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NAU A&P 17 & 18
NAU Digestive System, Nutrition & Metabolism
| Question | Answer |
|---|---|
| Follow food through Digestive system | Ingest-Masticate-Salvate-Deglutition-Oropharynx-Laryngopharynx-Epiglottis-Esophagus-Stomach-PyloricSphincter-Duodenum-Jejunum-Ileum-IleocecalValve-AscendingColon-HepaticFlecture-TransverseColon-SplenicFlecture-DescendingColon-Sigmoid-Rectum-AnalCanal-Anus |
| Wall of digestive tract inside out | Mucous Membrane, Submucousa, Smooth muscle, Serous Membrane, Parietal Peritoneum, Visceral Peritoneum |
| Makes up Peritoneum: | Serous Membrane, Parietal Peritoneum, Visceral Peritoneum |
| Layer where many cells secrete digestive juices and contains goblet cells | Mucous membrane |
| Layer that contains blood vessels and some of the nerves that help regulate digestive activity. These nerves give the feeling of fullness or emptiness or gassiness. Also the layer targeted for ulcers. | Submucousa layer |
| 2 layers of muscle. Inner, circular muscle and outer, longitudinal; creates peristalsis | Smooth muscle |
| Food segment made up of food products plus saliva | Bolus |
| Layer that covers the walls of the cavity | Parietal Peritoneum |
| 3 layers that make up the parietal peritoneum | Mesentary, Greater Omentum, Lesser Omentum |
| Cells that secrete mucous | Goblet cells |
| Wavelike movement of a bolus propulsion | Peristalsis |
| Double layered fan like structure which is attached to the posterior wall of the abdominal cavity, containing vessels and nerve supply to the intestines | Mesentary |
| Large apron containing fat which comes down over the intestines extending from the lower border of the stomach into the pelvic cavity. Insulation area. | Greater Omentum |
| Smaller membrane extends between the stomach and the liver. Helps keep friction doqn, due to intestinal movements. | Lesser Omentum |
| Covers the individual organ | Visceral Peritoneum |
| Organs of the digestive tract: | Mouth, Pharynx, Esophagus, Stomach, Small Intestine, Large Intestine |
| Digestion of the mouth: | Ingestion, Mastication, Salivation, Deglutition |
| Digestion of the pharynx: | Nasopharynx, Oropharynx, Laryngopharynx, Epiglottis |
| Uvula blocks entrance to the adenoids | Nasopharynx |
| Lingual tonsils, helps move food downward from the mouth and for air moving to and from the nasal cavity | Oropharynx |
| Located below orpharynx, passageway to the esophagus | Laryngopharynx |
| Leaf-shaped cartilage at the base of the laryngopharynx that keeps food from entering the trachea during swallowing. | Epiglottis |
| Hard and soft palate of the mouth | Roof of mouth |
| Blocks the nasal cavity during swallowing. Is shaped like a punching bag. | Uvula |
| Oral cavity, leading to the throat partitioned by the uvula. | Mouth |
| The act of putting food into the mouth | Ingestion |
| Chewing accomplished by the teeth | Mastication |
| Lubricates digestive enzymes | Salivation |
| Breaks down starch into sugar | Salivary Amylase |
| Initiates swallowing | Deglutition |
| Throat, is a doorway guarded by the uvula | Pharynx |
| Muscular passageway to the stomach, perisatlsis pushes food to the stomach | Esophagus |
| Begins at the cardiac or esophageal sphincter and ends at the pyloric sphincter. General shape consists of: lesser curvature, greater curvature, fundus, and rugae. Secretes acid and enzymes. Begins enzymatic digestion of proteins | Stomach |
| Muscular band that regulates the movement of the bolus. Is like a doorway that works as a one way doorway | Sphincter |
| Condition where the stomach protrudes into the sphincter and the sphincter cannot close all the way, allowing food to travel back into the esophagus. | Hiatal hernia |
| Main function is the absorption of nutrients. Mxes food with bile and pancreatic juices. Final enzymatic breakdown of molecules. | Small intestines |
| Storage area for the stomach | Fundus |
| Expanding ridges in the stomach to accommodate food consumption | Rugae |
| Function of the stomach | To introduce gastric juices which consists of HCL and Pepsin |
| Breaks down protein and destroys foreign organisms | HCL or Hydrochloric Acid |
| Enzyme which also digests protein in conjunction with HCL-Hydrochloric Acid | Pepsin |
| Ultimate product of the stomach, combination of the bolus and gastric juices. Is a green slurry. | Chyme |
| Small intestine contains: | Pyloric Sphincter, Plicae Circulares, Mucous secreting goblet cells, Enzyme secretions including peptidases |
