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Higher, LDL
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LDL
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LDL
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Low density lipoprotein;
Derived from VLDL; Composed primarily of cholesterol |
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Lipids returning to the liver are known as ______ because the have very ________ protein weight in comparison with fat.
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HDL, high
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HDL
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High-density lipoprotein;
Transport cholesterol back to the liver; Composed primarily of protein |
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Elevated concentrations of ______ are associated with high risk of _________ ___________.
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LDL, heart disease
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Elevated concentrations of ______ are associated with low risk of _________ ___________.
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HDL, heart disease
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For ways to improve HDL/LDL ratio:
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Weight control
Poly- or monounsaturated fatty acids instead of saturated in the diet Soluble fibers Physical activities |
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Illnesses caused by food or water:
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Food Bourne illness
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What is caused by eating food containing infectious microbes?
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Food Bourne infections
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What is caused by eating containing natural toxins or toxin-producing microbes?
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Food Bourne intoxication
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How can people get food Bourne illnesses?
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Unsafe food handling practices by the hand of consumer or producer
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Program put in place to keep food safe (HACCP):
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Hazard Analysis Critical Control Points
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Who is working with other countries to help them adopt safe food-handling practices?
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FDA
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How to check for safe packaged goods at stores (3 steps ):
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Check "sell by" date
Inspect safety seals and wrappers Check cans for bulges |
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How can one prevent did Bourne illnesses when dining out? (4)
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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. |
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How to protect oneself from food Bourne illnesses (4 steps):
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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) |
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Precautions necessary for preparing meat/poultry?
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Cook to proper temperatures
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Precautions necessary for preparing/eating seafood? (3)
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Cook until opaque
Choose pasteurized oysters Keep it cold, clean, alive before (but at least first two) |
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Some ___________ wastes produce "off" smell.
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Bacterial
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Food safety when traveling to foreign countries?
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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 |
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