Nursing 2400 Final Exam with question and
answer 100% correct
Peristalsis vs Segmentation Peristalsis contrics and relaxes to push contents along the GI
tract. Segmentation is in the intestines and tightens to push
contents back so they can intermix.
Factors that impact motility stress
> hormones
> meds
> activity level
> supplements
Path of digestion Mouth -> esophagus-> esophageal sphincter-> Pyloric
sphincter -> small intestine - > duodenum -> jejunum ->ilium ->
ileocecal valve-> ascending colon->transverse colon->
descending colon-> rectum -> anus
Bolus food that has been chewed and swallowed
Triglyceride: LDL, VLDL, HDL VLDL: Very low density lipoproteins, liver can form different
lipoproteins
LDL: Low density lipoproteins, body's cells remove
triglycerides from the VLDL changing the proportions of lipids
to proteins making them cholesterol rich LDL.
HDL: high density lipoproteins, Cholesterol returning to the
liver for metabolism or excretion from other parts of body are
packaged in HDL
Populations at greatest risk for food safety Babies, Elderly, Malnourished, Pregnant
Women, Compromised Immune System
Fight back components for food safety Clean: wash hands and surfaces often and thoroughly
Cook: Cook all foods following directions and to proper
temperatures
Cool: refrigerate quickly and to proper temperature
Separate: do not cross contaminate
Top sources of food infections LEAFY GREEN VEGETABLES, Chicken,Grounds Beef ,Peanut
butter
most common source of food born illness food handling and cross contamination
common food borne illness associated with Salmonella: Lunch meat
specific food avoidance during pregnancy
Primary function of carbs in the body Primary energy source
Main sources of carbohydrates are: Dairy, Grain, Fruits, Sugars
, What is glycogen? Polysaccharide: stored glucose
answer 100% correct
Peristalsis vs Segmentation Peristalsis contrics and relaxes to push contents along the GI
tract. Segmentation is in the intestines and tightens to push
contents back so they can intermix.
Factors that impact motility stress
> hormones
> meds
> activity level
> supplements
Path of digestion Mouth -> esophagus-> esophageal sphincter-> Pyloric
sphincter -> small intestine - > duodenum -> jejunum ->ilium ->
ileocecal valve-> ascending colon->transverse colon->
descending colon-> rectum -> anus
Bolus food that has been chewed and swallowed
Triglyceride: LDL, VLDL, HDL VLDL: Very low density lipoproteins, liver can form different
lipoproteins
LDL: Low density lipoproteins, body's cells remove
triglycerides from the VLDL changing the proportions of lipids
to proteins making them cholesterol rich LDL.
HDL: high density lipoproteins, Cholesterol returning to the
liver for metabolism or excretion from other parts of body are
packaged in HDL
Populations at greatest risk for food safety Babies, Elderly, Malnourished, Pregnant
Women, Compromised Immune System
Fight back components for food safety Clean: wash hands and surfaces often and thoroughly
Cook: Cook all foods following directions and to proper
temperatures
Cool: refrigerate quickly and to proper temperature
Separate: do not cross contaminate
Top sources of food infections LEAFY GREEN VEGETABLES, Chicken,Grounds Beef ,Peanut
butter
most common source of food born illness food handling and cross contamination
common food borne illness associated with Salmonella: Lunch meat
specific food avoidance during pregnancy
Primary function of carbs in the body Primary energy source
Main sources of carbohydrates are: Dairy, Grain, Fruits, Sugars
, What is glycogen? Polysaccharide: stored glucose