| Folds in small intestine that increase the surface of the walls to maximize absorption and do not stretch out with the pressure of chyme. Are permanent ridges. | Plicae Circulares |
| Splits peptides into amino acids which, in turn splits disaccharides into monosaccharides | Peptidases and enzyme secretions |
| Small intestine is broken into: | Duodenum, Jejunum, Ileum and contains the Ileocecal Valve |
| Primary function of small intestine: | Nutrient absorption tube via villi and microvilli |
| Small intestine absorbs nutrients through these processes | Facilitated diffusion, active transport, diffusion and osmosis |
| Is broken into 3 sections: duodenum, jejunum and ileum. Is a mucous producer and receptacle for digestive juices from liver and pancreas. Main function is nutrient absorption | Small intestine |
| Follows a C-Shaped path. Is the shortest and most fixed portion of the small intestine. Passes anteriorly to right kidney and upper 3 lumbar vertebrae. | Duodenum |
| Proximal 2/5 portion of small intestine. Diameter is usually greater and the wall is thicker in this area. Is more active and more vascular than other areas of the small intestine. | Jejunum |
| This portion of the small intestine is smaller in diameter and has a thinner wall. Is less active then the jejunum. Has more lymph nodes and a higher bacterial population. | Ileum |
| Separator between the small and large intestine. Determines how quickly food moves. | Ileocecal Valve |
| Primary water absorption tube. Whose main function is the absorption of water and electrolytes to form feces. | Large Intestine |
| Large Intestine consists of: | Teniae Coli, Ascending colon, Hepatic Flecture, Transverse Colon, Splenic Flecture, Descending Colon, Sigmoid Colon, Rectum, Anal Canal, Anus |
| Long outer fiber like an elastic band around the colon, is a gathering mechanism, helps give the colon its shape | Teniae Coli |
| Portion of the colon that passes upward on the right side of the abdomen from the cecum to the lower edge of the liver | Ascending colon |
| The 90 degree angle where the ascending colon meets the transverse colon | Hepatic Flecture |
| Portion of the large intestine that extends across the abdomen from right to left below the stomach | Transverse Colon |
| The 90 degree angle where the transverse colon meets the descending colon | Splenic Flecture |
| Portion of the large intestine that passes downward along the left side of the abdominal cavity to the brim of the pelvis | Descending Colon |
| S-shaped portion of the large intestine between the descending colon and rectum | Sigmoid Colon |
| Terminal end of the digestive tube between the sigmoid colon and anus. Regulates the elimination of feces. | Rectum |
| The most distal 2-3 inches of the colon tha opens to the outside as the anus. Holding place for feces. | Anal Canal |
| Inferior outlet of the digestive tube | Anus |
| Disorder where the secretion of the mucousal residue creates a barrier preventing absorption. Can help pain of you massage the colon patient's left to right | Colitis |
| 2 accessory organs attached to the ascending colon | Vermiform appendix, Cecum the first pouch |
| Accessory organs of the digestive tract: | Salivary glands, Liver, Gallbladder, Pancreas, Teeth and Appendix |
| Types of Salivary glands: | Parotid, Sublingual, Submandibular |
| Produces saliva and contains lysozymes and salivary amylase | Salivary glands |
| Helps reduce bacterial growth | Lysozyme |
| Salivary glands inferior and anterior to the ear | Parotid |
| Salivary glands below the tongue | Sublingual |
| Salivary glands below mandible | Submandibular |
| Emulsification of fats | Digestion |
| Major activities of the liver: | Manufactures bile, Glucose storagehouse, Fat modifier, Vitamin and Fe Storage, Formation of blood plasma proteins and clotting factors, Synthesis of urea Detoxification, Destruction of RBC's and recycling of byproducts |
| Makes urine yellow and gives strong ammonia smell. Is a nitrogen based waste product | Synthesis of Urea |
| Storehouse for bile which is released when chyme enters the duodenum for the emulsification of fats | Gallbladder |
| Produces inactive forms of enzymes that digest fats, proteins, carbohydrates and nucleic acid, which are activated later in the intestines | Pancreas |
| These enzymes are produced in the pancreas: | Lipase, Amylase, Trypsin, Nucleases |
| Digests more fats. Produced by pancreas | Lipase |
| Splits proteins into digestible amino acids. produced by pancreas | Trypsin |
| Digests RNA and DNA from nutrient cells, such as beef, chicken RNA and DNA. | Nucleases |
| Metabolism building | Anabolism |
| Metabolism breakdown | Catabolism |
| Without oxygen, occurs in cytoplasm, catabolism of glucose into pyruvic acid and yields 2 ATP | Anaerobic Respiration |
| Without oxygen, occurs in mitochondria, catabolism of pyruvic acid and yields 34-36 ATP | Aerobic Respiration |
| Non-carbon based chemical elements needed for body structure, fluid balance, muscle contraction, nerve impulse conduction and blood clotting | Minerals |
| Carbon based organic substances that function as parts of enzymes or other substances essential for metabolism | Vitamins |
| Is a measurement used to evaluate body size | BMI- Body Mass Index |
| BMI equation | Weight in KM divided by Height in Meters squared |
| Kilograms to pounds conversion | 1 Kilogram equals 2.2 pounds |
| Meters to Inches Conversion | 1 Meter equals 39.4 inches |
| BMI Ranges | Underweight= <18.5, Normal weight= 18.5-24.9, Overweight= 25-29.9, Obesity= BMI of 30 or greater |
| Are the chemical substances supplied from the environment that an organism required for survival. | Nutrients |
| Necessary, indispensable substances required for organismic survival. | Essential Nutrients |
| The study of food and drink requirements of human beings or of any other living organisms for maintenance, growth, activity, reproduction or lactation. | Nutrition |
| Carbohydrates are made up of: | Monsaccharides, Disaccharides, Polysaccharides |
| One sugar molecules, found in honey and fruits | Monsaccharides |
| Two sugar molecules. Found in table sugar, milk and molasses | Disaccharides |
| Many sugar molecules, found in plant food and pastas | Polysaccharides |
| Organic compounds that include sugars and starches. Short term, high energy sources that are used to power cellular processes | Carbohydrates |
| Organic compounds that include fats, oils and fat-like substances- supply energy for cellular processes and helps build structures such as cell membranes. Also lubricates | Lipids |
| Makes up triglycerides: | Saturated Fats, Cholesterol, Unsaturated Fats, Monounsaturated Fats |
| Is a lipid. Made up of a combination of saturated fats, cholesterol, unsaturated fats and monounsaturated fats | Triglycerides |
| Found in foods of animal origin such as meat, eggs, milk and lard, palm and coconut oils | Saturated Fats |
| Found in liver, egg yolks, whole milk, butter, cheese and meat | Chlesterol |
| Found in seeds, nuts, plant oils and almonds | Unsaturated Fats |
| Found in olive, peanut and canola oils | Monounsaturated fats |
| Slows down cellular processes | LDL, Low Density Levels |
| Speeds up cellular processes | HDL- High Density Level |
| Polymers(organized groups) of amino acids, to form new proteins (enzymes) that control metabolic reactions, regulates water balance, supplies energy, long term provides other building materials | Proteins |
| Milk, meats and eggs that contain adequate amounts of the Essential amino acids to maintain human body tissues, promotes growth and development. Animal based | Complete Proteins |
| Zein in corn which cannot promote human growth, but can help maintain it. Plant based | Incomplete Proteins |
| A condition in which the amount of nitrogen taken in during protein metabolism is equal to the amount excreted | Nitrogen Balance |
| Exists when caloric intake in the form of food equals caloric output from the basal metabolic rate and muscular activities so that the body weight remains constant with the exception of water variations. | Energy Balance |
| Are units of heat that are released by a food source to raise the temperature of a gram of water by 1 degree Celcius when the food source is ignited and allowed to oxidize completely. | Calories |
| Organic compounds required in the body in small amounts for normal metabolism | Vitamins |
| Dissolves in fat, storable, food processing usually does not destroy them. Is absorbed can cause toxicity. | Fat Soluble Vitamins |
| Name Fat Soluble Vitamins: | Vitamin A, D, E, K |
| Found in yellowish plant pigments, carrots, leafy green vegetables, yellow and orange vegetables and fruits, liver, fish, whole milk, butter and eggs. Beta Carotenes, Antioxidants, helps with eyesight | Vitamin A |
| Found in sunlight, milk. Important in preventing rickets which effects bone and tooth development | Vitamin D |
| Found in oils from cereals, seeds and nuts. Maintains cell stability | Vitamin E |
| Found in leafy green vegetables, egg yolk, pork liver, soy oil, tomatoes and cauliflower. Necessary for blood clotting. | Vitamin K |
| Vitamins that dissolve in water. Non-Storable. | Water Soluble Vitamins |
| Name the Water Soluble Vitamins: | Vitamins B and C |
| Name the B Vitamins: | Thiamine, Riboflavin, Niacin, Pantothenic Acid, B6, Cyanocobalamin and Folic Acid |
| Found in lean meats, liver, eggs, whole-grain cereals, leafy vegetables and legumes. Oxidizes Carbohydrates | Thiamine |
| Found in meats and dairy products, leafy green vegetables and whole grain cereals. Essential for oxidation of glucose and fatty acids for cellular growth | Riboflavin |
| Found in liver, lean meats, peanut butter and legumes. Essential in glucose oxidation | Niacin |
| Found in meats, whole grain cereals, legumes, milk, fruits and vegetables. Essential to cellular energy release | Pantothenic Acid |
| Found in liver, meat and bananas. Functions in the metabolism of nitrogen containing substances | Vitamin B6 |
| Found in liver, meats, milk, cheese & eggs. Part of the coenzymes required for the synthesis of nucleic acids and the metabolism of carbohydrates and fats. Also important to erythrocyte production and the formation of myelin for nervous system production. | Cyanocobalamin |
| Found in liver, leafy green vegetables, whole grain cereals and legumes. Necessary for the metabolism of certain amino acids and for the synthesis of DNA and normal RBC production | Folic Acid |
| Found in citrus fruits, tomatoes and leafy green vegetables. Necessary for the production of collagen and promotes iron absorption | Vitamin C |
| Inorganic elements that are essential in human metabolism | Minerals |
| Makes up 99.9% of the minerals in the body | Major Minerals |
| Makes up less than .01% of the minerals in the body | Trace Minerals |
| Name the Major Minerals: | Calcium, Phosphorus, Potassium, Sulfur, Sodium, Chlorine, Magnesium |
| Name the Trace Minerals: | Iron, Manganese, Copper, Iodine, Cobalt, Zinc, Fluorine, Selenium, Chromium |
| Found in dairy products and fish with bones. Essentia for nerve impulse conduction, muscle fiber contraction and blood coagulation. | Calcium |
| Found in meats, cheese, nuts, whole-grain cereals, milk and legumes. Important role in nearly all metabolic reactions | Phosphorus |
| Found in milk, avacadoes, dried apricots, meats, peanut butter, potatoes and bananas. Helps maintain intracellular osmotic pressure and pH | Potassium |
| Found in meats, milk, eggs and legumes. Particularly abundant in skin, hair and nails. | Sulfur |
| Found in high concentrations of ham, sauerkraut, cheese and crackers. Regulates water and pH, aids in nerve impulse conduction and muscle fiber contraction | Sodium |
| Found in high concentrations in ham, sauerkraut, cheese and crackers. Regulates pH and maintains electrolyte balances | Chlorine |
| Found in milk, non-butter dairy products, legumes, nuts and green leafy vegetables, sour cream, yogurts. Important in providing energy for cellular processes | Magnesium |
| Found in liver and to a lesser extent in lean meats, dried apricots, raisins, prunes, molasses, legumes and enriched whole-grain cereals. Enables RBC's to carry oxygen | Iron |
| Found in nuts, legumes, whole-grain cereals, leafy, green vegetables and fruits. Necessary for normal growth and development if skeletal tissue | Manganese |
| Found in liver, oysters, crabmeat, nuts, whole-grain cereals and legumes. Essential for hemoglobin synthesis, bone development, melanin production and myelin formation | Copper |
| Found in iodized salt. Essential for thyroid hormones T3 and T4 | Iodine |
| Found in liver, lean meats and milk. Necessary for the synthesis of several important enzymes | Cobalt |
| Found in meats, cereals, legumes, nuts and somewhat in veggies. Part of many enzymes involved in digestion, respiration, bone and liver metabolism. | Zinc |
| Found in florinated water and toothpaste. Strengthens tooth enamel | Fluorine |
| Found in lean meats and onions. Participates in heart function. | Selenium |
| Found in lean meats, yeast and liver. Regulates glucose utilization | Chromium |
| Provides sufficient energy (calories), essential fatty acids, essential amino acids, vitamins, minerals to support optimal growth and to maintain and repair body tissues | An Adequate Diet |
Created by:
FKrouse
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